Ingredients:
- 8-12 butter lettuce leaves
- 4 thin prosciutto slices
- 2 figs, sliced
- 4-6 cherry (or other small) tomatoes, sliced
- 1 avocado, sliced
- 2 oz goat cheese, crumbled
Directions:
- Arrange 2-3 butter lettuce leaves overlapping, about the size of a slice of prosciutto.
- Add prosciutto, then figs, tomatoes, and avocado slices.
- Top with crumbled goat cheese.
Ingredients:
- 8 oz salmon, finely diced
- 1 avocado, finely diced
- 1 medium shallot, finely diced
- 5 sprigs chives, finely diced
- 1 tsp sesame seed oil
- 1 tsp sesame seeds
- 1 tbsp masago
- 1/4 tsp lemon zest
- 1/4 tsp salt
- 1/8 tsp pepper
Directions:
- In a bowl, combine all ingredients. Mix well.
Ingredients:
- 1 large onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 3 garlic cloves, minced
- 1/2 bunch parsley, roughly chopped
- 1/2 cup rice
- 4 cups water
- salt
- pepper
Directions:
- Brown onions in a pot.
- Add garlic, celery, and carrots and roast 5 minutes or until carrots start to get tender.
- Add parsley, rice and water, bring to a boil, reduce to a simmer and cook for 15-20 minutes or until rice is cooked "al dente" and carrots are tender.
- Season to taste.
Ingredients:
- 4 large bell peppers, cored
- 4 medium onions, chopped
- 4 large carrots, grated
- 2 tbsp vegeta seasoning powder
- 1 cup rice
- 1 tomato, pureed
- 8oz sour cream
- olive oil
- salt
Directions:
- Coat the bottom of a large pan in olive oil and brown onions.
- Add carrots to onions and cook until tender.
- Let mixture cool off.
- Season [to taste] with vegeta and mix in rice.
- Loosely fill each pepper with approximately 1/4 of the mix.
- Arrange filled peppers in a tight fitting pot.
- Fill pot with with water to within an inch of the top of the peppers and add salt to water.
- Bring to a boil and cook for 30-45 minutes or until rice is cooked.
- Top each pepper with pureed tomato and cook for an additional 5 minutes.
- To serve, top each pepper with a dollop of sour cream
Ingredients:
- 1 lb green beans, diced into inch long pieces
- 4 strips bacon, sliced into quarter inch strips
- 2 shallots, sliced
- 4 garlic cloves, minced
- 8 oz shiitake mushrooms, sliced
- salt
- pepper
Directions:
- In a large pan, cook bacon until crispy .
- Add shallots and cook until brown.
- Add garlic and cook for a few minutes.
- Add green beans and mushrooms, cook until mushrooms are tender.
- Season with salt and pepper to taste
Ingredients:
- 1 butternut squash, chopped
- 1 onion, diced
- 3 garlic cloves, squashed
- 1 can coconut milk
- 1 can water
- 1 tbsp olive oil
- 1/2 tsp paprika
- 1/2 tsp chipotle pepper
- 1/2 tsp cumin
- 1/2 tsp curry
- 1/2 tsp chili powder
- 1/2 tsp pepper
- 1 tsp salt
Directions:
- Heat oil in a large pan, add onion and brown.
- Add garlic and squash and roast until squash is caramelized.
- Add coconut milk and water, cover and cook for 15 minutes or until squash is tender.
- Transfer to blender, puree (might need to do so in parts).
- Season to taste.
Ingredients:
- 1 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can white beans, rinsed
- 1/2 cup rice
- 1 bunch kale, stemmed and chopped
- 8 cups water
- salt
- pepper
Directions:
- In a large pot, heat oil over medium heat, add onion and brown.
- Add garlic, carrots, and celery and saute for a few minutes.
- Add rice and water and bring to a boil, then reduce heat and simmer until carrots are almost tender.
- Add kale and simmer a few minutes, until wilted.
- Season to taste.
