Kale with Caramelized Shallots

Kale with caramelized shallots next to a tomato and goat cheese tart Kale comes in many varieties. I used lacinato (dinosaur kale) for this recipe. Kale is one of the healthiest vegetables around. Kales nutrient richness stands out in 3 particular areas-(1) antioxidant nutrients, (2) anti-inflammatory nutrients, and (3) anti-cancer nutrients in the form of glucosinolates.  To be sure to enjoy the maximum nutrition and flavor it is important to...

 

Roasted Asparagus

If there was a fan club for asparagus, I would probably be president.  I LOVE this delicious green veggie.  I will throw asparagus in just about any meal I can, but one of my favorite ways of eating it is roasted!  It is so simple and easy to make.  Oh and you can use this recipe on either green or white asparagus - I’m just partial to green cause it’s my favorite color! Ingredients: 20 stalks of asparagus with the ends...

 

Walnut Pate’

This pate’ is great on crackers, spooned in celery, mushroom caps or endive, or in tomato stacks (recipe in notes). It’s a great appetizer, snack or light lunch. The walnuts require soaking before preparing the pate’ so plan ahead. Soaking is easy, just place the nuts in a mason jar, fill with cool water and screw on the lid. Soak for 4-6 hours. 1 cup of walnuts will yield 1 1/4 cups soaked. This recipe is from “Raw Food...

 

Tomato and Goat Cheese Tart

I love fresh tomatoes. I have been known to buy a pint at the farmers market and have them eaten before I even get home. This tart captures that fresh tomato flavor, is easy to make and makes an impressive presentation for very little work. Ingredients: 1 cup brown rice 1/2 cup grated cheddar cheese 1 egg, lightly beaten 4 Roma tomaotes, quartered 6 cloves garlic, unpeeled 1 tablespoon olive oil Freshly ground black pepper 1/4 cup fresh basil 2...

 

Roasted Vegetables

Roasted Vegetables This is a pretty basic dish that I eat probably 3-4 times a week. You can change it up by using different vegetables, adding beans, serving over cooked quinoa or rice or adding in a scrambled egg. I like to use the vegetables that are in season and freshest. Ingredients: 3-4 cups total of whatever vegetable combination you like (the following is a sample combination) 8oz mushrooms (I like baby bellas) 1 red pepper 1 onion 1 medium...

 

Scalloped Potatoes

I have made scalloped potatoes many times. It was one of my husbands favorite meals. I recently made a cleaner version from the Clean Eating magazine, September/October 2010 issue.  I never thought to saute the onions first, but what a difference. It adds such flavor. I made a few minor adjustments to accommodate my son in laws love of cheese. Ingredients: Olive oil spray 1-2 tablespoons olive oil 1 medium onion, halved lengthwise and thinly...

 

Wild Grains Rice Pilaf

This is a great recipe that can be made and stored in single serving containers in the freezer and easily pulled out when you need a quick meal.  It is NOT a quick recipe.  You will need to plan in advance when you want to eat this meal as the grains will take some time to cook.  I usually make the grains over a day or two and then cook everything up for dinner the next night.  Ingredients: 1 cup Lundberg Wild Blend Rice (I prefer to use Lundberg...