BRUSCHETTA ON TOASTED BAGUETTE Servings: 5 Time: 15 minutes 1 baguette loaf, split in half lengthwise, cut crosswise into 1 1/2-inch slices 2 large ripe beefsteak tomatoes 2 Tbsp. balsamic vinegar 3 Tbsp. extra-virgin olive oil 1/4 cup grated parmesan cheese 2 medium garlic cloves, split in half 1/3 cup fresh basil, chopped 1 tsp. salt 1 tsp. black pepper 1. Dice the tomatoes, and chop the basil. 2. Using a medium mixing bowl, add the tomatoes, garlic, basil, vinegar, olive oil, cheese, salt and pepper. 3. Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors marinate. 4. Slice the bread into individual pieces and turn oven onto broil setting, place sliced bread on top rack and toast until lightly toasted. 5. Rub each piece of toast with split garlic cloves and drizzle with olive oil. 6. Spoon the mixture on top. Serve.
CHICKEN MEATBALLS Servings: 8 Time: 40 minutes 2 lb ground chicken 1/3 cup yellow onion, diced 2 eggs 1/2 cup white whole wheat flour (any kind of flour) 1/3 cup rolled oatmeal 2 Tbsp. sriracha 1/2 tsp. sea salt 1/2 tsp. ground black pepper 4 tsp. minced garlic 1. First, preheat oven to 400⁰F and spray a baking sheet with coconut oil cooking spray. Set aside. 2. Next, prep meatball mixture by placing all ingredients into a large bowl and mix until combined. Using a Tbsp. or cookie scoop (note: these are bite sized, not giant!), scoop out mixture and mold into a ball with your hands. (It works best if your hands are slightly wet with water). Place on cookie sheet. 3. Bake meatballs at 400⁰F for 25-28 minutes or until the top begins to turn golden brown. 4. Once the meatballs have slightly cooled, toss in sauce. Serve hot.
GARLIC PARMESAN CAULIFLOWER Serves: 6 Time: 45 minutes Ingredients 3 Tbsp. fresh minced garlic 3 Tbsp. olive oil 1 head cauliflower, separated in florets 1/3 cup grated parmesan cheese Salt and black pepper Chopped fresh parsley Directions 1. Preheat oven to 450⁰F. 2. Grease large casserole dish. 3. Place olive oil and garlic in large resalable bag. 4. Add cauliflower and shake to mix. 5. Pour into prepared casserole dish. 6. Bake for 20 to 25 minutes, stirring halfway through. 7. Top with Parmesan and parsley and broil for 3 to 5 minutes until golden brown.
GARLIC SHRIMP WITH GUACAMOLE Servings: 2 as a main course or 3 to 5 as an appetizer Time: 30 minutes 12 cloves garlic, peeled 1 lb large shrimp, peeled, shells reserved 1/2 cup extra-virgin olive oil Kosher salt 1/4 tsp. baking soda Pinch red pepper flakes, or a 1-inch piece dried guajillo chili 1 1/2 tsp. sherry vinegar 2 Tbsp. chopped fresh parsley leaves 1 avocado, mashed 1 red onion, diced 1 lime, juiced 1 bunch cilantro, chopped 1 tomato, chopped 1 bag of tortilla cups 1/4 cup sour cream 1. Finely mince 4 garlic cloves and place in large bowl. Smash 4 cloves under the flat side of a knife and place in a large skillet. Thinly slice remaining four garlic cloves and set aside. 2. Add shrimp, 3 Tbsp. olive oil, 3/4 tsp. kosher salt, and baking soda to bowl with minced garlic. Toss to combine thoroughly and set aside at room temperature. 3. Add shrimp shells, smashed garlic, remaining olive oil, and pepper flakes to skillet. Cook over medium-low to low heat, stirring and tossing occasionally, until shells are deep ruby red, garlic is pale golden brown, and oil is aromatic, about 10 minutes. Oil should be gently bubbling the whole time. When ready, strain through a fine mesh strainer into a small bowl, tossing and pressing the shrimp shells to extract as much oil as possible. Discard shells and garlic. 4. Return oil to skillet and cook over medium-high heat until simmering. Add sliced garlic and cook, stirring constantly, until pale golden brown, about 1 minute. Add shrimp and cook until barely cooked through, about 2 minutes. Add sherry vinegar and parsley and toss to combine. Season to taste with salt. 5. Prepare guacamole by combining avocado, onion, tomato, cilantro and lime juice. 6. Place guacamole on tortilla cup and top with one shrimp and sour cream NOTES: Gluten-free, Contains shellfish
GOAT CHEESE MARINATED IN OLIVE OIL Servings: 8 Time: 10 minutes 8-12 Oz. cheese (soft goat or sheep s milk) 1 tsp. thyme (dry, or 2 sprigs fresh) 1 tsp. Rosemary (dry, or 2 sprigs fresh) 3-4 cloves garlic, minced 1/2 tsp. black pepper 8-12 Oz. extra virgin olive oil 1. Place the garlic, thyme, rosemary, and pepper, into a large mouth glass jar that is clean and dry. Pour half of the olive oil into the jar 2. Cut the cheese into 1-inch cubes and place them into jar. Pour the rest of the olive oil into the jar to cover the cheese. 3. Allow to marinate for at least 24 hours.
HERBED GOAT CHEESE STUFFED MUSHROOMS Serves: 28 30 Time: 25 minutes Ingredients 12 Oz. cremini or button mushrooms 4 Oz. goat cheese 2-3 Oz. whipped cream cheese 1/2 Tbsp. fresh parsley 1 Tbsp. fresh scallions or chives, chopped 1/4 cup flax meal (optional) olive oil, for drizzling (optional) balsamic glaze, for drizzling (could not get, will make do without!) Garnish with extra parsley or arugula 1. Pre-heat oven to 350⁰F. 2. Clean mushrooms with a damp paper towel and remove stems. 3. If using flax meal, lightly toast it by bringing a skillet to medium high heat with a drizzle of oil. Add panko and toast until golden, stirring frequently for about 1-2 minutes. Transfer to a small bowl and set aside. 4. Combine goat cheese, whipped cream cheese, green onion, parsley, and mix well. A drizzle of honey would also be delicious here! 5. Spoon a dollop into each mushroom. You can also add the filling to a piping bag or plastic bag with the edge cut off and pipe the filling into the mushrooms (this method is super speedy if you're making a bunch!) 6. Arrange on a baking sheet lined with foil and bake at 350⁰F for approx. 15-20 minutes, or until filling is warm and mushrooms are tender. 7. Top with panko (optional) and garnish the tray with some extra parsley for a burst of color. Drizzle with balsamic glaze and you're good to go! 8. Dig in and devour while they're hot!
MARINATED CARROTS Servings: 6 Time: 30 minutes prep, 15 minutes marinate 1 1/4 lb fresh carrots 5 Tbsp. olive oil (or vegetable oil) 3 or 4 cloves, partially crushed 2 Tbsp. lemon juice 2 Tbsp. fresh parsley, chopped 1 tsp. harissa 3/4 tsp. cumin 3/4 tsp. paprika 1/2 tsp. salt 1. Peel and slice the carrots as thick or as thin as you like. 2. Place the carrots in a pot, cover with cold water and bring to a boil. Cook the carrots until they are tender but still firm enough to hold their shape. Drain, and immediately cover the carrots with cold water to stop further cooking. Drain again. 3. In a medium pot or skillet, gently sauté the garlic cloves in the olive oil for two or three minutes over low heat. Discard the garlic and add the harissa, lemon juice, parsley and spices. Stir to mix 4. Add the carrots to the marinade and stir gently to mix. Sauté over low heat for another two minutes, and remove from the heat. 5. Serve the spicy marinated carrots either warm or chilled
PATATAS BRAVAS Servings: 8 Time: 45 minutes 5 large garlic cloves, peeled 1/4 cup olive oil 1/4 cup fresh Italian parsley, chopped 2 Tbsp. fresh thyme, chopped 2 Tbsp. fresh rosemary, chopped 3 lb mini potatoes Kosher salt to taste 1. Preheat oven to 375⁰F. 2. Squeeze garlic into a large bowl, using a garlic press. 3. Whisk in oil and herbs. 4. Add potatoes and toss to coat. 5. Spread potatoes in a single layer on a large, rimmed baking sheet. 6. Sprinkle generously with coarse salt and freshly ground black pepper. 7. Roast until tender and brown, stirring occasionally for about 30 minutes. 8. Serve hot and enjoy!
PINEAPPLE CUCUMBER AVOCADO SALSA Serves: 3 Time: 30 minutes Ingredients 1 cucumber, peeled, seeded, and diced (about 1 1/3 cups) 1/2 small pineapple, peeled, cored, and diced (1 1/4 cups), plus more for juicing 2 green onions, thinly sliced (1/4 cup) 3 4 tsp. chopped Fresno chile or red jalapeño chile 1 8 Oz. avocado, peeled, seeded, and diced Directions 1. Stir together cucumber, pineapple, green onions, and chile in medium bowl. 2. Squeeze enough additional pineapple dice through garlic press and into small bowl to extract 1/4 cup juice. 3. Stir pineapple juice into salsa, and fold in avocado. Season with salt and pepper, if desired, and let stand 5 minutes before serving.
ROASTED BEET HUMMUS APPETIZER PLATTER Serves: 4 Time: 50 minutes Hummus 1-2 cloves garlic, peeled 1 can garbanzo beans (15 Oz.) juice of half a lemon sea salt, to taste 1/3 cup extra virgin olive oil Platter Assorted veggies of your choice, such as carrots, radishes, peeled and sliced cucumbers, cherry tomatoes, broccoli, cauliflower and jicama 1. Place garlic in food processor and mince. 2. Add garbanzo beans, beet, sea salt and lemon juice, process while slowly pouring in olive oil. 3. Check consistency, if needed add a little more oil. 4. When consistency is to your liking, taste and see what you think. If needed add more salt. 5. Place hummus in a bowl and surround with veggies.
STRIP STEAKS WITH CHIMICHURRI SAUCE Servings: 4 Time: 1 hour 1/2 cup vegetable oil 1/2 cup extra-virgin olive oil 2 Tbsp. white wine vinegar 1/2 cup fresh parsley, chopped 1/2 cup fresh cilantro, chopped 4 piquillo or roasted red bell peppers (from a jar), chopped 4 garlic cloves, minced 2 Tbsp. minced onion 1 Tbsp. fresh lime juice 2 tsp. crushed red pepper Salt and freshly ground black pepper 2 lb worth of strip steaks, cut 3/4 inch thick 2 Tbsp. unsalted butter, melted 1. Light a grill. In a medium bowl, whisk the oils with the vinegar. Stir in the parsley, cilantro, piquillo peppers, garlic, onion, lime juice and crushed red pepper. Season the chimichurri with salt and pepper and let stand for at least 20 minutes. 2. Brush the steaks on both sides with the butter and season them with salt and pepper. Grill the steaks over moderately high heat, turning once, until nicely charred and medium-rare, about 8 minutes. Transfer to a platter and let rest for 10 minutes. 3. Cut the steaks into 1-inch-thick slices and arrange them on the platter. Spoon some of the chimichurri sauce over the steak and serve, passing more salt and pepper along with the remaining chimichurri sauce on the side.
STUFFED JALAPENOS Servings: 6 Time: 30 minutes 4 ounces cream cheese, room temperature 1/2 cup grated sharp cheddar 6 large jalapenos, halved and seeded Coarse salt and ground black pepper 1. Preheat oven to 450⁰F. In a small bowl, mix together cream cheese and cheddar. Season with salt and pepper. 2. With a small spoon, fill each jalapeno half with about 1 Tbsp. cheese mixture. Place peppers on a parchment-lined baking sheet and bake until cheese is browned and bubbling, about 10 minutes, rotating sheet halfway through.
VEGGIE ROLL-UPS Servings: 20 Time: 30 minutes Ingredients 1 Tbsp. rice vinegar (optional) 3-4 zucchinis (each yield 6-8 slices) 2 carrots, sliced into matchsticks 1 cucumber, seeds removed and sliced into matchsticks 4 medium radishes, sliced 1 avocado, peeled and sliced 1 small bunch cilantro 1 cup almond butter 1/2 cup maple syrup 1 tsp. sesame oil 1. Drain cashews and put into food processor with rice vinegar. 2. Process, scraping sides with spatula if necessary, until cashews are a soft paste but still have some texture. (Depending on how long cashews were soaked you might need to add a Tbsp. of water to get the right consistency.) 3. Chop the ends off of your zucchini and use a vegetable peeler to peel your zucchini into long, thin strips. 4. Combine sesame oil, maple syrup, and almond butter in a food processor, set aside. 5. Lay zucchini strip flat and add a small spoonful of almond butter paste and spread on zucchini. 6. Add a few matchsticks of veggies, avocado, and a couple of pieces of cilantro. 7. Roll up and enjoy!
ALMOND BUTTER CUPS Servings: 8 Time: 20 minutes Ingredients Base Topping 1 cup almond meal 3/4 cup pitted Medjool dates 1/4 cup (1 Tbsp.) 100% all-natural almond butter 1/2 tsp. vanilla extract 1/4 cup coconut oil melted 12 Oz. bag semi-sweet chocolate chips 1/3 cup pitted Medjool dates Coarse Sea Salt to garnish 1/2 cup unsweetened shredded coconut 1. Blend dates in your food processor to form a paste. Remove the amount required for the topping. 2. Add almond meal and almond butter to remainder of dates in the food processor along with vanilla extract. Blend to combine. 3. Divide mixture between 8 silicon muffin cases individual ones or a tray; the tray is easier to work with. Spread evenly over the base of each one and place in the fridge. 4. Wipe out food processor before adding all the topping ingredients and blending until smooth. 5. Melt semi-sweet chocolate chips with coconut oil over medium heat until liquid-smooth. 6. Divide between the 8 bases; approximately 1 Tbsp. for each but make sure to use up whatever you have going spare! 7. Return to the fridge to firm up for a couple of hours. 8. Gently remove and sprinkle with coarse sea salt if desired. 9. Store in the fridge in seal tight container for up to two weeks or freeze for up to one month.
BERRY TARTLETS Serving: 12 Time: 1 hour 30 minutes Ingredients 4 cups mixed berries 1/2 cup sugar 3 tsp. cornstarch 2 packages Pillsbury refrigerated pie crusts (refrigerate 4 round pie crust total) 1 Tbsp. butter (if desired) Powder sugar for dusting (if desired) Directions 1. Pick through berries to ensure all stems and leaves are removed. 2. Combine the sugar and cornstarch in a large mixing bowl. 3. Add the berries, and fold gently to coat evenly. Set aside while preparing the piecrust. 4. Preheat the oven to 425⁰F. Unfold the piecrust and cut 5-inch round. 5. Place piecrust circles on a nonstick cookie sheet. Spoon about ¼ cup (heaping) of berry mixture in the center of each, and fold up the edges in a rustic fashion, being sore to tightly pinch the edges. 6. Bake for 20-25 minutes, until the tartlet crusts are golden brown and filling is bubbling. Before serving, while it s still hot, dust the tarts with powdered sugar (if desired).
COCONUT DATE BALLS Servings: 24 Time: 25 minutes 8 Oz. package chopped pitted dates 1 cup coconut sugar 1/2 cup coconut oil 3 cups crispy rice cereal 1 cup chopped pecans 1 tsp. vanilla extract 2 cups coconut flakes 1. Cook and stir dates, sugar, and coconut oil in a large saucepan over low heat until sugar dissolves; remove from heat. Fold crispy rice cereal, pecans, and vanilla extract into the date mixture until evenly mixed. 2. Grease your hands with coconut oil. Roll date mixture into 1-inch balls. 3. Spread coconut flakes into a shallow dish; roll date balls in coconut flakes to coat.
FLOURLESS ALMOND COOKIES FROM SPAIN Servings: 24 Time: 26 minutes 2 cups blanched almonds 2/3 cup sugar 1 large egg Zest from 1 lemon 1/8 tsp. salt 1/2 tsp. vanilla extract 24 roasted salted almonds to top cookies 1. Preheat oven to 350ºF. Lightly oil a baking sheet. 2. Put almonds in the bowl of a food processor fitted with the chopping blade. Process for 15-20 seconds or until they are finely ground. Add the sugar, egg, lemon and salt to the bowl of the food processor and pulse 20-25 times, until the mixture becomes sticky and holds together. 3. Make 24 dough balls. Pull out about 1 Tbsp. of dough at a time. Squeeze it and roll it. Spread balls out evenly on prepared baking sheet. Press a whole roasted almond down into each cookie. 4. Bake in the center of the oven for 16 minutes. Cool cookies on pan for 5 minutes. Transfer cookies to wire rack to cool completely. Store in an airtight container for up to 3 days.
CRANBERRY AND PEAR KOMBUCHA SPRITZER Servings: 4 Time: 5 minutes 32 Oz. of kombucha (flavored) 1 cup of cranberries 1 pear, sliced 4 sprigs of fresh rosemary, for garnish 1. Divide kombucha amongst 4 glasses. Add cranberries and pear. Garnish with rosemary.
SPARKLING RASPBERRY LIMADE MOCKTAIL Servings: 2 Time: 5 minutes 1 lime (juiced) 1/2 cup of frozen raspberries 1 can of Dasani Sparkling Raspberry Lemonade 1/2 cup crushed ice 1. Pour all ingredients into blender and blend until well combined. 2. Divide into two glasses and serve.