Author: vgonima

Cauliflower Rice

Total:25 min
Prep: 10 min
Cook: 15 min

Yield: 4 servings

Ingredients

1 head cauliflower
3 tablespoons olive oil
1/2 medium onion, finely chopped
2 tablespoons fresh parsley leaves, finely chopped
Salt

Directions

Trim the cauliflower florets into 1-inch pieces. Break up the florets into a food processor and pulse until the mixture looks like rice.

Heat the oil in a large skillet over medium-high heat for one minute. Add the onions and stir to coat. Continue stirring until the onions are golden brown on the edges, about 5 minutes. Add the cauliflower, and stir to combine. Add 1 teaspoon salt, and continue to cook until the cauliflower has softened about 3

to 5 minutes. Remove skillet from the burner.
Spoon the cauliflower into a serving bowl, garnish with the parsley and add salt to taste. Serve warm.

vgonima

Sauteed Kale

Total:15 min
Prep: 5 min
Cook: 10 min
Yield: 4 servings

Ingredients

1 1/2 pounds kale, chopped coarsely
3 tablespoons olive oil
2 cloves garlic, minced
1/2 cup water
Salt and pepper
2 tablespoons apple cider vinegar

Directions

In a large saucepan heat olive oil using medium-high heat. Add the garlic and cook for about two minutes. Add the water and kale, toss to combine. Turn the heat on high, cover and cook for 5 minutes. Remove the cover and continue to cook, until the water has evaporated. Add salt and pepper to taste. Add vinegar and serve.

vgonima

Easy Tomato Pasta Sauce

Ingredients

1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
2 tablespoons tomato paste
1/2 teaspoon dried oregano
1 28-ounce can diced tomatoes, drained
1 bay leaf (optional)
Salt and ground black pepper

Directions:

In a medium pot, heat the oil over medium heat. Add the chopped onions, stirring occasionally, until soft, roughly 5 minutes. Then add the garlic, cook for 2 more minutes. Add the tomato paste, oregano, diced tomatoes and bay leaf. Cook, uncovered, stirring occasionally for about 30 minutes or until thickened. Add salt and pepper to taste.

vgonima

Great Guac (Fresh Guacamole)

Ingredients

3 Hass avocados (a good avocado will be firm when held but yield under gentle pressure) halved, seeded and peeled

1 lime, juiced

1/2 teaspoon kosher or coarse sea salt

1/2 teaspoon ground cumin

1/2 teaspoon ground chipotle (cayenne or chili powder can substitute)

1/2 medium sweet white onion, diced (if using another onion type rinse under hot water after diced)

2 Roma tomatoes, seeded and diced

1 tablespoon chopped cilantro

1 clove garlic, minced

Directions

Place the scooped avocado in a large bowl with the lime juice.Using a fork mash the avocados in the bowl. Work in the salt, cumin, and pepper. Add the onion, tomato, garlic, and cilantro. Let mixture sit for an hour and serve with chips or fresh vegetables.

vgonima

Oven-Roasted Brussels Sprouts

Ingredients

1 1/2 pounds Brussels sprouts

3 tablespoons virgin olive oil

1/2 teaspoon kosher or coarse sea salt plus 1/4 teaspoon to finish

1/2 teaspoon black pepper

Directions

Preheat oven to 400 degrees F.

Prepare the Brussels sprouts by cutting off the ends and removing any outer leaves that are discolored. Rinse the Brussels sprouts and place them in a bowl. Add the olive oil, salt, and pepper into the bowl.  Empty the bowl onto a baking sheet and place in the oven on the middle rack for 35 minutes or until evenly browned. Rotate the Brussel sprouts at 15 and 30 minutes to ensure an even crispness. Finish with a sprinkle of salt and serve hot.

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