Ingredients 1/2 watermelon 1/2 sweet vidalia onion 1/2 peeled cucumber 1 tbl red wine vinegar 1/2 large can of Muir Glen Fire Roasted tomatoes 1/2 lime Place all ingredients listed above in a blender and whizz till pureed. Can top with chopped cucumber and chopped cilantro. Add more lime juice as necessary. Serve cold and enjoy!
Ingredients 2 medium butternut squash 1 sweet potato-optional 1 1 quart container veggie broth (organic low salt) or water and organic veggie bouillon cube 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg 1 tablespoon herbs du provence drizzle pure organic maple syrup 1 tbl neutral oil such as coconut to drizzle salt and pepper unsweetened, original flavor soy… Continue reading Maple Roasted Butternut Squash Soup with herbs du provence
Ingredients: 6 ears of corn -trim the ends by cutting off but do not shuck 1 can of organic black beans-rinsed 1/2 red onion-chopped 1/2 jalapeno pepper-split, seeded and chopped (can use a poblano) Extra virgin olive oil about 1-2 tablespoons 1/2 lime-freshly squeezed chopped fresh cilantro-about a handful if you like it. If… Continue reading Fresh Local Corn and Black Bean Salad
Ingredients: Tomatoes Eggplant Peppers, bell and poblano or any combination of your favorites Red onion Zucchini Directions: It’s this easy. I love to marinate veggies in my favorite aged balsamic vinegar, extra virgin olive oil, chopped basil, salt and pepper. Slice and throw on your grill woks and cook on medium being careful not… Continue reading Grilled Marinated Farmers Market Veggies, Vegan or with Swordfish
Ingredients: 2 tbls extra virgin olive oil chopped fresh tomatoes chopped fresh thyme sea salt and fresh ground black pepper to taste fresh basil-chopped 3 cloves chopped garlic 1/2 cup -broccoli florets cut into 1 inch pieces 1/2 cup- fresh green beans cut up 1 zucchini-quartered lengthwise and sliced 1 yellow squash -sliced 1/2 cup-asparagus… Continue reading Pasta Primavera, Vegan or with Salmon
See Notes at bottom for instructions on how to add Spaghetti Squash and Eggplant to this recipe. Here is how I do my meatless lasagna. I suggest doing it with any “quick cook lasagna noodles” if you don’t have the time to boil them first. I make my own fresh tomato sauce, any tomato sauce recipe… Continue reading Step-by-Step Lite Lasagna, with Mushrooms instead of Meat
Ingredients: 4 small or 2 large eggplants (any variety) peeled, and cut up in cubes 1 large vidalia onion-cut up 4 cloves crushed chopped garlic 4-5 of the reddest plum tomatoes you can find, seeded and cut up 1 tbl extra virgin olive oil 2 teaspoons herbs du provence fresh thyme-chopped 2 small zucchini, quartered… Continue reading Roasted Ratatouille
Ingredients: 2 tablespoons Grapeseed oil 2 stalks celery-chopped little 1 chopped Leek-split , cleaned and chopped-white part 3 organic carrots sliced and chopped 1 cup chunked acorn or butternut squash 2 tablespoons fresh cilanto-can use some chopped stems 1/2 teaspoon ground cumin 1 teaspoon ground turmeric 1/2 cup chopped grape tomatoes 2 cloves fresh garlic… Continue reading Red lentil soup with vegetables and farro
This is such a quick and healthy dinner. Went to my fave fish store and was thinking of making spaghetti clam sauce but decided on scallops because the local ones I get from Barnegat bay are just sweet , cook quickly and easily and are so SWEET. Here’s how simple it is 3 cloves garlic-smashed… Continue reading Quick Spaghetti with Scallops, fresh tomato, dijon white wine garlic sauce
Here’s how I made this flavorful dish. I bought some Bell and Evans (great free range, antibiotic free brand) boneless chicken thighs. I cut them up into small pieces and dusted them in italian seasoning and a little flour (rice flour or any), added salt and pepper. Into a pan I added about 2 tablespoons… Continue reading Chicken Marsala with veggies and balsamico
