Mediterranean Eggplant Salad

INGREDIENTS
4 Eggplants (medium to large)
6 tomatoes on the vine (or whatever variety you like)
1 bunch of scallions
1/3 cup of orange juice (or pomegranate juice)
1 lemon
4 cloves of garlic
1 tbsp sugar
2 tbsp finely chopped fresh mint (or cilantro or basil)
6 tbsp extra virgin olive oil
1-1/2 tsp sea salt
1-1/2 tsp ground black pepper
Greek yogurt for serving (optional)
Kalamata olives (optional)
Cubes of, sharp cheese (Parmaggiano, or Romano) for serving (optional)
Pita bread for serving (optional)
METHOD: This will be enough for about 12 cups so it will last for several days in the refrigerator. That’s actually better because as it melds, it gets tastier. Any longer than that and it gets a bit watery but the taste remains. Preheat the oven to 400 degrees. Wash the eggplants and poke them with a fork (about three rows around the eggplant and four levels). This will prevent the eggplant from exploding in the oven. Place the eggplants on a baking dish and let them bake for about an hour. When the eggplants are soft to the touch, take them out of the oven, cut the stems off and slice them either in rounds or lengthwise. Place them in a colander or other strainer, over a bowl, salt them well and let them drain of liquid. This will take any of the bitterness out of the eggplant and makes the dish “meatier.” I like to let it drain for 24 hours so, I use a strainer that fits inside a large Tupperware and I place it in the refrigerator. But you needn’t wait that long if you don’t have the time. Put the orange juice in a small saucepan over medium heat. Add the sugar and let the mix boil down to a molasses. I use orange juice because I like it and it’s less expensive than pomegranate juice. But, any sweet juice will work just fine. This is a matter of taste. Keep an eye on the pan, don’t let the mix burn. While the OJ is reducing, core and squeeze the pulp from the tomatoes and chop them into 1/2 inch bits (or so). Place them in a bowl, add the salt and pepper and mix. Chop the scallions into a 1/4 dice, add to the tomatoes. Whack the garlic with the flat end of a large knife to remove the skin and crush it a little. Don’t chop the garlic add it to the tomatoes and scallions. Add the juice of the lemon and the molasses, which will be done before you complete chopping. Mix it well and let it sit for at least an hour. The salt brings out the flavors of the ingredients.
COURSE: Side
PREPARATION TIME: 30 Minutes
COOKING TIME: 30 Minutes

 

Shaved Brussel Sprout Salad

INGREDIENTS
10 brussel sprouts (shaved with a mandoline or finely with a knife)
1 tbsp whole grain or Dijon mustard
Juice of one lemon
1 squirt agave nectar or honey
2 tbsp olive oil
Salt and pepper
METHOD: Shave the brussel sprouts as thin as possible. Whisk the remaining ingredients together and mix with the brussel sprouts. Allow to sit for a few minutes for the flavors to blend.
COURSE: Side
PREPARATION TIME: 15 Minutes
COOKING TIME: None

 

Quinoa Paella

INGREDIENTS
2 chicken breasts (pounded to thin)
2 links turkey sausage
12 medium shrimp raw, de-veined and cleaned
Handful of clams (optional)
3 cups cooked white quinoa
1 tbsp olive oil
1/2 yellow onion
2 cloves garlic minced
1 tsp paprika
1/2 tsp red pepper flakes (more or less to your taste)
3 cups chicken or vegetable stock
3 tbs white wine (optional)
1 tbsp tomato paste
1 cup frozen peas (or edamame)
1 cup roasted red pepper chopped
METHOD: Heat olive oil in medium heat and saute the onion and garlic until soft. Then add the chicken breast and the sausage and cook through. Remove meat from pan and deglaze the pan with a wooden spoon and three tablespoons of the stock or white wine. The bits scraped up from the pan add a ton of flavor to the end product! When all of the flavor is scraped up add the paprika and red pepper flakes and cook a min or so more. Blend in the tomato paste. Cut up the meat into bite sized pieces and add back to the pan and allow flavors to combine for another minute. Add the shrimp and clams as well as the peas, roasted red pepper and the quinoa and heat together for a few mins until clams open and shrimp are pink. Add more stock if it looks a little dry. Mangia!
COURSE: Dinner
PREPARATION TIME: 15 Minutes
COOKING TIME: 30 Minutes

 

Roasted Brussel Sprouts

INGREDIENTS
1 Package of Brussel Sprouts cut in half (can also use asparagus, green beans, zucchini, cauliflower, broccoli)
Olive oil
Salt
METHOD: Preheat oven to 400. Toss cut Brussel Sprouts with olive oil and sprinkle with salt. Turn the sprouts cut side down and roast in oven for 20 minutes. Turn sprouts and roast another 15-20 minutes.
COURSE: Select…
PREPARATION TIME: 10 Minutes
COOKING TIME: 20 Minutes

 

Quinoa Pizza

INGREDIENTS
CRUST (makes two 8 inch crusts)
1 1/2 cups (white) quinoa (soaked for at least eight hours and rinsed)
Filtered water
1 tsp sea salt
2 tbls olive oil
1 clove garlic chopped
1 tsp dried oregano
1/2 tsp dried ground fennel (or what you like)
TOPPINGS (for one crust) or make up what you have on hand or like!
1 cup mushrooms chopped
1/2 small yellow onion chopped
1 cup fresh spinach (rough chop)
1 tbls pesto sauce
METHOD: Preheat oven to 450 Drain the quinoa and place into a blender or food processor with 1/2 cup of water and the salt. Blend and add more water (mine needed 1 cup total) if necessary to obtain a consistency that would resemble pancake batter. Add the dried herbs and garlic and blend again. Take two round pans (8 inch is what I had) and swirl a tablespoon of olive oil in each. Place in oven to heat for about 5 mins (you do not want the oil to smoke). Remove from oven. Divide the dough between the two hot pans and spread thin to edges with a rubber spatula. Bake in oven for 20 mins and then flip over for another 10 mins or until the edges begin to brown and the entire crust is a deep golden. Remove from oven. Saute the mushrooms and onion in a small skillet until soft. Spread the pesto onto one of the crusts. Add the sauteed mushrooms and onion and then top with the spinach and return to the oven for 8 mins. Enjoy!
COURSE: Dinner
PREPARATION TIME: 15 Minutes
COOKING TIME: 30 Minutes

 

Thai Spring Rolls

INGREDIENTS
20 circle rice paper wrappers
20 cooked shrimp
40 basil leaves
40 mint leaves
1 carrot sliced into shreds with vegetable peeler
2 cups torn butter lettuce (or romaine without spines of leaves)
1 skein vermicelli rice noodles cooked
1 cup bean sprouts
4 stalks green onion finely chopped
pie pan of very warm water
METHOD: Spread all ingredients out on a work surface. Remove tails from shrimp and cut shrimp in half lengthwise. Dip a rice wrapper into the warm water until soft and pliable. On a clean dry cutting board, fold it in half so you have the straight line of the half circle at the top. Place your filling a little off the center in a vertical line. Start with two shrimp halves end to end, cut side up (so the pink shows through when it’s wrapped). Top with two basil leaves, two mint leaves, and a small portion of each remaining ingredient. Arrange so ingredients will be peeking out of one or both ends. Starting at the corner your filling is closest to, wrap that corner over filling, (If you only want ingredients showing from one end, fold an inch of the bottom up right now) then begin rolling tightly. Place seam side down on a large platter and cover with plastic wrap. Makes 20 Rolls
COURSE: Appetizer
PREPARATION TIME: 45 Minutes
COOKING TIME: None

 

Vegetable Soup

INGREDIENTS
1 tsp black peppercorns
1 bay leaf
1 tsp oregano
1/4 cup parsley
small zucchini
1 red pepper
1 small onion
2 mushrooms
1 celery stalk
1 tomato
4 cups vegetable broth
METHOD: Detox Friendly Chop vegetables and then bring all ingredients to a boil. Reduce heat and simmer 30 minutes. Add 4 oz cooked turkey (or chicken) per serving for Turkey Vegetable Soup
COURSE: Lunch
PREPARATION TIME: 15 Minutes
COOKING TIME: 30 Minutes

 

Twice Baked Sweet Potato

INGREDIENTS
2 small sweet potatoes
1 tbs ghee or unsalted butter
1 tsp fresh grated nutmeg
2 tbsp chopped pecans
2 tbsp goat’s cheese
Salt and pepper
METHOD: Wash and pierce sweet potatoes and bake at 375 for 35-40 mins or until soft when tested with a fork. Remove and allow to cool long enough to handle. Gently cut into the potato (the skins are more fragile than other potatoes) and scoop out most of the inside. In a bowl, mix the rest of the ingredients thoroughly and add salt and pepper to taste. Fill the skins with the mixture and return to 350 oven for 10 mins to reheat.
COURSE: Side
PREPARATION TIME: 15 Minutes
COOKING TIME: 45 Minutes

 

Egg Salad

INGREDIENTS
3 hard boiled eggs
1/4 cup celery
1 tbls onion flakes
1 tsp mustard of your choice
1 tbls parsley
1 slice cooked turkey bacon
METHOD: Chop and mix all ingredients
COURSE: Lunch
PREPARATION TIME: 10 Minutes
COOKING TIME: 10 Minutes

 

Cobb Salad

INGREDIENTS
2 cups salad
2 spears steamed asparagus
1/2 cup chopped tomato
1 hard boiled egg, chopped
1 strip turkey bacon
4 ounces tuna, chicken or turkey
balsamic vinegar
METHOD: Arrange all ingredients in a salad bowl Top with tuna, chicken or turkey. Drizzle with vinegar
COURSE: Lunch
PREPARATION TIME: 5 Minutes
COOKING TIME: 10 Minutes

 

Spicy Salsa

INGREDIENTS
1/4 cup mint
1/4 tsp jalapeno peppers
1/2 tsp lime juice
1/4 cup cilantro
METHOD: Combine all chopped ingredients in a bowl and mix well. Chill or serve at room temperature.
COURSE: Side
PREPARATION TIME: 10 Minutes
COOKING TIME: None

 

Olive Salsa

INGREDIENTS
1/4 cup parsley
1 tsp olives
1/4 cup roasted red pepper
1 tbsp white beans
1 dash hot sauce
Black pepper
METHOD: Combine all chopped ingredients in a bowl and mix well. Chill or serve at room temperature.
COURSE: Side
PREPARATION TIME: 10 Minutes
COOKING TIME: None

 

Red and Green Pepper Frittata

INGREDIENTS
1/4 cup red and green peppers
1 tsp basil
3 egg whites
1 tbsp water
white pepper to taste
METHOD: Whisk eggs and water, add chopped peppers and pour into an oven proof dish, bake in oven at 350 degrees for 15 minutes, until center is firm.
COURSE: Breakfast
PREPARATION TIME: 10 Minutes
COOKING TIME: 15 Minutes

 

Tomato Soup

INGREDIENTS
2 scallions
1 tbsl dill
2 cups chicken broth
6 tomatoes
1 tsp thyme
1 onion flakes
METHOD: Chop and combine all ingredients Bring ingredients to a boil then simmer over low heat for 30 minutes and serve chunky or puree in blender.
COURSE: Lunch
PREPARATION TIME: 10 Minutes
COOKING TIME: 30 Minutes

 

Coleslaw

INGREDIENTS
2 cups cabbage 1/4 cup onion 1 tsp caraway seeds
1 cup red and yellow peppers
1 tsp soy sauce
1 tsp sesame seeds
2 tsp ginger
1 tbsp rice wine vinegar
METHOD: Shred and combine all ingredients in a bowl and mix well. Refrigerate to meld flavor.
COURSE: Side
PREPARATION TIME: 15 Minutes
COOKING TIME: None

 

Vegetable Frittata

INGREDIENTS
3 egg whites
1 tbsp water
1/2 cup spinach
12 cup cooked broccoli
METHOD: Whisk together egg whites and water. Pour into baking dish and arrange spinach and broccoli evenly over the eggs. Bake for 20 minutes or until the center is firm. Try them in muffin tins for variety, adjust baking time.
COURSE: Breakfast
PREPARATION TIME: 10 Minutes
COOKING TIME: 20 Minutes

 

Chicken Stir Fry

INGREDIENTS
6 oz chicken breast cut into strips
1/2 cup cauliflower
1/4 cup onion
1/4 cup tomato
1 tsp rosemary
1 tsp thyme
METHOD: Saute chicken on the stove top. Add vegetables and spices and cook through, approximately 15 minutes
COURSE: Dinner
PREPARATION TIME: 10 Minutes
COOKING TIME: 20 Minutes

 

Cranberry Cabbage Salad

INGREDIENTS
4 tsp finely chopped walnuts
1/4 tsp celery seed
2 tbsp nonfat greek style yogurt
1 tsp honey or agave
Juice of 1/2 lemon
1 tbsp organic apple cider vinegar
2 cups finely shredded red cabbage
1/2 green apple finely chopped(optional)
2 tbsp dried cranberries
METHOD: Heat a pan over medium heat and add the celery seed and walnuts, stir until fragrant. Combine the yogurt, agave, lemon juice, cider vinegar in a bowl and add salt and pepper to taste. Add the rest of the ingredients to the bowl and toss to coat.
COURSE: Side
PREPARATION TIME: 20 Minutes
COOKING TIME: 5 Minutes

 

Carrot Latkes

INGREDIENTS
4 cups shredded carrots
1 cup chopped scallions
1 egg plus 1 egg white, beaten
1/2 cup flour /n 1/2 cup raisins or dried cranberries(optional of course)
2 tsp freshly grated nutmeg
1-1/2 tsp sea salt
3/4 tsp black pepper and 3/4 tsp ground cardamom
4 tsp safflower oil divided
Sour cream or non-fat greek yogurt with a squeeze of lemon
METHOD: Preheat oven to 375 . Place shredded carrots in a dish towel and squeeze to remove as much liquid as possible. Toss together the carrots, scallions, eggs, flour, raisins, nutmeg, salt, pepper and cardamom. Form tablespoon sized patties with the mixture and press to flatten. Heat 1 tsp oil over med-high flame in large sauté pan. Fry the latkes in batches and drain on paper towel or paper bag. Keep hot in oven until all are done. Serve with sour cream (or non-fat greek yogurt with a bit of lemon squeezed in)
COURSE: Side
PREPARATION TIME: 20 Minutes
COOKING TIME: 10 Minutes

 

Tomato, Red Pepper and Basil Sauce

INGREDIENTS
16 oz can of whole tomatoes or fresh tomatoes in season
1 large red pepper, chopped
1 large sweet onion, chopped
1 large bunch fresh basil, chopped
1/4 cup olive oil
salt and pepper to taste
METHOD: Saute onion and pepper in olive oil. Add tomatoes and basil. Simmer for 30-45 minutes stirring often. Add salt and pepper to taste. Use this sauce to top anything from grilled chicken, spagetti squash…even your morning omelette. Awesome flavor!
COURSE: Dinner
PREPARATION TIME: 10 Minutes
COOKING TIME: 45 Minutes

 

Kate’s Chicken Chop Suey

INGREDIENTS
2 cups shredded cooked chicken
1/2-1 whole head of green cabbage shredded
2 stalks celery, sliced thin
1 cup shitake mushrooms chopped
1 can water chestnuts
1 cup bean sprouts
2 scallions
6 wonton wrappers (optional)
3 cloves of garlic
1 cup chicken broth
1 tablespoon rice wine or cooking sherry
1-2 tbsp sesame oil
2 tbsp low sodium soy sauce
METHOD: Heat oven to 375. Lay wonton wrappers out on a cookie sheet and brush with oil and a sprinkle of salt. Bake for about 10 mins but check on them as they tend to burn quickly. Heat a wok or large skillet with safflower/olive oil. Toss in all of the vegetables and season with salt and pepper. Cook until cabbage is soft. Add in the chicken broth, soy sauce, and rice wine and sesame oil. Cook 3 mins and then add the chicken and heat through. Crumble the baked wonton wrappers on top and serve. This is delicious over quinoa and is also great the next day.
COURSE: Dinner
PREPARATION TIME: 15 Minutes
COOKING TIME: 10 Minutes

 

Asparagus with Parmigiano Reggiano

INGREDIENTS
1 bunch asparagus, stems snapped where they naturally want to break
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons grated Parmigiano-Reggiano
Kosher salt
1 hard boiled egg, white and yellow separated and crumbled
METHOD: Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water. Place the trimmed asparagus in the boiling water and let the water come back to a rolling boil. Remove asparagus from the boiling water and plunge immediately into the ice water. Remove from the ice water, pat dry, and reserve. In a small bowl combine the olive oil, red wine vinegar, and Parmigiano-Reggiano. Season with salt. Toss the asparagus in the vinaigrette. Arrange on a serving plate and sprinkle with the crumbled egg white and yellow.
COURSE: Side
PREPARATION TIME: 5 Minutes
COOKING TIME: 5 Minutes

 

Chick Pea Salad

INGREDIENTS
1 can chick peas rinsed
Handful of spinach chopped
2 tbsp red onion chopped
2 tbsp parsley chopped (substitute any herb you have)
1 tbsp agave nectar
1 tbsp olive oil
2 tbsp white wine or champagne vinegar
Salt and pepper to taste
METHOD: Simply add all ingredients to a bowl and mix well to combine all flavors. Allow the salad to sit so that the flavors can blend.
COURSE: Side
PREPARATION TIME: 10 Minutes
COOKING TIME: None

 

Stuffed Cabbage

INGREDIENTS
10-12 large cabbage leaves
½ small onion diced
1 clove of garlic chopped
1 tbs olive oil
1 pound ground turkey
1 cup hulled barley (soaked at least 5 hours)
2 cups marinara sauce
2 tbs fresh basil chopped
METHOD: Bring a large pot of water to boil. Drop in the cabbage leaves and blanche for a minute or two, just enough to make them wilt. Remove and drain, set aside. Saute the onion and garlic in large pan with olive oil over low heat. When softened, add the ground turkey to the pan and cook until cooked through. Add the barley (feel free to add any cooked vegetables you may have, I added some leftover fiddleheads), 1 cup of the marinara sauce , the basil and salt and pepper to your taste. Remove from heat. Take a cabbage leaf and lay out onto work surface. Put a couple of tablespoons of the filling in the center of the leaf (the amount will vary dependent upon the size of the leaves). Fold in all sides and place into a baking pan, folded side down. Continue until all filling is used up. Pour the remaining marinara sauce over the rolled leaves. Place into a preheated oven at 350 degrees and bake for 25 mins until heated through.
COURSE: Dinner
PREPARATION TIME: 30 Minutes
COOKING TIME: 25 Minutes

 

Ribollita ~Tuscan Peasant Soup

INGREDIENTS
1/4 cup olive oil
1 small onion diced
2 cloves of garlic chopped
1 large carrot diced
2 stalks of celery diced
1 small head of kale chopped into small ribbons
1 small head of red cabbage chopped
2 potatoes diced
4 cups cooked cannellini beans
4-5 cups of water
1 cup of tomato sauce
1 rind of parmesan cheese (Keep these in the freezer after using up your cheese)
Salt and pepper
Olive oil (optional)
METHOD: Drizzle olive oil in a large pot. Add the onions and garlic and cook until soft. Add the carrots, celery, and potato, beans, and water and tomato sauce. Bring this to a boil and then add the rest of the ingredients. Cover and allow to simmer for 2-3 hours. (2 is fine but the flavors really blend with time). Add salt and pepper to taste. (Traditionally served with a drizzle of olive oil over the top and a chunk of crusty bread in the bottom of the bowl, but this is the cleaner version)
COURSE: Appetizer
PREPARATION TIME: 20 minutes
COOKING TIME: 2-3 hours

 

Kate’s Summer Tomato Tart

INGREDIENTS
With Quinoa Crust
4 tbsp butter or ghee
1 cup of Quinoa
1/2 tsp baking powder
1 tbsp water
2 cups sliced tomatoes (I used heirloom cherry tomatoes cut in half)
1 egg
1-2 tbs water
METHOD: Preheat oven to 350. Pulse quinoa to a flour-like consistency. Melt butter in pan and add quinoa, baking powder and water. Work ingredients together until they start to stick. Remove from heat and put into a pie plate. When cool enough to touch, push the “crust” up the sides of the plate and along the bottom so that it is evenly dispersed. Bake for 10 mins in oven. Remove and allow to cool for about 10 mins.
COURSE: Dinner
PREPARATION TIME: 20 minutes
COOKING TIME: 10 minutes

 

Roasted Tomato Sauce

INGREDIENTS
6-10 cloves of garlic, peeled
1 onion sliced
1-2 tbsp dried oregano
2 tbsp olive oil
Salt and pepper
5-6 fresh basil leaves
METHOD: Preheat oven to 350. Cut tomatoes in half and place on cookie sheet, cut side down. Add the sliced onion, garlic, oregano, salt and pepper . Roast for 40 mins. Remove from oven and allow to cool enough to pull the skins off of the tomatoes. They will easily lift off most of them. Place in a food processor with the fresh basil and puree. Add salt and pepper to taste.
COURSE: Dinner
PREPARATION TIME: 30 minutes
COOKING TIME: 40 minutes