Easy Bok Choy Stir Fry

Here's a simple, yet super delicious, way to prepare bok choy.

INGREDIENTS

• 1-1.5lb bok choy

• 1 Tablespoon olive oil

• 3-4 garlic cloves, sliced or minced

• 2-3 Tablespoons teriyaki sauce (OR soy sauce with sesame oil)

• Salt and pepper to taste

• Optional: sesame oil and sesame seeds

DIRECTIONS

1. Cut the bok choy in half lengthwise, in quarters or bite-sized pieces. Rinse well and drain. (Don’t dry the bok choy as the water will help steam in the pan).

2. Heat oil in a large pan and sauté the garlic for about 15-20 seconds and set aside.

3. Arrange the bok choy cut side down in a single layer, cover, and steam for about 3 minutes on medium low heat. Flip over, drizzle some of the teriyaki sauce and cook for a few minutes until crisp tender, adding salt and pepper to taste. Stir in garlic and optional sesame oil.

4. Transfer to a serving platter and top with sesame seeds before serving.”

So grab some bok choy and try this out, or head over to lovekoreanfood.com for more great recipes.

Enjoy!

Roasted Butternut Soup

Check out this great recipe from www.plantyou.com with this fantastically delicious roasted butternut squash soup!

INGREDIENTS:

• 1 large butternut squash, seeds removed, halved and scored

• 1 yellow onion, peeled and quartered

• 3 heads garlic, tops sliced off

• 3 sprigs thyme

• 1 tsp paprika

• ½ tsp Salt & pepper

• 1 tbsp extra virgin olive oil

• 2 ½ cup vegetable broth

• ½ tsp minced ginger

• ½ tsp turmeric

• 1 cup full fat coconut milk, or vegan heavy cream

GARNISH:

• Pumpkin seeds

• Thyme sprigs

INSTRUCTIONS:

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.

2. Add the squash, onion, garlic and thyme to the baking sheet. Drizzle everything lightly with olive oil and add paprika, salt and pepper. Roast for 40 minutes, until the squash is fully cooked. If the onion and garlic are cooked before the squash, remove them from the sheet pan and allow the squash to cook for an additional 10 to 15 minutes.

3. Add the squash, apart from the skin, and remaining ingredients to a large pot. Using an immersion blender, combine until you have a smooth, creamy soup, adjusting the amount of broth to achieve a desired consistency. Enjoy immediately.

Go check out www.plantyou.com for tons of great recipes!

Enjoy!

Arugula Strawberry Salad

INGREDIENTS (for 4 people)
SALAD

• ⅔ cup sliced or slivered almonds

• 3 tablespoons sugar

• 10 ounces arugula greens

• 8 ounces strawberries, hulled and quartered or chopped

• 1 avocado chopped

• 2 ounces crumbled goat cheese

• ⅓ cup roasted salted pistachios, chopped

CHAMPAGNE VINAIGRETTE

• 3 tablespoons champagne vinegar

• 1/2 lemon, juiced

• 2 tablespoons honey

• 1 teaspoon dijon mustard

• 1 garlic clove, freshly grated

• pinch kosher salt and pepper

• 1/2 cup olive oil

INSTRUCTIONS 

1. Place the almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts and is caramely, coating all of the almonds - about 6 to 8 minutes. Don’t take your eyes off of this as they can burn quickly! Transfer the almonds to a piece of parchment paper to let them cool. Break them into pieces if they are clumped.

2. Toss the arugula with a pinch of salt and pepper in a large bowl. Add in the strawberries, avocado, goat cheese, pistachios and sugared almonds. Drizzle on the dressing and toss well. Serve immediately!
   
   Champagne vinaigrette

3. Combine vinegar, honey, lemon juice, dijon, garlic, salt and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together. Store in the fridge for up to one week.

Check out howsweeteats.com for lots of wonderful recipe ideas!

Enjoy!

Kale Harvest Salad

Here’s an super tasty way to enjoy kale. Check out Pameala’s website for more cooking ideas (pamelasalzman.com)

INGREDIENTS:

• 2 tsp minced shallot

• ½ tsp salt

• A few twists of freshly ground black pepper

• 2 TBS apple cider vinegar

• 2 TBS apple juice

• 2 tsp maple syrup

• 6-7 TBS olive oil

• 2 bunches kale, about 12--14 oz, washed and dried

• ⅔ c pomegranate seeds or dried cranberries

DIRECTIONS:

1. Prepare the dressing: whisk all the ingredients in a small bowl until emulsified or place all dressing ingredients in a glass jar with a lid and shake until emulsified. Can be made several days in advance.

2. Strip the kale leaves from the stems and compost or discard the stems. Finely shred the leaves with a sharp knife. Place in a serving bowl.

3. Add enough dressing to coat the kale lightly. Massage the dressing into the kale leaves with your hands to soften the leaves. Add the croutons, pecans, pickled onions, and dried cranberries.

Find directions for pickled onions and cornbread croutons on Pamela’s site:pamelasalzman.com/harvest-kale-salad-cornbread-croutons-recipe/

Broccoli Cheddar Soup

Rich, creamy, super cheesy, and ready in just 30 minutes (loveandlemons.com)

INGREDIENTS:

• 4 tablespoons unsalted butter

• 1 medium yellow onion, chopped

• ½ teaspoon sea salt

• Freshly ground black pepper

• 3 garlic cloves, chopped

• ¼ cup all-purpose flour

• 2 cups whole milk or unsweetened almond milk

• 2 cups vegetable broth

• 3 cups chopped broccoli florets

• 1 large carrot, julienned or finely chopped

• ½ teaspoon Dijon mustard

• 8 ounces shredded cheddar cheese, about 2 heaping cups

• Homemade croutons, for serving, optional

DIRECTIONS:

1. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper and cook, stirring, for 5 minutes, or until softened. Stir in the garlic and cook for another minute, then sprinkle in the flour and whisk continuously for 1 to 2 minutes, or until the flour turns golden. Slowly pour in the milk, whisking continuously.

2. Add the broth, broccoli, carrot, and mustard and stir to combine. Simmer for 15 to 20 minutes, or until the broccoli is tender. 


3. Gradually add the cheese, stirring after each addition, until all the cheese is melted and the soup is creamy. Season to taste and serve with croutons, if desired.

Enjoy!

Charred sugar snaps, whipped ricotta, mint and caper salsa

INGREDIENTS:

• 2 cups of sugar snap peas

• 1 cup of ricotta

• Zest of one lemon

• 1 garlic clove, finely grated

• Good pinch of sea salt

For the salsa:

• Handful of mint, leaves

• Handful parsley or coriander, leaves

• 1 tbsp capers, rinsed

• 1 clove garlic, grated

• Juice of ½ lemon

• Good pinch of salt

• Olive oil

INSTRUCTIONS:

1. Combine the ricotta, lemon zest, garlic and salt in a bowl. Set aside.

2. Chop the mint and parsley leaves (as fine or rough as is your preference). Finely chop the capers. Add the herbs and capers to a bowl with the garlic, lemon juice and salt and add enough olive oil to achieve a spoonable consistency.

3. Place a clean, dry frying pan over a medium to high heat. Add the sugar snaps and cook for about 3-4 mins either side until they have black char marks. Transfer to a bowl and season lightly with olive oil and sea salt.

4. Spread the ricotta onto a serving plate, top with the sugar snaps and spoon over the salsa.

Enjoy!

Swiss Chard with Toasted Farro
This recipe from @justine_snacks will put the end to all swiss chard skeptics in one fell swoop.

Check out her IG and website for lots of great recipes.

INGREDIENTS

• 12 ounces dried farro

• 2 lbs swiss chard

• 1 small white onion

• 3 cloves garlic minced

• 1/4 of a preserved lemon finely chopped

• a generous pour of olive oil

• salt and pepper to taste

• 1/3 cup pomegranate seeds

INSTRUCTIONS

1. Chop off the leafy ends of the swiss chard. Roughly chop the leaves into large pieces and set aside. -Thinly chop the stems.

2. Dice the small yellow onion and mince the garlic. Finely chop the preserved lemon.

3. Bring a large pot of water to a boil, add in a pinch of salt and boil your farro for 8-10 minutes, drain and set aside.

4. Bring a large skillet to medium heat and add a generous glug of olive oil, sautée the onion until it is lightly translucent, about 4 minutes. Add in the garlic and preserved lemon and cook down until the garlic is softened, about 2 more minutes.

5. Add in the chopped swiss chard stems (stems only) and cook down, stirring occasionally) until the stems are softened, about another 4 minutes. Season to taste.

6. Add in the farro and stir until the farro and vegetables are well combined. Toast the farro for 2 minutes and them bring the skillet to low heat.

7. Toss in the swiss chard leaves and let the heat from the farro mixture naturally wilt them down. Remove the pan from the heat and stir in the pomegranate seeds.

8. Scoop into a bowl and serve warm

Enjoy!

Roasted Romanesco with Lemon and Parmesan

INGREDIENTS:

• 1 head of Romanesco

• 2-3 tablespoons olive oil

• 3 cloves garlic, minced

• 1 tablespoon fresh rosemary, finely chopped

• Salt and pepper to taste

• Juice of 1 lemon

• 2 tablespoons freshly grated Parmesan cheese

INSTRUCTIONS:

Preheat your oven to 400°F (200°C).

1. Cut the romanesco into florets, ensuring they are similar in size for even cooking.

2. In a large bowl, toss the romanesco florets with olive oil, minced garlic, chopped rosemary, salt, and pepper. Make sure the florets are well coated with the seasoning.

3. Pan-sear the romanesco, then spread evenly and roast in the preheated oven for about 20-25 minutes or until the edges are golden brown, and the romanesco is tender. You may want to toss the florets halfway through for even roasting.

4. Once roasted, transfer the romanesco to a serving dish. Sprinkle lemon juice over the top for a fresh citrusy flavor.

5. Just before serving, grate Parmesan cheese over the roasted romanesco. The heat from the romanesco will slightly melt the cheese.

6. Serve

This dish is not only delicious but also showcases the unique texture and flavor of romanesco, enhanced by the aromatic rosemary, garlic, and the savory Parmesan finish. Enjoy your roasted romanesco!

Lemony Garlic Spinach

Check out inspiredtaste.net for loads of recipes to help bring more variety to your cooking.

Here’s their Lemony Sauteed Spinach recipe. Quick and easy and oh, so delicious.

INGREDIENTS:

• 2 tablespoons olive oil

• 2 to 3 garlic cloves, thinly sliced

• Zest of half a lemon

• 10 ounces spinach leaves (8 to 10 cups)

• Pinch sea salt

• Pinch crushed red pepper flakes, optional

INSTRUCTIONS:

1. Add olive oil, garlic and the lemon zest to a wide skillet over medium heat. Cook, stirring often, until the oil is bubbling around the garlic, about 30 seconds. Pile the spinach leaves into the pan and add a generous pinch of salt. Wait about 30 seconds or until the bottom layer of leaves have started to wilt, and then toss the leaves around the pan. As the spinach cooks, keep tossing so that all the leaves have a chance to hit the bottom of the skillet.

2. When the spinach looks bright green and is mostly wilted, remove the pan from the heat and serve with a pinch of extra salt on top. For a little heat, add a light sprinkle of red pepper flakes (optional).

Enjoy!

Here’s a super delicious alternative to roasted potatoes. Radishes are low glycemic, so they are doctor approved for diabetics (unlike french fries and roasted potatoes).

Here it goes.

Roasted Radishes:

Ingredients:

• Red round, Purple round, or French breakfast radishes, halved

• Olive oil

• Garlic powder

• Salt and pepper

• Fresh herbs (rosemary or thyme)

Instructions:

1. Cook radishes in olive oil, garlic powder, salt, and pepper on the stove top for 3-5 minutes.

2. Roast in the oven until tender and slightly caramelized (400º for about 20 minutes).

3. Garnish with fresh herbs before serving.

This simple side will bring a mildly sweet-and-peppery, earthy-yet-juicy flavor to your table.

Enjoy!

Lemony Sauteed Spinach

We love inspiredtaste.net! Check out their website for loads of recipes to help bring more variety to your cooking.

Here’s their Lemony Sauteed Spinach recipe. Quick and easy and oh, so delicious.

Ingredients:

• 2 tablespoons olive oil

• 2 to 3 garlic cloves, thinly sliced

• Zest of half a lemon

• 10 ounces spinach leaves (8 to 10 cups)

• Pinch sea salt

• Pinch crushed red pepper flakes, optional

Directions:

1. Add olive oil, garlic and the lemon zest to a wide skillet over medium heat. Cook, stirring often, until the oil is bubbling around the garlic, about 30 seconds. Pile the spinach leaves into the pan and add a generous pinch of salt. Wait about 30 seconds or until the bottom layer of leaves have started to wilt, and then toss the leaves around the pan. As the spinach cooks, keep tossing so that all the leaves have a chance to hit the bottom of the skillet.

2. When the spinach looks bright green and is mostly wilted, remove the pan from the heat and serve with a pinch of extra salt on top. For a little heat, add a light sprinkle of red pepper flakes (optional).

Enjoy!

Roasted Butternut Squash Salad

Check out this unforgettable Roasted Butternut Squash Salad by Sarah Bell.
Visit ournourishingtable.com for more recipes

Ingredients

• 3 lbs butternut squash, cubed

• 2 Tbsp EVOO

• 1 tsp onion powder

• ½ tsp paprika

• ½ tsp sea salt

• Cracked black pepper optional

• ¼ cup Pumpkin seeds

• ⅓ cup Pecans

• 4 cups kale stems removed, roughly chopped

• 1 Tbsp olive oil

• ½ medium red onion

• 2 Tbsp apple cider vinegar

• 1 Tbsp pure maple syrup

• 2 Tbsp warm water

To Serve

• ½ cup goats feta cheese

• ¼ cup Dried cranberries

• Lemon Dijon Dressing

Instructions

1. Preheat the oven to 350º F. Line a pan with parchment paper and set aside.

2. Remove ends from butternut squash, slice in half lengthways, and use spoon to scoop out seeds. Cut into cubes.

3. Place cubes onto tray. Top with olive oil, paprika, garlic powder and salt. Toss to coat and spread out evenly.

4. Place in oven and roast for 1 hr.

5. While squash is roasting, prepare quick pickled onions. Add warm water, apple cider vinegar and maple syrup to small bowl. Stir to combine, add thinly sliced red onions and stir again. Set aside. Stir every 15 mins or so.

6. Next, make salad dressing by adding olive oil, lemon juice, dijon mustard, honey and salt to a small bowl and whisking to combine. 

7. Add roughly chopped kale to large salad bowl. Drizzle. Massage oil into the kale.

8. When butternut has 10 mins to go, place pecans and pepitas into baking tray and into oven for 5 mins or until toasted. Watch so they don't burn.

9. Once butternut squash is roasted, remove from oven and allow to cool to room temperature.

10. To assemble salad, add roasted butternut squash, dried cranberries, feta, toasted nuts and seeds, and quick pickled onions to kale. Drizzle in lemon dijon dressing and toss to combine.

We hope you enjoy this as much as we did!