Veggies & Sides

1.Kale with Cranberries

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Ingredients

Directions

  1. Steam the kale until it is bright green
  2. Meanwhile, in a cast iron skillet, toast the pine nuts
  3. Allow kale and pine nuts five minutes to cool, then toss together in a large bowl
  4. Add dried cranberries and olive oil
  5. Toss and serve

Serves 8

2. Boiled Yuca with Mojo

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Equipment: Large pot, strainer

Servings: Makes 4 servings

Ingredients:

  • 3 pounds of yuca
  • 4 medium cloves of garlic, peeled and pressed with a garlic press, or crushed with the salt in a mortar and pestle
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 3 TB freshly squeezed orange juice (about one half of an orange)
  • 3 TB freshly squeezed lime juice (about one lime)
  • 1/3 cup olive oil or lard
  • chopped parsley, oregano, or cilantro for garnish (optional)

Directions:

Prepare the yuca:

  1. Peel the yuca and cut into 2-inch pieces along its length. To safely peel the yuca, cut off the end to create a flat, round base. The yuca should be firm and white inside. Stand the yuca on its base on the cutting board for stability to remove the peel with a knife.
  2. Cut each 2 inch long piece of yuca in half to form half moon shapes.
  3. In a large pot, cover the yuca well with water, by a couple of inches. Bring to a gently rolling boil.
  4. Gently boil the yuca for 50 to 60 minutes until it is cooked through. A Cuban trick is to shock the yuca halfway through the cooking time by adding a few cups of cold water and allowing it to come to a boil again. The tradition states that this helps yuca properly open up.

Make the mojo, or garlic sour sauce:

  1. Mix the garlic, salt, cumin, orange juice, and lime juice in a small mixing bowl. If using the olive oil, add the olive oil to the bowl and set aside. If using lard, mix all the ingredients except the lard in the small bowl. In a small saucepan, heat the lard over low heat.
  2. When the yuca is finished cooking, drain and place in your serving dish. Remove the fibrous core that looks like a thick string. While yuca is still hot, pour the olive oil mojo over the top. If using the lard, place the contents of the bowl of seasonings on top of the yuca, and then pour the warmed lard over the top. Serve hot. Garnish with a freshly chopped herb sprinkled on top if you’d like.

3. Simple Sauteed Spinach

Makes 2 servings
  • 2 Tbsp extra virgin olive oil
  • 3 cloves of minced garlic
  • 1/2 red bell pepper, diced
  • One 6oz bag of triple washed baby spinach
  • Salt and pepper to taste
Directions
1. Heat olive oil and garlic in a frying pan over medium heat. Cook for 1 minutes.
2. Add red bell peppers to pan. Sautee until the peppers begin to soften.
3. Add spinach to pan and stir/mix.
4. Continue to stir spinach until it is wilted.
5. Add salt and pepper to taste

4. Healthy Green Bean Casserole

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Serves: 8-10

Ingredients

  • Onion Topping
  • 2-3 medium onions, very thinly sliced
  • 2 eggs
  • 3 tablespoons of heavy cream or coconut milk
  • 2-3 tablespoons of coconut flour
  • ½ cup coconut oil or tallow for frying (I use tallow)
  • Healthy Cream of Mushroom Sauce
  • ½ cup butter
  • ½ cup cream or coconut milk
  • ⅓ of onion mix above
  • 8-10 mushrooms, finely diced
  • ½ tsp garlic powder
  • salt and pepper to taste
  • 4-5 egg yolks (You should have these left over if you are making the Sweet Potato Casserole)
  • coconut milk or water to thin
  • 5 cans of cut or french style green beans (can also use fresh or 2-3 bags of frozen, or 2-3 pounds of fresh just heat first to remove extra liquid)

Instructions

  1. Thinly slice all the onions, separate, and put in medium bowl.
  2. Add the two eggs and the heavy cream and mix well until evenly incorporated.
  3. Add coconut flour and mix by hand until evenly coated (note:may use slightly more or less depending on your brand of coconut flour.)
  4. Put tallow in large skillet and turn on medium high heat.
  5. When hot, add the coated onions and evenly brown, turning occasionally.
  6. When browned, remove from heat and set aside.
  7. In medium sauce pan, melt butter and saute mushrooms until starting to brown, then add cream or coconut milk.
  8. Whisk in egg yolks and spices and about ⅓ of the onion topping mixture and continue stirring until the yolks begin to cook and the mixture thickens.
  9. Add extra milk or water if needed to thin (only a few tablespoons might be needed).
  10. Drain green beans and pour into a 9×13 baking dish.
  11. Pour the cream mixture over and mix well until incorporated.

Top with onion mixture and heat at 325 in oven until topping starts to crisp (but not burn!) and green beans are heated.

5. Maple Pepper Butternut Squash Fries

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RECIPE

  • 1/2 of a medium sized butternut squash  (I diced and stored the unused half for an easy roasted veggie side dish later in the week)
  • 1/2 Tbsp grass fed ghee or coconut oil
  • Maple pepper to taste

Directions

  1. Preheat oven to 425 degrees.
  2. Peel and cut butternut squash lengthwise, remove seeds (little hands love this part!), and then into fry sized pieces
  3. Combine squash fries and oil in bowl and toss.  Add maple pepper or your favorite seasoning (I actually put aside a batch for me with curry and they were amazing)
  4. Bake at 425 for 10-15 mins, flip with a spatula and bake an additional 10-15 mins.
  5. And heres a shot of the kids plate with their nuggets and apple slices.  My (Whole 30 compliant-more on that later) plate is a chicken burger with fresh mango salsa, avocado, steamed broccoli and curried fries

6. Roasted Cauliflower with Red Chile, Cilantro & Lime

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Ingredients

  • 1 large head Cauliflower
  • 3 cloves garlic, minced
  • 1 Tbsp Red New Mexico Chile Powder (substitute Ancho Chile Powder if you don’t have Red New Mexico)
  • 1/2 tsp crushed dried Red Chile
  • 1 tsp Cumin seeds toasted and ground
  • 4 Tbsp Olive Oil
  • 1/4 cup Cilantro leaves, chopped
  • 1/2 Lime, juiced
  • Salt to taste

Directions

  1. Preheat oven to 325 F. Separate the florets from the Cauliflower.  Put them in a bowl with the garlic, chile powder, crushed chile, cumin, salt & olive oil and toss gently to mix together and coat well.
  2. Roast 1 to 1-1/2 hours or until tender, stirring occasionally.
  3. Dress with lime juice.
  4. Finish with chopped cilantro leaves.

7. Roasted Balsamic Sweet Potatoes

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Ingredients

  • ¼ cup decent balsamic vinegar
  • 1 tbsp packed dark brown sugar
  • ¼ cup butter
  • 1 tsp salt
  • 3-4 large sweet potatoes peeled and chopped into 1/2-inch cubes
  1. Heat oven to 400 degrees.
  2. In large skillet bring vinegar and sugar to a boil. Reduce till sauce starts to thicken.
  3. Add butter and salt. Over medium heat mix till even.
  4. Place potatoes in pan and toss with sauce.
  5. Spread mixture into a baking pan and roast stirring occasionally till potatoes are slightly browned on edges, about 40 minutes.
  6. Serve immediately.

8. Roasted Carrots with Shallots & Thyme

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Ingredients needed for 4 servings:

  • 2 pounds small- to medium-size carrots
  • 1 cup sliced shallots
  • 2 teaspoons fresh thyme
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and ground black pepper

Directions:

  1. Preheat oven to 425° F. Place rack in center of oven.
  2. Peel carrots if desired and trim green top, leaving about 1/2–inch. Cut larger carrots in half lengthwise and place in a rimmed baking sheet. Add shallots and thyme; drizzle with oil and stir to coat. Season with salt and pepper.
  3. Roast for about 30 to 35 minutes or until tender and lightly browned. Season with additional salt and pepper, if desired.

9. Cocoa – Cinnamon Roast Sweet Potatoes

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Ingredients:

  • 3-4 large sweet potatoes
  • 1-2T coconut oil
  • 2-3t cinnamon
  • 2-3T cocoa powder – Sugar free!

Directions

  1. Pre-heat oven to 425F
  2. Chop into desired size
  3. Drizzle on oil and mix it all up. Then add cinnamon and cocoa powder.
  4. Bake for 20 minutes, take em out and stir those suckers around
  5. Bake for another 20 minutes

10. Thai style coconut butternut squash

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Ingredients:

  • 1 tablespoon oil
  • 1 teaspoon garlic (chopped)
  • 1 teaspoon ginger (grated)
  • 2 cups butternut squash (cut into 1 inch cubes)
  • 1/2 cup coconut milk
  • 1 tablespoon palm sugar (or sugar)
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 1/2 teaspoon chili sauce
  • 1 handful coconut (toasted)
  • 1 handful cilantro (chopped)

Directions:
1. Heat the oil in a pan.
2. Add the garlic and ginger and saute until fragrant, about a minute.
3. Add the squash, coconut milk, sugar, lime juice, fish sauce, chili sauce, cover and simmer until the squash it tender, about 30 minutes.
4. Set the squash aside and reduce the liquid.
5. Pour the reduced coconut milk onto the squash and garnish with coconut and cilantro.

11. ROASTED GREEN VEGGIES AND GRAPES

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Serves 6

Prep Time: 15
Cook Time: 30
Total Time: 45

Ingredients

  • 2 cups chopped broccoli florets
  • 1 cup red seedless grapes
  • 1/2 large red onion, cut into thick slices
  • 1 bunch asparagus (about 1 lb), white tips removed and cut on a diagonal into 2-inch pieces
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper to taste
  • 1/2 cup walnuts

Directions

  1. Preheat oven to 400 F.
  2. In a large bowl, toss the broccoli, grapes, onions and asparagus  with the olive oil.
  3. Season with salt and pepper.
  4. Transfer contents of bowl to a large pan and roast for 15 minutes.
  5. After 15 minutes, add walnuts and stir well. Return to oven for an additional 15 minutes.
  6. When finished cooking, grapes should be blistered and broccoli and asparagus should be just starting to brown.

12. Easy Cheesy Zucchini Bake

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(Makes 4-6 servings; recipe adapted from a recipe by Karen Niessing in PenzeysBack to School 2011 Catalog, with suggestions from my sister Pam.)

Ingredients:

  • 2 medium-sized zucchini, cut in slices or half-moon slices
  • 2 medium-sized yellow squash, cut in slices or half-moon slices
  • 2-4 T chopped fresh basil (or even less, depending on how much you like the flavor of basil)
  • 2 T thinly sliced green onion
  • 1/2 tsp. dried thyme
  • 3/4 tsp. garlic powder
  • 1/2 cup + 1/2 cup low-fat white cheese (I used Pizza Cheese, which is a low-fat blend of Mozzarella, Provolone, Romano, and Parmesan)
  • 1/2 cup coarsely grated Parmesan (I would use a little less if you only have the very finely grated Parmesan from a can)
  • salt and fresh ground black pepper to taste

Instructions:

  1. Preheat oven to 350F/180C.  Spray an 8″ x 8″ baking dish with olive oil or non-stick spray.  Wash the squash and cut in slices or half-moon slices.  Wash basil, spin dry or dry with paper towels and finely chop.  Slice green onions.
  2. Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed.  Season with salt and fresh ground black pepper.  Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.
  3. When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese.  Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked.  Serve hot.
  4. This kept well in the fridge overnight, but mine was gone the next day so I don’t know if it would last longer than that!

13. Roasted Acorn Squash

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Serves 4, as a side

Ingredients

  • 2 acorn/pepper squash;
  • 3 tbsp clarified butter, tallow or coconut oil;
  • 2 onions, thinly sliced;
  • 3 cloves garlic, minced;
  • 1 tsp ground coriander seed;
  • ½ tsp nutmeg;
  • Sea salt and freshly ground black pepper to taste;

Preparation

  1. Preheat your oven to 375 F.
  2. Cut each squash in half, but leave the seeds in. Place cut end up on a baking sheet and roast them for about 50 minutes to an hour, long enough so that the flesh is fork tender. Remove once cooked and let cool for several minutes.
  3. Meanwhile, in a medium skillet over a medium heat, saute the onions in the cooking fat. Cook for close to 10 minutes, until the onions are translucent and begin to be golden brown.
  4. Add the garlic to the skillet, followed by the coriander, nutmeg, salt and pepper. Continue to cook for about 2 minutes.
  5. Remove the seeds from the squash and discard. Spoon out the tender flesh and discard the skin. Roughly mash up the squash and add it to the skillet. Mix well. Only leave on heat long enough to blend flavors.

14. GRILLED AVOCADOS

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Ingredients:

  • Avocados
  • Salt
  • Pepper
  • Lemon Juice
  • Salsa (optional)

Directions:

  1. Slice avocado in half, remove pit. Season with salt and pepper. Half a lemon is plenty of juice for two whole avocados.
  2. Grill open side up for five minutes!

15. STIR-FRY OF SWEET PEPPERS AND ZUCCHINI

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Ingredients:

  • 3 to 4 tablespoons coconut oil
  • 1 large onion, cut into thin strips
  • 2 carrots, cut into thin strips
  • 1 large sweet red pepper, cut into thin strips*
  • 2 small zucchini, cut into pieces
  • 2 garlic clove, minced
  • 2 1/2 tablespoons fresh basil or 1 1/2 teaspoons dried leaves, crumbled
  • 1/4 teaspoon fresh thyme or generous pinch of dried
  • Salt and freshly ground pepper
  • If fresh red pepper is unavailable, substitute 1 small green pepper and 1/2 cup bottles sliced roasted red peppers. Cook green pepper with onion and add red pepper at last minute during reheating.

Directions:

  1. Heat oil in wok or large skillet over high heat. Add onion and red pepper and stir fry until onion softens slightly, about 2 minutes.
  2. Add zucchini, garlic and herbs and stir fry another 2 minutes. If not serving immediately, reheat by stir frying over high heat about 3 minutes. Season with salt and pepper.

16. Vegetable Medley

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Ingredients
Makes 4 servings

  • 1 yellow squash
  • 1 cucumber
  • 1 red bell pepper
  • 1/2 red onion
  • salt & pepper
  • 1 tablespoon lemon juice

Directions

  1. Dice your vegetables.
  2. Add salt and pepper to taste and juice about 1 tablespoon of lemon juice on top.
  3. Mix well. No seriously – that’s it. Serve and enjoy!

17.  BROILED ZUCCHINI (OR EGGPLANT)

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Ingerdiants one tray (feeds 2 people):

  • 4 medium zucchini (or a medium globe eggplant)
  • Avocado oil, palm oil, coconut oil, or your favorite fat
  • Kosher salt
  • Pepper
  • Balsamic vinegar or lemon juice
  • Your favorite herbs, chopped (basil, Italian parsley, etc.)

 Directions:

  1. I preheated the oven to broil and made sure the top rack is about 6 inches from the heating element. I thinly sliced the zucchini (1/4 “ thick) using a mandoline slicer.
  2. No mandoline? Benriner makes a cheap one that my chef sister swears by. It’s important to have uniformly thick slices because otherwise it won’t brown evenly.
  3. I lined a baking sheet with aluminum foil. Then, I drizzled a generous amount of oil, salt, and pepper on the foil.
  4. I spread the zucchini slices in a single layer on the baking sheet and flipped them over to make sure both sides were greased and seasoned.
  5. (Or, if you prefer, just use a silicone brush to apply the oil.)
  6. I seasoned the zucchini with some more salt and pepper, and placed the tray in the oven and broiled for about 8-10 minutes, flipping the slices and rotating the tray halfway through.
  7. Watch the slices carefully because they can go from lightly browned to charcoal in about a minute.
  8. Depending on how I’m serving the zucchini, I’ll either just drizzle the finished slices with my favorite vinegar or lemon juice…or top with chopped herbs…

18. SPICY SAUTÉED MUSHROOMS WITH ANCHOVY

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Ingredients:

  • 2 tablespoons of butter
  • ¼ teaspoon hot red pepper flakes
  • 3 medium garlic clove, minced
  • 2 medium anchovy fillets
  • 1 pound cremini or white mushrooms, cut into halves if small, quarters if large

Directions:

  1. Heat butter in a large skillet over medium-high heat.
  2. When the butter melts and the foam subsides, add the pepper flakes, garlic, and anchovies and cook, breaking up the anchovy fillets, with a wooden spoon, until the mixture is fragrant (~1 minute).
  3. Add the mushrooms and cook, stirring occasionally, until the liquid from the mushrooms has evaporated and the mushrooms are lightly browned, about 12 minutes.
  4. Season with salt to taste and serve immediately.

19.  Avocado Fries

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Ingrediants

  • 1 avocado, sliced into ¼ inch slices
  • ½ cup milk
  • ½ cup flour
  • 1 egg, beaten
  • Canola oil, for frying
  • Lime Sriracha Mayo
  • ½ cup mayonnaise
  • Juice from ½ lime
  • Sriracha, or other spicy chili sauce

Directions

  1. Fill a skillet with oil until it’s about ¼ – ½ inch full. Heat on high until oil sputters when a drop of water is dropped in.
  2. Place the milk, flour and egg into three separate shallow dishes.
  3. Beat about a tablespoon of water into the egg mixture. Take a slice of avocado and dunk in milk, then the flour, then the eggs, then back in the flour.
  4. Place each slice on a plate until you’ve dunked the whole batch in batter.
  5. Slowly add the slices to the oil. You don’t want to overcrowd the pan, so stop before they all start touching each other.
  6. After about a minute you’ll see the edges turning brown, this means it’s time to flip them over.
  7. Allow to cook for another minute and then remove them from the skillet and place on a plate lined with paper towels.
  8. To make the mayonnaise, mix together the mayo, lime juice and sriracha. Add the Sriracha to taste depending on how spicy you want it. Serve along side your avocado fries and enjoy!

20. Balsamic Grilled Vegetables

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Ingrediants

  • 1/2 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon dried basil (or use 2 tsp fresh)
  • 1/2 teaspoon dried thyme (or use 2 tsp fresh)
  • 1/2 teaspoon Florida Seasoned Pepper (or you can use regular black pepper)
  • 1/4 teaspoon salt
  • 1 pound thin asparagus, trimmed
  • 1 large red bell pepper, cut into 1/2-inch-wide strips
  • 1 large yellow bell pepper, cut into 1/2-inch-wide strips

Directions

  1. Combine all ingredients in a zip top bag.
  2. Marinate for a 30+ minutes, turning the bag occasionally to make sure all of the veggies get a good soak.
  3. Remove the vegetables from the marinade and save the liquid for later.
  4. Grill the vegetables over medium-high heat until they are tender (about 10 minutes).
  5. You can brush the veggies with the reserved liquid if your heart desires.

21. Spinach and Chard Souffle

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Ingredients

  • 4 ounces fresh spinach, stems removed and finely chopped
  • 4 ounces fresh Swiss chard, stems removed and finely chopped
  • 1/4 cup ghee or clarified butter
  • 1/4 cup tapioca flour
  • 1/2 tsp kosher salt
  • 1/8 tsp freshly-ground black pepper
  • 2/3 cup coconut milk
  • 1/3 cup water
  • 1/4 cup finely chopped onion
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly grated nutmeg
  • 3 large eggs, separated

Instructions

  1. Preheat oven to 350 F. Grease a 1-quart soufflé or casserole dish.
  2. Melt the ghee in a large skillet over medium low heat. Stir in the tapioca flour until smooth and bubbling. Add 1/2 teaspoon salt and 1/8 teaspoon pepper. Gradually add the coconut milk and water, stirring constantly. When the mixture has thickened, remove from heat. Stir in the onion, garlic, 1/2 teaspoon salt, and nutmeg.
  3. Whisk about 1/2 cup of the hot onion/coconut milk mixture into the egg yolks to temper them. Scrape the egg mixture back into the skillet; add the spinach and Swiss chard and stir well to combine.
  4. In a large metal or glass mixing bowl, beat egg whites until stiff peaks have formed. Gently fold into the spinach/chard mixture in the skillet.
  5. Pour into the prepared soufflé dish; set into a large pan then add hot water to a depth of about 1 inch. Bake for 60 minutes; the top will be golden brown. Serve immediately.

22. Zucchini with Lemon and Thyme

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Ingredients

  • 1 1/2 pounds zucchini (about 3 medium)
  • 2 teaspoons plus 2 more teaspoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon fresh thyme, leaves

Directions

  1. Cut 1 1/2 pounds (about 3 medium) into large pieces.
  2. In a large skillet, heat 2 teaspoons over medium-high.
  3. Add half the zucchini and toss to coat in oil.
  4. Season with and and cook until golden brown in spots, about 4 minutes.
  5. Transfer zucchini to a serving bowl.
  6. Repeat with 2 more teaspoons oil and remaining zucchini.
  7. Stir batches together and add 1 tablespoon and 1 teaspoon season with salt and pepper.

23. Dirty Rice

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Ingrediants

  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 cup white onion, diced
  • 2 celery stalks, chopped
  • 1 cup green pepper, diced
  • 1 cup red pepper, diced
  • 1 bunch scallions, chopped
  • 3 cups cauliflower, riced with your food processor or box grated
  • 1 teaspoon fresh thyme
  • 1 bay leaf
  • ½ teaspoon celtic sea salt
  • ½ teaspoon pepper
  • ¼ teaspoon chili powder
  • ½ teaspoon cumin
  • 2 cups chicken stock or vegetable stock (thanks Mary)

Directions

  1. Heat olive oil over medium heat in a large skillet
  2. Add garlic, onion, celery, peppers and scallions; saute until soft
  3. Stir in riced cauliflower, adding thyme, bay leaf, salt, pepper, chili and cumin
  4. Add in the chicken stock (or vegetable stock)
  5. Allow to simmer over medium-low heat, stirring frequently, for 30 minutes or so or until liquid is cooked down

Serves 4-6

24. Braised Greens

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Ingredients

  • 1 tablespoon extra virgin olive oil
  • 4 ounces mixed greens (kale, collard, mustard, or greens of your choice) about 3-4 cups chopped and well packed
  • 1 clove garlic, minced
  • ⅛ teaspoon celtic sea salt
  • ¼ teaspoon red pepper flakes

Directions

  1. Heat oil in a large skillet over medium-high heat
  2. Add greens stirring to coat with oil
  3. Stir until greens are barely wilted
  4. Add garlic, salt and pepper flakes
  5. Continue stirring until greens are tender
  6. Serve

Serves 1

25.  Roasted Asparagus

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I ngredients

Directions

  1. Trim dried parts from bottom of asparagus stalks, removing ½ an inch
  2. Line asparagus spears side-by-side, in a single layer, in a 9 x 13 inch baking dish
  3. Drizzle with olive oil and then sprinkle with salt
  4. Give the pan a few shakes to roll the asparagus a half-turn
  5. Roast in an oven at 350° for 10 to 12 minutes, remove from oven when tips start to brown
  6. Cool a few minutes, then serve

26. Sautéed Broccoli Rabe with Garlic and Pepper

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Ingredients

  • 1 large bunch of broccoli rabe (aka rapini)
  • 1/4 cup extra virgin olive oil
  • 4 garlic cloves, sliced thin
  • 1 teaspoon red pepper flakes
  • 1/2 a fresh lemon, wedges
  • sea salt

Instructions

  1. Rinse the broccoli rabe and trim the end of the stems (an inch or two of the thickest parts).
  2. Use a crosshatch technique by slicing the thickest stems lengthwise then making a quarter turn and slicing lengthwise again being careful not to detach from the rest of the plant.  This helps the rapini cook more evenly.
  3. Fill a large stock pot with water and bring to a boil.  Add salt to the water and then the broccoli rabe.  Boil for three minutes.
  4. Drain the broccoli rabe and immediately submerge into an icebath to stop the cooking process.
  5. Heat a heavy duty saucepan on medium heat for a couple of minutes. Add the extra virgin olive oil which will bubble slightly.
  6. Immediately add the red pepper flakes and sliced garlic.  Turn down the heat a bit and sauté for about one minute being careful not to burn the garlic.
  7. Add the blanched broccoli rabe to the pan and sauté for 3-5 minutes until heated through and fully covered in the oil, red pepper and garlic.  At this point you may add some sea salt to taste.
  8. Pour the sautéed broccoli rabe with garlic and pepper onto a serving dish and squeeze fresh lemons on top.

Serves 4

27. Cauliflower “Mashed Potatoes”

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Ingredients

  • 1 head of cauliflower
  • 1/3 cup of water
  • 4 cloves of garlic
  • 3/4 cup of canned coconut milk (full fat)
  • 1 teaspoon celtic sea salt
  • 1/4 teaspoon ground or microplaned nutmeg
  • 1/4 teaspoon ground black pepper

Instructions

  1. Wash the cauliflower, remove leaves and bottom of stem and cut into large florets. Peel the garlic cloves.
  2. Place the florets and garlic cloves in a steamer basket inside a pressure cooker with 1/3 cup of water. Attach lid and heat on high until brought to pressure.
  3. Cook the cauliflower and garlic at the highest pressure setting, according to manufacturer’s instructions, for three minutes.
  4. When the time is up use the fast release method (rinsing the pot in cold water) until the pressure is released and you can remove the lid.
  5. Pick out the garlic cloves and set aside.
  6. Place the cooked cauliflower in a large food processor and pulse until roughly chopped.
  7. Place the cooked garlic cloves in a saucepan with the coconut milk, salt, nutmeg and pepper, bring to a simmer and cook for approximately 5 minutes so the garlic and spices infuse the liquid.
  8. Use a fork to crush the softened garlic to aid in this process.
  9. Add the spiced liquid (garlic and all) to the food processor and process until very smooth.

If you prefer a slightly more pronounced garlic flavor you can simply bypass the step of simmering it with the coconut milk and just add it to the food processor at the same time as the cauliflower.

Serves 6

28. Spaghetti Squash Gratin (Gluten-Free)

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Warning! The recipe for Spaghetti Squash Gratin contains dairy ingredients. This one is going to be hard to resist. So if you are strictly dairy-free you might want to stop reading now.

Ingredients

  • 1 spaghetti squash
  • 2 tablespoons butter
  • 1 medium onion, finely diced
  • 3/4 cup plain Greek yogurt
  • 1 1/4 cup grated Gruyère cheese (divided)
  • 1 1/2 – 2 teaspoons sea salt (to taste)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon grated nutmeg

Instructions

  1. Preheat oven to 375 degrees F.
  2. Cut it in half lengthwise and place rind side up on a baking sheet. (If you have trouble cutting the squash you might consider microwaving for a couple of minutes just to soften a bit before baking.) Pour enough water in the pan to come up about 1/4”. Bake for 45 minutes and allow to cool.
  3. Scoop out the seeds and membranes from each side of the squash. (I find it easier to do after baking but some people do it before)
  4. Use a fork to “shred” the flesh of the spaghetti squash -set aside.
  5. Heat butter in a medium/large pan. Mmmm butter….
  6. Add the finely diced onions to the pan and sauté until translucent (approximately 12 minutes). Stir in the salt, pepper and nutmeg.
  7. Add the Greek yogurt, spaghetti squash and 3/4 cup of the Gruyère to the pan, stirring to combine, and heat for a couple of minutes on medium.
  8. Pour the mixture into a baking dish and spread it evenly.
  9. Top with the remaining 1/2 cup of grated cheese and bake for 30 minutes until hot and bubbling. If the top is not browned you can broil on high for a few minutes until the Gruyère cheese is nicely toasted.

Serves 8-10

29. Spiced Apple Compote

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Ingredients

  • 6 apples, peeled, cored, cut into 1/2-inch slices
  • 1 cup water
  • 2 tablespoons fresh squeezed lemon juice
  • 2 tablespoons chopped dried cherries (unsweetened if possible)
  • 1/2 cup chopped dried apricots
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons ghee (clarified butter)
  • 1 tablespoon fresh lemon zest

Directions

  1. Combine apples, water and lemon juice in a large saucepan.
  2. Bring to a boil then turn down the heat and simmer, covered, for 25 minutes or until apples are tender.
  3. Stir in the dried cherries, apricots, cinnamon, ginger, cloves and nutmeg and cook 5 more minutes.
  4. Add the ghee to the hot mixture and stir until melted. Finish with lemon zest. Serves 6-8

30. Twice-Baked Cauliflower

Image

Ingredients

  • 1 medium head of cauliflower
  • 3/4 cup full fat Greek yogurt
  • 1/4 cup whole milk
  • 2 teaspoons garlic powder
  • 2 teaspoons celtic sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup grated cheddar cheese
  • 4 scallions (spring onions), whites and most of the green parts sliced thin
  • 4 slices of cooked bacon, crumbled

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Fry the bacon until crispy.
  3. Cut the cauliflower into florets and steam, boil or pressure cook it until soft. (I use a pressure cooker on highest setting for 3-4 minutes.)
  4. In a large food processor combine the cooked cauliflower, Greek yogurt, milk, garlic powder, salt and pepper and purée until very smooth.
  5. Spread the cauliflower purée into a 9 x9 or other medium-sized baking dish.
  6. Sprinkle with the cheese, cover with foil and bake for 30 minutes.
  7. After bringing the dish out of the oven, sprinkle with the scallions and bacon.
  8. Serve warm.

Servers 6-8

31. Ten Ways to Dress Up Your Broccoli

1. sesame oil + toasted sesame seeds + scallions

Toast some sesame seeds in a dry skillet, then drizzle steamed broccoli with a little sesame oil, sprinkle with sesame seeds, and top with thinly-sliced green tops from scallions.

2. extra-virgin olive oil +sundried tomatoes +black olives
Thinly slice the sundried tomatoes and olives, toss with the steamed broccoli, then drizzle the whole shebang with olive oil. Season with salt and pepper to taste.

3. ghee + curry powder + ghee + raisins
Heat some ghee (clarified butter; how-to here) in a skillet, then fry the curry powder and raisins in it for a few seconds. Toss with the steamed broccoli.

4. ghee + chives
Heat some ghee in a skillet, toss in the broccoli, then sprinkle in dried or fresh chives. Season with salt and pepper.

5. extra virgin olive oil + Penzeys Greek Seasoning
Put the olive oil and Penzeys Greek Seasoning in a skillet and warm over very low heat. Toss with steamed broccoli.

6. coconut oil + garlic + cumin +chopped nuts
Heat the coconut oil in a skillet, then add cumin, garlic, and chopped nuts — almonds or pistachios are recommended. Cook over medium heat until the nuts are toasty, then toss with steamed broccoli.

7. extra-virgin olive oil + garlic + crushed red pepper flakes + lemon juice
Put the olive oil, garlic, and red pepper flakes in a skillet and warm over very low heat. Toss with steamed broccoli, then finish with a spritz of fresh lemon juice.

8. coconut oil + dried cranberries + chopped walnuts + orange zest
Heat the coconut oil in a skillet, then add dried cranberries, chopped walnuts, and thyme. Cook over medium heat until the nuts are toasty, then toss with steamed broccoli and finish with a dusting of orange zest.

9. extra-virgin olive oil + thyme + garlic + lemon juice + lemon zest
Put the olive oil, thyme, and garlic in a skillet and warm over very low heat. Toss with steamed broccoli, then finish with a spritz of fresh lemon juice and a little zest.

10. extra-virgin olive oil + almond flour “bread crumbs”
Make “bread crumbs:” Mix 1 tablespoon almond flour with 1/2 teaspoon coconut oil, then sprinkle it with a smidgen of salt. Sauté in a pan over medium-high heat, stirring often with a wooden spoon, until it forms toasty brown crumbs, about 1 minute. Toss steamed broccoli with a little olive oil, then sprinkle with the bread crumbs, salt, and pepper.

Turn it up to 11: Broccoli Confit
I like my vegetables very well done, so I’m intrigued by this recipe for 2-hour broccoli. It’s essentially a broccoli confit, a.k.a., slow-cooked in fat and seasonings. Dave likes his veggies crisp (harrumph), so I haven’t tried this mush-tastic broccoli yet. But it’s on my list.

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