Artichoke Heart & Hearts of Palm Salad

 

Artichoke heart & Hearts of Palm Salad

Ingredients: 1 can drained &  quartered artichoke hearts, 1 can drained hearts of palm sliced, dozen sliced small cherry tomatoes, 1 avocado cut in cubes, 1 small sliced purple onion, 1 sliced celery stalk, 1 peeled and sliced cucumber and a handful of fresh parsley.

Dressing: 2 ounces light olive oil, 2 ounces rice vinegar, 1/2 tsp each salt and pepper, 4 cloves crushed garlic.

Mix everything and enjoy!

VEGETARIAN ENCHILADAS (Gluten Free)

 VEGETARIAN ENCHILADAS

INGREDIENTS: 1/4 cup olive oil, 8 cloves garlic, 1 leek, 1 cup mushrooms, 1 zucchini, 1 cup fresh corn on the cob, 1 can black beans (rinsed), 1 tsp salt & pepper, 2 tbs chili powder & cumin, 1 cup fresh cilantro.

Bottle of enchilada sauce.

Tortilla shells (I bought Quinoa wraps from Trader Joe's)

Mexican shredded cheese.

Garnish: Fresh cilantro, tomatoes, avocados, scallions and sour cream. 

Heat oven to 350. Sauté the garlic, leek, shrooms and zucchini in the oil about 5 minutes. Add the rest of the ingredients and heat thoroughly. Put sauce in the bottom of a glass pan. Add the mixture to a shell and wrap like a burrito. Top with cheese and rest of enchilada sauce. Cover and bake half hour.

Add your garnish and enjoy!

Chive Sauce for Baked Potatoes

 Chive Sauce for Baked Potatoes

Ingredients: 1/2 cup chive cream cheese (regular or herb also work), 1/2 cup sour cream, 1/4 cup half and half, 1 cup fresh chives, 5 cloves of garlic, 3 tbs butter, 1/2 tsp salt and pepper 

Garnish: fresh chives

I put everything in a food processor and mixed until smooth. It's a great mix!

Dill Sauce for Salmon

Dill Sauce for Salmon

 Ingredients: 4 cloves of garlic, 1 cup fresh dill, 1/2 tsp salt, 1 tsp pepper, 1/2 tsp mustard (I used Colemans), 3 tbs whipped chive cream cheese, 3 tbs sour cream, 3 tbs mayo, 1/4 cup half and half, 1 tsp brown sugar

Garnish: Fresh dill & cayenne (you could also use paprika)

Put everything in a food processor and mix until smooth. Refrigerate for a few hours and then take out an hour before eating so it goes to room temperature.  It can be used as a dip, on other types of fish, on vegetables or pretty much with anything!

Green Bean Salad

 Green Bean Salad

Ingredients: One pound green beans, 6 chopped scallions, 1/2 cup fresh parsley.

Dressing: 3 ounces olive oil, 1 ounce fresh lemon juice, 1 ounce apple cider vinegar, 1 tsp brown mustard, 1 tsp salt & pepper

Steam the green beans for 4-5 minutes then rinse in cold water. Once cooled, add parsley & scallions. I like to make my dressing ahead of time so it sits for a little bit. Mix everything and enjoy!

Sweet & Sour Red Cabbage

 Sweet & Sour Red Cabbage

Ingredients: Small red cabbage sliced thin, 2 peeled and chopped apples, 1 large white onion chopped, 4 tbs butter, 1/3 cup white vinegar,  1/3 cup water, 1/3 cup apple cider,  2 tbs brown sugar, 1 tbs salt, cloves and allspice

Sauté the onions & apples in the butter, add the cabbage and continue cooking for 10 minutes. Add everything else and cook until soft. 

Yellow Split Pea Soup

 Yellow Split Pea Soup

Ingredients: Bag of yellow split peas. Soak for at least an hour. 

1/4 cup olive oil, 1 carrot, 2 celery stalks, 1 large onion, 10 cloves of garlic, 1 cup fresh parsley,  1/4 cup fresh oregano, 10 cups vegetable stock, 2 tbs ground fresh ginger, 1 tbs salt and pepper, 1 tbs stone ground mustard

I put all the veggies in the food processor and then sautéed them in the oil for 5 minutes. I added everything else (except for the herbs) and cooked for an hour. I put the herbs in the food processor and then added them to the soup. You'll need to cook this until the peas are soft. If you didn't soak them, it could take several hours. If you soaked them long enough, it should be done in an hour. 

garnish with sour cream!