Sides, Rice & Vegetarian Dishes

A collection of my quick, easy, and delicious side recipes

Simple Fermented Sauerkraut

Homemade fermented sauerkraut, a type of fermented cabbage, can have many health benefits:

• Gut health

  Sauerkraut contains probiotic bacteria, which can help replenish good bacteria in your gut. The juice from making sauerkraut is also high in lactic acid bacteria, which are known to be good for gut health. Fermented foods can help break down compounds in foods that are difficult to digest, such as lactose in dairy.

Ingredients:

• 4 heads of medium or large green cabbages

• salt as needed (see below)

• A clean, sterile glass or ceramic container

• A tool like a muddler

Execution:

• Core and slice the cabbage very thin

• Place in a stainless or ceramic bowl

• Add salt, I use pink salt

• Before mixing you’ll need to do this.

• Weigh cabbage on a digital scale and get the weight in grams. For Sauerkraut I aim for 2% salt by weight.

• So, for instance, If you end up with 1340g cabbage total, multiply by .02, and you will get the quantity of salt you need ie. 1340g x .02 = 26.80 grams of salt

• Then use your CLEAN hands to mix salt in and with as much force as you can squeeze the water out of the cabbage, this should take about 10 to 12 minutes. The water released will be your fermenting liquid.

• Place the now very wet cabbage into a clean, sterile glass or ceramic container. Not aluminum.

• Now, tamp down the cabbage with a tool like a muddler to release more liquid.

• When the cabbage is COMPLETELY covered with the fermenting liquid, place some plastic wrap on top and weigh it down with a clean weight— glass, plastic but not metal.

• Leave to ferment for 10-21 days and do not seal with a lid, the jar might explode.

• If you use a lid, DON’T FORGET TO BURP THE JAR, every day -to release built-up gases that formed during fermentation

• OR ELSE BOOM!

• Using clean hands you can open the jar, lift the weight, and sample your kraut. Work quickly and cleanly as you don't want too much oxygen getting in.

• I don't check until fermentation has slowed - around day 8-10, but this depends on the climate and your taste.

• After it’s fermented, place it in the fridge and you’ll have a month to use.

• Cook with pork, put on a Reuben sandwich, or a grilled dog, eat it as is, or add to roasted chicken thighs…I do!

Lebanese Tabouleh

Tabouleh is a Levantine salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur, and seasoned with olive oil, lemon juice, salt, and sweet pepper.

Some variations add lettuce or use semolina instead of bulgur.

Ingredients:

• ¼ cup extra-fine bulgur (cooked and cooled)

• Two bunches parsley (about two cups chopped)

• Two large firm ripe tomatoes (I used one yellow tomato in this recipe)

• Two cloves of garlic (finely diced)

• Three medium shallots or one medium red onion (finely diced)

• ¼ cup fresh mint leaves (optional)

• ⅓ cup extra virgin olive oil

• Juice from half a lemon

• Salt and pepper to taste

Execution:

• Cook bulgur wheat, according to directions and cool

• Set aside

• Finely chop tomatoes, cucumber, onion, garlic, mint, and parsley

• Set aside

• Place everything in a large stainless bowl

• Whisk together olive oil and lemon juice

• Pour dressing over all ingredients, and mix

• Add salt and pepper, stir

• Taste

• Adjust seasoning

• Place in the fridge to chill

• Serve with fish, grilled chicken, or eat as is

Home - Made Green Bean Casserole

Ingredients:

• 1 lb fresh-cut blanched and cooled green beans

Sauce Ingredients:

• 2 tbsp butter (or more)

• 2 tbsp olive oil (or more)

• 2 medium shallots

• 3 cloves of garlic

• 12 oz of crimini mushrooms

• 3 tbsp flour

• 2 1/2 cups of low sodium chicken or vegetable stock

• 2 heaping tbsp plain greek yogurt

• 1 tsp fresh thyme

• 1/4 tsp of fresh nutmeg

• Salt and pepper to taste

Topping:

• Crispy fried onions, (French’s), or usually I make them, however, time is in short supply, so I bought some fantastic Vietnamese fried red onions at my local Asian grocery store.

Execution For The Sauce:

• In a saucepan on medium-high, melt the butter and add olive oil.

• Don’t burn the butter!

• Add the shallots, and garlic and stir. Sautee until the shallots are slightly translucent and the garlic is softened,

• Add the mushrooms and toss. You might need to add a bit more butter and oil, as the mushrooms will soak it up.

• Season with a little salt and pepper.

• Cook until the mushrooms start to release some moisture.

• Add the flour and toss to incorporate, add more oil if needed because you are making a quick roux to thicken the sauce.

• Cook for 2 to 3 minutes

• Add cold stock and stir. Bring to a boil to cook out the flour and allow the sauce to thicken, bring down to a simmer.

• Cook for approximately 8 minutes

• Now season with the nutmeg, thyme, and a little more salt & pepper.

• Taste it. Does it need anything? If not, add your next ingredient.

• Add the yogurt and stir to incorporate.

• Now simmer to reduce, thicken and become more flavorful.

• Now, place all of your blanched beans into a baking dish or 12 inch cast iron skillet

• Taste again and adjust any seasonings.

• Cool and then stir sauce into the green beans

• Reserve in the fridge until ready to bake!

Final Execution:

• Preheat your oven to 350 degrees Fahrenheit

• Top the green beans and sauce with the crispy onions

• Cove and bake for 30 to 40 minutes or until golden and bubbly.

• Serve with more crispy onions if you like!

Greek White Bean Salad with Dill

Salad Ingredients:

• 2 1/2-ounce cans cannellini beans, rinsed and drained

• 1 ripe avocado, halved, pitted, peeled, and chopped into 1/2-inch pieces

• 1/2 red onion, finely sliced

• 1/2 seedless cucumber, medium cube

• 1/2 cup lightly packed fresh dill, chopped

• 1 small red onion, halved and thinly sliced

• 1/2 red bell pepper, roasted and cubed

Execution for Roasting the Pepper:

• Preheat the oven to 350 degrees

• Sprinkle pepper with olive oil, salt. pepper and oregano

• Place on a baking sheet and roast for 20 to 25 minutes, or until the skin is blistered and caramelized

• Once roasted, cool, peel off the outer skin, dice, and reserve

Dressing:

Make dressing before assembling the salad and reserve

• 6 tbsp red wine vinegar

• 3 tbsp extra-virgin olive oil

• 2 medium garlic cloves, finely grated

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 1 teaspoon grated lemon zest

• 1 teaspoon lemon juice

Dressing Execution:

• Place grated garlic in a stainless bowl

• Add lemon zest

• Add lemon juice

• Add olive oil and red wine vinegar

• Add salt and pepper

• Stir to infuse all flavors

Final Assembly:

• Place all ingredients in a stainless bowl, except for the avocado. Add right before serving so the avocado maintains its green color.

• Pour dressing over, and stir.

• Add salt and pepper

• Taste it, does it need anything?? More dill? Lemon juice? Salt? Pepper? Olive oil?

• If it tastes as you like, add avocado, stir and serve.

• It can be served chilled or at room temperature.

Basmati Rice Pilaf

Ingredients:

• 1 cup long-grain basmati rice  

•  1 3/4 cups water or low sodium stock (chicken, or vegetable) 

• 1 tablespoon unsalted butter or olive oil

• 1 yellow onion, chopped

• 1 clove of garlic, minced

• 1 1/2 teaspoons kosher salt

• 1 Bay leaf

• 1 tablespoon minced fresh parsley

Execution:

• Rise the rice with cold water to remove the starch, do this until the water runs clear.

• In a pot, over medium heat add the butter (olive oil) and onions and saute until translucent, about 3 minutes. No need to brown the onions.

• Add the rice and toss together until the rice is entirely coated with the butter, and onion mixture.

• Add the stock and a pinch of salt, cover and cook until the stock is absorbed and the rice is tender about 15 to 20 minutes. 

• Turn off the heat and allow to sit covered for 5 minutes. 

• Add the parsley, fluff with a fork, and serve.

Vegetarian Farro Pilaf

What is farro? Some call it spelt, which it isn’t. Farro, is a nutrient-packed grain that has been traced back to early Mesopotamia (20,000 years ago) and has been a staple in Italy, for decades.

This whole grain is more nutritious than rice and is packed with protein. It has a nutty flavor, and a chewy texture, which makes it perfect for risotto-style dishes, soups, stews, sides, and sautés.

Ingredients:

• I cup of Italian Farro

• 1 small shallot, diced

• 2 cloves of garlic, minced

• 1/2 cup of sliced mushrooms (optional)

• 2 tbsp olive oil

• 1 tsp Butter

• 1 Large Bay leaf

• 2 Tsp fresh thyme

• 2 cups of low sodium vegetable stock or (chicken stock)

• Handful of frozen peas

• Chopped parsley

• Salt and Pepper to taste

Execution:

• In a medium pot, on medium high burner

• Add oil, and butter

• Add shallots, garlic, thyme and mushrooms to sweat for 3 to 5 minutes, (don’t burn)

• Add farro and stir

• Add stock, bing to a boil, put a lid on and then simmer

• Simmer until farro is tender, about 12 minutes

• Add salt and pepper and taste, adjust as necessary

• Add peas, ad stir

• Add parsley and serve

Sweet & Spicy Pickled Vegetables

Ingredients:

• 6 Persian cucumbers, or 2 English Cucumbers, thin sliced coins

• 2 Carrots, thin sliced

• 1 small onion or 1 large shallot, thinly sliced

• 1/2 cup of white vinegar or apple cider vinegar

• 1/2 cup of water

• 3/4 cup of sugar

• 1 tsp sea salt

• 2 red chilies, sliced

• 3 cloves of garlic, slightly crushed

• 1 tsp black mustard seeds

• 1 bay leaf

• 1 bunch of herbs (dill or thyme), if you don’t have it, no problem. You can omit if you don’t have any on hand.

Execution:

• Prep all vegetables, put in a stainless bowl and reserve

• In as saucepan add, water, vinegar, sugar, salt and spices

• Bring to a boil and allow to cool a bit

• TASTE IT! Does it need anything? If it does, now is the time to adjust, and reheat etc…If not, it’s ready to use.

• Pour the warm mix over all vegetables and make sure all are submerged in the pickling brine

• Put in the fridge

• Allow vegetables to brine and chill for an hour or two.

• Serve on burgers, veg burgers, or as a side especially with Asian style food.

• Try this brine with different vegetables too…red bell peppers, jalapenos, daikon, radishes, etc

Israeli Salad

Ingredients:

• 2 medium English(seedless), Persian or Conventional cucumbers (seeded), and diced

• 3 fresh ripe tomatoes, seeded and diced

• 2 carrots, sliced or diced

• 1/2 of a small minced red onion 

• a handful of minced fresh parsley

• 4 to 5 tbsp extra virgin olive oil

• 4 to 5 tbsp fresh lemon juice

• Salt to taste (I use about 1/2 tsp)

• Finish with a sprinkle of Zaatar spice (if you have some)

Some recipes call for diced red bell pepper, radish and nuts, add what you like though, I prefer this version.

Execution:

• Dice all vegetables

• Place in a stainless bowl

• Add chopped parsley

• Add fresh lemon and extra virgin olive oil

• Add salt and toss

• Sprinkle with the Za’atar spice

• Taste it, does it need anything? More salt? More oil? More lemon? If it’s as you like, serve it chilled or at room temperature.

• Mangia!

Caribbean Vegetable Curry

Ingredients:

• Two large carrots, large dice

• One medium onion, large dice

• Small green bell pepper, large dice

• Red bell pepper, large dice

• Two stalks of celery medium dice

• 3 cloves of garlic, chopped

• 3 Bay leaves

• One small knob of Ginger, (about 1 tbsp) minced

• One small jalapeno seeded and ribbed, small dice

• 4 small Yukon Gold potatoes or sweet potatoes, medium dice

• One and a half cups of tomato sauce, use your favorite or my recipe, see button below:

• One 32 oz chicken stock or vegetable stock, low sodium

• One 15 Oz can of garbanzo beans

• Half cup of frozen peas

• 2 tablespoons curry powder

• One teaspoon ground cumin

• 1 tablespoon dried thyme

• Salt and pepper to taste

Execution:

• add oil to a preheated pan on medium-high

• add garlic, onions, celery and ginger to sweat

• add curry powder, thyme, and cumin to release essential oils and salt (since curry powder typically doesn't have salt in it)

• add the rest of the vegetables and toss (except the potatoes and peas) sautee for 10 minutes. Then add tomato sauce, bay leaves and stock, put a lid on the pot and simmer on low for 15 minutes.

• add potatoes

• simmer until all vegetables are tender then add garbanzo beans the peas, simmer for 10 more minutes.

• adjust seasoning and taste, what does it mean? salt? Pepper?

• once everything is heated through and you like the way it tastes, serve!

• top with fresh chopped cilantro and served with rice, or farro

Danish Style Potato Salad

Ingredients

Serves 6 to 8 (cut recipe in half for smaller groups)

• 3 pounds medium Yukon Gold potatoes (small to medium size)

• 1/4 cup finely chopped dill

• 2 tablespoons drained capers

• 2 tablespoon caper liquid from jar

• 2 - 3 teaspoons of Dijon mustard

• 1/2 cup extra-virgin olive oil

• Salt and pepper to taste

Execution:

• Cook potatoes in large pot of boiling salted water until tender, about 15 minutes.

• Drain potatoes; cool 30 minutes.

• Cut into cubes or slices then place in a large bowl.

• Add the dill, and capers.

• In small bowl add caper liquid, and mustard then whisk in olive oil.

• Season dressing with salt and pepper and give it a taste? Do you like it? Does it need anything? This is the time to adjust.

• Pour dressing over potatoes; and toss.

• Taste again!!

• Re-season if necessary.

• Serve slightly chilled or at room temperature.

Vegan Pasta Bolognese

Ingredients:

• 1 Package of Beyond Beef or Impossible Burger

• Meat eaters can use 1 pound of ground turkey, ground beef or ground chicken,

• 4- 6 tbsp. Extra virgin olive oil

• 1 carrot- diced

• 1- Celery stalk- diced

• 1- Small white onion- diced

• 4- Garlic cloves crushed and chopped

• 1/2 Cup of dry red wine

• 1 tsp dried thyme

• 2- tsp Fresh rosemary chopped

• 2-3 bay leaves

• 3-4 cups of all-purpose tomato sauce (see recipe)

• 1 tbsp. fresh ground nutmeg

• Salt and pepper to taste

Execution:

• In a large pot (heat to med high) – add olive oil then the meat substitute

• add diced carrot, diced celery, diced onions and garlic (to soften).

• add rosemary and thyme, add a pinch of salt.

• add wine and cook down till everything is almost evaporated (this will concentrate flavors).

• add tomato sauce (add more for a looser sauce and less for a tighter sauce).

• If the sauce becomes too tight add some more sauce, low sodium vegetable stock or water.

• add nutmeg

• simmer for 45 minutes to an hour

• add cracked black pepper and salt if needed

• toss with your favorite pasta (I like Pappardelle)

• grate your favorite vegan cheese on top

• serve hot!

Variation: You can use zucchini noodles to make the dish paleo/keto friendly!

• You don’t even have to heat the zoodles, up the sauce will do the job!

Zoodle bologenese

Southwest Sweet Potato Quinoa Black Bean Burger

Ingredients:

Makes 8 to 10 patties

• 2 1/2 cups of roasted and mashed sweet potatoes (Garnet, Stokes, Japanese sweet potatoes, they all work for this recipe)

• I used Japanese sweets, because of the beautiful purple color.

• 1/2 cup of cooked quinoa

• 1/2 cup of frozen yellow corn, thawed

• 1- 15 oz. can black beans (rinsed, drained and slightly mashed)

• 1/4 to 1/2 cup of Panko bread crumbs

• 4 tbsp olive oil, or more.

• 1/4 cup diced sweet onion

• 4 cloves garlic, minced

• 1 1/2 tbsp. cumin powder

• 1 tbsp. chili powder

• 1 tsp granulated garlic

• 1/2 tsp of onion powder

• 1 tsp. smoked paprika

• 1/2 tsp dried oregano

• 1/4 tsp chipotle powder

• juice of 1/2 a fresh lime

• 1 teaspoon salt

• 1/2 tsp of fresh cracked pepper

• Tabasco sauce, to taste

• Handful of freshly chopped cilantro

• Whole wheat burger buns, whole grain bread (thinly slice or slider buns

Ingredients for Cilantro, lime mayo:

• 1 1/2 cups of Vegan mayo

• juice of 1 lime

• 1 tbsp finely diced red onion

• 1 tbsp of finely diced dill pickle

• A few splashes of Tabasco regular or chipotle sauce

• Handful of fresh chopped fresh cilantro (if you don’t like cilantro, add chopped fresh parsley or omit altogether)

• Salt and pepper to taste.

Mayo execution:

• Place all ingredients in a stainless bowl

• Whisk together

• Taste it, and adjust seasoning as necessary.

• Hold in the fridge until service.

Burger execution Pt 1:

• Preheat your oven to 425 degrees

• Wash and then pierce the sweet potatoes with a fork numerous times. This way they won’t explode in the oven while roasting

• Place sweet potatoes on cookie sheet and put in the oven to roast for 30 minutes. Turn them a couple of times while roasting.

• While the potatoes are in the oven, cook your quinoa.

• Quinoa ratio: 1 cup of uncooked quinoa to 2 cups of liquid, (vegetable stock, chicken stock or water).

• In this instance, use 1/4 cup of uncooked quinoa to 1/2 cup of liquid. This will give you a yield of 3/4 cups of COOKED quinoa.

• While everything is roasting and cooking away, prep you onion, garlic, corn, measure out the spices and panko.

• MASH THE BEANS

• When are the potatoes done? You can tell this when you see some of the natural sugars have started to caramelize on the skin and a fork or knife is easily inserted into the thickest part of the potato. Then the sweets are done.

• Take out of the oven and let cool.

• When the potatoes are cooled and you can handle them, remove the skin and place in a large bowl

• When the quinoa is done, place onto a cookie sheet or a in a stainless bowl to cool.

• When the quinoa is cooled add to the bowl with the potatoes and reserve.

Burger execution pt 2:

• In a saute pan, on medium high

• Add olive oil,

• Add onions and garlic to sweat, when they start to become translucent (3 to 5 minutes) add all of your spices and stir.

• This will release all of the essential oils in the spices and get rid of the “raw spice taste”

• Take aromatics off the heat and add to the potato, quinoa mixture and incorporate

• Add corn and fold

• Add panko, a little at a time and fold

• Add the beans and fold

• Add lime juice and Tabasco and incorporate further.

• Add cilantro and mix thoroughly

• Taste it!! Does it need anything?? Tabasco? Salt? Pepper?

• If it is good to go, chill in the fridge covered for at least 2 hours, then form the patties.

• Form patties and place them on a plate, covered in the fridge

Make the burger, execution:

• Preheat oven to 400 degrees F

• Take patties out of the fridge

• Place on a lightly oiled baking sheet

• Bake for a total 20-25 minutes, carefully flipping 10 minutes a side to ensure even cooking. The longer you bake them the firmer and drier they will get - up to preference. I went for around the 25 minute mark.

• When done place them on a toasted bun with your favorite toppings

• SERVE!

Toppings:

• Lettuce

• Tomato.

• Red onion

• Vegan cheese

• Avocado

• Caramelized onions

Green Beans with Roasted Shallots and Fresh Thyme

Serves 4

Ingredients:

• 1 1/2 pounds (fine) string beans

• 2 large shallots cut in half (trimmed and peeled)

• 2 to 4 Tbsp extra-virgin olive oil

• 1/2 teaspoon kosher salt

• 1/4 Tsp freshly ground black pepper

• 1 Tbsp fresh thyme

• 2 Tsp of Balsamic Vinegar

Execution:

• Preheat the oven to 400°F.

• Toss the beans and shallots with the oil, salt, pepper and fresh thyme on a rimmed baking sheet.

• Roast, stirring a couple of times while roasting,

• Continue roasting until the shallots are caramelized and the beans are beginning to brown, roughly 25 minutes.

• Finish with a splash of Balsamic

• Serve hot.

Potato Bread Stuffing with Andouille Sausage and Apples

Perfect for Thanksgiving!

Ingredients:

Serves 8

• 16 oz (roughly 12 to 13 cups)  cubed potato bread  (if you can't find potato bread, use good quality baguettes)

• 2 tbsp extra virgin olive oil

• 6 tbsp unsalted butter

• 1 pound Andouille sausage - cubed

• 1 cup Vidalia onion - diced

• 1 large carrot, peeled and diced

• 1/2 cup diced celery 

• 4 cloves of garlic - chopped

• 1 large Granny Smith apple- cubed

• 2 tbsp minced fresh sage leaves

• 2 tbsp dried thyme

• 1 1/2 tbsp fresh rosemary -chopped

• 2 cups low sodium chicken stock

• 1 1/2 teaspoons kosher salt

• 1/2 teaspoon freshly ground black pepper

Execution:

• Cube your potato bread or baguettes, and set aside in a large bowl. You can also find already cubed potato bread at you local grocery store.

• Pre heat a large pan to medium high

• Add the olive oil and butter to melt (do not burn the butter).

• Add carrots, celery, garlic and onions. Sweat the onions until translucent.

• Add the apples and sausage, saute until the apple is softened.

• Turn down the heat and add the salt, pepper, thyme, sage and rosemary, toss to incorporate

• Taste it! Does it need anything??

• Take off the heat to cool

• Add the mixture to your cubed bread and mix together

• Add the chicken stock (a little at a time) and mix thoroughly (do not make the stuffing too wet, and turn it into a unrecognizable paste) You should still know that its bread.

• Taste it. Does it need anything? Salt? Pepper? More herbs? If it’s too dry add More stock.

• If it tastes as you like it, put it into a lightly oiled casserole dish covered with foil and bake at 350 degrees for 20 to 30 minutes. For the last 15 minutes take the foil off and bake until the top gets a little browned.

• Serve hot!

Roasted Garlic Parmesan Brussel Sprouts

When I was a kid,I hated Brussel sprouts, just the smell of steamed sprouts made me wanna GAG. However, ROASTING them with garlic, olive oil, and lemon, then tossed with grated Parmesan turns the lowly sprout into something GLORIOUS!

Ingredients:

Serves 4

• 2 lbs brussels sprouts, cleaned, trimmed, and cut in half

• 4 tsp fresh lemon juice

• 4 - 6 tbsp extra virgin olive oil

• 4 - 6 cloves garlic minced

• salt and pepper to taste

• ½ cup freshly grated Parmesan cheese

Execution:

Preheat oven to 400 degrees

• In a bowl toss together Brussels sprouts, chopped garlic, olive oil, lemon juice, pepper, and salt; spread on a baking sheet.

• Roast for 25-30 minutes or until garlic and Brussels sprouts are tender.

• Toss with grated Parmesan cheese and serve.

Fresh Cranberry Sauce

This sauce is versatile and can be used with chicken, turkey, beef and a glaze for pork. Try adding chipotle peppers, blend and use it as a BBQ sauce.

Ingredients:

• 1- 12 ounce bag of fresh cranberries

• 1- cup of your favorite orange juice

• 1- cup of sugar

• 1 cinnamon stick

• grated fresh nutmeg (to taste)

• 1 star anise (I like it, if you don't, don't add it)

Execution:

• Put all ingredients EXCEPT the nutmeg in a stainless pot and bring to a boil.

• Stir a couple of times and incorporate. You will notice the cranberries start to pop,

• As soon as all cranberries are finished popping, pull it off the heat.

• Add nutmeg (a little at a time, it can be overpowering). Taste and adjust seasoning

• cool

• serve

Jane's Famous Cream cheese mashed potatoes

The best, if I do say so myself!

Ingredients:

Makes enough for 8

• 5 pounds white or Yukon Gold potatoes

• Sea salt and freshly ground pepper

• 8 ounces cream cheese, softened

• 1 stick unsalted butter (4 ounces), softened

• 1/2 to 1 cup whole milk, warmed

Execution:

•  Place cut potatoes and 1 tablespoon salt in a large pot, cover with cold water and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, about 35 minutes.

• Get mashing!

•  I use a hand potato masher, I find doing this by hand is a bit more gratifying and the results are rustic.. Yes, I leave the potato skin on!

• While mashing, add your warmed milk (a little at a time) until desired consistency. Then add the cream cheese and butter and incorporate.

• Season with salt and pepper

• DO NOT OVER MASH, if you do, the potatoes will become like paste and you'd be better off using your gluey potatoes for wallpapering your bathroom.

• Taste and adjust seasoning

•  Serve immediately, or keep low covered for up to 2 hours.

• Keep an eye on them and make sure they don't burn!!

Tuscan White Beans with Garlic and Fresh Sage

Had this delicious dish many times in Italy (usually with a Florentine steak). You will find, this is by far the easiest and fastest vegetarian recipe you will ever make.

You can serve it with steak, chicken, pork, seafood or have it as a main dish.

Ingredients:

Serves 2

• 1 - 15 ounce can of cannellini beans (drained and rinsed)

• 1/4 cup of extra virgin olive oil

• 4 whole garlic cloves crushed

• 4 - 6 whole fresh sage leaves

• salt and pepper to taste

Execution:

• Pour olive oil into a heated (medium) saute pan and toss in garlic to scent the oil. Do not burn (it's okay to brown a little).

• Quickly, add sage leaves to scent the oil (do not burn)

• Quickly, add beans and toss

• Salt and pepper to taste

• Taste...does it need anything??

• If it tastes the way you want it

• serve

Yellow basmati rice

Ingredients:

• 2 tablespoons chopped sweet onion

• 1 garlic clove, chopped

• 1 1/2 cups basmati rice

• 2 1/4 cups low-sodium chicken broth

• 1 teaspoon sea salt

• 1/2 teaspoon turmeric

Execution:

• Heat oil in medium pot over medium-high heat.

• Add onions and garlic; sweat about 2 minutes or until just beginning to brown.

• Add rice, broth, salt, and turmeric.

• Bring rice to boil. Reduce heat to medium-low, cover with a lid, and simmer until rice is tender and liquid is absorbed, roughly 18 minutes.

• Serve with stir fried vegetable (your favorites).

Tuscan lemon balsamic roasted carrots

Roasting the humble carrot with lemon, garlic, balsamic vinegar and fresh rosemary transforms this vegetable into something insanely addictive!

Ingredients:

Serving Size: 4-6

• 5 tablespoons unsalted butter

• 5 tablespoons extra virgin olive oil

• 1 1/2 pound peeled carrots

• 4 cloves of fresh garlic - peeled

• 1/2 teaspoon kosher salt

• 1/4 teaspoon freshly ground pepper

• 2 teaspoons fresh rosemary

•  4 tablespoons balsamic vinegar

•  2 teaspoons  brown sugar

•  zest of 1 lemon 

• 4 lemon slices

Execution

• Preheat oven to 400 degrees.

• Peel and cut carrots in half then into quarters.

• Put butter and olive oil on a baking pan to melt. Add carrots to the pan and toss to distribute butter and olive oil.

• Sprinkle with salt, pepper, rosemary, toss fresh garlic cloves and lemon slices to coat well.

• Mix balsamic vinegar and brown sugar together and reserve.

• Roast 45 to 50 minutes, tossing the carrots with the balsamic vinegar and brown sugar at the halfway point of roasting to caramelize properly.

• When tender and browned, garnish with lemon zest and more fresh rosemary

• Serve with roasted meats.

Greek Green Beans

Great with Poultry, Lamb or with Fish

Ingredients:

• Half lb. frozen green beans (thawed) or blanched green beans

• 1 ½ cup tomato sauce

• 1 Tsp. oregano

• 1 cup low sodium vegetable stock (or for non vegetarians, chicken stock)

• Feta cheese

Execution

You are basically stewing these beans, they are not to be served al dente.

• In a pan on medium heat, add green beans

• Add tomato sauce and mix

• Add stock

• Add oregano

• Put a lid on you pot and turn down the heat to low.

• Slow cook down until beans are tender

• Serve with feta cheese crumbled on top

Chopped Greek salad

Imgredients:

Serves 8

• 1 red onion medium dice

• 1 yellow bell pepper medium dice

• 1 green bell pepper medium dice

• 1 red bell pepper medium dice

• 2 seedless cucumbers medium dice

• 1 pint grape tomatoes sliced in half

• 1/4 lb kalamata olives (pitted)

• As much crumbled feta cheese as you like

Dijon Vinaigrette with oregano and garlic:

• 1/4 cup red wine vinegar

• 1 tsp fresh minced garlic

• 1 tsp granulated garlic

• 1 tbsp. Dijon mustard

• 1/2 cup extra virgin olive oil

• 1 tbsp dried oregano

• Salt & pepper to taste

Execution:

• In a medium sized mixing bowl add vinegar and stir in garlic

• Add mustard and whisk

• Slowly whisk in the olive oil so it emulsifies

• Add salt and pepper

Assemble

• Put all chopped vegetables in a large stainless bowl

Do not add dressing until you are ready to serve the salad. If you dress it too early, the vinaigrette will "cook" the vegetables.

• When you are ready to eat, dress the salad

• Add a little dressing at a time and toss until all vegetables are coated. Do not drown the salad in dressing. You may have some leftover...not a bad thing.

• Crumble feta cheese on top and toss some more.

• Taste, and adjust seasoning

• Garnish with some more oregano on top.

• Serve it dammit!

Roasted yukon gold & sweet potatoes  with fresh sage

Ingredients:

Serves 6-8

• 1 1/4 lb Yukon Gold potatoes, cut into wedges

• 1 large red-skinned sweet potato (yam), cut into wedges

• 1 large tan-skinned sweet potato, cut into wedges

• 1/4 cup olive oil

• 1 tsp dried thyme

• 1 tbsp granulated garlic

• 1 tbsp coarse kosher salt

• 1/2 tsp fresh cracked pepper

• 6 medium fresh sage leaves chopped and reserve

Execution:

Preheat oven 425 degrees

• Put all ingredients In a large stainless bowl

• Toss with olive oil, salt, pepper, dried thyme and granulated garlic

• Place evenly on a rimmed baking sheet

• Put on a middle rack in the oven

• Bake for 40 minutes, stir occasionally or until golden and tender inside

• When ready to serve, splash with olive oil and toss with fresh sage

• Serve it already!!

Standard Basmati Rice Recipe

Ingredients:

• 1 cup basmati rice (rinsed)

• 1 1/2 cups water or chicken stock

• 1 bay leaf

• Squeeze of lemon

• Bring liquid to a boil

• Add rice, bay leaf, lemon juice and stir

• Cover rice and turn down to a simmer

• Simmer till all liquid is gone

• Take off the heat

• Let stand with lid on for a couple of minutes

• fluff with a fork

• Serve….NOW!

Curried Quinoa with Vegetables Cilantro and Lime

Delicious and healthy!

Ingredients:

Serves 2

• 1 cup of cooked and cooled quinoa

• a couple tbsp of olive oil

• 1 tbsp curry powder

• 1 tsp turmeric

• soy sauce, to taste

• salt and pepper, to taste

• 1/4 pound shiitake mushrooms, sliced

• 1/2 bell pepper, diced

• 1/4 sweet onion, diced

• 1/8 pound green beans, cut in half

• 1 carrot, diced

• 1 stalk celery, sliced

• 2 cloves of garlic, sliced

• fresh jalapeno, sliced (if you like it hot)

• fresh cilantro

• lime slices

Execution:

• In a wok or saute pan, over medium high heat: add oil, garlic, ginger and hot pepper...do not burn

• add curry powder and turmeric to release essential oils and flavor the oil

• add a pinch or two of salt (cause curry powder doesn't have salt in it)

• add carrot, bell pepper, celery and green beans, stir fry for a few minutes, please don't overcook.

• Add the mushrooms (and more oil if needed) the mushrooms tends to soak up the oil

• add onions, toss

• taste the vegetables, do they need anything? more curry powder? more salt? soy sauce?

• add the cooled quinoa and toss and incorporate

• Toss the quinoa with all the vegetable and heat through

• add a few splashes of soy sauce

• taste... does it need anything? If it tastes like the way you want it...serve it!

• toss in some fresh cilantro

• garnish with fresh lime

• serve