Yields 4 Servings

Asian Zucchini Noodle Salad

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Ingredients

• Vegetables for the Salad
• 3-4 zucchinis
• 1/2 t. salt
• 1 1/2 C. thinly-sliced and roughly-chopped red cabbage
• 1 large carrot (grated)
• 1/2 large red bell pepper (thinly-sliced and cut into 1-inch segments)
• 2 green onions (thinly-sliced on the diagonal)
• 1/2 bunch cilantro (chopped)
• Chopped peanuts for garnish
• Dressing
• 1/3 C. seasoned rice vinegar
• 2 T. olive oil
• 1 1/2 t. dark roasted sesame oil
• 1 clove garlic (minced)
• Pinch of red pepper flakes

Instructions

1. Spiralize the zucchini. You should have about five cups of zucchini noodles for this recipe. As you spiralize the noodles, you will want to cut them into manageable lengths. Place the spiralized zucchini noodles in a large bowl and set aside.
2. Combine cabbage, carrot, bell peppers, onions and cilantro in a bowl. Set aside.
3. Whisk rice vinegar, olive oil, dark sesame oil, minced garlic and red pepper flakes in a bowl. Pour this dressing over the cabbage mixture and let the mixture marinate for an hour or so.
4. Arrange the marinated cabbage mixture over the top of the zucchini noodles. Spoon a couple of spoonfuls of the dressing over the dish. Garnish with chopped peanuts and additional cilantro.

Notes

Yields 6-8 Servings

Butternut Squash and Mushroom Wellington

45 minPrep Time

30 minCook Time

1 hr, 15 Total Time

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Ingredients

• 4 T. butter
• 1 1/4 lb. butternut squash (peeled and cut into 1/2 inch cubes)
• 1 t. maple syrup
• 1/2 t. chopped fresh thyme
• 1/8 t. smoked sweet paprika (or regular paprika)
• 1/2 t. kosher salt (or more to taste)
• 2 garlic cloves (finely chopped)
• 1 large shallot (finely chopped)
• 3/4 lb. cremini mushrooms (roughly chopped)
• 1/3 C. dry white wine
• 1/4 t. ground black pepper
• 2 T. chopped parsley
• Flour
• 1 (14 to 16 ounce) package of puff pastry
• 1 C. crumbled goat cheese
• 1 egg (whisked with 1/2 t. water)

Instructions

1. Preheat oven to 400 degrees F. Line a large baking sheet with either parchment or a Silipat mat.
2. Divide your butternut cubes into two portions. Melt 1 T. butter over a medium-high heat. Put one portion of the butternut cubes into the hot skillet with the butter. The butternut squash cubes should lay on the pan in a single layer. The combination of the high heat and the butter will begin to caramelize the squash. Cook the squash for 4 minutes undisturbed. At 4 minutes, stir the squash and continue to cook for another 7 or 8 minutes. Watch the squash while it is cooking. You want it to caramelize but there is a fine line between that and burning. Remove from the pan and put into a bowl. Cook the other half of the butternut squash in 1 T. melted butter in the same way. At the end of the cooking, mix in the syrup, thyme, paprika and 1/4 t. salt. Cook for one more minute. Put this squash mixture into the bowl with the first half of the squash you cooked. Stir. Set aside.
3. Turn your heat to medium and melt the remaining 2 T. of butter in the same skillet that you used to cook the squash. Add the garlic and the shallot and cook for 1-2 minutes. Add the mushrooms and the remaining salt to the skillet and cook until the mushrooms soften and release their juices. Continue to cook the mushrooms until their liquid evaporates (about 10 minutes). Add the wine, stir and cook until the wine evaporates (5 minutes). Stir the pepper and parsley into the mixture. Adjust seasonings. Set aside.
4. Lightly flour your working surface and unfold the defrosted puff pastry (follow directions for defrosting on the package). You will need one large sheet of the puff pastry (a 10 by 15 inch rectangle). Cut the puff pastry into two 5 inch by 15 inch rectangles. Leaving a 1/4 inch border around the edges of the puff pastry, arrange the chopped, cooked mushroom mixture down the center of the pastry. Sprinkle crumbled goat cheese over the mushrooms. Spoon the squash down the center of the mushrooms and cheese (you will want to make a thinner spread of the squash on top of the mushroom-cheese mixture (like a stripe of squash down the center of the mushrooms and cheese), leaving about a 1 1/2 inch border.
5. Brush the exposed edges of your pastry with egg wash. Grab the short ends of the pastry and fold them toward the middle, crimping the edges of pastry to seal them. Now, pinch the long sides of the pastry together to seal that part. Turn the puff pastry package over and place seam down on your prepared baking sheet. Brush the top of your pastry with egg wash and bake for approximately 30 minutes until it is puffed and golden brown.
6. Remove from oven and let the Wellington rest for a few minutes before cutting it. Cut into slices with a serrated knife and serve.

Nutrition

Calories

909 cal

Fat

66 g

Carbs

64 g

Protein

11 g

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Yields 4 Servings

Artichokes, Sweet Cherry Tomatoes, Thyme and Basil

40 minPrep Time

40 minCook Time

1 hr, 20 Total Time

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Ingredients

• 4 medium to large globe artichokes
• Olive oil
• Sea salt and freshly-ground pepper
• 2 cloves of garlic (sliced thin)
• A handful of fresh thyme leaves
• A handful of fresh basil leaves (torn)
• Juice of 1/2 lemon (and more for the soaking water for the artichoke hearts)
• 20 ripe cherry or grape tomatoes
• 1 small dried red chili (or to taste)

Instructions

1. Preheat oven to 350 degrees F.
2. Peel and prepare artichoke hearts. Quarter them and put them in a bowl of water with lemon juice to keep the artichokes from discoloring.
3. Add olive oil to a saucepan and sauté artichoke hearts for about 5 minutes with the lid on your pan. Add one half of the garlic, half the thyme and a generous pinch of salt to the pan. Cook (with the lid off the pan) until the garlic softens. Add the lemon juice to the pan and cook until the liquid in the pan has cooked away. Remove from the heat.
4. Wash and dry the tomatoes. Put in a bowl with some olive oil, salt and pepper, dried chili, and one half of the torn basil. Mix these ingredients well so that the oil coats the tomatoes. Pour the tomatoes into a baking dish and spread them out evenly.
5. Add the artichoke heart quarters to the tomatoes in the baking dish along with the remaining garlic. Sprinkle the remaining thyme and basil over the dish, season with salt and pepper and drizzle with olive oil.
6. Bake at 350 degrees F. for 40 minutes.

Notes

Nutrition

Calories

162 cal

Fat

2 g

Carbs

35 g

Protein

8 g

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