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Asparagus & Greens
w/Farro
Asparagus & Greens w/Farro

Servings:  4

Prep:  10 mins   Cook:  30 mins   

Total: 40 mins

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​Ingredients:

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  • 1 cup uncooked farro

  • 1 bunch thin asparagus, trimmed and cut into 2-inch pieces

  • Juice of 1 lemon (3 tablespoons) 

  • ½ cup whole almonds, toasted and coarsely chopped

  • 1 tablespoon extra-virgin olive oil

  • ½ teaspoon kosher salt

  • ¼ teaspoon black pepper

  • 3 cups baby spinach, baby kale, and/or baby mustard greens

  • â…“ cup shaved Parmesan cheese (1 ounce)

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Directions:

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  • In a medium saucepan bring 3 cups water to boiling; add farro. Reduce heat. Simmer, covered, 30 minutes or until just tender; drain. Meanwhile, place a steamer basket in a large skillet. Add water to just below basket. Bring water to boiling. Add asparagus to basket. Cover; steam 3 minutes or until crisp- tender. Transfer to a large bowl.

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  • Add farro to bowl with asparagus. Drizzle with lemon juice while still warm. Stir in almonds, olive oil, salt, and pepper. Add greens. Toss to coat. Top with Parmesan.

Roasted Cauliflower Pasta
w/Toasted Walnuts
Cauliflower-Pasta-109.jpg

Servings:  2-3

Prep:  10 mins   Cook:  20 mins   

Total: 30 mins

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​Ingredients:

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  • 1 head cauliflower

  •  2 tablespoons olive oil

  • 3 minced garlic cloves ( divided)

  •  salt and pepper to taste

  • 1/4 teaspoons chili flakes

  • lemon zest from one lemon (divided)

  • 4 ounces pasta ( bucatini, linguini, spaghetti or any other gluten-free noodle)

  • 1 cup fresh chopped  Italian parsley

  • 1/2 cup toasted walnuts, chopped

  • 1 fresh garlic clove- very finely minced

  • Generous drizzle of olive oil to coat,

  • salt, pepper and chili flakes to taste

  • finely grated pecorino– optional but good

  • 2 tablespoons capers– optional, but good!

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Directions:

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  • Preheat oven to 425 F

  • Trim and cut cauliflower into small bite-sized florets and place in a bowl. Drizzle with olive oil to coat, sprinkle with salt and pepper, 1/2 of the lemon zest, 2/3 of the minced garlic and some chili flakes.  Toss well and spread out in a single layer on a parchement-lined sheet pan, and place into the middle of the hot oven. Roast until tender and golden and caramelized in places,  about 20-25 minutes.

  •  While the cauliflower is roasting, cook the pasta according to directions. Drain and place in a bowl. Drizzle pasta generously with olive oil to coat the noodles, then add the remeining finely minced garlic, the chopped parsley, remaining lemon zest, crushed toasted walnuts, capers and when cauliflower is done, add it to the bowl and toss. Sprinkle with pecorino and chili flakes.

  • Taste, adjust salt and pepper and add more if necessary. If it tastes bland, it probably needs a little more salt. 😉

  • Divide among 2-3 bowls.

Southwest Vegetarian
Stuffed Bell Pepper
Stuffed-Peppers-12.jpg

Servings:  6

Prep:  10 mins   Cook:  50 mins   

Total: 1 hr

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​Ingredients:

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  • 6 sweet bell peppers (red, yellow, or orange)

  • 1 1/2 cups cooked rice (white, brown, cauliflower rice or quinoa)

  • 1 Tbsp olive oil

  • 1 small onion , diced

  • 3 garlic cloves , minced

  • 1 14.5 ounce can diced tomatoes with green chiles , mild

  • 1 14 oz can black beans , drained and rinsed

  • 1 cup frozen corn

  • 2 green onions , chopped

  • 1 tsp chili powder

  • ½ teaspoon ground cumin

  • 1 tsp kosher salt , plus more to taste

  • 1/4 black pepper , plus more to taste

  • 1 1/2 cups shredded cheese , Mexican blend or pepperjack cheese, divided

  • ¼ cup chopped fresh cilantro

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Directions:

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  • Preheat oven to 400 degrees F.

  • Cut ¼-inch from tops of bell peppers and remove the stem, ribs and seeds.

  • Fill a large baking dish with 1/2-inch of water.

  • Place peppers cut-side down in the water and bake for 20 minutes.

  • Heat oil in a 12-inch skillet over medium-high heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 30 seconds. Add corn, beans, diced tomatoes, green onions, chili powder, cumin, salt, and pepper. Stir until corn and beans are heated through, about 5 minutes.

  • Remove skillet from heat and stir in rice, 1 cup cheese, and cilantro. Stir to combine. Taste and add additional seasonings, if needed.

  • Remove peppers from oven and drain water from dish. Divide the mixture evenly between the peppers, then top with remaining cheese. Return to oven for 10-15 more minutes, until peppers are tender and cheese is melted.

  • Store leftover peppers in the refrigerator, covered for 4-5 days.

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