Archives: Recipes

In a large saucepan, place the potato, garlic, and cauliflower and enough water to cover.
Bring to a boil, reduce the heat to medium, and cook until the potato and cauliflower are
tender, about 15 minutes.

Drain and add the vegetables and garlic back to the pot. Cover the pot with a kitchen
towel and put the lid over the towel. Let stand for 5 minutes. Remove the lid and towel.
This process helps to dry the vegetables so they mash better.

Add the buttermilk, cheese, olive oil, butter, salt, and pepper. Mash just until the
ingredients are lightly combined. If desired, garnish with fresh snipped chives.

Place squash cut-side down in a microwave-safe dish and add 2 tablespoons water.
Microwave, uncovered, on High until the flesh is tender, about 10 minutes.
(Alternatively, bake in a 400°F oven until the squash is tender, 40 to 50 minutes.)

Use a fork to scrape the squash from the shells into the large bowl. Place the shells on a
broiler-safe pan. Stir 1 cup enchilada sauce, zucchini, ½ teaspoon pepper and ¼
teaspoon salt into the squash and chicken. Divide the mixture between the shells; top
with the remaining ¼ cup enchilada sauce and cheese.

Bake on the lower rack for 10 minutes. Move to the upper rack, turn the broiler to high
and broil, watching carefully, until the cheese starts to brown, about 2 minutes. To
serve, cut each shell in half.

Remove seeds from pomegranate and put in large bowl.

Segment the oranges and grapefruit and put fruit in the bowl with pomegranate seeds.
Squeeze the remaining membranes over the bowl to release all the juice.

Cut the apples and pear into slices and toss with other fruits.

Mix honey with orange/grapefruit juices at the bottom of the bowl and toss well. Cover
and refrigerate until ready to serve.

Preheat oven to 450°. Place the pork in a shallow roasting pan coated with cooking spray;
arrange the potatoes, carrots and onion around pork. Drizzle with oil. Combine the seasonings;
sprinkle over meat and vegetables.

Bake, uncovered, 25-35 minutes or until meat reaches desired doneness (for medium-rare, a
thermometer should read 145°; medium, 160°) and vegetables are tender, stirring vegetables
occasionally. Remove pork from oven; tent with foil. Let stand 5 minutes before slicing.

Preheat oven to 350⁰ F and spray muffin pan with non-stick spray.

Mix all ingredients together and pour into 8 wells of greased muffin pan.

Bake for 20 minutes or until eggs are cooked through.

Can be served right away or refrigerated for grab-n-go breakfasts.

Preheat oven to 425°F.

Cut off about 1-2 inches of asparagus ends. Set aside.

In a large bowl combine crushed almonds, parmesan, garlic powder, oregano, salt, and
pepper. Whisk eggs in a shallow bowl or dish.

Dip asparagus in eggs, coating evenly, and then toss with the crushed almond mixture.

Place on a baking sheet lined with parchment paper in a single layer. Bake for 15-20
minutes, flipping halfway.

Heat the oil in a large wok or nonstick frying pan over medium-high heat. Add the onion
and cook, stirring often, until it becomes soft and translucent, 3 to 4 minutes. Add the
frozen vegetables and shrimp and cook, continuing to stir, until the shrimp begins to
turn pink and opaque, or another 3 minutes. Add the garlic and cook, stirring, for
another 30 seconds.

Use a wooden spoon or rubber spatula to move the vegetable

mixture to one side of the pan. On the other side of the pan, add the beaten eggs and
cook them, stirring constantly, until they are scrambled, about 2 minutes. Once the eggs
are scrambled, mix them with the vegetables and then add the cauliflower rice, soy
sauce and sriracha. Cook, stirring constantly, until the cauliflower rice softens, 3 to 4
minutes. Turn off the heat and stir in the green onions.

This dish can be served immediately or refrigerated, covered, for 3 to 4 days. It can be
enjoyed either hot or cold.

Don’t like shrimp? Substitute one pound of chicken breast or tofu.

Preheat the oven to 450 degrees F. Place a rack in a roasting pan. Mix the butter, 2 cloves of
chopped garlic, curry paste, 3 teaspoons ginger, the zest of 2 limes and the juice of 1 lime in a
bowl.

Season the chicken with salt. Loosen the skin and rub the curry butter underneath. Place skinside up on the rack and pour about 1/2 cup water into the pan. Roast until the chicken is cooked
through and the skin is crisp, 20 to 25 minutes.

Meanwhile, mix the remaining 1 clove of chopped garlic, 1 teaspoon ginger, zest of 1 lime and
juice of 2 limes. Whisk in the oil. Shave the carrots into ribbons with a vegetable peeler and toss
with the dressing. Add the cilantro and 1/2 teaspoon salt and toss. Serve the chicken with the
carrot-ginger salad.

Make white layer: Combine all ingredients in a blender; blend until smooth.
Transfer to a bowl and refrigerate.

Make blue layer: In same blender (no need to rinse), combine all ingredients;
blend until smooth. Divide mixture among 6 ice pop molds. Freeze for 15
minutes. Rinse out and dry blender. Divide white layer mixture among pop
molds, pouring in carefully. Freeze 15 minutes.

Make red layer: Combine all ingredients; blend until smooth. You may need to
strain the mixture through a sieve to remove the seeds if using raspberries.
Divide among pop molds, pouring carefully over white layer. Place sticks in
molds and freeze until firm, at least 3 hours.

Heat grill to high. Cut 4 sheets of foil about 12″ long. Top each piece of foil with a
chicken breast, tomatoes, corn, and garlic. Drizzle each with oil and top with a pat
of butter. Season with salt and pepper

Fold foil packets crosswise over chicken and roll top and bottom edges to seal

Grill until chicken is cooked through and vegetables are tender, 15 to 20 minutes.

Cut zucchini, squash, and bell peppers into 2-inch chunks. Cut red onions into wedges. Combine
the cut vegetables with the tomatoes and mushrooms in a bowl.

Cut the corn into 1-inch pieces and cook in boiling water for about 10 minutes. Add the cooked
corn to the other vegetables.

Mix the vinegar, mustard, garlic, and thyme for the sauce.

Toss vegetables in the sauce and thread vegetables into skewers.

Before starting the grill, spray it with nonstick spray. Place the skewers on the grill over medium
heat. Grill 20 minutes or until tender.