BROWN RICE WITH CHICKEN SAUSAGE AND VEGETABLES:
1 cup of brown rice
2 chicken sausage links (without pork casing...buy it without or peel off after cooking)
1/2 red bell pepper
3 Roma tomatoes, diced
1 cup fresh arugula, finely chopped
1 tbsp olive oil
Parmesan cheese, optional
Cook brown rice according to package. Broil sausage or cook in pan on stove top until cooked through. In a large saucepan, add olive oil, peppers, and tomatoes. Cook on low for about 8 minutes. Add arugula and cook until wilted. Remove from heat...mix brown rice sliced sausage and vegetables together. Sprinkle with parmesan cheese shavings if desired (we prefer sheeps milk parmesan cheese).
6 eggs, hard boiled
1/4 cup mayo (we recommend brands with apple cider vinegar...Grapeseed Vegenaise is a good one)
1/2 tsp dry mustard
1/2 tsp white vinegar (GF)
1/8 tsp salt
paprika to garnish
* Remove firm yolk from shell...mash yolk with fork. Mix all ingredients together and fill shells. Garnish with a sprinkle of paprika.
GOAT CHEESE BALLS:
*This recipe makes 48 balls depending on the size ball you make. Adjust according to your needs!
11 oz soft goat cheese
1 cup raw crushed pistachio pieces (you could also use pecans)
48 spinach leaves (small leaf as in the packaged organic spinach)
*Roll goat cheese into balls (about the size of a walnut). Roll cheese ball in pistachio pieces and place on individual spinach leaf. You could also use a basil leaf for a different taste!
Grilled vegetables are great tasting and an easy side dish that can be served at any temperature and made ahead of time if desired. This combination would serve about 6 as a side dish.
3 peppers (red, green, orange, yellow) seeded and quartered.
3 yellow squash cut 1/2 inch thick
3 zucchini cut into 1/2 inch pieces
1 bunch of asparagus, trimmed at the end (about 1 pound)
12 green onions, trimmed
1/4 cup olive oil
sea salt/pepper...garlic powder if desired
Heat grille to medium heat. Brush vegetables with olive oil to coat. Sprinkle vegetables with slat, pepper, garlic powder. Working in batches, grill veggies until tender and lightly charred all over. Bell peppers will take a little longer to cook (about 12 minutes)then squash and zucchini (about 7 minutes) then asparagus and onions (about 4 minutes). Arrange vegetables on a platter.
*You can also roast vegetables: spread out veggies after coating with olive oil onto a cookie sheet (you may need 2 ) preheat oven to 425 and roast for about 25 minutes.
KALE-VEGGIE SAUTE WITH PINE NUTS:
1 bunch kale, stems removed and chopped (about 4 cups)
3-4 cloves garlic, sliced
1 organic red pepper, cut into 1" strips
1 organic tomato, diced
2 tbsp olive oil
2 tbsp pine nuts
sea salt and pepper to taste
1/4 cup of shaved Pecorino Romano Sheeps Cheese
*In a small dish, add garlic and olive oil...let sit. Heat a skillet over medium heat and toast pine nuts until golden in color, stirring almost constantly for about 1 minute. Add the garlic, olive oil mixture and stir. Add the red pepper and season with the salt & pepper. Saute peppers for about 2 minutes. Add kale and tomatoes, stir then cover and turn heat to low. Cook for about 2 minutes, then stir. Cover again and turn off heat allowing the dish to steam in the pan for another 2-3 minutes. Top with cheese and serve.
*This side dish would be a satisfying dinner simply by adding a cooked chicken breast!
KRUNCHIE KALE CHIPS: A tasty, healthy, salty snack!
1 bunch fresh kale ( Lacinato or Dino Kale work best because the leaves are larger and flat....more "chip-like" but any type of kale will work)
1-2 tbsp olive oil
Rinse kale and peel leaves of stem. Place leaves in large bowl and toss with olive oil. Spread kale onto lightly greased cookie sheet and sprinkle with salt & garlic powder. Bake at 400 degrees for about 8 minutes. Be careful not to overcook so that they burn, but they should be crispy. A hit at any gathering!
MANGO CHICKEN LETTUCE WRAPS:
*Can also be dinner! Makes 12 wraps
1 large ripe mango, peeled and chopped
1 cup finely chopped jicama
1/2 cup fresh mint leaves, finely chopped
1/2 cup fresh lime juice
2 tbsp Asian chili sauce (sriracha) plus more to taste (Huy Fong Foods brand is GF)
2 tbs olive oil
pinch of sea salt
3 cups coarsely shredded chicken meat (you can us a rotisserie chicken if it's organic)
12 Boston lettuce leaves
*In a large bowl, combine mango, jicama, mint, lime, oil, chili sauce, 1/4 tsp salt. Toss to combine. If making ahead, cover and refrigerate up to overnight. To serve, add chicken to mixture, toss to combine. Place 1/3 cup chicken mixture in each lettuce leaf. So delicious!!
MARY'S CILANTRO HUMMUS and ROASTED RED PEPPER GOAT CHEESE in LETTUCE WRAPS:
*This is a two step procedure!
2 8 oz cans chickpeas, rinsed and drained
2-3 garlic cloves, peeled and chopped
juice from 1/2 lemon
1/4 cup olive oil
1 tsp cumin
1/4 tsp cayenne pepper
1/2 cup cilantro sea salt & pepper
In a food processor, blend all ingredients until smooth. Set aside.
Red Pepper Goat Cheese:
1 6 oz log goat cheese, set out at room temp
2 red firm red peppers, roasted, peeled & seeded (you could use a 12 oz jar of roasted red peppers)
sea salt & pepper
Roast red peppers: Turn on broiler. Place whole peppers on top rack....rotate pepper until each side bubbles and turns black. Remove peppers and place in a paper bag or loosely wrap in foil and let sit about 10 minutes...this helps the skin to come off easily when peeling. Slice the peppers and blend all ingredients together in a food processor until smooth.
Divide the hummus evenly among lettuce leaves (Boston lettuce works well as it forms a little cup). Divide the red pepper goat cheese mixture evenly on the hummus. You can garnish with additional cilantro, parsley or even mint leaves if you'd like. Serve with an assortment of veggie sticks. Very tasty!
MILLET WITH PUMPKIN SEEDS:
1 cup millet
2 cups water or vegetable stock
1/4 tsp sea salt
1 tbsp olive oil
1/2 tsp apple cider vinegar
1/4 cup roasted raw pumpkin seeds
Heat oven to 350. Spread pumpkin seeds out on a cookie sheet and dry roast for about 5 minutes. Remove and let cool. Rinse and drain millet. Place millet in pan on low-medium heat and dry roast for about 5 minutes....stir occasionally. Add water/stock, sea salt. Cover and reduce heat for about 25-30 minutes (until water is absorbed). Let millet cool a bit, then add the olive oil and vinegar...fluff with fork and stir in pumpkin seeds. REALLY tasty with the Apple Squash soup!
PARMESAN CHEESE MASHED POTATOES:
8 medium Red Potatoes, quartered
3 large garlic cloves, peeled
2 tbsp butter
1/2 cup rice milk
1/2 tsp sea salt
1/4 cup grated
*Place potatoes & garlic in pan. Cover with water and bring to a boil. Reduce heat & cover...simmer for 20-25 minutes. Drain. Add butter, milk & salt. Mash....stir in parmesan cheese. Serve warm.
QUICK PICKLED CUCUMBERS:
1/4 cup rice vinegar (or apple cider vinegar)
3-4 drops of stevia
pinch of sea salt
1 kirby cucumber, sliced very thin
1/2 sweet onion, thinly sliced
*In a bowl combine vinegar, stevia, salt and stir until dissolved. Add cucumber and onion and toss well. Let sit. Toss occasionally for up to 6 hours.
ROASTED GREEN BEANS:
1 1/4 lb fresh grean beans, ends trimmed
Toss beans in olive oil (about 2 tbsp) and place in baking dish. Roast at 350 for 15-20 minutes...beans will be slightly shriveled. Remove from oven and sprinkle with salt & pepper. Serve immediately.
6 small, firm ripe tomatoes
dash sea salt
1/2 cup cooked brown rice or quinoa
3 tbsp fresh basil, minced
2 tbsp tomato paste
1 tbsp olive oil
fresh ground pepper
3 tbsp grated parmesan cheese (Pecorino Romano)
Preheat oven to 300. Lightly oil an 8 inch square pan. Cut top off each tomato. Using a small spoon, gently scoop out the inside, leaving about 14 inch thick wall. Remove the pulp, set aside. Salt the inside of the tomato and place them upside down on a wire rack to drain for 5 minutes. Puree the tomato pulp until smooth. Transfer to a bowl and add the rice, basil, tomato paste and olive oil. Mix well and season with salt & pepper. Divide the filling evenly among the tomatoes. Place in baking dish. Cover with foil, making sure the foil does NOT come in contact with the tomatoes. Bake until the tomatoes are softened, about 25-30 minutes. Uncover and top with the cheese. Brown under broiler (about 3 inches from heat) until golden brown, 2-3 minutes Serve warm. What a treat!
ZUCCHINI WITH TOMATO AND BASIL:
3 tbsp oilve oil
5 garlic cloves, minced
3-4 medium zucchini, chopped or sliced
2 small tomatoes, choppeed
10 large basil leaves
sea salt & pepper
*In a large sauce pan, add olive oil and garlic. Saute until garlic begins to slightly brown. Add zucchini and cook for 2 minutes, then add the tomatoes and cook 2 additional minutes. Add seasonings and basil last.