Hummus Flatbread

Hummus Flatbread
So Easy To Create Something So Tasty!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 4 minutes

Ingredients
2 Wood Fired Naan Bread
2 cups Hummus, store bought or homemade
8 oz. spring mix greens
1/2 cup roasted red peppers, small dice
1 shallot, sliced thin
2 cups grape tomatoes, sliced
1 cup feta cheese
olive oil, drizzle
1 tsp dried oregano
salt
pepper

Cooking Tools

Outdoor grill

Directions
Preheat grill on high.  Grill Naan bread about 2 minutes on each side. ( Naan bread can be found in the bakery section of some grocery stores). Remove bread and cool slightly before spreading hummus evenly on each Naan bread.  Layer with spring mix greens, tomatoes, shallots, red peppers and Feta cheese.  Sprinkle dried oregano on top, drizzle with olive oil.  Salt and pepper to taste.
Serves 4

Heirloom Tomatoes

Heirloom Tomatoes
Simplicity At It's Most Beautiful!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: No cooking required

Ingredients

4-5 assorted Heirloom Tomatoes, quartered

8 basil leaves

extra virgin olive oil, drizzle

fresh ground salt

fresh ground pepper

Cooking Tools

Serving platter

Directions
Place cleaned and quartered tomatoes on a serving platter.  Tuck basil leaves in between slices of tomatoes.  Drizzle with olive oil and sprinkle with salt & pepper.
Serves 4 

 

Eggplant Parmesan With A Basil Gremolata

Eggplant Parmesan With A Basil Gremolata!
We Are Celebrating Our 600th Recipe With This Rustic, Classic Italian Dish!
Difficulty: Moderate
Prep Time: 1 hour 30 minutes
Cooking Time: 45 minutes

Serve With A Crusty Ciabatta Bread!

Ingredients

1 large eggplant, 1/2" slices

3-4 cups Panko breadcrumbs

32 oz. Marinara sauce

1/2 cup grated Parmesan cheese

8 oz. fresh Mozzarella cheese, sliced thin

vegetable oil for frying

minced parsley for garnish

3 eggs

salt

pepper

olive oil

Basil Gremolata

Ingredients

12 basil leaves

1 clove garlic, minced

1/4 tsp lemon zest

1 small shallot, minced

salt

Directions

Place ingredients in a food processor and mince. 

Cooking Tools

Large frying pan

Cooking rack with sheet pan

Colander

Food Processor

Oven proof baking dish

Wooden skewers

Directions
Place eggplant standing up along the sidewalls of a colander.  Sprinkle eggplant with salt, this will bring out the moisture of the eggplant.  Leave in colander for about 45 minutes.  Wipe off moisture and salt from eggplant.  Create a dredging station, one for the whisked eggs and one for the Panko breadcrumbs, you can add some pepper to the breadcrumbs. Coat eggplant slices with the eggs and then through the Panko breadcrumbs and place in a skillet with preheated oil (350 Degrees F.) Fry 2-3 minutes on each side, careful not to burn the breadcrumbs.  Drain on a cooking rack to drain excess oil.  Preheat oven to 350 Degrees F. Assemble the Eggplant Parmesan, Use individual baking dishes. Layering sauce, fried eggplant, sprinkle of Parmesan cheese, Mozzarella cheese, then repeat to make 2 or 3 layers.  Top with Marinara sauce.  Use a skewer to hold the layers in place while it bakes for 30 minutes in the oven.  Remove from oven and remove skewers, garnish with Basil Gremolata, Parmesan cheese and minced parsley.  Drizzle with some olive oil.
Serves 4

Heirloom Tomato & Stone Crab Salad

Heirloom Tomato & Stone Crab Salad

With A Basil Pesto Drizzle!

Difficulty: Easy

Prep Time: 25 minutes

Cooking Time: No cooking required

Ingredients
2 lbs. assorted Heirloom tomatoes, sliced
1 dozen Stone Crab Claws, cooked, meat removed
12 basil leaves
1 clove garlic, minced
1/4 cup pignoli nuts
1/2 cup extra virgin olive oil
1 tbsp Parmesan cheese
zest of 1 lemon
pinch of salt
pepper

Cooking Tools

Food Processor

Directions
In a food processor, add; basil leaves, inced garlic, pignoli nuts, olive oil. Parmesan cheese, est and salt. Blend ingredients for 30 seconds.  Slice tomatoes and compose a serving dish or platter. Place Stone Crab Claw meat on the salad and drizzle the salad with the Basil Pesto and fresh black pepper.
Serves 4

Spaghetti Aglio E Olio

Spaghetti Aglio E Olio 
A Quick And Elegant Dinner From Naples Italy!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 15 minutes

Ingredients
1 lb. spaghetti, dried or fresh
4 cloves garlic, minced
1/2 cup extra virgin olive oil
2 tbsp parsley, minced + garnish
fresh grated Parmesan
red pepper flakes
salt
pepper

Cooking Tools

Stock pot

large skillet

Colander

Cheese grater 

Direction
Add water to stock pot and let it come to a boil, add salt and pasta.  Cook pasta according to directions, drain. In a skillet, add olive oil and garlic and simmer on low heat for a few minutes.  Add in minced parsley and cooked pasta and toss until well coated.  Salt and pepper to taste.  Place in serving bowls and grate fresh Parmesan cheese and red pepper flakes on top.  Garnish with some more minced parsley.
Serves 4-6

Ricotta Zucchini Meatballs

Ricotta Zucchini Meatballs
Minus the Meat, But Not The Flavor!  The Perfect Alternative For Ovo-Lacto Vegetarians!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 30-35 minutes

Ingredients

3 medium zucchini, grated

1 yellow onion, grated

3 garlic cloves, finely minced

3/4 cup ricotta cheese

1/2 cup freshly grated Parmesan + garnish

1 cup panko breadcrumbs

1/2 tsp salt

1/4 tsp pepper

1/2 tbsp Italian dried herbs

1/4 cup fresh basil

pinch of nutmeg

1 egg 

olive oil

3-4 cups pasta sauce

1 box angel hair pasta, cooked

minced parsley for garnish

Cooking Tools

Large mixing bowl

Box grater

Cheese cloth

Oven safe large skillet 

Directions
Preheat oven 400 Degrees F.  Grate the zucchini and onions on the large holes of a box grater.  Place grated zucchini in cheese cloth and squeeze as much liquid from the zucchini as you can.  Place zucchini in mixing bowl and add; minced garlic, ricotta cheese. Parmesan, breadcrumbs, dried herbs, nutmeg, egg, salt and pepper.  Shape mixture into golf ball size balls.  Drizzle oil  just enough to coat bottom of the skillet and pan fry the balls for 5-8 minutes and turn to brown all sides. Pour pasta sauce over the zucchini balls and add in basil leaves and bake in the oven for 20 minutes.  Serve with with angel hair pasta tossed in some of the sauce.

Serves 4 

Mini Greek Pitas

Mini Greek Pitas
How Simple Is This To Make For Your Next Get Together!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 15 minutes

Ingredients
12 mini pitas
1 container Hummus (homemade or pre-made)
1 tomato, diced
1 cup lettuce, shredded
3/4 cup Feta cheese crumbles
1 tsp dried Greek oregano
1 tbsp minced parsley
olive oil for drizzle
pepper

Cooking Tools
Parchment lined sheet pan

 

Directions
Preheat oven to 350 Degrees F.  Place mini pitas on sheet pan and spread 1 tbsp of hummus on pita. Place some diced tomatoes on each pita and sprinkle with oregano, pepper, parsley & Feta cheese crumbles.  Place in oven and bake for 12-15 minutes.  Remove from oven and top with shredded lettuce and drizzle with olive oil.
Yields 12

Curry Dal Soup

Curry Dal Soup
This Can Easily Made Into A Vegetarian Soup By Using Vegetable Stock!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 55-60 minutes

 Ingredients
5 cups chicken stock
1 cup coconut milk
2 cups butternut squash, peeled & cubed
2 large red potatoes, peeled & cubed
2 large carrots, peeled & cubed
1 cup onion, diced
1 clove garlic, minced
1 cup dried Dal
1 tbsp ghee (clarified butter)
watercress for garnish
2 tsp curry powder
1 tsp sugar
salt
pepper


Cooking Tools
Medium stock pot with lid

Directions
In a stock pot on medium heat, melt ghee and saute diced onions and garlic for a few minutes.  Add in; chicken stock, coconut milk, squash, potatoes, carrots, Dal, curry powder,
sugar.  Bring to a boil and reduce to simmer.  Place lid on and cook for 45-50 minutes, stir occasionally.  The soup will thicken as the Dal cooks through.  Salt and pepper at the end of the cooking.  Serve hot and garnish with watercress leaves.
Serves 4

Vegetarian Quinoa Bowl

Vegetarian Quinoa Bowl
Healthy Can Be Delicious!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 45 minutes

Ingredients
1 cup tri-color quinoa
1 1/2 cups water or vegetable broth
1 tbsp soy sauce
1 garlic clove, minced
1 tsp sesame oil
1/2 tsp ginger, grated
2 cups assorted mushrooms, sliced
3-4 cups kale, chopped
1 1/2 cups tofu, cubed
1 cup living legumes, rinsed & drained
vegetable oil
Sriracha sauce
1/2 cup cashews, chopped
salt
pepper

Cooking Tools
Non stick skillet
Small pot with lid

Directions
Before cubing the tofu, slice portion of tofu you will be using for this dish.  Place slices of tofu on layer of paper towels and apply pressure to extract the water out of the tofu. You will go through several sheets of paper towels. In a small pot, add; tri-color quinoa, water or vegetable broth, soy sauce, minced garlic, ginger, sesame oil and bring to a boil, then reduce to low.  Place lid on pot and cook until all water is absorbed.  Turn off heat and let the quinoa steam for about 20 minutes.  While quinoa is cooking, in a skillet on medium high heat, add a small amount of oil and cook mushrooms, kale separately until tender, season to taste with salt and pepper as you go.  On high heat, add small amount of oil and fry tofu for several minutes, until seared on all sides and season with salt.  Set aside all ingredients until ready to assemble. Place cooked quinoa in a serving bowl, add in cooked kale, mushrooms, tofu, living legumes and top with Sriracha (optional).
Serves 2

Fried Zucchini

Fried Zucchini
Perfect As A Side Dish Or Appetizers!
Difficulty: Easy
Prep Time: 45 minutes
Cooking Time: 25-30 minutes

Ingredients
2 medium zucchini, sliced 1/4 inch thick
4 eggs, whisked
2 cups flour
2 cups Panko breadcrumbs
Vegetable oil for frying
salt

Cooking Tools
Deep frying pan
2 paper towel lined sheet pan
3 small mixing bowls  

Directions
Heat enough oil in deep frying pan to 350 degrees F.  Place whisked eggs, flour and Panko breadcrumbs into 3 different mixing bowl.  Dip each slice of zucchini, first into the flour to coat on all sides, then into the eggs, then coat with Panko bread crumbs on all sides, place on sheet pan and refrigerate for about 15 minutes.  Fry zucchini in batches, about 2 minutes on each side, or until golden on each side.  Drain fried zucchini on paper towel lined sheet pan.  Sprinkle with salt right after frying.
Serves 4

Jhal Muri

Jhal Muri
A Vegetarian Street Food Of India!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: No cooking required

Most Of The Ingredients Can Be Found In An India Grocer!

 Ingredients
1 1/2 cups puffed rice
1 cup fried chickpea noodles & fried lentils (Dal mix)
1/2 cup unsalted peanuts
1 cup tomatoes, small dice
3/4 cup cucumbers, small dice
1 tbsp cilantro leaves, minced
1/4 cup green onion, sliced
1 shallot, minced
1/2 cup coconut shavings, dried or fresh
juice of half of a lime
1 tsp tamarind concentrate
1/4 tsp grated ginger
1 tbsp coconut water
1 tbsp honey
1/4 tsp garam marsala seasoning
2 tsp sweet and tangy mustard seeds
1 heaping tbsp mango chutney

Cooking Tools
Medium mixing bowl
2 paper cones (optional)

Directions
In a mixing bowl, add; lime juice, tamarind concentrate, ginger, coconut water, honey, garam marsala, mustard seeds, mango chutney and mix well.  Mix in the tomatoes, cucumber, cilantro, coconut shavings, green onion and shallots.  Fold in peanuts, puffed rice, fried chickpea noodles and lentils until well coated.  Place in cones and serve immediately, don't let it sit or the puffed rice will get soggy!
Serves 2

Crunchy, Sweet, Sour, Spicy And Healthy!

Grilled Avocados With A Black Bean Salad

Grilled Avocados With A Black Bean Salad
By Grilling The Avocados Add A Smokey Flavor!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 2 minutes

 

Ingredients
3 ripe & firm avocados, halved, pit removed
2 cups grape tomatoes, halved
1 cup canned black beans, rinsed and drained
1 lime, halved
1/2 cup frozen corn, thawed
1/2 cup red onion, small dice
1/2 cup red pepper, small dice
1 tbsp cilantro, minced
2 tbsp parsley, minced
1/2 cup micro greens
1/2 tsp garlic, pressed
2 tbsp olive oil
salt
pepper

Cooking Tools
Outdoor grill
Medium mixing bowl

Directions
In a medium mixing bowl, add; grape tomatoes, black beans, juice of 1/2 a lime, corn, red onion, red pepper, cilantro, parsley, garlic, olive oil and toss.  Salt and pepper to taste. Place juice of half a lime on the cut side of each avocado, keep the outer skin intact.  Place avocado, cut side down on a preheated outdoor grill.  Cook avocados for a minute or two to get some grill marks, remove and stuff each one with the black bean salad and top with some micro greens.
Serves 6
 

Vegetable Chow Mein

Vegetable Chow Mein
A Light & Healthy Vegetarian Recipe
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 10 minutes

 

Ingredients
1 package dry Chow Mein noodles
1 cup Shitake mushrooms, sliced
1 cup carrots, julienne
2 cups broccolini tops
1/2 cup red onions, sliced
3/4 cup shredded red cabbage
2 cups baby Bok Choy, chopped
3/4 cup baby corn, sliced
3/4 cup water chestnuts, sliced
1 cup snow peas
1 clove of garlic, sliced
1/4 cup green onions, sliced + garnish
2-3 tbsp soybean oil or canola oil
2 tsp sesame oil
3 tbsp soy sauce
pinch of white pepper


Cooking Tools
Wok with lid
Large stock pot

Directions 
In a large stock with boiling water, add Chow Mein noodles and cook according to directions, drain.  In a wok add soybean oil to coat bottom of wok on high heat.  Add broccolini, garlic and carrots and stir fry, add a bit of water, just to get the vegetables slightly tender.  To the wok, add the rest of the vegetables and continue to cook until vegetables are slightly tender but still has some crispness to the vegetables.  To the wok, add; sesame oil, soy sauce and the cooked and drained Chow Mein noodles.  Toss all the ingredients together and quickly toss to coat all the ingredients, garnish with green onions and serve hot!