Roasted Garlic Green Beans

Easy Peasy Roasted Green Beans

2-4 servings
Time – 30 minutes

Ingredients:

1/2 lb. green beans
2 cloves garlic, minced
1 Tablespoon Extra Virgin Olive Oil
freshly ground salt and pepper to taste

Preparation:

Pre-heat oven to 375 degrees.
Wash green beans, snap off the ends and place on a foil-lined pan.
Add olive oil, garlic and salt and pepper to the beans, toss gently and spread out on the pan.
Place in oven and roast for 20-25 minutes until crisp and tender.

Roasted Moroccan Spiced Cauliflower

Moroccan Spiced Cauliflower

Yield: 2-4 servings
Time :30 minutes

Ingredients:

I head of cauliflower, cut into florets
¾ tsp Ras El Hanout* (spice mix from WILLIAM-SONOMA or make your own (recipe below)
1 Tablespoon extra virgin olive oil
pinch of chili pepper flakes

Preparation:

  1. Preheat oven to 400°F. Cut 1 head cauliflower into florets and place in a medium bowl
  2. Add Ras El Hanout, chili peper flakes and olive oil and toss to coat.
  3. Spread onto a foil lined jelly roll pan or baking sheet and sprinkle with kosher salt and fresh ground pepper to taste.
  4. Roast, tossing occasionally 20-30 minutes (cook 5 minutes longer if you like it more tender).
  5. Place in a serving dish and enjoy with your favorite chicken or fish dish.

DFTSI Morocan Spiced Cauliflower_5650

Home-made Ras El Hanout*

You can make your own Ras El Hanout if you make Moroccan food often. If not, simply buy pre-mixed spices. I like the one from William–Sonoma.

  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander seeds
  • 1/2 teaspoon cayenne

Spiced Lentils & Collard Greens

img_1843Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients

1/2 cup black lentils
1 bunch of collared greens
1 yellow onion
1 lemon (including 2 tsp of lemon zest)
2 tsp. Ras El Hanout ( I like the one from William Sonoma)
Salt and pepper to taste

Instructions

1. Cook the lentils:
Heat a large pot of salted water to boiling on high. (discard any pebbles you see in the lentils;   Rinse the lentils and drain thoroughly. Add the lentils to the pot of boiling water and cook, uncovered, 24 to 26 minutes, or until tender. Drain thoroughly and return to the pot. Set aside in a warm place.

4. Prepare the ingredients:
While the lentils cook, wash and dry the fresh produce. Peel and thinly slice the onion.
Remove and throw out the collard green stems and roughly chop the leaves.   Use a zester to get 2 tsps. of lemon zest from the lemon.  Cut the lemon in  quarters and take out the seeds.

img_1839

3. Cook the collard greens:
While the lentils continue to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and ras el hanout; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant. Add the collard greens; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. Add ½ cup of water and cook, stirring occasionally, 3 to 4 minutes, or until the collard greens have wilted and the water has cooked off. Transfer to a bowl and season with salt and pepper to taste.

4. Finish the lentils & plate your dish:
To the pot of cooked lentils, add the cooked collard greens, lemon zest and the juice of 2 lemon wedges (just 1/2 of the lemon); stir to combine and season with salt and pepper to taste.

Serve with your favorite fish or chicken dish.

Savory Sweet Potato Fries

img_7430Savory Sweet Potato Fries

Yield: 4 servings

 

Ingredients

2 sweet potatoes
2 tablespoons olive oil
2 cloves garlic
¼ tsp hot pepper flakes
2 ½ Tablespoons fresh thyme (rough chopped)

 

Instructions

1. Preheat the oven to 450 degrees.
2. Wash and prepare the fresh ingredients:
– Cut the sweet potatoes in 3rds and then cut each “wheel” in 8ths to make wedges
– Peel and finely chop the garlic cloves.
– Chop the fresh thyme.
3. Prepare the Fries:
– Place all the ingredients in a bowl and toss to coat the potatoes.
– Place the potato wedges on a Teflon coated jelly roll pan (or lightly greased cookie sheet) and spread in one layer on the pan.
4.Cook the Fries:
Cook for 20 -25 minutes on until nicely browned turning once with a spatula after about 10 minutes.  Serve hot or at room temperature. Enjoy!

Zucchini Rice

There’s a new healthy rice substitute that is SP friendly*. With just a few simple ingredients and little effort to prepare, our zucchini rice recipe is the side dish you’re going to be making all summer long. 

MAKES 4 SIDE-DISH SERVINGS
START TO FINISH: 35 MINUTES

INGREDIENTS
4 zucchini, ends trimmed
2 teaspoons salt
1 tablespoon olive oil
1 sweet onion, finely chopped
1 garlic clove, minced
¼ cup grated Parmesan cheese
Salt and freshly ground black pepper

DIRECTIONS
1. Grate the zucchini on the coarse side of a box grater. Squeeze the grated zucchini with your hands and drain off the excess liquid.
2. Add the salt to the zucchini and toss to combine. Transfer to a strainer and drain, squeezing occasionally, for 15 to 20 minutes.
3. In a large sauté pan, heat the olive oil over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes.
4. Add the garlic and zucchini to the pan, and cook until fragrant, 1 to 2 minutes. Stir in the cheese until combined, and season with salt and pepper.
5. Serve immediately, warm.

* SP = Standard Process Purification Program

Summer Vegetables

My daughter and I started a SP cleanse recently that required us to refrain from  grains, dairy, nuts, meat or fish during the purification process.  We were getting bored with simply raw or steamed vegetables and fruit along with our SP Shakes.

Here is a yummy side dish we stumbled upon via Blue Apron, that is both full of flavor and guilt-free too.

Summer Vegetables

Prep Time: 5 minutes

Cook Time: 10 minutes

Serves: 1

  • 3 ounces of cherry tomatoes
  • 3 ounces of summer beans
  • 1 clove garlic
  • 2 teaspoons of olive oil
  • sea salt and pepper

1.  Prepare the ingredients:

Wash and dry the fresh produce.  Snap off and discard the bean stems; cut into 2-inch pieces.  Half the tomatoes. Peel and mince the garlic; smash with the side of your knife until it resembles a paste (or use a zester).

2. Cook the vegetables:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the beans; season lightly with sea salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add ½ cup of water and cook, stirring occasionally, 6 to 8 minutes, or until the water has cooked off. Add the tomatoes and garlic paste; add a little bit more of sea salt and pepper if needed. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to a bowl. Enjoy!

Refreshing Tomato Cucumber and Onion Salad

tomato cucumber and onion salad

Easy and refreshing, this quick salad recipe is great for summer.  I love to mix up the tomatoes for a unique twist.  It takes just 5 minutes to prepare and is big on tangy flavor.  Include it at your next BBQ!

 

Tomato Cucumber and Onion Salad

Ingredients

Approximately 1 pound of tomatoes (I like  small heirloom tomatoes, combined with grape and cherry tomatoes, quartered or  halved lengthwise depending on the size)
1/4 red onion (or sweet Maui Onion) peeled, halved lengthwise, and thinly sliced
1 Kirby cucumber, halved lengthwise and thinly sliced
A generous drizzle of extra-virgin olive oil, about 2 tablespoons
1 splashes red wine vinegar
1 splash of apple cider vinegar
Coarse salt and black pepper

Directions

Dress the tomatoes, onions, and cucumber with olive oil,  vinegars, salt, and pepper.

Let stand to allow onions to mellow and flavors to blend, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.