Soups · Vegan · Vegetables

Maple Roasted Butternut Squash Soup with herbs du provence

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

Salads · Vegan · Vegetables

Fresh Local Corn and Black Bean Salad

  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

Marinades & Salad dressings · Side Dishes · Vegan · Vegetables

Grilled Marinated Farmers Market Veggies, Vegan or with Swordfish

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

Fish · Main Dishes · Pasta and Rice · Vegan · Vegetables

Pasta Primavera, Vegan or with Salmon

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

Main Dishes · Pasta and Rice · Vegetables

Step-by-Step Lite Lasagna, with Mushrooms instead of Meat

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

Soups · Vegan

Red lentil soup with vegetables and farro

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

Fish · Main Dishes · Pasta and Rice

Quick Spaghetti with Scallops, fresh tomato, dijon white wine garlic sauce

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

Chicken and Turkey · Main Dishes

Chicken Marsala with veggies and balsamico

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