Recipes

Roasted Vegetable Salad

  • 1 cup sliced mushrooms
  • 1 cup thinly sliced carrots
  • 1 cup green or yellow bell pepper, chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cup onion
  • 2 tbsp pitted olives, chopped
  • 2 tsp lemon juice, divided
  • 1 tsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 3 cups stemmed spinach, torn

Preheat oven to 375F. combine mushrooms, carrots, bell pepper, tomatoes, onion, olives, 1 tsp. lemon juice, oil, oregano and black pepper in large bowl; toss until evenly coated. Spread in a single layer on baking sheet.

Roast 20 minutes, stirring once. Remove from oven; stir in remaining lemon juice. Serve warm over spinach.

Options:
*add your favorite cheese
*put vegetables on skewers and grill

Rustic Dried Cherry Salad

  • 3 cups cubed French bread
  • 1/4 cup pecans or walnuts, chopped
  • 1/2 cup dried sweetened cherries, chopped
  • 1 celery stalk, trimmed and diced
  • 3 tbsp olive oil
  • 1 tbsp honey
  • 3 tbsp raspberry vinegar
  • 2 tbsp water
  • 1/4 tsp curry powder

Preheat oven to 350F. Spread bread cubes on baking sheet; bake 15 minutes or until toasted. cool completely and set aside.

Toast nuts in medium skillet over medium heat 3 minutes, stirring frequently.

Combine nuts, cherries, celery and bread in large bowl.

Combine oil, vinegar, honey, water and curry powder in a cup; stir well. Pour over salad and toss. Serve immediately.

Fennel, Apple & Carrot Salad

  • 1 small fennel bulb, shredded
  • 1 medium carrot, shredded
  • 1 small red or yellow bell pepper, chopped
  • 1 granny smith apple, diced (place in lemon water until ready to use)
  • 1 green onion, thinly sliced
  • 1/2 Roma or 4 cherry tomatoes, diced
  • 2 tbsp mayonnaise
  • 2 tbsp plain yogurt
  • 1 tbsp cider vinegar
  • 1 tbsp chopped parsley
  • 1/2 tsp dried dill weed
  • 1/8 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp sugar
  • pinch ground pepper

Combine fennel, carrots, bell pepper, tomatoes, apple, and green onions in a medium bowl.

Combine mayonnaise, yogurt, vinegar, parsley, dill, cumin, salt, sugar, and black pepper in a small bowl until smooth. Add to vegetables and toss to coat. Refrigerate, covered, until ready to serve.

Sous Vide Jerk Pork Tenderloin with Mango Salsa

sous vide jerk pork tenderloin with mango salsa

1/4 cup light brown sugar
1 tablespoon ground allspice
1/2 teaspoon cayenne pepper (you can use more if preferred)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground cumin
salt and pepper
2 1-pound pork tenderloins
2 tablespoons canola or vegetable oil
1 mango, pitted, peeled, and diced
1 red bell pepper, seeded and diced
1/4 cup fresh cilantro, chopped (I usually have more on hand because I love cilantro.)
3 tablespoons finely diced red onion
2 tablespoons lime juice
1 small jalapeno, seeded and finely diced

Set your sous vide temperature to 135 degrees F.

In a medium bowl combine the brown sugar, allspice, cayenne pepper, cinnamon, cloves, cumin, 2 teaspoon salt, and 1 teaspoon black pepper. Rub mixture over tenderloins.

Heat oil in a heavy skillet over medium-high heat. When the oil is shimmering, add the pork and sear until browned on all sides. Transfer to a plate and let rest for 10 minutes.

Place tenderloins and any leftover spice rub in a large vacuum seal or zipper bag (think freezer instead of storage weight). Seal using the water immersion technique or vacuum sealer on moist setting. Once the water temperature is at 135F, place the bag in the water bath and let go for 2 hours.

Prepare the salsa by putting the mango, bell pepper, cilantro, onion, lime juice, and jalapeno in a medium bowl. Mix well and season to taste with salt and pepper. Cover and keep chilled until ready to use.

When the timer goes off, remove the bag from the sous vide bath. Let rest 10 minutes, then remove from the bag and pat dry. Slice the tenderloin and serve topped with the mango salsa.

Spicy Green Beans

Green bean casserole. Just the mention of it conjures up the specter of Thanksgiving dinner. It also brings up heated debates regarding what is in it, do we really need it, who fixed it well, and heck, why can’t we just have green beans with butter and bacon? Enter Food Network chef Alex Guarnaschelli with her take on green beans. I adapted my recipe from hers, because we all want to copy the best.

3/4 cups green beans (washed, tipped, and cut into 1-inch pieces)
3 tablespoons creamy horseradish sauce
2 tablespoons olive oil
2 tablespoons apple cider vinegar
zest and juice of one lime
6 sprigs basil, stemmed
1/4 cup slivered almonds
1/4 teaspoon mustard
bacon pieces, to top beans with
salt and pepper

Whisk together the horseradish, olive oil, cider vinegar, mustard, lime juice and zest. Make sure everything is incorporated well. Taste, then add a touch of salt and pepper. Whisk and taste again. Set aside.

Cook green beans in boiling salted water. Make sure to have a bowl of ice water with a colander in it ready. When the beans are cooked but slightly crunchy (about 2-4 minutes), remove from boiling water and put into the colander in the ice water. Stir the beans in the water to cool them quickly.

Once the beans are cool, drain well and put into a medium bowl. Add the dressing and some of the almonds, then toss to coat. Taste again, and season with more salt and pepper if needed.

Chill in the refrigerator for at least 30 minutes. Stir in the basil leaves and sprinkle with remainder of slivered almonds and bacon pieces.

Optional ingredients: bacon (obviously); cocktail onions, cut into quarters; diced peppers; dried cranberries; fried garlic or onions

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