Creamy Veggies and Rice!

Alternate option: if you're craving meat, you can make this with chicken. All you need to do is season you chicken breasts with salt and pepper, cook in Tuscan EVOO on medium high until browned on the outside (2 minutes per side or so). Transfer to a baking dish and cook at 200 degrees until done (15-20 minutes). Meanwhile, cook your veggies and rice.

Ingredients:

• Salt and pepper
• 2 tbsp EVOO
• 2 scallions, diced
• 8 ounces mushrooms, quartered
• Optional: 1 plum tomato, chopped
• 1.5 low sodium vegetable broth (organic and low sodium)
• 3/4 cup heavy cream
• 2 cups green beans or snap peas (your preference)
• Rice

What to do:

1. Heat your EVOO in a medium skillet over medium high and add your scallions and mushrooms. Cook, stirring occasionally until mushrooms are browned, about 4 minutes. Pour in the veggie broth and bring to a boil, scraping  up any browned bits. Cook until the liquid is reduced by half, about 3 minutes. 
2. Add the cream and boil until the sauce thickens slightly, 3-4 minutes. Stir in the green beans and tomato (optional), season with salt and pepper. Service on top of rice and/or chicken.

Homemade Veggie Pizza!

Ingredients:

• 2 plum tomatoes, sliced
• 6-8 bella mushrooms, sliced
• 1 red pepper, chopped
• Capers
• 1 cup mozzarella cheese
• 1/2 cup pepper jack cheese
• 1 Pillsbury pizza dough package (I use wheat)
• 1 can pizza sauce

What to do:

1. Preheat the oven to 350 (or follow instructions on your package for the dough). Place your pizza dough on a non-stick pan and fit to the edges. Heat the dough alone for 5 minutes.
2. Meanwhile, chop up your veggies and grate your cheese. 
3. Remove the dough from the oven, add 1/2-3/4 cup of tomato sauce and spread evenly across the dough. Top with the cheese evenly and then add your toppings: tomatoes, mushrooms, red pepper, and capers. Feel free to add whatever other veggies you have (tip: if you have hard veggies like carrots, precook them in a skillet to soften them). 
4. Place back in the oven and cook for 8-10 minutes.

Enjoy!

Cajun Shrimp and Rice!

Ingredients:

• 1 tbsp butter
• 2 tbsp EVOO
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tsp Cajun seasoning
• 1 lb large shrimp, peeled and deveined, tails intact
• Salt and pepper
• 4 plum tomatoes, chopped
• 2 bunches scallions, chopped
• 3 cups cooked white rice
• 3 tbsp chopped fresh parsley
• Lemon wedges for serving
• Optional: 2 carrots, 2 celery stalks, and any other veggies you have around to add

What to do:

1. Heat the butter, olive oil and garlic in a large skillet over medium high heat until fragrant (1 minute). Add the Cajun seasoning, tomato paste, and shrimp and cook  until the shrimp begin to curl (1 minute). Season with salt and pepper.
2. Add the tomatoes and scallions (and optional veggies) and cook, stirring, for 1 minutes. Add the rice and 1/4 cup water and continue to cook until the rice is warm and the shrimp are opaque (3 minutes or so). Stir in the parsley and serve with the lemon, if desired.

Veggie Bake with Brussel Sprouts!

Ingredients:

• 1 bag of brussel sprouts, bases removed
• 2 carrots diced
• 3 garlic cloves, diced
• 1 lemon, juiced
• 1 bunch of green onions, chopped
• 6 ounces of cherry tomatoes, halved
• Tuscan EVOO
• Salt and pepper to taste
• 1/2 zuccini chopped
• Feel free to add any other veggies you love!

What to do:

1. Preheat your oven to 350.
2. Place the brussel sprouts in the bottom, drizzle with EVOO and add some salt and pepper. Mix in your additional veggies on top, drizzle a little more EVOO and salt and pepper. 
3. Top with juice from the fresh lemon.
4. Cover and bake for about 25-30 minutes or until the veggies are soft. I like to bake uncovered for the last 5 minutes.

Enjoy!

Rosemary Mustard Pork with Apples!

Ingredients:

• 2 1 pound pork tenderloins, trimmed
• Salt and pepper
• Vegetable oil
• 3 apples, cut in thin slices
• 1/2 cup dry white wine
• 1/3 cup brown sugar
• 1 lemon
• 2 tsp mustard
• 1/4 tsp chopped fresh rosemary, plus 1 or 2 small twigs

What to do:

1.  Preheat a grill on high. Pat the pork dry and season with salt and pepper. Lightly oil the grill, then grill the pork until marked, about 10 minutes. 
2. Meanwhile combine the apples, wine, brown sugar, 1/ cup water in a saucepan. Add the zest of the lemon, squeeze the lemon juice in, cover and cook on medium high heat for 5 to 7 minutes. Transfer to a bowl with a slotted spoon. Set aside.
3. Add the mustard, 1/2 tsp salt, 1/4 tsp pepper to the juices in the pan. Transfer a third a cup of the mixture to a separate bowl and stir in the chopped rosemary to brush on the pork for seasoning. Continue grilling until the thermometer reaches 145, about 10 to 15 minutes more. If your pork is thick, consider finishing by baking in the oven so you don't over cook it.
4. Meanwhile, simmer the remaining liquid in the saucepan until saucy, about 3 minutes. Remove from the heat and add the apples back to the pan along with the rosemary sprigs. 
5. Serve with the pork sliced (make sure you let the pork rest for a few minutes before cutting to keep the juices inside). Pour the extra sauce on the pork for extra flavor. 
6. In the photo, you'll also see brussel sprouts...that recipe will be posted separately so stay tuned!

Pork and Fennel Ragout!

Ingredients:

• 1 tsp fennel seeds
• Salt and pepper
• Zest and juice of 1 lemon
• 3 1 inch thick boneless pork loin chops, trimmed and sliced into 1/4 inch wide strips
• 3 tbsp all purpose flour
• 5 tbsp chopped fresh parsley
• 3 tbsp EVOO
• 1 cup sliced shallots
• 1 small fennel bulb, trimmed and chopped
• 2 tbsp tomato paste
• 10 ounces cremini mushrooms, sliced
• 1.5 cups red or white wine

What to do:

1. Grind the fennel seeds with 1 tsp salt and 1/2 tsp pepper in a spice grinder or chop with a knife. Transfer to a medium bowl, mix with the lemon juice and pork. Add the flour and toss to coat. In another bowl, mix the lemon zest with 2 tbsp parsley.
2. Heat a deep skillet or pot over high heat and add the olive oil. Brown the pork in batches, about 1 minute per side, transfer to plate. Add the shallots, fennel, the remaining 3 tbsp parsley, and salt to taste to the skillet. Reduce the heat and cook until the veggies are wilted (2 minutes). Add the tomato paste and cook, stirring for about 3 minutes.
3. Add the mushrooms, wine and 1/2 cup water, scrape up any browned bits with a wooden spoon. Cover and simmer over low heat until the fennel is tender, about 12 minutes. Add the pork and heat through, 2-3 minutes. Season with salt and pepper and top with the lemon zest-parsley mixture.

Mushroom Salad!

Great for a healthy mid-day snack or a side dish! Super easy!

Ingredients:

• 1 pound thinly sliced button mushrooms
• 3 tbsp lemon juice
• 2 tbsp olive oil
• 2 tbsp parsley, fresh and chopped
• 2 tbsp dill, fresh and chopped
• 2 tbsp chives, fresh and chopped
• Salt and pepper

What to do:

1. Toss all ingredients together in a medium bowl and mix well. 
2. Serve and enjoy!

Curried Salmon Cakes w/Tomato Gratin!

Ingredients:

• 1 pound skinless salmon fillet, halved
• 2 teaspoons curry powder
• Salt and pepper
• 8 tbsp tartar sauce
• 1/4 cup cracker meal or crushed saltines
• 2 tbsp grated peeled ginger
• 1 bunch scallions, chopped
• 1 large egg
• 1/2 red bell pepper, seeded and diced
• 2 stalks celery, chopped, 1 apple, diced
• Juice of 1 lime
• Vegetable oil

Tomato Gratin Ingredients:

• 2 pints grape tomatoes
• 4 garlic cloves, chopped,
• 2 tsp fresh thyme, chopped
• Italian breadcrumbs
• Parmesan cheese

What to do:

1. Combine the salmon, 1 tbsp water, 1.5 tsp curry powder, 1/2 tsp salt, and pepper to taste in a microwave safe bowl. Cover with plastic wrap and microwave until the fish is opaque (2-3 minutes). Flake with a fork and cool slightly. Stir in 1 tbsp tartar sauce, the cracker meal, ginger, half of the scallions, and the egg. Form into 4 patties and freeze until firm (10 minutes).
2. Meanwhile, whisk the remaining 7 tbsp tartar sauce and 1/2 tsp curry powder in a bowl. In a separate bowl, mix 1 tbsp of the curried tartar sauce with the bell pepper, celery, apple, remaining scallions, lime juice, 1/4 tsp salt, and pepper to taste.
3. Heat 1/4 inch of vegetable oil in a nonstick skillet over medium heat. Sprinkle the patties with breadcrumbs on both sides and fry until golden, 2-3 minutes per side. Drain on a paper towel. Serve with the salsa salad and curried tartar sauce. In addition, see tomato gratin side item instructions next:
4. Toss 2 pints of tomatoes, 4 garlic cloves, 1/4 cup olive oil, 2 tsp fresh thyme in an ovenproof skillet; cook over medium high heat until tomatoes are soft (8 minutes). Mix 2 tbsp olive oil and 1/2 cup each breadcrumbs and parmesan cheese; sprinkle over the tomatoes and broil until golden (3 minutes).

Enjoy!

Skillet Veggie Lasagna!

Ingredients:

• 1/2 cup EVOO
• 4 garlic cloves, sliced
• 1.5 pounds ripe tomatoes, diced
• 4 tbsp chopped fresh basil and/or parsley, plus more for topping
• Salt and pepper
• 1 cup ricotta cheese
• 1 large eggo
• 2 tbsp grated parmesan cheese, plus more for topping
• 6 sheets no bake lasagna noodles
• 1 carrot, peeled into ribbons
• 1 zucchini, peeled into ribbons
• 3.5 cups baby spinach
• 1/4 pound mozzarella cheese, grated

What to do:

1. Heat the 1/4 cup EVOO in a large skillet over medium-high heat. Add the garlic, cook until golden, 1 minute. Add the tomatoes, 1 tbsp herbs, 1/2 tsp salt, and pepper to  taste, cook until saucy, about 5 minutes. Transfer to a blender and puree. Return 1 cup of the sauce to the skillet and reduce the heat to low, reserve the remaining sauce.
2. Meanwhile, mix the ricotta, egg, parmesan, the remaining 3 tbsp herbs, 1/2 tsp salt, and pepper to taste in a bowl. 
3. Place 2 lasagna noodles over the sauce in the skillet. Layer half of the carrot and zucchini on top, drizzle with olive oil and season with salt and pepper. Cover with half of the spinach, half of the ricotta mixture, a few pieces of mozzarella and 2 to 3 tbsp of the reserved tomato sauce. Repeat the layers, ending with noodles. Top with the remaining sauce and mozzarella. Cover and simmer until the lasagna is cooked and the cheese melts, 20 to 25 minutes. Let rest a few minutes before slicing. Top with more parmesan and fresh herbs.

Enjoy!

Glazed Chicken with Fruit and Parsnips!

Ingredients:

• 2 tbsp EVOO
• 6 medium shallots
• 4 medium-large parsnips, peeled and cut into 1 inch chunks
• 1/2 cup apricot preserves
• 2 tbsp whole grain mustard
• 1 tsp ground ginger
• 1/2 tsp ground cumin
• 8 medium skin on, bone-in chicken thighs
• Salt and pepper
• 1/2 cup pitted prunes, roughly chopped
• 1/2 cup dried apricots, roughly chopped
• 1 tbsp apple cider vinegar

What to do:

1. Preheat oven to 425. 
2. Heat EVOO in a large oven safe skillet. Add the shallots and parsnips and cook until golden, shaking the pan, 2 minutes.
3. Whisk the apricot preserves, mustard, ginger, and cumin in a bowl. Season the chicken with salt and pepper, toss with the apricot glaze.
4. Scatter the dried fruit in the skillet. Place the chicken, skin-side up, on top. Add 1/4 cup water and bring to a boil. Cover and cook until heated through, 6 minutes. Uncover and transfer the skillet to the oven. Cook until the chicken and vegetables are tender and golden, 20-25 minutes.
5. Push the chicken to the side of the skillet, then stir in the vinegar into the pan juices. Add up to 2 tbsp water if sauce is too thick. Serve from the skillet (optional on a bed of rice).

Enjoy!

Risotto Cakes with Mixed Greens

Ingredients:

• 2 tbsp chopped chives or scallion greens
• 2 cups leftover fontina risotto with chicken chilled (see Fontina Risotto with Chicken recipe)
• 8 cups cubes fontina cheese (optional)
• 1/2 cup breadcrumbs (I used Italian)
• 2 tbsp EVOO
• Kosher salt and pepper
• Salad greens, enough for 4 people
• 1/2 bulb fennel, thinly sliced
• 1 tsp fresh lemon juice

What to do:

1. Stir the chives into the chilled risotto. Form into 8 patties, using about 1/4 cup risotto for each. Optional: press a hole in the center of each patty and stuff with a cube of fontina, pat risotto around each hole to cover. 
2. Place the breadcrumbs in a shallow bowl. Lightly dredge each risotto cake in the crumbs, turning to coat evenly. Place on a plate and cover with plastic wrap and refrigerate for 20 minutes or until ready to cook this meal.
3. Heat some EVOO oil in a medium non-stick pan. Fry the cakes, 2-3 at a time approximately 1.5 minutes per side. Transfer to a paper towel lined plate to drain; season with salt and pepper.
4. Combine the greens and fennel in a bowl, drizzle with 2 tbsp EVOO and lemon juice, season with salt and peppers and toss. Divide the risotto cakes and salad among 4 plates.

Enjoy!

Fontina Risotto With Chicken

Note: this recipe has a partnered left overs recipe. If interested, set aside 2 cups of risotto and start next recipe.

Ingredients:

• 4 cups low-sodium chicken broth
• 5 tbsp unsalted butter
• 1 medium onion, chopped
• 2.5 cups arborio rice
• 3 sprigs thyme
• Kosher salt
• 1 cup finely grated parmesan cheese
• Freshly ground pepper
• 1 cup coarsely grated fontina cheese, plus more for topping
•  8 ounces deli smoked chicken breast, diced 
• 1/4 cup roughly chopped fresh parsley
• 1 cup dry white wine

What to do:

1. Take 4 tbsp butter in pot over medium-high heat, add onion, cook until translucent (4 minutes). Add rice and thyme, stir and cook until rice is glossy (1-2 minutes). Add the wine and cook, stirring until liquid is absorbed. Add 1 tsp salt. 
2. Ladle in 1/2 cup broth and 1/2 cup water and cook until absorbed, continue adding these portions until the rice has fully absorbed all the fluid (takes about 25 minutes). Total will be 4 cups broth, 4 cups water. Be sure to stir it so the rice doesn't burn.
3. Remove the thyme, stir in the parmesan, the remaining tbsp butter, 1/2 tsp salt and pepper to taste. Gently stir in the fontina and chicken. Serve in bowls and top with parsley and more fontina cheese. 

Note: If you want to try the next Risotto Cakes with Greens Recipe, set aside 2 cups of the risotto.