Yield: 6 Servings | Prep Time: 1 Hour 30 Minutes | Source: www.delish.com
c. uncooked rice
tbsp. extra-virgin olive oil, plus more for drizzling
- 1 medium
tbsp. tomato paste
- 3 cloves
lb. ground beef
- 1 (14.5-oz.)
can diced tomatoes
tsp. dried oregano
ground black pepper
- 6 bell
peppers, tops and cores removed
c. shredded Monterey jack
chopped parsley, for garnish
oven to 400°. In a small saucepan, prepare rice according to package
instructions. In a large skillet over medium heat, heat oil. Cook onion until
soft, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant,
about 1 minute more. Add ground beef and cook, breaking up meat with a wooden
spoon, until no longer pink, 6 minutes. Drain fat.
beef mixture to skillet, then stir in cooked rice and diced tomatoes. Season
with oregano, salt, and pepper. Let simmer until liquid has reduced slightly,
about 5 minutes.
peppers cut side-up in a 9″-x-13″ baking dish and drizzle with oil.
Spoon beef mixture into each pepper and top with Monterey jack, then cover
baking dish with foil.
until peppers are tender, about 35 minutes. Uncover and bake until cheese is
bubbly, 10 minutes more.
with parsley before serving.
Yield: 6 Servings | Prep Time: 1 Hour 15 Minutes | Source: www.healthy-delicious.com
- 1 pound beets
- 6 cups arugula
- 2 oranges, segmented
- 1/4 small red onion,
- 1/4 cup olive oil
- 1/4 cup apple cider
- 2 limes, juiced
- 1/4 cup fresh cilantro,
- sea salt and cracked
your oven to 450ºF.
a baking dish with foil. Add the beets (trim off any leafy greens), then cover
tightly with more foil. Roast for 45 minutes to 1 hour, or until the beets can
be easily pierced with a fork.
the beets cool to the touch, then peel and cut into a large dice. Refrigerate
until ready to use.
the arugula over a large serving platter. Top with the beets and oranges.
a measuring cup, combine the onion, oil, vinegar, lime juice, and cilantro.
Season with salt and pepper. Pour the dressing over the salad. Let sit 5
minutes before serving.
Prep Time: 35 Minutes | Source: www.fitmittenkitchen.com
- 2 small carnival squash
- coconut oil (or avocado, olive)
- coconut sugar (or brown)
- cayenne pepper
- ground cinnamon
- all spice
- cashew or almond butter drizzle (optional)
- Preheat oven to 375F and grease a medium baking sheet with oil. Set aside.
- Cut tops and bottom off of squash and slice into rings. Cut out center of each ring to remove seeds. –If your squash is really hard to cut, allow to soften in preheating oven for about 5-10 minutes.
- Place rings on greased baking sheet and drizzle with oil, about 1-2 tablespoons. Lightly sprinkle on cayenne pepper (to taste), ground cinnamon, all spice and coconut sugar (about 1/2 tablespoon or so). Use hands to rub everything in and make sure squash is evenly coated.
- Bake for 20 minutes before checking and gently flipping over. Sprinkle with more seasoning and sugar if you wish, bake for another 10-20 minutes until soft.
- Allow squash to rest/cool on pan before serving. Drizzle with cashew or almond butter if your heart desires. Enjoy!
Yield: 4 Servings | Prep Time: 20 Minutes | Source: www.simplyrecipes.com
- 1/2 cup thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon extra-virgin
- 1-pound mustard greens,
washed and torn into large pieces
- 2 to 3 tablespoons
chicken broth or vegetable broth (vegetarian option)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dark
- In a large sauté pan, sauté
onions in olive oil over medium heat until the onions begin to brown and
caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute
more, until fragrant.
- Add the mustard greens and
broth and cook until the mustard greens are just barely wilted.
- Toss with sesame oil. Season
with salt and pepper.
Yield: 4 Servings | Prep Time: 40 Minutes | Source: www.allrecipes.com
- 2 tablespoons extra-virgin
- 1/2 head green cabbage, cut
into 4 wedges
- 1 pinch garlic powder, or to
- 1 pinch red pepper flakes, or
- salt and ground black pepper
- 2 lemons, halved
- Preheat oven to 450 degrees F (230
- 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.
- 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.
Yield: 2 Servings | Prep Time: 20 Minutes | Source: www.farmhousedelivery.com
- 4 zucchini, washed and sliced
- 1/2 c. sun gold cherry
tomatoes, sliced in half
- 3 cloves garlic, sliced
- olive oil
- salt & pepper
- 1 small bunch basil, torn or
cut into large pieces
- Heat olive oil in large
skillet with high sides or braising pan.
- When it shimmers, add zucchini
and cook quickly until browned. Remove to a bowl and set aside.
- Add a little more olive oil to
pan and add garlic. Sauté briefly, 30 seconds-1 minute, then add cherry
- When tomatoes begin to soften
and release juices, add zucchini back to pan, season with salt and pepper, and
toss to combine.
- Add basil, toss again, and
serve hot or at room temperature.
Yield: 4 Servings | Source: www.kristineskitchenblog.com
medium delicata squash
- ¾ cup
uncooked quinoa, rinsed well
- ½ cup
chopped red onion
clove garlic, minced
teaspoons chili powder
ounce can tomato sauce
- ¼ cup
ounce can black beans, rinsed and drained
- ¼ cup
- 1 cup
grated cheddar cheese
cilantro or cheddar cheese for serving, if desired
- Preheat oven to 375 degrees F. Slice the tough stem end of the delicata squash, then slice each squash in half lengthwise and scoop out the seeds. Place cut-side-up in a baking dish and lightly brush with olive oil on all sides. Sprinkle with salt and pepper. Roast squash for 30-35 minutes, until tender when pierced with a fork. Maintain oven temperature.
1 ¼ cups water to a boil in a small saucepan. Stir in the quinoa, reduce heat,
cover, and simmer until liquid has been absorbed, 12-15 minutes. Remove from
a medium saucepan, heat 2 teaspoons olive oil over medium heat. Add the onion
and cook, stirring occasionally, until soft, about 3 minutes. Stir in the
garlic, chili powder, cumin, ¼ teaspoon salt, tomato sauce, and water, and cook
at a low simmer for 5 minutes. Remove from the heat. Stir in the cooked quinoa,
black beans, cilantro, and cheddar cheese.
Bake the Stuffed Squash:
- Scoop the filling into the squash
halves. Bake in the 375-degree oven for 10 minutes, until filling is heated
through and squash is tender. Serve, topped with additional cheese and cilantro
Servings | Source: www.marthastewart.com
- 1 1/2
pounds Amarosa potatoes, sliced 1/4 inch thick
- 1 red
onion, thinly sliced
- 1 tbsp
plus 2 teaspoons extra-virgin olive oil
and freshly ground pepper
- 1 1/2
teaspoons Dijon mustard
- 1 tbsp
finely grated lemon zest, plus 2 tbsp juice
garlic clove, thinly sliced
kale, trimmed, cut into large pieces
- Preheat oven to 450 degrees. Combine potatoes, onion slices, 1 tablespoon oil, and 3/4 teaspoon salt on a rimmed baking sheet. Season with pepper, and toss. Spread mixture in a single layer (use a second sheet if necessary). Roast, stirring potatoes and scraping bottom of sheet about every 10 minutes, flipping halfway through, until potatoes are brown and crisp, 40 to 45 minutes.
- Combine mustard and lemon zest and juice in a bowl. Heat remaining 2 teaspoons oil in a large straight-sided skillet over medium-high heat. Add garlic, and cook, stirring constantly, until golden brown, about 2 minutes. Add kale, and cook, stirring occasionally, until wilted, about 6 minutes. Add mustard-lemon mixture; toss to coat. Cook until heated through. Sprinkle with 1/4 teaspoon salt, and season with pepper. Toss with potatoes.
Servings | Prep Time: 30 Minutes | Source: www.berrysweetlife.com
- 2 tbsp olive
- 1 brown
- 3 cloves garlic,
- 1 head
cauliflower, chopped into florets
- 4 celery
medium potatoes, peeled and chopped
- 3 cups chicken
or vegetable broth
- 2 cups water
and ground black pepper to taste
- Heat the oil in a large saucepan, fry the onion for about a minute
before adding the garlic and fry until glassy and fragrant. Add the cauliflower
and celery and cook on medium heat, stirring occasionally, for about 3 minutes
- Now add the potatoes, broth and water – the veggies should be very
nearly covered with the liquid. Simmer on a medium high heat for about 15
minutes, or until the vegetables are very tender, stir half-way through cooking
- Blend until silky smooth. Season with salt and pepper to taste,
top with chopped chives, and a drizzle of olive oil and serve.
Yield: 4 Servings | Prep Time: 15 Minutes | Source: www.pinchofyum.com
- 4 tomatoes
cup cooked brown rice
cup fresh sweet corn
- 1 clove
handful of fresh basil ribbons
and pepper to taste
- Husk corn cob. Wash and dry the corn. Slice corn off the cob. Place
corn in a sturdy non-stick or cast-iron skillet over medium high heat with no
oil or butter. Let sit for 3-4 minutes and stir. Repeat until corn gets nice
and brown on the outside. Remove from heat and set aside.
- Cut the tops of the tomatoes off and carefully scoop out the
flesh, reserving the flesh in a separate bowl. Set whole tomatoes aside. Crush
the tomato flesh with the back of a spoon or in a food processor until there
are no large chunks. Don’t totally puree it – just chop/mash it up.
- Combine the mashed tomato mixture, brown rice, basil, corn and
garlic. Season with salt and pepper. Add a small handful of the shredded
cheese, reserving some for topping. Stir it all together until well-mixed.
- Preheat broiler. Stuff the whole tomatoes with the tomato, rice,
and corn mixture until rounded on the top. Top with shredded cheese. Broil for
3-5 minutes or until cheese reaches desired meltiness and tomatoes are heated