1 head cauliflower 1 1/4 cups 0% or 2% fagegreek yogurt 1 tablespoon olive oil 2 tablespoons lemon juice 3 cloves garlic, pressed 1 tablespoon ground cumin seeds 1 tablespoon chili powder 1/2 teaspoon turmeric 1/2 teaspoon sea salt 1 teaspoon ground black pepper 1/2 cup cooked quinoa (optional)* Preheat oven to 400. Trim the stem and green leaves from the cauliflower. Combine all remaining ingredients in a medium bowl and stir well to blend. Dip the cauliflower head…GO TO RECIPE …
Vegetarian Delight
Ok, I know this is a hokey recipe name but it truly comes from the heart. This dish, used as the stuffing in my Stuffed Delicata Squash and as a bed for my Roasted Whole Cauliflower, is pure yumminess—vegetarian eating at it’s best! Packed with nutrition and great flavor, it is the perfect accompaniment to any fall or winter meal. Warm and satisfying. Here I added some leftover roasted cauliflower and butternut squash as it was being served…GO TO RECIPE …
Crab Quiche
Here it is…oven ready! This is a family favorite. I usually only have a small bite or two to taste it—it’s so full of dairy (all that swiss cheese and milk) and has mayo so it’s not really my type of dish. One great thing about this recipe is you can make it the day before and then refrigerate it until ready to bake. You may use your favorite store bought light mayonnaise as i used to always…GO TO RECIPE …
Homemade Mayonnaise
Okay, if you know me you’ll see this recipe and think, whhhhat??? Well, you’re right, I do not typically eat mayonnaise or aioli* (a close cousin to mayonnaise—just add garlic and voila). But for my crab quiche recipe, I needed a mayo that would be preservative-free so that my mother could eat it (she is allergic to preservatives). And heck, everyone should be able to eat preservative free! The hardest part about this recipe is simply timing the…GO TO RECIPE …
Stuffed Delicata Squash
This is my newest vegetarian recipe…just in time for the Thanksgiving season and perfect for a Meatless Monday night dinner. Great as an entree or a side, this dish combines the flavors and colors of autumn—orange delicata squash, pepitas, quinoa and kale plus additional gifts from nature’s bounty—to create a feast for the eyes as well as a treat for the taste buds. Preparation will take a little over an hour from start to finish, and though it…GO TO RECIPE …
New Style Tortilla Soup
I call this “new style” to differentiate it from the Hearty Chicken Tortilla Soup recipe I posted earlier this year. That one is chock full of chicken and this version has less chicken, which in fact could be easily swapped out for drained and rinsed chickpeas (aka garbanzo beans) to make it vegetarian. The shiitake mushrooms are an unusual and flavorful addition, adding a certain complexity and meatiness to the overall feel of this soup, plus a boost…GO TO RECIPE …
The Weekend Scramble
I am a firm believer in breakfast and the importance of jump starting the metabolism with a light healthy meal. For me, most mornings that means either oatmeal with honey and 1/4 cup of apple or berries OR a small single serving 0% fagegreek yogurt topped with a small handful of 8-grain kashi flakes or raw love grown oats and 1/4 cup fruit. But on the weekend I often crave a scramble. Especially if I want to fuel…GO TO RECIPE …
Red Snapper with Black Rice, Chard, Butternut Squash and Pepitas
This dish is chock full of yumminess. When the waiter at Maui’s Ka’anaKitchen described the night’s special—fresh Onaga paired with black rice, black quinoa, chard, butternut squash, pepitas AND a sweet potato purée garnished with sprouts and sautéed heirloom cherry tomatoes—it sounded like too many flavors on one plate, but I knew I had to try it! I got the sweet potato on the side to be safe. However, when I made it at home, I let the…GO TO RECIPE …
Split Pea Soup
2 T. olive oil 1 onion (or 2 leeks, white part only), diced 5 stalks celery, diced 2 large carrots, diced (optional*) 2 small cloves garlic, minced or pressed 6 cups organic chicken (or vegetable) broth 2 cups water 1/2 t. turmeric 1/2 t. ground cumin seed 1/2 t. each ground black pepper and kosher salt 1 bay leaf 16 oz. dried green split peas, rinsed and drained Heat olive oil in a large soup pot. Add onion, celery, carrots and garlic…GO TO RECIPE …
