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Crispy Kale Chips

Yield: 4 Servings | Prep Time: 45 Minutes | Source: www.foodnetwork.com

Ingredients:

  • 1 head kale,
  • 2 tablespoons olive oil
  • Sea salt, for sprinkling

Instructions: 

  1. Preheat the oven to 275 degrees F.
  2. Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.
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Roasted Cabbage

Yield: 4 Servings | Prep Time: 40 Minutes | Source: www.allrecipes.com

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1/2 head green cabbage, cut into 4 wedges
  • 1 pinch garlic powder, or to taste
  • 1 pinch red pepper flakes, or to taste
  • salt and ground black pepper to taste
  • 2 lemons, halved

Instructions: 

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Brush both sides of each cabbage wedge with olive oil. Sprinkle garlic powder, red pepper flakes, salt, and pepper over each wedge. Arrange wedges on a baking sheet.
  3. Roast in the preheated oven for 15 minutes; flip cabbage and continue roasting until browned and charred in some areas, about 15 minutes more. Squeeze lemon over each wedge.
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Celery-Potato Soup

Yield: 6 Servings | Prep Time: 30 Minutes | Source: www.food52.com

Ingredients:

  • 4 tablespoons unsalted butter
  • 7 to 8 ribs celery, roughly chopped
  • 1 Lb. russet potatoes, roughly chopped
  • 1 large onion, roughly chopped
  • 3 cups water, plus more as needed
  • 1 tablespoon chicken broth concentrate*
  • 1 teaspoon celery seed, crushed
  • Salt and pepper, to taste

Instructions: 

  1. Melt the butter in a large pot or Dutch oven. Sauté the celery, potato, and onion until slightly softened, 4 to 5 minutes.
  2. Add the water and chicken concentrate (*or 3 cups of your favorite stock), bring to a boil, and simmer until potatoes are tender, about 20 minutes.
  3. Sprinkle in celery seed. In a blender or with a stick blender, puree soup until smooth, adding more water or stock as needed for desired thickness. Season to taste with salt and pepper.
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Roast Chicken and Sweet Potatoes

Yield: 4 Servings | Prep Time: 45 Minutes | Source: www.eatingwell.com

Ingredients:

  • 2 tablespoons whole-grain or Dijon mustard
  • 2 tablespoons chopped fresh thyme or 2 tsp. dried
  • 2 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon salt, divided
  • ½ teaspoon freshly ground pepper, divided
  • 1 ½ – 2 Lb. bone-in chicken thighs, skin removed
  • 2 med. sweet potatoes, and cut into 1-inch pieces
  • 1 large red onion, cut into 1-inch wedges

Instructions: 

  1. Position rack in lower third of oven; preheat to 450 degrees F. Place a large rimmed baking sheet in the oven to preheat.
  2. Combine mustard, thyme, 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a small bowl; spread the mixture evenly on chicken.
  3. Toss sweet potatoes and onion in a bowl with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables on it. Place the chicken on top of the vegetables.
  4. Return the pan to the oven and roast, stirring the vegetables once halfway through, until the vegetables are tender and beginning to brown and an instant-read thermometer inserted into a chicken thigh registers 165 degrees F, 30 to 35 minutes.
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Green Beans with Peppers!

Green Beans with Peppers

Prep Time15 mins
Cook Time25 mins
Total Time33 mins
Keyword: green beans, peppers
Servings: 4

Ingredients

  • 3 ea Zucchini
  • 1 cup Mushrooms
  • 1 ea Yellow Onions
  • 2-3 tsp Olive Oil
  • 1/4 tsp Salt
  • 1/2 tsp Dried Italian Seasoning

Instructions

  • Preheat oven to 450 degrees F.
  • Place all of the ingredients in a large bowl and toss to mix well.

  • Coat an 11×13-inch roasting pan or the bottom of a broiler pan with nonstick cooking spray and spread vegetable mixture over the bottom of the pan.

  • Bake for 15 minutes.

  • Stir the vegetables and cook for another 5 to 10 minutes, until they are tender and nicely browned.

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Green Beans with Peppers

Yield: 4 Servings | Prep Time: 30 Minutes | Source: www.food.com

Ingredients:

  • 3 medium zucchini, halved lengthwise and sliced ¼ inch thick
  • 1 ½ cups sliced mushrooms
  • 1 yellow onion, sliced and separated into rings
  • 2-3 teaspoons extra virgin olive oil
  • ¼ teaspoon salt
  • ½ teaspoon dried Italian seasoning

Instructions: 

  1. Preheat oven to 450 degrees F.
  2. Place all of the ingredients in a large bowl and toss to mix well.
  3. Coat an 11×13-inch roasting pan or the bottom of a broiler pan with nonstick cooking spray and spread vegetable mixture over the bottom of the pan.
  4. Bake for 15 minutes.
  5. Stir the vegetables and cook for another 5 to 10 minutes, until they are tender and nicely browned.
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Oven Roasted Potatoes and Green Beans

Source: www.oliepants.wordpress.com

Ingredients:

  • 1-pound potatoes, diced.
  • 1/2 large onion, sliced
  • 1-pound string green beans, ends removed
  • 1/8 cup good olive oil
  • 1 tsp salt, plus more to taste
  • 1/2 tsp ground black pepper

Instructions: 

  1. Preheat oven to 425F.
  2. In a large bowl, combine the potatoes and onions.
  3. Toss the potatoes and onions with olive oil to coat.
  4. Sprinkle salt and pepper.
  5. Transfer the coated potatoes and onions to a baking sheet.
  6. Bake in the preheated oven for 25-30 minutes, until the potatoes are tender.  Toss once while cooking, at the half-way mark.
  7. After the potatoes are tender, toss in the string beans to the pan.
  8. Bake for another 10-15 minutes, until the beans are tender.
  9. Remove from the oven and add more salt and/or pepper if you want.
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Green Beans with Peppers

Yield: 4-6 Servings | Prep Time: 35 Minutes | Source: www.italianfoodforever.com

Ingredients:

  • 1 Pound Green Beans
  • 1 Sweet Red Pepper
  • 1 Sweet Yellow Pepper
  • 3 Garlic Cloves, Peeled & Finely Sliced
  • 3 Tablespoons Extra Virgin Olive Oil
  • Hot Red Pepper Flakes
  • Cracked Black Pepper
  • 1 Teaspoon Fresh Thyme
  • Sea Salt
  • Zest From 1 Lemon

Instructions: 

  1. Trim the beans on each end, and then core the peppers, removing the seeds and membranes, and slice thinly.
  2. Cook the beans and pepper strips in salted boiling water until tender crisp.
  3. Drain, and drop the vegetables in a bowl of ice water and let sit for 10 minutes.
  4. Drain beans and dry well.
  5. In a wide bottomed pan, heat the olive oil and season with salt, pepper, and red pepper flakes.
  6. Add the garlic and cook just until sizzling, then add the beans and peppers.
  7. Cook for a minute or two unto the beans are flavored with the oil mixture and are warm.
  8. Add the lemon zest and fresh thyme and toss to mix well.
  9. Serve immediately or at room temperature.
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10 Minute Lemon Garlic Sautéed Bok Choy

Yield: 4 Servings | Prep Time: 10 Minutes | Source: www.inspiredtaste.net

Ingredients:

  • 1-pound baby bok choy
  • 1 1/2 tablespoons extra-virgin olive oil
  • 3 garlic cloves, minced
  • Pinch crushed red pepper flakes
  • Sea salt
  • Half of a lemon, cut into wedges

Instructions: 

  1. Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. Trim the ends then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. Pat dry.
  2. Add the oil, garlic and red pepper flakes to a wide room-temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.
  3. Toss in the boy choy and spread into one layer. Sprinkle with about 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes.
  4. Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch.
  5. Transfer to a platter then squeeze 2 lemon wedges on top. A teaspoon or so of olive oil is nice, too. Serve with more lemon wedges on the side.
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Roasted Beet, Walnut, and Frisee Salad

Yield: 6 Servings | Prep Time: 2 Hours | Source: www.walnuts.org

For the Salad:

  • 1/2 cup water
  • 1/2 teaspoon salt
  • 3–4 sprigs fresh thyme or 1/2 teaspoon dried thyme
  • 3 medium-sized red beets
  • 3 medium-sized yellow beets, or 3 more red beets
  • 2–3 small heads (6–8 ounces total) frisée, or about 8 cups mixed tiny salad greens, or any greens can be used
  • 1/2 cup chopped toasted California walnuts
  • 2 tablespoons chopped chives
  • Salt and pepper to taste, if desired

For the Vinaigrette:

  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons Dijon mustard
  • 1/3 cup extra-virgin olive oil
  • 2 egg yolks, optional

Instructions: 

  1. To prepare the roasted beets, preheat the oven to 375°F. Combine the water, salt and thyme in a baking pan that will hold the beets comfortably on one layer. Remove all but 1-inch of the stems from the beets. (The beet greens can be cooked separately, if you wish, like spinach.)
  2. Rinse the beets well and place them in the prepared baking pan. Cover tightly with foil and bake for about 1 1/2 hours, until the beets are tender when pierced. Uncover and cool to room temperature. Peel the beets and remove the remaining stems. Cut the beets into thin wedges or slices and place in a bowl. Refrigerate until needed. This step can be done one day ahead of time.
  3. To prepare the vinaigrette, in a small bowl, or in a tightly capped jar, combine the vinegar, salt and pepper, then whisk or shake to dissolve the salt. Add the mustard, olive oil and egg yolks, if using, then whisk or shake until the vinaigrette is smooth. Mix again before using.
  4. To assemble the salad, first remove the root end from each head of frisée, separating the head into leaves. In a bowl, toss the frisée with walnuts and half the vinaigrette, then season with salt and pepper to taste.
  5. In another bowl, toss the beets with the remaining vinaigrette and the chives. Season if desired with salt and pepper.
  6. To serve, divide the dressed frisée and the dressed beets among six plates.