Balsamic Roasted Brussels Sprouts

I was introduced to this lovely veggie during the Summer of 2010 while living in San Francisco. One of my roommates made them one night and I just happened to walk in at the right time and wah-la, I tried my first Brussels sprout. I was hooked ever since. So much so that I even converted my mother, a former Brussels sprout skeptic, into a Brussels sprout lover. Brussels sprouts can be sauteed, braised, fried (ohh my, those are dangerous!), but I think roasted is a great place to start if you're new to the Brussels sprout world.

12 ounces Brussels sprouts

3 tablespoons olive oil

3 tablespoons aged balsamic vinegar*

1-2 large pinches coarse salt, depending on preference*

Preheat oven to 375°F. Wash the Brussels, removing a few of the outer leaves and trimming the ends, then cut in half length-wise. Toss them in the olive oil and vinegar. Line them on baking sheet, cut side down in a single layer. Sprinkle with the salt and roast for 35-40 minutes, until crisp on the outside and tender in the inside. You can even turn the broil on for the last 2 minutes to get them super crispy on the tops. Serve warm.

*I use balsamic vinegar that's been aged 18 years, it's so sweet and thick. I highly recommend you pick some up, you won't go back to regular vinegar again.

*As for the salt, I recommend something coarse like a sea salt, or Himalayan salt. I happened to have a garlic rosemary infused salt on hand so I used that.

Roasted Cauliflower with Orange-Olive Dressing

1 pound cauliflower forets
3 tablespoons olive oil
3/4 teaspoon coarse salt

1 tablespoon olive oil
1 garlic clove, smashed with the back of a knife
1/4 teaspoon crushed red pepper flakes (or more to taste)
1 teaspoon grated orange zest
1 tablespoon kalamata olives, pitted and chopped
2 tablespoons fresh orange juice
1 teaspoon red-wine vinegar
2 tablespoons parsley, chopped

Preheat oven to 475°F. Toss the cauliflower in 3 tablespoons of the olive oil, then place in a single layer on a baking dish. Sprinkle the cauliflower with the salt and roast for 20-22 minutes, then set aside and allow to cool for a few minutes.

Meanwhile, make the Orange-Olive dressing:
Add the last tablespoon of olive oil into a pan along with the garlic over medium-low heat. Simmer for 4-5 minutes until the garlic is fragrant but not browned. Remove the garlic cloves and add the red pepper flakes, orange zest and olives. Remove from heat and stir in the orange juice, vinegar and parsley, and salt and pepper to taste, stir well.

Gently toss the cauliflower in the sauce, transfer to a serving dish. Serve warm or room temperature. 

This recipe belongs to Susie Middleton

Veggie Enchiladas

This long list of ingredients may seem a little daunting, but I promise this dinner is very easy to make, delicious, and isn't very time intensive. It also freezes excellently, which for me is always a big plus!

Sauce:
1 teaspoon olive oil
1 onion, finely chopped
3 garlic cloves, minced
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons sugar
1-15 ounce can tomato sauce
1/2 cup water
Salt and pepper

Filling:
1-15 ounce can vegetarian refried beans
1 tablespoon olive oil
1 medium onion, chopped
1 yellow bell pepper, seeded and chopped fine
2 small zucchinis, halved lengthwise, seeded and chopped
3 garlic cloves, minced
1 cup vegan feta cheese crumbles (I found them at Whole Foods)
1/2 cup minced fresh cilantro
1/4 cup drained chopped canned green chiles

Assembly:
12 (6-inch) corn tortillas
1 cup shredded Diaya cheddar cheese
Lime wedges, for serving

Preheat oven to 450°F.

Start out making the enchilada sauce: in a saucepan over medium-high heat, add the oil, saute the onions until softened, about 5 minutes. Add in the garlic, chili powder, cumin, and sugar, stirring for 30 seconds. Next add in the tomato sauce and water, bring to a simmer and cook until slightly thickened, about 5 minutes, then set aside.

In a large skillet over medium high heat add the oil, once hot add the onions and bell pepper and cook for 5-7 minutes until slightly softened. Add the zucchini and cook another 3-5 minutes. Stir in the garlic and cook for 30 more seconds before adding in the can of refried beans. Cook another two minutes, stirring constantly to blend all ingredients together, remove from heat. Stir in 1/2 cup of the homemade enchilada sauce, the vegan feta, cilantro and green chiles.

To assemble, warm the tortillas in the microwave so they are more pliable, about 30 seconds. Place 1/3 cup of bean filling mixture down the center of the tortilla, roll up and place in a large glass casserole dish, seam side down. Repeat with remaining filling and tortillas. Pour 1 cup of sauce over enchiladas, spreading it over evenly. Sprinkle with the Diaya cheddar cheese and cover with foil, bake for 10 minutes, then remove foil and bake for another 5 minutes. Serve with the extra enchilada sauce on the side for those who like things a bit more saucy.

I've made this twice so far and loved it equally as much both times. The enchilada sauce freezes excellently, so if you have extra make sure to save it. The second time I made this I divided the enchiladas into two smaller baking dishes, I baked the first dish and froze the second. It turned out to be an amazing last-minute dinner savior.

*To freeze just assemble the enchiladas in one of those large glass tupperwares and stick it in the freezer. When ready to bake just take the lid off and replace it with tinfoil, bake until hot (I set the oven on the convection setting and it only took about 40 minutes to heat through straight from the freezer)

Recipe from Annie's Eats

Roasted Strawberries

I'm obsessed with these. Oh my. They're delicious. They're gooey and sweet and perfect. These would be great over pancakes or crepes. I served it over vanilla bean ice cream and it was a hit.

8 ounces strawberries, halved or quartered
2 tablespoons maple syrup
1 tablespoon olive oil
1/4 teaspoon coarse sea salt
1 tablespoon port wine
1/2 tablespoon aged balsamic vinegar

Preheat oven to 350°F on the convection setting. Toss all ingredients in a bowl, then pour into a glass baking dish. Bake for 30 minutes, remove from oven and allow to cool; the liquid will turn into a delicious syrup. Store in an airtight container in the refrigerator for up to 2 weeks.


Adapted from Susie Middleton

Confettied Collard Greens

1/2 bunch collard greens, washed and deribbed
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
3 garlic cloves, minced
1 tablespoon honey/agave
1 tablespoon red wine vinegar
Grated Parmesan cheese, to taste (omit if vegan)

Stack the collard greens and roll them up tightly like a cigar, then using a very sharp knife cut them in 1/8 inch slices. The greens will look like confetti once sliced. Heat the oil in a large skillet, once hot, add the salt, red pepper flakes, and garlic, saute for one minute. Toss in the greens, saute for another 3-4 minutes. The greens will first turn bright green, then a darker green. Once they've turned dark green remove them from the heat, otherwise they'll start to get tough. Whisk together the honey and vinegar, pour over greens and toss. Sprinkle with Parmesan cheese and serve.

Baked Sweet Potato Fries with Seasoned Salt and Lime Aioli

This dish is so good that I made it twice in a row! And I'm not even a big sweet potato person!

3 large sweet potatoes, scrubbed
1/4 cup olive oil

Preheat the oven to 475°F. Cut the sweet potatoes into thin sticks, then toss them in the oil. Roast in the oven for 20 minutes, then flip them over using a spatula and bake for another 10. While the potatoes are baking, make the seasoned salt.

1 teaspoon corase salt
1/2 teaspoon sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon paprika

Place above ingredients in a jar and shake. I normally make a large batch of this and keep it in the cabinet so I always have it on hand.

Once the potatoes are done, generously sprinkle with the seasoned salt. Serve warm with a side of Garlic Lime Aioli for dipping. Trust me, do not skip this sauce.

Recipe adapted from Susie Middleton

Baked Eggplant Parmesan Stacks

2 small eggplants
Salt and pepper
Roughly 2 cups of your favorite tomato sauce
3 tablespoons fresh basil leaves, minced
Sliced Diaya Mozzarella

Preheat the oven to 450°F. Spray a glass baking dish with non stick spray. Slice each eggplant into 1-inch thick rounds. Lightly season each round with salt and pepper, place on baking dish and bake for 15 minutes, until the tops start turning brown, remove from oven and place on a separate plate. Lower oven to 350°F. Place the 4 largest eggplant rounds back in the glass baking dish, for each round spoon over 2-3 tablespoons of sauce, sprinkle with a pinch of chopped basil. Layer the smaller rounds of eggplant over the larger rounds and continue with the sauce and basil until you run out of eggplant rounds.  Bake uncovered, about 20 minutes, adding a slice of Diaya Mozzarella on top for the last five minutes. Serve immediately.

Coconut Macaroons

14 ounces sweetened condensed milk
14 ounces sweetened flaked coconut
1 teaspoon vanilla extract
2 egg whites
1/4 teaspoon coarse salt
1/2 c. semi sweet chocolate chips, melted (optional)

Preheat oven to 325°F.  In a bowl combine the coconut, condensed milk, and extract- stir to combine. In a stand mixer beat the egg whites and salt until they form medium to stiff peaks. Fold egg white peaks into the coconut mixture. Line a cookie sheet with tin foil and spray with nonstick cooking spray. Drop the macaroons on the sheet using two teaspoons to shape. Bake for 25-30 minutes until the tops get golden brown. Cool and Serve. Optional: once cooled, drizzle with melted semi sweet chocolate

This recipe will make roughly 20-25 macaroons. They’re so amazing that you may want to double the recipe. I wish I had, they were such a hit at my family’s Christmas dinner!

Savory Thyme Tomato and Goat Cheese Omelette

A few months ago I was in Manhattan at a restaurant in the Upper East Side and had the most delicious savory omelette with tomato and goat cheese. It was the perfect dinner, light and fluffy, and fresh. I decided when I got back home I'd have to try to replicate it, and oh my, was this good.

1/2 package of grape tomatoes (roughly 5 ounces)
2 garlic cloves, minced
6 eggs*
3 tablespoons milk (I prefer local raw milk or almond milk)

1 tablespoon fresh thyme leaves
2 tablespoons soft goat cheese, cut in pieces
Salt and Pepper to taste
4 tablespoons olive oil (or 1 1/2 tablespoon if using a nonstick pan)

 

Cut the tomatoes (I halved some and quartered others). In a medium pan heat 3 tablespoons oil (or 1 tablespoon if using nonstick), once hot, add in the tomatoes, garlic, thyme. Saute over medium high for 4-6 minutes. Take out and place in a bowl. Whisk the eggs, milk, salt and pepper. In the same pan without rinsing it add in the last tablespoon of oil (or 1/2 tablespoon if using nonstick), pour in the egg mixture. Cook on medium low, once the top is barely runny add the sauteed tomato mixture to half, leaving behind any excess juices, then dot it with goat cheese. Fold the other half over carefully. Cook another two minutes over medium high heat. Serve immediately.

I made this for dinner and served it with a small side salad, it served 2.

*I have chickens in the back yard that lay the tiniest eggs you’ll ever see. So maybe 4 store bought eggs would be equivalent to my 6 eggs, your call.

Potato Roast

2 large russet potatoes
1 small yellow onion
1 tsp fresh thyme leaves, plus several sprigs
Pinch of red pepper flakes
4 TBSP oil or butter
Sea salt
Freshly ground black pepper

Peel the potatoes, then slice them in super thin slices (I used a really sharp knife, but a mandoline works too). Set aside. Slice onion into thin slices as well. In an appropriately sized baking dish, add half the oil/butter, the red pepper flakes, a few grinds of black pepper, and a hefty pinch of sea salt. Arrange the potatoes in the dish, adding slices of onion between every few slices of potato. Drizzle the remaining oil and another pinch of salt. Bake at 375 for 1 hour and 20 minutes, than take out, and sprinkle the thyme leaves over-top, along with the sprigs of thyme. Continue baking for another 35 minutes or until desired ‘crispiness’.

Leftovers stay well in the fridge and can be served conveniently for breakfast. Just saute in a hot pan, than serve with an over medium egg on top.

Recipe adapted from Martha Stewart

Cranberry White Wine Cooler

12 ounces bag cranberries (fresh or frozen)
1 cup sugar
1 cup water
2 (750 ml) bottles of Pinot Grigio
3 small limes, sliced in thin rounds

In a saucepan over medium low heat add the sugar, water, and 8 ounces of cranberries. Place the remaining 4 ounces of cranberries in the freezer. Stirring occasionally, simmer for 10 minutes, then remove from heat. Over the punch bowl, press the syrup and the cranberries through a strainer, discard cranberries. Add the wine into the punch bowl, stir to incorporate, refrigerate. Once ready to serve, add the lime slices and frozen cranberries into the punch bowl as well, the cranberries will keep the wine chilled by acting as ice cubes.

*I used 12 ounces of frozen cranberries to keep the wine cooler cold, however serving became a bit difficult, next time I will only use 4 ounces

Recipe adapted from Martha Stewart

Sun-Dried Tomato Stuffed Mushrooms

12 sun-dried tomatoes packed in oil
2 tablespoons olive oil
18 white mushrooms (roughly 1 package), stems pulled out and reserved
4 red pearl onions, or 2 shallots
3 garlic cloves
1/3 cup regular/GF bread crumbs
1 egg yolk
1/3 cup fresh parsley, minced
1 tablespoon basil, chopped
1/4 cup crumbled feta cheese
1/3 cup white wine
 2 tablespoons gruyere cheese, grated

Preheat oven to 400°F. Lay mushroom caps, gills up, on a lightly sprayed baking sheet, bake for 10 minutes. Remove from oven, drain liquid and lightly spray the baking sheet again. Place caps back on baking sheet, gills up, set aside.

In a food processor, add the onions, garlic, and mushroom stems, pulse until ingredients are thinly minced. In a pan over medium heat, add oil, once hot, add the minced mushroom mixture from the food processor. Saute until mushrooms are softened, about 5 minutes. In the food processor add the sun dried tomatoes, pulse until finely chopped. Add in the breadcrumbs, yolk, parsley, basil, salt and pepper to taste, pulse until incorporated. In a large bowl mix together the mushroom mixture, tomato mixture, wine, and feta. Mound the stuffing in the reserved mushroom caps, sprinkle with gruyere cheese, and bake in the oven for 15-20 minutes.

Adapted from Gourmet, March 1996

Maple Balsamic Vinaigrette

1/2 cup aged balsamic vinegar 

3 tablespoons pure maple syrup

1 teaspoon Dijon mustard

1/2 cup olive oil

2 tablespoons water

1 small jar

Add all ingredients to the jar, shake vigorously. Leave on counter in air tight jar, do not refrigerate.

Makes about 1 1/4 cups salad dressing

Purple Cabbage Slaw

This slaw is super delicious and almost too easy. It's also quite healthy as well, it's full of fiber, potassium, vitamin K, C, and A.

1 small-medium head purple cabbage
3-4 tablespoon fresh lemon juice
1 tablespoon mayonnaise/vegan mayo
1 tablespoon honey/agave
Salt and Pepper to taste

Shred your cabbage and place in a large bowl (I used a food processor with appropriate blade, but the old fashion knife and cutting board works too). In a small bowl whisk together the lemon juice, mayo, honey, salt and pepper. Taste and adjust. Then pour over cabbage and toss and serve.

This recipe was adapted from my friend Diego

Harissa Paste: An Introduction

 
It has been brought to my attention that despite the fact I frequently talk about Harissa as the must have staple ingredient in every kitchen, no one seems to know what I’m talking about. This is my secret ingredient to jazz up dishes, this is my go to spice when throwing together a quick dinner, this is the only ingredient in my cabinet that I can’t find an acceptable substitute for (no matter how hard I Google) when I run out. Am I being dramatic? It’s possible. But I do love everything about Harissa paste, down to the little tube it comes in.

Harissa is a North African chile paste that has a decent amount of kick to it, doesn’t scorch off your tastes buds, and has a mild but delicious taste. I can’t quite describe the taste, it’s a bit tangy and a little spicy- but doesn’t have that overwhelming chili powder taste like many chili pastes do.

Where can I get this, you ask? Well. I have looked long and hard for places in my area that carry it and sadly I have only found one. Whole Foods. But if you don’t have a Whole Foods in your town, don’t fret… Amazon also carries it, here! If you are going to track it down in your local Whole Foods, make sure you check the ethnic spice aisle first, where they have Indian and Moroccan foods, as well as the tomato sauce aisle. I have seen it in both aisles, never on the same day though.

Carrot Salad with Harissa, Feta, and Mint

This dish is so flavorful, earthy, and natural- it reminds me of an authentic Mediterranean salad. You know, the kind devoured somewhere in Greece, or Israel, or Morocco. You’ll totally understand what I’m saying once you take a bite of this!

3/4 pound carrots, peeled, trimmed, and coarsely grated (I used a food processor with the appropriate blade)
4 tablespoon olive oil
1 garlic clove, minced
1/2 teaspoon caraway seeds
3/4 teaspoon cumin seeds
1/2 teaspoon paprika
1 teaspoon harissa paste
1 lemon, juiced
2 tablespoons cilantro, finely chopped
2 tablespoons fresh mint, finely chopped
1/4 cup crumbled vegan feta (I found some at Whole Foods)

In a pan over medium heat saute the garlic, caraway, cumin, paprika and harissa in the oil for two minutes. Remove from heat, whisk in the lemon juice, then add in the herbs. Pour over the carrots and toss to coat, lastly add the feta, toss, serve.

Adapted from Deb Perelman, 'who adapted it a bit from a reader, who adapted it from her mother, who adapted it, most likely, she said, from Cuisine Magazine'

Honey Ginger Lemon Tonic

Omg. It’s here. Cold and Flu season, I mean. Which means it’s time to prepare. I always make this and keep it in the fridge. Just a tablespoon into a mug of boiling water and wah-la, instant cold reliever!

Sterilized jar
1 organic lemon, cut into thin slices
3 inch piece of ginger, peeled and roughly chopped/grated*
Raw honey, preferably local wild flower*

Lay the lemon slices in the jar, I did 4 lemon pieces in one layer, then some ginger, repeat until you’re out of both. Pour honey over top, be patient, it will take a little while for it to get down to the bottom, pour until entire jar is full. Refrigerate.

Since honey is a natural preservative, this can last for months in the refrigerator without giving you any issues. I secretly use this to make tea even when I’m not feeling under the weather, it’s so delish!
You can always tap it off with more honey, lemon and ginger when it starts to get low. The longer it sits, the better it is.

*If you prefer or enjoy the taste of ginger grating it will enhance the flavor.

*If you don't have any raw local honey on hand just use a store bought raw. Pasteurized honey has the same nutritional value as processed white sugar, the pasteurization process kills off all the nutritional and healing properties honey has to offer. By using a local raw wildflower honey you will be able to relieve seasonal allergies as well.

Spiced Apple Sauce

I hate to call this apple sauce, I really do. Apple sauce is for infants, school children, and those who lost their teeth. This is not apple sauce, this is entirely different. This seriously tastes like pie filling. It’s so delicious that even my mother, who is such a skeptic, constantly calls me asking ‘Can you please make me apple sauce?’ or better yet ‘Are you making the apple sauce for Thanksgiving?’.  Eventually I broke down and taught her how to make it because I could no longer deal with the applesauce harassment.

8 apples (I prefer a mixture of Honey Crisp and Jazz apples)
1/4 cup water
1 teaspoon ground cinnamon

Peel the apples and take out the core, then cut the apples into quarters. Place them, along with the water in a crock pot and cook on high for 2 hours, or if you want to have it baking longer, you can put it on low for 3 hours and high for one. Every 45 minutes or so, just stir the apples and break them up a bit with the back of your spoon. Once the apples start to turn saucy, but still chunky, add in the cinnamon (the last ten minutes of cooking time ideally). Continue to stir on occasion, sometimes the apple sauce is finished before the timer, so just be aware. It is best served warm. I don’t add any brown sugar to it because it is naturally so sweet, but if you do add sugar do so sparingly. It always tastes so much sweeter once cooled.

I tend to make this in huge quantities so I can refrigerate the leftovers and eat them for breakfast, or as a snack. I often pack a little as part of my lunch for school and I eat it for dessert. It's always good to have on hand, it helps me when I'm craving something sweet, I know this will satisfy my cravings without leaving me with guilt later.

Figure about 1 1/2 to 2 apples per person, as they drastically cook down.

Winter Squash Soup

Mondays are perfect. Everything on my to-do list is accomplished on Monday, and I somehow always have time for the extra things I wish I could do throughout the week. And what’s more perfect than a beautiful Monday evening accompanied by the most satisfying subtle winter soup? Nothing. Nothing is more perfect.

1/4 cup butter/oil

1 large yellow onion, diced

4 garlic cloves, minced

32 ounces vegetable broth

1 1.5-pound butternut squash, peeled and cut into 1-inch cubes

1 1.5-pound acorn squash, peeled and cut into 1-inch cubes*

1 1/4 teaspoon fresh thyme, minced

1 1/4 teaspoon fresh sage, minced

1 teaspoon ground cumin

Heat the oil/butter in a large pot over medium heat, add in the onions and garlic, saute until onions are translucent, about 10 minutes. Add in the spices, saute for another 2-3 minutes. Next add in the broth and squash and herbs, bring to a boil and then lower to a simmer. With a lid on, cook for 30 minutes, or until the squash is tender. Let cool, then pulse in a blender until desired consistency, reheat, serve.
 
*Have you ever cut through a raw Acorn squash before? Because I haven’t, until this recipe. Let me just tell you now, it's almost impossible. Seriously, that’s what I was thinking as I was trying to cut this baby open ‘Holy moly, I’m going to kill myself! Or potentially chop off my hand by mistake’. I managed to halve it, but at that point I realized this was crazy. So I stuck it in the oven at 400°F and cooked it until I could use a spoon to scoop out the flesh. It was in there about 20 minutes- I highly suggest you do this. Unless you know a special acorn squash cutting trick that I don’t know about. If you can't halve it, make sure you poke holes in it before sticking it in the oven to bake.

Recipe adapted from Deb Perelman

Dijon Roasted Potatoes

 

 

1/2 cup whole grain dijon mustard2 tablespoons olive oil 
2 tablespoons melted butter (or vegan substitute)
2 tablespoons fresh lemon juice
3 garlic cloves, minced
1 tablespoons dried oregano
1 teaspoon lemon zest
Small bag of mixed potatoes (1.5-2 pounds)

Preheat oven to 425°F. In a bowl whisk all ingredients together, besides the potatoes. Scrub the potatoes then cut them into quarters. Spray a baking dish with non stick spray, then in a bowl toss the potatoes in the sauce. Take the potatoes and place them in the pan (you don’t have to line them up like I did- you can just plop them down- just make sure you don’t add any extra sauce in the process). Bake for 40-45 minutes, rotating halfway through. Serve immediately.

Recipe adapted from Deb Perelman

Eggplant Caponata

1 large eggplant
1 large red bell pepper
1 large yellow or orange bell pepper

1/3  cup olive oil
1 teaspoon Kosher salt
2 teaspoon fresh lemon juice
2 teaspoon soy sauce
2 teaspoon brown sugar
1/2 teaspoon unsweetened cocoa powder
2 teaspoon freshly grated ginger
1 garlic clove, minced
2 tablespoon freshly chopped parsley
12 fresh basil leaves, chopped

Preheat the oven to 475°F. Chop the peppers and eggplant into 1 inch pieces. Place in large bowl, toss with oil and salt, place evenly on a cookie sheet lined with foil. Roast in oven for 30 minutes, flipping halfway through. Meanwhile in a food processor, add the lemon juice, soy sauce, sugar, cocoa powder, minced ginger, minced garlic, parsley and basil. Pulse until saucy. Once vegetables are roasted, toss in the sauce and serve. 

Recipe adapted from Susie Middleton 

The Perfect Pumpkin Pie

I have to say I am a pumpkin pie connoisseur. I love everything about pumpkin pie, so much so that I can literally polish one off by myself (as ashamed as I am to admit). This pumpkin pie is by far the best pumpkin pie I've ever had. It's velvety smooth and has a rich pumpkin taste that isn't over powered by too much sweetness or too many spices.

 

 

 

 

2 cups half and half3 eggs plus 2 additional yolks
1 teaspoon vanilla extract
15 ounces canned or pure pumpkin puree
15 ounce canned yams, drained
3/4 cup sugar
1/4 cup maple syrup
1 1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 teaspoon salt
2 regular (not deep dish) pre-made pie crusts, you can also substitute with gluten free pie crusts

Preheat the oven to 400°F. Take the pie crusts out from the freezer andpoke holes along the entire bottom of the crust using a fork. Place on a cookie sheet and bake for 12 minutes, until the crust starts to turn golden brown.

In a large bowl whisk together the cream, eggs, yolks and vanilla- set aside. In a large pan over medium heat on the stove combine the pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg and salt, stirring constantly with a wooden spoon. Mash any chunks of yams against the side of the pan to break them up. After about ten minutes the mixture should be well incorporated, thick and somewhat shiny. Remove from heat. Slowly whisk in the cream mixture from earlier. Place a fine mesh strainer over a large bowl, pour your pumpkin mixture into the strainer, using a spatula to press it through. Once all the mixture has been pressed through the strainer re-whisk it. Don’t skip this step! It may be tedious, but this will assure a silky smooth pie texture. Fill the pie crusts up to the top, place back on the cookie sheet, and bake for10  minutes, reduce the heat to 300 and continue baking for 30-35 minutes longer. The outer edges of the pie will be set, the inside of the pie will finish cooking from the residual heat. Take the pies and place them on wire racks on the counter- do not touch the pies for 3 hours.

Serve warm with a scoop of vanilla bean ice cream on top.

Recipe adapted from Deb Perelman

Pumpkin Chocolate Chip Muffins

I’ve been dying to cook- absolutely dying. I’ve day dreamt my way through the week just knowing that Friday I will be able to make all the things I’ve been obsessing about since Autumn has arrived. I’ve done a mass grocery shopping and was prepared to spend the whole day in the kitchen. And then… something tragic happened. I was in the middle of slicing an onion with my brand new knife set when I somehow cut my thumb open. Appetizing right? I have never cut myself in the kitchen before- so you can imagine my state of shock when this happened, with my brand new knife set, on today of all days. I mean, for heavens sakes- this was supposed to be my cooking extravaganza Friday. And I know most people would have brushed themselves off and moved forward- but I couldn’t. I couldn’t get past the tip of my thumb. And the hours crept by.. my Friday wasted. But somehow, miraculously, the pity party departed sometime around 10 pm and I had to redeem myself. No, this was not a beautifully braided sweetbread with lemon curd and sour cream- however, this was redemption.

 

 

 

1 1/2 cups all-purpose flour

1 teaspoon baking powder

 1/2 teaspoon baking soda

1 15-ounce can of pure pumpkin puree

1/3 cup vegetable oil

2 eggs

1 teaspoon pumpkin pie spice

2 teaspoons cinnamon, dived in half

1/2 teaspoon salt

1 cup + 1 tablespoon sugar

1/2 cup mini chocolate chips (optional)

Preheat the oven to 350°F. In a bowl combine the flour, baking powder and baking soda. In a seperate bowl add the remaining ingredients (leaving aside 1 teaspoon cinnamon, 1 tablespoon sugar and the chocolate chips). Whisk the ingredients until well combined, then slowly add the flour mixture. Mix in the chocolate chips (if using). Grease a mini muffin tin, filling the muffin holes 3/4 of the way full. Combine the remaining sugar and cinnamon in a bowl, sprinkle a hefty pinch over each batter filled muffin hole. Bake for 15 minutes, allowing them to cool before trying to remove them from the tin.

Crustless Broccoli Cheddar Quiche

6 eggs

1 1/2 cup Greek yogurt

1 cup + 2 tablespoons cheddar cheese

1 large yellow onion, diced

4 tablespoons oil

2 1/2 cups broccoli florets

1/4 teaspoon nutmeg

1/4 teaspoon black pepper

3 small tomatoes, sliced thin (optional)

 

 

 

Preheat the oven to 350° F. In a large bowl or in a stand mixer, add the eggs, yogurt, nutmeg, and pepper, beat for 2 minutes, you can also do this by hand, but I find when using the mixer the quiches come out lighter. Add in the cheese (sans the 2 tablespoons) and beat until incorporated. In a pan over medium heat add half of the oil and saute the onion until translucent, place in a bowl and set aside. Next saute the broccoli in the remaining oil until it turns bright green, about 3-4 minutes. Add it to the bowl of onions. Spray a large casserole dish with nonstick spray, pour the onion broccoli mixture into the pan, distributing evenly. Pour the egg mixture on top. Top the egg mixture with the tomato slices then sprinkle over the remaining cheese. Bake for 45 minutes, allow to cool for 25 minutes before serving. 

Serves 6

Dino Goat Cheese Pesto Pasta

Something about this pasta. It’s like a bowl of happiness. Let me tell you a tiny bit about my day… it was exhausting. And this lovely bowl of pesto pasta turned my exhausted mush of a self into a relaxed, calm, satisfied human being again. There’s no better way to understand except to try it yourself. You too shall see sometimes it’s the simplest meals that are the best.

1 pound Dino kale

2.5-3 ounces of goat cheese

1 small shallot

3 garlic cloves

1/3 cup olive oil

1/32 of a lemon, juice

1/4 teaspoon coarse salt

1 teaspoon ground black pepper

1 package angel hair pasta/spaghetti/gluten free substitute

Bring a pot of water to a boil and add in the shallot and 1 of the garlic cloves. Boil for two minutes. Scoop them out and place them in a food processor, along with the remaining garlic and olive oil, pulse for a few seconds until shallot is minced. Derib the kale and wash it, then add it to the boiling water for 20 seconds. Scoop out the kale and drain the excess water. Cook the pasta in the same water (it’s okay if you couldn’t get every last piece of kale out). Add the drained kale to the food processor along with the lemon juice, salt, pepper, and cheese. Taste the pesto and adjust for seasoning- a little more lemon, salt, pepper, ect. Drain the pasta and add it back to the pot, pour in the pesto, toss until all pasta is covered. Serve with a little more goat cheese over top.

Serves 5-6

Recipe adapted from Heidi Swanson

Red Lentil Soup

2 tablespoon vegetable oil
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1 onion, diced
2 stalks celery, diced
2 carrots, peeled and cut into rounds
1 red bell pepper, diced
1 tablespoon paprika
1 teaspoon ground cumin
1 cup white wine
2 tomatoes, diced
3 cup red lentils, uncooked and rinsed
2 cup vegetable broth
2 1/2 cup water
Large pinch of saffron threads
1 lemon
Greek style coconut yogurt, for garnish

In a large pot over medium heat add the oil and saute the red pepper flakes, salt, onion, celery, carrots, and bell pepper for 4 minutes. Add the paprika and cumin, saute for another 4 minutes. Add the wine and allow it to boil out a bit. When the wine is reduced by half add the tomatoes and cook another 6 minutes. Next add in the vegetable broth, water, and lentils. Cook on medium with the lid on for 15-20 minutes, until the lentils are soft. Pulse in a blender until desired consistency.  Spoon into bowls and squeeze the juice of a sliced lemon over top, finish with a dollop (or more) or the Greek yogurt.

Serves 6, freezes excellently 

Roasted Spiced Butternut Squash

1 small butternut squash, halved
2 tablespoon butter/oil

6 tablespoon maple syrup
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon sea salt

Using a spoon scoop out the seeds and carve a small trench in the neck of the squash. Set the halves in a glass baking dish sprayed with non stick spray. Divide the 2 tablespoon of butter into four pieces, place pieces in the base of the squash halves and in the necks. Add 2 tablespoon of maple syrup to each base, and 1 tablespoon of maple syrup into each of the trenches that you carved. Mix together the spices and sprinkle over the squash halves. Cover the baking dish with tin foil and bake for one hour at 375 degrees on the convection setting. Depending on the ripeness of your squash, cooking time may vary. My squash needed another 20 minutes, which I then took off the foil and allowed it to finish baking. Before serving, spoon some of the liquid from the base to the neck a few times to allow it to absorb some more flavor. Cut each squash half into halves again, sprinkle with sea salt, serve warm.

Serves 4

Harissa Stuffed Tomatoes

This is an easy go to recipe for me; I can always count on it. The prep work is minimal and the oven takes care of the rest. It's delicious and filling and saves well in the refrigerator, so I know with this I'll always have lunch for the following day.

6-8 medium/large red ripe tomatoes
1/2 cup Greek style plain coconut milk yogurt (if you can't find greek style, regular coconut milk yogurt will work)
1 tablespoon harissa paste
1 tablespoon olive oil, plus more to serve
12 fresh basil leaves, chopped
2 shallots, minced
1/2 cup whole wheat couscous, uncooked

Preheat oven to 350°F. Cut the tops off the tomatoes and discard. Scoop out the insides, careful not to puncture the skins, and place in a bowl. In another bowl mix all the remaining ingredients, plus 2/3 of the tomato innards and their juices. Fill the tomato shells with the mixture and fit them into a well oiled pan. Bake for 50-60 minutes, drizzling with olive oil and garnishing with basil right before serving.

Recipe adapted from Heidi Swanson

Garlicky Broccoli Raab Pasta

2 bundles broccoli raab

16 ounces regular/gluten free bite size pasta of your choice (bow tie, corkscrew, ect)
1/4 cup plus 2 tablespoons olive oil
6 garlic cloves
1/2 teaspoon crushed red pepper flakes
Hard cheese of your choice (omit if vegan)

Wash the broccoli raab and cut it into bite size pieces (roughly the same size as your pasta), discarding the stalks. Bring salted water to a boil, then add the pasta. Once your pasta has five minutes of cooking time left, add the broccoli raab into the pot of cooking pasta. Using a food processor or blender, blend the garlic, oil, and red pepper flakes, then transfer to a small pot and heat on the stove top. Drain the pasta and raab and add it to a large bowl, pour the garlic sauce over top, toss. Grate some fresh hard cheese over the bowl, serve warm.

Serves 6

Recipe adapted from Deb Perelman

Indian Dal

2 cups uncooked red lentils, rinsed
2 tablespoons olive oil
1 yellow onion, diced
2 yellow potatoes, peeled and cubed
2 carrots, peeled and cut into rounds
1 teaspoon while cumin seeds
1/4 teaspoon ground cardamon
4 garlic cloves, minced
2 tablespoon ginger, finely minced
4 1/2 cups vegetable broth
1/2 cup tomatoes, diced
1/2 cup cilantro
1 teaspoon ground turmeric
1 small jalapeno, seeded and minced
Brown rice (optional, for serving)

In a large skillet heat the oil, once hot add in the onion, potatoes, and carrots, cook for 7 minutes over medium high heat. Add in the cumin and ground cardamon and saute for another two minutes. Add in the lentils, broth, tomatoes, cilantro, turmeric, and jalapeno, bring to a boil, stirring constantly so the bottom doesn't burn. Lower to medium heat and continue to stir on occasion for the next 10-15 minutes. If the Dal is losing too much liquid at this point, add in 3/4 cup of water and lower the heat. Cook until the potatoes are tender, the total cooking time should be between 20-25 minutes. Serve over brown rice.

Serves 6, easily

Garlic Lime Aioli

1/3 cup vegan mayo
1 tablespoon fresh squeezed lime juice
1 garlic clove, minced
Zest of one lime

In a small bowl whisk together the above ingredients. Allow to set for 15 minutes before serving. This is such an easy sauce to make and it's so delicious. This is the dipping sauce for the Seasoned Sweet Potato Fries

Recipe adapted from Susie Middleton

Baked Green Bean Fries

1/2 pound green beans, washed and trimmed
1/2 cup regular/gluten free bread crumbs
1/4 cup all-purpose flour (GF replacements: sorghum flour/superfine brown rice flour)
2 eggs
1/4 teaspoon crushed red pepper flakes

Preheat the oven to 400°F. Coat each green bean in the whisked eggs, then dip it into the flour, and then lastly into the bread crumbs mixed with the red pepper flakes. Line them on a sprayed baking sheet and bake in the over for 15-20 minutes until crispy, flipping halfway through.

Serve with a side of delicious Garlic Lime Aioli for dipping

Stephanie's Famous Flan

It started with a phone call from my mother, "Oh my god! Stephanie made the best flan ever and brought it into work today". Here I am thinking to myself, 'well this is a little strange, my mother hates flan- everyone knows she hates flan!'. But I, on the other hand love flan, so I harped Stephanie for the recipe and made it the following week for a family dinner at my Aunt's house. You know it has to be good when it gets the stamp of approval from my (sometimes difficult to please) food loving French-Moroccan-Argentinean mix of a family- and my mom!

2 eggs
2 14-ounce cans Moca condensed milk*
2 cups whole milk
1/2 cup sugar

Preheat the oven to 350°F. In a saucepan over medium heat add the sugar. Be patient, the sugar will liquify into a golden caramel sauce, careful not to let it burn. Caramel is infamous for going from golden to burnt in just a few seconds. Pour the hot caramel into a bundt pan, turn the pan around to coat the bottom and sides evenly. Using a mixer, blend the eggs, milk and condensed milk for five minutes. Pour mixture into the caramelized pan. Place into the oven in a water bath for 1-2 hours*, until the toothpick comes out clean. Allow to cool in the pan, invert onto a plate, and cool in the refrigerator until serving.

*Stephanie insists on using Moca brand condensed milk and says the other brands don't come out with the same flavor. At my super market I found it in the latin foods aisle, but at another supermarket I found it where the rest of the condensed milk was, so keep your eyes peeled.

*For Stephanie's oven she only needed about an hour of cooking time, but for my oven I needed closer to two hours. Just go by the toothpick test and you'll be okay. 

Honey Drizzled Pears with Parmesan Shavings

This is so simple but so palate pleasing. When I lived in San Francisco I ate this all the time. I would stroll along the Embarcadero as I made my way to the Ferry Plaza Farmer's Market, pick up some fresh local raw honey, some pears, and some Parmesan cheese. Oh, perfection.

2 ripened pears of your preference, I personally favor Anjou pears

3 tablespoons honey, I encourage raw wildflower honey

3 tablespoons Parmesan shaving

Slice the pears into thin pieces, arrange them on a plate. Drizzle with honey and sprinkle with cheese shaving. Serve at room temperature. 

Seriously, this is one of those recipes again that really deserves to be savored with a glass of wine, perhaps even a lovely book. Or better yet, served out on the porch (that I currently don't have) where you can dream freely of the Embarcadero market. Sigh.

Mustard Greens in Ginger Garlic Cream Sauce

I was recently introduced to the mustard green. They're similar looking to kale but are a much brighter green; they're thick and leafy with a bit of a spicy bite to it- hence the name maybe? Regardless, they're delicious and I'm surprised I haven't come across them sooner.

2 large bushels of mustard greens*
1 3-inch piece of fresh ginger, peeled and grated
4 garlic cloves, minced
1/2 cup heavy cream

Bring a large pot of salted water to a boil. In the meantime, derib the greens and rip them into smaller pieces (about 2-3 inches). Boil the greens for 6-7 minutes, then strain and run under cold water. Squeeze all excess water out of greens. In a saute pan, add the ginger, garlic and cream, bring to a boil, then lower to medium heat until the cream is reduced by half. Once it is, mix in the mustard greens and saute in the sauce until they are warmed through. Serve immediately.

*Mustard greens shrink up like sauteed spinach, you'll be able to get 3-4 sides from this recipe

Quinoa Salad

This salad is so easy to put together and stays well in the fridge. It’s fresh, crisp, and delicious. The quinoa makes this dish really hearty, and although this is technically a salad I usually make this as a main meal and serve it with a small side.

3 cups cooked quinoa*
10-ounces mixed tomatoes, halved or cut into small pieces
1 cucumber, cut into cubes
3/4 cup dried cranberrries
1/2 cup pine nuts, toasted
1/2 cup toasted sesame oil
1/2 cup scallions

Add the cooked quinoa into a bowl, layer it with the quartered tomatoes, cubed cucumbers, dried cranberries, and pine nuts. Drizzle with the toasted sesame oil. Lastly layer with the scallion and serve.

*Quinoa in it's raw form is gluten free, however while being packaged and processed it may become contaminated. Please be aware in case you are extremely gluten sensitive.

This recipe was given to be from a friend, who got it from a friend, who found it in an unknown cookbook

Citrus Summer Salad

1 red grapefruit

1 tablespoon orange juice

Olive oil

Splash of aged balsamic vinegar

Head of soft bib lettuce

4 tablespoons raw or roasted sunflower seeds

Sunflower sprouts

Vegan feta crumbles (I found some at Whole Foods)

Wash the lettuce in warm water. Derib it so only the soft leafy bits are left, then tear it into bite sized pieces. Place in a salad spinner and spin dry. Leave out on counter at room temperature while you complete the dressing.

Take the grapefruit and cut out the segments, place to the side. Do this over a bowl and allow all excess juice from the grapefruit to fall into it. Once the segments are placed into a separate bowl, squeeze the juice out of the remaining grapefruit bits, reserve a tablespoon and a half of grapefruit juice, discard the rest. Add the orange juice to the grapefruit juice. Add a splash of the vinegar, whisk, taste and adjust. Add twice as much olive oil as the citrus vinegar mixture along with freshly ground pepper. Taste and adjust.

In a bowl add the soft lettuce and sunflower seeds, toss with a little bit of the dressing, careful not to add too much, you don’t want the lettuce getting soggy sitting in a bowl of liquid. Sprinkle the washed sprouts over top. Next add the segments of grapefruit and vegan feta crumbles, serve.

Cucumber Salad

4 cucumbers, partially peeled

1/4 cup fresh lime juice

1 tablespoon sugar

1 tablespoon vegetable oil

1 tablespoon Teriyaki sauce (or vegan Teriyaki substitute)

1 tablespoon regular/gluten free soy sauce

2 teaspoons red Thai chile pepper, minced

1 cup scallions, chopped

1/4 cup mint and basil, chopped

Slice into 1-inch pieces and place them into a bowl with the chopped red pepper. In a smaller bowl whisk together the lime juice, sugar, vegetable oil, soy sauce, and teriyaki sauce. Pour dressing over the cucumber pepper mixture. Refrigerate for a minimum of 1 hour. Toss in the scallions, mint, and basil. Using a slotted spoon, spoon cucumber salad into individual bowls, serve chilled.

My Mother's Famous Rum Cake

This rum cake is beyond delicious, I can't rave enough about it, seriously. Not to mention, it makes the house smell equally as delicious when baking.

1 cup pecans, chopped

1 package yellow cake mix

1 3.4-ounce pack of instant vanilla pudding

4 eggs

1/2 cup cold water

1/2 cup vegetable oil

1 cup dark rum

1/4 cup butter

1/4 cup water

1/2 cup sugar

Preheat oven to 325°F. Grease a bundt pan with butter or crisco, then sprinkle the peacans into the bottom of the pan. Using a mixer beat the cake mix, pack of vanilla pudding, eggs, water, vegetable oil, and 1/2 of the rum until it forms a smooth batter. Pour the batter into the pan, bake for one hour and allow for it to cool before inverting. Once the cake is cooled and inverted, make the glaze. Boil the butter, water, and sugar for five minutes, stirring constantly, then remove from heat and stir in the remaining rum. Pour the glaze over the cake, it may look like a lot of glaze but the cake will absorb it. Cover the cake with saran wrap and serve the next day (this is so difficult to do, but trust me, it's much better the day after!).

This recipe is a Bacardi original 

Avocado Mustard Seed Salad

And there it was... just sitting there. A large bag of soon to be overripe avocados. I had to get my act together quickly. Guacamole? Seriously, how much Guac can one girl eat? I noticed a jar of mustard seeds on the counter, never opened, bought on a whim. I leafed through my lovely go-to cookbook, and almost magically did a recipe with said two items appear. Fate? Probably not. Awesome salad? Most definitely.

2 ripe avocados

2 teaspoon fresh lemon juice

1/2 teaspoon sea salt

1/2 cup cilantro, chopped

1 tablespoon oil (preferably extra virgin coconut)

1 teaspoon mustard seeds

1 small yellow onion, minced

2 garlic cloves, minced

1 teaspoon Indian curry powder

1 small serrano chile, minced

Cut the avocados in half, removing the pit, scoop out insides and cut into small cubes. Place in a bowl. Add the lemon juice, salt, and cilantro. Set aside. Heat the oil in a small pan over medium heat, once hot add mustard seeds and immediately place lid over pan- they jump like scorching hot jumping beans. After one minute, stir in onion and saute for 2-3 minutes, add garlic, curry powder and chile. After ten seconds, add in the avocado mixture. Give it a quick stir and transfer to a serving bowl.

Recipe adapted from Super Natural Every Day

Wild Rice Casserole

I was in need for something hearty, something comforting. You see, my younger cousin was rushed to the hospital for an appendectomy so I volunteered to bring dinner over for my Aunt and Uncle so they didn't have to worry about cooking. I couldn't figure out what to make them. I was flipping through my trusty cookbook Super Natural Every Day, by Heidi Swanson, when I came across this casserole. Not to mention I was in a casserole craze. At the time I was recently introduced to casseroles by my undergraduate college roommate. Never before her have I even seen a casserole, weird huh? Regardless, I decided to make this one, and oh boy was it delicious. So delicious in fact that my family had me make them one for dinner that night as well.

2 eggs
1 cup cottage cheese
1/2 cup sour cream
1 teaspoon Dijon mustard
1/4 teaspoon sea salt
1 tablespoon parsley, chopped

1 tablespoon olive oil

8 ounces cremini mushrooms, chopped

1 1/2 teaspoon fresh thyme leaves

1 large onion, finely chopped

3 garlic cloves, finely minced

1 1/2 cup cooked wild rice*

1 1/2 cup cooked brown rice*

1/3 cup freshly grated Gruyere cheese

1 teaspoon tarragon or thyme, chopped for garnish

Preheat the oven to 350°F. Spray a large casserole dish with non stick cooking spray(I used a large rectangular glass dish that I normally save for brownies). In a bowl whisk the eggs, cottage cheese, sour cream, mustard and salt. Set aside. In a large pan heat the olive oil and add the mushrooms, cook, stirring often, for about five minutes over high heat or until mushrooms are browned. Add the onion and cook until translucent, stir in garlic, cook for one more minute. Remove the pan from the heat, add the cooked rice, mix. Add the rice mixture to the cottage cheese mixture, stir until incorporated. Spoon mixture into casserole dish, sprinkle with 2/3 of the Gruyere cheese, cover with foil, bake for 30 minutes. Remove foil, cook for another 20-30 minutes until cheese gets bubbly and golden. Take out of oven, sprinkle with remaining cheese and thyme/tarragon. Serve hot!

*You can use 3 cups of wild rice or 3 cups of brown rice instead of half and half, but honestly it makes a big textural difference using both

This recipe was adapted from Heidi Swanson

Baked Oatmeal

Let’s be honest here. Breakfast can be a bit overwhelming, at least on the weekdays. Who wants to jump into the kitchen after just waking up as they're on a time crunch to make it to work/school? Exactly. Here’s an awesome recipe you can make beforehand that will stay well in the fridge for the whole week. Just cut a slice and pop into the microwave. Wah-la, instant thoughtless breakfast- without the mess.

2 cups oat (I used Quaker, but you can use a GF variety as well)
1/2  cup walnut pieces, chopped
1/3 cup maple syrup of agave nectar
1 teaspoon baking powder
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon sea salt
1 cup plant-based milk
3 tablespoons melted plant-based butter
2 teaspoon vanilla extract
2 ripe bananas, cut into small rounds
1 1/2 cups mixed berries (I use whatever I have on hand- today it was blueberries)

Spray down a baking dish with nonstick spray. Line it with the banana slices and 2/3 of the berries. In a large bowl, mix together all dry ingredients. Pour over top prepared dish with fruit. Using the now empty bowl, whisk together the wet ingredients, including plant-based butter. Pour over prepared pan. Give it a few smacks on the counter so the liquid travels through the oats at the very bottom. Cover with the rest of the berries. Bake in over for 35 minutes, or until done and slightly golden on top. Allow to cool slightly before serving, so it can hold its shape. If you want it a little sweeter, try drizzling some agave or maple syrup over top each slice. Refrigerate for tomorrows breakfast! 

I halved this recipe and it lasted me a weeks worth of breakfasts

Recipe adapted from Heidi Swanson

Parmesan Parsnip Crisps

3 parsnips, cut into thin sticks*

2 egg whites

1 cup finely grated Parmesan cheese

1 tablespoon oregano, finely minced

1 tablespoon olive oil

Black pepper, to taste

Crisco, for greasing cookie sheet

Spicy marinara sauce, for dipping*

Preheat the oven to 425°F. Line a baking sheet with tin foil that has been greased with a little bit of Crisco. Beat the egg whites until they form stiff peaks, set aside. In a bowl mix the Parmesan cheese and the oregano, set aside. Take the parsnips and dip them into the egg whites then roll them into the cheese and herb mixture, set on baking sheet. Drizzle with olive oil and a few grinds of black pepper. Bake for 20-25 minutes, rotating the cookie sheet halfway through. Serve warm with a side of spicy marinara sauce for dipping.

*Parsnips should be firm to the touch and heavy, it they are spongy or light then they will taste a bit perfume-like after cooking

*If you only have a bland tomato sauce at hand it will just take a minute to doctor up, and trust me- it goes a long way! Heat a tablespoon of oil in a pan, add in a small pinch of crushed red pepper flakes, 2 cups of tomato sauce, and 3 tablespoons red wine. Saute for several minutes so the alcohol in the wine has time to cook out. Serve warm with the parsnip crisps.

Lemon Pesto

1 garlic clove
1/4 cup pinenuts
1/2 cup basil
1/4 cup olive oil
2 tablespoons nutritional yeast
1/4 teaspoon salt
Zest of one lemon
Juice of one lemon
2 tablespoons water, to thin sauce if necessary

In a food processor combine all ingredients, except water, and blend. Slowly drizzle in the water for a thinner consistency.

This is the dipping sauce for the Lentil Meatballs, however, it is very versatile and is one of my go to sauce recipes.

Recipe adapted from Sara Forte

Lentil Meatballs

3 cups vegetable broth
2 cups uncooked black lentils, rinsed
1 star anise
1 egg
3/4 cup ricotta cheese
1/4 cup freshly grated Parmesan, or preferred hard cheese
2 garlic cloves
2 tablespoons parsley
1/4 teaspoon dried ground thyme
2/3 cup panko bread crumbs (if gluten-free replace with appropriate GF bread crumbs)

Preheat oven to 400°F. In a pot add the broth, black lentils, and star anise, boil for 3 minutes, then reduce to a simmer until al dente. Discard the star anise. In a food processor combine the egg, ricotta, parmesan, garlic, parsley, thyme, and panko. Blend until completely incorporated. Roll small balls of the lentil mixture and place on a parchment paper lined cookie sheet, bake for 20 minutes, flipping halfway through.

While the lentil meatballs are baking make the lemon pesto sauce (featured, 2nd and 3rd picture on the bottom row)

You can serve these by themselves with the lemon pesto sauce spooned over top. They're also really good over top a fresh green salad made with spicy arugula drizzled with the lemon pesto sauce. Next time I may make these tiny so they can be served on a toothpick with the dipping sauce on the side for appetizers.

Recipe adapted from Sara Forte

Carrot Miso Soup

2 tablespoons olive oil
2 pounds carrots, peeled and sliced in 1/2-inch rounds
1 large yellow or white onion, chopped
4 garlic cloves, smashed with the back of a knife
4 cups vegetable broth
2 tablespoons ginger, peeled and minced
1/4 cup white miso paste*
Toasted sesame oil, optional
Scallions, chopped, optional

In a large pot over medium heat add the oil, carrots, onion, and garlic. Saute until the onions become translucent. Add in the vegetable broth and ginger, bring to a boil, then lower to a simmer and continue to cook for 30-50 minutes, until carrots are tender. Allow soup to cool before transferring it to the blender (in batches), pulse to desired consistency. Return soup to the pot and add in the miso paste, whisk until incorporated. Reheat, then serve with a drizzle of sesame oil and chopped scallions over top.

*Miso paste comes in a variety of colors (white, yellow, red, brown) and can be a tricky item to find, however, Whole Foods does currently carry it. It comes in a tub in the refrigerated section.

Adapted from Deb Perelman

Moroccan Chickpeas and Spinach

This is the easiest dinner imaginable, not to mention hearty and delicious. It makes enough for two bowls.

4 garlic cloves, minced

6 tablespoons olive oil

1 1/2 teaspoon harissa paste

1 15-ounce can chickpeas, rinsed and drained

1/4 teaspoon coarse salt

2 1/2 cups spinach

4 tablespoons fresh mint, diced

 Greek yogurt, optional (if vegan, replace with a vegan appropriate yogurt or omit)

In a pan sauce the garlic and harissa paste in the oil over medium heat for 2 minutes. Add in the chickpeas, along with the salt, and cook for another 8 minutes. Toss in the spinach and mint, saute for just another minute more until wilted. Remove from heat and serve with a dollop of Greek yogurt over top.

Recipe adapted from Ashley Rodriguez