Beet and Citrus salad

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 6


  • 1 Lb Beets
  • 6 Cups Arugula
  • 2 Oranges Segmented
  • 1/4 Red onion Minced
  • 1/4 Cup Olive oil
  • 1/4 Cup Apple Cider Vinegar
  • 2 Limes Juiced
  • 1/4 Cup Cilantro Chopped
  • Salt and Pepper


  • Heat your oven to 450ºF
  • Line 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
  • Let the beets cool to the touch, then peel and cut into a large dice. Refrigerate until ready to use
  • Arrange the arugula over a large serving platter. Top with the beets and oranges
  • In 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

Quinoa Enchilada Stuffed Delicata Squash

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 4


  • 2 Delicata squash
  • Olive Oil
  • Salt and Pepper
  • 3/4 Cup Uncooked Quinoa Rinsed well
  • 1/2 Cup Red Onion Chopped
  • 1 Clove Garlic Minced
  • 2 Tsp Chilli Powder
  • 1 Tsp Cumin
  • 8oz. Can Tomato Sauce
  • 1/4 Cup Water
  • 15oz. Can Black beans Rinsed and drained
  • 1/4 Cup Cilantro
  • 1 Cup Cheddar Cheese Grated
  • Additional cilantro or cheese For serving


  • Preheat oven to 375 degrees F. Slice the tough stem end off 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.
  • Bring 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 heat.
  • In 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.
  • 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 if desired.

Kale and Roasted-Potato Salad

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Servings: 6


  • 1 1/2 Lbs Fingerling Potatoes Sliced 1/4 inch thick
  • 1 Red Onion Thinly sliced
  • 1 1/2 Tbsp Olive Oil
  • Salt and Pepper
  • 1 1/2 tsp Dijon mustard
  • 1 Tbsp Lemon Zest Plus 2 Tbsp juice
  • 1 Clove Garlic Thinly sliced
  • 1 Lb 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.

Cauliflower Potato and Celery Soup

Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings: 4


  • 2 Tbsp Olive Oil
  • 1 Brown Onion Chopped
  • 3 Cloves Garlic Chopped
  • 1 Head Cauliflower Chopped into florets
  • 4 Celery Sticks Chopped
  • 4 Potatoes Peeled and Chopped
  • 3 Cups Chicken or Vegetable broth
  • 2 Cups Water
  • Salt and Pepper To taste
  • Chives For garnish


  • 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.

Roasted Corn and Basil Stuffed Tomatoes

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings: 4


  • 4-6 Tomatoes
  • 1/2 Cup Cooked Brown Rice
  • 1/2 Cup Fresh Corn
  • 1 Clove Garlic
  • Basil Ribbons
  • Salt and Pepper To Taste
  • Grated Cheese Your favorite kind will work


  • Start by taking the husk off of your fresh corn. Using a knife, slice the kernels off of the cob. Wash and dry your kernels of corn.
  • 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 melt level and tomatoes are heated through. A cupcake tin works great for holding your tomatoes as they broil!

Roasted Anaheim Pepper Salsa

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 4


  • 4-6 Roma Tomatoes Diced
  • 1 Onion Diced
  • 3 Anaheim peppers
  • 1 Tbsp Olive oil
  • 1-2 Limes Juiced
  • 1/2 Cup Cilantro leaves Chopped
  • Salt and Pepper To taste


  • Start the grill and make sure it gets up to temperature. If using an oven, preheat it to 425 degrees.
  • Place tomatoes, onion, peppers, and garlic on grill. (Using a grill wok for the smaller vegetables can be handy). A baking sheet will work for the oven just fine. Gently drizzle olive oil on the vegetables.
  • Roast on the grill until vegetables become tender and begin to show a nice color. (About 15 minutes).
    For the oven, roast veggies on baking sheet for 25-30 minutes.
  • Let roasted vegetables cool about 5 minutes. Then dice them up to your desired size. A food processor can also be used to achieve a less chunky consistency.
  • Combine all of the diced vegetables in a large bowl, add in lime juice and cilantro until desired consistency. Mix well.
  • Season with salt and pepper to taste. Allow salsa to chill for at least an hour before serving.

Stuffed Portobello Mushrooms With Crispy Goat Cheese

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 4


For the Mushrooms:

  • 8 Large Portobello Mushrooms
  • Olive Oil
  • Salt and Pepper

For the Sauteed Spinach:

  • 1 Tbsp Olive Oil
  • 1 Shallot Finely sliced
  • 6 Oz Baby Spinach
  • Salt and Pepper

For the Crispy Breadcrumb Topping:

  • 2 Tbsp Unsalted Butter
  • 1 Shallot Finely Chopped
  • 1/2 Cup Panko Breadcrumbs
  • 1 Garlic Clove Finely minced
  • Salt and Pepper

For Assembly

  • 1 1/2 Cups Marinara Sauce
  • 4 Oz Soft Goat Cheese Cold


  • Roast the Portobello Mushrooms: Preheat the oven to 450 degrees Fahrenheit with a rack in the center position. Lightly spray or brush a standard sheet pan with olive oil. Distribute the portobello mushrooms, stem side up, on the baking sheet and brush or spray lightly with olive oil. Season with salt and pepper. Roast for 15 to 25 minutes (*this time will vary depending on the size of your mushrooms, check after 10 minutes or so to be sure), or until tender. If any moisture collects in the mushroom caps, carefully drain and discard. Set aside on a large plate as you prepare the filling and crispy panko breadcrumb topping.
  • Prepare the Sautéed Spinach: Heat the oil in a large sauté pan over medium-low heat. Add the sliced shallots and sauté for 3 to 4 minutes, stirring frequently, or until soft and translucent. Add the baby spinach, increase the heat to medium-high. Sauté until just wilted, stirring continuously. Season with salt and pepper and set aside.
  • Prepare the Crispy Breadcrumb Topping: Melt the butter in a small sauté pan over medium heat. Once the butter is just beginning to sizzle, add the chopped shallots and a pinch of salt and cook for 1 to 2 minutes, stirring continuously. Add the panko breadcrumbs and minced garlic, and toast for three to four minutes, stirring constantly to prevent the breadcrumbs from burning, or until the breadcrumbs are very light golden in color. Transfer to a shallow bow and season to taste with salt and pepper.
  • Assembly: Reduce the oven temperature to 425 degrees Fahrenheit. Line the same sheet pan with parchment paper (*note: if you have a baking rack that can be set within a baking sheet, I prefer to place the mushrooms on this, as it helps prevent the mushrooms from sitting in any juice that releases during cooking).
  • Distribute the roasted mushrooms, stem side up, on the sheet pan, in the center of the sheet pan so that they are just touching each other. Fill each mushroom with a large spoonful of marinara sauce. Distribute the sautéed spinach evenly among the mushrooms, spooning it on top of the sauce.
  • Slice the goat cheese into 1/2″ thick slices (roughly half an ounce). It may crumble a bit, but do your best to keep it in a roughly round slice. Carefully press the goat cheese slices, on both sides, in the panko breadcrumb topping and place on top of each mushroom. Sprinkle the mushrooms with the remaining breadcrumb mixture.
  • Bake at 425 degrees for 10 to 15 minutes, or until heated through and the breadcrumbs are golden brown and goat cheese is just beginning to soften. Be careful to ensure that the breadcrumbs do not brown. Serve immediately.

Zuppa Toscana Creamy Potato & Kale Soup with Italian Sausage

Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings: 6


  • 1 Tbsp Olive Oil
  • 1 Lb Italian Sausage
  • 1/4 tsp Red pepper flakes
  • 3 Cloves Garlic
  • 1 Onion Diced
  • 4 Cups Chicken Broth
  • 3 Russet potatoes Thinly sliced
  • 2 Cups Kale Finely chopped
  • 1 Cup Heavy cream
  • Salt and pepper To taste


  • In a large pot over medium heat, add the olive oil.
  • Brown the sausage until no longer pink.
  • 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.
  • Add the chicken broth, potatoes, and kale.
  • Bring the broth to a simmer, reduce the heat to medium-low, and cook until the potatoes are tender, about 10 minutes.
  • Remove the soup from the heat, stir in the cream, and season with salt and pepper to taste.
  • Ladle into soup bowls and serve.

Quinoa Stuffed Delicata Squash

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 4


For Roasted Delicata

  • 2 Delicata squash Halved and seeded
  • 1 Tbsp Olive oil
  • 1 tsp Salt and pepper

For Quinoa Stuffing

  • 2 Cups Cooked Quinoa
  • 1/2 Onion Peeled and chopped
  • 1/2 Cup Red pepper Finely diced
  • 3 Tbsp Lemon Juice
  • 1 tsp Salt
  • 1 Tbsp Olive oil
  • 1/4 Cup Parsley Finely chopped
  • 2 Cloves Garlic Peeled and chopped


Quinoa Stuffing

  • In large bowl, mix together all of your prepped ingredients. Set aside and chill if not using right away.

Roasted Delicata

  • Preheat oven to 400 degrees Fahrenheit.
  • Lightly cover squash with oil, sprinkle salt and pepper on to the flesh.
  • Place halved, oiled, and seasoned squash on baking sheet.
  • Stuff squash with the quinoa mixture
  • Bake at 400 degrees Fahrenheit for about 40 minutes. Once they’re tender and golden brown around the edges, they’re done.

Kohlrabi Carrot Fritters with Avocado cream sauce

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4


For the Fritters

  • 2 Kohlrabi
  • 1 Carrot
  • 1 Egg
  • 1/4 tsp Salt
  • 1/4 tsp Cayenne pepper q
  • 1/2 Cup Vegetable oil Enough for 1/4 inch depth in large skillet

For the Avocado cream

  • 1/2 Avocado
  • 1/4 Cup Plain Yogurt
  • 1/2 Lemon
  • Green Onions For garnish


  • Cut the leaves off the kohlrabi and peel the bulb. Peel 1 carrot. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with the egg, salt, and cayenne. Mix to combine.
  • Place the oil in a large skillet (enough for 1/4-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.
  • For the dipping sauce: Remove avocado pit and scoop out the flesh with a spoon. In a small bowl, mix the avocado, plain yogurt, lemon juice, and salt to make the avocado cream (or blend the ingredients together in a food processor).
  • To serve, slice the green onion. Serve fritters with avocado cream and green onions. Note: These fritters are best eaten warm the day of making; they don’t save well. Like anything made with avocado, the avocado cream sauce will become brown after exposure to air. Make sure to cover the surface with plastic wrap when storing.

Potato, Leek, and Celery Root Soup

Prep Time40 mins
Cook Time30 mins
Total Time1 hr 10 mins
Servings: 6


  • 2 Tbsp Olive oil
  • 1 Sweet onion Peeled and chopped
  • 3 Leeks Chopped
  • 1 Clove Garlic Finely chopped
  • 3 Med Potatoes Peeled and chopped
  • 1 Knob Celery Root Peeled and chopped
  • 1 Bay leaf
  • 2 Quarts Vegetable stock or water
  • 1 Tbsp Thyme, Marjoram, or Basil
  • Salt and pepper
  • Chopped parsley for garnish


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