Here’s another really beautiful appetizer it is my leftover risotto balls. These are very simple to make and they are absolutely gorgeous, especially when you pair it with my sun-dried tomato pesto. I am just going to get to the recipe here, so you can get back to make the evening more magical.
3 cups cooked risotto
1 cup vegetable oil
2 eggs, lightly beaten
1 cup Italian seasoned fine dry bread crumbs
Sundried Tomato Pesto:
2 cups sun dried tomatoes, drained, if packed in oil
1 cup of freshly grated Parmesan cheese
1/4 cup extra virgin olive oil
1/4 cup packed fresh basil leaves
2 garlic cloves, crushed under a knife and peeled
Directions: 1 Using lightly greased or wet hands, shape leftover risotto into 1-inch balls. Return balls to the baking pan. Cover and chill about 2 hours or until balls are completely chilled.
2 In a large skillet, heat 1 cup oil over medium-high heat. Roll rice balls in beaten eggs, then in bread crumbs to coat.
3 Cook rice balls, one-fourth at a time, in hot oil for 2 to 3 minutes or until golden brown, carefully turning once. Using a slotted spoon, remove rice balls and drain on paper towels. Keep warm in a 200 degrees F oven while cooking the remaining rice balls. Once all the balls cooked plate them with a side of sun dried tomato pesto.
Sun dried tomato pesto:
Process all the ingredients in a food processor fitted with the metal blade until the mixture forms a coarse paste. This pesto will keep in the fridge inside an airtight container up to one month.
Yesterday was incredible at William Sonoma in Norcross in the Peachtree Forum. I got a chance to cook for their customers. The evening was about Farm to Table Healthy Holiday Side Dishes. My biggest conviction about food is EAT LOCAL. SUPPORT FARMERS. EAT MORE PLANT BASED MEALS. So, it’s really cook when William Sonoma welcomes you back to share your convictions with a side of farm fresh yummies.
This particular dish was a big hit. The recipe was from Vicky Fry, the amazing farmer and friend I get my produce from, she is the owner of Fry Farm in Bethlehem, Ga. She told me how she made her turnips and I decided to take that beautiful recipe on and make it for my cooking demo. It was so much fun, watching people here in the south, eat turnips and turnip greens in a totally different way. Okay, here’s the deal on that statement. Southerns love our turnips and turnip greens cooked for 2 hours with a piece of fatback swimming around in the pot. Hey I am Georgia girl I get it and my mom did some mean greens, y’all, but we have to think about sound the box sometimes. I am very grateful for Vicky sharing this recipe. You know how we do it, the recipe was a little this and a little of that. LOL. I hope you will like how I put together a little of this and a little that, and perhaps use this recipe for your Holiday festivities.
Until next time, Remember to Set the Table with Love.
A bunch of turnips and turnip greens washed, turnips quartered, greens finely chopped
1 tbsp olive oil
1 tbsp butter
1 med garlic clove, diced finely
1 tsp fresh rosemary leaves, pull the leaves of the stalk
1/2 tsp dried thyme
1/2 tsp dried oregano
1 large orange, cut in half or quarters
sea salt and black pepper to taste
red pepper flakes, to taste
pomegranate for garnish
Add oil and butter to a sauté pan on medium high heat. Add in your turnips, season with salt and sauté for a 3-4 minutes until you get a little caramelization onto the the turnips. Add in garlic, rosemary,thyme, oregano and red pepper flakes, continue to cook and stir. Add in juice from the orange, continue to cook. Remove turnips from the pan into a bowl, set a side. Add greens into the sauté pan, stir. Add seasonings, black pepper, sea salt, dried thyme and oregano. Sauté for 2 -3 minutes. Remove from pan. Plate the greens on a platter, add the turnips on top, add the pomegranate on top with a little orange zest ( optional). I like to squeeze a little of the orange juice on top.
* NOTE: YOU CAN ADD THE ORANGES INTO THE TURNIPS WHEN COOKING TO GIVE MORE A CITRUS FLAVOR TO THE TURNIPS. I ADD THEM CLOSE TO THE END OF COOKING. YOU CAN KEEP THEM IN IF YOU LIKE AS A COLORFUL GARNISH.
I was shopping around in my favorite store, William Sonoma when I came across this large colorful pasta shells. They are called Lumaconi pasta shells, shaped like the shell of a snail. They are hollow inside, and open at one end, closing in on itself at the other end. The colors intrigued me the most. I had to do something with them, but they could not be drowned in sauce. You must see the color. I decided to go with a vegan recipe, so this dish popped up in my head. This dish is very beautiful and elegant. I served the pasta on top of a bed of the quinoa mixture. I drizzled olive oil all over it. Traditionally this type of pasta causes for sauce, but the olive oil and the lemon zest was just enough.
Enjoy! Remember to Always Set the Table with Love.
4 lumaconi pasta shells, they are very large, prepare according to package directions.
1 cup quinoa, rinsed well
1 1/2 cup water, for quinoa
1 tablespoon of olive oil
1 small onion, finely diced
1 garlic clove, minced
1 tbsp dried fennel
1/2 tbsp lemon juice
Sea salt and black pepper to taste
1 cup frozen organic green peas
1/2 cup dried cranberries, good quality cranberries
Generous drizzle of the best extra virgin olive
Cook your quinoa according to package instruction. Make sure to rinse it well. It will cook for about 15 minutes or until the water is absorbed. Set aside. Cook the pasta shells according to the package instructions. While the pasta is cooking. Add the olive oil to a medium sauté pan, on medium heat. Add your onions and cook until soften. Add and stir in the garlic and allow to cook for another 1-2 minutes. Do not burn the garlic. Add the fennel seeds. Allow the fennel seeds to get warmed up in the pan, for about a minute. Add the green peas and cranberries. Stir. Add the cooked quinoa into the pan with the aromatics ( onions, fennel and garlic) and the lemon juice. Stir. Remove from heat.
Take one pasta shell at a time and gently stuff in some of the quinoa mixture. On a plate add some of the quinoa mixture on to a dish. Place the stuffed shell on top. Drizzle a nice amount of olive oil and lemon zest on top of the entire dish. If you need sauce, you can make a nice lemon vinaigrette to drizzle over this dish as well.
I love french inspired food, using the familiar and making it your own. The beauty of living in the melted pot, is we get to learn from each other and infuse our cultures. The brilliance of doing this, we create new experiences and new traditions for our families.
This french inspired gratin dish is for my vegetarians out there. You can easy make it vegan, by using olive oil, non dairy cream and vegan meltable cheese.
My memories of this dish, is my mom’s super cheesy version of her own take of potato gratin. It almost reminded me of her macaroni and cheese, It was one of my favorite dishes. She would make it in the Fall, as soon as the weather got a little nippy. I thought about her today and with the weather changing, I decided to make a gratin in honor of her. However, I like to take dishes that are familiar and put my own signature on them. I made mines with crispy green apples, onions, garlic and white cheddar cheese. I seasoned the apples with nutmeg, cinnamon, sea salt and black pepper. I think my southern mama, would have approved and told me, I should have went heavier on the cinnamon, the butter and of course the cream. LOL. 🙂 The recipe is a little tart, sweet and cheesy. It is not your typical heavy, creamy potato gratin, but I believe it will become one of your favorite alternatives. Bon a petit!
Enjoy and Set the Table with Love.
3 tbsp unsalted butter, a little extra for the mini dutch oven
1/2 cup onions, thinly sliced
1 garlic clove, thinly sliced
3 med. green apples, slice with a madoline or knife, thin round slices
1/4 tsp grated nutmeg
1/2 tsp cinnamon
A few thyme leaves and dried fennels ( optional)
Fine sea salt and black pepper
1/2 cup heavy cream, if vegan, canned coconut milk will work
1/4 cup bread crumbs, gluten free bread crumbs for those with gluten allergies
3/4 cup grated white cheddar cheese
Few fresh thyme leaves, for garnish
Preheat the oven to 375. Butter the mini dutch oven, ramekin or small baking dish.
In a large saute pan, heat 2 tbsp of the butter over medium heat. Add the chopped onions and garlic. Cook until soft and translucent. Add green apples slices. Do not use the top or the bottom part of the apple slices, just he ones that are not covered with the peel. Add the seasonings and the fennel. Stir gently to incorporate all the flavors. Cook for about 3-4 minutes.
Transfer half of the mixture into the baking dish. Add half of the grated white cheddar cheese and add the rest of the mixture. Pour the cream over top. Sprinkle the bread crumbs, thyme leaves, and cheese on top. Dot the remaining 1 tbsp butter on top.
Bake until golden brown and bubbly, 15-20 minutes. Serve immediately, add the fresh thyme leaves on top as garnish.
Who doesn’t love a good waffle. They are crunchy on the outside, moist and soft in the inside. We lather them with lots of butter and good Vermont Maple Syrup. I am bias about maple syrup. I believe the best syrup is made in Vermont and I am Georgia girl. But sometimes you want to expand your mind and come up with something a little different. Well, in this case, a lot different. I so enjoyed sitting in my kitchen and thinking of how I could make a waffle, savory. I looked in my fridge, pantry, and garden, because these are the places that inspire me to make innovative recipes, with what I have on hand.
I am not one to go out regularly and buy a ton of ingredients to make a dish. Use what you have, no waste, my mama always taught me. She could make a thanksgiving dinner from an egg, head of lettuce and loaf of bread. LOL! Hey , she was before her time, she would have blown the competition away on Food Network, Chopped.
Well, she was my hero in some many ways, especially in the kitchen. Okay, with that being said, I found leeks and potatoes in my kitchen and decided to make this potato and leek savory waffle. It was so delicious and it’s vegan, gluten free and I made a raw basil oil to dress it. I hope you enjoy this recipe as much as I did.
1 1/4 cup unsweetened almond milk + 1 tsp white or apple cider vinegar
1/4 cup olive
2 tbsp organic maple syrup
1/2 cup gluten free rolled oats
1 3/4 cups gluten free flour blend
1 1/2 tsp baking powder
pinch sea salt
The potato and leek mixture
1 -2 tbsp olive oil, to coat the bottom of a sauté pan
1 large yukon gold potato, cleaned, peeled and diced small
2 leeks, cleaned, cut into very small slices
1/2 cup onions diced small
1/2 cup red bell peppers, diced small
1 garlic clove, finely chopped
1 tsp fennel seeds
1 tsp No Salt garlic herb seasonings
1 tsp red crushed peppers
sea salt to taste
2 cups packed basil leaves
1 cup extra virgin olive oil
pinch of salt
For the Waffle batter:
Combine almond milk and vinegar in a small mixing bowl and let set for a few minutes to activate, it will get bubbly. Then add olive oil , maple syrup and whisk. Set aside.
Add dry ingredients to a large mixing bowl and whisk until well combined.
Add wet ingredients to dry and mix until well incorporated. Let set for 5-10 minutes, this will allow the, baking powder and vinegar mixture to activate even more. It will give you a very fluffy waffle. Heat up your waffle pan.
For the Potato and Leek mixture:
Heat the olive oil in a large sauté pan on medium heat. Add in the small diced potatoes. Stir and allow them to cook until they are slightly golden brown and soften. Add the diced onions, red bell peppers and leeks. Stir. Allow them to cook for 2-3 minutes. Add the diced garlic cloves . Stir and cook for another 1-2 minutes. Remove from heat and allow to cool. Once cool GENTLY fold the mixture into the waffle batter, leave about 1/4 cup of potato and leek mixture out, to use as a garnish, if you desire. IF NOT YOU CAN ADD THE WHOLE MIXTURE INTO THE BATTER.
Once waffle iron is hot and ready to go, generously coat with non-stick spray and pour on about 1/2 cup of batter. Cook according to manufacturer instructions and then remove and place on a baking rack in a 200 degree oven to keep warm. In order to keep them crispy , do not stack and instead keep them in a single layer.
Wash basil leaves. Squeeze out water and dry with paper towel.
Place basil, the oil and salt into a blender or food processor and puree.
Let it settle a little then pour into a glass container. Drizzle over your waffles.
Use immediately or refrigerate. Making this oil a day in advance, will intensify the flavor. Fridge shelf life ~ one week.
Today I spent time with my friend Melissa. We both are true southern girls, so we love ourselves some cornbread. I made two versions of this recipe. One vegetarian and one vegan. They both were very delicious. We talked about our childhood, birth order, being girls, southern 🙂 and how much we both love dessert. You know of course I had to have dessert, so I made this Vegan Nice Dream using my Go Raw Apple Cinnamon Sprouted Granola. Now remember to scroll down, that recipe with be at the end of this blog post.
Okay, back to the cornbread. The cornbread is sweet and the beans are spicy, an awesome combination. I topped the beans with cheese, and some cilantro and added fresh tomatoes all around the whole dish. I hope you will share this with your family and enjoy it as much as we girls did. Well till next time. Set the Table with Love.
Talk to you later, YA’LL. 🙂
CORN BREAD RECIPE Vegetarian
2 large eggs, lightly beaten, at room temperature
( For VEGAN VERSION USE ONE FLAX SEED EGG (1 tablespoon ground flax seeds + 2 tablespoons water)
1 cup unsweetened Almond Milk
1/2 cup Organic Cane Sugar
1/3 cup Olive oil
1/2 cup Bob’s Mills Tapicoa Flour
1/2 cup Bob’s Mills Sorghum Flour
1/4 cup Bob’s Mills Brown Rice Flour
1 cup Bob’s Mills GF Cornmeal
2 tsp Baking Powder
1 tsp Xanthan Gum
1 tsp Sea Salt
1. Preheat oven to 350. Grease cast-iron skillet. Set a side.
2. In a large bowl, beat the wet ingredients with an electric mixer on low speed until well blended.
3. In a separated bowl, whisk together dry ingredients until thoroughly blended. Gradually, with a blender on low speed, add in the dry ingredients with the wet ingredients until the mixture is thick like cake batter. Spread evenly in the cast-iron pan.
4. Bake 25-30 minutes, or until top is firm and edges are lightly browned.
5. Remove from oven and set aside.
Spicy Mexican Beans
1 tbsp olive oil
1/2 cup onions, diced
1/2 cup red bell peppers, diced
1 can organic dark kidney beans
1 can organic pinto beans
1 tbsp William Sonoma Apple smoked herb rub ( optional)
1 tbsp chili powder
1 tbsp smoked chilis
1 tbsp garlic powder
1/4 tsp turmeric
2 tbsp vegetable broth
Sea salt and black pepper to taste
1/2 cup cilantro, chopped, for garnish
4 campri tomatoes, cut in fours, for garnish
1 cup of grated white cheddar cheese for the vegetarian version as a topping, 1 cup of vegan cheddar cheese for the vegan version as a topping
Add olive oil to a deep sauce pan on medium high heat. Add onions and red bell peppers, cook for about 3 minutes. Add beans and stir. Add spices and stir until beans are coated with the spices. Add 1 tbsp of the vegetable broth, turn the heat down to medium. Cook for 4-5 minutes more adding the rest of the vegetable broth. Cook on a low heat for another 7-8 minutes, until beans are a little tender but still have a firmness.
Remove the cornbread from the cask iron pans, by flipping them over into a plate. The bottom part should be face up. Scoop the middle of the cornbread out, about 1 1/2 – 2 inches down. Keeping the bottom in tack. You need to just scoop out enough to allow a space for the beans. Add the hot beans into the hollow of the cornbread. The beans need to be hot to melt the cheese, so if you need to warm them up some, do so. Once they are heated up, add the cheese on top, and the cilantro. Add the quartered tomatoes around the entire dish, if desired.
I am so enjoying using all my Go Raw junk free foods, to create some yummy recipes, savory and sweet. I am on the sweet treats right now. I had my granddaughter over yesterday and we made these yummy little tarts. They make a healthy and delicious treat for kids, quick dessert, yummy break and of course, great for an afternoon snacks. I know you will enjoy them as well.
1 1/2 cup Go Raw Apple Cinnamon Sprouted Granola
1/2 cup dried cranberries
1 tbsp maple syrup
1 tsp coconut oil
1 tbsp juiced orange
pinch of sea salt
1 tbsp purified water, as needed
1 medium Hass avocado, pitted and peeled
1⁄2 cup melted coconut milk
1⁄4 cup freshly squeezed lime juice
1⁄2 cup pure maple syrup
1 tablespoon coconut oil, melted
1 teaspoon vanilla extract
Pinch sea salt
1 tablespoon lime zest
To make the crust, add the Go Raw Apple Cinnamon Sprouted Granola, dried cranberries, and sea salt to your food processor. Add the oil and orange juice. Process until the ingredients are mixed and broken down well, and they stick together when you collect a small handful and squeeze. If they are not sticky enough, add a little water to the mixture, a little at a time, until they are sticky .
Oil the mini tart pan, with coconut oil. Take a small ball full of mixture into your hands and press each ball down into the mini tart pan. The recipe will make about 6-8 mini tarts. Place in the freezer to set. Start on your filling.
Blend the filling ingredients together in a high-speed blender or food processor until silky smooth. Remove mini tart crust from the freezer, add the filling into the mini tart crusts, use a spatula or inverted knife to make the top very smooth. Add a piece of Go Raw junk free food Tangy Lime Coconut Crisps as a nice garnish, also sprinkle the lime zest onto each mini tart.
Chill the pie in the freezer for an hour, then transfer it to the fridge and let it set for another 1 hours. Serve chilled.
If you have more filling left over add it to a bowl, throw on some Go Raw Tangy Lime Coconut Crisps and Apple Cinnamon Sprouted Granola to enjoy this healthy energy snack.
Onions are amazing . They are antibacterial, antioxidant, antiseptic and detoxifying. The crazy weather we are having in Georgia has many of my friends and myself sick with colds, headaches, body aches and the like. My son’s school is closed due to icy road, so I made him some Baked Gluten Free Vegan Cinnamon, Cardamom, and Ginger Glazed Donuts. Now that’s a mouthful. I will post that recipe later this week. Lots of detail. LOL. Needless to say my son ate four donuts in one sitting. Well back to the soup. This is my version of French Onion soup, because this is what I had in my fridge and pantry. I hope you enjoy this spin on French Onion Soup. The Parmesan and Herb Croutons are Gluten free and Vegetarian. If you read my blog, you know I love Belgioioso Vegetarian Parmesan.
French Onion Soup
1 medium onion, thinly sliced
1 1/2 tbsp olive oil
1 tsp light brown sugar
1 garlic clove, crushed
3 cups organic vegetarian broth
2 tbsp sweet red wine
1 tsp balsamic vinegar
Salt and pepper to taste
Dash of nutmeg
Heat the oil in a heavy pan and cook the onions slowly about 30 minutes until they are very soft. Don’t skip this. Slowly cooking the onions bring out there sweetness. Sprinkle the brown sugar and garlic over the onions and cook until the onions are golden brown. Stir in the vegetable stock and red sweet wine, balsamic vinegar, salt, pepper and nutmeg. Bring to a boil, then lower the heat and simmer for 30 minutes. Add your soup to a bowl and top with the Gluten free Vegetarian Parmesan cheese croutons or you can skip the cheese and just add your croutons. Enjoy!!
Gluten free Vegetarian Parmesan cheese croutons
Break up some Gluten-free Multi grain Udi bread into rustic pieces. Add a tbsp olive oil in a sauté pan and sauté the croutons until golden brown. Add herbs if you like. Top with Vegetarian Parmesan cheese and stick under the broiler until the cheese is melted or for a vegan version skip the cheese.
This recipe came from me craving something fresh, healthy and easy. I love this salad because you can put any of your favorite veggies and it’s always a winner. I took red cabbages, cherry tomatoes, asparagus , green snap peas, red bell peppers, carrots and portobella mushrooms and it was a great combination. This is such an easy and flavorful salad to make.
2 large carrots, chopped in circles
2 cup green snap peas
1 1/2 cup cherry tomatoes, whole
1 large red pepper, chopped
1 cup red cabbage, shredded
1 1/2 cup baby portobella mushrooms, halved ( love mushrooms) 🙂
10 medium asparagus, chopped at an angle, each about an inch length
Sea salt and Black Pepper to taste, just a little. But do season your veggies. 🙂
Basil Oil Marinate
3/4 cup oil, extra virgin olive oil
1 1/2 cup of fresh basil leaves
1/2 cup apple cider vinegar
3/4 cup organic honey or your favorite sweetener
1 tsp. dried basil
1 tsp. dried fennel seeds ( or more if you like fennel)
1/2 tsp. dried oregano
1 tsp. sea salt
1/8 tsp. red pepper flakes ( optional), But great for digestion. 🙂
In a large bowl add all the ingredients and whisk, until everything is incorporated.
Take prepared veggies and put them in a large glass bowl with an air tight container lid. Combine ingredients for the Basil Oil Marinate and pour over vegetables. Mix the vegetables and marinate thoroughly. Cover the glass bowl with an airtight lid and refrigerate overnight. You can remove the veggies from the marinate and plate. I like to drizzle a little of the marinate and extra virgin olive oil over my salad for extra flavor. You can serve this alone or you can top it on some leafy greens.
*Allow it to get room temperature for the best experience for your taste buds.