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).
Preheat oven to 425°. Combine 1 tablespoon extra-virgin olive oil,
thyme, 1/4 teaspoon kosher salt, freshly ground black pepper, and sweet
potatoes in a large bowl, tossing to coat sweet potatoes evenly. Place sweet
potatoes on a jelly-roll pan and bake at 425° for 16 minutes. Combine 1
tablespoon extra-virgin olive oil, 1/4 teaspoon kosher salt, crushed red
pepper, and Broccolini in a bowl, tossing to coat Broccolini evenly. Remove
sweet potatoes from oven and stir. Arrange Broccolini on baking sheet with
sweet potatoes; bake at 425° for 12 minutes or until Broccolini is crisp-tender
and sweet potatoes are fork-tender
Preheat the oven to 300 degrees F. Scrub the potato and pierce the
skin several times with a knife or fork. Rub the skin with olive oil, then with
Place the potato in the preheated oven, and bake for 90 minutes,
or until slightly soft and golden brown. Slice the potato down the center and
serve with toppings of your choice. Here are a few suggestions!
1/2 cup assorted whole fresh herb leaves (such as tarragon,
chervil, parsley, and cilantro)
vinegar, shallot, and mustard in medium bowl to blend. Season dressing to taste
with salt and pepper.
Cut cores from heads of lettuce, keeping heads intact; rinse
and dry. Arrange 1 head of lettuce on each of 2 plates, forming rose shape.
Tuck radish and avocado slices between lettuce leaves. Scatter fresh herb
leaves over lettuce on each plate. Drizzle salad with dressing and serve.
Preheat oven to 350 F degrees. Butter an 8×8 baking
dish, or spray with non-stick cooking spray. Set aside.
In a mixing bowl, add chopped apples, granulated sugar, 3/4
tsp of the cinnamon and lemon juice. Stir to combine, then transfer to
prepared baking dish.
In a separate mixing bowl, add topping ingredients (brown
sugar, oats, flour, 1 tsp cinnamon, salt, and diced cold butter). Use a
pastry cutter to cut the butter into the oat mixture, using a slight downward
twisting motion, until mixture resembled pea-sized crumbs. Alternatively,
you can use two forks or even your hands to cut butter into the mixture.
Spread topping over apples in baking dish, and gently pat to
even it out. Bake 40-50 minutes, until golden brown and bubbly.
Heat 2 tablespoons olive oil in a large skillet over medium
heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and
crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or
In a separate skillet, heat remaining 1 tablespoon olive oil
over medium heat. Stir in garlic. Pour in beans with juices, and simmer until
creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.