Share Your Recipes

Please browse through some of our favorite main dish recipes featuring a variety of seasonal vegetables and herbs. And feel free to send us your own recipe that we might be able to feature on our site and any comments about the recipes below.

Main Dishes

Hands-on time: 20 minutes
Time to table: 60 minutes
Serves 8
  • 1 Pillsbury refrigerated pie crust (see ALANNA’s TIPS)
  • Flour
  • 1 pound asparagus, woody ends trimmed
  • 2 eggs
  • 2/3 cup half & half
  • 1/2 cup good cheese, grated (something flavorful such as Gruyère or Parmesan)
  • 1 tablespoon fresh tarragon, minced (see TIPS)
  • 1/2 teaspoon kosher salt
  • Pepper to taste

Preheat oven to 450F. Bring crust to room temperature. Open onto a floured work surface, turn to lightly coat with flour, then turn again. With a rolling pin, working from the center out, gently and evenly thin the crust. Transfer to a lightly greased quiche pan. Double over the edge to form the sides, then pinch the top edge to form an attractive crust. Bake for 15 minutes. Cool.
Reduce oven to 350F.
Steam asparagus til cooked. Drain on paper towels to absorb moisture. Trim the spears to fit (see TIPS), spoke fashion with tips pointing out, atop the pastry.
Whisk custard ingredients and gently pour over asparagus. Bake for 20 minutes or until center jiggles slightly but is fully cooked. Serve warm or at room temperature. Also good cold!

NUTRITION ESTIMATE Per Slice: 214 Calories; 14g Tot Fat; 6g Sat Fat; 16g Carb; 1g Fiber; 315mg Sodium; 83mg Cholesterol; Weight Watchers Old Points 5, PointsPlus 5

ALANNA’s TIPS If you’re born to pastry skills, do make your own crust. (See my recipe for Flaky Tender Pie Crust, including Pie Crust Tips and photo instructions.) Fresh tarragon is a lovely complement to both the asparagus and custard, try not to skip it. When arranging the cooked asparagus, alternate slightly longer spears with slightly shorter ones. This tart makes ahead and travels beautifully.

Healthy Chipotle Chicken Sweet Potato Skins…

by Chef G and Racheles Healthy Eating

3 medium sweet potatoes
3/4 pound (about 2 small) boneless skinless chicken breast
1/4 cups olive oil
2 tablespoon fresh lime juice
2 cloves garlic, minced or grated
3 whole chipotle pepper, fresh, minced
1 teaspoon dried oregano
1 teaspoon cumin
2 teaspoons chili powder
salt and pepper
2 (half a 10oz bag) cups spinach
5 ounces sharp white cheddar cheese, grated
chopped cilantro, for garnish
greek yogurt, for serving

Preheat your oven to 350 degrees. Wash your sweet potatoes and prick all over with a fork. Place in the oven and bake for 50-60 minutes or until fork tender. Place your chicken in a baking dish and rub with a tablespoon of olive oil, salt and pepper. Place in the oven with the potatoes and bake for 25 minutes. Allow to cool and shred the chicken with a fork or your hands. When the sweet potatoes are done cut in half and allow to cool for 5-10 minutes.
In a medium size bowl combine the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper. Set aside.
Heat a small skillet over medium heat and wilt the spinach (this can also be done in the microwave). Toss the spinach and shredded chicken together, set aside and keep warm.
Turn the oven up to 400 degrees. Scrape the sweet potato out of the peel, leaving a medium size layer of flesh inside with the peel so that it can stand up on its own (I reserved the remaining flesh, for another use) and place in a baking dish. Brush the skins with with a little of the chipotle sauce and bake for 5-10 muntes until nice and crisp. While the skins bake mix the spinach, chicken and chipotle sauce together. Remove skins from the oven and stuff with the chicken mixture, top with shredded cheese and bake for 10 minutes or until the cheese has melted and the skins are hot and crisp. Serve with fresh chopped cilantro and greek yogurt if desired.

by Alanna Kellogg @ A Veggie Venture


 Hands-on time: 30 minutes

Time to table: 60 minutes
Serves 2 with leftovers or 4 without


  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts
  • Pepper to taste
  • 1 pound fresh broccoli
  • 1 can low-fat mushroom soup
  • ½ cup low-fat mayonnaise
  • 2 teaspoons curry powder (don’t skip this)
  • Small squeeze lemon juice
  • 1 cup grated cheddar cheese
  • Egg noodles, cooked and tossed with butter

If baking right away, preheat oven to 350F. In a skillet, heat olive oil on medium til shimmery. Meanwhile, cut breasts into two or three pieces each. Drop into hot skillet, sprinkle with pepper, cook for 3 minutes without moving. Turn over, cook 2 more minutes. Turn off heat.

While meat cooks, cut broccoli tops into bite-size florets, arrange around perimeter of a large baking dish. Peel stems (because they’re tough) with carrot peeler, slice into ¼ inch coins and arrange in center. Cover with plastic wrap and microwave for 2 minutes. Remove plastic, arrange chicken in center over stems.

In a bowl, stir together soup, mayo, curry and lemon juice. Spread evenly across top. (If you’re cooking ahead, stop here, cover with plastic and refrigerate. A half hour before serving, remove from frig and preheat oven.) Sprinkle cheese over top. Bake for 30 minutes or until bubbly and hot all the way through.

NUTRITION ESTIMATE Per Serving: 471 Cal (55% from Fat); 29g Tot Fat; 9g Sat Fat; 14g Carb; 3g Fiber; 900mg Sodium; 111mg Cholesterol; Weight Watchers 11 points

Time was, the fastest way to a man’s heart was through his stomach. But in Title IX time, turn-about is fair play. Bachelors, take heed: the way to a woman’s heart is a home-cooked meal.

Restaurants are wise choices for first dates and special occasions. But soon enough, she’ll invite you over, then wait for you to reciprocate. Or she won’t, but your wallet will suffer from dining out.

Enter Date-Night Chicken, an easy, inexpensive and make-ahead supper guaranteed by a now happily married cousin to ‘reel them in’.

A relaxed evening at home is the bait. With a little planning, your preparations can be just as easy-going; with a little luck, your payoff can be just as big. First up, the tackle. Stop by the grocery, remembering to pick up salad essentials from the salad bar and something chocolate for dessert. You can cook the chicken, but not bake it, up to a day ahead.

With supper under control, survey the fishing hole. Create a romantic playlist on your iPOD just for her. Chill a bottle of white wine. Set the table with slow-burning candles. Set out cheese and crackers. Turn down the lights and turn up the thermostat. Take a shower and while you’re there, give the sink a quick wipe. So there you have it, bachelors, a proven method for impressing the woman of your destiny. If she loves your attentions, she’s a keeper, no catch and release.

by Alanna Kellogg @ A Veggie Venture


 Hands-on time: 25 minutes

Time to table: 60 minutes
Serves 4
  • 1 pound fresh eggplant, cubed
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 2 onions, chopped
  • 6 cloves garlic, minced
  • 1 tablespoon sweet paprika or pimentón, the smoky Spanish paprika
  • 2 teaspoons whole fennel seed
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 28 ounces canned diced tomatoes
  • 1 cup chicken stock or Homemade Vegetable Bouillon
  • 3 tablespoons lemon juice (from about 1-1/2 lemons)
  • 1 pound chicken thighs, bone-in or bone-out, skin removed and fat trimmed
  • Chopped cilantro

ROAST EGGPLANT Set oven at 400F. Toss eggplant in 1 tablespoon olive oil until evenly coated. Arrange in single layer on baking sheet and bake 25-30 minutes (no need to wait for oven to fully heat) or until light brown.

MAKE SAUCE Heat a Dutch oven on medium high, heat the second tablespoon olive oil until shimmery. Add onion and garlic and stir to coat with fat; sauté until golden. Add spices, stir until fragrant, about 1 minute. Add tomatoes, broth and lemon juice and bring to a boil.

COOK Reduce heat, add chicken thighs, cover and simmer 15 minutes. Turn thighs over, cover, simmer another 10 minutes. Add eggplant, simmer 10 minutes uncovered.

To serve, top with cilantro and serve with Oven-Baked Rice or something else that will soak up the fragrant juices.

NUTRITION ESTIMATE Per Serving (1 thigh, 1-1/2 cups sauce): 306 Calories; 12g Tot Fat; 94mg Cholesterol; 719mg Sodium; 26g Carb; 8g Fiber; 26g Protein; Weight Watchers 6 points


Are your spices a model of management or a muddle of a mess?

My personal spice system (is orderly confusion a system?) dates back to my first apartment with its supermarket skillets and single cupboard.

And it’s worked great until recently. But those neat little Tone’s red and green containers simply aren’t big enough any more.

Spices give your taste buds a vigorous workout. Doubling, even tripling, the spices make a food taste, well, bigger – and importantly, bigger but not fatter.

MOROCCAN CHICKEN is redolent with the depth of paprika and the bite of ginger, the musk of fennel and the heft of cumin, all lifted up by the bright contrast of lemon. It’s simply pungent with flavor.

Try increasing the spices – and dropping the fat – with favorite recipes. They may surprise you!

ALANNA’s TIPS Before making this dish, take a deep whiff of each spice. Does it smell dusty? It’s time for a replacement. As written, Moroccan Chicken reheats and freezes beautifully. But you might also cook ahead and freeze just the sauce, adding the meat and eggplant for a fast supper another night. Substitute chicken breasts if that’s what’s on hand. But do look for skinless, boneless chicken thighs. The meat is often less expensive and always more flavorful. Common wisdom coaches us to avoid dark meat but in Weight Watchers terms, four ounces of breast and thigh both tally in at three points. Try a thigh!

by Damn Delicious

 Loaded with eggs, sausage, sun dried tomatoes, avocado and melted cheese, you’ll have these freezer-friendly breakfast taquitos ready in just 2 minutes!

10-12 corn tortillas, softened
3 large eggs, scrambled
6 ounces spicy Italian sausage (or Chorizo), crumbled
1/4 cup julienned sun dried tomatoes, drained
1 avocado, halved, seeded, peeled and diced
1 cup shredded sharp cheddar cheese

 Add Avocados from Mexico for Fresh Flavor

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
Working one at a time, transfer tortilla to a work surface; place eggs, sausage, sun dried tomatoes, avocado and cheddar cheese in the center of each wrapper. Bring the bottom edge of the tortilla tightly over the filling, rolling from bottom to top until the top of the tortilla is reached. Repeat with remaining tortilla and filling.
Place taquitos seam side down onto prepared baking sheet and bake until taquitos are crisp and cheese has melted, about 12-15 minutes.
Serve immediately.

 Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

 Yield 4

By Kevin Lynch @ Closet Cooking

Brussels Sprout and Mushroom Hash
Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 2

Brussels sprout and mushroom hash with fried eggs that makes for a tasty fall breakfast or brunch!

1 tablespoon oil
1 small onion, finely diced
8 ounces mushrooms, sliced
1 clove garlic, chopped
1/2 teaspoon thyme, chopped
1 pound brussels sprouts, trimmed and sliced
salt and pepper to taste
4 eggs

 Heat the oil in a pan over medium heat, add the onions and mushrooms and cook until the mushrooms release their moisture, it evaporates and the mushrooms start to caramelize, about 15 minutes.
Add the garlic thyme and brussels sprouts, saute until tender, about 5 minutes, let sit until the bottoms start to caramelize, about 5 minutes, mix everything up, let sit for 5 minutes and mix it all up.
Season with salt and pepper to taste.
Create small wells in the hash, add the eggs and cook until the desired level of doneness.

 Option: Place the pan in the oven to finish cooking the eggs and to ensure that the tops of the eggs cook fully.
Nutrition Facts: Calories 343, Fat 17g (Saturated 3g, Trans 0), Cholesterol 372mg, Sodium 206mg, Carbs 28g (Fiber 10g, Sugars 9g), Protein 24g

By Kevin Lynch @ Closet CookingHash

 Brussels sprouts have to be one of my favorite fall green vegetables and I had been meaning to try something new with them, a brussels sprout hash.

Prep Time: 10 minutes, Cook Time: 35 minutes, Total Time: 45 minutes, Servings: 2

4 strips bacon, cut into 1 inch pieces
1 small onion, diced
1 small sweet potato, cut into 1/2 inch pieces
1 clove garlic, chopped
1 pound brussels sprouts, trimmed and sliced
salt and pepper to taste
4 eggs

Cook the bacon in a pan over medium heat and set aside.
Add the onion and sweet potato to the pan and saute until tender, about 5-7 minutes.
Add the garlic and saute until fragrant, about a minute.
Add the brussels sprouts, saute until tender, about 5 minutes, let sit until the bottoms start to caramelize, about 5 minutes, mix everything up, let sit for 5 minutes and mix it all up.
Season with salt and pepper to taste.
Create 4 small wells in the hash, add the eggs and cook until the desired level of done-ness.

 Option: Place the pan in the oven to finish cooking the eggs and to ensure that the tops of the eggs cook fully.
Option: Omit the bacon and cook everything in 1 tablespoon oil for a lighter vegetarian version.
Option: Add 1/2 cup coasely chopped kimchi before adding the eggs.

 Nutrition Facts: Calories 472, Fat 25g (Saturated 8g, Trans 0), Cholesterol 369mg, Sodium 1069mg, Carbs 31g (Fiber 10g, Sugars 9g), Protein 34g

By Chef G and Racheles Healthy Eating

3 cups small broccoli florets (about 1 inch in size)
12 ounces yellow potatoes, such as Yukon Gold, cut into 1/2- to 3/4-inch pieces (about 2 cups)
1 large sweet potato, cut into 1/2- to 3/4-inch pieces (about 1 cup)
1 small red onion, cut into thin wedges
2 tablespoons olive oil
6 eggs
2 ounces Manchego cheese, shredded (1/2 cup)
1/2 teaspoon cracked black pepper

Preheat oven to 425 degrees F. Coat a 2-quart rectangular baking dish with nonstick cooking spray. In a large bowl combine broccoli, yellow potatoes, sweet potato, onion, olive oil, and 1/4 teaspoon salt, tossing to coat vegetables.
Spread vegetable mixture evenly in the prepared pan. Roast for 10 minutes. Stir vegetables; roast about 5 minutes more or until vegetables are tender and starting to brown. Remove from oven. Spread vegetables evenly in baking dish; cool. Cover and chill in the refrigerator for 8 to 24 hours.
Let chilled vegetables stand at room temperature for 30 minutes. Meanwhile, preheat oven to 375 degrees F.
Bake vegetables, uncovered, for 5 minutes. Remove from oven; make six wells in the layer of vegetables. Break an egg into each well. Bake for 5 minutes more. Sprinkle with cheese. Bake for 5 to 10 minutes more or until eggs whites are set and yolks are starting to thicken. Sprinkle with pepper.

by Mike Scott

Grilled Fish Burger, Mahi Mahi, heirloom tomato, cheddar cheese, arugula, with my smokey chipotle aioli.  Served with shoe-string fries tossed with olive oil, crushed garlic, and chopped fresh basil.

To Grill Mahi Mahi –

Brush Mahi Mahi with a light coat of olive oil. Season with salt and pepper and other herbs you might think go well with Mahi Mahi. I used fresh lemon thyme from our garden. Place fish on a hot grill away from coals. Cook the first side of the fish down until the flesh changes to a white color. Turn over carefully and cook the other side. Total cooking time should not take more than ten minutes. Try not to flip the fillets more than once or the fillets make break apart. Squeeze fresh lemon over the top and place on bun.

Smokey Chipotle Aioli
½ cup of mayonnaise
1 clove garlic minced or garlic pressed
1 tsp. fresh lemon juice
1 Tbsp. of chipotle chopped fine
salt & pepper to taste

Mix in a bowl and serve on top of the burger. You might want to save some for the fries. 🙂

**Fresh Ingredients straight from Mike Scott’s summer garden – heirloom tomato, arugula, basil, and lemon thyme

by Alanna Kellogg @ A Veggie Venture


 Hands-on time: 25 minutes

Time to table: 30 minutes
Serves 4

GARDEN FRIES (Roasted Okra)

    • Olive oil or cooking spray
    • 1 pound small fresh okra, trimmed
    • Salt & pepper


    • 1 pound good tomatoes, chopped
    • 1 bulb fresh fennel, chopped
    • 2 tablespoons chopped green onion
    • 1 clove garlic, minced
    • 1 tablespoon olive oil (optional)
    • 1 tablespoon good vinegar
    • 1 tablespoon chopped fresh chive
    • 1/2 teaspoon ground fennel


  • 4 filets (1 pound) mild, white fish
  • Ground fennel
  • Salt & pepper
  • 1 tablespoon olive oil

FRIES Set oven to 450F. Spritz a baking sheet with olive oil or cooking spray. Add okra in single layer and spritz again. Sprinkle with salt and pepper. Place in oven, even if not yet heated. Roast about 25 minutes or until browning, stirring occasionally.

SALAD Mix ingredients. Set aside.

FISH Rub both sides with fennel, salt and pepper. Heat oil in a non-stick skillet til shimmery. Add fish and cook til done, about 5 minutes per side. Transfer to plates, top with salad, serve with okra.

NUTRITION ESTIMATE Per Serving (whole meal): 276Cal; 28g Protein; 11g Tot Fat; 2g Sat Fat; 18g Carb; 7g Fiber; 112mg Sodium; 36mg Cholesterol; Weight Watchers 5 points (4 points if oil is omitted from tomatoes)

An olive oil mister makes it easy to control both the oil’s quality and its quantity. Pick one up for $10-$15 at a kitchen store.

Pumpkin Enchiladas

by Melissa King at

Melissa let me guest post on this recipe. I’m responsible for a lot of the savory dishes on the site and while they don’t get as much attention as my wife’s amazing sweet treats, “we all gotta eat.” I’ve been wanting to try a savory pumpkin dish for the fall, and this recipe just popped in my head one day so here it is: Pumpkin Enchiladas. This recipe is a bit involved, but well worth it.

The Filling:

4 cup black beans (measured after soaking)  This also equals about 2 cans.
2 cup pureed cooked pumpkin
1 sweet potato chopped
6-8 vine ripened tomatoes chopped
2 cups corn (please try to buy this organic)
1/2 cup veggie broth
2 tsp garlic powder (or 3 to 4 cloves minced)
1 tsp chili powder
1 tsp onion powder
1/2 tsp cayenne pepper
optional: 1 jalapeno diced, seeds and all

I soaked the black beans the night before. I also roasted my own pumpkin and pureed it myself, but pureed pumpkin in a can would also work. Add everything to the crock pot. Turn on high and walk away for 6-8 hours or so. A tip, I did this part at night. I woke up to the most amazing smelling house. For some real heat, you can throw in a jalapeno to really give this filling some kick.  Melissa doesn’t like much spice, so I left that out of my recipe.

The Enchilada:

(Per each one)
1 tortilla
3 heaping spoonfuls of filling
Cheese sauce
1 T pistachio dust per enchilada (pistachios that have been processed into a course consistency)
1-2 T diced raw red onions

Now you have the filling, not to mention an awesome pumpkin chili to gorge on. First thing is first, the pistachio dust is essential to this recipe. You can just buy pistachios and food process them until they are course. Real simple. To put together the enchilada, pick a tortilla of your choice, lay it flat, and put three good sized spoons full of the filling slightly off-center in a line.  We used Food for Life tortillas. Next add the cheese sauce. I didn’t put an amount because really this is personal taste. Add as much to your heart’s cheese-loving content. We used our cashew cheese sauce, but you could also melt your own cheese in some milk and butter for you omnivores out there. Lastly, add the red onion. Wrap the filling in the tortilla like you would a burrito or a sandwich wrap. Next, add some more cheese sauce on top. Finally, add your pistachio dust on top of the cheese sauce. I did several at once in an 8X8 baking dish and put it in the oven for five minutes or so. Remove and you are done.

I hope you enjoy. I know I sure did.

by David Lynch @ Closet Cooking

(makes 4 servings)

1 tablespoon butter
1/2 cup milk

1/4 cup cream
4 ounces gorgonzola or other blue cheese (crumbled)
2 leaves sage (chopped)
1 pinch nutmeg (optional)
salt and pepper to taste
1/2 batch (about 1 pound) pumpkin gnocchi (cooked)
4 leaves sage (julienned)

1. Heat the butter, milk, cream, gorgonzola, sage, nutmeg, salt and pepper in a medium saucepan until the gorgonzola has melted and the sauce is smooth.
2. Toss the gnocchi in the sauce and serve garnished with sage.

 Gnocchi are small soft dumplings that can be made from various different ingredients, though these days they are commonly made with potatoes. At first I was going to make potato gnocchi but then I remembered that I had some pumpkin puree that was looking for a home and I figured; Why not add more flavour by using the pumpkin to make the gnocchi?

2 cups pumpkin/squash puree
1 egg yolk
1 1/2 – 2 cups flour
1/2 teaspoon salt
1 pinch nutmeg (optional)


1. If your pumpkin puree is really wet, simmer it in a sauce pan to dry it out a bit and then let it cool down.
2. Mix the egg yolk into the pumpkin puree.
3. Mix the salt and nutmeg into the flour.
4. Mix enough of the flour into the pumpkin puree to form a soft dough that is not too sticky to work with.
5. Knead the dough for a minute and then roll it out into 4 long thin rolls about 1/2 inch thick.
6. Cut the rolls into 1/2 inch pieces and then roll the pieces in flour lightly shaking off any excess.
7. Roll the pieces over a gnocchi board or a fork to give them the ridges.
8. Cook the gnocchi in boiling water in small batches until it floats to the surface, about 2-3 minutes, remove and set aside to drain.
9. Use as desired.

by Kevin Lynch @ Closet Cooking


Prep Time: 15 minutes
Cook Time: 1 hours 45 minutes
Total Time: 2 hours
Servings: makes 6 servings


 1 tablespoon olive oil
2 cups onion, sliced
water as needed
2 cups pumpkin or butternut squash, peeled and cut into bite sized pieces
1 tablespoon olive oil
salt and pepper to taste
8 sheets phyllo dough, thawed as directed on package
1/4 cup olive oil
4 eggs, lightly beaten
1 cup half and half (or 1/2 milk and 1/2 heavy cream or 1 cup heavy cream)
2 ounces gorgonzola or other blue cheese, crumbled
1 tablespoon sage, thinly sliced


 1. Heat the oil in a pan over medium heat.
2. Add the onions and saute until the onions are tender, about 10-15 minutes.
3. Reduce the heat to just a bit below medium, add 1/4 cup water, cover and cook until the onions turn a deep golden brown, about 50 minutes. You will  need to stir every 10 minutes for the first 30 minutes and every 5 minutes for the remaining time. (Add a bit more water if it starts to get to dry.)
4. Meanwhile, toss the pumpkin with the olive oil and season with salt and pepper.
5. Roast the pumpkin in a preheated 350F oven until tender, about 30-40 minutes and set aside.
6. Brush a sheet of phyllo pastry with the olive oil and fit it into the bottom of a greased 9 inch pie dish or spring-form pan with the ends hanging over the side of the pan and repeat with the remaining sheets placing them on top.
7. Mix the onions, pumpkin, eggs, milk, gorgonzola and sage and pour it into the crust.
8. Bake in a preheated 375F oven until golden brown and set in the center, about 25-45 minutes.

by Alanna Kellogg @ A Veggie Venture


 Hands-on time: 10 minutes

Time to table: 35 minutes
Serves 4
  • 1 pound fresh asparagus, woody ends snapped off
  • Olive oil
  • Salt & pepper
  • 1-1/4 pounds fresh salmon with or without skin
  • Olive oil
  • Salt & pepper
  • Zest & juice (about 2 tablespoons) from 1 lemon
  • 2 tablespoons chopped red onion
  • 1 tablespoon olive oil
  • 1 teaspoon fresh thyme
  • 1 tablespoon drained capers

Preheat oven to 450F. Place asparagus in mound on baking sheet or four individual baking dishes. Mist with olive oil, sprinkle with salt and pepper and stir to blend. Place salmon atop asparagus. Mist fish with oil, sprinkle with salt and pepper. Roast until salmon is just opaque in center, about 20 minutes.

Meanwhile, mix lemon zest, lemon juice, red onion, olive oil and thyme with mini food processor or whisk. Stir in capers. Pour sauce over salmon to serve.

NUTRITION ESTIMATE Per Serving: 291 Calories; 10g Tot Fat; 18g Carb; 4g Fiber; 173mg Sodium; 73mg Cholesterol; 32g Protein; Weight Watchers Old Points 6, PointsPlus 7

The news is stocked with salmon controversy. Does it make your skin lustrous? So promises a diet regimen. Is dye added to farm-raised salmon? Yup. Do restaurants and supermarkets pass off farm-raised for wild-caught? That too.

Here’s my promise: supper should always be so uncomplicated and reliable!

The first time I made – assembled might be a better description – this lovely spring combination, it took less than an hour, including, while the oven heated, twenty minutes to wash off garden grime.

Or time enough to toss a salad, sip a glass of cool wine, call your sister to catch up on the week.

ALANNA’s TIPS While not kitchen must-haves, I make good use of two inexpensive tools here. The first is an olive oil mister. Fill the spray bottle with your own oil, then mist fish, vegetables, hot bread and other foods with a bare whisper of oil. The second is the ‘mini food processor’ attachment to an immersion blender. It’s the perfect size and power for small quantities and I reach for it as often as the immersion blender itself. Dill would be a delightful substitute, I think, for fresh thyme and it’s not too late to tuck herbs into pots or sunny spots in the garden. My favorites are chive, rosemary, thyme, mint and bits of dill, basil and tarragon, just enough for summer salad dressings.

By Michael Scott @ Eagle Rock Backyard Farms

Sweet & Spicy Slow Roasted Pork Tacos with Pickled Tomatillos.

Pickled Tomatillos
2 lbs. tomatillos husks removed wash and cut into quarters
3 cups water
3 cups distilled white vinegar
2 tbs sea salt
1 tbs sugar
6 whole garlic cloves peeled
1 tbs cumin seed
Any hot peppers, one per jar

In a saucepan, add water, vinegar, salt & sugar, bring to a boil and remove from heat. Make a few slits to each pepper. Divide the tomatillos, garlic cloves, cumin seed, and peppers to the jars. Fill the jars to the rim with the hot brine and add lids. They should be ready in about one day. Even better a few days later. You can keep the tomatillos in the refrigerator for up to a month. Enjoy them in a salad, sandwich, tacos, quesadilla, or whatever you can think of. Just enjoy!
Sweet & Spicy Slow Roasted Pork
4 pounds pork butt
2 tablespoons vegetable oil
5 cloves garlic, peeled and smashed
1 Spanish onion, halved and thinly sliced
1 tablespoon chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
Salt & Pepper to taste
1/4 cup apple cider vinegar
1 1/2 cups water
1 whole canned chipotle chiles in adobo
1 12 oz bottle Coca-Cola (if you can get a bottle that has been bottled in Mexico, even better. Much sweeter)
Season the pork generously with salt and pepper, to taste. Heat a large, heavy roasting pan over medium-high heat. Add the oil and heat just until beginning to smoke. Add the meat and cook, turning once, until browned on both sides, about 10 minutes total. Take out the meat and set aside.
Add garlic, onion, chili powder, coriander, and cumin to drippings in the skillet and stir for about 1 minute over high heat. Add vinegar and boil until it’s almost gone, scraping the bottom of the pan with a wooden spoon. Stir in water and pour the mixture over the brisket. Add chipotles with adobo sauce and Coca-Cola. Add the meat back to the roasting pan and pour the juice over the meat with a spoon. Place in the oven at 350 for about 4 hours. You can spoon the juices over the meat every hour for the four hours. You should be able to pull a part the meat very easily with two forks. You can pile the meat onto a taco or a bun. Enjoy!

By Chef G and Racheles Healthy Eating 

9 lasagna noodles, cooked
1 (10 ounce) package frozen chopped spinach, thawed and completely drained
1 (15 ounce) container fat free ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
1/2 teaspoon minced garlic
1/2 teaspoon dried Italian seasonings
salt and fresh pepper
(optional) 1 chicken breast, cooked and diced
32 oz tomato sauce (I used spaghetti sauce)
9 Tablespoons part skim mozzarella cheese, shredded

Preheat oven to 350°. Make sure you drain the spinach well. Combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasonings, chicken, and salt and pepper in a medium bowl. Pour about 1 cup sauce on the bottom of a 9 x 13 baking dish.
Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry by patting them with a paper towel. Take 1/3 cup of ricotta mixture and spread evenly over a noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
Ladle sauce over the noodles in the baking dish and top each one with 1 Tablespoon of mozzarella cheese. Cover baking dish tightly with aluminum foil and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

 To serve, ladle a little sauce on the plate and top with lasagna roll.

by Kevin Lynch @ Closet Cooking

Asparagus quinoa cakes topped with poached eggs, asparagus, smoked salmon and a buttery, lemony hollandaise sauce.

 Servings: makes 2 servings

 Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

1/2 cups butter, melted and hot
2 tablespoons lemon juice, hot
4 tablespoons water, hot
3 egg yolks
1 tablespoon dill, chopped
salt and pepper to taste
4 eggs
4 asparagus quinoa cakes, see below
12 spears asparagus, blanched
4 ounces smoked salmon

Place a large pot of water on one burner over medium heat for the poached eggs.
On a separate burner, bring some water in a double boiler to a boil, reduce the heat and let water stop boiling.
Place the egg yolks in the top of the double boiler and whisk until they begin to thicken.
Add 1 tablespoon of the hot water, whisk until the sauce begins to thicken again. Repeat 3 more times.
Whisk in the lemon juice.
Remove from heat and slowly whisk in the melted butter.
Season with the dill, salt and pepper and set aside.
Crack an egg into a bowl, swirl the water in the first pot and pour the egg from the bowl into the water and repeat for another egg.
Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out.
Repeat for the remaining 2 eggs.
Place the asparagus quinoa cakes on plate, top with asparagus, smoked salmon, poached egg, hollandaise and garnish with dill.

The asparagus quinoa cakes are pretty easy to make; you simply give some fresh asparagus a few pulses in a food processor and mix it in with the cooked quinoa along with some eggs and flour to bind everything together. These quinoa cakes are seasoned with green onions, garlic, fresh dill and parsley along with some crumble feta cheese.

 After the quinoa cakes are made it were it starts to get tricky and you will start wishing that you had four arms. You want to use both the hollandaise sauce and the poached eggs soon after they are cooked so they do not get cold but you can only make one at a time. I like to make the quinoa cakes and blach the asparagus ahead of time and then start bringing the water for the poached eggs to a boil just before I start the hollandaise sauce with the eggs cracked and waiting in separate bowls. This way as soon as the hollandaise sauce is ready you just have to pop the eggs into the water and cook for 2-3 minutes. Although this recipe can be a bit tricky, it is not too difficult and well worth the effort!

Alternative: Prosciutto would also be great in these eggs benedict instead of the smoked salmon.

 Tip: If you do not have a double boiler, and I don’t, you can use a small pot and a large bowl. Simple place some water in the pot, bring it to boil and place the bowl on top in such a way that it cover the pots opening without the
bottom of the bowl touching the water.

by Kevin Lynch @

Normally I don’t do all that much with spaghetti squash but this year I have really been enjoying it and in particular in stuffing it with tasty things like lasagna or in this case chicken enchilada filling. The basic idea behind this is that you cut a spaghetti squash in half, scoop out the seeds, roast it, stuff it with chicken enchilada filling, cover it in cheese and then bake it until the cheese has melted. One of the fun things about stuffed spaghetti squash like this is that you can use small spaghetti squash and then just serve it in perfectly individually sized servings in the shell itself!

 I kept things nice and simple for the chicken enchilada filling going with shredded chicken, a light and tasty homemade enchilada sauce, black beans and corn and with the melted cheese topping your family will never know just how healthy this is or how many vegetables lurk underneath! What a great light, family fun meal!

Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Servings: 4

Spaghetti squash boats filled with chicken enchilada inspired filling and topped with plenty of melted cheese!


For the roasted spaghetti squash:
2 small spaghetti squash, cut in half and seeded
1 tablespoon oil
salt and pepper to taste

For the chicken enchilada stuffed spaghetti squash:
1/2 pound chicken, cooked and shredded
2 cups enchilada sauce (see below)
1/2 cup black beans (optional)
1/2 cup corn (optional)
1/4 cup cilantro, torn
1/2 cup cheddar cheese, shredded
1/2 cup monterey jack cheese, shredded


For the roasted spaghetti squash:
1.Brush the inner flesh of the spaghetti squash with oil, season with salt and pepper and roast, skin side up, in a preheated 400F oven until tender, about 30 minutes.

For the chicken enchilada stuffed spaghetti squash:
2.Mix the chicken, enchilada sauce, beans, corn and cilantro, divide the mixture between the spaghetti squash and top with the cheese.
3.Broil in the oven until the cheese has melted and turned a light golden brown, about 2-3 minutes.

Nutrition Facts: Calories 452, Fat 25g (Saturated 9g, Trans 0), Cholesterol 77mg, Sodium 276mg, Carbs 30g (Fiber 6g, Sugars 5g), Protein 26g
Nutrition by: Nutritional facts powered by Edamam

Enchilada Sauce

Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Servings: 4 cups

A quick and easy homemade enchilada sauce.

1 tablespoon oil
1 small onion, diced
1 clove garlic, grated
1 teaspoon cumin, toasted and ground
1 (28 ounce) can diced tomatoes
1-2 chipotle chilies in adobo
1 teaspoon oregano
salt and pepper to taste

1.Heat the oil in a pan over medium heat.
2.Add the onion and saute until tender, about 5-7 minutes.
3.Add the garlic and cumin and saute until fragrant, about a minute.
4.Puree the onions and garlic along with the chilies and tomatoes in a food processor and return to pan.
5.Bring to a boil, reduce the heat, simmer for a few minutes and season with salt and pepper.

Nutrition Facts (per cup): Calories 75, Fat 3g (Saturated 0.3g, Trans 0), Cholesterol 0, Sodium 21mg, Carbs 10g (Fiber 2g, Sugars 5g), Protein 1g

By Chef G and Racheles Health Eating

6 bell peppers (red is best)
1 tsp olive oil
1/2 onion, chopped
1 garlic clove, chopped
1 1/2 c spinach, chopped
1-2 chicken breasts, cooked, chopped small or shredded
1 can black beans, drained and rinsed
1 large tomato, chopped
1 large handful cilantro, chopped
Juice of 1 lime
1 tsp cumin
Salt and pepper to taste
1 c cheddar, grated
3/4 c salsa

 Preheat the oven to 350 degrees.
Slice the tops off the bell peppers, and cut out the seeds and membranes inside. If needed for the peppers to stand up right, slice a little off of the bottoms for a flat surface.

 Saute the onion and garlic in the olive oil until soft, about 5 minutes.

 In a large mixing bowl, stir together the cooked onion and garlic, the spinach, chicken, black beans, tomato, cilantro, lime juice, cumin, and salt and pepper. Then stir in 3/4 cup of the cheese, and the salsa.

 Fill each pepper with the mixture. (I packed each pepper). Bake for 20-25 minutes, then add the rest of the cheese to the tops of the peppers, and bake another 3 minutes, or until the cheese is melted.

 Serve with extra salsa, light sour cream (or plain greek yogurt), and avocado.

by Mike Scott

1 12” Pie Crust (store bought or your favorite recipe)
4 cups heirloom tomatoes, preferably cherry to small size
1 cup of grated gruyere cheese
5 large chopped basil leaves
2 cloves minced garlic
1 tsp. olive oil
½ tsp. minced fresh rosemary
¼ tsp. sea salt

1.   Place oven rack to the center position and preheat the oven to 375°F.

2.   Slice tomatoes in halves and add to a medium bowl. Add half cup of gruyere cheese, 4 chopped basil leaves, 2 cloves minced garlic, 1 tsp. olive oil, ½ tsp. minced rosemary, and ½ tsp. sea salt to bowl and toss with hands.
3.   Roll out piecrust and place on parchment paper on a cookie sheet. If you don’t have parchment paper, a greased cookie sheet will do. Spread the other (almost) half cup of grated gruyere cheese over the piecrust. Make sure to save a little cheese for the top of the galette after it has slightly cooled.
4.   Spread mixture over piecrust leaving about 2 inches on the sides.  Fold the sides up and over the mixture. I brushed the sides with an egg mixture and sprinkled a little sea salt on the crust. So good!
5.   Bake until crust is a golden brown. Usually 35 to 40 minutes. Let pie slightly cool. Sprinkle the remaining gruyere cheese and sweet chopped basil on top. Enjoy!
From Mike’s summer garden: heirloom tomatoes, sweet basil, and rosemary.

By Chef G and Racheles Healthy Eating

2 sweet potatoes, diced
2 cups turkey, diced
1/2 onion, diced
1 bell pepper, diced
2 cloves garlic, finely minced
1/2 jalapeno, finely minced
4 fried eggs (1 per person)
1/2 tsp ground sage
1/4 tsp dried thyme
olive oil or garlic olive oil for cooking
salt & pepper to taste
avocado and turkey bacon crumbles, (optional)

Heat about 1 tbl of garlic olive oil in a large pan over medium high heat. Add cubed sweet potatoes and let cook for 1-2 minutes without turning so that the outsides edges crisp up. Stir and repeat until potatoes are crisp on all sides. Remove from pan.

 Add another 1 tbl of garlic olive oil to pan and add pepper, onion, and jalapeno, cooking until translucent (about 3-4 minutes), then add garlic. Cook for one minute and push onion/peppers aside and add turkey. Heat for 1-2 minutes then add sage and thyme.

 Spray a small pan with non-stick olive oil cooking spray and heat over medium heat for a minute before gently cracking over pan. Cook gently over medium heat for 2 minutes and then flip to cook other side 1 minute if desired.

 Serves 4

by Mike Scott of Eagle Rock Backyard Farms


 Spicy Seasoning:
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon chili powder
1 tablespoon cayenne pepper
1 & 1/2 tablespoons cumin
1 teaspoon sea salt
* This is enough seasoning for more than one meal. I use 1 tablespoon of the spicy seasoning for this recipe and save the remaining seasoning for other meals you want to spice up.

 12 ounces firm tofu, drained and cut into 1 inch cubes
4 cups cabbage, chopped
3 to 4 radishes, thinly sliced
1 small red onion, chopped
1/2 cup fresh cilantro, chopped
2 limes, 1 zested and juiced, 1 cut into wedges
8 corn tortillas
1/4 cup nonfat plain Greek yogurt
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 tablespoons olive oil
Sea salt & pepper to taste


 In a large skillet heat 1 tablespoon olive oil over medium heat. Add tofu, 1 tablespoon spicy seasoning, and 1 tablespoon Worcestershire sauce. Cook until the tofu is a light golden brown.

 In a large bowl, add cabbage, red onion, cilantro, radishes, lime zest, red wine vinegar, 1 tablespoon olive oil, and half of the lime juice, and toss. Mix the remaining lime juice with the yogurt and season with salt and pepper.

 Serve tofu and cabbage slaw on warm tortillas and drizzle with yogurt lime sauce. Serve with lime wedges. Enjoy!

 Fresh from Mike’s garden: cabbage, red onion, radishes, and cilantro

By Christina Ross @

For the Noodles:
1 medium-large zucchini
1 medium-large yellow squash

Slice the zucchini and squash lengthwise using a mandoline slicer cheese grater, or
vegetable slicer. You will want to slice the vegetables 1/8” thick. Set slices aside and begin
to make the sauce and ricotta.

For the Sauce:
2 small garlic cloves
1 med shallot
1 pint cherry tomatoes (aprox 3 cups)
3 tbsp cold pressed extra virgin olive oil
1 handful fresh basil
1/4 cup fresh parsley
2 tbsp fresh rosemary
1 tsp black pepper
1 tsp salt

Place all ingredients in food processor or blender and pulse until everything is chopped and
mixed to a consistency of your liking. Place in bowl and set aside.

For the Ricotta:
2 1/2 cups raw macadamia nuts
1 handful basil
1/2 handful parsley
1 tbsp rosemary
2 tsp salt
2 tsp black pepper
1/4 cup lemon juice
1/4 – 3/4 cup water (depending on your preference)

Put all ingredients except for water in blender and begin to pulse. Add water as blending.
Blend until desired consistency. Add more water if you want the ricotta to be thinner. Place
in bowl and set aside.

In a rectangular dish or pan place 1 layer of zucchini and squash noodles lengthwise
covering the bottom of your pan or dish. You can alternate zucchini and squash or layer any
way you’d like. Next spread the ricotta on top of the noodles, spread evenly across the
entire pan. Next layer tomato sauce on top of ricotta and spread evenly. Repeat layering
the three ingredients until you have run out of everything. I really like adding fresh
spinach leaves to the top layer. If you choose to add spinach once you get done placing the
last of your noodles, spread the ricotta on top & add a layer of spinach leaves. Spread the
remaining tomato sauce on top and garnish with fresh herbs or cherry tomatoes.
This dish is most flavorful if you serve it a few hours after preparing. Allowing time for all
of the flavors to macerate the noodles.

I also love to add layers of tender baby spinach in between the sauce and noodles.

Alternatively you could try serving this with a simple baby spinach salad.

Recipe by Melissa Roberts

Summer’s bounty gets even better when it’s combined in a fresh-tasting pasta dish.

6 bacon slices
1 lb fusilli
3 ears corn, kernels cut from cob
1 1/2 lb zucchini or yellow summer squash, coarsely chopped (1/2-inch pieces)
1 (5- to 7-ounce) container basil pesto
Accompaniment: grated Parmigiano-Reggiano
•Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Drain on paper towels; discard drippings from skillet.
•Meanwhile, cook fusilli in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then add vegetables to pasta in pot and cook, partially covered, 2 minutes (water will stop boiling). Drain.
•Add pasta with vegetables to skillet along with pesto and 1/4 cup reserved cooking water and toss. Season with salt and moisten with additional cooking water if necessary.
•Top with crumbled bacon and a generous amount of freshly ground pepper and fresh basil leaves.

Active time:10 min,  Start to finish:20 min


Photograph by Romulo Yanes

By Chef Rick Bayless
Cook Topolobampo’s chilaquiles for breakfast, or lunch or dinner
3 unpeeled garlic cloves
4 ounces (1/2 large) white onion, sliced 1/2-inch thick
1 to 2fresh habanero chiles
2 15-ounce cans diced fire-roasted tomatoes
2 sprigs epazote
3 tablespoons vegetable or olive oil (divided use)
10ounces thick tortilla chips
1/4cup crema
1/4cup crumbled Mexican queso fresco or other fresh cheese such as feta or goat cheese
4 fried eggs, optional
4 ounces greens or microgreens such as frisee, baby arugula or watercress
1/2 watermelon radish OR 2 breakfast radishes, cut into matchsticks
Heat a large (10-inch) (non-stick or lined with foil) skillet over medium-high. Lay in the garlic, onion and chiles and cook, turning occasionally, until they’re softened and darkened in spots, about 7 minutes. Let cool.
Heat 2 tablespoons of the oil in a medium-large (4- to 6-quart) heavy pot (preferably a Dutch oven) set over medium. When the vegetables are cool enough to handle, give the onion a rough chop and scoop it into the pot. Cook, stirring, until golden brown, 3 to 4 minutes. Chop the garlic, add it to the pot and cook until aromatic, about 1 minute more. Stem and chop the chile and add it to the pot along with the tomatoes and epazote. Bring the mixture to a boil, then reduce the heat and let it simmer, uncovered, for 10 minutes.
Transfer the sauce to a loosely-covered blender jar and process until smooth. Taste and season with salt, usually about 1 teaspoon. Return the sauce to the pot, set over medium heat and bring back to a simmer.
Pour the tortilla chips into the sauce and fold them into the sauce with a spatula until coated. Cover the pot and let the chips soften in the sauce for 3 minutes. Remove the pot from the heat.
Line 4 6-ounce ramekins with plastic wrap, leaving about 4 inches of overhang on either side. Use a slotted spoon to transfer the chilaquiles to the ramekins, filling each ramekin to the rim and packing the chips in lightly with the back of a spoon.
To serve the chilaquiles, place a plate over each ramekin, grasp the plate and ramekin firmly, then reverse the two. Gently lift off the ramekin and remove the plastic wrap. Top each mound of chilaquiles with 1 tablespoon of crema and sprinkle with 1 tablespoon of queso fresco. If you like, crown the chilaquiles with a fried egg. Arrange the greens around the chilaquiles, sprinkle the radishes over the greens and drizzle the salad with the remaining tablespoon of oil. Finish the plate with a sprinkling of salt and you’re ready to serve.

By Michael Scott
Fried Green Tomato with Poached Egg, and applewood smoked ham

By Two Peas & Their Pod
Butternut Squash Mac and Cheese
Yield: 6-8 servings
Cook Time: 45 minutes
1/2 medium butternut squash, peeled, seeded, and chopped
1 tablespoon olive oil
Kosher salt and pepper
1/2 pound elbow macaroni
2 1/2 cups milk, divided
2 tablespoons butter
3 tablespoons flour
1/8 teaspoon ground nutmeg
1 tablespoon fresh chopped rosemary
1 cup aged white cheddar cheese, shredded
1 cup sharp cheddar cheese, shredded
3/4 cup whole wheat breadcrumbs
1. Preheat oven to 400 degrees F. Place butternut squash chunks on a large baking sheet. Drizzle olive oil over the squash and toss. Sprinkle with kosher salt and pepper. Roast for 20-30 minutes or until tender, turning once.
2. While the butternut squash is roasting, cook macaroni according to package directions, drain well. Set aside.
3. Add butternut squash to food processor or blender and puree until smooth. Add in 1/2 cup of the milk and puree again. This will help thin out the butternut squash.
4. In a large skillet over medium heat, add the butter. When the butter is melted whisk in the flour. Add the nutmeg. Cook for 2 – 3 minutes, whisking constantly, or until flour mixture smells nutty. Add the remaining 2 cups of milk and whisk until mixture is smooth. Turn heat to high and bring to a boil while continuing to whisk. After sauce has thickened, turn heat to low and whisk in butternut squash mixture. Stir in the fresh rosemary. Add the cooked macaroni to the pan and stir until the macaroni noodles are well coated. Season with salt and pepper, to taste.
5. Grease a 2 quart casserole dish. Pour half of the macaroni noodles into the pan. Sprinkle half of the aged cheddar and sharp cheddar over the macaroni noodles. Add the remaining noodles and then top with the rest of the cheese. Sprinkle breadcrumbs on top.
6. Place the pan in the oven and bake for 25-30 minutes, or until macaroni and cheese is bubbling. Remove from oven and let rest for 5 minutes. Serve warm.

Recipe and photos by River of Wing it Vegan. River blogs “vegan grub, craftiness, and geekery.” You can visit her Halloweegan Index for more spooky creations.
Author: River
Serves: 2 to 8 servings (depending on the vessel)
2 – 4 orange bell peppers
Olive oil
Black pepper
Quinoa Stuffing:
1 tablespoon olive oil
½ cup onion, chopped
½ cup mushrooms, chopped
1 garlic clove, minced
1 cup vegetable broth
½ cup uncooked quinoa
2 tablespoons nutritional yeast
1 tablespoon minced fresh parsley
¼ teaspoon salt
Black pepper, to taste
For the Squash:
If you’re going to bake them in a conventional oven, preheat it to 375ºF.
Cut off the tops and use a spoon to remove the seeds. Save the tops for later!
Use a pencil to draw the faces on peppers, and use a small serrated knife to carve out the faces. Luckily, carving a small pepper is easier than carving a big pumpkin!
Brush a little olive oil all over the inside of the peppers and lightly sprinkle them with salt and black pepper.
At this point you can choose to bake them in a conventional oven for 25 to 30 minutes
For the Stuffing:
Heat the oil in a medium saucepan over medium heat. Add the onions and saute for about 5 minutes or until soft. Stir in the mushrooms and saute 2 more minutes. Stir in the garlic and saute for just about 30 seconds.
Add the vegetable broth, quinoa, nutritional yeast, parsley, salt, and black pepper, to taste. Reduce heat to low, cover, and simmer for about 15 or until the liquid is absorbed. Keep it covered, remove from the heat, and let the quinoa sit for 5 to 10 minutes. Uncover and fluff with a fork.
Halloweegan Peppers: Stuff a carved orange bell pepper. Carve, stuff, and bake in a covered casserole dish at 350 degrees F. for 25 to 30 minutes.

Pumpkin Spice Pancakes
From:  The Wheatless Kitchen
3/4 cup Oat Flour (certified gluten-free if necessary; all-purpose flour will also work)
1/4 cup whole Oats (certified gluten-free if necessary)
1 cup Pumpkin Puree
2 large Eggs
1/4 cup unsweetened Vanilla Almond Milk
1 teaspoon Vanilla extract
1/2 teaspoon ground Ginger
1/2 teaspoon Cinnamon
1/2 teaspoon Pumpkin Spice
1/2 teaspoon Salt
1/2 teaspoon Baking Soda
2 tablespoon Coconut Oil (or other cooking oil of choice)
Preheat skillet or stovetop griddle pan on medium heat.
In a large bowl, combine all of the ingredients with the exception of the coconut oil and whisk until well combined.
Melt coconut oil in the skillet and using an ice cream scoop, scoop batter onto the skillet and with the back of a spoon, form each into a round pancake.
Let it cook for 2-3 minutes, then flip and cook another 2 minutes.
Transfer to a plate while finishing the rest of the batter. Enjoy with your favorite toppings!
Nutrition Information
Serves: 4 | Serving Size: 2 pancakes
Per serving: Calories: 241; Total Fat: 12g; Saturated Fat: 8g; Monounsaturated Fat: 1g; Cholesterol: 93mg; Sodium: 495mg; Carbohydrate: 23g; Dietary Fiber: 5g; Sugar: 2g; Protein 9g

From:  The

4 sweet potatoes
2 tablespoons olive oil
1 shallot, diced
1 garlic clove, minced
1 (4-inch) sprig fresh rosemary
1/4 teaspoon red pepper flakes
1 1/2 cups (or 1 can) cooked and drained white beans
6 cups kale, trimmed and sliced into ribbons
Juice of 1/4 lemon
Salt and freshly ground black pepper

Preheat oven to 400°F.
Scrub the sweet potatoes and prick them in a few places with a fork. Place them on a baking sheet and bake until soft all the way through, about 45 minutes to 1 hour.
Start the beans and greens about 15 to 20 minutes before the sweet potatoes are done.
In a wide, deep saucepan with a cover, heat the olive oil over low-moderate heat. Add the shallots and cook until softened, about 5 minutes. Add the garlic, rosemary sprig, and red pepper flakes and cook, stirring, for about a minute. Add the beans and cook for 5 minutes, stirring occasionally. Add the kale, cover the pan, and cook, stirring occasionally, for about 5 minutes or until the kale is soft. Remove the rosemary sprig, stir in the lemon juice, and season to taste with salt and pepper.
To serve, slice each sweet potato lengthwise and push on the ends to open up the middle. Spoon the beans and greens into the center.
Serves 4


1 cup cubed Potatoes
1 tablespoon Olive Oil
1/2 small Onion, chopped (approx. 1/4 cup)
2/3 cup Red Pepper, thinly sliced
2 teaspoons Garlic, minced
2 links (approx. 70 grams each) Chicken Sausage, sliced (certified gluten-free if necessary)
1/8 teaspoon Black Pepper
1/2 cup reduced-fat shredded Cheddar Cheese
4 large Eggs

For Garnish:
1 tablespoon Buffalo Wing Sauce (certified gluten-free if necessary)
1 stalk Green Onion, sliced
Heat your oven to 400°F.
Bring a medium pot of water to a boil and cook the cubed potatoes until they are just fork tender, about 3-4 minutes. Drain and set aside.
In a large pan, heat the olive oil up on medium heat. Cook the potatoes, onion and red pepper until lightly golden and soft, about 4-5 minutes.
Add in the garlic, chicken sausage and salt and pepper. Cook, stirring often, until the sausage is lightly browned. Let sit for 5 minutes to caramelize the bottom.
Sprinkle the grated cheese on and stir to mix it into the potato mixture.
Make four wells in the hash and gently crack the eggs into them. Bake until the eggs are cooked as much as you like them-–runny eggs will take about 4-5 minutes.
Drizzle with buffalo sauce, sprinkle with diced green onion and serve.
Nutrition Information
Serves: 4 | Serving Size: 1/4 of dish
Per serving: Calories: 243; Total Fat: 16g; Saturated Fat: 3g; Monounsaturated Fat: 4g ; Cholesterol: 185mg; Sodium: 374mg; Total Carbohydrates: 11g; Dietary Fiber: 1g; Sugars: 1g; Protein: 16g

from:  myfitnesspal 

For the beef and tomato sauce:

2 tablespoons Olive Oil
1 medium Brown Onion, diced
1 teaspoon Salt
1 teaspoon Ghee
500 grams (1.1 pounds) 95% lean ground Beef
2/3 cup dry Red Wine
3 Garlic cloves, finely diced chopped
2/3 teaspoon Black Pepper
2/3 teaspoon Sweet Paprika
3 cups Tomato Passata
For the lasagna layers:
1 Parsnip (approx. 9 inches long), peeled and sliced thinly
1 large Eggplant (approx. 1 1/4 pound), sliced into 1 cm-thick disks (1/2 inch)
1 teaspoon Salt
2 tablespoons Olive Oil
2 tablespoons Ghee
1/2 cup fresh Basil leaves, torn
5 Button Mushrooms, sliced
2 cups baby Spinach leaves
3 medium Zucchini, sliced vertically into thin ribbons
1 1/2 cups Ricotta Cheese
2–3 tbsp grated Parmesan Cheese
20 cherry Tomatoes, halved
To prep the parsnip layers :
Heat oven to 180°C (355°F). Place a layer of parsnip slices with a little ghee in a deep lasagna tray and pre-bake in the oven for 15 minutes, this will help to soften them slightly before we build the rest of the layers. Set aside.
To make the meat sauce:
Heat 2 tbsp of olive oil and sauté onion with a pinch of salt for 5-8 minutes, until slightly caramelized. Add 1 tsp of ghee and bring the heat up to high.
Break the beef mince and add to the frying pan. Use a spatula or a potato masher (my little trick) to stir and break the mince apart into small pieces, as it tends to clump together during cooking. Cook for about 5–6 minutes, until browned.
Add red wine, garlic, pepper, paprika and salt to cooking meat and stir for 3-4 minutes. Add tomato passata, bring to boil and turn the heat down to simmering temperature. Simmer for 10 minutes.
To prep the eggplant layers:
Meanwhile, sprinkle eggplant slices with salt and set aside for 10 minutes to draw out some of the juices. Rinse and pat dry. Heat the oven back to 180°C (355°F).
In another frying pan, heat 2 tbsp olive oil and 1 tsp ghee. Fry the eggplant in batches for 2-3 minutes on each side, until light golden brown. Add more olive oil and ghee as you go along. Set aside, by this stage all our layer ingredients should be ready.
To assemble the lasagna:
Take the baking tray out of the oven and start layering the lasagna in this order from bottom to top: parsnip slices, 1/3 of tomato meat sauce, eggplant slices, fresh basil leaves, mushrooms, remaining meat sauce, baby spinach and zucchini slices. Drizzle olive oil and cracked black pepper if desired.
To cook the lasagna:
Cook in the oven, at 180°C (355°F), for 35–40 minutes. If using ricotta and grated Parmesan cheese, add on top of the lasagna at the 20 minutes cooking-time mark. Increase the heat to 200°C (390°F) for the last 10–15 minutes.
Garnish with fresh basil and a few cherry tomatoes. Serve with a side mixed salad.
Nutrition Information
Serves: 8 | Serving Size: 1/8 of dish
Per serving: Calories: 417; Total Fat: 19g; Saturated Fat: 2g; Monounsaturated Fat: 7g ; Cholesterol: 64mg; Sodium: 806mg; Total Carbohydrates: 36g; Dietary Fiber: 12g; Sugars: 15g; Protein: 26g
Nutrition Bonus: Potassium: 1184mg; Vitamin A: 85%; Vitamin C: 113%; Calcium: 22%; Iron: 20%

From:  MyFitnessPal
1 cup Leeks, sliced into rounds about 1/2 cm thick
2 cups Broccoli, chopped into small florets
1 cup Mushrooms, sliced
8 Eggs (if you want to use all egg whites, substitute 1 1/3 cups)
½ cup unsweetened Almond Milk (or desired alternative)
2 tbsp Parsley, freshly chopped
1 tsp dried Rosemary, crumbled
¼ tsp Turmeric
1/8 tsp Black Pepper

Preheat oven to 400F. Place a cast iron (or other oven-proof skillet) on the stove and mist with oil. Sautee the leeks, broccoli and mushrooms until the broccoli becomes bright green and mushrooms soften.
In a small bowl, whisk together the eggs, almond milk, herbs, and black pepper. Pour the egg mixture over the veggies and let the skillet sit over medium heat for 3 minutes.
Transfer the skillet to the oven and bake for 10 minutes. The middle should be set, but if not, continue baking a few minutes more. If you would like the top to be slightly golden, switch the oven to broil for 1-2 minutes. Allow the pan to cool for 5 mins, then slice the frittata and serve
Nutrition Information
Serves: 4 | Serving Size: 1/4 of frittata
Per serving: Calories: 185; Total Fat: 11g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Cholesterol: 423mg; Sodium: 181mg; Carbohydrate: 8g; Dietary Fiber: 2g; Sugar: 3g; Protein 15g
Nutrition Bonus: Potassium: 390mg; Iron: 17%; Vitamin A: 27%; Vitamin C: 75%; Calcium: 15%

2 cups prechopped peeled butternut squash
6 tablespoons water
2 cups baby kale
1 teaspoon canola oil
1/4 teaspoon salt
1 cup canned unsalted black beans, rinsed and drained
4 (8-inch) whole-wheat flour tortillas
6 ounces shredded part-skim mozzarella cheese (about 1 1/2 cups)
Cooking spray
1. Heat a skillet over medium heat. Add squash and 6 tablespoons water; cover and cook 6 minutes. Uncover and stir in kale, oil, and salt; cook 2 minutes. Remove from heat.
2. Place 1/2 cup beans in a bowl; mash. Add remaining 1/2 cup beans and squash; toss. Divide mixture among tortillas; top evenly with cheese. Fold each in half over filling. Coat tortillas with cooking spray.
3. Wipe skillet clean; return to medium heat. Add 2 quesadillas; cook 2 minutes on each side. Repeat with remaining quesadillas.

2 cups precut peeled butternut squash (about 12 ounces)
1/4 teaspoon kosher salt, divided
1 (8-ounce) prebaked thin pizza crust (such as Mama Mary’s)
5 tablespoons refrigerated light alfredo sauce
1 teaspoon extra-virgin olive oil
6 cups fresh baby spinach
1 ounce goat cheese, crumbled (about 1/4 cup)
1/4 teaspoon freshly ground black pepper
1. Preheat oven to 450°.
2. Place squash in a large microwave-safe dish; add water to a depth of 1/2 inch. Cover with plastic wrap; microwave at HIGH 5 minutes. Drain and toss squash with 1/8 teaspoon kosher salt.
3. While squash cooks, place pizza crust on a baking sheet; spread alfredo sauce over crust.
4. Heat oil in a nonstick skillet. Add spinach; sauté 1 minute. Stir in remaining 1/8 teaspoon salt. Arrange wilted spinach over sauce. Top with squash and goat cheese; sprinkle with pepper.
5. Bake pizza in bottom third of oven at 450° for 6 minutes. Turn oven to broil; cook pizza 1 additional minute or until crust is crispy. Cut pizza into 8 wedges, and serve immediately.

1/4 cup extra-virgin olive oil
1 tablespoon rosemary leaves
1 teaspoon chopped thyme
1 teaspoon chopped oregano
1 teaspoon ground cumin
1 1/2 pounds skinless, boneless chicken breast halves, cut into 1 1/2-inch cubes
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon caraway seeds
2 roasted red peppers from a jar, coarsely chopped
1 red Thai chile, with seeds, chopped
1 garlic clove, chopped
3 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
Hummus, for serving
In a large bowl, mix the olive oil with the rosemary, thyme, oregano and ground cumin. Add the chicken and toss well. Cover and refrigerate for at least 2 hours or overnight.
In a small skillet, toast the cumin, coriander and caraway seeds over moderately high heat, shaking the skillet a few times, until the spices are fragrant, about 2 minutes. Transfer to a spice grinder and let cool completely. Grind to a powder.
In a blender, combine the roasted peppers with the chile, garlic, olive oil, lemon juice and ground spices and puree. Season the harissa with salt.
Light a grill. Thread the chicken pieces onto 8 metal skewers. Season with salt and grill over moderately high heat, turning, until nicely charred and just cooked, about 14 minutes. Serve the skewers with the harissa and hummus.

Each slider is a touchdown at 170 calories and 14 grams of protein.
1/2 teaspoon garlic powder
1/4 teaspoon salt $
1/4 teaspoon freshly ground black pepper $
1 1/4 pounds ground turkey breast $
1/2 cup (2 ounces) crumbled Gorgonzola cheese
Cooking spray
1/4 cup reduced-fat mayonnaise $
2 tablespoons minced sweet gherkin pickle (about 2 small)
1/8 teaspoon freshly ground black pepper $
12 (1-ounce) dinner rolls $
6 curly leaf lettuce leaves, torn in half
Combine first 4 ingredients in a large bowl. Add cheese, stirring with a fork just until combined. Divide turkey mixture into 12 equal portions, shaping each into a 1/4-inch-thick patty.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 4 patties; cook 2 minutes. Carefully turn patties over; cook 2 minutes or until done. Place patties on a large baking sheet in a single layer. Repeat procedure with remaining patties. Cool patties to room temperature. Cover with plastic wrap; freeze until firm. Place in a single layer in zip-top plastic bags; freeze up to 3 months.
Thaw patties overnight in refrigerator.
Preheat oven to 400º.
Coat a large baking sheet with cooking spray. Place patties on baking sheet in a single layer; cover with foil. Bake 10 minutes or until thoroughly heated. Keep warm.
Combine mayonnaise, pickle, and 1/8 teaspoon pepper in a small bowl. Cut rolls in half horizontally. Spread about 1 teaspoon mayonnaise mixture on bottom half of each roll; top each with 1 turkey patty and 1 piece lettuce. Cover with tops of rolls. Serve immediately.

Delicious chicken enchiladas with an irresistible avocado cream sauce!
By: Gimme Some Oven
2 Tbsp. olive oil
1 medium white or yellow onion, peeled and thinly sliced
2 poblano peppers, stemmed and thinly sliced
1 jalapeno pepper, finely diced (remove seeds for less heat)
8-10 (6-inch) flour tortillas
4 cups shredded cooked chicken
2-3 cups Monterrey Jack cheese
optional garnish: fresh cilantro, sour cream, and/or shredded cheese
2 Tbsp. butter
2 Tbsp. flour
2 cups chicken broth
3/4 cup sour cream
1/2 tsp. cumin
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
2 California avocados, peeled and pitted
1/2 cup chopped fresh cilantro
juice of one lime
Prepare the “Avocado Cream Sauce” as listed below. Preheat the oven to 375? F. Grease a 9 x 13-inch baking dish.
In a large skillet, heat olive oil over medium-high heat. Add onion, poblano and jalapeno, and saute for 5-6 minutes until the onions are cooked and translucent. Remove from heat.
To assemble the enchiladas, place a tortilla on a flat surface. Spread a tablespoon or two of the avocado sauce down the middle of the tortilla. Then layer on some of the vegetable mixture, shredded chicken and cheese. Carefully roll the tortilla and place it seam side down in the baking dish. Repeat with the remaining tortillas. Drizzle the top with about half of the remaining avocado cream sauce, then cover the dish with foil and bake for about 20 minutes, or until tortillas are heated through and begin to harden.
Remove from the oven, then serve individual enchiladas drizzled with the remainder of the avocado cream sauce. You can also garnish with additional cilantro, cheese, and/or sour cream.
Melt the butter in a skillet over medium high heat. Add the flour, whisking until golden and bubbly, about 2-3 minutes. Slowly whisk the broth into the flour mixture. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes. Stir in the sour cream, cumin, salt, garlic powder and pepper, whisking if necessary to remove any lumps. Remove from heat and transfer mixture to a blender or food processor. Add avocados, cilantro and lime juice, and pulse until smooth and well-blended. (Be very careful blending hot liquids — the heat will expand! So be sure to remove the lid occasionally so that the heat can escape.) Season with additional salt or pepper if needed.

from: Skinnyms
1 tablespoon extra-virgin olive oil
2 teaspoons sesame seed oil
2 cloves garlic, minced
4 stalks Bok Choy, leaves removed, sliced into 1/2-inch pieces
6 Broccolini or 1 cup broccoli florets
2 tablespoons (low-sodium) soy sauce, more to taste (optional, Tamari)
4 cups cooked and chilled white quinoa (cook according to package instructions)
1/4 cup toasted sesame seed
In a large skillet add oils, turn to medium-low heat, sauté garlic until fragrant, about one minute. Add Bok Choy and Broccoli, cover and continue cooking approximately 5 minutes, or until slightly tender.
Remove broccolini and set aside.
Add soy sauce and cooked quinoa. Stir and cook just until quinoa is heated through. Turn off heat, place broccolini on top of quinoa, sprinkle with toasted sesame seeds. Cover and let rest 5 minutes. Serve immediately.

from:  Skinnyms
1 tablespoon olive oil
1 small onion, diced
1 clove garlic, minced
2 chicken breast filets, sliced
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 tablespoon Balsamic vinegar
2 bell peppers, cut in half with seeds removed
2 slices provolone cheese, reduced fat
Preheat oven to 350 degrees F.
Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft. Add the garlic and the chicken and cook unit browned. Stir in the salt, cayenne, and Balsamic. Continue cooking until chicken is cooked through.
Cut the bell peppers in half and remove the core and seeds. Fill the peppers with the chicken mixture and lay in a baking dish. Add a few tablespoons water to the bottom of the dish and cover tightly with foil. Bake for 35 minutes.
Remove the cover and top each bell pepper half with a half slice of provolone. Put back in the oven uncovered, and bake until cheese is browned and bubbly, 5-10 more minutes.

Delicate curls of spaghetti squash stand in for traditional pasta in this cheesy chicken dish

By Lisa Howard
Serves: 4
Hands-on time: 30 minutes
Total time: 45 minutes
3 lb spaghetti squash, quartered and seeded
1 tsp olive oil
1 lb boneless, skinless chicken breasts, trimmed and cut into 1/2-inch-thick strips
1 Bosc pear, cored and sliced 1/4 inch thick (TIP: To prevent sliced pear from browning, place in a bowl of cold water; drain when ready to use.)
1 tsp dried sage
2 tbsp minced fresh chives
3 oz shaved Parmesan cheese
Preheat oven to 375°F. Place squash cut side up on a foil-lined, rimmed baking sheet. Add 1/4 inch water to sheet. Bake until edges are golden brown and squash is easily pierced with the tip of a sharp knife, about 35 minutes. Set aside until just cool enough to handle.
In a large nonstick skillet, heat oil on medium. Add chicken and cook for 2 minutes. Flip chicken and add pear and sage. Sauté, stirring occasionally, until chicken is cooked through, about 5 minutes. Transfer chicken, pears and pan drippings to a large bowl.
With 2 forks, scrape stringy squash flesh from skin, separating into strands. Add squash flesh to bowl with chicken mixture. Add chives and toss to combine. To serve, top with cheese.
Nutrients per serving (10 oz chicken-squash mixture and 3/4 oz cheese): Calories: 349, Total Fat: 10 g, Sat. Fat: 4 g, Monounsaturated Fat: 4 g, Polyunsaturated Fat: 1 g, Carbs: 32 g, Fiber: 2 g, Sugars: 5 g, Protein: 36 g, Sodium: 460 mg, Cholesterol: 81 mg

Make this simple chicken Waldorf salad for lunch, you can take your meal on-the-go!
by Love & Zest
4 cups rotisserie chicken, deboned, and shredded (approx. 1/2 small chicken)
1 medium lemon, juiced
1 tablespoon orange juice
2 tablespoons 2% plain Greek yogurt
1 tablespoon mayonnaise
1/2 medium Gala apple, diced
1/4 cup dried plums (prunes), diced
1 tablespoon chopped green onions
1 cup arugula
4 medium 100% whole wheat tortillas (approx. 120 calories each)
Using a fork, combine the shredded chicken with yogurt, mayonnaise, orange juice, and lemon juice until the ingredients are well mixed. Season with freshly grated pepper.
Fold in in apples, plums and onions.
Assemble the wrap using the chicken salad mixture, arugula and whole wheat tortilla.
Nutrition Information
Serves: 4 | Serving Size: 1 wrap
Per serving: Calories: 333; Total Fat: 14g; Saturated Fat: 6g; Monounsaturated Fat: 1g; Cholesterol: 84mg; Sodium: 976mg; Carbohydrate: 30g; Dietary Fiber: 4g; Sugar: 8g; Protein: 25g

The Mediterranean-inspired recipe features baked butternut squash boats filled with fluffy quinoa, Brussels sprouts, olives and feta cheese
by Dietitian Debbies Dishes
1 large butternut squash (about 2 pounds)
Olive oil for brushing (about 1 tablespoon)
1/2 cup uncooked quinoa, rinsed (certified gluten-free if necessary)
1 cup low-sodium vegetable broth (certified gluten-free if necessary)
3/4 cup brussels sprouts
1/4 cup chopped onion
2 tablespoons butter
8-10 kalamata olives, chopped
2-3 fresh sage leaves, chopped
1 tablespoon balsamic vinegar
1 ounce feta cheese
Preheat oven to 350 degrees F.
Cut the butternut squash in half lengthwise, scoop out the seeds, and place cut side up on a baking sheet lined with aluminum foil.
Brush cut side of the squash with olive oil and sprinkle with salt and pepper. Cover with a sheet of aluminum foil and bake for 45-60 minutes or until tender when poked with a fork.
In a medium sauce pan, combine the quinoa and vegetable broth. Bring to a simmer and cover. Cook about 15-20 minutes or until broth is absorbed. Set aside.
Put the brussels sprouts in a food processor and process until finely chopped/shredded.
In a skillet, melt the butter. Add the chopped onion, sage, and brussels sprouts. Cook over medium-high heat, stirring frequently until brussels sprouts begin to brown and onion is translucent.
Combine the quinoa, sprout mixture, olives, balsamic, and feta.
Scoop out the flesh of the butternut, leaving about 1/3 to 1/2 inch of pulp in the skin. In a small bowl, mash the scooped out squash well and then add the the quinoa. Stir until combined.
Spoon quinoa mixture into the hollowed out portion of the butternut squash. Bake for another 10 minutes and serve.
Nutrition Information
Serves: 4| Serving Size: 1/4 squash
Per serving: Calories: 321; Total Fat: 14g; Saturated Fat: 6g; Monounsaturated Fat: 5g; Cholesterol: 22mg; Sodium: 299mg; Carbohydrate: 45g; Dietary Fiber: 7g; Sugar: 7g; Protein: 7g
Nutrition Bonus: Potassium: 979mg; Iron: 18%; Vitamin A: 488%; Vitamin C: 96%; Calcium: 17%

By Cooking Light
4 (6-inch) corn tortillas
Cooking spray
1/2 cup shredded reduced-fat 4-cheese Mexican blend cheese
1/2 cup black beans, rinsed and drained
2 teaspoons olive oil
4 large eggs
1/4 teaspoon black pepper
1/4 cup fresh pico de gallo
2 tablespoons Mexican crema
1/2 ripe peeled avocado, chopped
1/4 cup fresh cilantro leaves
4 lime wedges
Preheat broiler to high.
Arrange tortillas on a baking sheet; lightly coat tortillas with cooking spray. Broil 2 minutes; remove pan from oven. Turn tortillas over. Top each tortilla with 2 tablespoons cheese and 2 tablespoons beans. Broil 1 minute or until cheese melts. Remove from oven.
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Crack eggs into pan; cook 2 minutes. Cover and cook 2 minutes or until whites are set. Place 1 egg in center of each tortilla; sprinkle with pepper.
Top tacos evenly with pico de gallo, crema, avocado, and cilantro. Serve with lime.
Nutrition Information
Serves: 4 | Serving Size: 1 taco
Per serving: Calories: 272; Total Fat: 19g; Saturated Fat: 5g; Monounsaturated Fat: 5g; Cholesterol: 206mg; Sodium: 354mg; Carbohydrate: 18g; Dietary Fiber: 4g; Sugar: 1g; Protein: 13g
Nutrition Bonus: Potassium: 169mg; Iron: 9%; Vitamin A: 11%; Vitamin C: 9%; Calcium: 18%
GROW. ENJOY. SHARE…the beauty & the bounty!

Author: Gina Matsoukas
PREP TIME 1 hour
COOK TIME 10 mins
TOTAL TIME 1 hour 10 mins
A bright, refreshing and spicy salsa verde chicken recipe for when you need dinner quick.
Serves: 4
1 cup basil leaves, packed
1 cup cilantro, packed
½ cup parsley, packed
½ jalapeno pepper, chopped
2 cloves garlic
1 small shallot ,chopped
zest of 1 lime
juice of ½ lime
3 tablespoons orange juice (fresh is best)
salt & pepper
1 lb. chicken breasts
extra virgin olive oil for grilling
Combine all ingredients except chicken in a blender.
Blend until puréed.
Combine chicken breasts with half the salsa mixture in a large bowl, toss to coat, cover and refrigerate for at least an hour, up to overnight.
Heat a stove top grill pan (or outdoor grill if it’s not 8 degrees where you are) over medium heat and grease with extra virgin olive oil.
Place chicken breasts on grill pan and cook for about 5-7 minutes per side or until chicken is cooked through. This will depend on how thick your chicken is.
Once cooked through, remove from grill pan and spoon remaining salsa over the top of each chicken breast.
Serve with a lime wedge and garnish with cilantro.

From:  Tartin and Apron Strings
Serves: 24 three-inch pancakes
~~ For the Lime-Cilantro Butter* ~~
8 tablespoons (1/2 cup or 115 ml) unsalted butter, at room temperature
grated zest of 1 lime
1-1/2 tablespoons lime juice
¼ teaspoon salt
½ teaspoon white pepper
1 tablespoon chopped cilantro
½ garlic clove, finely chopped
¼ teaspoon chile flakes (optional)
~~ For the Green Pancakes ~~
5 cups (150 g) spinach, washed (or use any greens like kale, watercress, etc.)
¾ cup + 2 tablespoons (100 grams) all-purpose flour
1-1/2 tablespoons baking powder
1 large egg
4 tablespoons (1/4 cup or 60 ml) unsalted butter, melted
½ teaspoon sea salt
1 teaspoon ground cumin
⅔ cup (150 ml) milk
2 tablespoons plain yogurt
3 green onions, green parts only, finely sliced
1 egg white
grapeseed oil
To make the lime-cilantro butter, put the butter in a medium bowl and beat with a wooden spoon until it turns soft and creamy. Stir in the rest of the ingredients. Tip onto a sheet of plastic wrap and roll into a log. Twist the ends of the plastic wrap to seal. Chill until firm.
To make the green pancakes, wilt the spinach with a splash of water. Drain in a sieve, and when cool, squeeze as much excess water as you can from the spinach. Roughly chop and set aside.
Put the flour, baking powder, whole egg, melted butter, salt, cumin, milk, and yogurt in a large mixing bowl. Whisk by hand until lumps are smoothed out.
Add the green onions and spinach (or any green leafy vegetable of your choice) and mix until evenly dispersed.
In another bowl, whisk the egg white with an electric mixer (or by hand, but this will take longer) until foamy, soft peaks form. Gently fold it into the green batter.
Pour a small amount of oil into a heavy frying pan and place on medium heat.
For each pancake, ladle 2 tablespoons of batter into the pan. The pancakes will be about 3 inches in diameter. You can do multiple pancakes at the same time. Cook for about 1 to 2 minutes per side, or until you get a good golden-green colour.
Transfer to a plate lined with paper towels to absorb excess grease. If possible, keep warm.
Continue making pancakes until batter is used up, adding oil to the pan as needed.
To serve, pile warm panckes in a stack, place a slice of lime-cilantro butter on top to melt, and garnish with micro greens.
*You might have leftover lime-cilantro butter, so save for other uses.

Great for April Fools Day!
From:  The Kitchen McCabe
Serves: Makes about 6 Mini Meatloafs
1 C. Ketchup
½ C. Brown Sugar, packed
1 T. Olive oil
1 C. Onion, diced
1 t. Garlic, minced
¾ C. Carrot, grated
Pepper, to taste
Kosher salt, to taste
2½ t. Worcestershire sauce
¼ C. Parsley, chopped
1 C. Bread Crumbs
⅓ C. Milk
1 Egg
1 Egg White
1 LB. Ground Turkey
Whipped Mashed Potatoes(for topping, if desired)
Parsley, for garnishing
Preheat the oven to 400 degrees. Grease 6 muffin tins.
In a small bowl, combine the ketchup, brown sugar and 1 t. of the Worcestershire sauce. Set aside.
Heat the olive oil in a small skillet and saute the onion, garlic, and carrot until the onion and carrot are soft. Stir in the pepper, salt, and remaining 1½ t. Worcestershire sauce and then transfer the mixture into a large bowl.
Pour the breadcrumbs, milk, and parsley into the bowl.
Add in the eggs, turkey, and 2 T. of the ketchup mixture. Mix everything together until well combined(I prefer to use my hands).
Divide the mixture into 6 equal portions. Form each portion into a ball and pat down into a greased muffin tin, filling the tin with the mixture and leaving the top domed.
Spoon a bit of the remaining ketchup mixture on top of each muffin and spread evenly. Reserve the remaining sauce to serve along side the meatloaf.
Bake for 30-35 minutes, or until turkey is fully cooked.
Remove muffins from tins(I find its helpful to run a knife along the inside of each tin and use a spoon to help lift them out.
If desired, pipe whipped mashed potatoes on top of each muffin and garnish with a bit of parsley.
Serve along with the remaining sauce.
*Don’t worry about the muffin tins overflowing with grease and the meatloaf shrinking. Using ground turkey means that there is a much lower percentage of fat and it will keep its shape and not shrink noticeably when cooked.
*If you use ground beef in place of the turkey, expect it to shrink quite a bit…the muffins will not be as tall and shapely as ones made with ground turkey would be.

3 tablespoons reduced-sodium soy sauce
1 tablespoon rice wine vinegar
1/4 teaspoon red pepper flakes
12 ounces trimmed boneless beef top round, cut across the grain into thin slices, slices cut into 1″ bite-size pieces
2 whole stalks broccoli, cut into small florets, stems halved lengthwise and very thinly sliced crosswise (about 5 cups)
1/3 cup reduced-sodium chicken broth
1 tablespoon cornstarch
2 tablespoons canola oil
3 cloves garlic, thinly sliced
1″ piece fresh ginger, peeled and sliced into thin strips
1 large red bell pepper, cut into thin strips
2 tablespoons cashews
2 cups cooked brown rice (optional)
In a medium bowl, combine the soy sauce, vinegar, and red-pepper flakes. Add the beef and toss to mix. Let stand at room temperature for 30 minutes.
Meanwhile, place a steamer basket in a large pot with 2″ of water. Bring to a boil over high heat. Place the broccoli in the basket, cover, and steam for 6 to 8 minutes, or until crisp-tender. Remove the broccoli from the steamer and rinse briefly under cold running water. Set aside.
Drain the beef, reserving the marinade.
Mix the broth and cornstarch in a cup. In a large, deep nonstick skillet, warm 1 tablespoon of the oil over medium-high heat until hot but not smoking. Add the garlic and ginger and stirfry for 30 seconds, just until fragrant; do not brown. Add half the drained beef strips and stir-fry about 2 minutes, or just until no longer pink; transfer to a clean plate. Repeat with the remaining beef strips.
Add the remaining 1 tablespoon oil to the skillet. Add the bell pepper and stir-fry until just crisptender, about 2 minutes. Return the beef and any juices, the reserved marinade, and the steamed broccoli to the skillet. Toss to mix. Stir-fry about 2 minutes, or until heated through. Stir the cornstarch mixture again; add to the skillet and cook, stirring, until the mixture boils and thickens. Remove from the heat and sprinkle with the cashews. Serve over the rice.
Nutrition Information
Serve: 4 | Serving Size: 1/4 of dish (rice not included in nutrition info)
Per serving: Calories: 291; Total Fat: 17g; Saturated Fat: 3g; Monounsaturated Fat: 5g; Cholesterol: 54mg; Sodium: 515mg; Carbohydrate: 11g; Dietary Fiber: 1g; Sugar: 4g; Protein: 23g
Nutrition Bonus: Potassium: 276mg; Iron: 15%; Vitamin A: 8%; Vitamin C: 145%; Calcium: 4%

By Calories In, Calories Out Cookbook
1/2 tablespoon extra virgin olive oil
1 teaspoon minced garlic
8 ounces (240 grams) cremini mushrooms, rinsed, stems trimmed, and sliced
1/4 teaspoon chili powder, or to taste
4 cups (6 ounces or 135 grams) loosely packed baby spinach
1 cup (160 grams) canned black beans, rinsed and drained
2 tablespoons minced fresh or jarred jalapeño chiles, optional
Salt and freshly ground pepper, to taste
4 whole wheat tortillas (approx. 9-10″ in diameter) or smaller corn tortillas
1 cup (120 grams) shredded reduced-fat Monterey Jack cheese
Fresh cilantro leaves, for garnish
In a large nonstick skillet, heat the olive oil over medium-high heat. Add the garlic and cook for 20 seconds, then add the mushrooms and chili powder and saute, stirring occasionally, for 5 minutes, or until mushrooms are light golden and most of the juices have evaporated. Add spinach and stir until wilted, then add the black beans and jalapeños (if desired) and stir well until combined. Season with salt and pepper, transfer to bowl, and set aside. Wipe skillet with paper towel and set aside.
Lay the tortillas on a flat surface. Sprinkle one half of each round with an equal amount of cheese, then divide the mushroom filling equally over the cheese. Fold each tortilla in half.
Reheat the skillet over medium heat. Place one of the quesadillas in the skillet (add a second one if it fits) and cook for about 3 minutes on each side, or until the cheese melts and the inside is warm. Continue to cook the remaining quesadillas. Serve promptly.
Nutrition Information
Serves: 4 | Serving Size: 1 quesadilla
Per serving: Calories: 370; Total Fat: 12g; Saturated Fat: 5g; Monounsaturated Fat: 2g; Cholesterol: 20mg; Sodium: 846mg; Carbohydrate: 44g; Dietary Fiber: 8g; Sugar: 1g; Protein: 20g
Nutrition Bonus: Potassium: 669mg; Iron: 22%; Vitamin A: 77%; Vitamin C: 22%; Calcium: 36%

Recipe courtesy of Food Network Kitchen
Total Time: 50 min
Prep: 20 min
Cook: 30 min
Yield: 4 servings
Level: Easy
1 small russet potato, peeled and cut into 1/2-inch cubes
4 large eggs
2 egg whites
2 tablespoons coarsely chopped fresh cilantro leaves
3/4 teaspoon salt
1/4 teaspoon hot sauce
1 tablespoon olive oil
1 garlic clove, minced
1 small onion, finely chopped
1 small zucchini (about 6 ounces), grated and squeezed dry in clean kitchen towel
1/2 cup queso fresco (2 ounces)
2 strips cooked crumbled turkey bacon, optional
Bring the potatoes with enough cold water to cover to a boil in a small saucepan. Cook, over medium-high heat, until the potatoes are tender, 6 to 8 minutes; drain and pat dry. Whisk together the eggs, egg whites, cilantro, salt, and hot sauce in a large bowl. Preheat the oven broiler to medium-high. Heat the oil in a medium (10-inch) ovenproof nonstick skillet over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is translucent, 2 minutes. Add zucchini and cook until tender, about 6 minutes more. Add the cooked potatoes and cook, stirring occasionally, until the potatoes begin to brown slightly, about 4 minutes more. Evenly pour the egg mixture over the vegetable mixture. Cook, over medium heat, tilting the pan and lifting the edges with a rubber spatula to let the uncooked egg flow underneath. Sprinkle with the cheese and the bacon, if using. Broil, 5 to 7 inches from the heat, until the eggs puff and are just set and the cheese is golden brown, about 5 minutes. Remove carefully to a plate, or serve in wedges directly from the skillet.
Nutritional analysis per serving:
Calories 255; Total Fat 15 g; (Sat Fat 5 g, Mono Fat 6 g, Poly Fat 2.5 g) ; Protein 18 g; Carb 12 g; Fiber 1 g; Cholesterol 240 mg; Sodium 985 mg

Author: GI 365 – adapted from Damn Delicious
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Serves: 4
Creamy Roasted Red Pepper Sauce:
2 roasted red peppers, weighing 8 ounces
1 Tablespoon extra virgin olive oil
2 ounces of soft goat cheese, (usually labeled chevre)
1 Teaspoon sea salt
For the Zucchini Noodles:
¼ cup extra virgin olive oil
½ cup minced onion
2 cloves garlic, minced
1 Teaspoon sea salt
2 pounds zucchini, ends cut off and spiralized or cut into ‘noodles’
Serve with:
chopped fresh parsley, freshly grated parmesan, extra goat cheese, and freshly ground black pepper
You can use jarred bell peppers or make your own for this recipe, the instructions for roasting your own peppers are in the post.
Add the 2 roasted bell peppers to the blender with the rest of the sauce ingredients, and blend until smooth.
For the zucchini noodles, heat a large 15″ deep sided skillet over medium high heat. When the skillet is hot, add the olive oil, onion, and garlic – sauté for a minute or two until the onion is softened but not browned. Add the sea salt and zucchini noodles to the skillet and sauté using a pair of non-stick tongs to toss the noodles. Just as the zucchini noodles begin to soften, but before they start shedding water, add the sauce and cook just until the sauce is heated.
Adjust the salt to your taste, and serve immediately with the freshly chopped parsley, grated parmesan, extra goat cheese, and freshly ground black pepper.
To spiralize the zucchini for this recipe, I used the smallest blade (1/8″) on a Paderno 3-blade spiralizer.

From the Kitchen of Engrid Winslow

During summer no one wants to turn on the oven and it is easier to prepare a wrap than almost any meal.  Everyone loves a burrito, right? Well, let’s riff off that and give you even more ideas for fillings and wraps.

Veggie Leaves –

Fresh lettuce leaves.

Photo courtesy of Pezibear / pixabay

Think outside the iceberg lettuce wraps and try using large spinach leaves, Bok ChoySwiss Chard, and Kale, thinly sliced zucchiniBibb lettuce or Romaine Lettuce or Savoy or other Cabbage.

Leftovers –

You’ve got leftover roasted or grilled chicken?  Shrimp stir fry? Fried Rice? ½ a jar of roasted red peppers, noodles of any kind? You’re golden to just shred some carrots, slice some tomatoes and wrap in rice paper, tortillas or vegetable leaves for a satisfying, no-cook meal.

Crunch –

Add a satisfying crunchy element such as toasted nuts, corn, coconut, shredded purple cabbage, sunflower, pumpkin or sesame seeds, finely sliced celery, sprouts and cucumbers.

Cheesy/Creamy –

Add tofu or crumbles of tangy cheese such as feta, avocado, mayonnaise, sour cream or yogurt.  Other good mix-ins are cotija, fresh mozzarella, cream cheese or blue cheese.

Make it sweet –

For a refreshing dessert try a wrap with one or more of the following:  fresh fruit, jam, dried fruit, cream cheese, chocolate, whipped cream, yogurt, honey or vanilla pudding.

Add Acid 

Sometimes a squeeze of lemon juice or lime juice can perk up the fillings in your wrap. Another easy addition would be pickled anything or make a quick pickle by stirring rice wine vinegar into thinly sliced onions (or another veggie of your choosing) and letting them mellow for 10-30 minutes.

Add Spice –

Some filling will be even better with a dollop of salsa, sliced jalapenos or roasted chili peppers.

Here’s an easy marinade for chicken, shrimp, beef or tofu that can be grilled, stir-fried or roasted:

½ cup pineapple juice

½ cup lemon juice

2 T olive oil

2 tsp honey



Don’t marinate shrimp for more than ½ hour or so or they will get mushy. Tofu, beef and chicken will hold up to a longer marinade.

Serve with coconut, shredded carrots, sliced cucumbers and other toppings so that everyone can personalize their wrap.

Radical Ratatouille

A plate of tomatoes and other vegetables used to make Ratatouille.

Photo courtesy of Dgraph88 / pixabay

Ratatouille Recipes

From the Kitchen of Engrid Winslow

Ratatouille screams to me of summer and there are dozens of ways to make it. The only real essentials are tomatoes, onion, eggplant and zucchini cooked down into a stew and seasoned with salt and pepper.  It is delicious as a vegetarian main dish and can be served hot, at room temperature, or even cold. You can also top it with cheese, add chunks of chicken and serve it over rice, or roll it up in lettuce leaves or a tortilla. It can be cooked in a crockpot, baked or stewed. Here is a “classic” preparation followed by a few variations for you to play with.  You can learn more about the history of this dish here.

Classic Ratatouille

Serves 5 to 6

3 TBL olive oil                                                             3 medium tomatoes, chopped or 14 oz. canned

2 medium onions, chopped                                        2 large crushed cloves of garlic

1 medium eggplant, cubed in 1” chunks                    1 medium green bell pepper, in 1” chunks

5-6 medium zucchini, sliced                                       1 medium red bell pepper, in 1” chunks

½ cup chopped fresh parsley                                      ¼ cup chopped fresh basil

½ tsp salt                                                                     2 TBL tomato paste

¼ tsp pepper                                                               1 cup shredded gruyere cheese (optional)

In a 4-5 Quart pot, heat olive oil and add garlic, eggplant, peppers and onions.  Cook over medium heat, stirring often until onions are crisp-tender (about 5 minutes). Stir in zucchini, tomatoes, parsley and basil.  Heat to boiling, then reduce to medium, cover and cook for 15 minutes.  Remove cover, season with salt and pepper and stir in tomato paste. Continue cooking, uncovered, for another 10 minutes. Serve as is or over hot cooked rice. Top with a sprinkling of cheese.


Make it Middle Eastern by omitting the basil and cheese and stirring in the following spices when you add the zucchini and tomatoes:

½ tsp ground cumin                ½ tsp turmeric                                    ¼ tsp coriander


Change up the vegetables in the classic recipe or just add more.  Some favorites are corn, peas and beans, or other summer squash such as patty pan.


Make it Italian: Melt a couple of anchovies into the oil along with the garlic and tomatoes.  This adds a layer of umami flavors that is quite good. Then add a sprinkle of toasted pine nuts and a drizzle of balsamic vinegar just before serving.


Consider serving it with a different grain besides rice. Quinoa, farro, couscous and others are a delicious and very healthy twist.


From the Kitchen of Engrid Winslow

You can use any type of sweet pepper for this recipe but I recommend that they be orange or red for the best flavor. You may have extra stuffing, depending on the size of your peppers.

Serves 4 as a main dish or 8 as a side dish

½ cup diced onion
2 cups fresh corn kernels
1 tsp. finely minced garlic
¼ cup olive oil
½ cup panko breadcrumbs
1 ½ cups grated Manchego cheese
1 tsp. chopped fresh thyme
2 Tbs. chopped fresh Italian parsley
8 medium-sized sweet red peppers
Salt and pepper to taste

Preheat the oven to 350 and oil a baking dish that will hold all of your stuffed peppers.
Sauté the onion until soft and then add the corn and garlic. Let cool, then add breadcrumbs, cheese, thyme, and parsley and season with salt and pepper to taste.

Cut the pepper in half lengthwise, remove the seeds and membranes and rub the peppers with olive oil, and place in the baking dish. Fill each half pepper with the corn mixture, pushing gently so the stuffing fills the pepper and stays in place.

Roast the peppers for 25-30 minutes, or until they soften and begin to collapse.

If serving as a main course, add a salad and a slice or two of French bread to round out your meal.

Eggplant Pizza

by Michael Scott of Eagle Rock Backyard Farms


5 cups heirloom tomatoes, chopped 2 large eggplants, sliced into 1-inch discs 1/4 cup onion, sliced 1 large red, yellow, or orange bell pepper, seeded and chopped 1 cup fresh mozzarella cheese, grated 1/4 cup parmesan cheese, grated 4 or 5 large garlic cloves 1/2 teaspoon red pepper flakes 1 teaspoon balsamic vinegar 2 tablespoons olive oil 2 tablespoons fresh basil, chopped Salt & pepper to taste


Lay sliced eggplant onto a paper towel and salt lightly. Place a couple more paper towels on top of the eggplant. This will help draw some of the moisture from the eggplant and will make it a little more firm instead of soggy.

With a food processor, finely diced tomatoes, onion, bell pepper, and garlic. In a large skillet heat olive oil over medium heat. Add diced tomatoes, onion, bell pepper, garlic, balsamic vinegar, red pepper flakes, and salt & pepper to taste. Cook for 30 to 40 minutes until the sauce cooks down and becomes thick.

While you are cooking the sauce down, heat the oven to 350. Place eggplant onto a cookie sheet in a single layer and bake for 25 to 35 minutes until eggplant is slightly brown.

Top each eggplant with sauce, grated mozzarella, and parmesan cheese. You can either place the eggplant pizzas back in the oven until the cheese melts or under the broiler to give your cheese a little crispness. This is how I prefer them. Sprinkle with chopped basil and Enjoy!

by Sandy Swegel

Last night I went to our annual culinary gardener’s potluck holiday party.  When you have good organic produce you’ve grown yourself, the flavors are so much better than standard grocery store fare, it doesn’t take much work to make potluck meals everybody loves.  The vegetable provides most of the flavor!

Some of last night’s easy dishes:

Roasted vegetables.

Sweet potatoes cut into 1-inch chunks, marinated in olive oil and lots of rosemary and garlic. With the oven at 425°, bake on a cookie sheet (not a deep dish) for 45 minutes. Turn halfway through.  The cookie sheet lets the heat slightly crust the pieces of sweet potato. This works for butternut squash too.

Beets, small quarters, marinated in olive oil and balsamic vinegar, roasted to soft perfection. Oven at 350, for about 30 minutes depending on your beets.

Kale, sliced in quarter-inch strips, sauteed in coconut oil with sesame seeds, cranberries, cashews and lemon juice. Saute nuts first then lightly saute kale till tender.  Turns out a beautiful bright green color with red highlights.

Apples, small quarters or eighths, soaked in mulled wine and apple cider, then simmered to tenderness. Dust with cinnamon. Serve as a main course side, not as a dessert.

Very thinly julienned beets and carrots, in a vinaigrette sauce with pomegranate seeds and tiny mandarin orange pieces.

Quinoa, cooked and mixed with well-sauteed thin slices of red chard, buffalo mozzarella cheese and blue cheese and bits of chopped pistachios.

All these great dishes were healthy and intensely flavorful. It’s really not difficult to cook good vegetable-based dishes for potlucks or for our nightly meals.  It’s the reward for a long season of gardening in a hot drought year.

Grilled Eggplant Parmesan ~ Fresh Garden Style ~

From the gardens of Mike Scott of Eagle Rock Backyard Farms

2 eggplants (1 1b. each)
1 & 1/2 cups heirloom tomatoes cut into 1-inch pieces
3 tablespoons olive oil
1/3 cup mozzarella cheese grated
1/3 cup parmesan cheese grated
3 large cloves garlic chopped or crushed
1 teaspoon dried oregano
2 tablespoons of fresh basil chopped (extra leaves for garnish)
1 lb. cooked spaghetti
Salt and pepper to taste

Cut tomatoes into small 1-inch pieces and place in a large mixing bowl. Add 1 tablespoon of olive oil, basil, oregano, garlic, and salt and pepper to taste. Toss with hands. Put aside. Do not refrigerate. You want it at room temperature.

Cut eggplant into half-inch round pieces. Brush with olive oil, salt and pepper and place on a hot grill. Cook until tender. Add a mixture of mozzarella and Parmesan cheese to the top of the eggplants and cook until the cheese is melted.

Drain tomatoes in a colander to get rid of the extra juices before adding the tomatoes to the dish. You can stack the eggplant, tomatoes, and extra cheeses to your desire. Enjoy!

Slow Braised Beef Ribs with Heirloom Tomatoes Served on Garlic Mashed Potatoes

From the gardens of Mike Scott of Eagle Rock Backyard Farms

1/4 cup olive oil
6 pounds beef short ribs
Salt and freshly ground pepper
1 large onion, finely chopped
1 red bell pepper, finely chopped
4 garlic cloves finely chopped
1 cup cherry tomatoes sliced in half
1 lb. cooked tender green beans
1 tablespoon tomato paste
1 cup red wine
3 cups low-sodium chicken stock
2 cups diced plum tomatoes finely chopped
1 tablespoon fresh rosemary finely chopped
3 thyme sprigs
1 bay leaf
1 orange, zested
1-tablespoon fresh basil chopped, for garnish
2 tablespoons butter (optional)

Preheat the oven to 350. Heat about 2-tablespoons of the olive oil in a large Dutch oven over high heat.
Season the ribs well with salt and pepper. Over medium heat, brown ribs for 5 to 6 minutes on each side. You may need to brown them in batches. Remove the browned short ribs to a plate and repeat with remaining ribs and more oil if necessary.

Add onion, red pepper, garlic, and salt and pepper to the Dutch oven and sauté until softened, about 5 minutes. Add plum tomatoes and sauté for an additional 4 minutes. Add the wine, chicken stock, and tomato paste to the vegetables and cook, stirring, about 1 minute. Add the thyme, rosemary, and bay leaf. Return the browned short ribs and any juices that have accumulated back into the Dutch oven. Add the orange zest and butter (optional). Cover with a heavy lid and place in the oven and braise for 3 hours or until the meat is very tender and falling off the bone.

Once the ribs are tender, remove the ribs to a platter. Taste for seasoning. Add salt and pepper, to taste. Serve the short ribs over garlic mashed potatoes, if desired. Add cooked tender green beans, sliced cheery tomatoes, and drizzle some juice on top. Garnish with fresh chopped basil. Enjoy!

From my Mike’s garden: heirloom cherry tomatoes, plum tomatoes, green beans, red bell pepper, onion, basil, rosemary, and thyme.

Grilled Summer Garden Sandwich

From the gardens of Mike Scott of Eagle Rock Backyard Farms

Grilled eggplant, squash, red bell peppers, and onions, topped with provolone and mozzarella cheese, fresh sweet basil, and sriracha mayo, served on a toasted garlic roll.

Coat veggies with olive oil and salt and pepper to taste and place on a hot grill. Cook until veggies are tender. Spread a mixture of crushed garlic and butter on the insides of the bread and place on the grill until the bread is slightly toasted. Cooking the veggies and garlic bread on the grill will give this sandwich a really wonderful smokey flavor. Place veggies on buns and top with provolone and mozzarella cheese, fresh basil, and sriracha mayo. The sriracha mayo is what sets it over the edge. Enjoy!

Sriracha Mayo

3 tablespoons mayonnaise
1 tablespoon sriracha hot sauce
1 tablespoon fresh lemon juice
1/4 teaspoon soy sauce

Mix, the above ingredients in a bowl or cup. You can cover and place it in the refrigerator for up to 1 week.

Depending on how many sandwiches you are grilling, you can double and triple the recipe. I made more to dip our crispy fries in. So good!

**Sriracha usually can be found at most large food chains in the Asian section

Huevos Rancheros Salsa Verde with Slow Roasted Pork

From the gardens of Mike Scott of Eagle Rock Backyard Farms       


Roasted Salsa Verde

1 1/2 lb. tomatillos
2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped
1/2 cup chopped white onion
1/2 cup cilantro leaves
2 garlic cloves crushed
1 tablespoon fresh lime juice
1/4 teaspoon sugar
1/4 teaspoon cumin
Salt to taste

Remove papery husks from tomatillos and rinse well.

Cut in half and place cut-side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.

Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar, and cumin in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season with salt to taste.

Makes 3 cups. You will use 1 cup for this recipe and have 2 cups to refrigerate and use on other dishes or with chips.

Huevos Rancheros & Slow Roasted Pork

1 (4 lb.) pork shoulder butt, roast
4 garlic cloves
1 cup chicken broth
1/4 cup chopped cilantro
3 tablespoons (or more) butter
1 tablespoon olive oil
4 corn tortillas
8 large eggs
1 1/2 cups (packed) grated Monterey Jack cheese (about 6 ounces)
Salt & Pepper to taste

Preheat oven to 500 degrees F. Rub pork with olive oil, crushed garlic, salt & pepper. Place in a roasting pan and brown all sides on the stovetop.

Turn roast fat side up and add ½ cup of chicken broth to roasting pan and place in oven. Bake at 500 degrees for 30 minutes. Bake at 250 degrees for an additional 3 ½ to 4 hours.

Transfer roast to cutting board and let stand 15 minutes. Pull shreds apart with tongs into chunks.
In a small saucepan, use 1 cup of salsa verde and ½ cup of chicken broth. Bring to a boil and then simmer for about 5 minutes.

In a nonstick skillet, melt 1 tablespoon of butter over medium-high heat. Add 2 tortillas; cook for about 1 minute per side. Transfer to a baking sheet. Repeat with remaining tortillas, adding more butter to the skillet as necessary. Melt 1 tablespoon of butter in the same skillet over medium heat. Crack 4 eggs into skillet. Cook eggs to desired doneness.

Add ¼ cup of salsa verde to the plate, place a tortilla on top, add shredded pork and top with eggs. You can add a little more salsa verde to the top of your eggs. Sprinkle with Monterey jack cheese and fresh cilantro. You can place plates in the oven to melt the cheese. Enjoy!

Grilled Fish Taco with Heirloom Tomatoes and Roasted Jalapeno & Lime Mayo

From the Gardens of Mike Scott of Eagle Rock Backyard Farms

Grilled Fish

•      6 (4 ounce) fillets tilapia
•      ¼ tsp. cayenne pepper
•      ¼ tsp. cumin
•      1 tsp. olive oil
•      sea salt and black pepper to taste
•      2 cups sliced heirloom tomatoes
•      2 cups chopped cabbage

1. In a small bowl, combine cayenne pepper, cumin, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices.

2. Arrange fillets on the grill grate, and cook for 3 minutes per side. Place fillets on a warm corn tortilla, add chopped cabbage, and tomatoes, and drizzle with roasted jalapeño and lime mayo.

Roasted Jalapeño and Lime Mayo

**This mayo goes with just about anything. Try putting it on a grilled chicken club sandwich, turkey burger, or dip for crispy french fries.

•      2 jalapeno peppers or any mild to hot peppers
•      ½ cup of mayonnaise
•      2 cloves garlic
•      1 green onion
•      1 lime, juice and zest
•      1 tbs. cilantro
•      1 large basil leaf
•      sea salt and black pepper to taste

1. Preheat oven to 400 degrees. Place jalapeño peppers on a baking sheet and drizzle with a little olive oil.  Roast for about 20 minutes, until the skin is slightly blistered. Remove from the oven, and place in a ziplock bag. When the peppers are cool enough to handle, peel them, and discard the skin, seeds, and core.

2. Place all ingredients except salt & pepper in a food processor, or blender, and puree until smooth. Season with sea salt and pepper. You can refrigerate in an airtight container for up to 1 week. Enjoy!

From Mike’s summer garden: jalapeno peppers, heirloom tomatoes, green onion, cilantro, and sweet basil.

“Summer Pie” ~ Heirloom Tomato & Gruyere Cheese Galette

From the gardens of Mike Scott of Eagle Rock Backyard Farms

•      1 12” Pie Crust (store-bought or your favorite recipe)
•      4 cups heirloom tomatoes, preferably cherry to small sized
•      1 cup of grated gruyere cheese
•      5 large chopped basil leaves
•      2 cloves minced garlic
•      1 tsp. olive oil
•      ½ tsp. minced fresh rosemary
•      ¼ tsp. sea salt

1.   Place the oven rack in the center position and preheat the oven to 375°F.

2.   Slice tomatoes in halves and add to a medium bowl. Add a half cup of gruyere cheese, 4 chopped basil leaves, 2 cloves minced garlic, 1 tsp. olive oil, ½ tsp. minced rosemary, and ½ tsp. sea salt to bowl and toss with hands.

3.   Roll out the pie crust and place on parchment paper on a cookie sheet. If you don’t have parchment paper, a greased cookie sheet will do. Spread the other (almost) half cup of grated gruyere cheese over the pie crust. Make sure to save a little cheese for the top of the galette after it has slightly cooled.

4.   Spread mixture over piecrust leaving about 2 inches on the sides.  Fold the sides up and over the mixture. I brushed the sides with an egg mixture and sprinkled a little sea salt on the crust. So good!

5.   Bake until the crust is golden brown. Usually 35 to 40 minutes. Let the pie slightly cool. Sprinkle the remaining gruyere cheese and sweet chopped basil on top. Enjoy!

From Mike’s summer garden: heirloom tomatoes, sweet basil, and rosemary. 

Grilled Stuffed Sweet Cherry Peppers

From the Gardens of Mike Scott of Eagle Rock Backyard Farms

2 dozen sweet cherry peppers
3/4 cup mozzarella cheese grated
3/4 cup provolone cheese grated
4 slices prosciutto diced
1 tablespoon olive oil
2 tablespoons capers diced
1 tablespoon fresh basil

Cut out the stems and the core of the peppers with a vegetable peeler or a small spoon.

Combine all ingredients in a bowl except the peppers of course, and mix well. Stuff the peppers with the filling and thread them onto wood skewers filling side up. Make sure to soak the wood skewers in water for a few minutes so as not to burn.

Grill over medium heat for about 5 to 7 minutes keeping the filling side up.

You can serve these as an appetizer, side dish, or what I like to do, on top of pasta. Enjoy!

From Mike’s summer garden, sweet cherry peppers, and basil