Italian Chickpea Stew
2 TBSP [real] butter 7 oz shiitake mushroom, chopped (give or take), or mushroom of choice 8 cloves of garlic, chopped into chunks 1/2 tsp crushed red pepper 1 dollop of chopped, jarred, sun-dried tomatoes 28 oz can [or box] chopped or crushed tomatoes 2 cans of chickpeas, rinsed & drained 1 bunch of kale (or greens of choice), about 12 large leaves Fresh basil (large handful), chopped Generous drizzle of extra virgin olive oil Salt & pepper to taste Melt butter in a stock pot over medium heat and sauté chopped mushrooms until cooked down a bit (about 5 mins) Add chopped garlic, a...
Read MorePasta and Greens with Garlic, Jalapeño & Basil
2 TBSP [real] butter 4 cloves of garlic, chopped into chunks 1 jalapeño pepper, diced, with seeds (optional) 1 bunch of kale (or greens of choice) stems removed & torn into pieces (6-12 leaves) Fresh basil (large handful), chopped 6 oz pasta of choice, cooked al dente Generous drizzle of extra virgin olive oil Salt & pepper to taste While bringing pasta water to a boil, prep the vegetables (chop garlic, jalapeño, greens, and basil). While pasta is cooking, melt butter in a large sauté pan over medium-low heat, and sauté chopped garlic for about 2 minutes – until just starting...
Read MoreItalian Pasta Primavera
2 TBSP pine nuts, toasted (Real) butter (a spoonful for sauteing) (or olive oil if lactose intolerant) 4 cloves of garlic, chopped into chunks 1 jalapeno pepper, diced, with seeds (optional) 1 bunch of kale (or greens of choice) stems removed & torn into pieces (6-12 leaves) 2-3 oz chopped sun-dried tomatoes Fresh basil (large handful), chopped 15 grape tomatoes (give or take), cut in half Kalamata olives (as much as you’d like) 6 oz pasta of choice, cooked al dente Generous drizzle of extra virgin olive oil Salt & pepper to taste While bringing pasta water to a boil, prep...
Read MoreItalian Egg Drop Soup
1 cup (dry) rice, cooked (or 12-16 oz small shaped pasta, cooked) 2 TBSP butter 4 cloves garlic, crushed 8 cups chicken-broth 1/2 tsp crushed red pepper 1/2 tsp pure salt freshly ground pepper to taste 5 – 6 oz kale, stems removed, roughly chopped, and washed (or spinach) 4 eggs, lightly beaten w/ salt & pepper Parmesan Reggiano to taste Cook rice or pasta according to package directions. Melt butter in stock pot and add crushed garlic (saute for about 2 mins). Add the broth, crushed red pepper, salt, pepper, greens, and simmer over medium-low heat, covered, until greens are...
Read MoreEasy Spinach Artichoke Dip
1 14-oz can quartered artichokes packed in water, rinsed and drained 1 cup packed spinach leaves (fresh or frozen) 6 oz cream cheese 1/3 cup freshly grated parmesan cheese 1/4 cup mayo 1/4 cup sour cream 1 TBSP lemon juice 1 tsp crushed red pepper flakes (optional) 1/4 tsp pure salt 1/4 tsp garlic powder Combine everything in an oven proof baking dish. Bake at 375 for 30 mins — give or take — until it’s bubbly and looks good! ________________________________________________________________________________ SIDE NOTES: ~ We munched on this with pieces of warm, sour dough bread while...
Read MoreCoconut Curry Lamb Stew
1 lamb shoulder roast, square-cut or rolled; or 1/2 leg of lamb roast, or 2 lbs lamb stew meat pure salt and freshly ground black pepper to taste 3 TBSP coconut oil 2 medium onions, thinly sliced 2 tsp turmeric 3 medium boiling potatoes, peeled and roughly chopped 2 large carrots, cut into rounds 2 cans unsweetened coconut milk 1 & 1/2 cups water 4 TBSP red curry paste 4 TBSP tamari 5 TBSP natural sugar or 30 drops liquid stevia 4 oz kale, roughly chopped (optional) Preheat oven to 300 degrees. Bring the lamb to room temp (let sit out about an hour) and cut into stew chunks. Heat the...
Read MoreButtery Rice w/ Greens
For the Rice: 1 cup dry basmati rice (or your favorite / whatever you have on hand) 1 & 1/2 cups water (or appropriate amount depending on type of rice used) 1 TBSP butter, ghee, or coconut oil 1/2 tsp pure salt Combine rice, water, ghee and salt in a small pot and bring to a boil. Stir once to dislodge any rice stuck to the bottom of the pot. Reduce heat to low and cook for the appropriate amount of time depending on the type of rice used. For the Greens: 1 TBSP butter, ghee, or coconut oil 2 – 4 garlic cloves, roughly chopped 6 oz greens washed and roughly chopped pure salt and...
Read MoreStoring Greens for Ease
I’m not always in the mood (or don’t always have the time) to wash, stem, and chop greens on the fly. For busy days, a home cooked dinner can only happen if I have a few things on hand that I can grab and just toss into a pan. When I came home from the farmer’s market last week with 2 beautiful bunches of fresh kale and 2 bunches of beets (w/ greens attached), this is what I did to make life easy for the rest of the week…. ______________________________________________________________________________ I removed the stems (simply lay each leaf down with the stem facing...
Read MoreItalian Wedding Soup
48 small, bite-sized, cooked meatballs (about 1.5 lbs ground beef, total) 2 TBSP butter, ghee, or coconut oil 1 large onion, chopped 3 – 4 large carrots, chopped (2 cups or more) 2 stalks celery, diced (approx 3/4 cup) 4 large cloves of garlic, minced or chopped 10 cups broth (chicken, beef, or vegetable) 1/2 cup dry white wine (optional) 1 lb pasta (any small shape that you’d like) (optional) 12 oz fresh, baby spinach Fresh basil, chopped (as much as you’d like) pure salt and freshly ground black pepper to taste freshly grated parmesan cheese (optional) Make meatballs (or...
Read MoreSausage (Tempeh) & Peppers w/ Greens
To prepare the Tempeh Sausage: 2 packages soy tempeh (total of 16 oz) 2 TBSP fennel seeds 2 tsps dried basil 2 tsps dried oregano 1 tsp red pepper flakes 1 tsp dried sage (or 3/4 tsp ground sage) 4 garlic cloves, minced or crushed 1/4 cup soy sauce 2 TBSPs extra virgin olive oil 3 TBSPs lemon juice (juice of 1 lemon) In a large saute pan, crumble the tempeh (using your hands) and add enough water to almost cover it (about 3/4 cup). Over medium heat, cover pan & steam the tempeh until the water is absorbed, about 10 minutes. Drain or cook off any remaining water (if necessary). Add the...
Read MoreArugula w/ Golden Vinaigrette
1/2 cup extra virgin olive oil 1/4 cup lemon juice 1 TBSP brown mustard 1 tsp ground turmeric pinch of pure salt freshly ground black pepper Whisk all ingredients together and toss with salad greens (pictured here with baby arugula). ______________________________________________________________________________________ SIDE NOTES: ~ A salad doesn’t have to be fancy and time-consuming to make. This is a great example of how a few handfuls of greens with the right dressing can be absolutely extraordinary. I am in love with this simple salad. ~ Turmeric (one of the primary spices that...
Read MoreQuick & Spicy Swiss Chard
2 TBSP coconut oil, butter, or ghee 4 garlic cloves, crushed or minced crushed red pepper flakes to taste (1/2 tsp – more or less) freshly ground black pepper to taste pure salt to taste 1 bunch swiss chard, stems removed & roughly chopped Warm oil or butter in large saute pan over medium heat. Add garlic and cook until just golden (1 – 2 mins). Sprinkle in crushed red pepper, black pepper, and salt to taste. Add swiss chard, and saute until wilted but not over-done (approx 5 mins). ______________________________________________________________________________________ SIDE...
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