----------------------------------------------- Stuffed Spaghetti squash INGREDIENTS 1 can alfredo sauce chicken tenders or Shrimp broccoli or spinach parmesan mozzarella DIRECTIONS Make alfredo sauce, simmer while preparing squash Poke holes into squash then microwave for approx 5 mins to soften Cut squash in half lengthwise fill baking dish with 1/2" water and place squash cut sides down. Bake for 45 mins or until soft. Fill both halves of squash with alfredo mixture top with parmesan and mozzarella bake for additional 10 minutes -----------------------------------------------
----------------------------------------------- Baby Artichokes Ingredients For 4 Person(s) 12 baby artichokes 4 cloves garlic 1/2 cup EV olive oil 1 1/2 cup white wine 1/4 small sweet onion 1/4 fine EV olive oil for dressing the dish 1 cup water 2 cups chicken broth 1 cup fresh parsley Directions Cut the tips of the leaves of the artichokes and the core and put in a bowl of water with 1/2 lemon. Artichokes must be completely covered with water. In a saute` pan with some olive oil, saute` the onion and garlic until the onion is clear. Add the wine and cook for 5 mins. Add artichokes and water with chicken broth. Cook on low heat for 1 hour adding water to continue covering the artichokes. Artichokes must be tender - add salt and pepper to taste. Finish with parsley and oil when heat is turned off. Leave cover on to finish cooking for 10 mins. -----------------------------------------------
----------------------------------------------- Caponata Ingredients 1 medium sized eggplant 1 1/2 stalks of celery chopped in small pieces 1 tablespoons baby capers 1/4 cup chopped green olives 1/2 medium onion, chopped 1/4 cup crushed tomatoes 1/4 cup red wine vinegar 1/4 cup chopped toasted almonds 1/8 cup sugar + 4 tablespoons 2 tablespoons extra virgin olive oil salt & pepper vegetable oil for frying Directions Wash and cut the eggplant in cubes of about 1" thick. Do not peel the eggplant. Rinse the eggplant in cold water and dry with a towel or paper. Fry all the eggplant pieces until golden brown. Put in a plate lined with paper towels. Boil the celery in hot water. Once tender, shut the flame and add the capers and the olives.. Keep everything in the hot water for about 3-4 minutes. Drain and set aside. In a saute pan add the EV Olive oil and saute the onion. Once the onion is translucent add the crushed tomatoes. Saute for a few minutes and add the boiled celery mixture. Cook for 3-4 minutes. Add the fried eggplant and cook for 3 minutes. Dissolve the 1/4 cup of sugar in the vinegar and add to the pan. Cook for an additional 5 minutes. Add the 4Tbsp of sugar to the chopped almonds. Move the caponata to a serving plate and garnish with the chopped almonds. -----------------------------------------------
----------------------------------------------- Garlic Parmesan Carrot Fries Ingredients 3 large carrots peeled, ends cut off. 3 tbsp olive oil 1/4 cup grated parmesan cheese 2 tbsp garlic powder 2 tsp dried parsley 1/2 tsp salt 1/4 tsp pepper 1/3 cup plain Greek yogurt 2 tsp lemon juice 1 tsp garlic powder 1 tsp dried parsley 1/4 tsp salt 1/8 tsp pepper Instructions Preheat oven to 400 degrees Fahrenheit Cut carrots lengthwise into "fries". Next, mix olive oil, parmesan, garlic powder, parsley, salt, and pepper in a medium bowl. Add carrots and toss to coat. bake for 15-20 Turn carrots over halfway through baking. While carrots are baking, mix Greek yogurt with lemon juice, garlic powder, parsley, salt, pepper, and red pepper flakes to make the dipping sauce. -----------------------------------------------
----------------------------------------------- HARDBOILED EGG AND AVOCADO BOWL Ingredients 2 hardboiled eggs, chopped 1/2 large avocado, chopped 1 heaping Tablespoon red onion, finely chopped 1 heaping Tablespoon red bell pepper, finely chopped sea salt and ground pepper, to taste Instructions Combine eggs, avocado, onion and bell pepper in a bowl. Sprinkle on sea salt and ground pepper. Serve and enjoy! -----------------------------------------------
----------------------------------------------- BLT Avocado Cups Ingredients 2 avocados, halved and pitted 1/2 c. plain Greek yogurt Juice of 1 lemon 1 c. halved grape or cherry tomatoes 1 c. shredded romaine 4 strips cooked bacon, chopped kosher salt Freshly ground black pepper Directions Scoop out avocados, leaving a thick border. Dice scooped avocado and set aside. Make BLT salad: In a large bowl, whisk together Greek yogurt and lemon juice. Add romaine, tomatoes, and bacon and season with salt and pepper. Fill avocado halves with salad and season with more pepper. -----------------------------------------------
----------------------------------------------- Cucumber, Tomato, And Avocado Salad INGREDIENTS 1 English cucumber, diced 4 Roma tomatoes, diced 3 ripe avocados, diced ½ red onion, thinly sliced ¼ cup cilantro, chopped 1 lemon, juiced Salt, to taste Black pepper, to taste 2 tablespoons extra virgin olive oil PREPARATION 1. Place sliced cucumber, tomatoes, avocados, onion, and cilantro in a large salad bowl. 2. Toss with olive oil, lemon juice, salt, and pepper. -----------------------------------------------
----------------------------------------------- SHAVED ZUCCHINI SALAD WITH PARMESAN PINE NUTS INGREDIENTS 1/3 cup extra-virgin olive oil 2 tablespoons fresh lemon juice 1 teaspoon coarse kosher salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon dried crushed red pepper 2 pounds medium zucchini, trimmed 1/2 cup coarsely chopped fresh basil 1/4 cup pine nuts, toasted Small wedge of Parmesan cheese PREPARATION Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside. Using vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Using vegetable peeler, shave strips from Parmesan wedge over salad. -----------------------------------------------
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