Warm Asparagus & Potato Salad
2 pounds small new (red) potatoes, cut into bite sized pieces 1 pound asparagus (about 1 bunch), bottoms removed & cut into thirds 6 scallions, chopped 1/2 cup parsley, chopped 6 TBSP extra virgin olive oil 3 TBSP balsamic vinegar pinch of natural sugar (or stevia) pure salt & freshly ground black pepper to taste crumbled blue cheese (optional) Boil potatoes for about 10 mins in salted water (until a fork pokes through w/ ease). Steam asparagus until just bright green & crisp (about 4 or 5 mins). Combine the scallions, parsley, oil, vinegar, sugar, salt & pepper, in a...
Read MoreOpen-Faced Tempeh Sandwich w/ Mushroom Gravy
Well, my eyes were bigger than my stomach. there IS a piece of bread under there! 2 TBSP coconut oil 1 cup thinly sliced onion (about 1 medium onion) 1 cup thinly sliced mushrooms (any kind you like are fine) 1 garlic clove, finely chopped 1 TBSP finely chopped fresh sage 1 (8 oz) package of soy tempeh cut into strips 2 TBSP tamari/soy sauce 1 & 1/2 cups water (optional – see notes) 1 & 1/2 TBSP flour your favorite bread, toasted minced parsley for garnish (optional) Prep the veggies. In a large saute pan, warm the oil over medium heat. Add the onion & cook, stirring...
Read MorePenne w/ Tomatoes, Rosemary & Balsamic
3 TBSP extra virgin olive oil 1 medium onion, minced (or chopped) 1 tsp minced fresh rosemary leaves 1 28 oz package whole plum tomatoes, drained & chopped 1/2 tsp pure salt freshly ground black pepper to taste 1 lb whole grain penne or ziti 2 tsps balsamic vinegar Boil water for pasta. Heat oil in a large saute pan and add the onion, sauteing over medium heat until translucent – about 5 mins. Stir in the rosemary & cook for 30 seconds to release its flavor. Add the tomatoes, salt & pepper and simmer until the sauce thickens – about 10 mins. Cook pasta until al...
Read MoreFrittata w/ Spaghetti & Herbs
8 ounces uncooked, whole grain spaghetti (or 3 cups leftover spaghetti) 1/2 tsp pure salt 3 TBSP butter, ghee, or coconut oil 7 large eggs 1/4 cup freshly grated parmesan cheese (optional) 2 TBSP minced fresh basil leaves 2 TBSP minced fresh parsley leaves freshly ground black pepper If using uncooked spaghetti, cook pasta in salted water until al dente. Drain & transfer to a large bowl. Add 2 TBSP of the butter to the spaghetti & toss gently to melt & coat the strands to keep them from sticking together. Set aside to cool to room temp. If using leftover spaghetti, remove from...
Read MoreButtery Lentils & Veggies
2 TBSP butter, ghee, or coconut oil 1/2 cup onions, diced 1 cup green or brown lentils* (sprouted if possible or soaked overnight) (see notes below) 1/2 cup celery, diced 1/2 cup red bell pepper, diced pure salt & pepper to taste Melt butter or oil in medium skillet over low heat. Add onions and cook a few minutes until softened. Stir in lentils, celery & peppers & cover. Simmer approx 5 mins or until veggies and lentils are tender. Season with salt & pepper to taste. ______________________________________________________________________________________ SIDE NOTES: ~ Very...
Read MoreSpaghetti w/ Tomatoes, Olives & Capers
3 TBSP extra virgin olive oil 3 medium garlic cloves, minced or crushed 1/2 tsp crushed red pepper flakes 28 oz package whole plum tomatoes, drained & chopped 1/2 cup good quality black and/or green olives, pitted & chopped 1 TBSP drained capers, rinsed 1/2 tsp pure salt 1 pound whole grain spaghetti Saute garlic & red pepper flakes in the oil over medium heat until the garlic is golden, about 2 mins. Add the tomatoes, olives & capers. Simmer over medium-low heat, stirring occasionally, until the tomatoes soften & the sauce thickens, about 15 mins. Add salt. Cook...
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