Yield: 4 Servings | Prep Time: 45 Minutes | Source: www.foodnetwork.com
- 1 head kale,
- 2 tablespoons olive oil
- Sea salt, for sprinkling
the oven to 275 degrees F.
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.
Yield: 4 Servings | Prep Time: 40 Minutes | Source: www.allrecipes.com
- 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
oven to 450 degrees F (230 degrees C).
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
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
Yield: 6 Servings | Prep Time: 30 Minutes | Source: www.food52.com
- 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
the butter in a large pot or Dutch oven. Sauté the celery, potato, and onion
until slightly softened, 4 to 5 minutes.
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.
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.
Yield: 4 Servings | Prep Time: 45 Minutes | Source: www.eatingwell.com
- 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
rack in lower third of oven; preheat to 450 degrees F. Place a large rimmed
baking sheet in the oven to preheat.
mustard, thyme, 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a
small bowl; spread the mixture evenly on chicken.
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.
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
Yield: 4 Servings | Prep Time: 30 Minutes | Source: www.food.com
- 3 medium zucchini,
halved lengthwise and sliced ¼ inch thick
- 1 ½ cups sliced
- 1 yellow onion, sliced
and separated into rings
- 2-3 teaspoons extra
virgin olive oil
- ¼ teaspoon salt
- ½ teaspoon dried Italian
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.
the vegetables and cook for another 5 to 10 minutes, until they are tender and
- 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
- 1/2 tsp ground black
- Preheat oven to 425F.
- In a large bowl, combine the
potatoes and onions.
- Toss the potatoes and onions with
olive oil to coat.
- Sprinkle salt and pepper.
- Transfer the coated potatoes and
onions to a baking sheet.
- Bake in the preheated oven for
25-30 minutes, until the potatoes are tender. Toss once while cooking, at
the half-way mark.
- After the potatoes are tender, toss
in the string beans to the pan.
- Bake for another 10-15 minutes,
until the beans are tender.
- Remove from the oven and add more
salt and/or pepper if you want.
Servings | Prep Time: 35
Minutes | Source: www.italianfoodforever.com
- 1 Pound Green Beans
- 1 Sweet Red Pepper
- 1 Sweet Yellow Pepper
- 3 Garlic Cloves, Peeled &
- 3 Tablespoons Extra Virgin Olive
- Hot Red Pepper Flakes
- Cracked Black Pepper
- 1 Teaspoon Fresh Thyme
- Sea Salt
- Zest From 1 Lemon
the beans on each end, and then core the peppers, removing the seeds and
membranes, and slice thinly.
the beans and pepper strips in salted boiling water until tender crisp.
and drop the vegetables in a bowl of ice water and let sit for 10 minutes.
beans and dry well.
a wide bottomed pan, heat the olive oil and season with salt, pepper, and red
the garlic and cook just until sizzling, then add the beans and peppers.
for a minute or two unto the beans are flavored with the oil mixture and are
the lemon zest and fresh thyme and toss to mix well.
immediately or at room temperature.
Servings | Prep Time: 10
Minutes | Source: www.inspiredtaste.net
- 1-pound baby bok choy
- 1 1/2 tablespoons extra-virgin
- 3 garlic cloves, minced
- Pinch crushed red pepper flakes
- Sea salt
- Half of a lemon, cut into wedges
- 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.
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.
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.
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.
- 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.
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
- 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
- Salt and pepper
to taste, if desired
For the Vinaigrette:
- 2 tablespoons
- 1/2 teaspoon salt
- 1/4 teaspoon
- 2 teaspoons Dijon
- 1/3 cup
extra-virgin olive oil
- 2 egg yolks,
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.)
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.
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.
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.
another bowl, toss the beets with the remaining vinaigrette and the chives.
Season if desired with salt and pepper.
serve, divide the dressed frisée and the dressed beets among six plates.