Veggie Plate Special of the Day ~ Roasted Eggplant, Charred Okra, Lemons and Sautéed Northern Georgia Candy Squash.

I remember growing up and going to those cafeterias with my family, that served the, Blue Plate Special, which included one meat, two veggies, bread and a drink. My family loved these deals, they were inexpensive and you got a good amount of food for the price. It was a great deal for a family of 5 and my dad and brother could eat, so they were in heaven.

My favorite thing was the veggie specials. You got all these yummy vegetables on your plate . I would fill my plate with collard greens, green beans and potatoes, sweet potato mash, corn and a big piece of cornbread.   Well, here is my version of a veggie plate special.

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Veggie Plate Special of the Day ~ Roasted Eggplant, Charred Okra, Lemons and Sautéed Northern Georgia Candy Squash.

The awesome thing about this version, it’s totally Farm to Table and still very inexpensive, but much fresher and a bit more creative. Hope you enjoy! Hey, let’s eat more veggies and support local farmers. As always, remember to Set the Table with Love.

 

Roasted Eggplant

Directions
Preheat the oven to 400. Line a baking sheet with parchment paper.
Slice the eggplant in half lengthwise, then cut each half  crisscrossed. Drizzle olive oil over them and sprinkle dried thyme and sea salt over each eggplant.
Roast in the preheated oven until softened and golden brown, 25 to 30 minutes.

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Charred Okra and Lemon

For the okra:

Trim the stems from the okra and cut each pod in half lengthwise. Place in a large bowl, add the salt, and toss to combine; set aside.
Heat a large, cast-iron skillet over high heat until very hot, about 3 minutes. Working in 2 to 3 batches so as not to crowd the pan, add the okra, cut-side down in a single layer, and sear undisturbed until charred on the bottom, about 2 to 3 minutes. Flip the okra and cook until crisp-tender, about 30 seconds more. Remove to a medium bowl.
Remove the pan from the heat, add the okra in the bowl. Recipe from Chowhound: Charred Okra

For the lemon:

Cut a medium lemon into slices . Add the lemon to the okra pan, allow to cook until caramelized, about 1-2 minutes. Remove from pan and place in a separate bowl.

Sautéed North Georgia Candy Squash

Peel the squash. Cut it in half, right in the middle of the squash, where you have rings of the squash. Remove the seeds, cut the squash into 1/2 inch rings. In a large sautéed pan,  add enough olive oil to cover the base of the pan, cook on medium heat. Add the rings, add salt and smoked paprika to the rings and allow to cook until golden brown on one side, 2-3 minutes, flip them over and sauté the other side, add salt and the smoked paprika and sauté into golden brown and tender.

Serve the veggies on a nice plate and even add a piece of Gluten  Free cornbread

Southern Girls ~ Gluten Free Stuffed Cornbread with Spicy Mexican Beans and Dessert Maple Apple Cinnamon Nice Dream

The best thing about this dish is you can use your imagination and come up with your own Veggie Plate Special of the Day.

img_4707Veggie Plate Special of the Day ~ Roasted Eggplant, Charred Okra, Lemons and Sautéed Northern Georgia Candy Squash.

 

Roasted Butternut Squash, Brussels Sprouts, Purple Sweet Potatoes in red wine with toasted quinoa and almonds

Thanksgiving is next month and I am always thinking about what will I do differently this year. Then I remember that I go out of town each year and visit my family, so it’s more like what will I do differently for Christmas this year. Lately, for the past 3 years I have been doing a French country inspired Christmas dinner, but I want to switch it up a bit. I want to do more of a vegetarian theme dinner. I know my boys, they will not have that at all, but I will incorporate more plant-based recipes this year. I always add a new vegetarian plant based recipe each year and less meat, getting closer and closer to my vegetarian Christmas dinner, more and more. LOL.

This particular dish came about when I was thinking of my past made coursed for Christmas, usually I like to do a Beef Bourguignon, but if I could do a take on that recipe using vegetables.  Now this recipe is not like Beef Bourguignon, at all but the richness of it from the wine and the balsamic vinegar, reminded me so much of the dish. It could easily be a main course for vegan or vegetarian table.

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Roasted Butternut Squash, Brussels Sprouts, Purple Sweet Potato in red wine 

I toasted quinoa and almonds to add some protein and texture, some cranberries and lemon zest and you have a deliciously decadent, rich, and refreshing dish for Thanksgiving or any time of the Fall and Winter season.

I hope you enjoy this recipe as much I did today. You can add walnuts, or any other nut your prefer, instead of almonds. I had almonds and hand and I believe in using what you have.

Enjoy and Remember to Set the Table with Love.

 

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Roasted Butternut Squash, Brussels Sprouts, Purple Sweet Potato in red with toasted quinoa and almonds

Ingredients:

1 medium butter squash, peeled and chopped into 1-2 inch pieces

1 pound brussels sprouts, peeled and halved

3 medium purple sweet potatoes, peeled and chopped into 1-2 inch pieces

2 tbsp olive oil

1/4 cup chopped onions

2 garlic cloves, peeled and diced

1 tbsp sea salt, or taste

1  1/2 tbsp Harissa seasoning, adjust to your heat preference

1 tbsp brown sugar

1 1/2 cup red wine

1/4 cup balsamic vinegar

Garnish: Toasted Quinoa, Toasted Nuts, Cranberries and Lemon Zest

 

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Roasted Butternut Squash, Brussels Sprouts, Purple Sweet Potato in red wine with toasted quinoa and almonds

Directions:

Preheat the oven 375.

In a large cast iron skillet on medium high heat, add the oil and chopped veggies and sea salt. Cook for about 10 minutes. Add the onions and garlic. Add the Harissa and brown sugar Stir and cook for another 5 minutes. Add the wine and vinegar.

Place the cast iron skillet in the oven and roast for 30-35 minutes until the vegetables are brown and a fork can go through the vegetables easily.

Toasted Quinoa recipe: Quinoa two ways ~ Toasted and Roasted

For Toasted Nuts,  just add nuts in a non stick pan on medium heat and allow to toast until you can smell the nuts aroma, remove from heat, be careful not to burn them.

Once cooked add the vegetable in a beautiful bowl top with toasted quinoa, nuts, cranberries and lemon zest.

 

 

 

Pan Seared and Poached Halibut with sweet peas in a lemon caper broth topped with Sweet Potato Chips

Halibut. One of my favorite fish to make. I use to be so intimidated about making fish, until I was on Food Network’s All Star Academy and my mentor, Alex Guarnaschelli had me make Arctic Char for one of the elimination challenges, her  mentoring gave me the confidence to never be scared of fish again. The thing that blew me away the most, was during judging. Adam Richman, Man Finds Food, told me my Arctic Char could be served in a restaurant and he would order it, Yes!!

The key to any ingredient is understanding the ingredient itself. If you have never used a particular ingredient, I would suggest to research it. Ask a chef or someone you know that  is an excellent cook that has used it before, successfully. Cooking is an adventure, so dive in with an open heart.

Now, back to the recipe. I had a few of my fans wanting this recipe, so I hope you guys enjoy it, but make sure, before you get started to Set the Table with Love. Enjoy.

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Pan Seared and Poached Halibut with sweet peas, sweet potato chips in a lemon caper broth

Pan Seared and Poached Halibut:

Ingredients:

4, 5 oz. halibut filets

1/2 teaspoon sea salt

1 teaspoon no salt herb garlic seasonings

2 tablespoons of organic butter

1 shallot, finely minced

1/4 cup lemon juice

1/4 cup of dry wine

3/4 cup of chicken stock

1 bay leaf

1 tbsp capers

5 springs of thyme

1 tablespoon of cold, unsalted butter

1 cup green peas,  frozen peas thawed out
Instructions:

Place a large lidded skillet over high heat. Once hot, season the filets with the salt, garlic seasoning, then add the unsalted butter and then place the halibut filets in the pan. Sear on one side, without moving, for 3 minutes.
After 3 minutes carefully flip the filets and then move the heat to low. Add the lemon juice, chicken stock, dry wine, shallot, bay leaf, thyme and capers. Place the lid on the pan and cook  on low heat.  Cook for 3-5 minutes, or until halibut is just opaque.The fish will keep cooking so do not over cook it. When desired doneness is reached, pull the skillet off of the heat and remove the halibut from the pan and place the fish on a warm plate and lightly cover with foil. Use braising liquids from the pan to make your broth. Add the cold butter into the liquid and whisk until combined. Keep the broth on low heat add the green peas into the broth and allow to warm through.  Keep the broth warm, on a very low heat.

Sweet Potato Chips

1 medium sweet potato, sliced with a mandolin

sea salt to taste

  1. Preheat oven to 450 degrees and position oven rack in the center of the oven.
    Rinse and dry your sweet potatoes thoroughly and slice them with a mandolin, or use a knife and slice them as thinly as possible.
  2. Toss slices in a touch of olive oil to lightly coat, then sprinkle with salt.  Lay a piece of parchment paper onto a non stick baking sheet.
  3. Lay out in a single layer on a baking sheet.
  4. Bake in preheated oven for 8 minutes, then turn the potato slices over, and bake for another 6-7 minutes , watch for the edges, they will start to get darker, pull them before they burn. Remove once crisp and golden brown. Some may feel a little tender in the middle but take them out and let them rest for 10 minutes, so they can crisp up. To assemble this dish, I put the chips on top of the halibut as a garnish with a lemon wedge.

Assemble:

Add broth into a bowl, add halibut in the middle of the bowl and top with sweet potato chips and lemon slice( optional).

RAW Green Pea Mint Hummus with crudités

I love peas! I love hummus. Well here is the result of those two desires, my new love. This wonderfully refreshing Green Pea Mint Hummus. I used my Go Raw Sprouted Super Simple Seeds and made the base of this creamy yumminess. This hummus makes a great alternative to the regular chick pea version. One reason I love the recipe is because it’s lower in carbs and high in protein, because of the sprouted pumpkin and sunflower seeds and the seeds being sprouted makes this a very digestible treat, loaded with enzymes

It is great on veggies, as a spread or you can add it to raw veggie pasta with a little olive oil for a nice lunch or dinner.

Enjoy and Set the Table with Love.

RAW Green Pea Mint  Hummus
RAW Green Pea Mint Hummus

Ingredients:

Raw Green Pea Mint Hummus 

2 cups peas
1/2 cups Go Raw Sprouted Super Simple Seeds
2 tbsp. olive oil
2 tbsp.  lemon juice
1 garlic scape (or 1 small clove garlic)
1/2 tsp. sea salt

In a food processor first process the seeds until you get a crunchy corn meal consistency. Add the other ingredients in the bowl of a food processor and process until mostly smooth. If needed, add a bit of water until you get the hummus consistency that you like.

Cut up your favorite veggies and serve. 

I used: radishes, red bell peppers, yellow and orange carrots

RAW Green Pea Mint  Hummus
RAW Green Pea Mint Hummus

RAW Blueberry and Oatmeal Muffins with Lemon Zest ( Eat your skincare)

It’s the New Year and everyone is thinking about detoxing out all of that holiday feasting.  Did you know eating more Raw foods not only is awesome for your healthy, but for your skin, hair and nails as well. I did a diet of only Raw and Vegan for almost 6 months. My hair grew faster, my nails were so much stronger and my face had this beautiful glow. Well ,B’Tyli Natural Skin Therapies also helped with that, but my eating gave me an extra glow.

So, today I woke up wanted something with blueberries. This recipe came to me. I think it will be one of my favorites. I am going to try making Raw Banana Nut muffins, and  Raw Orange and Cranberry muffins, and, and, and. LOL. Enjoy! Happy New Year! Oh yes, please this year Set the Table Love!   RAW Blueberry and Oatmeal Muffins with Lemon Zest

RAW Blueberry and Oatmeal Muffins with Lemon Zest
RAW Blueberry and Oatmeal Muffins with Lemon Zest

INGREDIENTS 1/2  cup of distilled water as needed

2 ½ cup gluten-free rolled oats

1/2 cup ground flax-seed

1 cup raisins

1  blueberries and half of cup for garnishing

1/3 cup maple syrup or honey

1 tbsp cinnamon 1 tsp

vanilla extract

1 tsp sea salt

RAW Blueberry and Oatmeal Muffins with Lemon Zest
RAW Blueberry and Oatmeal Muffins with Lemon Zest

INSTRUCTIONS In a food processor, process rolled oats into a flour. Add in  flax-seed and process. Add raisins and process. Add in the rest of the ingredients to the mixing bowl and mix well. If the dough is too sticky add a few more oats. If the dough is too dry add a little water as needed. I used about a tbsp of water to soften my dough. Add your mixture to muffin pan tray to shape. I placed mine in the fridge for 10 minutes to mold and removed from mold and topped with blueberries, lemon zest and dust of honey powder.

Apple Pecan Galette with Phyllo Dough

I was looking at my ripped organic apples and thought.  Hmm…A rustic apple pecan galette made with phyllo dough would be yummy, you think? I  baked it in a large muffin pan.  This will make an amazing elegant Fall dessert.

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