Friday, August 31, 2012

Creamy Blue Cheese Dip/Dressing

1 C Mayonaise
1 C Sour Cream
3 Garlic Cloves, Minced
1/4 Seasoned Rice Wine Vinegar
10 Ounces Creamy American Blue Cheese, or any other Creamy Blue Cheese
Salt & Pepper to taste
Place all ingredients in a food processor and blend til smooth.  If using as a dressing you can thin with milk to your desired consistancy.
 Enjoy! xo

Farro & Black Rice Salad


1 C Farro, Available in the bulk section at Whole Foods
4 C Chicken or Vegetable Broth, Divided
1 C Black Rice, Also available in the bulk section at Whole Foods
¼ C Extra Virgin Olive Oil
¼ C Meyer Lemon Juice
4 T Lemon Zest
1 t  Pepper
1 C Italian Parsley Leaves
2 C Feta
2 C Green Olives with Pimento, Roughly Chopped

Bring 2 cups of  broth to a boil and stir in farro.  Reduce heat and cook farro until just tender, about 20 minutes.  Set aside to cool.  Repeat with black rice but simmer 30 minutes.  Set aside to cool.  Drain and spread each on a rimmed baking sheet to cool and dry a bit.
Whisk oil, lemon juice and zest, pepper, salt, and parsley together in a bowl.  Stir in farro and black rice.  Add olives and feta.  Garnish with additional feta and parsley.  Enjoy!  xo

Wednesday, August 22, 2012

Provencal Vegetable Tian


6 T Extra Virgin Olive Oil
2 Sweet Potatoes, Sliced 1/4 inch thick
5 Garlic Cloves, Smashed
2 Yukon Gold Potatoes, Sliced 1/4 inch thick
1 Large Eggplant, Sliced 3/4 inch thick
4 Large Heirloom Tomatoes, or any tomato, Sliced 1/4 inch thick
1 C Manchego Cheese, Grated
1/2 C Romano Cheese, Grated
1 Large Onion, Sliced Thinly
2 T Fresh Marjoram Leaves
2 T Fresh Basil Leaves, Roughly Chopped
1 T Fresh Sage Leaves, Roughly Chopped

Salt & Pepper

Preheat oven to 450 degrees.  Drizzle 3 T of olive oils in a shallow large, deep baking dish.  Layer the sweet potato slices on botton.  Top with smashed garlic cloves,  & `1/3 of each cheese, season with 1/3 of the fresh herbs and lightly with salt & pepper.  Top with eggplant slices, tomato, 1/3 of each cheese and onion.  Season with salt & pepper.  Add Yukon Gold potatoes, Eggplant, & Tomatoes.  Top with remaining cheese and herbs.
Drizzle with remaining olive oil and cover loosely with aluminum foil. 
Bake for 20 minutes, then remove foil.  Continue baking until potatoes are tender and edges are well caramelized, about 45 minutes.  Let cool 20 minutes before serving.
Enjoy!  xo

Saturday, May 19, 2012

Energy bites

1 C Oatmeal 1/2 C Almond Butter 1/3 C Honey 1 C Coconut Shred 1/2 C Ground Flaxseed 1/2 C Mini Chocolate Chips 1 T Vanilla Place all ingrediennts in a medium bowl and combine until completely mixed. Chill in refrigerator for half an hour. Once chilled, roll into balls and enjoy! Store in fridge. Can be doubled. Xo

Tuesday, February 7, 2012

Roasted Fennel, Brussels Sprouts & Green Beans with Orange & Almonds

This is a great side dish!  So fresh and tasty!  Try it with cauliflower too!

1 lb French Green Beans, Trimmed
1 lb Brussels Sprouts, Quartered
2 Large Fennel Bulbs, Cut into 1/2 inch wedges, Reserve 1/2 C Fronds
1/4 C Olive Oil
Coarse Salt & Pepper
Zest & Juice of 2 Oranges
1/2 C Sliced Almonds
 
Heat oven to 450 degrees with rack in lower third.  In a bowl, toss green beans, fennel, & Brussels sprouts with olive oil, half the orange juice and zest, season with salt & pepper.  Arrange in a single layer on a large baking sheet.  Roast for 15 minutes, then turn and roast for 10 more minutes until the vegetables are tender crisp.  Transfer to serving platter and drizzle with remaining orange juice, zest and almonds.  Enjoy! xo

Chickpea Tagine

A tagine is a North African dish that often combines sweet and savory to work with the spices in them.  I had the pleasure of cooking for The Power Camp ladies last week and the group loved this dish.  I add seasonal vegetables and butternut squash or chopped sweet potatoes.  Feel free to add your favorite veggies. I also found an organic bean trio, that I add to make it a bit heartier.  The   I served it with a brown rice, red quinoa combination, and a salad!  They loved it! 

Serves 8

1 T Olive Oil
1 Large Onion, Diced
4 Garlic Cloves, Chopped
2 T Fresh Ginger, Chopped Fine or 3 T Ground Ginger
2 t Ground Cumin
2 t Ground Corriander
2 t Ground Cinnamon
2 t Garahm Masala
2 t Red Pepper Flakes
1 15 oz Can Crushed Tomatoes with Juice
2 C Chicken or Vegetable Broth
2 15 oz Cans Chick Peas or Garbanzo Beans
2 C Butternut Squash or Sweet Potato, Diced
1 C Pitted Dates, Chopped
1/4 C Apple Cider Vinegar
1 C Cilantro, Roughly Chopped
Salt & Pepper to taste.

Heat oil in a stock pot over medium heat.  Add onion, and cook for 10 minutes.  Add garlic, ginger and spices.  Saute until fragrant, about 1 minute.  Add tomatoes, broth, chickpeas, sweet potato, dates, & vinegar.  Simmer until butternut squash is tender.  Add cilantro.  Check flavor for seasoning.  Serve over rice or cous cous. Enjoy! xo