Portobello Black Bean Enchiladas!

For the sauce:
1 poblano pepper
2 t. olive oil
1 onion, diced
2 cloves garlic, minced
1 t. cumin
1 t. chili powder
2 c. fire-roasted crushed tomatoes
1/4 c. water
1/2 c. cilantro, chopped

For the filling:
2 roasted red peppers, diced
4 large portobellos, diced
1 onion, diced
2 T. olive oil
1 t. black pepper
15 oz. black beans, rinsed
1/4 c. green onions

For enchiladas:
6 large tortillas
4 oz. queso fresco
1 tomato, diced
1 avocado, diced
cilantro

For the sauce:
Roast the poblano pepper over the flame of a gas burner for 5-7 minutes, turning frequently.  Cover and let steam for 10 minutes.  Meanwhile, heat olive oil and saute onion, garlic, and spices until onion is soft.  Remove from heat.  Peel the pepper, seed, and dice.  Add to the saucepan with crushed tomatoes and cilantro.  Simmer 10 minutes and puree with an immersion blender.

For the filling:
While the sauce simmers, roast the onion and mushrooms with olive oil and pepper at 425 degrees for 15 minutes, stirring halfway through.  Transfer to a large bowl and add beans, peppers, and green onion.

For enchiladas:
Spread 1/2 c. sauce on bottom of a 9x13 inch baking dish.  Warm the tortillas in the microwave.  Spread filling and sauce into each tortilla and roll up.  Place each enchilada in the dish, seam side down.  Cover with remaining sauce and cheese.  Bake at 375 degrees for 15 minutes.   Top with diced tomatoes, avocado, and cilantro.

Blueberry French Toast Bake!

1 T. butter
4 slices sourdough bread
3/4 c. almondmilk
3 eggs + 4 egg whites
1 vanilla bean
1 T. cinnamon
1 T. maple syrup
6 oz. blueberries
1 T. brown sugar

Grease a 9x9 inch baking dish with butter.  Cut bread into cubes and place in the dish.  Whisk together milk, eggs, vanilla, cinnamon, and syrup and pour over the bread.  Top with blueberries and sprinkle with brown sugar.  Cover and let the bread soak up the eggs in the refrigerator overnight.  Bake at 350 degrees for 1 hour or until set.  Serve with a dollop of yogurt and a drizzle of maple syrup.

Chrsitmas Kabobs!

1 pt. grape tomatoes
10 oz. spinach tortellini; boiled, drained, and cooled
8 oz. mozzarella cheese, diced
fresh basil leaves
2 T. olive oil
2 T. red wine vinegar

Thread tomatoes, tortellini, and mozzarella onto skewers.  Top with fresh basil and drizzle with olive oil and red wine vinegar.

Cauliflower Crust Pizza!

Crust:
1 head cauliflower
2 eggs
1 c. Parmesan
1 t. garlic salt
1 t. Italian seasoning
1/4 c. cornmeal

Toppings:
1 c. marinara sauce
1 c. mozzarella cheese
1/2 green bell pepper, sliced
2 oz. mushrooms, sliced
1/2 t. crushed red pepper
fresh basil leaves

Shred cauliflower florets in a food processor.  Mix with 2 beaten eggs, Parmesan, and seasonings.  Sprinkle cornmeal on a hot pizza stone and spread cauliflower mixture out to make a crust.  Bake at 450 degrees for 20 minutes or until edges crisp.  Top with marinara, cheese, veggies, and spices and bake for 5 minutes more or until cheese melts and veggies soften.  Top with fresh basil and let cool for a few minutes before slicing.

White Bean and Kale Soup!

1 T. olive oil
1 onion, diced
2 garlic cloves, minced
1/2 c. quinoa
4 c. vegetable broth
2 c. tomato sauce
15 oz. white beans, rinsed
5 oz. baby kale
1 t. black pepper
1 t. Italian seasoning
parmesean cheese
fresh basil leaves

Saute onion in olive oil.  Add garlic, quinoa, broth, sauce, beans, kale, and seasonings.  Simmer for 20 minutes or until quinoa is cooked.  Top each bowl with parmesean and basil.

Greek Salad!

chopped romaine lettuce
sliced black olives
chickpeas
banana peppers
grape tomatoes
feta cheese
greek dressing

Christmas Tree Pull-Apart!

1 t. olive oil
16 oz. pizza dough
8 oz. neufchatel cheese
1/2 c. shredded Parmesean
1 t. Italian seasoning
2 T. melted butter
1 t/ thyme
1 t. rosemary
1 t. basil
2 c. marinara sauce

Mix cheeses and Italian seasoning together in a bowl.  Take a small piece of dough and flatten it.  Put a small ball of cheese in the middle.  Wrap dough around cheese, and roll into a ball.  Repeat with more dough and cheese.  Arrange in the shape of a tree and brush with melted butter.  Top with rosemary and thyme and bake at 350 degrees for 30 minutes or until bread is golden.  Top with basil and serve with marinara for dipping.

Pineapple Upside Down Cake!

For the topping:
1/4 c. butter
1/2 c. brown sugar
4-5 slices of pineapple
4-20 maraschino or morello cherries

For the cake:
1 1/4 c. flour
3/4 c. sugar
2 t. baking powder
1/2 t. salt
2/3 c. milk
1/4 c. butter
1 t. vanilla
1 egg

Melt butter in a 9 in. square pan. Stir in brown sugar.  Arrange pineapple slices and cherries on top of sugar mixture.  In a bowl, mix cake ingredients until moistened.  Pour batter over fruit in pan.  Bake at 350 degrees for 40-45 minutes.  Invert onto a plate.

Roasted Red Pepper and Cauliflower Soup!

4 red bell peppers, cut in half and seeded
1 head of cauliflower, cut into florets
2 T. olive oil
1 onion, diced
3 cloves garlic, minced
1 t. black pepper
1 t. cayenne
1 t. cumin
1 t. thyme
4 c. vegetable broth

Place red peppers on a baking sheet, cut sides down.  Broil for 15 minutes or until blackened.  Place peppers in a sealed container and let them steam for 20 minutes before pinching and peeling the skins off and dicing.  Meanwhile, toss cauliflower florets with 1 T. olive oil and bake for 30 minutes at 400 degrees or until golden.  Toss a few times during the baking.  Heat 1 T. olive oil in a large pot and saute onion.  Add garlic and spices and cook for a minute more.  Add broth, peppers, and cauliflower and simmer for 10 minutes.  Puree with an immersion blender until smooth.

Turkey Meatloaf!

1/2 c. oats
1/4 c. milk
1 onion, diced
1 lb. ground turkey
1 egg, beaten
1 t. black pepper
1/2 t. cayenne
2 t. Worcestershire sauce
1/4 t. ketchup


Soak oats and milk for a few minutes.  Add the rest of the ingredients and mix in a large bowl.  Press into a loaf pan and top with additional ketchup.  Bake at 350 degrees for 1 hour.

Cornbread Muffins!

1 c. flour
1 c. cornmeal
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
3 T. sugar
15 oz. creamed corn
2 eggs
1/2 c. milk
1/4 c. canola oil

Whisk flour, cornmeal, baking powder, baking soda, and sugar. In a larger bowl, mix corn, eggs, milk, and oil. Add dry ingredients and stir until just combined. Grease muffin tin and fill 3/4 full with batter. Bake at 425 degrees for 16 minutes. Makes 12 muffins.

Tyler's Chicken Riggies!

Call him for his secret recipe: 315-269-4253

Pumpkin Cheesecake Bites!

16 cupcake liners
cooking spray
16 small gingersnap cookies
2 pkg. (8 oz. each) neufchatel cheese, softened
1/2 c. sugar + 1 t. sugar
1 1/2 T. flour
1 T. vanilla extract + 1 T. vanilla
1/2 t. salt
2 large eggs
1/2 c. pumpkin puree
1 t. cinnamon

Coat liners with cooking spray and place a gingersnap in each.  Beat cream cheese, sugar, flour, vanilla, and salt until smooth.  Beat in eggs, one at a time.  Mix 1/2 c. of batter in a separate bowl with pumpkin, cinnamon, and an additional 1 t. vanilla and 1 t. sugar.  Divide cream cheese batter over gingersnaps.  Top each with pumpkin batter.  Swirl batters with a butter knife.  Bake at 300 degrees for 18 minutes or until just set.  Cool completely and refrigerate 4 hours or more before serving.

Creme Brulee!

2 c. heavy cream
1 t. vanilla
1/2 c. sugar, divided
3 egg yolks

In a small saucepan, heat the cream and vanilla to a simmer.  Remove from heat and let sit for 10 minutes.  In a bowl, whisk together 1/4 c. sugar and yolks until they are a pale yellow.  Whisk cream into the egg mixture and pour into 4 ramekins.  Place dishes in a large baking dish.  Pour boiling water into the baking dish so that it comes halfway up the ramekins.  Bake for 35 minutes at 300 degrees or until custard is firm but still wiggles.  Chill for an hour or overnight.  Let custard sit out for 30 minutes before topping with 1/4 c. sugar.  Broil for 5 minutes or until sugar melts and bubbles.  Let sit for several minutes and serve at room temperature.

Caesar Salad!

1 head of Romaine lettuce, chopped
3 slices of bread, cubed
1 T. butter
1 T. oive oil
1/2 c. shredded Parmesean

For dressing:
1/2 c. plain yogurt
2 T. olive oil
2 T. white vinegar
1 t. black pepper
1 clove garlic, minced
1 t. dijon mustard
1/2 lemon, juiced

Melt butter in a small saute pan.  Add bread cubes and toss for a minute.  Transfer bread cubes to a small sheet pan and toast in a toaster oven for 5 minutes.  Toss with olive oil.  Whisk together dressing and toss with chopped Romaine.  Top salad with croutons and Parmesean.

Thanksgiving Bowl!

1 turkey tenderloin
3 c. diced squash
8 oz. sliced button mushrooms
2 T. balsamic vinegar
1 t. nutmeg
2 sprigs of rosemary
2 sprigs of thyme
1 c. wild rice
4 c. cranberries
3 T. sugar
2 c. corn
2 c. gravy

Roast tenderloin in a 350 degree oven for a total 70 minutes.  After 30 minutes, add squash and mushrooms to the baking sheet, topped with balsamic and spices.  Meanwhile, simmer rice in a small saucepan with 1 3/4 c. water for 45 minutes.  Simmer cranberries with 1 c. water and 3 T. sugar for 10 minutes.  Heat corn in a saucepan or microwave.  Heat gravy in a saucepan or microwave.  Spoon wild rice into a bowl and top with sliced turkey, squash, mushrooms, corn, cranberry sauce, and gravy.

Pumpkin Penne!

8 oz. penne pasta
2 T. butter
1 T. flour
1/2 c. milk
4 oz. neufchatel cheese
1 c. pumpkin
1 t. nutmeg
1 t. cinnamon
1 t. fresh rosemary
1 t. black pepper
1 t. crushed red pepper
1 c. peas
1/4 c. shredded parmesean

Boil penne until al dente and drain.  Meanwhile, melt butter in a small saucepan.  Whisk in flour to make a roux.  Whisk in milk and bring to a boil.  Add pumpkin, neufchatel, and spices and simmer for a minute.  Pour sauce over penne and toss with peas.  Top with shredded parmesean.

Tomato Basil Soup!

1 T. olive oil
1 onion, diced
3 cloves garlic, minced
1 sweet potato, peeled and diced
3 carrots, sliced
1 head green cabbage, cored and chopped
28 oz. crushed tomatoes with basil
28 oz. diced tomatoes
1 t. dried basil
1 t. black pepper
1 t. sugar
1 T. red wine vinegar
1 sprig of thyme
1 sprig of rosemary

fresh basil leaves

Saute onion in olive oil.  Add garlic, sweet potato, carrots, and cabbage.  Saute for 10 minutes and then add tomatoes and seasonings.  Simmer for 30 minutes or until vegetables are soft.  Puree with an immersion blender and garnish with fresh basil.

Pumpkin Pie Cupcakes!

1 c. flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. cinnamon
1/4 t. ginger
1/4 t. nutmeg
1/4 t. salt
1/2 c. sugar
4 T. soft butter
2 egg whites
1/2 c. pumpkin puree
4 T. almond milk
1 t. vanilla

4 T. soft neufchatel cheese
4 t. soft butter
4 T. powdered sugar
4 T. plain yogurt
1 t. lemon extract
1 t. vanilla
mint leaves

Mix flour, powder, soda, spices, and salt.  In a separate bowl, mash sugar and butter; stir in egg whites, pumpkin, milk, and vanilla.  Add dry ingredients and stir.  Pour batter into greased muffin tins 1/2 full.  Bake at 350 degrees for 15 minutes.  Beat neufchatel, butter, and powdered sugar until smooth.  Add yogurt, lemon, and vanilla.  When cupcakes are cool, frost and garnish with a mint leaf.

Fall Farro!

1 3/4 c. farro
3 c. water
olive oil
1 stalk of brussels sprouts, halved
1 t. black pepper
1 t. red wine vinegar
1 small onion, diced
1 small butternut squash, peeled, seeded, and diced
1 t. nutmeg
2 T. maple syrup
1/2 c. dried cranberries
1/2 c. pecans, halved and toasted
1 T. fresh rosemary
additional 2 T.olive oil, 2 T.maple syrup, and 1 t. red wine vinegar

Simmer farro and water in a saucepan for 20 minutes.  Saute brussels sprouts in a large skillet with olive oil, pepper, and vinegar until golden.  Remove from skillet and add olive oil, onion, squash, nutmeg, and maple syrup.  Saute until squash is soft.  Stir together cooked farro, brussels sprouts, onion, and squash in a large bowl. Add dried cranberries, pecans, and rosemary.  Dress with additional olive oil, maple syrup, and red wine vinegar.

Spaghetti Squash with Marinara Sauce!

1 large spaghetti squash
10 roma tomatoes
3 cloves of garlic
1/4 c. fresh basil
2 sprigs of rosemary
2 sprigs of thyme
2 T. olive oil
1 t. black pepper
1 t. salt

For spaghetti squash:
Poke holes in squash and microwave for 10 minutes or until soft enough to cut in half lengthwise.  Scoop out the seeds and pulp and place squash halves cut side down on a baking sheet and bake at 375 degrees for 45 minutes.  Scrape the cooked squash with a fork to create spaghetti strands.

For marinara sauce:
Cut tomatoes in half and peel garlic cloves.  Roast tomatoes and garlic on a baking sheet with 1 T. olive oil for 45 minutes at 375 degrees.  Puree roasted tomatoes, garlic, basil, rosemary, thyme, olive oil, salt, and pepper in a food processor.

Southwest Frittata!

1 T. olive oil
1 onion, diced
3 small potatoes, diced
1/2 c. black beans
15 oz. fire roasted tomatoes with chiles
4 eggs + 4 egg whites
1 t. black pepper
1/2 c. cheddar cheese, shredded
1 avocado, mashed
cilantro

Saute onion and potatoes in olive oil until soft.  Stir in black beans and tomatoes.  In a separate bowl, beat eggs and egg whites.  Add vegetable mixture and stir.  Spray a large skillet with more olive oil and pour in the egg and vegetable mixture.  Top with black pepper and shredded cheddar.  Cover and cook until the edges are set, then uncover and broil in the oven for 10 minutes or until the eggs are set in the center.  Top with avocado and cilantro.

Sweet Potato Souffles!

2 sweet potatoes
1 c. milk
1 t. cinnamon
1/2 t. nutmeg
1/4 c. flour
4 egg yolks
8 egg whites
1/3 c. sugar
2 t. corn starch
powdered sugar

Peel and dice sweet potatoes.  Wrap potatoes in tin foil and bake at 400 degrees for 1 hour or until soft.  Cool completely and puree with milk, cinnamon, nutmeg, flour, and egg yolks.  Spoon into a large bowl.  In a clean blender, whip egg whites, sugar, and cornstarch until foamy.  Fold egg whites into sweet potato puree.  Butter and sugar 6 ramekins and set them on a cookie sheet.  Pour sweet potato puree into the ramekins and bake at 400 degrees for 30 minutes on the center oven rack.  Remove from the oven and dust with powdered sugar.

Vegetable Beef Stew!

3-5 russet potatoes, cut into 1 inch pieces
3-5 carrots, cut into 1 inch pieces
1-2 onions, cut into 1 inch pieces
1/2 lb. beef stew meat
2 cloves of garlic, minced
15 oz. can diced tomatoes
30 oz. water + 2 T. flour, whisked
2 T. red wine vinegar
1 t. salt
1 t. black pepper
4 sprigs of rosemary
4 sprigs of thyme
parsley

Layer potatoes, carrots, onions, beef, garlic and tomatoes in a slow cooker.  Mix with water and flour mixture and red wine vinegar.  Season with salt, pepper, rosemary, and thyme. Cover and cook on low for 6 hours or until meat is cooked and vegetables are soft.  Remove rosemary and thyme sprigs and garnish with fresh parsley.

Squash and Lentil Stew!

1 butternut squash
1 T. olive oil
3 carrots, sliced
1 onion, diced
1 c. red lentils
4 c. vegetable broth
2 T. tomato paste
15 oz. chickpeas
1 t. ginger
1 t. cumin
1 t. curry powder
1 t. black pepper
1 lime, juiced
cilantro
1/2 c. peanuts
plain yogurt

Peel, seed and dice squash.  Saute with carrots and onion in olive oil in a large pot.  Once soft, add lentils, broth, tomato pasts, chickpeas, and spices.  Simmer for 20 minutes or until lentils are cooked.  Add lime juice and cilantro and top with peanuts.  Stir in yogurt if desired.

Apple Crisp!

4 large apples, cored and diced
2 T. cinnamon
1/4 c. brown sugar
1/2 c. oats
1/4 c. chopped walnuts
1/2 c. yogurt

Toss apples with 1 T. cinnamon and 1 T. brown sugar in a slow cooker.  Top with remaining cinnamon, brown sugar, oats, and walnuts.  Cook on high for 4 hours or low for 8 hours.  Serve with a dollop of yogurt.

Broccoli Cheese Strata!

1 whole wheat baguette, cut into 1 inch cubes
1 head of broccoli, chopped into florets
1 onion, diced
2 t. olive oil
8 eggs and 8 egg whites
2 c. milk
1 c. cheddar cheese, shredded
1 t. nutmeg
1 t. black pepper

Place bread cubes in a large casserole dish.  Top with broccoli florets.  Saute onion until soft and let cool.  Whisk eggs, egg whites, milk, cheese, nutmeg, pepper, and onions in a large bowl.  Pour mixture over bread and broccoli.  Cover and refrigerate for 8 hours or overnight so bread absorbs the egg mixture.  Uncover and bake at 350 degrees for 1 hour or until the top is golden brown.

Black Bean Sweet Potato Hash!

1 T. olive oil
2 sweet potatoes, peeled and diced
1 red bell pepper, seeded and diced
1 t. cumin
1 t. cinnamon
2 c. black beans
1/2 c. salsa
1/4 c. cilantro, chopped
1 avocado, diced

Saute sweet potatoes and bell pepper in olive oil with cumin and cinnamon until soft.  Stir in black beans, salsa, and cilantro and cook for a few more minutes.  Top with diced avocado and a sprig of cilantro.  Serve with a poached egg, tortilla chips, or quinoa if desired.

Caramel Apple Ricotta Tart!

15 oz. ricotta
2 egg yolks
1/4 c. sugar
2 T. lemon zest
2 T. maple syrup
4 T. heavy cream
2 t. olive oil
1/4 c. cornmeal
2 apples, diced
2 t. cinnamon
1/2 c. sugar
1/4 c. heavy cream

Whisk together ricotta, egg yolks, sugar, lemon zest, maple syrup, and 4 T. heavy cream.  Meanwhile, saute apples with cinnamon until soft. Grease a pie pan with olive oil and dust with cornmeal.  Fill with the ricotta mixture and top with apples.  Bake at 350 degrees for 30 minutes.  Heat 1/2 c. sugar until caramelized.  Remove from heat and add 1/4 c. heavy cream.  Drizzle caramel over tart.

Chicken Tortilla Soup!

1 T. olive oil
1 onion, diced
1 jalapeno, seeded and diced
2 cloves garlic, minced
6 c. chicken broth
15 oz. fire-roasted tomatoes with chiles
2 c. black beans
1 lb. chicken breast
1 t. cumin
1 t. black pepper
2 limes, juiced
1/4 c. cilantro, chopped
4 tortillas, cut into strips
1 t. chili powder
1 avocado, diced

Saute onion in olive oil until soft.  Add jalapeno and garlic, and saute for a minute more.  Add chicken broth, tomatoes, black beans, chicken, and spices.  Simmer for 20 minutes or until chicken is cooked.  Remove chicken and shred with 2 forks.  Add chicken back to the pot, along with lime juice and cilantro, and simmer for a few more minutes.  Meanwhile, place tortilla strips on a greased sheet pan and coat with olive oil spray and chili powder.  Bake at 350 degrees for 10 minutes or until crisp.  Serve soup garnished with tortilla strips, diced avocado, and a sprig of cilantro.

Pistachio Crusted Salmon!

1/4 c. shelled pistachios
fresh mint
fresh chives
fresh parsley
1 T. olive oil
1 t. black pepper
1 t. smoked salt
1 salmon fillet

Crush pistachios and herbs in a mortar and pestle.  Add olive oil and mash into a paste.  Spread pistachio paste over salmon and season with pepper and salt.  Bake on a greased sheet pan at 350 degrees for 20 minutes.  Served with sauteed broccolini.  

Molleux au Chocolat avec Caramel Sale! (Chocolate Lava Cake with Salted Caramel!)

 For Caramel Filling:
1/2 c. white sugar
150 ml heavy cream
1 t. salt

For the Cake:
150 g. dark chocolate
1/3 c. butter
3/4 c. brown sugar
3/4 c. flour
6 eggs
cocoa powder for dusting

Coat the bottom of a saucepan with some of the sugar.  Turn on the heat, and as soon as it begins to caramelize, add more sugar.  Once the sugar is a dark amber color, add the heavy cream and turn off the heat.  Add the salt.  Pour the salted caramel in a small bowl and let cool.  In another saucepan, melt the chocolate and butter.  Combine flour and brown sugar in a medium bowl.  Slightly whip the eggs before adding them to the chocolate mixture and stir vigorously.  Add the egg chocolate mix to the flour and sugar.  Mix well.  Coat 6 ramekins with butter.  Then add 1 t. of cocoa powder to each ramekin and coat entirely, tapping out excess.  Fill the ramekins 2/3 full with chocolate mixture and refrigerate for 45 minutes.  Once the batter is cold, put the caramel in a piping bag and pipe a dollop of caramel into the center of each chocolate-filled ramekin.  Bake at 350 degrees for 20 minutes.  Turn upside down on a plate and dig into the molten lava inside!

Another Pretty Cobb Salad!

1 large chicken breast, diced and broiled
2 eggs, hard boiled and diced
8 oz. diced ham, pan crisped
1 large tomato, diced
1 avocado, diced
4 oz. roquefort cheese
romaine hearts, chopped
2 T. olive oil
2 T. red wine vinegar
1 T. dijon mustard
1 t. black pepper
1 t. smoked salt
1 T. chopped basil
1 T. chopped chives

Layer chicken, eggs, ham, tomato, avocado, and cheese over romaine lettuce.  Whisk oilve oil, vinegar, mustard, pepper,salt, basil and chives and drizzle over salad to dress.

Spinach Artichoke Dip!

1 T. olive oil
1/2 onion, chopped
1 shallot, chopped
2 cloves garlic, minced
5 c. spinach, chopped
15 oz. artichoke hearts, chopped
8 oz. neufchatel cheese
1/2 c. shredded parmesean cheese
baguette

Saute onion and shallot in olive oil.  Add garlic and spinach and saute until wilted. Combine spinach mixture with artichokes and softened neufchatel cheese.  Spread in a glass dish and top with parmesean.  Broil for 10 minutes and serve with a baguette.

Chocolate Pie with Strawberries!

1 graham cracker crust
8 oz. silken tofu
1 T. cocoa powder
1 T. powdered sugar
4 oz. melted dark chocolate
1/2 strawberries, halved
1 sprig of mint

Puree tofu, cocoa powder, powdered sugar, and melted dark chocolate in a food processor until smooth.  Pour into pie crust and top with strawberries.  Chill for an hour or more in the refrigerator and garnish with fresh mint.

Thai Chicken Salad!

1 lb. chicken breast tenders, chopped
1 T. Sriracha
 1/2 c. peanut sauce
1 t. black pepper
1 t. curry powder
5 c. shredded cabbage
1 orange, peeled and segmented
1 green onion, sliced
1/4 c, sliced almonds

Toss chopped chicken with Sriracha, 1 T. of peanut sauce, pepper, and curry.  Broil on a greased sheet pan for 10 minutes, flipping after 5 minutes.  Let chicken cool and serve over cabbage, oranges, onions, and almonds.  Drizzle more peanut sauce to dress the salad.

Coconut Curry with Cabbage!

1 bunch kale, chopped
14 oz. tofu, drained and cubed
16 oz. frozen vegetables
1 T. curry powder
1 T. cumin
1 t. cayenne
8 oz. coconut milk
3 c. shredded cabbage
fresh basil leaves

Cook kale, tofu, vegetables, and spices in a slow cooker for 8 hours on low.  Stir in coconut milk and serve over shredded cabbage.  Garnish with fresh basil.

Kale Egg Cups!

olive oil spray
large kale leaf, stalk removed
egg
black pepper
shredded Parmesan cheese

Steam kale in the microwave for 1 minute.  Spray ramekin with olive oil and line with kale leaf.  Crack an egg into each kale cup.  Top with pepper and cheese and bake at 375 degrees for 18 minutes or until whites are set/

Rhubarb Muffins!

3/4 c. brown sugar
1/2 c. oil
1 egg
1/2 c. milk
1 t. vanilla
1 1/2 c. flour
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
1 c. finely chopped rhubarb
1/2 c. chopped walnuts

Topping:
1/4 c. brown sugar
1/2 t. cinnamon
1/4 c. chopped walnuts

Combine brown sugar, oil, egg, milk, and vanilla.  Sift together flour, baking soda, baking powder, and salt.  Stir into oil mixture.  Fold in rhubarb and nuts.  Spoon into greased muffin tins 3/4 full.  Combine brown sugar, cinnamon, and nut topping.  Sprinkle over each muffin top before baking at 325 degrees for 30 minutes or until done.

Breakfast Pizza!

pizza crust
1/4 c. baby spinach
1/2 c. shredded mozzarella
5 thin slices of prosciutto
4 eggs
1 small tomato, diced
1 t. black pepper

Top pizza crust with spinach and mozzarella.  Arrange prosciutto across pizza, leaving 4 empty spaces for the eggs.  Crack eggs onto pizza and top with diced tomato and black pepper.  Bake at 450 degrees for 10 minutes, or just until egg whites are set.

Peach Prosciutto Salad!

5 c. baby spinach
2 peaches, sliced
5 thin slices prosciutto
1/4 c. shredded mozzarella
2 T. balsamic vinegar
1 T. olive oil
1 t. black pepper

Layer peaches, prosciutto, and mozzarella over baby spinach.  Whisk together vinegar, olive oil, and pepper to dress the salad.

Brunch Tacos!

2 corn tortillas
1/4 c. refried black beans
2 eggs
1 t. black pepper
shredded habenero jack cheese
shredded cabbage
chopped tomatoes
avocado slices
plain yogurt
Sriracha

Bake tortillas in a 400 degree oven until warm or crisp.  Fry eggs seasoned with black pepper in a gresased skillet until whites are set.  Spoon refried beans and an egg on each tortilla.  Top with cheese, cabbage, tomato, avocado, yogurt, and Sriracha.

Vegan Breakfast Burritos!

1 T. olive oil
2 small zucchini, diced
1/4 large red onion, diced
1 jalapeno pepper, seeded and diced
12 oz. extra-firm tofu, pressed and crumbled
1 T. cumin
1 t. garlic salt
15 oz. black beans, rinsed
1 tomato, diced
2 c. baby spinach, chopped
1 T. Sriracha
1/4 c. salsa
1 avocado, mashed
6 large tortillas

Saute diced zucchini, onion, and jalapeno in a large skillet until soft. Add crumbled tofu and season with cumin and garlic salt.  Add black beans, diced tomato, spinach, Sriracha, and salsa.  Stir until spinach is wilted.  Mash an avocado and spread on tortillas.  Spoon tofu veggie mix on each tortilla and roll up while tucking the ends in, burrito style.

Artichokes!

2 artichokes
4 c. water
2 T. lemon juice
2 garlic cloves, halved
1 bay leaf
1/2 c. Plain yogurt
2 T. Balsamic vinegar

Steam artichokes in a large pot with water, lemon juice, garlic, and bay leaf for 45 minutes or until tender.  Dip leaves in a mix of yogurt and balsamic.  Scoop out the fuzzy inside and eat the surrounding heart.

Southwest Salad!

1 head of Romaine lettuce, chopped
1 pt. cherry tomatoes, halved
1 cucumber, seeded and diced
15 oz. black beans, rinsed
2 avocados, pitted and diced
1 ear of corn, kernels cut and sauteed with olive oil and pepper
1/4 c. plain yogurt
2 T. barbecue sauce
1 t. Sriracha

Toss lettuce, tomatoes, cucumber, beans, avocado, and corn in a large bowl.  Mix together yogurt, barbecue sauce, and Sriracha to dress the salad.

Baba Ghanoush and Pita Chips!

3 medium eggplant, halved
2 T. olive oil
1 t. salt
1/4 c. tahini
2 T. lemon juice
2 cloves garlic, minced
1 t. cumin
1 t. cayenne
2 pitas, split and cut into wedges

Roast eggplant with olive oil and salt in a 350 degree oven for 1 hour.  Cool the eggplant and scoop out the flesh inside and discard the purple peels.  Puree eggplant with olive oil, tahini, lemon juice, garlic, and cumin.  Place pita wedges on a sheet pan and bake for 10 minutes at 350 degrees or just until crisp.  Serve baba ghanoush with pita chips.

Roasted Beets!

1 bunch of beets
2 T. olive oil
2 sprigs of thyme
2 T. balsamic vinegar
1 orange, juiced and zested

Cut off beet greens and roots.  Peel beets with a vegetable peeler and cut in half.  Roast with olive oil, thyme, and balsamic for 1 hour at 350 degrees or until tender.  Chop beet greens and saute with olive oil, thyme, vinegar, and orange juice.  Top beet greens with roasted beets and orange zest.

Guacamole!

2 avocados, halved and pits removed
1 lime, juiced
2 T. red onion, finely diced
1 tomato, finely diced
1/2 hot pepper, finely diced
2 T. cilantro leaves, chopped
Tortilla chips

Combine avocados, lime juice, onion, tomato, hot pepper, and cilantro and mash with a mortar and pestle.  Serve with tortilla chips.

Power Salad!

1 bunch kale, stalks removed and chopped
1 pt. cherry tomatoes, halved
1 c. shelled edamame, cooked and chilled
1 c. dried cranberries
1/4 c. sliced almonds, toasted
1/4 c. green onions, sliced

1/4 c. lemon juice
2 T. olive oil
2 T. red wine vinegar
1 t. black pepper
1 t. tahini

Toss kale, tomatoes, edamame, cranberries, almonds, and onions in a large bowl.  Whisk together lemon juice, olive oil, vinegar, pepper, and tahini and pour over salad to dress.

Hummus!

15 oz. chickpeas, drained and liquid reserved
1/4 c. tahini
1 lemon, juiced
3 cloves garlic, minced
1 T. olive oil
1 t. cumin
1 t. cayenne

Puree chickpeas, tahini, lemon juice, garlic, olive oil, and spices.  Add more chickpea liquid for smooth hummus.  Serve with vegetables or pita bread.