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Escarole and Beans

Yield: 4 Servings | Prep Time: 40 Minutes | Source:


  • 3 tablespoons olive oil, divided
  • 2 large heads escarole
  • salt and pepper to taste
  • 1/4 teaspoon crushed red pepper flakes
  • 1 clove garlic, minced
  • 2 (16 ounce) cans cannellini beans, undrained
  • 3 sprigs fresh parsley, chopped


  1. 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 until tender.
  2. 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.
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Rapini With Garlic and Red Pepper

Yield: 2 Servings | Prep Time: 7 Minutes | Source:


  • 1 bunch rapini
  • 2 Tbs. olive oil
  • 2 to 4 garlic cloves, thinly sliced
  • 1/8 to 1/4 tsp. crushed red pepper flakes
  • 1 pepper, diced (red, orange, or yellow)
  • Minced Cashews
  • Salt and freshly ground black pepper, to taste


  1. Have a large bowl of ice water ready. Bring a large pot of water to a boil over high heat. Salt the water generously. Add the rapini and cook for 2 minutes. Using tongs, transfer the rapini to the ice water and let cool, then drain well in a colander.
  2. In a large nonstick sauteuse or sauté pan over medium-high heat, warm the olive oil. Add the garlic and diced peppers and sauté until golden brown, 45 to 60 seconds. Add the red pepper flakes, cashews and cook until fragrant, about 20 seconds. Add the rapini and cook until heated through, 1 to 2 minutes. Season with salt and black pepper and serve immediately.
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Arugula And Mango Salad

Yield: 2-3 Servings | Source:


  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or agave syrup
  • 1 tablespoon extra-virgin olive oil
  • Salt and pepper, to taste
  • 1 bunch arugula
  • 1 mango, cut into cubes
  • ¼ cup sliced almonds


  1. To make the dressing, stir together apple cider vinegar, Dijon mustard, honey or agave, and extra virgin olive oil. Add salt and pepper to taste. Set aside.
  2. In a large bowl, place the arugula and mango. Drizzle in some of the dressing and toss to combine. Add more dressing if it’s too dry but try not to overdress the salad. You can always serve more dressing on the side.
  3. Top with sliced almonds and serve. Enjoy!
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Roasted Brussels Sprouts and Pummelo Salad

Yield: 4 Servings | Source:


For the Salad

  • 1/2 cup sugar
  • 1 cinnamon stick
  • 5 star anise (optional)
  • 1 Tbsp lemon juice
  • 1 large pummelo
  • 1 lb Brussels sprouts
  • 2 shallots
  • 3 Tbsp olive oil
  • large handful cilantro leaves
  • salt and fresh cracked black pepper

  • For the Dressing
  • 2 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 2 Tbsp reserved pomelo marinade
  • 1/4 tsp salt


  1. set oven to 425F
  2. Put the sugar, 7 tablespoons of water, the cinnamon stick and star anise in a small saucepan. Stir to dissolve the sugar, and then bring to a simmer. Cook gently for 1 minute, then take off the heat and add the lemon juice.
  3. Cut the thick skin off the pomelo, being sure to get off all the white part, and segment the fruit with a small serrated knife. Cut the fruit into bite sized pieces and put in a bowl.
  4. Pour the cooled syrup over the grapefruit and let sit for about an hour. After that, remove the cinnamon and anise, and strain the pomelo, reserving the liquid.
  5. Rinse and trim the stem ends off the Brussels sprouts. Peel and chop the shallots into bite sized pieces. Lay the sprouts and the shallots out on a baking sheet. Toss with 3 tablespoons of the oil, 1/2 teaspoon of salt, and black pepper to taste. Roast for about 20 minutes, and then set aside to cool.
  6. Make the dressing by whisking together all the ingredients. Put the sprouts and shallots, along with the pomelo and cilantro, in a large salad bowl.
  7. Serve right away.
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Creamy Artichoke Chicken

Yield: 4 Servings | Time: 23 minutes | Source:


For the topping

  • 1 can artichoke hearts, rinsed, drained, chopped
  • 3 TBS mayonnaise
  • Zest from 1 lemon
  • Juice of ½ a lemon
  • ½ cup Parmesan cheese, grated
  • 3 cloves garlic, minced
  • ½ tsp crushed red pepper
  • 1 sprig fresh rosemary, minced
  • Salt and pepper, to taste

For the chicken

  • 4 chicken breasts
  • 1½ cups flour
  • Salt and pepper
, to taste
  • 2 sprigs rosemary, minced


  1. Mix all the topping ingredients together, set aside.
  2. Take the chicken and butterfly each one, also making crisscross marks with a knife on the bottom of the breast to make it more tender.
  3. Mix flour, salt, pepper and rosemary in a gallon size zip lock bag.  Add chicken and toss to coat.
  4. Heat skillet over medium heat with 2 TBS olive oil.
  5. Cook chicken for about 5 min on each side until golden brown and no longer pink inside.
  6. When chicken is done place on a baking sheet.  Place a heap of the topping on top of each chicken breast, covering most of the breast.
  7. Broil chicken until the topping starts to bubble and turns golden.  This should take between 3-5 min.
Artichokes Powerhouse
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Roasted Stuffed Butternut Squash

Yield: 8 Servings | Time: 1 hour 15 minutes | Source:



Veggies and Quinoa

  • 3/4 cups rawquinoa
  • 1Tbsp avocado or coconut oil
  • 3cups shiitake mushrooms,sliced
  • 2Tbsp coconut aminos or tamari
  • 2cloves garlic, minced
  • 2cups chopped kale
  • 1/2cup chopped walnuts (or other nut)



  • 1large butternut squash, halved lengthwise
  • 1Tbsp avocado or melted coconut oil
  • 2Tbsp coconut sugar
  • 1/4tsp ground cinnamon
  • Pinch of sea salt

For Serving

  • 1 cup balsamic vinegar (reduced down on stovetop)
  • 2 medium cipollini onions or shallots, sautéed



  1. Preheat oven to 400 degrees and set out a baking sheet with parchment paper or grease a 9×13-inch baking dish.
  2. Prepare quinoa by adding quinoa and water to medium saucepan and bringing to a boil over high heat. Once boiling, reduce heat to a low simmer, cover, and cook for 18-20 minutes, or until fluffy and the water is absorbed. Remove lid and let cool completely (uncovered) on the stovetop.
  3. Halve the squash lengthwise (tip and stem). Scoop out seeds, then brush with oil and sprinkle with coconut sugar, cinnamon, and salt. Place cut-side downon a lined baking sheet or baking pan.
  4. Bake squash for 15 minutes, then flip the squash over to cut-side up. Bake for another 30-45 minutes or until a knife easily pierces the squash.
  5. In the meantime, prepare your balsamic reduction by adding balsamic vinegar to a small saucepan and bringing to a low boil over medium high heat. Once bubbling, reduce heat to a healthy simmer and cook for about 12-15 minutes. Set aside to cool. It will thicken as it cools.
  6. Once your quinoa is cooked and cooled, heat a large rimmed metal or cast iron skillet over medium heat. Add oil or water and quinoa. Sauté for 5-8 minutes, stirring occasionally, until slightly crispy and browned. Season with half the coconut aminos for flavor. Then remove from skillet and set aside.
  7. To the still hot skillet add the mushrooms and the other half of the coconut aminos. Sauté for 2-3 minutes, or until browned and reduced in size. Then add garlic and kale and walnuts (optional) and sauté for another 1-2 minutes. Add quinoa back to the pan and toss to coat (see photo). Set aside.
  8. Once your squash is roasted, place cut-side up on the baking sheet or dish and fill to the brim with quinoa filling. Then place back in the oven to roast another 5 minutes.
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Zuppa Toscana Creamy Potato & Kale Soup with Italian Sausage

Yield: 6 Servings | Source:


  • 1 tablespoon olive oil
  • 1 Lb Italian sausage (or veggies, canned beans, etc.)
  • ¼ teaspoon red pepper flakes (or to taste)
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 4 cups chicken broth
  • 3 small russet potatoes, thinly sliced
  • 2 cups kale, finely chopped
  • 1 cup heavy cream
  • salt and pepper to taste


  1. In a large pot over medium heat, add the olive oil.
  2. Brown the sausage until no longer pink.
  3. Add the red pepper flakes, garlic, and onion and cook, stirring often, until the onions a translucent and the garlic is fragrant, about 4 minutes.
  4. Add the chicken broth, potatoes, and kale.
  5. Bring the broth to a simmer, reduce the heat to medium-low, and cook until the potatoes are tender, about 10 minutes.
  6. Remove the soup from the heat, stir in the cream, and season with salt and pepper to taste.
  7. Ladle into soup bowls and serve.
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Potato, Leek and Celery Root Soup

Yield: 6 Servings | Prep Time: 40min | Source:


  • 2 tablespoons olive oil
  • 1 sweet onion (peeled and chopped)
  • 3 leeks, white and green parts (chopped)
  • 1 clove garlic (peeled and chopped fine)
  • 3 med. potatoes (peeled and chopped)
  • 1 knob of celery root (peeled and chopped)
  • 1 bay leaf
  • 2 quarts vegetable stock or water
  • 1 tbsp minced fresh thyme, marjoram, or basil
  • Sea salt and freshly ground pepper
  • Fresh chopped parsley, dill, or chervil for garnish


  1. In large 4 or 5-quart pot, heat the olive oil over medium heat.
  2. Add onion, leek and garlic, and sauté until the onion is translucent, about 5 minutes.
  3. Add the chopped potatoes, celery root and bay leaf.
  4. Stir the vegetables, and then add the stock.
  5. Bring the soup to a boil, cover the pan, reduce heat to low and simmer 20 minutes, or until vegetables are fork tender.
  6. Add the thyme, sea salt and pepper to taste.
  7. Cook an additional 5 minutes.
  8. Remove bay leaf, and puree soup with a vertical blender.
  9. Ladle the soup into bowls and garnish with fresh herbs.
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Parsnip and Shiitake Lettuce Cups

Yield: 8 Servings | Source:


  • 3 tbsp olive oil
  • 1 large shallot minced (about 2 ounces)
  • 1 clove garlic, minced
  • 8 oz. parsnips, peeled and cut into very small dice
  • 4 oz. shiitake mushrooms, w/o stems, thinly sliced
  • ¼ cup water
  • 1 tbsp soy sauce
  • 1 tsp Tabasco®
  • 8 large lettuce leaves (iceberg)


  1. Preheat a large skillet over medium high heat.
  2. When hot add oil, shallot, and garlic. Stir gently for 90 seconds and add the parsnips and shiitakes.
  3. Cook over medium high heat, stirring every couple of minutes, until parsnips and mushrooms are tender and browned.
  4. Increase heat to high and add ¼ cup of water, soy sauce and Tabasco. Stir constantly until all excess liquid has all evaporated.
  5. Remove from heat and transfer to a serving bowl.
  6. Divide among lettuce leaves and fold or roll to make wraps.
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Roasted Red Cabbage Soup

Yield: 4-6 Servings | Prep Time: 1hr 5min | Source:


  • 5 cups large-chopped red cabbage (1/2 large head)
  • 2 cups large-chopped tomatoes
  • 1 1/2 cups chopped red onion
  • 1 cup chopped red bell pepper seeds removed
  • 1 cup chopped green bell pepper seeds removed
  • 1 rounded cup chopped pink or yellow apple
  • 1 cup peeled, chopped winter squash
  • 2 cloves peeled garlic
  • 1 tablespoon high-temp cooking oil
  • Salt & pepper
  • 4 cups vegetable broth
  • 1 teaspoon ground paprika
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon lemon juice
  • Fresh dill sprigs optional garnish
  • Sour cream or plain yogurt (optional)
  • 1/4 cup dry squash seeds
  • 1/4 teaspoon garlic lemon salt


  1. For the soup, preheat oven to 400F, and line a large baking sheet with parchment paper or a silicone mat. Place cabbage, tomatoes, red onion, bell peppers, apple, squash, and garlic onto baking sheet, drizzle with oil and toss to evenly coat.
  2. Roast for 30 minutes, stirring veggies around halfway through. Once tender, with lightly-browned edges, transfer baking sheet contents to a large soup pot. Add 4 cups of vegetable broth to pot and bring to a boil over medium-high heat. Once boiling, adjust heat to medium-low, cover with lid and simmer for 15 minutes.
  3. Next, in a blender or food processor, carefully puree roughly 1/2 of the fruits/veggies. You can also use an immersion blender, though it may take longer, and not be as smooth.
  4. Return pureed mixture to the pot, and stir in paprika, marjoram, and lemon juice. Simmer for 5 minutes, while prepping squash seeds. After 5 minutes, season with salt and pepper, to taste.
  5. For the toasted squash seeds, warm oil in a small pan over medium heat. Once hot, add squash seeds to pan and toast them until golden brown, stirring occasionally, for 3-5 minutes. In the last minute, add garlic lemon salt, and stir to coat seeds evenly.
  6. Once ready to serve soup, garnish each bowl with a dollop of sour cream or plain yogurt, fresh dill, and 1 tbsp. toasted squash seeds.