Thursday, November 8, 2018

RECIPE: Roasted Cauliflower Gratin With Tomatoes and Goat Cheese


  • 1 medium-size head of cauliflower
  •  Salt and freshly ground pepper to taste
  • 3 tablespoons extra virgin olive oil
  • 1 small or 1/2 large red onion, cut in half or quarters (if using a whole onion) lengthwise, then sliced thin across the grain
  • 2 garlic cloves, minced
  • 1 teaspoon fresh thyme leaves
  • 1 (14 8/10-ounce) can chopped tomatoes in juice
  •  teaspoon cinnamon
  • ½ teaspoon coriander seeds, lightly toasted and coarsely ground
  • 2 eggs
  • 2 ½ ounces soft goat cheese (about 1/2 cup plus 2 tablespoons)
  • 2 to 3 teaspoon chopped chives

  1. Preheat oven to 450 degrees. Line a baking sheet with parchment or foil. Cut away the bottom of the cauliflower stem and trim off leaves. Cut cauliflower into 1/3 inch thick slices, letting the florets on the edges fall off. Toss all of it, including the bits that have fallen away, with 2 tablespoons of the olive oil, salt, and pepper. Place on baking sheet in an even layer.
  2. Roast for 15 to 20 minutes, stirring and flipping over the big slices after 8 minutes, until the slices are tender when pierced with a paring knife and the small florets are nicely browned. Remove from oven and cut large slices into smaller pieces. You should have about 2 cups. Transfer to a large bowl. Turn oven down to 375 degrees.
  3. Oil a 1-1/2 to 2-quart baking dish or gratin. Heat remaining oil over medium heat in a medium-size skillet or a wide saucepan and add onion. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt and the garlic and thyme and continue to cook, stirring, until garlic is fragrant, 30 seconds to a minute. Add tomatoes, cinnamon, ground coriander seeds, and salt and pepper to taste and bring to a simmer. Cook, stirring often, over medium-low heat, for 10 to 15 minutes, until the tomatoes have cooked down and the sauce is fragrant. Taste and adjust seasoning. Add to bowl with the cauliflower and stir everything together. Scrape into prepared baking dish.
  4. Set aside 2 tablespoons of the goat cheese. Beat eggs, then add the remaining cheese and beat together until smooth. Pour over cauliflower mixture, making sure to scrape out every last bit with a rubber spatula. Dot top with small pieces of the remaining goat cheese and sprinkle on chives.
  5. Bake 30 minutes, until top is beginning to brown in spots. Remove from oven and allow to sit for 5 to 10 minutes before serving.

Friday, November 2, 2018


Courtesy of

1. Slice celery root into thin matchsticks (or grate it coarsely) and toss it (raw) into a winter salad of endive, sliced pears, toasted walnuts, and blue cheese.

2. Make roasted celery root “chips.” Slice the root in half and then into quarters; then slice each quarter as thinly as possible. (A santoku knife is great for this). Toss the pieces in enough olive oil to coat, sprinkle with salt, spread on a heavy-duty sheet pan; and roast at 350°F until they are mostly a deep golden brown, with some white left. (I think the darker ones are crispier, but too dark and they’ll taste bitter.) Let them cool on the sheet pan to finish crisping up. Sprinkle with more salt and snack on the couch with your favorite DVD.
3.  Since celery root and potatoes are such a great match, use them together in a hearty winter soup. Sauté lots of sliced leeks in butter, add cubed celery root, potatoes, and chicken or vegetable broth, simmer until tender, puree, and enhance with a touch of cream, a little lemon zest, lots of chopped fresh parsley and crispy croutons.
4. Apples and celery root are also happy partners. Use them raw together in a salad, or try roasting them first and adding them to a warm escarole salad with crispy strips of ham and a warm Dijon vinaigrette.
5.  Make a celery root “galette” by lining a tart pan with a couple layers of thinly sliced circles of celery root and gruyere cheese. Bake at 400°F until browned and tender. (Cover for the first half of cooking.) Let cool and slice into wedges.
6. Try a “quick braise” of celery root. Brown diced celery root in a combination of butter and olive oil in a sauté pan, then add just enough liquid (a little broth spiked with apple cider), cover and reduce the liquid to finish cooking the vegetables. Uncover, toss with a little spiced butter, and serve warm.
7. Instead of chips, you can also dice celery root for roasting. Make a quick weeknight side dish of roasted celery root and Yukon Gold potatoes with honey and rosemary. Cut the vegetables into ½-inch dice, toss in olive oil and salt, and roast on a sheet pan at 425°F until browned and tender. Dress lightly with a combination of melted butter, honey, and chopped fresh rosemary.
8. Celery root  is also a good flavor match with seafood.  A bed of celery root puree for a sear-roasted fish filet is delicious. Cut the root (and a few small potatoes) into pieces and simmer them with a few small garlic cloves until tender. Puree the vegetables with a little of the cooking liquid, a bit of cream, and salt and pepper.
9. Instead of a puree, make a celery root “mash” by hand-mashing cooked celery root and potatoes together with butter and milk and a little sautéed garlic. Serve with pot roast.
10. For an elegant holiday side dish—or even a hearty weeknight main dish with a salad—make my recipe for a celery root and potato gratin I use a combination of heavy cream and chicken broth so it is rich but not too heavy; this is a good dish to introduce celery root to folks.

Tuesday, October 23, 2018

RECIPE: Tomato Jam

Good tomatoes and balance are crucial. You need sugar for the kind of gooey, sticky quality we associate with jam; otherwise, all you’re producing is a tomato sauce, no matter how different the flavor is from the classic. Once you add that sugar, however, you need acid, because even though tomatoes are plenty acidic, they can’t counter all that sugar. I tried lemon juice, vinegar and finally lime, deciding that I liked the last best.

  • 1 ½ pounds good ripe tomatoes (Roma are best), cored and coarsely chopped
  • 1 cup sugar
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon fresh grated or minced ginger
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  •  teaspoon ground cloves
  • 1 teaspoon salt
  • 1 jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste

  1. Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.  Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.

RECIPE: Cauliflower Soup with Blue Cheese and Parsley

This is a great twist on the traditional cauliflower soup. It uses much less cream than the traditional soup, but is nice and filling because of the blue cheese.

Ingredients for one Person
1 tbsp. butter
1/2 onion, chopped
2 cloves garlic, chopped
1 large sprig thyme
1/2 cauliflower cut into florets
2-3 tbsp. parsley, chopped
2 cups vegetable or chicken stock
1/4 cup crumbled blue cheese
1/2 cup half and half

Kitchen equipment needed:
Wine pairing suggestion:
I would suggest a New World Pinot Noir from Australia or New Zealand.

Preparation and Cooking Instructions

Chop the onion and garlic and set aside.

Melt the butter in a skillet. Add the onion, garlic and thyme and season with salt and pepper. Cook over medium heat for about 5 minutes, or until the onions are soft. Making sure to stir often, so the onion and garlic do not burn.

While the onions are cooking cut the cauliflower into florets, taking off the majority of the stalk. Set aside. Chop the parsley and set aside with the cauliflower.

When the onions are soft add the cauliflower and parsley to the soup and cook, stirring occasionally for 5 minutes.
Add the stock and simmer for 15-20 minutes until the cauliflower is tender, stirring occasionally.
Reduce the heat to low and add the blue cheese and stir until well combined.
Add the half and half and cook until heated through.
Ladle soup into a bowl and enjoy!

RECIPE: Lemon and Oregano Chicken with, Parsley, Radish, cucumber and Feta Salad

A Greek inspired dish, with oregano, lemon and feta. The salad’s bolder flavours complement and enhance the chicken’s lighter taste.

Ingredients for one Person
1 chicken breasts, boneless
2 tsp. lemon juice
2 tbsp. olive oil
1 tbsp. fresh oregano
1/4 tsp. dried oregano
1 Kirby or Persian cucumber, sliced and quartered
3-4 radishes, sliced and quartered
Small handful parsley, chopped
1/4 cup crumbled feta cheese
1 tbsp. olive oil
1 tsp. red wine vinegar
1/8 tsp. garlic powder

Kitchen equipment needed:
Skillet for cooking chicken
Bowl for mixing salad
Zip lock bag or bowl

Wine pairing suggestion:
A Sauvignon Blanc will go well with the pepperiness of the radishes, as well as the oregano and chicken.

Preparation and Cooking Instructions
Place the olive oil for chicken, the dried oregano, half the fresh oregano and lemon juice in a zip lock bag or a bowl. Season the chicken liberally with salt and pepper on each side, then place the chicken in the bowl/bag and blend with the marinade to cover chicken. Let sit for 10 minutes.
Chop the cucumber radishes and parsley and combine in bowl with feta cheese.
Place the skillet over medium-low heat. Add the chicken with marinade to the pan. Let cook for 8-10 minutes on each side. Cooking it on a low temperature will ensure the chicken does not dry out.
While the chicken is cooking, whisk together the olive oil and vinegar with a small whisk, or fork, to make a vinaigrette. Add the garlic powder and stir to combine.
Add the vinaigrette to the salad and toss to coat the salad.
When the chicken is done, plate next to the salad and sprinkle with the remaining fresh oregano.

RECIPE: Rutabaga and Carrot Mash

A Scandinavian specialty, this is a great sweet and savoury mash that goes great with lamb and other meat dishes. 

1/4 rutabaga, chopped
1 carrot, chopped
1.5 tbsp. butter
1/4 cup cream

Peel the rutabaga and carrot and cut into 1/2 inch pieces. 
Place the vegetables in the pot with salted water. Cook until the vegetables are soft, about 10-15 minutes.

Drain and place back in the pot. Add the butter and cream to the pot and mash together, taste with salt and pepper.

RECIPE: Chipotle Chicken with Rajas (sautéed poblano peppers and onions)

Rajas is a traditional side dish in Mexico. Roasted pobalo peppers with crema and onions – a surprising sweet and spicy treat. Paired with chipotle seasoned chicken you have a great Mexican feast!

Ingredients for one person
1 poblano pepper, roasted and sliced
1/2 white or sweet onion, sliced
1 clove garlic, chopped
1/4 tsp. dried oregano
1 tbsp. Mexican crema or crème fraiche
1/2 tbsp. olive oil

2 boneless chicken thighs
1 tsp. chipotle powder
1 pinch sugar
1 tsp. lime juice
1 tbsp. olive oil.

Corn tortillas to serve

Kitchen equipment needed:
Bowl for marinating chicken
Zip lock bag

Wine pairing suggestion:
Think lager beer, Corona, or perhaps a margarita.
Preparation/ roasting of poblono/ Cooking Instructions
If you have a gas stove hold the poblano with your tongs over the fire/ or rest on top of the element, until it is blistered black on the outside. Turn to roast all sides.
If you have an electric stove, place the poblano under the broiler, turning until it is blistered black on the outside.
Put the poblano in the zip lock bag for 10 minutes.
Season the chicken with the chipotle powder and sugar and squeeze the lime juice over and set aside.
Slice the chicken and chop the garlic.
Place the skillet over medium-low heat and add the olive oil. Cook the chicken for 4-5 minutes on each side.
Take the chicken out and set aside.
With the poblano in the bag, rub the pepper with your hands to remove the skin. It should come off easy. Take the pepper out and rinse under running water to remove the rest of the skin.
Slice into 1/4 inch strips.
Clean the skillet. Add the olive oil for the rajas to the skillet, over medium heat. Add the onion. Sautee for 2 minutes, until the onion is soft. Add the garlic, poblano, oregano and crema and cook for about 2-3 minutes.
Serve with the chicken.

RECIPE: Mustard Crusted Fish with Sautéed Fall Vegetables

Sautéed root vegetables are paired with a flavourful mustard crusted fish for this fall inspired dish

Ingredients for one Person
5 oz. pike or cod fillet (or similar white fish)
1 tbsp. Dijon mustard
Salt and Pepper to season
1/4 cup corn starch
1 tbsp. olive oil

1 tbsp. butter
1/2 tbsp. olive oil
2 small stalks celery, chopped
2 carrots, chopped
1 small onion, chopped
1 clove garlic, chopped
1/4 cup vegetable stock
2 tbsp. heavy cream

Kitchen equipment needed:
Non-stick skillet

Wine pairing suggestion:
A Sauvignon Blanc or a big Chardonnay would both go well with both the fish and the mustard.

Chop the celery, carrots, onion and garlic and set aside.

Cooking Instructions
Heat the olive oil and butter in the skillet over medium heat. When hot add the vegetables and sauté, stirring constantly for 2-3 minutes. Add some salt and cook for another minute. Add the stock and cook, uncovered for another 10 minutes, until the vegetables are softer, but still firm. If the liquid evaporates too quickly add some water 1/4 cup at a time.
While the vegetables are cooking prepare the fish.
Pat the fish dry with a paper towel. Then spread the Dijon mustard on one side, and season liberally with salt and pepper. Turn and spread the mustard on the other side and again season with salt and pepper.
Place the corn starch on a plate, but do not coat the fish until you are just about to cook it, as it will not become as crisp otherwise.
When the vegetables are done, stir in the cream, take out and set aside.
Rinse out the pan and place it back over medium-high heat. Add the olive oil back to the pan. When hot coat the fish on each side with the corn starch, by dipping the fish in the mixture and shaking off the excess.
Then fry until the fish is flaky, about 3-4 minutes on each side.
Serve on top of the vegetables

RECIPE: Middle Eastern Spiced Lamb with Parsley and White Bean Salad

With nods to the Middle East, a spice blend including garlic, onion, cinnamon, cumin and chili round out the flavour of lamb loin chops. Paired with a light and zesty parsley and white bean salad, this dish is something a little different that you can enjoy all year. Flavourful, but not too heavy.

Ingredients for one Person
For Lamb
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. ground cumin
1/4 tsp. cinnamon
1/4 tsp. chili powder
1/4 tsp. salt
1 pinch of pepper
1 pinch of sugar for the lamb
2 lamb loin chops
1/2 tbsp. olive oil for lamb chop
For Salad:
1/2 bunch parsley, finely chopped
7 oz. white beans
1 scallion, chopped
1 garlic clove, minced
1 tbsp. olive oil for salad
Juice of 1/2 lemon
1/4 tsp. cumin, ground
1/4 tsp. fine sea salt
Pepper to taste

Kitchen equipment needed:
Large bowl for mixing salad
Medium-large skillet for lamb
Tin-foil for lamb to rest

Wine pairing suggestion:
The spices of the lamb go well with a fruitier, not too heavy red. Think a Petite Syrah or a Cabernet Sauvignon.


Put all the spices for the lamb, except the sugar, together in a bowl. Blend them together and then sprinkle over the lamb. Take a pinch of sugar and sprinkle over the lamb; this will help caramelize the surface.  Set aside.

Chop the parsley by first taking the leaves off the stems, if you get some of the tops of the stems that is OK.. Then gather the leaves together in a bundle and chop the parsley until the peices are about 1/4-1/2 inch

Chop the scallion and mince the garlic.

Cooking Instuctions

Make the salad by combining the parsley, scallion, garlic and beans in a bowl large enough to toss the ingredients. Add the cumin and blend. Then add the olive oil and lemon juice. Again, blend and taste. If you like it with more lemon and/or olive oil, add some more. Add the pepper and salt, a little at a time, tasting in-between. When it is to your liking, set aside.

Place the skillet over medium-high heat and add the oil.

When the oil is hot, but not smoking, place the lamb in the skillet and turn the heat to medium. Cook for about 4-5 minutes on each side. Take them out, place on a plate and cover with tin-foil. Let them rest for about 2-3 minutes.

Plate and enjoy!

RECIPE: Linguini with Zucchini, Thyme and Parmesan

Fresh zucchini is sautéed with thyme and pepper and finished off with freshly grated Parmesan. An amazing combination that is fresh and tasty.

Ingredients for one Person
4 oz. pasta
1 zucchini, quartered pieces
5-6 fresh thyme sprigs
1/2 tbsp. butter
1 tbsp. olive oil
1/8 tsp. freshly cracked pepper
Pinch of salt

Kitchen equipment needed:
Pot for cooking pasta

Wine pairing suggestion:
The Zucchini pairs well with a Sauvignon Blanc, Sancerre or other dry white wine.

Bring a pot of salted water to boil.
First cut the ends off the zucchini, then cut the zucchini in half. Next, cut it in half lengthwise, and then again to make quarters. Finally, chop the quarters into 1/4-inch pieces. Repeat with the other half of the zucchini.
Take the thyme leaves off the sprigs.
Cooking Instructions
When the water has boiled add the pasta and cook for 9 minutes.
When the pasta has been cooking for 5 minutes, heat the butter and olive oil over medium-high heat. Add the zucchini and thyme and sauté for 3-4 minutes. When the pasta is done add about 1/2 a cup of the pasta water and the pasta to the skillet. Turn the heat to high and let simmer for 2-3 minutes, or until almost all the pasta water has evaporated.
Transfer to a bowl and sprinkle with Parmesan cheese.
Serve and enjoy!

Monday, September 24, 2018

RECIPE: Fried Rice

I made this recipe up using left-over cooked brown and jasmine rice.  The below ingredient amounts are estimates, so feel free to use more or less of the veggies as needed or based on what you have on hand.  I used shrimp but it's easy enough to make this vegetarian by omitting the shrimp.  This is a great, super simple way to use up lots of CSA veggies!

canola oil
2 cloves garlic sliced
fresh ginger
diced peppers
chopped broccoli
zucchini or summer squash diced
1 lb. shrimp
1+ cup of cooked rice
sliced scallions
sesame oil
soy sauce

Heat canola oil over medium heat and saute garlic and ginger for 5 minutes.  Add pepper, zucchini/summer squash and broccoli, and saute for 3 minutes.  Add shrimp if using along with lemongrass (I don't cut it, I just throw it in whole).  Once shrimp is nearly pink, add cooked rice, scallions, edamame and a few dashes of sesame oil and soy sauce.  Add more sesame oil/soy sauce according to taste.  Enjoy!

Tuesday, September 18, 2018

RECIPE: Cauliflower rice

1 bag cauliflower rice
1/2 large onion or 1 smaller onion, chopped
1 inch chunk of fresh ginger - diced
2 teaspoons coconut aminos
kosher salt

Heat up enough oil to thinly coat bottom of large saute pan.  Once the oil is warm, add the onion and ginger and some kosher salt.  Let saute for 2-3 minutes and then add the cauliflower rice. Stir and add a bit more kosher salt (not a ton).  Then add coconut aminos, stir, and cover with lid to let the rice steam up a bit and soften. This should take about 10 or so minutes.

RECIPE: Red Curry Chicken and Eggplant


1 heaping meat silverware tablespoon red chili paste
approx 2 teaspoons curry powder
1 pack boneless, skinless chicken breast - cut into bite size pieces
1/2 large onion or 1 small onion - chopped
5 garlic cloves - minced
approx 1 inch chunk of fresh ginger- peeled and diced
1 can lite coconut milk
1 eggplant, cut into bite size pieces
juice of 1/2 lime
2 tablespoons fish sauce + 1 teaspoon fish sauce
handful of greens of your choice (optional) (I used 1 bunch arugula)

Preheat oven to 400.  Put eggplant pieces on a sprayed baking sheet and cook for about 20 minutes.

While the eggplant is cooking, heat only enough olive oil to thinly coat bottom of saute pan.  Once the oil is warm, add onions and ginger. Cook together, stirring occasionally. In about 5 minutes, add the garlic.  Stir a bit and let cook for another 1 minute. Add chunks of chicken and let sit for 1 minute. Add curry powder and stir to cover curry powder.  Chicken should be dusted with the curry powder (so use more if you need). Add curry paste and stir to make sure it is evenly distributed. Wait another minute to 90 seconds, then add 3/4 can coconut milk.

Add the eggplant.  Stir, and let simmer for a bit so the sauce thickens.  After 6 or so minutes, add the fish sauce and the lime juice.  Let simmer a bit more. If using, add the greens and remaining coconut milk to wilt (if not using greens, only use coconut milk if you want a thinner sauce).  Add about a teaspoon more fish sauce.

Serve over cauliflower rice with a lime wedge.

Thursday, September 13, 2018

RECIPE: The Best Roasted Garlic Cauliflower

Roasted garlic cauliflower is the best roasted cauliflower recipe ever! Super easy with 5 minute prep. You'll love this simple, improved method for how to roast cauliflower in the oven.

4 servings

- 1 medium head cauliflower
- 1/4 cup light olive oil or avocado oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 4 cloves garlic minced

  1. Preheat the oven to 400 degrees F (232 degrees C). Grease a very good non-stick baking sheet, or line with foil and then grease.
  2. Slice the cauliflower into 1/2 in (1.25 cm) thick slices, then cut those into smaller florets - see post above for how to do that.
  3. In a large bowl, toss the cauliflower with oil, sea salt, black pepper, and minced garlic.
  4. Arrange the cauliflower in a single layer on the baking sheet.
  5. Bake for about 15-20 minutes until golden on the bottom. Flip and bake for 5-10 more minutes until golden on the bottom again.

Monday, September 10, 2018

RECIPE: Tomato-Lemon Tart

Using frozen puff pastry is the shortcut that makes this tart a new summer weeknight favorite recipe.

·       1 sheet frozen puff pastry (one 14-ounce package or half of a 17.3-ounce package), thawed
·       All-purpose flour (for dusting)
·       1 garlic clove, finely grated
·       2 tablespoons olive oil, divided, plus more for serving
·       1 lemon, thinly sliced into rounds, preferably on a mandoline, seeds removed
·       1 cup torn basil leaves
·       1 pound ripe tomatoes (about 3 medium), sliced ¼ inch thick, patted dry with paper towels
·       Kosher salt, freshly ground pepper
·       Crème fraîche (for serving)

·       Preheat oven to 375°. Roll out puff pastry on a sheet of lightly floured parchment paper, smoothing out creases, to a large rectangle measuring about 15x10". Prick pastry in a few places with a fork, leaving a 1" border around the edges, then slide parchment paper onto a rimmed baking sheet.
·       Combine garlic and 1 Tbsp. oil in a small bowl and brush dough with garlic oil, staying within border. Arrange lemon slices in a single layer over brushed pastry, then scatter basil over lemon slices.
·       Arrange tomatoes on top (a little overlap is okay). Sprinkle with lots of salt and a few grinds of pepper, then drizzle with 1 Tbsp. oil.
·       Bake tart until edges of pastry are browned, puffed, and crisp, 30–35 minutes. Let tart cool 10 minutes before cutting into 8 pieces. Drizzle with more oil and top each with a dollop of crème fraîche.

First, let’s start with the frozen puff pastry. You’re going to find it in the freezer aisle of your supermarket, by the frozen pizzas. They’ll usually come in a pack of two or four and TBH, this tart is as good leftover as it is hot, so make more than one! Oh, and it needs to thaw overnight in the fridge. This part is non-negotiable—if you try to work with it while it's frozen, it'll crack, and if you try to thaw it quickly it'll get weird and gummy.
Moving on. You’re preheating your oven to 375°F degrees and rolling your puff pastry onto parchment paper. IMPORTANT: wax paper and parchment paper aren’t the same thing, and you don’t want your oven to become a big old smoke box. Make yourself a drink, take a big sip, and then prick the rolled out dough with a fork a few times in the center of the dough, which will allow steam to escape and help the thing keep its shape. Combine a clove of grated garlic and a tablespoon of olive oil in a little bowl, and brush this garlicky oil onto the PP. (PP stands for puff pastry, obvs.) If you don’t have a pastry brush, neither do I. Use your fingers! It’s fun, promise.
Then, you’re going to slice half of a lemon thinly and scatter those slices—rind and all, but without the seeds!—all over your PP. Use as much as you’d like, though I prefer it a little light on the lemon and heavy on the tomatoes. toss some torn basil onto your tart. Then you’re going to cut up your tomatoes into rounds and layer that onto your puff pastry. A little overlap is good! This is a tomato tart in case you forgot. You’re going to sprinkle with a generous amount of salt, pepper and oil and throw that bad boy into the oven. It’ll probably take about 35 minutes, but just watch for browning on the edges and bottom of the pastry!  grab some creme fraiche or ricotta on the way over to dollop on top.

Wednesday, September 5, 2018

RECIPE: Hummus Collard Wraps

Easy and healthy hummus collard wraps with crunchy carrots, cucumbers, cabbage and roasted asparagus.

2 collard leaves
1/2 cup hummus
10 asparagus spears, roasted or raw
1/2 cup cucumber, peeled and sliced into short thin strips
1-2 carrots, peeled and sliced into short thin strips
1/2 cup zucchini, sliced into short thin strips
1/2 cup radish, sliced into short thin strips
1/2 cup red cabbage, sliced thin
1/2 avocado
micro greens, sprouts or baby greens

Wash and dry collard leaves and then use a paring knife to shave down the stems. This will make them much easier to fold.
Place collard leaves on a flat surface, spread 1/4 cup of hummus near the top/middle of each leaf, fill each leaf with the remaining veggies, splitting each amount between the two wraps. Wrap the leaves as you would a burrito. Cut each wrap in half and enjoy.

Tuesday, September 4, 2018


Don't be fooled into thinking that a great-tasting homemade soup needs long, slow cooking to prepare. This satisfying soup is ready in just 15 minutes.
·       2 tsp. olive oil
·       1 small onion, finely chopped
·       6 shiitake mushrooms, stemmed and sliced
·       7 cups vegetable broth
·       5 cups chopped escarole
·       1 9-oz. pkg. mushroom tortellini or tortelloni, cooked (I substitute a lb. of tofu that I press for 20 minutes)
·       grated Parmesan cheese (optional)

1.    In large pot, heat oil over medium heat. Add onion and mushrooms and cook, stirring often, until softened, about 3 minutes.
2.    Add broth and bring to a simmer. Add escarole and cook 2 minutes. Add cooked tortellini and heat through. Serve hot, sprinkled with Parmesan if desired.