Vegetable Curry

I made this recipe up one night when craving Indian food and faced with lots of random veggies left over from a week of farmer's market baskets. You could make this a million different ways, these are the veggies I happened to have on hand. I used a similar theory of how I make a curry with chickpeas (find that recipe here). This would also be good with peas, and broccoli.

Farmer's Market Vegetable Curry

• Large yellow onion, quartered
• 4 cloves of garlic
• 1 inch of ginger, peeled
• 1 Serrano pepper, seeded 
• 1 tablespoons of olive oil, divided
• 1/2 teaspoon of cumin
• 1/2 teaspoon coriander
• 1 teaspoon fresh turmeric, grated
• 1/4 teaspoon of ground cinnamon
• 1 teaspoon of paprika
• 1 teaspoon of salt 
• 1 1/2 teaspoons of garam masala
• 1 teaspoon curry powder
• 1 head Cauliflower, broken into florets
• 1 Sweet potato, cubed
• 2 cups baby spinach
• 5 carrots, sliced into thin discs
• 1 cup Green Beans, trimmed and chopped into 1 inch pieces
• 1 28 oz can crushed Tomatoes
• One bunch Cilantro, chopped
• Whole grain Naan
•  Non-fat Greek yogurt

1. Pulse serrano, garlic and ginger in a food processor until minced. Add onion; pulse until finely chopped, but not watery.
2. Heat oil in a large saucepan over medium-high heat. Add the onion mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. Add spices: coriander, cumin, cinnamon, paprike, salt, garam masala, curry powder and turmeric and cook, stirring, for 2 minutes.
3. Add in cauliflower, sweet potatoes and carrots and stir to coat with spice mix. Allow to soften. 
4. Add in crushed tomatoes and salt, and bring to a simmer. Allow to simmer for about 15 minutes. 
5. Add in green beans. Simmer for 5 minutes.
6. Stir in spinach, and about 1/4 cup of greek yogurt to thicken sauce. 
7. Adjust spices and add in cayenne if you want more heat. 
8. Serve with cilantro on top, naan on the side and I like to top mine with a little more Greek yogurt to cool down the heat. 

Almond Pesto with Blistered Tomatoes and White Beans Over Spaghetti Squash

Love this idea from Eating well. The almond pesto is delicious and this recipe makes plenty. Standby for another idea on how to use the leftovers! I didn't make a whole lot of changes to this original concept because it is so yummy it almost feels unhealthy. Blistering tomatoes in the oven like this is an incredible trick that can translate to just about anything. 

Almond Pesto with Blistered Tomatoes and White Beans Over Spaghetti Squash 

• Pesto:
• 3 cups fresh basil leaves
• 1 cup fresh parsley leaves
• juice of one lemon (fresh is key)
• 1 teaspoon lemon zest
• ½ cup grated Parmesan cheese
• ⅓ cup raw almonds
• 3 cloves garlic
• 1½ tablespoons red-wine vinegar
• salt and pepper to taste
• ¼ cup extra-virgin olive oil
• 1 3-pound spaghetti squash
• 2 pints grape or cherry tomatoes
• 1 tablespoon extra-virgin olive oil
• salt and pepper to taste
• 1/2 teaspoon lemon pepper
• 1/4 teaspoon red pepper flakes if you like heat!
• 1 15 ounce can cannellini beans, rinsed

1. To make the pesto: Put basil, parsley, Parmesan, almonds, garlic, vinegar, lemon and lemon zest, and salt and pepper in a food processor and pulse until coarsely chopped, scraping down the sides. Then, while it's running add olive oil, processing until smooth. If too thick add in up to 1/4 cup of water to smooth. 
2. Now get the squash cooking in the microwave: this is the same method I used in my other spaghetti squash recipes, and I will never spend time roasting it again. Mainly because I do not have the time (in case you are interested Greek Spaghetti Squash). Cut the squash in half. You'll need a good sharp knife to cut this. Cut off the top and bottom to stabilize. If you don't have a good one, using the knife to poke little slits along where you want to cut it and microwave whole for one minute. It'll make it easier to cut. Scoop out seeds in the middle. 
3.  Place two halves of squash cut side down in a microwaveable flat casserole dish. Fill with about 1/4 cup of water. Microwave about 12 minutes. Test with a fork to see if it pulls away into strings easily. If not give it another 2 minutes and try again. If you don't have a big enough dish you can do one half at a time. 
4. Meanwhile, preheat oven to 400. Toss tomatoes with oil, salt and pepper, lemon pepper and red pepper flakes in a large bowl. Spread on a baking sheet covered in foil. Roast until soft and wrinkled, 10 to 12 minutes. Add back to a bowl, and add beans and stir to combine.
5. Divide scraped spaghetti squash into 4 bowls. Top each with 1/4 of the tomatoes bean mixture and about 1/4 cup of pesto. 

**Makes 4 servings

**4 on Bryce's dish scale. Bowls and food processor make it a bit taxing. 

Turmeric Cauliflower Rice with Crispy Chickpeas and Hummus Dressing

 I just love creating new bowl's by combining ideas I tried in other bowls. I am a big fan of cauliflower rice right now, because of the ease of buying it pre-riced. And if you can't tell I love Mediterranean flavors. I saw a hummus bowl idea on Pinterest and changed it up a bit because I wanted to make it more of a dressing and add some freshness to the bowl, and I certainly wanted to simplify it down for a weeknight meal.

Turmeric Cauliflower Rice with Crispy Chickpeas and Hummus Dressing

• 1 bag of Cauliflower Rice
• 1 tsp olive oil oil
• 1/2 small yellow onion finely chopped
• 1 garlic clove, minced
• 1 tsp fresh grated turmeric (or 1 tsp dried and ground)
• 1/4 tsp salt
• a dash of cayenne
• 1 tablespoon lemon juice
• 15 oz can chickpeas drained and rinsed
• 1/2 tsp oil
• 1 tsp ground cumin
• 1 tsp coriander
• 1/2 tsp paprika
• 1/4 tsp salt  
• 1/2 tsp granulated garlic
• 1/4 tsp cinnamon
• 1/2 tsp cayenne
• 3/4 cup sliced carrots
• 4 cups spinach
• 1 cup cherry tomatoes halved
• 1/2 cup diced cucumbers

Dressing: 

• 1/4 cup of hummus (I use roasted garlic)
• 2 tablespoons lemon juice
• 1 tablespoon white wine vinegar
• salt and pepper

1. You need two skillets going. One for the chickpeas and carrots, and one for the Cauliflower rice. 
2. For the rice: Heat oil in a large skillet over medium heat. Add in onion and cook until softened. Add in garlic and a pinch of salt. Stir in turmeric.  Add in the cauliflower and cayenne. Cover and cook for about 5 minutes. When cooked add in the lemon juice. 
3. Meanwhile for the chickpeas and carrots: Heat oil in a skillet over medium heat. While that's heating, toss the chickpeas, carrots and the rest of the spices together in a bowl. Add to skillet. Sauted until they start to brown. Cover and cook for 5 to 7 minutes or until carrots are cooked but not mushy.
4. To make the dressing: stir together the hummus, lemon juice and vinegar, and season with salt and pepper.
5. To make a bowl: Layer about a cup of spinach, cauliflower rice mixture, chickpea carrot mixture, then top with tomatoes and cucumbers (just divide each evenly over 4 bowls). And finish with a drizzle of the dressing over the top!

**Makes 4 servings

**4 on Bryce's dish scale. 2 skillets. And a bowl. Lot of stuff. 

Spring Snap Pea and Mushroom Quinoa

 This is a super simple spring meal. It's light and bright and refreshing, and filling because of the quinoa. And this time of year you should be able to find most of the ingredients at the farmer's market. I snagged the idea from Eating Well and only adapted to make it a bit more of a hearty main and include other items that looked yummy at my market that week. 

Spring Snap Pea and Mushroom Quinoa

• 1 cup quinoa
• 2 cups fresh snap peas, trimmed and cut diagonally into thirds
• 1½ cups button mushrooms, cut into quarters or eighths if large
• ⅓ cup thinly sliced red onion, cut into 1-inch lengths
• 1/2 cup of radishes sliced into bite sized strips
• 1 tablespoon chopped fresh dill, plus a little more to top the dish with
• ⅓ cup white-wine vinegar
• ¼ cup extra-virgin olive oil 
• 1 teaspoon freshly grated lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon honey
• 1/2 teaspoon each salt and pepper

1. Rinse the quinoa in a fine mesh strainer. Combine 1 cup quinoa and 1 and 3/4 cup of water in a pan. Bring to a boil. Cover, knock the heat down to  low. Keep and eye on it. In about 15 minutes it should be close to done. When all the water is gone - it's done. Let cool slightly. 
2. Soak red onions in cold water for about 5 minutes, this will take the edge off a little.
3. Combine peas, mushrooms, onion, radishes and dill in a medium bowl. 
4. Whisk vinegar, oil, lemon zest, lemon juice, salt and pepper and honey in a small bowl.
5. Stir the dressing into the cooled quinoa until evenly dispersed. 
6. Add the quinoa to the vegetable mixture, toss and serve with a little more dill on top.

**Makes 4 servings

**3 on Bryce's dish scale. Couple of bowls, a pot, and cutting board and strainer.

Apple and Cauliflower Rice Salad with Crispy Chickpeas

When I am trying to be healthy, convenience is key. Pre-riced cauliflower is now readily available and that makes throwing this hearty veggie packed salad together so easy. I got the idea from Pinch of Yum and only added to it to make it a little more "salad" like for me and changed a few style tips. I love it because it's delicious and light,  when I make it as a main for my husband and myself, there are still leftovers for lunch the next day. Something about the crispy chickpeas just bring this all together. Because you aren't cooking the cauliflower here, don't use the frozen kind of cauliflower rice, it comes off mushy. If you can't find fresh, just use your food processor to "rice" it on your own.

Apple and Cauliflower Rice Salad with Crispy Chickpeas

• 1 15-ounce can chickpeas, drained and rinsed
• 1 teaspoon chili powder
• 1/2 teaspoon of cayenne pepper
•  salt and pepper to taste
•  1 teaspoon olive oil 
• 2 bags cauliflower rice (depending on the size, you want it equal to about 2 heads of cauliflower)
• 1 apple, julienne cut 
• 1 shallot, sliced thin
• 1/4 cup  parsley chopped
• 1/4 cup mint leaves chopped
• 2 firm avocados, cut into slices
• 4 cups baby spring mix roughly chopped

Dressing: 

• 2 tablespoons grainy mustard
• 2 tablespoons honey
• 2 tablespoons apple cider vinegar
• 3 tablespoons olive oil
• 2 tablespoons water
• juice and zest of one lime
• salt and pepper, to taste

1. Preheat oven to 400 degrees
2. In a big bowl, toss chickpeas with olive oil, chili powder, cayenne and salt and pepper. Save that bowl!
3. Spread chickpeas evenly on a baking sheet lined with parchment paper, and roast for about 20 minutes until crispy. 
4. Whisk together the dressing ingredients in a bowl. 
5. Meanwhile, add cauli rice to the big bowl you tossed your chickpeas in (so it soaks up the leftover seasonings too) and add in the shallot, parsley and mint.  Toss around. 
6. I then split each salad up into individual bowls, dividing each step evenly. Starting with some mixed greens at the bottom, topping with the rice mixture, then some apple, avocado and the crispy chickpeas. 
7. Top each with dressing! (If you are saving some for leftovers, leave the apple and avocado and dressing out until you serve)

**2 on Bryce's dish scale because I even reuse the bowl I toss the chickpeas in!

**Makes 4 servings

Turmeric Veggie Soup

Y'all this soup is so simple, healthy and packed

full of flavor. I came up with the concept when my parents got a basket full of veggies in the fall through a farm share program. I basically used the soup to use up what was left one week. I've been really into the flavor and health benefits of turmeric lately so I thought it was the perfect way to add some flavor and dimension to a veggie soup. It was just delicious and clean and hearty at the same time!

Turmeric Veggie Soup

• 1 tablespoon Olive Oil
• 2 large leeks, cleaned, halved, and thinly sliced
• 3 garlic cloves
• 1 tablespoon grated ginger
• 1 tablespoon fresh grated turmeric
• 2 cups cubed butternut squash (or sweet potatoes)
• 3 large carrots, diced
• 3 stalks celery 
• 2 fresh tomatoes diced
• salt and pepper to taste
• 1 teaspoon dried oregano
• 4 cups Vegetable stock
• 1 cup green lentils
• 1/4 teaspoon cayenne pepper
• juice of one lemon juice 
• zest of one lemon
• 3 cups thinly sliced mustard greens

1. Heat tablespoon of oil over medium high heat. Add garlic and leeks and saute until softened about 3 minutes. 
2. Add in ginger and turmeric and saute about 3 minutes, stirring often so it doesn't stick. 
3. Add in squash, carrots, celery, tomatoes. Salt and pepper to taste and dried oregano. Stir occasionally for about 5 minutes. 
4. Add in stock and lentils and bring to a boil. Reduce heat to simmer and simmer for about 20 minutes until lentils are soft. 
5. Add in cayenne and lemon zest, stir well. 
6. Stir in Mustard greens and let cook until just wilted, about 2 minutes 
7. Stir in lemon juice just before serving. 

**Makes about 6 servings

Farro Risotto with Artichokes

Stumbling upon this recipe was a result of me getting stuck making the same few things with farro and wanting to try something new. So I just started googling farro and a combination of the herbs that were thriving in my garden. I stumbled upon several "farrotto" recipes. I based this idea on this recipe from Eating Well, and combined several other concepts, using what I had on hand as well. 

Farro Risotto with Artichokes

• 2 cups farro, rinsed 
• About 2 cups water
• 5 leaves of fresh sage
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 1 tablespoon extra-virgin olive oil
• 1 small onion,  finely chopped 
• 4 cloves finely chopped garlic
• 1 pint of cherry tomatoes halved
• 10-12 ounces frozen artichoke hearts, thawed and coarsely chopped
• ¼ cup torn fresh basil leaves, plus more to top bowls with
• ½ teaspoon coarse salt
• Freshly ground pepper, to taste
• 1 teaspoon crushed red pepper
• 2 cups reduced-sodium chicken broth
• ½ cup grated Pecorino Romano cheese
• 1 teaspoon freshly grated lemon zest, juice of 1 lemon

1. Place farro in a big pot and cover with about 2 inches of water. Add sage. thyme, and rosemary. 
2. Bring to a boil; reduce the heat and simmer, uncovered, until the farro is tender but still firm to the bite, 20 minutes. Remove the herbs and drain.
3. Heat oil in a large skillet over medium heat. Add onion and cook, stirring, until soft and beginning to brown, 3 to 5 minutes. Add garlic and cook, stirring, for 1 minute. Stir in the farro, tomatoes, artichokes, basil, salt, pepper and crushed red pepper.
4. Add ½ cup broth bring to a boil over medium heat and cook, stirring, until most of the broth is absorbed. Repeat with the remaining broth adding it in ½-cup increments and stirring until it's absorbed, until the farro is creamy but still has a bit of bite, about 10 minutes total. 
5. Stir in ¼ cup cheese and lemon zest, and lemon juice.
6.  Serve sprinkled  ¼ cup cheese on top, and some chopped fresh basil

Asparagus Power Salad with Ginger Dressing

The idea for this salad actually started from a NY Times recipe that involved chicken. I loved the concept of Asparagus with Asian flavors, and took it from there - making it a Vegetarian hearty main dish.  I kept the dressing idea, and asparagus and added a ton of veggies and some spins here and there. BUT if you love the meats, throw in some rotisserie chicken and enjoy. This makes 4 salads. 

Asparagus Power Salad

• 2 cups of cooked Edamame
• 1 cup Shredded carrots
• 2 cups Napa cabbage finely chopped or shredded
•  2 cups shredded Red cabbage
• 2 cups baby Kale thinly sliced
• 1/4 cup of  roasted unsalted peanuts chopped
• 1/4 cup of Cilantro chopped
• 1 pound asparagus
• Salt and pepper
• 1/4 cup of thinly sliced basil leaves
• 1/4 cup thinly sliced mint leaves
• 1 Serrano pepper, thinly sliced
• 1 tablepsoon sugar
• 1 /4 cup of white wine vinegar

Dressing

• 1 large shallot
• 3 tablespoons rice wine vinegar
• 1 tablespoon dark brown sugar
• 1 tablespoon Dijon mustard
• Salt to taste
• Generous pinch of cayenne
• 1 tablespoon grated ginger
• 2 garlic cloves
• 2 teaspoons sesame oil
• 1 tablespoon olive oil.

1. Bring a large saucepan of salted water to a boil. Snap off the tough end of each asparagus spear, then cut each spear into 2-inch lengths. Cut thicker pieces in half lengthwise as necessary so all cut pieces are approximately the same size. Place asparagus pieces into boiling water and cook for 1 minute. Drain and cool under running water. Blot dry.
2. While that cooks - quick pickle the Serrano. There are a million ways to do this. But simply put it in a small pan sprinkle on the sugar, cover with vinegar and add a pinch of salt. Bring to a boil. Then remove from heat and let sit. You can store the ones you don't use in the fridge for a couple weeks. 
3. To make vinaigrette, combine all ingredients in a blender until smooth. 
4. To make salad base, combine the cabbage, kale, and herbs and toss together. 
5. For 4 salad bowls: Layer mixed greens/cabbage, asparagus, carrots. edamame, nuts, then top with dressing and Serrano.

**Makes 4 servings

Greek Spaghetti Squash (with a microwave trick)

Up until this recipe I have avoided spaghetti squash for a couple of reasons. It takes a long time to bake, and some I have had in the past was quite tasteless. But I was getting on a kick of making nothing but salads and grain bowls so I wanted to try something new. This recipe from Cooking Light kept popping up on Pinterest and Facebook so I decided to give it a whirl with a few twists to make it easier. I found in a separate article ways to microwave spaghetti squash and after a few tries, found a good way to do it, and loved it. And now I am trying even more new ways to work with Spaghetti squash now that I know I can make it in the microwave! 

Microwave Greek Spaghetti Squash 

•  2 medium-ish spaghetti squash
• 1/4 cup of water
• 1 tablespoon olive oil
• 1/2 of a red onion, thinly sliced 
• 4 cups baby spinach
• 15 oz can of chickpeas, drained and rinsed
• 4 cloves garlic minced
• 1 tablespoon chopped fresh thyme
• 1 tablespoon minced fresh rosemary
• 1 pint of cherry tomatoes, halved
• salt and pepper
• 1/4 cup of feta, crumbled
• 1/4 teaspoon of red pepper flakes

1. Half the spaghetti squash length wise. You'll need a good sharp knife to cut this. Cut off the top and bottom to stabilize. If you don't have a good one, using the knife to poke little slits along where you want to cut it and microwave whole for one minute. It'll make it easier to cut. Scoop out seeds in the middle. 
2. The best microwave method I have found: place two halves of squash cut side down in a microwaveable flat casserole dish. Fill with about 1/4 cup of water. Microwave about 12 minutes. Test with a fork to see if it pulls away into strings easily. If not give it another 2 minutes and try again. 
3. You have to do this twice to cook enough spaghetti squash unless you have a huge microwave and big microwave dish! 
4. When cooked let cool, and then use a fork to scrape out the spaghetti like strands.
5. While the squash is cooking heat oil in a large skillet to medium-high. 
6. Add onion and garlic and sauté 4 minutes until soft.  
7. Add chickpeas, thyme, rosemary and tomatoes; cook 1 minute.
8.  Add spaghetti squash, and salt and pepper. Toss, not stir, gently to combine. If you like a little kick I also will sprinkle in a few red pepper flakes here. 
9. Toss in the spinach at the last minute to warm but not wilt!. 
10. Serve in 4 bowls with feta on top!

**Makes 4 Servings

Grilled Chicken Caesar Salad

This is a combination of two concepts you have seen before on here. My favorite Caesar salad dressing, and grilling romaine on salads. It's a hearty and healthy salad. Because I use chicken thighs, they cook up quick on the grill so it's a super fast weeknight meal too. 

• 1 package boneless skinless chicken thighs (about a pound) Trim them of fat
• 1 tablespoon Oregano 
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper
• 1/2 teaspoon Lemon pepper
• 1/2 teaspoon granulated garlic
• olive oil spray (like Pam)
• 4 heads romaine hearts
• 1/2 cup shaved parm
• 1 red onion sliced (big enough to grill but not too big, about 3/4 of an inch slices)
• 3 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 2 1/2 teaspoons anchovy paste
• 4 garlic cloves
• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• 3 tablespoons grated Parmigiano-Reggiano cheese

1. Create dressing by combing in a blender or food processor: lemon juice, dijon, anchovy paste, garlic, olive oil, salt and pepper. 
2. Combine seasonings for chicken in a small bowl: oregano, salt, pepper, lemon pepper, and granulated garlic. 
3. Sprinkle each side of the chicken thighs with seasoning blend.
4. Cut each romaine heart in half and spray both sides with olive oil spray. 
5. Heat grill to medium high. Put chicken and onion slices on the grill. Turning each a few times. Chicken should be done in about 6 minutes each side. You want the onions to have a slight char to them.
6. After you remove chicken from grill, throw the romaine on the grill. Grill for 1-2 minutes each side until it starts to char. 
7. Cut the chicken into thin slices. 
8. When you pull the romaine off the grill, place it on the plate. Sprinkle with grated parmesan. 
9. Divide chicken and onion slices among the four salads.
10. Top each with shaved parmesan and dressing. 

Lunch Shortcut: Mediterranean Spinach Quinoa Salad

I am all about easy healthy lunches. I have never been very good at meal prepping, so this is something easy I can throw together before work in mornings and it tastes so good. I change up what I throw on top based on what we have around but this is the basic version. You can throw beats and peppers and other Mediterranean flavors in too! The key is a green layer, a grain layer, some beans and lots of yummy veggies. Let's eat.

Mediterranean Spinach Quinoa Salad

• 6 cups baby spinach
• 1 bag of frozen quinoa or grain mixture that steams in the bag (I love Simple Truth White Quinoa and Barley mix)
• 1 cup chickpeas
• 4 Radishes, cut into thin strips
• 1 cup (from can) artichoke quarters (then give them a rough chop)
• 10 grape tomatoes, halved
• 1/2 cup diced cucumber
• 1/2 cup feta
• the juice from one fresh lemon
• a few banana pepper slices (from jar)
• 2 teaspoons dijon mustard
• 3 tablespoons olive oil
• 3 tablespoons red wine vinegar
• salt and pepper

1. Divide the spinach into two bowls that have covers if you are taking for lunch on the go. 
2. Top each bowl with half of the following: quinoa, chickpeas, radishes, artichokes, tomatoes, cucumber, feta and banana peppers. 
3. To create dressing, combine lemon juice, dijon, olive oil, vinegar and salt and pepper. Then divide that into two containers that seal well, so you can keep salad and dressing separate until you eat. 
4. Toss the dressing into the salad just before serving. 

 

ONE PAN: Roasted Salmon and Brussels Sprouts

It doesn't get much easier than roasting your entire meal in one big roasting pan. This meal is simple, delicious and hearty. I stumbled upon the concept on  Eating Well and took it from there. It feels indulgent because the flavors are rich but it's super healthy and good for you. If you aren't a Brussels Sprouts fan, first of all, TRY THIS, but if you still aren't convinced, it would work well with several different vegetables roasting under the salmon. I'd try cauliflower if I didn't love Brussels so much.

Roasted Salmon and Brussels Sprouts

• 14 large cloves garlic
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons finely chopped fresh oregano
• 1 teaspoon salt, divided
• 1 teaspoon freshly ground pepper, divided
• 1/2 teaspoon lemon pepper seasoning
• 1 tablespoon lemon juice
• 6 cups Brussels sprouts, trimmed and sliced into thirds
• ¾ cup dry white wine 
• 2 pounds wild-caught salmon fillets, skinned, cut into 4 portions
• 2 lemons cut into wedges

1. Preheat oven to 450. 
2. Mince 4 garlic cloves and combine in a small bowl with oil, 1 tablespoon oregano, ½ teaspoon salt and ¼ teaspoon pepper, lemon pepper and lemon juice. 
3. Halve the remaining garlic and toss with Brussels sprouts and 3 tablespoons of the oil mixture in a large roasting pan. Roast, stirring once, for 15 minutes.
4. Add wine to the remaining oil mixture. 
5. Remove the pan from oven, stir the brussels. Then place salmon on top. Drizzle with the wine mixture. Sprinkle with the remaining 1 tablespoon oregano and ½ teaspoon each salt and pepper. Bake until the salmon is just cooked through, 5 to 10 minutes more. 
6. Squeeze one lemon wedge over the whole pan.
7. Serve with lemon slices. 

Cuban Cauliflower Rice Bowl

 Have you noticed I am really into "bowls." I love the concept of throwing a bunch of healthy stuff together. I also am apparently obsessed with Cauliflower. Which I didn't even notice until I started blogging these recipes and realizing how many involved Cauliflower. Well, it's delicious and I don't care. The inspiration for this one comes from this Eating Well recipe. I just kicked up the spices a bit.  I love that my Kroger lately has had a lot of presliced and prechopped veggies. It made this recipe so easy, bagged cauliflower rice, and presliced Sweet Potatoes and this meal was done so quickly! 

Cuban Cauliflower Rice Bowl

• 1 package of sliced sweet potatoes, or a medium sweet potato, peeled and sliced ¼ inch thick
• 2 teaspoons extra-virgin olive oil plus 1 tablespoon
• 2 pinches salt plus ½ teaspoon, divided
• 1 teaspoon fresh cracked black pepper, divided
• ¼ cup orange juice
• the juice of two fresh limes
• ½ cup chopped fresh cilantro, divided
• 4 cloves garlic, minced
• ½ teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• ½ teaspoon dried oregano
• 1 bag cauliflower rice
• 1 15 ounce can black beans, rinsed
• 1  avocado, diced
• ½ cup fresh salsa or pico

1. Preheat oven to 400°
2. Toss sweet potato in a medium bowl with 2 teaspoons oil, some salt and pepper,  chili powder and cayenne. Put in a single layer on a  baking sheet covered in foil. Roast until tender- about 10 minutes. 
3. To create a dressing, combine orange juice, lime juice, ¼ cup cilantro, 2 minced garlic cloves, cumin, oregano and a pinch of salt in a bowl. 
4. Heat the remaining tablespoon of oil in a large skillet over medium heat. Add the remaining 2 garlic cloves and cook until fragrant, about 30 seconds. Add the cauliflower rice, a little salt and pepper.
5. Cook, stirring, until softened, 3 to 5 minutes. Stir in the remaining ¼ cup cilantro.
6. To serve, divide the cauliflower among 4 bowls. Layer bowls with sweet potato, black beans, avocado and salsa. Drizzle each portion with the dressing.

All the Veggies and Chickpea Pasta

This is what you do when it's rounding out farmer's market season, and you have run out of ideas for "new" healthy things to do with zucchini and squash. You throw it all into a pasta. And in this case, you use a chickpea pasta because it's delicious, and filling and wonderful. This was our first time using a pasta that wasn't regular or whole wheat. I was shocked at how good it was, and how much less "pasta" I used because it filled me up more. We used the Banza Chickpea Penne, which is lower in carbs and higher in protein than regular pasta.

All the Veggies and Chickpea Pasta

• 1 tablespoon olive oil
• 1 head broccoli cut into small florets
• 1/2 yellow onion diced
• 4 garlic cloves minced
• 1-2 zucchini (depending on the size) cut into bite sized pieces 
• 1 squash cut into bite sized pieces 
• 1 large tomato diced
• 1/2 cup of snap peas, sliced on the diagonal into 1/2 inch pieces 
• 1/4 cup basil leaves cut into thin strips 
• 1 8 oz package chickpea penne (I use Banza)
• 2 oz fresh mozarella torn into pieces
• salt and pepper
• 1/2 teaspoon lemon pepper

1. Cook Chickpea pasta according to box. DO NOT OVERCOOK. And save about 1/4 cup of cooking water. 
2. In a large skillet (I mean a big one, you will eventually add the pasta in here too), heat olive oil over medium heat. Add onion and garlic and cook until onion is translucent.
3. Add broccoli and squash to the skillet. Season with salt and pepper and lemon pepper. Cook until it's tender but still has bite to it, stirring occasionally. 
4. Add in diced tomatoes and cook until heated through. Add in saved pasta water. Add in snap peas.
5. Toss in the pasta and stir to coat and combine well. 
6. Top each of four servings with mozzarella and fresh basil. 

 

Curried Eggplant and Mango Salad

Sometimes I think Eating Well can read my mind. Eggplant is plentiful at our farmer's market right now, and when searching for new ideas to use it this just happened to be a feature on Eating Well's facebook page. The flavors in this are fantastic and it's hearty and delicious and you don't miss the meat. You really want to lentils to be crunchy so I used canned. I can never seem to cook lentils from scratch to the right consistency.

Curried Eggplant and Mango Salad

• 2 tablespoons olive oil, divided
• 3 teaspoons chili powder, divided
• 3 teaspoons curry powder, divided
• 2 medium eggplants trimmed and cut into 1-inch cubes
• ⅓ cup lime juice
• ¼ cup fresh prepared salsa like a pico (the kind you buy in the refrigerated section) 
• 2 tablespoons honey
• ¼ teaspoon salt
• ¼ teaspoon freshly ground pepper
• 1 15-ounce can lentils, rinsed
• 2 bunches scallions, coarsely chopped 
• 4 cups torn romaine lettuce
• 2 large ripe mangoes, peeled and diced 
• 2 tablespoons coarsely chopped roasted peanuts 
• 2 tablespoons coarsely chopped cashews
• ¼ cup chopped fresh cilantro

1. Preheat oven to 500°F.
2. Combine 1 tablespoon oil with 2 teaspoons each chili powder and curry powder and a sprinkle of salt in a large bowl. Add eggplant and toss well. Spread the eggplant on a large, rimmed baking sheet. Roast, stirring once halfway through, until tender, about 15 minutes.
3. Thoroughly combine the remaining tablespoon oil, remaining teaspoon each chili powder and curry powder, ⅓ cup lime juice, salsa, honey, salt and pepper in a large bowl. Add the roasted eggplant, lentils and scallions; toss to combine. 
4. Serve the eggplant  on a bed of romaine. Top with mango, nuts, cilantro. 

Grilled Cauliflower Steak with Chimmichuri

If you think this is one of those new health trends that's only for super healthy people, you are wrong. It's good. No it isn't steak. But it's good. and in this case the perfect use of my leftover chimichurri sauce, find that recipe here, and use it for everything (Including this Steak Salad). This makes a really good meaty main dish. You could probably sear the cauliflower steaks in a ban if you don't want to fire up the grill. Below this makes 2 servings depending on how big the cauliflower is. 

Grilled Cauliflower Steak with Chimmichuri

• 1 large head cauliflower 
• 2 tablespoons olive oil
• salt and pepper to season

Chimichurri Sauce 

• 1 cup water
• 1 tablespoon coarse salt
• 1 head garlic, cloves peeled, and minced very fine
• 1 bunch flat-leaf parsley leaves only (my grocery store has been out of flat-leaf before and I used regular and it was just as good, just make sure you don't get much stem in there)
• 1 cup fresh oregano leaves
• 2 teaspoons crushed red pepper flakes
• 1/4 cup of red wine vinegar
• 1/2 cup of Olive Oil

1. Cut 2-4 slices from center of cauliflower - about an inch to an inch and half thick. You can save the other ends of the cauliflower. 
2. Brush with olive oil each side of cauliflower steaks. Season with salt and pepper.
3. You can either bake or grill at this point. To grill - heat grill to medium high, and throw on there. Grill for about 10 minutes a side, until the cauliflower is charred and tender. 
4. To bake - start on the stove.  In a large oven-safe skillet, heat 1 tablespoon olive oil on medium-high. Add cauliflower steaks and cook for 3 minutes on each side. Carefully turn slices over. Place skillet in the oven and roast for 10-15 minutes or until stem is tender.
5. To make Chimichurri sauce:
1. Make a salmuera by bringing the water to a boil, then stirring in the salt until dissolved. Remove from heat and let cool.
2. Mince your parsley leaves, and oregano leaves and combine them with the garlic and red pepper flakes in a bowl.
3. Whisk in the vinegar, then the oil. Then whisk in your salt water salmuera. Stir it up real good and put in a jar or container with a tight lid.
6. Use about 2 tablespoons of sauce on each cauliflower steak and serve. 

*Makes 2 servings

*2 on Bryce's dish scale! 

Kale and Roasted Veggie Salad with Carrot Top Pesto Dressing

I am not a potatoes in my salad kind of girl. But I do love using what's fresh at the farmer's market. So when this Kale Salad recipe popped up in my Pinterest feed using all the ingredients that we just got in our Farmer's market basket - I thought i would give her a whirl. OMG it was surprisingly delicious. I altered a little per usual and based on what looked good at the market.  I have since made several other variations too. This is a great base for a salad idea. And do not skip the carrot top pesto - It gives it a fresh taste that you can't get from a regular pesto. 

Kale and Roasted Veggie Salad with Carrot Top Pesto Dressing

• One bunch Dino Kale -  Sliced Thin
• 4 tablespoons raw Sunflower Seeds
• 1 Avocado thinly sliced
• 1 Lb baby red potatoes or fingerling potatoes cut into THIN rounds (the thin makes them roast up nice and crispy)
• 3-4 Large Carrots cut into rounds (use a fancy variety if you can find them)
• 1 15 oz Can Chickpeas drained and rinsed
• 1 tablespoon Olive Oil
• salt and pepper to taste
• 1/2 tablespoon dried parsley
• 1/2 tablespoon dried basil
• 1 teaspoon granulated Garlic 
• 1 teaspoon fresh thyme leaves

Pesto:

• Tops of 1 Bunch Carrots
• 1/4 Cup Extra Virgin Olive Oil
• 1/4 Tsp Salt
• 1/4 Tsp Pepper
• 1 teaspoon grated lemon zest 
• Juice from 1 Lemon

1. Preheat oven to 425. 
2. In a big bowl toss the cut carrots and potatoes with chickpeas, olive oil, salt pepper parsley basil, granulated garlic and thyme. (save this bowl) 
3. Spread out evenly on a baking sheet lined with parchment paper and bake until they are brown and crispy. About 40 minutes.
4. Make the pesto by combining the ingredients in a food processor until smooth. You may have to add a little more lemon juice based on how many good carrot tops you have. 
5. In the same bowl you tossed the veggies in, toss in the thinly sliced kale. Use about half the pesto and toss the kale with it. 
6. Serve the salad by topping kale with roasted veggies, avocado, sunflower seeds and a little more pesto on top of all that. 

Spring Vegetable Bowl

This is adapted from an idea I saw in a Cooking Light magazine, and based on what was in season at my farmer's market this spring. Basically, grab some fresh veggies from the market, cook some farro, and top with fresh goat cheese. And it's springtime in a bowl.

Spring Vegetable Bowl

• 3 cups Arugula
• 3 beets, peeled and thinly sliced
• 1 1/2 cups small cauliflower florets
• 1 cup snap peas or snow peas thinly sliced on the bias
• 3 carrots, cut in half length wise, then thinly sliced AND SAVE THE CARROT TOPS 
• 3 stalks celery thinly sliced on the bias
• 1/4 cup sherry vinegar (divided)
• 1 tablespoon olive oil, plus one teaspoon 
• Salt and pepper to taste
• 2 oz goat cheese crumbled 
• 1 and half cups Farro

1. Cook Farro by combining 1 and half cups with three cups water and bringing to a boil then simmering for about 20 minutes. You may have to drain it, it doesn't absorb all the water. 
2. After cooking the Farro  toss it with 2 tablespoon sherry vinegar and one teaspoon olive oil, plus a little salt and pepper while it's still hot. 
3. While the farro is cooking heat the tablespoon of oil in a skillet. 
4. Toss in your cauliflower, carrots, celery and beets. Season with salt and pepper. 
5. Saute for about 10 minutes until veggies are warm but still crisp. Deglaze pan with the rest of the sherry vinegar and stir for about 3 minutes. 
6. To build a bowl, put arugula down in a bowl, then top with grains, some veggie mixture, a sprinkle of goat cheese and then top with the sliced snow peas and minced carrot tops. 

Shrimp Piccata over Zoodles

This is so easy, light and flavorful. I love piccata sauces because they combine my favorite tangy flavors like lemons and capers. But they aren't always healthy so I loved finding a way to healthy it up. The key in any zucchini noodle dish is not to skip the part where you try and get the liquid out of the zoodles, otherwise it gets soggy. I've seen several recipes for this online and combined quite a few, but H/T to Eating Well for always giving me the best jumping off point. 

Shrimp Piccata over Zoodles 

• 6 medium zucchini
• ½ teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon butter
• 2 tablespoons extra-virgin olive oil
• 5 cloves garlic, minced
• 1 pound raw shrimp peeled and deveined
• 1 cup low-sodium chicken broth
• 1 tablespoon cornstarch
• ⅓ cup white wine
• 1 tablespoon white wine vinegar
• ¼ cup lemon juice
• zest of one lemon
• 3 tablespoons capers, rinsed
• 2 tablespoons chopped fresh parsley
• 1/4 cup shaved Parmesan 

1. Use a spiralizer to turn your zucchini into zoodles, I use the thickest setting. Don't pulverize the middle with the seeds, toss it when you get to those parts. THIS IS IMPORTANT: Place the zucchini "noodles" in a colander and toss with salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess water.
2. In a large skillet, heat butter and 1 tablespoon oil over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add shrimp and cook, stirring, for 1 minute.
3. Whisk broth and cornstarch in a small bowl. Add to the shrimp along with wine, vinegar, lemon juice and capers, season with salt and pepper. Simmer, until the shrimp is just cooked through, and the sauce reduces slightly. 
4. Remove from heat and set aside. 
5. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the zucchini noodles and gently toss until hot, about 3 minutes. Serve the shrimp and sauce over the zucchini noodles, sprinkled with parsley and Parmesan. 

**Makes 4 servings

**3 on Bryce's dish scale because I am usually thawing 

Spicy Sweet Cauliflower Tacos

Have you heard I'm obsessed with Cauliflower? I swear sometimes it tastes like meat. I love it because it takes on the flavor of whatever you cook it in, and it's so healthy. This recipe gets it crispy and delicious. Inspiration came from a number of recipes I found online but huge shout out to Eating Well for the Chipolte Lime sauce.  This was a combo of things we found fresh at our farmers market this season, but things you should be able to find year round. 

Spicy Sweet Cauliflower Tacos

• ¼ cup lime juice (from about 2 limes)
• 2 tablespoons chopped chipotles in adobo sauce
• 1/2 tablespoon honey
• 3 cloves garlic
• ½ teaspoon salt
• 1 large head cauliflower, cut into small bite sized floret
• 1 small red onion, halved and thinly sliced
• 1 (15 ounce) can black beans, drained and rinsed
• 8 corn tortillas
• ½ cup crumbled queso fresco
• 1 cup Sliced red cabbage
• 1 avocado, diced
• 1/2 cup micro greens
• 4-5 radishes thinly sliced (cut in half if large)
• 1/2 cup green salsa/hot sauce of some sort (I love herdez Salsa Verde, and recently found a hatch green chile salsa in a jar I loved) 

1. Preheat oven to 450°F. Line a large rimmed baking sheet with foil.
2. Combine lime juice, chipotles, honey, garlic and salt in a blender. Process until mixed together well. 
3. Place cauliflower in a large bowl (microwave safe, this comes in handy later), add the sauce and stir to cover and coat. 
4. Transfer to the baking sheet. Sprinkle onion on top.
5. Roast, stirring occasionally, until the cauliflower is browned in spots, but tender, and the onion is cooked down. This takes about 20 minutes.
6. In the same bowl you tossed the cauliflower in, add your beans and toss around to soak up any of the sauce left. Heat in the microwave for about a minute, then mash beans with a fork so they smooth out. 
7. Heat tortillas either on a grill, directly on the gas stove top or in a pan. Do not take the microwave route or the taco shells won't hold up! 
8. To make a taco: Add mashed beans, then cauliflower and onions, top with cheese, cabbage, avocado, micro greens, radishes and salsa or hot sauce. 

**Makes 4 servings
**2 on Bryce's Dish scale since I reuse the bowl!