Grilled Romain with Hot Bacon Balsamic Dressing

Ingredients:

• 3 Whole Romaine lettuce ( 1 whole for 2 servings)
• 1/2 cup EVOO
• 1/2 cup Balsamic Vinegar
• 2 Cloves minced garlic
• 1/2 cup minced onion
• 1/2 cup cooked, chopped bacon
• Kosher salt

Directions:
1.Wash and cut romaine lengthwise, dry with a paper towel. Lightly coat the inside with EVOO and salt. Place on a baking sheet.
2.Dressing:

• In a sauce pan add 1 Tbs. EVOO, garlic and onion, saute until translucent. Add bacon and cook an additional 2 minutes on medium heat.
• Add the remainder of the EVOO and the Balsamic vinegar, reduce to low heat.

3. Cooking the romaine:

• Option 1-char on outdoor drill until slightly brown or
• Option 2- broil for 4 to 5 min in the over.
• Serve immediately and drizzle with the dressing

Sauteed Tex Mex Zucchini & Potatoes

Ingredients:

• 3 small zucchini
• Kosher Salt
• 1/4 cup EVOO
• 1 large russet potatoes, 1/4’ cut, diced and peeled (1 1/2 cup)
• 1/4 Red bell pepper, diced ( 1/4 cup)
• 2 cloves minced garlic
• 1/2 tsp Chili powder
• 3 Tbs fresh cilantro
• Fresh round pepper to taste

Directions:

1. Wash, dry and trim zucchini. Quarter the zucchini lengthwise, remove seeds and cut into diced (3/4”) pieces.
2. Place on a baking sheet and sprinkle with Kosher salt.
3. Heat a 12” skillet over medium heat for 2 minutes, then add 2Tbs. EVOO, add diced zucchini and cook till brown, about 4 minutes.
4. Transfer cooked zucchini to a large serving plate.
5. Add the remaining 2Tbs. EVOO to the skillet and the potatoes, season with 3/4 tsp Kosher salt and ground pepper.
6. Saute and stir occasionally until the potatoes are brown, about 7 minutes.
7. Add the red pepper, garlic and chili powder and saute 1 additional minute.
8. Add cooked zucchini and cilantro, mix together then removed from heat and serve immediately.

Simple, Easy Sweet Spaghetti Squash

For any of you who are new to cooking with spaghetti squash this is a great recipe. I have served this for breakfast, no better way to start your day off than with a serving of veggies:)  and cinnamon is great for digestion.  I have also served as a side to any meal or as a bedtime snack:)

Ingredients:

• 1 spaghetti squash, halved lengthwise and seeded
• 2 TBS. EVOO
• 1 Tbs cinnamon
• 1-2 Tbs Organic butter or Ghee
• 1/2 tsp pure maple syrup or 1 tsp brown sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl.
4. Add butter , cinnamon and gently mix
5. Drizzle maple syrup on top or sprinkle with brown sugar

Spaghetti Squash and Veggies

OH  SOOOO good and so easy!!

Ingredients:

• 1 spaghetti squash, halved lengthwise and seeded
• 2 Tbs. EVOO
• 1 onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups chopped tomatoes
• 3/4 cup crumbled feta cheese-optional
• 3 Tbs. sliced black olives
• 2 Tbs. chopped fresh

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

Roasted Butternut Squash Soup

This is a FABULOUS soup that is full of robust flavor that I found on  the Food Network website. If you are a more adventurous cook and looking for a little more challenge, love working with rubs and spices, this recipe is a little time consuming but so wonderful to make. GOOD LUCK!! It will be well worth the extra time and care you put into it.

Ingredients:

• 2 Tbs EVOO
• 1/2 cup (1/4-inch) diced onion
• 1/4 cup (1/4-inch) diced celery
• 1/4 cup (1/4-inch) diced carrot
• 1 cinnamon stick
• Sea salt
• Freshly ground black pepper
• About 4 cups organic chicken stock or canned low-salt chicken broth
• 1/2 tsp ground toasted coriander, optional
• 1 1/2 cups Roasted Winter Squash recipe
• 1/2 cup half-and-half, optional or 3 Tbs potat flakes and 1/2 c mill substitute (almond, hazelnut or rice milk)
• To serve:
• 1/4 cup mascarpone cheese. optional
• 2 Tbs toasted pumpkin seeds, optional

Directions

1. Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, and cinnamon stick and saute until soft but not brown, about 10 minutes. Season with salt and pepper.
2. Add the chicken stock and the coriander, and bring to a boil. Simmer for several minutes.
3. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
4. Puree the soup in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.)
5. Return the soup to the pan and reheat gently. Add the half-and-half or potato/milk substitute, if using.
6. Add sea salt and pepper to taste
7. Serve warm Ladle the soup into serving bowls. Garnish evenly, with the cheese and pumpkin seeds, if desired.

Roasted Winter Squash:

• About 3 pounds butternut squash (about 1 large squash)
• Sea or Kosher salt
• Freshly ground black pepper
• 1/2 cup unsalted butter or Ghee
• 2 Tbs finely chopped fresh sage leaves
• 2 Tbs granulated sugar
• 1/4 cup balsamic vinegar
• 1/4 cup dark unsulfured molasses
• 2 tsp Toasted Spice Rub, recipe follows

Directions:

1. Preheat the oven to 400 degrees F. Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl and season with salt and pepper.
2. Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, sugar, vinegar (stand back so as not to get splattered), molasses and toasted spice rub. Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors.
3. Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 45 minutes to 1 hour. Set aside until cool enough to handle but still warm, so the liquids arerunny.
4. Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, refrigerate for up to 5 days, or freeze for up to 2 months.
5. Serving suggestions: Serve the puree on its own as a side dish for roast chicken, turkey, or pork; stir into polenta just before the end of cooking; use as a stuffing for ravioli; make into a soup; or use to flavor pastina. Or omit the sage, season with ground cinnamon and freshly grated nutmeg to taste, and use as a substitute for canned pumpkin in your favorite pumpkin pie recipe.
6. Variation for Smoky Butternut Squash: Cook the prepared squash on a baking sheet in a covered grill with soaked chips to give a slightly smoky taste. Substitute in any of the recipes that call for roasted squash. If cooking kabocha, acorn, or other difficult-to-peel squash, cut in half, scoop out the seeds, and rub the insides and cut edges with the vinegar/molasses mixture. Place on a baking sheet, cut sides up, and roast at 400 degrees F until tender. Scoop out and puree.
7. Yield: about 2 cups puree

Toasted Spice Rub:

Ingredients:

• 1/4 cup fennel seeds
• 1 Tbs coriander seeds
• 1 Tbs peppercorns
• 1 1/2 teaspoons red pepper flakes
• 1/4 cup (1-ounce) pure California chili powder
• 2 Tbs kosher salt
• 2 Tbs ground cinnamon

Directions:

1. Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool.
2. Put mixture into a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.
3. Chef’s notes: Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor.
4. Taste your chili powder before adding and, if spicy and hot, cut back the amount. California chilies are almost sweet, not hot.

Yield: about 1 cup

Featured Vegetable…. Asparagus

Asparagus is one of nature’s most perfect foods. It not only taste great but is fantastic for you.  Asparagus is low in calories and loaded with vitamins and minerals. Asparagus also contains the phyto-chemical glutathione, which has antioxidant and anticarcinogenic properties.

According to the National Cancer Institute,asparagus is the highest tested food containing glutathione, one of the body’s most potent cancer fighters. Additionally, asparagus is high in rutin, which is valuable in strengthening the blood vessels. Avocado and walnuts are also particularly rich in dietary sources of glutathione.

Glutathione is a small protein composed of three amino acids; cysteine, glutamic acid, and glycine. Glutathione is involved in detoxification. It binds to fat-soluble toxins, such as heavy metals, solvents, and pesticides, and transforms them into a water-soluble form that can be excreted in urine.”
With its strong smell and mild taste, you would be amazed at all the health benefits this little vegetable has.

• It is high in vitamin K and Folate
• Eat asparagus when you are pregnant or thinking about conceiving – because of it being high in folic acid it helps prevent birth defects such as spina bifida
• Great for your heart
• Helps w*Helps menstrual cramps with fertility problems
• Great for your gastrointestinal tract and your colon
• Helps menstrual cramps
• Great food to help treat depression
• Has been known to increase the success rate of chemo therapy
• Is considered a diuretic which means it is a good anti-inflammatory – best for arthritis, asthma rheumatism, and even water retention…PMS
• Help get rid of warts
• Helps detoxify your body
• Add more asparagus to your diet to lover cholesterol
• Great for nursing mothers stimulating milk production
• Has antioxidant agents – prevents the effects of aging
• Has antifungal and antiviral qualities
• Great for your kidneys – cleansing your body by stimulating urination and preventing kidney stones
• Helps prevent bladder and urinary tract infections
• Use to be used as an a aphrodisiac – increase sexual and comforting feelings
• Helps with treating HIV
• Helps prevent multiple sclerosis
• Helps prevent scurvy
• Asparagus has anti-cancer agents – especially lung cancer
• Helps fight chronic fatigue syndrome
• Helps fight off high blood pressure
• If you bruise easily – eat more asparagus
• Is considered a laxative – eat an asparagus if you have diarrhea and constipation
• Great for your capillaries – eat more asparagus to avoid varicose veins

Try some of my recipes:

Asparagus & Chicken Pasta, super fast and easy

Asparagus-Artichoke Spread, great to serve in at occasion

Broiled Asparagus, a perfect side to any meat

Easy Asparagus Soup,

Sesame Ginger Asparagus

Fresh Asparagus Soup

Broiled Asparagus

Ingredients:

• 1 bunch fresh asparagus
• 3Tbs EVOO

Seasoning Options:

1. 2Tbs. lemon pepper
2. 1Tbs. minced garlic and 3 Tbs. parmesan
3. 2tsp. Kosher salt and pepper
4. 2tsp. McCormicks Roaster Garlic and Herb Seasoning
5. juice of 1 lime and 1 tsp. fresh chopped mint

Directions:

1. Rinse spears, trim and pat dry.
2. Lightly coat the spears with the EVOO
3. Line spears on a cooking sheet or baking pan
4. Add one of your favorite seasoning of choice, coat the spears
5. Broil 4 to 5 minutes
6. Serve immediately

Easy Dairy Free Asparagus Soup

Ingredients:

• 2 pounds fresh asparagus, woody ends snapped or cut off
• 5 cups chicken broth
• 6 green onions, finely chopped
• 2 cups cubed peeled baking potatoes (1/2-inch cubes)
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon freshly ground pepper
• chopped fresh parsley, for garnish, if desired
• Preparation:

Directions:

1. Rinse asparagus spears; cut into 1-inch lengths. If desired, reserve a few small to garnish.
2. In 3 1/2 to 5-quart crockpot combine asparagus with the broth, green onions, and potatoes. Cover and cook LOW for 5 to 7 hours, until the potatoes are tender.
3. Increase temperature setting to HIGH. With a blender or food processor, puree the vegetable solids in batches, with a little of the cooking liquid, until somewhat smooth. Return to the liquid remaining in the slow cooker. Stir in the seasoned salt and pepper, tasting and adjusting amount of seasoning to taste.
4. Cover and cook on high 30 minutes longer. Serve garnished with a few cooked asparagus tips or fresh parsley, if desired.
5. A swirl of pureed roasted red pepper with sour cream would make a nice garnish for this soup, also.

Asparagus & Gluten Free Chicken Pasta

Ingredients

• 16 oz packet Pasta(e.g. Penne) – I use Gluten Free rice pasta
• 1 bunch fresh, washer, trimmed asparagus
• 4-6 Organic chicken breasts, boneless, skinned and lightly beaten
• 2 tsp. EVOO
• 1/2 tsp of Basil
• 1 tsp Kosher salt
• 1/2 tsp pepper.
• 1/2 c of Rice Parmesan cheese or finely shredded sheep cheese
• 2 tsp. of White wine.

Directions:

1. Cook the pasta as directed ( see #5)
2. Trim the Asparagus, cut in to 2 inch pieces and set aside.
3. Cut the chicken in to strips, and fry in the oil over a medium heat. Cook for about 3 minutes.
4. Add the wine, cheese and seasoning to the chicken.
5. For the last 3 minutes of cooking, add the Asparagus pieces to the pasta.
6. Drain the pasta and asparagus. Toss with the chicken and serve.

Sesame- Ginger Asparagus

Ingredients :

• 1 ½ cup of asparagus,trimmed, sliced into half-inches.
• ½ cup of beansprouts., wahsed and towel dried
• ½ cup of red bell pepper
• 1 Tbs. of soy sauce (Tarami- wheat free soy sauce)
• 1 Tbs. of sesame oil
• 1 tsp. of sesame seeds
• 1 Tbs. of ginger, grated
• 1 Tbs. of garlic, minced
• 1 Tbs. of shallot, minced
• Juice of 1 freshly-squeezed lime.

Directions:

1. In a frying pan, heat the sesame oil until it is smoking.
2. Quickly add the sesame seeds, asparagus, ginger, shallot, and garlic.
3. Stir-fry about 1 minute.
4. Add the beansprouts and red pepper.
5. Stir-fry for another minute.
6. Remove from heat and add soy sauce and lime juice.
7. Toss thoroughly.
8. Serve