









Serves 8
1 T olive oil
2 ea corn tortillas
½ c ea celery & onion, diced small
1 ½ t fresh garlic, minced
2 ½ c marinara sauce
1 ¼ c canned diced tomatoes, with juice
1 qt vegetable broth
3 T fresh cilantro, chopped
Procedure
1. Heat oil in saucepan, medium heat. Fry tortillas until crispy, remove. drain well, set aside.
2. Add celery & onions to pan, sweat 6-8 mins
3. Add garlic, sweat 1 minute
4. Add marinara sauce, diced tomatoes & broth. Bring to boil, reduce heat to medium, simmer 30-45 minutes
5. Crush up fried tortilla, add to soup. Simmer 10 minutes
6. Use immersion or traditional blender, puree until very smooth
7. Garnish with cilantro
Serves 8
1 head cauliflower, bottom & leaves removed, head intact
2 T olive oil
¼ t ea s&p
3 T butter
1 T fresh garlic, minced
3 T ap flour
1 ¾ c chicken broth
1 T fresh lemon juice
2 T capers, with a little juice
Procedure
1. Place cauliflower in cast iron skillet, drizzle oil, s&p
2. Cover with foil, cook 40-60 minutes, 400° oven
3. Sauté garlic in melted butter, in saucepan
4. Combine oil & flour to make paste, add to pan, cook until golden brown
5. Add chicken broth slowly, add lemon juice & capers, bring to boil, simmer 15-20 min
6. Remove cauliflower from pan, top with sauce
Notes:
– to make gluten free use 1 T arrowroot instead of flour
– sub vegetable broth for vegetarian
Serves 8
2 ½ c water
2 ½ c milk
1 c white grits
2 c pimento cheese
s&p
Procedure
1. Bring water/milk to boil, add grits, reduce heat, simmer 20 mins
2. Stir in pimento cheese, s&p to taste
3. Serve immediately
4. Can chill & reheat in casserole, 350° for 30-45 mins
Choose 1 from each grouping:
1. Grain: rice, noodle, quinoa, farro, barley
2. Protein: chicken, shrimp, pork, beans, egg, tofu
3. Veggie: broccoli, squash, brussel sprouts, mushroom, eggplant
4. Greens: kale, spinach, bok choy, swiss chard
5. Broth: chicken, veggie, pork, fish
6. Spice: hot sauce, herbs
7.Crunch: carrots, cucumbers, cabbage, kimchi, scallions, peppers
Per serving, layer in order in wide mouth bowl:
⅓ c cooked grain
⅓ c cooked and chopped protein
⅓ c roasted or steamed veggie
¼ c julienned greens
½ c+ hot broth
spice to taste
top with shredded or chopped crunch
Great way to use leftovers, any combo works!
Serves 6
1c coconut milk, full fat
4 sprigs fresh mint
½c beet juice**
2c chocolate chips, bittersweet
2t cornstarch
3t water
1/4c sugar
1/4t salt
1t vanilla extract
1. Heat coconut milk, on med, to simmering
2. Remove from heat, add mint, cover & seep 30 mins
3. Combine cornstarch & water in bowl, stir to mix
4. Strain coconut milk, discard mint leaves
5. Reheat coconut milk, med heat
6. Add cornstarch mixture, stir until thickened, 2+ mins
7. Stir in beet juice, vanilla, chocolate; mix until smooth
8. Pour into 4oz ramekins
9. Serve warm or cold
**Note: beet juice at Whole Foods, or other specialty
2c rinsed garbanzo beans
½c pumpkin purée
1/3c olive oil
1T chopped Italian parsley
1½t apple cider vinegar
½t+ chopped garlic
1½t maple syrup
½t cinnamon
to taste s&p
toasted pumpkin seeds (pepitas)
chopped fresh chives
1. Blend all (except chives) in food processor until smooth
2. Add a little hot water to thin to desired consistency
Garnish with toasted pumpkin seeds, chives & maple syrup drizzle
2c rinsed garbanzo beans
½c pumpkin purée
1/3c olive oil
1T chopped Italian parsley
1½t apple cider vinegar
½t+ chopped garlic
1½t maple syrup
½t cinnamon
to taste s&p
toasted pumpkin seeds (pepitas)
chopped fresh chives
1. Blend all (except chives) in food processor until smooth
2. Add a little hot water to thin to desired consistency
Garnish with toasted pumpkin seeds, chives & maple syrup drizzle
Serves 6
1T olive oil
1lb brussels sprouts, quartered
1 firm, tart apple, diced
1 med yellow onion, diced
3oz thin pancetta, coarsely chopped
2T sherry vinegar
3 3/4c pure maple syrup
1/8t crushed red pepper flakes
½c spiced pecan pieces
1. Heat oven to 400°F
2. Combine brussels sprouts, apple, onion, oil, s&p; toss to coat
3. Roast 20 mins, until tender
4. Sautée pancetta in large skillet over med heat until crisp; transfer to paper towels to drain
5. Whisk together vinegar, syrup, red pepper flakes
6. Toss brussels mixture with ½ (or more) dressing & pancetta
7. Top with spiced pecan pieces
Serves 6
1T olive oil
1lb brussels sprouts, quartered
1 firm, tart apple, diced
1 med yellow onion, diced
3oz thin pancetta, coarsely chopped
2T sherry vinegar
3/4c pure maple syrup
1/8t crushed red pepper flakes
½c spiced pecan pieces
1. Heat oven to 400°F
2. Combine brussels sprouts, apple, onion, oil, s&p; toss to coat
3. Roast 20 mins, until tender
4. Sautée pancetta in large skillet over med heat until crisp; transfer to paper towels to drain
5. Whisk together vinegar, syrup, red pepper flakes
6. Toss brussels mixture with ½ (or more) dressing & pancetta
7. Top with spiced pecan pieces
Serves 10
1½c napa cabbage, thinly sliced
1 asian pear, julienned
1c carrots, julienned
½c red pepper, julienned
½c green onions, thinly sliced
Dressing
2t ea minced garlic & ginger
1T fresh cilantro
2T ea low sodium soy sauce & rice wine vinegar
pinch crushed red pepper
1T sesame oil
2T olive oil
to taste s&p
1. Prepare veggies, place in bowl
2. Mix dressing ingredients
3. Pour dressing over veggies, mix well
Note: use tamari vs. soy sauce for gluten free