Club Sandwhiches

 

 Ingredients (Double for 2 Sammies)

1/2 Baguette of Herb Cheese Bread (see recipe)
3 thick slices of black pepper cheese
2 slices Goat Gouda
1/2 avocado
Tomato slices
1/4 cup spinach
1/2 tbs olive oil Mayonnaise
Fresh black pepper
Pinch of salt

How to make Club Sandwiches

This is a wonderful sandwich that is decadent and filling without making you feel too heavy after.  If you are not using my herb cheese bread recipe, be sure to use some good, fresh bread.  That will make a big difference.  You can also use different cheeses, but be sure that they are strong, aged cheeses that can stand up to the other flavors in the sammy.

Mix mayonnaise and avocado together with salt and pepper. You can leave it a little chunky if you want. This will make a great spread to moisten the sandwich but still keep it pretty healthy. Lay cheese slices over this and press slightly. Add other toppings and top with a bit of fresh pepper.

I like mine with a nice cold glass of white wine. Enjoy!

Arugula White Pizza

 

Ingredients

1 whole wheat prepared pizza dough (WW optional)
about 1/2 cup olive oil
5 cloves of garlic
1 shallot
2 sage leaves
1 thyme sprig
S&P
crushed red pepper flakes (optional)

1/2 cup  freshly grated Parmesan
1/3 cup freshly grated Asiago
9 thin slices of Fontina
2 cups sliced cherry tomatoes
2 cups arugula
1/4 cup slice basil
Balsamic Vinegar (optional)

How to make Arugula White Pizza

I made this pizza to celebrate my new oven!  It is so delicious!!

Let the pizza dough rest according to the directions.  Then, stretch it out into whatever shape pleases you most.  I like to put it into the oven when it is almost preheated and let the dough crisp up a bit more.  I usually keep it in there for about 10 minutes.

Meanwhile, heat minced garlic and shallots with the torn sage and thyme over medium low heat in the oil.  I usually let this cook for about 10 minutes as well to ensure that all of the flavor seeps into the oil.  Add S&P and red crushed pepper halfway through this.

Remove the dough from the oven and evenly pour the olive oil mixture over the pizza.  Top with the slices of fontina.  Then add the tomatoes and half of the basil and sprinkle the other cheese on top.

Bake in the oven for about 10-13 minutes, or until crust is crispy and the cheese is bubbly.  Let the pizza stand for about 2 minutes and add the arugula and the remaining basil.  Serve with a side of balsamic vinegar and enjoy!

Green and Red Rice Pilaf

Ingredients

1 cup wild rice mix
2 cups vegetable stock or water
2-3 tbs apple cider vinegar
3 green onions, sliced
1/2 lb green beans, trimmed, cut, and steamed
1 cup cherry tomatoes
1/2 cup cabbage, sliced
Salt and Pepper

 

How to make Green and Red Rice Pilaf

This is a yummy dinner or a hearty side dish that can be served both hot and cold.  The wild rice in the mix tends to turn the other rices a light purple/red color.

In a medium pan, bring rice and stock/water to boil, then reduce to a simmer.  Put the lid on, and cook for about 30 minutes or until tender.  (If using fresh green beans, you can steam them on top of the rice when the rice is about 10 minutes away from being cooked).

When rice is cooked, fluff with a fork and add the beans, cabbage, onions, tomatoes, S&P, and vinegar.  If serving cold, put in refrigerator.

Breakfast Burritos

 

Ingredients

2 tortillas, warmed
1 avocado, sliced
1 large potato, thinly sliced
3 eggs, beaten
1 tbs milk
1/4 cup sharp cheddar cheese or Asiago
1/2 cup arugula
1 green onion
1 1/2 tbs oil, divided
1 pinch granulated garlic
salsa
cilantro
sour cream
S&P

 

How to make Breakfast Burrito

This is the perfect way to use up some of those ingredients you have in the fridge on a night that you want some simple, delicious, filling dinner.

In a non-stick skillet, heat 1 tbs oil over medium heat.  Add potato, salt, pepper, and garlic and saute for about 8 minutes or until tender.  Transfer to a paper towel and blot off extra oil.

Heat remaining 1/2 tbs of oil in the same pan, and add beaten eggs with milk and cheese beaten into them.  Add salt and pepper and a pinch more garlic.  Heat evenly over low heat, scrapping the pan with a heat resistant spatula as the bottom warms.  Heat through.

Assemble potatoes, eggs, arugula, cilantro, onion, cilantro, salsa, and sour cream on warmed tortillas and serve hot.

Brie and Apple Sandwiches

 

Ingredients

2 large slices of rustic sourdough bread
5 slices of good quality Brie cheese
1 cup arugula (loosely packed)
5-8 grape tomatoes, halved
1 granny smith apple, thinly sliced
Balsamic vinegar
Fresh cracked pepper

How to make Brie and Apple Sandwiches

This is such a yummy sandwich that won't make you feel too full or bloated after you eat it.  I often use light brie cheese, but you can go for the full fat too.

Toast the bread on high in a panini maker or stove top.  Layer the cheese right on to the warm bread, followed by the tomatoes, apples, and arugula.  Drizzle some balsamic vinegar over the arugula and top with fresh crack pepper.

I serve 1/2 sandwich with an arugula and strawberry salad, but you could double this and have two large sandwiches for an entree.

Strawberry Arugula Salad

 

Ingredients

2 large strawberries, sliced
2 cups arugula
6 spinach leaves
3-6 grape tomatoes, halved
1 celery stalk, chopped
2 florets cauliflower, chopped
1/4 cup shaved/shredded Parmesan cheese
1 tbs dried currants (optional)

How to make Strawberry Arugula Salad

This salad is a wonderful balance of sweet, salty, tart, and peppery. It is perfect along side any meal, but I usually serve it with an Italian style dish.

Combine all ingredients in a large bowl.  Top with an Italian vinegarette or use one of my standard dressing recipes:

Dressing:
1/4 cup lemon juice
1 tbs white wine vinegar
1/4 cup truffle oil (or olive oil)
1/2-1 tsp salt
1/2 tsp pepper
1/4 tsp white sugar
1/2 tsp garlic powder

or

For the Dressing:
1 tbs apple cider vinegar
1/4 cup truffle oil (or olive oil)
1/2 tsp salt
1/2 tsp  fresh cracked pepper

Enjoy!

Spaghetti Sauce

Ingredients

28 oz can of diced tomatoes
3-4 cloves of garlic, minced
1/2 tbs olive oil
1 tsp dried rosemary
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried Italian herb mix
1 pinch granulated onion/onion flakes
1/2 tsp granulated garlic
6-8 whole peppercorns
1 pinch red pepper flakes
S&P
Splash of balsamic vinegar (optional)

1 tsp reduced fat cream cheese (optional)

10 oz whole wheat pasta, cooked in salted water
Parmesan Cheese (optional)

 

How to make Spaghetti Sauce

This is a recipe that only gets better the longer you cook it, so be prepared to wait a bit for the deliciousness that will ensue.

If you like, add some vegetable towards the end!

In a large skillet, heat oil over medium heat.  Add garlic, salt and pepper.  Heat until fragrant (about 4 minutes).  Add in tomatoes and juice, herbs, and seasonings.  Be careful with the salt here.  You do not want to over salt this because it will reduce.

Bring to a slow boil and then reduce to a simmer.  Cover and cook for about 2 hours, stirring occasionally.  For the last 30 minutes, I leave it uncovered to reduce a bit more.  If using the cream cheese and/or balsamic, add it in at the very end.

Break up any large pieces of tomato with a fork, and serve tossed with pasta and topped with Parmesan cheese.  Enjoy!

Tortellini with Creamy Greens

 

Ingredients

1/4 cup low fat  cream cheese
2 tbs olive oil
2 cloves garlic, minced
1/2 lemon
1 shallot, minced
1/4 cup dry white wine
1/4 lb greens, roughly chopped
1 cup vegetable stock
5 cherry tomatoes, quartered
1/2 tsp lemon pepper
S&P
Cheese for garnish

  

How to make Tortellini with Creamy Greens

You can use any kind of greens that you want with this.  I used a variation of mustard greens, but spinach, arugula, dandelion, or any other thin salad greens would work.

Cook tortellini according to the package directions in seasoned/salted water for about 2 minutes less than directed.  Drain, but reserve about 1/2 cup of the cooking water.

Meanwhile, heat oil over medium heat in a large sauce pan.  Add garlic and shallot and saute for about 3 minutes.  De glaze the pan with the wine.  Add stock, and let reduce for about 8 minutes over medium heat.

Add juice from the lemon, greens, and cooking water.  Then, when the greens are wilted, add the cream cheese.  Heat until creamy. Add the pasta, tomatoes, lemon pepper, and salt and pepper.  Cook for about 2 minutes.

Serve with grated cheese and lemon zest.  Enjoy!

Healthier Nachos

 

Ingredients

Tortilla Chips
1/2 cup sliced tomatoes
About 10 sliced black olives
1 ripe avocado
1/4 cup purple cabbage
1/4 cup spinach
1 1/2 green onion
1 jalapeno
1/2 cup fresh grilled corn
1/4 bunch of roughly chopped cilantro
1/3 cup Nacho cheese sauce
3 tbs salsa
3 tbs sour cream
1 tsp cumin

How to make Healthier Nachos

This is just an updated version of my nachos that manages to get a few more vegetables in there!

To Make:
Preheat the oven to 375F degrees.

In a medium size casserole dish, spread an even layer of chips lining the bottom of the dish.  Drizzle nacho cheese sauce evenly over the chips.  Then, sprinkle some of the tomatoes, olives, sliced onions, corn, jalapenos, and cilantro over the chips.

Then add another layer of chips.  Pour the rest of the cheese sauce over these chips.  Then sprinkle the rest of the tomatoes, olives, corn, jalapenos, and the tsp of ground cumin over the chips as well. 

Bake in the oven for about 10 minutes or until cheese sauce is hot.  Top with salsa (see recipe), spinach, cabbage, avocado, green onions, cilantro, and sour cream.

Italian Vegan Vegetable Soup

 

Ingredients

1 tbs olive oil
3 cloves garlic, minced
1 medium yellow onion, diced
1 14 oz can Italian style diced tomatoes
1 head broccoli
1/4 bunch kale
1/4 cup barley
2 stalks celery, chopped
1 carrot, chopped
1 tsp dried, crushed rosemary
1 tsp dried oregano
1 tsp dried thyme
2 tsp dried basil
S & P

How to make Italian Vegan Vegetable Soup

This was created while I was craving pizza, but was on a very strict vegan, liver healthy diet (i.e. no bread or cheese and only liver healthy veggies).

In a dutch oven, heat oil over medium heat.  Add garlic and onion and sweat for about 5 minutes. 

Add carrots and celery and some salt and pepper.  Saute for about 3 minutes.  Add tomatoes and about 4 cups of water.  Bring to a boil, add barley and herbs, and then reduce to a simmer.

After about 15-20 minutes, add the broccoli and kale.  Heat until cooked through.

Season with salt and pepper and serve!

It's super easy, but really delicious!

Heavenly Havarti Sandwiches

 

Ingredients

4 slices of Tuscan Pane bread
1 avocado, slices
1/4 cucumber, sliced thinly
about 2 oz Havarti cheese, sliced
10 grape tomatoes, halved
Fresh cracked pepper

How to make Heavenly Havarti Sandwiches

I'm so annoyed when I go out to a deli or sandwich shop and they have a vegetarian sandwich that is a complete afterthought or something totally unappetizing (like a soggy bun and soggy grilled vegetables).  When I eat a sandwich, I want something crispy, fresh, and delicious!

Not to worry because these sandwiches are so fantastic, filling, and so easy to make. 

They really don't need any other toppings or dressings because the avocado provides the creaminess that mayonnaise or another dressing would give without all the calories and bad fats.  (My boyfriend tried stone ground mustard on his, but he decided he liked it better without it.)

First, lightly toast or grill the bread.  This will provide a bit of contrast to some of the softer items in the sandwich.

Assemble your sandwich in whatever way you want.  I used the Havarti first, avocado, cumbers, then tomatoes and topped with fresh cracked pepper.

Serve with soup or you favorite side and ENJOY!

Heirloom Cherry Tomato and Spinach Salad

 

Ingredients

For the Salad:

6 Heirloom cheery tomatoes
2 1/2 cups loosely packed spinach
1 1/2 tbs dried cranberries
1/2 tbs unsalted sunflower seeds
a few shavings a good, aged English cheddar

For the Dressing:
1 tbs apple cider vinegar
1/4 cup truffle oil (or olive oil)
1/4 tsp salt
1/2 tsp  fresh cracked pepper

How to make Heirloom Cherry Tomato and Spinach Salad

This salad is so delicious and so simple.  I do not choose to include too many ingredients because I really love to let the heirloom cherry tomatoes sing.  If you cannot find heirlooms, regular cherry tomatoes are fine too.

Slice the cherry tomatoes into halves or quarters (depending on the size) and combine in a bowl with the washed and dried spinach, seeds, cranberries, and cheese.

For the dressing, combine all dressing ingredients except for the oil in a separate bowl.  Then, slowly whisk in the oil.

Pour the dressing over the salad and serve.

Pasta with White Wine Sauce

 

Ingredients

8 oz fresh, dry pasta
2 cloves garlic, minced
1 large shallot, minced
1/2-1 tbs olive oil
1/4 cup dry white wine
1/2-1 cup vegetable stock
3/4 lb asparagus
1 tsp lemon pepper (optional)
1 pinch red pepper flakes
1 pinch salt (plus more for pasta water)
6-8 grape tomatoes, halved
Asiago and Parmesan cheese

How to make Pasta with White Wine Sauce

Serves 3-4

This recipe has become a staple in my house because of how easy it is to make and how DELICIOUS it is when you're done.

Be sure that you use good quality pasta in the dish because the sauce is so simple.  I used garlic basil linguine from Trader Joe's.  You can also use different vegetables, if you like.  I sometimes use green beans or broccoli; just be sure to adjust your cooking time a bit.

In a medium pot, bring some salted water with a pinch of red pepper flakes to a boil.  Add pasta and cook slightly less time than the package directions.  If you are using fresh pasta, it will only take a few minutes to cook, so plan accordingly.  Reserve about 1/2 cup of the pasta water.

In a large skillet, heat oil over medium heat.  Add garlic and shallot and cook about 3 minutes.  Slowly pour in the white wine and add the vegetable stock.  Add the trimmed and cut asparagus.  Make sure that there is just enough liquid to cover the asparagus.  Add the lemon pepper and salt.  Reduce heat to medium low and cover. 

When asparagus is crisp tender, add the pasta, tomatoes, and a bit of the pasta water.  Stir and adjust the liquid to ensure that it is not too soupy but that there is enough sauce.

Serve topped with cheese.  Enjoy!

Salsa

 

Ingredients

1 small white onion
2-3  cloves of garlic
1-1.5 lbs tomatoes (whatever variety you like)
1 14.5 oz can of tomatoes with green chilies
1 roasted green chili (or a can of roasted, sliced green chilies)
juice from 1 lime
1/2 cup cilantro
1/2 tsp granulated garlic
1 jalapeno
1 tsp cumin
1 pinch Mexican Oregano

How to make Salsa

This is the basic recipe for salsa that I use all the time.  It is always a hit for parties.  If I want to make it look a bit fancier, I will use halved or quartered cherry or grape tomatoes.

As always, please feel free to add more vegetables!  Corn or black beans are wonderful in this.

Sometimes, if the jalapeno is not too hot, I will add a splash of hot sauce or Sriracha for an extra kick and tang.

For ease, I combine 1/2 the onion, 1/4 lb tomatoes, garlic, jalapeno, lime juice, green chili, canned tomatoes, and 1/2 the cilantro in a food processor and pulse until well chopped. 

Then, I finely dice the remaining tomatoes, onion, and cilantro and add them to the mix.  Add the seasonings and let sit for at least an hour.

Serve with chips and enjoy!

Southwestern Orzo Pasta Recipe

 

Ingredients

2 cups uncooked orzo pasta
1 tsp cumin
1 tbs oil or butter
1 shallot diced
2 gloves garlic minced
2 cups vegetable stock
1/2 cup frozen corn (thawed)
1/2 chopped hot house tomato or 8 halved cherry tomatoes
1/4 cucumber, chopped
1 handful of cilantro
1 green onion, sliced
Asiago cheese for serving

How to make Southwestern Orzo Pasta

This can be a hearty main dish or a fantastic side dish.

In a large skillet, heat oil and sweat onions and garlic for 1 minute.  Add cumin and orzo and saute for about 3-5 minutes, allowing the pasta to brown slightly.

Slowly stir in the vegetable stock and bring to a boil.  Reduce heat to a simmer and let pasta cook, absorbing the stock.  When pasta is 90% done, stir in corn and heat.  Cook pasta until al dente and stir in tomatoes and cucumber.

Top with cilantro, green onion, and grated Asiago cheese.

Enjoy!

Lemon and Leek pasta Recipe

 

Ingredients

1 large lemon
3 tbs olive oil
1 leek (white parts)
1/2 yellow onion
1 shallot
2 cloves garlic
1/4 cup white wine
2 tbs flat leaf parsley
8 oz whole wheat pasta
1 ear of grilled corn
1 diced roma tomato
1 tsp red pepper flakes
garlic powder
salt and pepper to taste

How to make Lemon and Leek pasta

This is a refreshing pasta that can be served hot or cold.

Cook pasta according to package directions in heavily salted water until almost al dente.

Meanwhile, in a saute pan, heat oil over medium heat.  Add onions, shallot, and leek and saute for about 6-8 minutes.  Then add the garlic and saute for 2 more minutes.  Slowly add in about 1/2 cup of the pasta water and the wine.  Then add the corn (removed from the ear), parsley, tomatoes, and seasonings.  Add the pasta and toss.  Right before serving, add the juice from the lemon. 

Garnish each plate with lemon zest, and lemon wedge, and parsley.

Walnut Summer Salad Recipe

 

Ingredients

Salad:
3 cups baby spinach
1/4 cup chopped walnuts
1/4 cup alfalfa sprouts
1/2 diced roma tomato
1 hard boiled egg quartered
2 tbs dried cranberries
1 sliced green onion

Dressing:
1/4 cup lemon juice
1 tbs white wine vinegar
1/4 cup truffle oil (or olive oil)
1/2 tsp salt
1/2 tsp pepper
1/4 tsp white sugar
1/4 tsp garlic powder

How to make Walnut Summer Salad

This refreshing salad serves about 2 people

Combine salad ingredients in a large bowl if sharing or divide into two bowls.  I like to season the eggs with salt and pepper before putting them into the salad.

In a separate bowl (I use a measuring cup), combine all dressing ingredients except for the oil.  Then, slowly whisk in the oil.

Drizzle over salad and serve immediately.

Kale and Barley Soup

 

Ingredients

2 tbs butter
1 white onion
1 shallot
3 cloves garlic
1/2 tbs curry powder
1 14.5 oz can of diced tomatoes
3 cups vegetable stock
2 cups water
3/4-1 cup pearl barley
3 bay leaves
1 tbs vegetarian worcestershire sauce
2 carrots
1 stalk celery
3 leaves of chopped kale
1 green bell pepper
2 tsp celery salt
1 tsp garlic salt
1 tsp dried Italian seasonings
pepper to taste

How to make Kale and Barley Soup

This is a healthy and rich recipe that can be modified for any vegetable tastes.  I often add cannellini beans for some extra protein.

In a large dutch oven, heat butter over medium heat.  Add diced onion and shallots and saute for about 4 minutes.  Then add the garlic and curry powder and saute for a few minutes more.  Then add the tomatoes in juice, vegetable stock, water, worcestershire sauce, Italian seasonings, bay leaves, celery salt, garlic salt, and pepper and bring to a boil.  Add the barley and reduce to a simmer.  The barley takes a while to cook, so I wait a while to add my vegetables so they don't get soggy.

After about 20 minutes, add the carrot and celery.  Cook until barley is nearly tender.  Then add the bell pepper and kale and cook until all ingredients are thoroughly cooked.

Enjoy!

Veggie Frittata

Ingredients

1 1/2 tbs vegetable oil
1 shallot
2 cloves garlic (minced)
1 green bell pepper (diced)
1/2 large diced tomato
4 large beaten eggs
1 cup chopped spinach
1-3 tsp garlic salt
1/2-1 tsp black pepper
1 tsp crushed red pepper flakes
1/2 cup shredded Italian blend cheese

How to make Veggie Frittata

This recipe is great because you can take anything that you might have in the fridge and throw it into a frittata.  I used things that I needed to get rid of soon, but you can put in anything you like.

In a cast iron skillet, heat the oil and add the diced shallot, garlic, and bell pepper.  Cook over medium heat until softened and very fragrant.  Then, add the spinach and tomato and simmer for about another minute or two until the spinach is mostly wilted.

In another bowl, whisk eggs, salt, red pepper, and pepper.  Then, just before adding to the other ingredients, add 1/2 of the cheese to the eggs and stir.

Add this to the skillet and cook over medium heat for about 3-4 minutes.  As it is cooking, scrape the sides and bottom of the pan to move the egg around.  When the eggs are mostly cooked but still a bit loose, cover with remaining  cheese and put into a 400 degree oven. 

Set the oven to high broil and leave the eggs in for about 2 minutes until cheese is slightly brown.

Remove from the oven and let stand for about 5 minutes more to let the eggs set.

Cut into wedges and enjoy!