fresh green beans, trimmed and snapped in half
cloves garlic, minced
pinches lemon pepper
tablespoons olive oil
For the Pasta:
In large, heavy
skillet, heat the oil over medium heat until it is hot but not smoking.
Add the garlic and onions;
sauté until golden– about 3 to 4 minutes.
Add spices and chicken
chunks; cook through–about 10 minutes.
Add diced Roma
tomatoes to chicken/Marinara sauce.
Simmer while cooking
pasta according to package directions.
Toss Marinara sauce
gently with cooked pasta; serve immediately, sprinkled with Parmesan cheese.
Divide (1/2 cup) between the squash, top with parmesan cheese and
bake 10 minutes.
For the Green Beans:
Place green beans into
a large skillet and cover with water; bring to a boil. Reduce heat to
medium-low and simmer until beans start to soften, about 5 minutes. Drain
water. Add olive oil to green beans; cook for 2 to 3 minutes.
Cook and stir garlic
with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season
with lemon pepper and salt.
1 medium jalapeno (or serrano) chili, deseeded and chopped
1/2 teaspoon fine grain sea salt, plus more to taste
1 tablespoon sunflower oil
1 small bunch of scallions, thinly sliced (~8 scallions)
1/2 cup finely chopped cilantro
1 14-ounce can of coconut milk (full fat)
3 tablespoons freshly squeezed lemon juice, plus more to taste
In a mortar and pestle, smash the garlic and chili into a paste along with the salt. Alternately, you can use a food processor or blender. Add the oil and the scallions, and smash or chop a bit more. Add the cilantro, pulsing the food processor/blender (if you’re using it) just a few times.
Transfer the mixture to a jar or bowl, and whisk in the coconut milk, then the lemon juice. Taste, and adjust with more salt or lemon juice if needed. Store in a refrigerator for up to a week.
For the Spring Rolls:
Fill a large shallow dish partway with water. Dip a rice paper wrapper into water just until pliable, about 45 seconds (do not soften completely); allow excess water to drip off.
Place wrapper on a flat surface. Place sauce, cucumber, mango, pepper, avocado and lettuce across bottom third of wrapper. Fold in both ends of wrapper; fold bottom side over filling, then roll up tightly. Place on a serving plate, seam side down. Repeat with remaining ingredients. Serve immediately.
pounds sturdy greens, such as chard, mustard greens, kale or young
collards—stems and inner ribs removed, leaves coarsely chopped
Any other veggies that catch your eye!
Salt and freshly ground pepper
1-pint cherry tomatoes, halved
3/4 cup water
2 tablespoons white wine vinegar
a large pot, heat the olive oil. Add the onion, garlic, jalapeño, and any other
vegetables you might want to use and cook over moderate heat until softened,
about 6 minutes.
the greens, season with salt and pepper and toss to wilt. Stir in the tomatoes,
water and vinegar, cover and cook over low heat, stirring occasionally, until
the greens are tender, and the tomatoes are soft, 10 to 15 minutes. Transfer to
a bowl, garnish with chopped walnuts, and serve.
avocado, lemon juice, parsley, dill, salt, pepper and cayenne pepper to a
blender. Pulse a few times. Slowly add water and pulse to thin the dressing.
Pour over the salad. Store dressing in an air-tight container in the fridge for
up to 5 days.
florets into food processor and pulse until rice-like consistency forms.
Steam cauliflower (you
can easily do this in the microwave — cover a bowl of cauliflower rice with a
damp paper towel and microwave in 1-minute increments until desired consistency
is formed). Alternatively, you can sauté the cauliflower in a couple of
teaspoons of oil over medium heat. Flavor with salt and pepper to taste.
In a large sauté pan,
heat oil over medium heat. Once your pan is hot, add garlic and sauté so the
garlic does not burn.
Add the snow peas and
continue to sauté, constantly moving the vegetables around the pan.
Once the snow peas
begin to soften, add soy sauce and spices. Then add honey mustard. Sauté well
so marinade is evenly distributed.
Cook until vegetables
are soft, but not limp. Serve over cauliflower rice. Enjoy!
pea shoots, tough stems trimmed, and shoots snipped into bite-size pieces
bunch fresh chives, chopped (about 3 tbsp.)
cup extra-virgin olive oil
3 tbsp. lemon juice
firm-ripe avocados, diced
to 400°. Scrub beets and put in a baking pan large enough to arrange them in a
single layer. Sprinkle with 1 tsp. salt. Cover with foil and roast until tender
when pierced with the tip of a small, sharp knife, about 1 hour.
Cool beets until
cool enough to handle. Peel and cut into 1/2-in.-thick wedges.
shoots, shallot, chives, oil, lemon juice, and remaining 1/2 tsp. salt in a
large bowl. Top with beets, avocados, and pepper, tossing just to coat.
Roasted beets, up to 1 day (peel and slice just before making salad).