(Recipes given by friends and family)
Tomato, Basil and Fresh Mozzarella Salad
INGREDIENTS
-basil, remove stems
-tomato
-fresh mozzarella
-Italian dressing or balsamic vinegar
-sea salt
-black pepper
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DIRECTIONS
1. Arrange ripe juicy tomatoes, fresh basil and mozzarella in a bowl.
2. Pour your dressing or vinegar over the mixture.
3. Season with sea salt and black pepper.
Roasted Beet Salad
INGREDIENTS
-1 bunch beets, washed and greens cut off
Beet greens, washed and rinsed,
-1 medium orange, peeled, segmented, and chopped
-1 Tbsp olive oil
-Dried thyme
-¼ tsp salt
-Black Pepper
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DIRECTIONS
1. Preheat oven to 425áµ’ F.
2. Wrap whole beets in foil pouches, making sure they are tightly shut.
3. Roast beets for 1 hour or until fork easily pierces through the beet.
4. Place beets in a bowl, cover, and allow the steam to loosen the skin. Using a spoon, remove the skin from the beets when safe enough to handle. Chop into bite-sized pieces.
5. Tear the greens and steam just until wilted.
6. Toss all ingredients together and serve or chill to serve cold.
CABBAGE ON THE GRILL
INGREDIENTS
-1 large head cabbage, remove outer leaves with cracks, bruises or blemishes
-1 ½ teaspoon garlic powder to taste
-Salt and pepper to taste
DIRECTIONS
1. Preheat grill or skillet to medium heat
2. Cut the cabbage into 8 wedges, and remove the core.
3. Place all the wedges on a piece of aluminum foil large enough to wrap the cabbage.
4. Season to taste with the garlic powder, salt and pepper.
5.Seal cabbage in the foil.
6. Grill for 30 to 40 minutes on the preheated grill until tender.
7.Serve with butter.
Kickin’ Collard Greens
INGREDIENTS
-1 Tablespoon olive oil
-1 teaspoon pepper
-3 slices bacon
-3 cups chicken stock
-1 large onion, chopped
-1 pinch red pepper flakes
-2 cloves garlic, minced
-1 pound fresh collard greens, wash in cold water to remove the grit, remove the stems/stalks and roll the leaves to chop, cut into 2-inch pieces,
-1 teaspoon salt
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DIRECTIONS
1. Heat oil in a large pot over medium-high heat.
2. Add bacon, and cook until crisp.
3. Remove bacon from pan, crumble and return to the pan.
4. Add onion, and cook until tender, about 5 minutes.
5. Add garlic, and cook until just fragrant.
6. Add collard greens, and fry until they start to wilt.
7. Pour in chicken broth, and season with salt, pepper and red pepper flakes.
8.Reduce heat to low, cover and simmer for 45 minutes, or until greens are tender.
Cucumber Dip
INGREDIENTS
-2 Tablespoons mayonnaise
-2- 8 ounce packages cream cheese, softened
-1 teaspoon garlic salt
-1 cucumber, peeled and diced
-1 small onion, diced
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DIRECTIONS
1. In a bowl, thoroughly blend the cream cheese, cucumber, onion, mayonnaise, and garlic salt.
2. Cover, and chill in the refrigerator until serving.
ZESTY FRIED EGGPLANT
INGREDIENTS
-1 medium eggplant, cut off stem and flower ends
-¼ teaspoon garlic powder
-2 teaspoons salt, divided use
-2 eggs
-1 cup flour -2/3 cup milk
-1 teaspoon baking powder
-1 tablespoon vegetable oil
-Dash ground cayenne pepper
-2 teaspoons Italian seasoning
-1 teaspoon each onion & garlic powder
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DIRECTIONS
1. Peel eggplant, cut in strips about ½-inch wide and 3 inches in length.
2. Place eggplant strips in large bowl, cover with water and sprinkle with 1 teaspoon salt.
3. Let soak 1 hour; drain and pat dry with paper towels.
4. Combine flour, salt, baking powder, Italian seasonings, onion powder, cayenne pepper, and garlic powder in mixing bowl.
5.Add beaten eggs, milk, and 1 tablespoon vegetable oil. Beat until smooth.
6.Heat oil over medium heat until hot.
7. Dip dry eggplant strips in batter, let excess batter drip off; fry eggplant strips in batches in hot oil until fried eggplant is golden brown. Beat until smooth.
8. Heat oil over medium heat until hot. If deep-frying, heat to about 365 degrees.
9. Dip dry eggplant strips in batter, let excess batter drip off, fry eggplant strips on batches in hot oil until fried eggplant is golden brown.
Kale Wraps
INGREDIENTS
-5 Kale leaves, rinsed and pat dry
-¼ cup Peanut butter
-1-2 Tbsp Honey
-2 tsp Cinnamon
-5 oz Deli meat (or other meat)
-4 oz Neufchatel cheese, softened
-¼ cup Parmesan cheese
-2 tsp Cumin
-1 tsp Black Pepper​
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DIRECTIONS
1. Cut the spine from the kale leaf.
2. Lay a leaf flat on the counter.
3. Mix the peanut butter, honey and cinnamon.
4. Separately mix the cheeses, cumin and black pepper.
5. Spread with leaf with a thin layer of either mixtures (If using the savory mixture, place deli meat on top of the spread)
6. Roll up the leaf into a log-like form, keeping the mixture on the inside.
7. Cut the roll into 2-3” pieces and enjoy!
LETTUCE LEAF TACOS
INGREDIENTS
-1 green bell pepper, chopped
-3 tablespoons taco seasoning
-1 yellow onion, chopped
-3 large tomatoes, chopped
-2 tablespoons olive oil
-½ teaspoon salt
-2 tablespoons chicken stock
-1- 8 ounce package shredded cheddar cheese
-1 pound ground beef or turkey
-12 large lettuce leaves, wash thoroughly and remove damaged outer leaves
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DIRECTIONS
1. Cook and stir green bell pepper and yellow onion in a skillet over medium heat with olive oil and chicken both until onion is translucent, about 5 minutes
2. Cut up ground beef into small pieces; place into a separate skillet over medium heat.
3. Cook and stir ground beef with taco seasoning until beef if browned and crumbly, 5 to 8 minutes.
4. Drain excess grease.
5. Sprinkle tomatoes with salt in a bowl.
6. Place cheddar cheese into a separate bowl.
7. Fill each lettuce leaf with about 2 tablespoons beef filling; top with 1 to 2 teaspoons green pepper mixture, tomato, about 1 ½ tablespoons cheddar cheese.
FRIED OKRA
INGREDIENTS
-10 or so pods okra, wash and dry, discard any large pods, chopped in 1/2 inch pieces
-1/4 teaspoon salt
-¼ teaspoon black pepper
-1 egg, beaten
-½ cup vegetable oil
-1 cup cornmeal
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DIRECTIONS
1. In a small bowl, soak okra in egg for 5 to 10 minutes.
2. In a medium bowl, combine cornmeal, salt and pepper.
3. Heat oil in large skillet over medium-high heat.
4. Dredge okra in the cornmeal mixture, coating evenly.
5. Carefully place okra in hot oil; stir continuously.
6. Reduce heat to medium when okra fist starts to brown, and cook until golden.
7. Drain on paper towels.
BAKED SUMMER SQUASH
INGREDIENTS
-2 pounds summer squash (zucchini, yellow crookneck), washed
-¼ cup olive oil
-½ cup grated Parmesan cheese
-1/3 cup bread crumbs
-½ teaspoon salt
-¼ teaspoon ground pepper
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DIRECTIONS
1. Preheat the oven to 350 degrees.
2. Remove the stem ends and slice the squash cross-wise in ¼ inch thick rounds.
3. Toss with the olive oil.
4. In a small bowl, combine the bread crumbs, Parmesan cheese, salt, and pepper.
5. Arrange the squash rounds in a 9 X 12-inch rectangular baking dish, or 10-inch pie plate. 6. Sprinkle the bread crumb mixture over.
7. Cover the baking dish with foil and bake in the oven for 30 minutes.
8. Remove foil and bake another five minutes until the top is bubbling and crispy.
Swiss Chard Frittata
INGREDIENTS
-1 bunch Swiss chard, -½ cup low fat milk
-1 onion
-¼ teaspoon pepper
-2 oz. sharp white cheddar cheese (about ¼ cup)
-2 Tablespoons Parmesan cheese
-1 teaspoon olive oil
-6 eggs
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DIRECTIONS
1. Wash Swiss chard, well, and pat dry.
2. Strip chard leaves from the stalk and chop roughly.
3. Halve onion through the root, then peel each half and slice thinly.
4. Grate Cheddar cheese and Parmesan cheese (if not already grated).
5. Heat a large nonstick skillet on medium and add the olive oil.
6. Sauté onions until softened, and starting to brown, about 5-8 minutes.
7. Then add the Swiss chard, and sauté until wilted.
8. Meanwhile, whisk eggs in a medium bowl, then whisk in the milk and pepper.
9. Stir in the shredded Cheddar cheese.
10. Spread Swiss chard and onion mixture into the bottom of an 8x8 pan.
11. Pour in the egg mixture, and sprinkle Parmesan cheese over the top
12. Bake at 350 for 20-25 minutes until custard has set and top is lightly browned.
STUFFED PEPPERS
INGREDIENTS
-1 pound ground meat
-1 tablespoon Worcestershire sauce
-½ cup uncooked long grain rice
-¼ teaspoon garlic powder
-1 cup water --¼ teaspoon onion powder
-6 green bell peppers
-salt and pepper to taste
-2 (8 ounce) cans tomato sauce
-1 teaspoon Italian seasoning
DIRECTIONS
1. Preheat oven to 350 degrees
2. Place the rice and water in a saucepan, bring to a boil.
3. Reduce heat, cover and cook 20 minutes.
4. In a skillet over medium heat, cook the beef until evenly browned.
5. Cut peppers in half from top to bottom.
6. Remove and discard the tops, seeds, and membranes of the bell peppers.
7. Arrange peppers in a baking dish with the hollowed out sides facing upward.
8. Slice the bottoms of the peppers if necessary so they will stand upright.
9. In a bowl, mix the browned beef, cooked rice, one can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt and pepper.
10. Spoon equal amounts of the mixture into each hollowed pepper.
11. Mix the remaining tomato sauce with the Italian seasoning and spoon over the tops of the peppers.
12. Bake in preheated oven for 1 hour.
13. Peppers should start to soften.
14. Continue to bake for another 20 to 30 minutes or until the meat is cooked through and the peppers have softened.
GRILLED STUFFED JALAPENOS
INGREDIENTS
-16 jalapeno peppers
-½ cup shredded sharp Cheddar cheese
-½ cup shredded Monterey Jack cheese
-1 cup canned black beans, drained and rinsed
-2 teaspoons chopped green onions
-½ teaspoon minced fresh garlic
-½ teaspoon ground cumin
-½ teaspoon chili powder
DIRECTIONS
1. In a mixing bowl, combine all of the ingredients except the peppers.
2. Make a lengthwise slit down each pepper, leaving the stem intact; carefully remove the ribs and seeds.
3. Fill each pepper with 1 teaspoon cheese and bean mixture.
4. Heat your grill on one side to medium-high heat and leave the other side unheated.
5. You will be cooking the peppers with the indirect heat.
6. Place the peppers on a sheet of aluminum foil and place on cool side of the grill.
7. Cover grill and cook for 8 to 12 minutes on until the peppers have softened and the cheese has melted. You can also broil the peppers in an oven.
CHILI RELLENOS
INGREDIENTS
-12 Anaheim chili peppers, charred and peeled
-1 teaspoon baking powder
-1 pound Cheddar cheese, cut into strips -1 teaspoon baking soda
-1 cup milk -1 teaspoon salt
-1 cup all-purpose flour
-1 teaspoon canola oil
-1 egg, beaten -½ cup all-purpose flour for coating
-Oil for frying
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DIRECTIONS
1. Remove seeds and membranes for peppers. 2. Stuff each pepper with a strip of cheese.
3. In a small bowl combine milk, the one cup flour, egg, baking powder, baking soda, salt and canola oil; mix well to make the batter.
4. Pour enough oil in heavy frying pan to reach one inch in depth and heat over medium-high heat.
5. Roll each pepper in the remaining flour and dip in the batter.
6. Fry until lightly browned on both sides.
Veggie Swirls With Spinach
INGREDIENTS
-6-10 whole grain tortillas
-1 block Neufchatel cheese
-1/4 teaspoon Mrs. Dash or black pepper
-30-40 slices turkey pepperoni
-3-4 cups fresh spinach, wash thoroughly cool water
-1 bell pepper (any color)
DIRECTIONS
1. Divide the cheese in 6 pieces.
2. Spread the cheese on the top of each tortilla.
3. Sprinkle with the seasoning of choice.
4. Cut the pepper into thin slices.
5. Place spinach, pepper and turkey pepperoni on top of the cheese, creating a thin layer.
6. Tightly roll the tortilla so the cheese, vegetables and turkey pepperoni are inside.
7. Cut the tortillas into slices about 1 inch thick.
Mashed Turnips
INGREDIENTS
-1 large turnip, peeled and cubed (1/2 pound)
-3 medium white potatoes (1.5 pounds)
-¼ cup milk
-3 tablespoons unsalted butter
-1 teaspoon white sugar
-¾ teaspoon salt
-¼ teaspoon black pepper
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DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C).
2. Place turnip and potatoes in a large pot with enough water to cover, and bring to a boil.
3. Cook 25 to 30 minutes, until tender.
4. Remove from heat, and drain.
5. Mix milk, 2 tablespoons butter and sugar with the turnip and potatoes.
6. Season with salt and pepper.
7. Mash until slightly lumpy.
8. Transfer turnip mixture to a small baking dish.
9. Dot with remaining butter.
10. Cover loosely, and bake 15 minutes in the preheated oven.
11. Remove cover, and continue baking about 8 minutes, until lightly browned.
Veggie Quiche
INGREDIENTS
-4 whole eggs
-2 cups 2% milk
-1 9 inch frozen pie crust, thawed
-2 cups blanched and chopped fresh vegetables or frozen vegetables, thawed and drained.
-4 oz. cheese, white or yellow
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DIRECTIONS
1. Preheat oven to 325°.
2. Combine eggs and milk, whisk until well blended.
3. Pour egg mixture into pie crust, but don’t fill to the top.
4. Add the cool veggies to the crust.
5. Top with the cheese and bake until eggs are set – approximately 45 minutes, until golden brown. (If it starts to brown too quickly, cover with foil)
6. Chill before cutting.
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OVERNIGHT OATS WITH FIGS AND HONEY
INGREDIENTS
-1/4 cup quick oats
-1/2 cup unsweetened almond milk, or skim, soy
-1/2 tbsp chia seeds
-1 fresh fig, sliced
-1 tbsp chopped pecans, or any nut
-1/2 tbsp raw honey
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DIRECTIONS
1. Place the oats, milk and chia seeds in a jar or a container with a lid; stir, cover and let it sit 1 to 2 hours, or refrigerate overnight.
2. Place in a bowl, top with figs, honey and chopped nuts.
Prosciutto, Mozzarella and Fig Salad with Arugula
INGREDIENTS
-1 tbsp of extra virgin olive oil
-1 tbsp of balsamic vinegar
-½ tbsp fresh squeezed lemon juice
-â…› tsp kosher salt
-Fresh black pepper, to taste
-5 cups of baby arugula
-4 ripe figs, quartered
-4 oz fresh mozzarella, sliced and torn into pieces
-2 oz thin sliced prosciutto, torn into pieces
-8 to 10 small basil leaves
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DIRECTIONS
1. Combine the oil, balsamic, lemon juice, salt and pepper and whisk.
2. Place the arugula on a large platter, top with proscuitto, cheese, basil and figs and drizzle with dressing.
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Braised Broccoli with Garlic and Olive Oil
INGREDIENTS
-1 (1 1/2- pound) head broccoli
-2 tablespoons extra- virgin olive oil
-3 cloves garlic, minced
-1/2 cup water
-1 tablespoon fresh lemon juice
-salt and freshly ground black pepper
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DIRECTIONS
1. Cut the broccoli florets away from the large central stem, 2 inches in diameter
2. Heat the olive oil in a skillet with a tight- fitting lid over medium heat
3. Stir in the garlic and keep stirring until the garlic sizzles and smells fragrant, about 3 minutes
4. Stir in the sliced broccoli stems and cook for 2 minutes more, garlic should begin to turn brown
5. Add the broccoli florets and water and cover the pan
6. Cook covered for about 15 minutes, uncover the pan, turn the heat up to high, and cook just long enough to evaporate any liquid left in the bottom of the pan
7. Sprinkle with lemon juice, salt, and pepper and serve immediately or let cool and serve as an antipasto
Pomegranate Dark Chocolate Bites
INGREDIENTS
-5 tablespoons cacao powder
-1 teaspoon coconut oil
-1 tablespoon maple syrup
-pomegranate
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DIRECTIONS
1. Heat coconut oil in the microwave for 30 seconds
2. Mix in cacao powder and maple syrup
3. Mix all together and create dollops onto a piece of parchment paper
4. Then top with pomegranate and refrigerate for an hour