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VEGETABLES

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ZUCCHINI NODDLES WITH TOMATO BASIL ARTICHOKE SAUCE

Ingredients:

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  • 4 garlic cloves, peeled and chopped

  • 1 Tablespoon Olive oil

  • 1, 28 oz. can San Marzano peeled whole tomatoes

  • 1, 14 oz. can Artichoke Hearts, drained and coarsely chopped

  • Handful of fresh basil leaves, torn into small pieces

Directions:

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  1. Sauté the garlic in the olive oil in a medium sized saucepot over medium-high heat. Sauté until garlic is just fragrant, about 1 minute.

  2. Before adding the tomatoes, break up the whole tomatoes by hand and then add them to the garlic.

  3. Next add the artichoke hearts and continue to cook on a simmer for 10-15 minutes, until tomatoes have slightly broken down and sauce has thickened.

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SLOW ROASTED TOMATOES

Ingredients:

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  • 1 pint grape or cherry tomatoes, cut in half

  • 3 sprigs rosemary

  • 1-2 garlic cloves, thinly sliced

  • 1 teaspoon olive oil

  • 1 tablespoon balsamic vinegar

  • Salt and Pepper to taste

Directions:

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  1. Preheat oven to 325.

  2. In a bowl combine all ingredients and toss till thoroughly mixed.

  3. Transfer tomato mixture to a baking sheet that has been well coated with cooking spray.

  4. Roast tomatoes at 325 for 1 hour.

  5. Turn heat up to 350 and continue to roast for 30 more minutes.

  6. Let cool and serve.

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CUCUMBER DIP

Ingredients:

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  • 1 cucumber, peeled and seeded

  • 1 small container of plain, fat-free Greek Yogurt

  • 1 teaspoon minced garlic (optional

  • 2 Tablespoons chopped flat leaf parsley or dill

  • Juice of 1/2 lemon

  • Optional-salt and pepper, splash of hot sauce

Directions:

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  1. Grate or finely chop the cucumber, then using a paper towel squeeze out the cucumber to get rid of some of the water. Set aside.

  2. In a large bowl add the remaining ingredients and mix until combined. Add the cucumber and mix. You can either serve right away or let chill for 30 minutes or more to maximize flavor.

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GOLDEN BEET SALAD WITH ARUGULA, JICAMA AND RAISINS

Ingredients:

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  • Marinated Golden Beets (see recipe below)

  • 1 1/2 cups arugula

  • 1/2 jicama, peeled and sliced into matchstick sized pieces

  • 2 Tbsp raisins

  • 1/2 cup cucumbers, sliced

  • 1-2 Tbsp good balsamic vinegar

Directions:

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  1. Layer the marinated golden beets in a circle on a platter. In a mixing bowl add the arugula, cucumbers, jicama, 1 Tbsp balsamic vinegar, and salt and pepper, toss gently.

  2. Pile the arugula salad in the center of the platter, sprinkle with the raisins and drizzle entire platter with remaining balsamic vinegar. Serve.

MARINATED GOLDEN BEETS

Ingredients:

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  • 5 medium to large golden beets

  • 5 cloves of garlic, peeled

  • 1/4 cup good balsamic vinegar + 2 Tbsp for marinade

  • 1/4 cup red wine vinegar

  • Coarsely ground Salt and Pepper

Directions:

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  1. Preheat oven to 350 degrees. Scrub the outside of beets and trim off the green tops. Wrap each beet in aluminum foil (don't seal it up yet). Add a garlic clove, splash of balsamic vinegar and sprinkle of salt and pepper to each foil packet. Seal up each packet and place the beets in a roasting pan.

  2. Roast the beets in the oven for 1 1/2 to 2 hours, or until the beets are soft when pierced with a knife.

  3. Remove the beets from the oven and let cool. Once the beets are cool enough to handle remove the skins, either by rubbing off the peels or using a pairing knife.

  4. Place the whole beets into a Ziploc bag, add a splash more of balsamic vinegar. Add a splash of red wine vinegar and more salt and pepper. Let the beets marinate in the refrigerator for at least 1 hour or overnight.

  5. Before serving, slice the beets as thinly as possible using either a sharp knife or a mandolin.

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BEET HUMMUS

Ingredients:

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  • ½ an 8.8 oz. package of Organic Love Beets

  • 1, 15 oz. can Garbanzo Beans, drained and rinsed

  • 2 Tbsp. tahini

  • 1 Tbsp. olive oil

  • Juice of 1 lemon

  • 1 small garlic clove

Directions:

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  1. Add all ingredients to a blender and blend until smooth; add some water if hummus is too thick.

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