This week I am sharing recipes from my cookbook, Set the Table with Love. I hope you enjoy these recipes and share them with your family and friends. I had so much fun doing this shoot with my friends and eating all the yummy food afterwards. Photography credit: ROB POLANCO. Art Design by: KEEGAN LEIBA. Love you guys!
Who doesn’t love good recipe for guacamole, well I have one for you. It’s simple and refreshing, because it’s stuffed in these zucchini cups. I love using this recipe for when I having a small dinner party or just for a nice afternoon snack. A lot of my wellness clients are looking for ways to incorporate more veggies into their diet and this is a great way to do. I hope you enjoy this recipe and remember before the plates, glasses, silverware and candles, Set the Table with Love. 🙂
Stuffed Zucchini Cups
2 tbsp. cilantro finely chopped, and enough leaves to garnish to top of the cups
1 tbsp. fresh lime or lemon juice
1/2 red onion, minced (about 1/2 cup)
2 ripe avocados
1/2 – 3/4 cups red bell pepper, diced
1/2 tsp. of sea salt and a dash of black pepper, to taste
1. Cut zucchini into 2 inch thick slices, discarding ends. Use a sharp spoon or melon baller to hollow out a cup in each zucchini slice, leaving just over 1/4 inch of zucchini flesh. Be careful not to get too close to the skin or the cups will leak the guacamole.
2. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion and cilantro. Stir in salt and black pepper. Fill each cup with guacamole. Top with red bell peppers and cilantro.
Tuesday is my day to get refueled from the weekend and a super busy Monday. Mondays are one of my busiest times of the week, very rejuvenating but I am moving from one thing to the next.
I have an early morning Life coaching and Reiki session and right after, I teach my yoga class and then I am off to do B’Tyli Natural Skin Therapies work, plus other things that my Creative Marketing Director, Kristina Millsaps has on the agenda. So, let me tell you when Tuesday rolls around I am ready to go and set in my yoga teacher’s studio and her peaceful presence, for 1 hour and 30 minutes and receive my healing and bliss. Tuesdays, also calls for a little work. I really don’t consider this a work day, because I get to make raw food and let out some creative energy. I love making raw foods for my clients, because it sends healing to them and I always make enough for leftovers for me. 🙂
Today was all about the carrots. I juiced carrots for a yummy raw carrot and ginger soup, this juice also was used to make a raw carrot and ginger dressing for a beautiful cruciferous salad. Cruciferous salad?
Cruciferous vegetables have risen in popularity recently due to their apparent cancer-fighting properties. This large group of plants is diverse, each providing strong, unique flavors. It is named after the Latin word for crucifix because the blossoms of these plants resemble a cross.
Cruciferous vegetables include:
Cruciferous vegetables are low-calorie, and rich in folate, vitamins C, E, and K, and fiber. Fiber is an important nutrient to incorporate if weight loss is the goal, as it helps keep you fuller longer.
But, hmm… what to do with the all the carrot pulp. I decided to make these yummy Raw Carrot Cake bites. I shaped them like Easter eggs, because I thought these would be so pretty on the table at Easter. Raw vegan or not, you will love these little bites. They are very versatile, you can use your favorite nut, add your favorite spices, like cinnamon, nutmeg, and pinch of clove. Also raisins or dates will work just find in this recipe. I did not use nuts for this recipe. I love nuts, but sometimes we can have a love hate relationship and today my body said, NO NUTS! 🙂
I hope you enjoy this recipe and maybe add it on your table for Easter or any day of the week. Happy Easter Everyone! Enjoy setting your table with love.
1 cup gluten free rolled oats
1/2 cup sunflower seeds
1/2 shredded unsweetened coconut, set aside 2 tbsp for garnish
3/4 cup dried raisins
1/2 cup carrot pulp
1 tsp maple syrup
1 tsp vanilla extract
1 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
¼ cup water or more if needed
Blend oats, sunflower seeds, 1/2 cup coconut in vitamix (food processor should work too) until you get a fine consistency like flour.
Add in dried raisins, pulse a few times to break them up then add carrots pulp, maple syrup, vanilla and spices.
Slowly add in water. You looking for a consistency of nice slightly wet cookie dough
Roll dough into balls, like the shape of Easter eggs and cover in shredded coconut if you want.
Today on my Facebook Live video, I talked about eating Antioxidant Powerhouse foods. Here’s the deal, we get these list of foods to eat, and then what? How do we convert them into delicious and balancing meals? Well no worries, I got you. Today I made a Spaghetti Squash Bowl using foods high in antioxidants. So, what’s an antioxidant?
“Antioxidants include some vitamins (such as vitamins C and E), some minerals (such as selenium), and flavonoids, which are found in plants. The best sources of antioxidants are fruits and vegetables. You can find flavonoids in fruits, red wine, and teas.” Source: WEBMD.
I truly believe, our well being is in the foods we eat and drink. This recipe is loaded with vitamin C, E, beta carotene and flavonoids. It’s very simple, healthy and above all, super delicious! You can switch out some of the ingredients to truly make this recipe your own. Instead of lentils you can use chickpeas, instead of spaghetti squash, use butternut squash. The possibilities are endless. But, before we get into the recipe, let me share with you a list of delicious super antioxidant foods you might want to try incorporating in your menu this week and some reasons why you should eat them:
Slower signs of aging, including of the skin, eyes, tissue, joints, heart and brain
Healthier, more youthful, glowing skin
Reduced cancer risk
Longer life span
Protection against heart disease and stroke
Less risk for cognitive problems, such as dementia
Reduced risk for vision loss or disorders like macular degeneration and cataracts
Antioxidants are also added to food or household products to prevent oxidation and spoilage Source: Dr. Ox
Antioxidant Powerhouse List:
Small Red Beans ( adzuki)
Extra Virgin Olive oil
Spaghetti Squash Bowl Recipe
1 spaghetti squash
2 tbs olive oil, divided
1 cup sprouted lentils
1 cup chopped kale
1 mini red, orange and yellow bell pepper, chopped
1/2 cup pecans, chopped
1/4 cup sunflower seeds
1 tbs honey
1 tsp smoked paprika
1/4 cup chopped cherries
1/4 cup dried cranberries
1 tbs chopped fresh basil
1 tsp orange zest
1 tablespoon orange juice juice
salt salt and black pepper to taste
To prepare the spaghetti squash, preheat the oven to 400 degrees F and line a large, rimmed baking sheet with parchment paper for easy clean-up. Use a very sharp chef’s knife to cut off the tip-top and very bottom ends of each spaghetti squash. Stand the squash upright on a stable surface and slice through it from top to bottom to divide it in half.
Use a large spoon to scoop out the spaghetti squash seeds and discard them. Drizzle each squash half with 1 teaspoon olive oil and rub it all over the inside and outside of the squash, adding more oil if necessary. Sprinkle salt and pepper lightly over the interiors of the squash, then place them cut-side down on the prepared baking sheet. Bake for 30-40, until the interiors are easily pierced through with a fork.
Meanwhile, sauté the chopped kale over a medium heat. Add a tbs of olive in a sauté and chopped kale, a little sea salt and stir. Cook the kale until it has withered just a bit, you want it to still have some crunch, so about 2 minutes on medium heat. Remove from heat and set aside. In another sauté pan, add the nuts, honey, paprika and a pinch of sea salt over a medium heat. Stir and allow the nuts and seeds to heat up, for about a minute, Remove from heat and add to a bowl, so they can harden.
Once the squash is done, remove with from the oven using oven mittens. Being to assemble the bowls, use a fork to remove most of the squash, add spaghetti squash to a bowl. Add a little olive to the spaghetti squash, then add the kale, chopped peppers, some of the nuts and seeds, set a few aside as a garnish, add the cherries, cranberries, fresh basil, and orange zest. Toss and drizzle some of the juice from the orange over everything and a little more olive oil, if desired. Add the mixture into the spaghetti squash bowls and garnish with the remaining nuts and seeds. Enjoy.
Today on my Facebook Live post I talked about something I love sharing with my clients. Most of them have super busy schedules, but want to incorporate a healthier lifestyle and perhaps lose a few pounds, but do not need all the fuss. I like to call this my S3 plan, Smoothies, Salads and Soups, we also do a +1 for those who like to incorporate fresh green juices.
The plan is pretty simple and just takes a little creativity and prep work on your part, but I am going to get you started. So what’s the plan? Here’s the deal on S3. It’s smoothies in the morning, that consist of fruits such as, cherries, blueberries, blackberries, raspberries, apples, peaches,oranges, papaya, melons,guava and kiwi. These fruits can be added to your smoothie. I like using unsweetened non dairy milk as my liquid. Remember S3 is a gentle cleansing plan, so dairy is not included. I do suggest if you must have dairy, use yogurt. You can also add to your smoothie, nuts such as almonds, cashews, walnuts, and pistachios. This will add more protein to your smoothies. I also like to add a vegan protein mix, that’s low in sugar and carbohydrates. Get creativity! Try out new fruit and nut combinations, it’s easy, just throw it all in your blender and go for it.
For the salad: When we think of salads we think, lettuce, tomatoes and cold vegetables with yucky carrots stripes that are dry and just unappealing. You can make a salad without lettuces, but if you do use greens, make sure they are leafy greens, like kale, swiss chard, butter and bib lettuces, romaine lettuce, add different type of spinaches. But a salad can be sautéed vegetables, with some chickpeas added, some fresh herbs and dried cranberries or golden raisins. In the S3 plan, I make all kinds of vegetable salads, french lentil salads and green salads as well. The point here is to use as many vegetables you enjoy, cooked or raw and make your own vinaigrettes or buy a really good healthy one. That’s the key here, use vinaigrettes on your salads, instead of heavy creamy dressings.
SIMPLE VINAGRETTE RECIPE:
You can be so creative with vinaigrettes, add chopped strawberries, finely chopped blueberries and blackberries, if you like and there you have a fruit vinaigrettes.
1 small shallot, minced (about 2 tablespoons)
1 small clove garlic, minced (about 1/2 teaspoon)
2 teaspoons organic honey
3 tablespoons white wine vinegar or apple cider vinegar or balsamic vinegar
1 tablespoon water
3/4 cup extra-virgin olive oil
sea salt and freshly ground black pepper
Combine shallot, garlic, honey, vinegar, and water in a large bowl and whisk to combine. Whisking constantly, slowly drizzle in olive oil. Alternatively, place all ingredients in a tightly sealing jar, seal, and shake vigorously until emulsified. Season to taste with salt and pepper. Vinaigrette will keep in the refrigerator for up to 2 weeks.
Now for the soups, here you have a world of possibilities just as with the smoothies and the salads. The catch here is to only make broth based soups, lots of broth, this will add in elimination. Today I made a french lentil and porcini mushroom soup, it was brothy and earthy and just plan delicious. All of the carrots, onions, garlic and celery helped give me a good fiber based. When you are making your soups you want to pack them out with lots of herbs, dry and fresh, seasonings, such as turmeric, cayenne pepper, garlic, cumin, coriander, ginger,smoked paprika, chipotle and red chili peppers. All of these are anti inflammatory spices.
Here on S3 you can eat all the Smoothies, Salads and Soups you want. When you need to snack, make sure to have nuts, seeds, and vegetable and fruit handy. I would suggest the ones I listed above under what fruits are good for a S3 smoothie. You can do this plan for 3 days, 3 weeks or even 3 months. Your basically eating a vegetarian diet. I like to add eggs to make soup, a poached or boil egg gives me that extra protein I may need. You can also add eggs to your salad. If you need to eat something more than vegetarian, I would suggest fish, such as trout, salmon or mackerel. Here’s the deal, keep it simple and it will not be complicated.
How are we feeling about S3? It’s super simple and easy, it can be done.
Let’s talk about what you want to avoid during S3: Whatever time period you have decided to do this plan you want to cut back or all together avoid, processed sugar, alcohol, caffeine, red meats, high fat foods, such as chips, pastries, etc. You want to consume plenty of water, that includes, green tea, coconut water, that is just pure coconut water and you can juice your
BELOW THIS RECIPE IS MORE S3 RECIPES YOU CAN TRY.
French Lentil and Porcini Mushroom Soup
1/4 ounce dried porcini mushrooms
1 cups boiling water to re-hydrate them (save liquid for soup)
3 tbs good cooking extra virgin olive oil
2 small carrots, chopped
2 small celery stalks, cleansed and chopped
1 small onion, peeled and roughly chopped onion
1 cups French lentils or any lentils you prefer
4 cups good low sodium vegetable stock
fresh thyme, about 1 tbs, minced
sea salt and ground cracked pepper to taste
Re-hydrate the mushrooms in boiling water, cover with plastic wrap and let sit 30 minutes.
In a heavy bottom soup pot over medium heat and olive oil, then add our vegetables, MAKE SURE TO CUT THE VEGETABLES THE SAME SIZE and season with salt and pepper and add a sprig of thyme.
Cook stirring often for 15 minutes or until vegetables start to caramelizE, YOU WANT JUST COLOR, NOT BURNT VEGETABLES, :)!
Add lentils, vegetable stock, mushroom liquid, broth then bring to boil, then turn down to simmer.
Cook until lentils are just tender.
Serve immediately, I like to drizzle a few drops of extra virgin olive over the soup.
A FEW RECIPES YOU CAN TRY. ENJOY AND REMEMBER TO SET THE TABLE WITH LOVE
This recipe is so delicious and full of exotic flavors, well at least I think so. LOL.
This salad will fill you up and give you tons of plant based vegan protein. You do not have to be a vegan to enjoy this salad. It’s important to incorporate more plant based foods in our diets, because it will help you look and feel better and it will give you tons of energy. I maybe help drop a few unwanted pounds. Who doesn’t want more energy and a few pounds out the way? Me, me, me!!
I got something for you, in this simple to make salad. I hope you enjoy the flavors and how you feel later. Harissa maybe a new ingredient you are trying, so let me break it down for you.
Harissa is a North African hot chili pepper paste, the main ingredients of which are roasted red peppers, Baklouti pepper, serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, saffron, rose or caraway as well as some vegetable or olive oil for preservation.
This Harissa I used in this recipe is a powder form that I got form my local William Sonoma.
1 can organic chickpeas, rinsed and drained
Preheat oven to 450 degrees F (230 degrees C).
Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, harissa seasoning or cayenne pepper. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Set aside to cool.
For the Lentils
1 cup dry lentils
3 cups of vegetable broth
salt and pepper to taste
Cook on a stovetop, using 3 cups of vegetable broth to 1 cup of dry lentils. Be sure to use a large enough saucepan as the lentils will double or triple in size. Bring to a boil, cover tightly, reduce heat and simmer until they are tender. For whole lentils, cook time is typically 15-20 minutes. Drain and set aside.
1 small acorn squash, chopped in to 1 inch slices
1 1/2 tbsp olive oil
1 small red bell pepper, cut in slices, save a couple of slices to chop up to top the salad
1/4 cup poblano peppers, chopped
1 cup red cabbages, sliced thinly
1/4 cup red onions, diced
6-8 mint leaves, small to medium
1 cup micro greens, or baby arugula
1/2 cup pumpkin seeds
After the legumes are cooked and cooled, turn the stove on medium high heat, place a large saucepan on the stove. Add your oil allow to heat up, then add the acorn squash, red bell peppers and poblano peppers to the pan. Season with salt and black pepper. Cook for 4-5 minutes or until the squash is golden brown, but not mushy. Remove from the heat and set aside.
In a salad bowl add the roasted chickpeas and lentils, gently toast together. Add the cooked vegetables and the raw cabbages, mint, red onions and the chopped raw red bell pepper. Top with micro greens and pumpkins. Squeeze some lemon juice and drizzle olive oil over top the salad with a pinch of sea salt and gently toss, incorporating all the ingredients.
Enjoy. This makes a large salad for 4-6 or a great meal for lunch and dinner for 2.
It is always a pleasure to come out and share my passion for delicious, healthy eating with William Sonoma’s staff and customers. Today I am cooking up some yummy, decadent and gluten free holiday appetizers and my gluten free brownie bites with a twist. I will be using William Sonoma’s famous Original Peppermint Bark as a topping for these rich and luscious brownies. I will also be making tuscan white beans stuffed in a roasted campari tomato and yummy zucchini bites stuffed with gruyere and parmesan cheese.
I am so excited to share some of my families favorite holiday treats today with William Sonoma’s customers, as they shop for wonderful gifts for their love ones. So stop by and find some great gifts for your family and have a brownie on me. Here’s a sneak peak of today’s menu.
2 cups zucchini, grated
1/4 cup yellow onion, diced,finely
1/2 cup cheese gruyere
1/2 cup parmesan
1/2 cup gluten free bread crumbs – I used Italian style
Salt and Pepper, to taste.
Preheat oven to 375F. Spray a mini-muffin tin with non-stick spray, set aside. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper. 4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.
Gluten Free Brownies with Chocolate Ganache these will be topped with William Sonoma Original Peppermint Bark
1/2 cup Ghirardelli Semi-Sweet Chocolate Baking Chips
4 ounces Ghirardelli Semi-Sweet Chocolate Baking Bar
1/2 cup (1 stick) unsalted butter, cut into pieces
1 cup firmly packed light or dark brown sugar
1 teaspoon pure vanilla extract
2 large eggs 1 egg yolk
3/4 cup plus 2 tablespoons gluten free-purpose flour. I love Bob Mills Gluten free baking flour or Pillsbury Gluten-free baking powder.
1/4 teaspoon baking powder
3/8 teaspoon salt
Preheat the oven to 350°F. Butter and flour an 8-inch square baking pan. Chop the 4 ounces of semi sweet chocolate bars into 1″ pieces. In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 4 chopped chocolate and butter, stirring occasionally until smooth. Remove the pan from the heat and let cool to room temperature. Stir the brown sugar and vanilla into the chocolate mixture. Add the eggs and mix well. In a bowl, sift together flour, baking powder, and salt. Slowly fold the flour mixture into the chocolate mixture, mixing well until blended. Stir in the chocolate chips and pour the batter into the prepared pan. Bake for 30 -35 minutes, until a tester comes out clean. Remove from the oven and cool for at least 10 minutes before cutting into 2-inch squares.
This recipe is gluten free, gluten-free flour can take a little more time to bake. It usually takes about 33 minutes on these.
Campari Stuffed with Tuscan White Beans with a balsamic glaze
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.
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.
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.
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
Butternut Squash Pilaf is an amazing alternative to perhaps this years stuffing. It’s gluten free and loaded with lots of vegan protein and hey it’s delicious. I was able to make this dish for William Sonoma’s guest yesterday. I did a cooking demo on Healthy Holiday Thanksgiving Side Dishes! It was a hit. I love to watch people reactions when they eat food they do not normally eat on a regular basis, especially a spice or herb. This pilaf has garam masala in it, a very popular spice in India. The awesome thing about this spice, it has some of the same spices we use for our Thanksgiving holiday recipes, such as; cinnamon, cloves, cumin, coriander and black pepper. What’s different about garam masala, is the cardamom. We usually do not use that is everyday cooking, but now you can with this recipe. It is such an amazing spice. So, the moral of this story, try new spices in some of your everyday dishes.
This dish is super easy and will look beautiful on your Thanksgiving table this year. But first Remember to Set the Table with Love.
2 cups wild rice blend, gluten free
4 cups water
1 large butternut squash, peeled and cubed ½ inch
1 tsp oil
1 tbsp dried NO SALT garlic herb seasoning
1 tsp cardamom
1 tsp dried thyme
sea salt and white pepper, to taste. You can use black pepper if you like.
1 med. whole clove, peeled and dice
½ tsp salt
1/2 cup chopped walnuts
1/2 cup chopped almonds
1/2 cup pumpkin seeds
1/2 cup dried cranberries
1 tsp garam masala
sea salt to taste
In a large sauce pan add 4 cups of water and bring to a boil. Add 2 cups of wild rice blend. Cover with a tight fitted lid, reduce heat to a low simmer and cook for 45 minutes. Drain the rice and set aside.
Heat oil in a saucepan over medium heat. When the oil is hot, add the butternut squash. Stir and add the seasonings, NO SALT garlic herb seasonings, cardamom, dried thyme, white pepper and sea salt. Stir and allow to cook for another 4-5 minutes. Add diced garlic. Stir and cook for another 1-2 minutes, until the squash has soften but not mushy. The cooking process should take 6-7 minutes.
Toast the nuts and seeds
In a sauté pan on medium heat, add your nuts and seeds. Season them with a 1 tsp of garam masala, sea salt and touch of honey. Toast them for about 1 minute, nuts and seeds can burn because they have a very high oil content.
Add the wild rice to a large bowl. Add the squash and the toasted nuts, seeds and cranberries. Stir everything in the bowl gently, incorporating all the ingredients. Taste and see if you need to add more seasonings. Serve immediately.
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.
Growing up my mom made the best green beans and potatoes. Lawd they were yummy. She would clean them, cut them and put them in a pot with Idaho white potatoes, seasonings and several pieces of cooked bacon. I can smell them now. Yesterday, after yoga, I went to my local farmers market stand and got a bag of green beans and decided I wanted to pay homage to my mom’s green beans and potatoes, but with a healthy twist. Now, don’t stop reading because you hear the word healthy, as Eddie Murphy said, in the movie, Life ~ “Don’t be scared.” LOL. 😉
These Green Beans and Red Potatoes are full of flavor and doesn’t take an hour or two to make and you still get the wonderful nutrition benefits of the vegetable. Green beans are high in antioxidants and contains, Vitamin A, B and C. The amino acid in beans and peas make them a great options for vegetarians.
This recipe is very simple and makes a wonderful side dish. Since we are on the subject of green beans. I also decided to make a recipe from one of my favorite chefs, Michel Guerard. My husband gave me a copy of his first cookbook back in 1976, Michel Guerard’s Cuisine for Home Cooks. He is a Michelin 3 star Chef of France and his recipes are fresh, simple and full of flavor. Today I made a vegetarian version of his Cream of Pea Soup. I changed it up a little and used super greens, chard, spinach and arugula, instead of the bibb lettuce. I also used greek yogurt, instead of creme fraiche, but I did not skip on the butter. I used my french butter for the recipe. Hey you got to indulge sometimes.
I hope you enjoy these easy Green recipes. Hey, I love to eat in color, today it was all about the greens. Bon A Petit! Remember to always Set the Table with Love.
Green Beans and Potatoes
3/4 pound green beans, trimmed and cut in half
1 pound red waxy potatoes, scrubbed and cut in 2-inch wedges
2 tablespoons extra virgin olive oil
4-5 small garlic cloves (to taste), minced
Sea salt and red chili pepper flakes, to taste
1. Steam the green beans above 1 inch of boiling water for four to five minutes until tender. Remove from the steamer, and rinse with cold water. Set aside. Add the potatoes, and steam for 10 to 15 minutes until tender.
2. Heat the oil over medium heat in a large, nonstick skillet. Add the garlic and red chili peppers, and cook for a minute or so until the garlic is fragrant. Stir in the beans and cook, stirring, for three minutes until quite tender and coated with oil (but still bright green).
3. Gently stir in the potatoes, and add salt and pepper. Cook, stirring, until they begin to color lightly, about 3 -5 minutes. Serve Warm.
Inspired Michel Gerard’s Vegetarian Version Cream Pea Soup
2 tablespoons butter
1 onion, chopped
1 cup Super Greens, I used chard, spinach and arugula
1 1/2 quart vegetable stock
2 cups fresh or frozen tiny green peas
2/3 cup greek yogurt
Melt the butter in a saucepan, add the onion, and sauté it until lightly browned. Add the super greens and cook it until wilted, about 4 -5 minutes. Add the vegetable stock and bring to a boil. Then add the peas and simmer for 6 minutes, if frozen, 15 minutes, if fresh.
Puree the soup in a food processor and strain back into the saucepan.
NOTE: The recipe can be prepared ahead of time, before adding greek yogurt, add this whenever you warm the soup up and are ready to serve it.
Reheat the soup and bring to a boil. Whisk in the greek yogurt and bring the soup to a boil again. Season to taste with salt and pepper and serve hot.