Vegetarian Nachos

Vegetarian Nachos

INGREDIENTS:

• 5.5 ounce bag of Food Should Taste Good or other sturdy chips (super thin ones can break when you pile up the nachos)
• 6 ounces freshly shredded cheddar cheese
• 1 avocado
• 1 medium-sized plum tomato, cut in a 1/4-inch dice
• juice of 1 lime
• 1 clove garlic, minced with 1/2 teaspoon kosher salt
• 1/2 cup refried beans or mashed black beans

DIRECTIONS:

Preheat over to 375°F. Scatter the chips in one layer on a parchment-lined baking sheet. Sprinkle the cheese on top. Dollop large spoonfuls of refried beans across the cheese-covered chips.

Bake for 10-15 minutes, until the cheese is melted and oozing.

While the cheese is melting, mash the avocado in a small bowl with 1/2 the minced garlic and half the lime juice. Taste for salt, adding more as needed. Add the rest of the garlic to a small bowl with the diced tomato. Squeeze on the rest of the lime juice and mix. Taste for salt, adding more as needed.

Lift about a quarter of the chips onto a large serving platter. Dollop with mashed avocado and sprinkle with the diced tomatoes. Place another layer of the chips and dollop with more avocado and tomatoes. Repeat until you’ve used up all the chips, and finish with tomatoes and avocado. Eat as soon as possible.

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Zucchini Gratin with Salsa Verde

Zucchini Gratin with Salsa Verde

INGREDIENTS:
Salsa Verde:

• 1 teaspoon fresh oregano
• 1/4 cup coarsely chopped mint
• 1 cup coarsely chopped parsley
• 1 small clove garlic
• 1 anchovy
• 1/2 cup olive oil
• 1 tablespoon capers, drained
• 1 tablespoon lemon juice
• 1/2 teaspoon kosher salt
• Black pepper to taste

Gratin:

• 2 pounds zucchini
• 1 1/2 cup fresh breadcrumbs
• 3 tablespoons unsalted butter
• 1/2 cup sliced shallot
• 1 teaspoon minced garlic
• 1 tablespoon fresh thyme
• 1 1/2 cups grated Gruyere cheese

DIRECTIONS:

- Heat the oven to 400 degrees. Cut the squash into 1/8-inch-thick slices. Toss the slices in a large bowl with 1 teaspoon kosher salt, and let sit for 30 minutes.

- Meanwhile, using a food processor, grind the herbs, garlic and anchovies and half of the oil to a paste. Transfer the mixture to a bowl.

- Gently pound the capers until they’re partially crushed and add them to the herbs. Stir in the remaining oil, the lemon juice, salt and black pepper. Taste for balance and seasoning.

- Place the breadcrumbs in a bowl. Heat the butter in a small saute pan over medium heat for a few minutes, until it browns and smells nutty. Pour the brown butter over the breadcrumbs, being sure to scrape all the brown bits into the bowl with a rubber spatula. Wait a minute or so for the butter to cool, and toss well. Set aside.

- Drain the squash well and transfer it to a large mixing bowl. Add the shallots, minced garlic, thyme, 1/2 cup of the salsa verde, and some pepper. Toss to combine, and add the cheese and half the butter-coated breadcrumbs. Toss again, and taste for seasoning.

- Place the squash in a 9-by-9-inch gratin dish. Scatter the remaining breadcrumbs over the top, and bake 40 to 45 minutes, until the squash is tender and the top is crisp.

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Reduced Fat Alfredo Sauce

Reduced Fat Alfredo Sauce

INGREDIENTS

• 1  cup 1% low-fat milk 
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons flour
• 3  tablespoons Parmesan cheese
• 1/2 teaspoon minced garlic
• 1  dash pepper

DIRECTIONS:

1. Melt butter in sauce pan on stove top with medium heat.
2. Gradually whisk in flour. This will create a yellow paste.
3. Gradually add milk, whisking until incorporated and no lumps are present.
4. Continue to whisk until hot. Usually 3-5 minutes. The longer you cook the base (without the cheese) the thicker the sauce will be.
5. Add Parmesan slowly, again whisking until incorporated.
6. Add crushed garlic and pepper.
7. Cook for 2 minutes or until cheese is melted.
8. Remove from heat.

About 1/4 of a cup of this sauce is 91 calories, and if you’re like me and don’t like your pasta to be overly drenched in sauce, this recipe is perfect.

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Chocolate Peanut Granola Bars

Chocolate Peanut Granola Bars

INGREDIENTS:

• 1 2/3 cup rolled oats (GF certified)
• 1/3 cup brown rice flour
• 1 cup chocolate chips
• 1 cup peanuts
• 1/3 cup honey
• 1/3 cup peanut butter
• 1/3 cup brown sugar
• 6 tbsp butter

DIRECTIONS:

Preheat the oven to 350F. Combine oats, flour, nuts, chocolate in a mixing bowl. Melt the butter in a measuring cup and mix in honey and sugar. Combine it with the dry ingredients and then mix in the peanut butter. Grease a 9x9 baking tray. Press the mixture down in the pan firmly. Bake for 25 minutes. Put it in the fridge and let it cool for at least 30 minutes before cutting. Makes 12 bars.

We made these because Marina really just wanted a regular granola bar. Not a protein bar, not an energy bar, just a nice chunk of granola in an easy to eat bar. And oh, do they fit the bill. They’re also infinitely flexible when it comes to the ingredients. While we used one cup each of peanuts and chocolate chips, the important part is that it’s about two cups of delicious stuff. You can substitute in any sort of dried fruit or nuts to get the perfect bar.

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Fava Bean Timbale

Fava Bean Timbale

• 1 cup fresh fava beans - shelled and peeled
• 1 cup fresh corn kernels
• 2-3 tablespoons chopped fresh tarragon (optional)
• 2 medium cucumbers - peeled, seeded and cubed
• 1 cup purple cabbage - finely shredded
• lime
• 8-10 radishes - cubed
• handful cilantro leaves
• 3 tablespoons chives - finely chopped
• 2 tablespoons sesame seeds - unhulled and optionally toasted
• zest of 1 orange - optional
• sea salt and freshly ground black pepper

I used raw fava beans in this recipe, but you can also blanch the shelled beans in boiling water for a minute before peeling them. Chop fava beans into 2-3 pieces each. Mix them with corn kernels, tarragon, and a generous pinch of coarse sea salt, leave to soften.
Place the cucumbers in a colander, sprinkle with salt and leave to release juices. Mix cabbage with a pinch of salt and a squeeze of lime juice, massage for a couple minutes with your hands and set aside.

Vanilla Balsamic Vinaigrette

• 4 tablespoons olive oil
• 1/2 tablespoon each balsamic and apple cider vinegar
• seeds of 1 vanilla bean
• 1 tablespoon freshly squeezed orange juice
• 1/2 tablespoon freshly squeezed lime juice
• drop of sesame oil (optional)
• sea salt and pepper

Whisk all the ingredients together in a small bowl.

ASSEMBLY

In a bowl, combine all the vegetables with the cubed radishes and the rest of the timbale ingredients. Pour in about one third of the vinaigrette, mix to incorporate. If making a timbale, place the ring mold of the size you like (I used 2 1/4-inch in height and 3 3/4 in diameter) on a plate and pack the salad inside the mold. Place a jar filled with liquid on top and let it stand for 10-15 minutes. Carefully remove the mold and repeat the process to make more timbale. Drizzle with remaining dressing, garnish with chives and sesame seeds. Serve with microgreens or any fresh salad greens.

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Lobster Rolls

Lobster Rolls

INGREDIENTS:

• 1 tablespoon butter, softened
• 4 hot dog buns or kaiser rolls, split
• 4 lettuce leaves
• 1 1/2 pounds cooked and cubed lobster meat
• 2 tablespoons mayonnaise
• 1 teaspoon fresh lime juice
• 1 dash hot pepper sauce (e.g. Tabasco™)
• 2 green onions, chopped
• 1 stalk celery, finely chopped
• salt and pepper to taste
• 1 pinch dried basil, parsley or tarragon

DIRECTIONS:

1. Lightly butter the insides of the buns or rolls and line with lettuce leaves. Set aside.
2. In a medium bowl, stir together the mayonnaise, lime juice, hot pepper sauce, salt and pepper until well blended. Mix in the green onion and celery, then lightly mix in the lobster so it just gets coated without falling apart.
3. Stuff the lobster filling into the buns and sprinkle parsley, basil or tarragon lightly over the filling.

Source: Lobster Rolls

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Fresh Cherry + Dark Chocolate Chunk Scones

Fresh Cherry + Dark Chocolate Chunk Scones

INGREDIENTS:
makes about 16 scones

• 3 1/4 cups flour
• 2 tablespoons granulated sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cups cold butter, cut into pieces
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 1 1/2 cups fresh cherries, pitted and chopped
• 6 ounces high-quality dark chocolate, chopped
• melted butter for brushing

DIRECTIONS:
 
Preheat oven to 425 degrees.

In large bowl, combine flour, sugar, salt, baking soda and powder. Using your fingers, a fork or a pastry blender, cut in butter until it forms coarse crumbs. Stir in buttermilk and vanilla, just somewhat combining, then fold in chocolate and cherries. Stir with a spoon until a dough forms, using your hands to bring it together. Turn onto a lightly floured surface and knead gently, adding a bit more flour if sticky.

Divide in half and pat into 7 inch round circles. Brush each dough round with melted butter. Cut into 6 or 8 wedges, or use a biscuit cutter to make smaller rounds.

Bake for 12-14 minutes (wedges) or 9-11 minutes (rounds). Top with fresh cherry glaze!

Fresh Cherry Glaze

• 1 cup fresh cherries, pitted and chopped
• 2 teaspoons water
• 1/4 teaspoon vanilla extract
• 1 1/2 cups of powdered sugar

Add cherries and water to the bowl of a food processor, blending until smooth (or almost smooth). Transfer puree to a large bowl, add in vanilla, then stir in powdered sugar. The amount of sugar you need to add is highly dependent on how juicy your cherries are. Ideally, you want a runny glaze. If the glaze seems TOO runny, add more sugar, whisking continuously until smooth. If it seems too thick, add in more water one tiny drop at a time, whisking constantly. Drizzle on top of scones while warm, and grate additional chocolate on top if desired.

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Raspberry Almond Cake

Raspberry Almond Cake

INGREDIENTS:
(makes 1-9inch bundt cake)

• 6 cups almond flour ( I used Honeyville, if you use Bob's Red Mill brand the texture will be slightly more crumbly)
• 1 tsp salt
• 1 tsp baking soda
• 6 eggs
• 1 cups ghee, or oil of our choice
• 3/4 cups honey
• 2 tsp pure almond extract
• 1 pint fresh raspberries

DIRECTIONS:

Preheat oven to 350F. Grease a 9inch bundt pan.

Combine dry ingredients into a bowl. Whisk wet ingredients in a separate bowl then add to dry ingredients until a smooth batter has formed.

Gently fold in raspberries into batter and pour into greased pan. Bake for 1 hour or until a toothpick or knife comes out clean when inserted into the middle. After 30 minutes of baking place a sheet of tin foil over pan to prevent the cake from getting to brown (almond flour browns very easily).

Remove from oven and let cool in the pan for 30 minutes. Flip cake onto a cake stand or plate and drizzle with glaze.

Coconut Butter Glaze

• 1 cup coconut butter
• 1 TBS honey

Combine honey and coconut butter into a bowl. Place into the warm oven until the coconut butter soften significantly. Once it has softened to a pourable consistency drizzle over cooled cake and serve.

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Lemon Basil Pizza

Lemon Basil Pizza

INGREDIENTS:

• 1/2-pound of your favorite pizza dough (see notes)
• About 1-1/2 cups loosely packed, fresh basil leaves, washed and dried
• 1/4-pound thinly sliced, fresh Mozzarella cheese
• 1 small Meyer lemon, sliced as thinly as possible
• 2 tablespoons olive oil
• 1/4 teaspoon granulated sugar
• Coarse sea salt

DIRECTIONS:

1. Preheat the oven to 425 degrees F and get either a pizza pan or stone ready to use.
2. Stretch the dough to about an 8-inch round and place it on the pan or stone. (When I use a pan, I like to lightly coat the bottom with olive oil, about 1 tablespoon -- it adds a nice crispness to the crust.)
3. Gently press a single layer of the basil leaves directly on top of the dough, covering the entire surface.
4. Lay the slices of dress Mozzarella over the basil leaves -- many of the leaves may bot be covered.
5. Now distribute several lemon slices on top -- both basil leaves and cheese may not be covered.
6. Drizzle the remaining 1 tablespoon of olive oil over the top of the pizza. Evenly sprinkle with the sugar and coarse sea salt.
7. Bake in the preheated 425 degree F oven until the crust becomes a golden brown, about 20 minutes.

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Zucchini & Tomato Gratin

Zucchini & Tomato Gratin

INGREDIENTS:
Serves 2

• 1 1/2 TB olive oil
• 1 small-medium (about 1/2 lb) zucchini, sliced into 1/2-inch thick rounds
• 1 very small onion, diced
• 1 clove garlic, minced
• 1/2 c tomato sauce
• 1 1/2 oz mozzarella cheese, shredded
• 1-2 TB fresh grated Parmigiano-Reggiano cheese
• Salt and pepper

DIRECTIONS:

1. Preheat oven to 375F.
2. Add oil to a medium-sized skillet over medium-high heat; when oil is hot, add zucchini slices and sauté until browned on both sides (about 2-3 minutes per side). Transfer zucchini to plate lined with paper towels to drain any excess oil; turn heat down to low and add onion and garlic. Sauté until onion is soft (about 5 minutes), stirring occasionally and adding a splash of water if the pan gets too dry.
3. Pour the onions on top of the zucchini in the gratin dish and season with a sprinkle of salt and pepper; spread the tomato sauce on top. Sprinkle the mozzarella cheese on top of the tomato sauce, and bake 15 minutes.
4. Turn on the broiler and sprinkle the Parmigiano-Reggiano cheese on top of the gratin. Broil 1-2 minutes (stay with it, this happens fast), until golden brown in spots.

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Four Cheese Baked Skillet Rigatoni

Four Cheese Baked Skillet Rigatoni

INGREDIENTS:

• 1 pound mini rigatoni pasta
• 1 shallot, sliced
• 2 garlic cloves, minced or pressed
• 1/2 teaspoon olive oil
• 5 tablespoons unsalted butter
• 1/4 cup flour
• 2 cups milk
• 1/3 cup mascarpone cheese
• 8 ounces freshly grated gruyere cheese
• 8 ounces freshly grated sharp cheddar cheese
• 8 ounces freshly grated fontina cheese
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon nutmeg
• 1/3 cup panko bread crumbs

DIRECTIONS:

1. Preheat oven to 375 degrees F. Grate cheeses, placing them together in a large bowl. Boil water and prepare pasta according to directions, cooking for 3-4 minutes less than called-for time.
2. Heat a large oven-safe skillet over medium heat. Once hot, add in olive oil and butter, then throw in shallots with a pinch of salt. Stir to coat and cook for 2-3 minutes, until soft. Add in garlic and cook for 30 seconds. Add flour to the skillet then whisk constantly to create a roux. Let cook for 2-3 minutes until golden brown. Pour in milk, stirring continuously for another 1-2 minutes. Add in mascarpone and almost all of the grated cheeses, reserving about 1/2 cup of the grated cheese. Stir continuously until mixture thickens, about 3-4 minutes. Season with salt, pepper and nutmeg, then tasted and season more if desired. Add pasta to the skillet and toss thoroughly to coat.
3. Sprinkle the top of the mixture with remaining cheeses and breadcrumbs. Bake for 30-35 minutes, or until top is golden brown and bubbly. Serve immediately.

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Chicken and Mango Kebabs

Chicken and Mango Kebabs

INGREDIENTS:

• 6 tablespoons olive oil
• 1/4 cup fresh lime juice
• Zest of 1 lime
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 4 boneless, skinless chicken breast halves, cut into 1-inch cubes
• 3 ripe but firm mangoes, peeled and cut into 2-inch cubes

DIRECTIONS:

Whisk the olive oil, lime juice, lime zest, chili powder, cayenne pepper, salt and sugar together in a large bowl. Add the chicken cubes and the mango pieces and toss to coat. Cover the bowl and refrigerate for at least 2 hours, or up to 4.

Preheat your grill to medium-high heat (400-450 F). Oil the grates lightly (I use the tongs to hold a paper towel that’s been dipped in oil and rub it over the grates). While the grill is heating, thread the chicken and mango cubes onto skewers (we used metal ones, but if you’re going with wood skewers, you might want to soak them in cold water beforehand).

Place the kebabs on the grill and cook, giving them a quarter turn every 2-3 minutes, until they are slightly charred on all sides and the chicken is cooked through, about 8-10 minutes. Transfer the kebabs to a platter and let rest for 5 minutes before serving.

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Egyptian Lentil Soup

Egyptian Lentil Soup

INGREDIENTS:

• olive oil spray
• 1 large onion, diced
• 3 celery ribs, diced
• 2 large carrots, diced
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground hot chili
• 1/2 teaspoon hot curry powder
• 2 litres chicken or vegetable stock
• 1 450g can diced tomatoes
• 2 cups red lentils Salt and pepper to taste
• Greek yoghurt
• Lemon
• Chives
• Tin of chickpeas

DIRECTIONS:
 
Spray a light coat of olive oil into a large saucepan, and put it on a medium-high heat. Add the onions, celery, carrots, and garlic and saute until soft, about 10-15 minutes. Add the cumin, coriander, chili powder, and curry powder and stir to coat the veggies with the spices. Cook for a few minutes until the spices are aromatic. Add the tomatoes and the stock and bring to a simmer. Season generously with salt and pepper and add the lentils. Simmer for about 30-40 minutes, until lentils and vegetables are very soft.

In a few batches, puree the soup in a food processor until completely smooth. Transfer back to pot and season with salt and pepper to taste. If you like it a bit more spicy, you can add a little cayenne pepper and more black pepper.

To serve, here are some recommendations. I know it’s easy to skip the toppings in a recipe - but the combination of bits and pieces served with this soup elevate it from good to great. I promise it’s worth the extra work!

Mix some fresh lemon juice with some Greek yoghurt, and splash a dollop on top. Chop up some chives and sprinkle. And the piece de resistance is roasted chickpeas - just a tin of chickpeas, rinsed and dried, rolled in a bit of olive oil and the spices you’ve already used, and stuck in a really hot over til they’re crispy. Enjoy!

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