Ingredients: 8 cups arugula (3 large handfuls), washed and dried 2 Ripe but firm peaches (freestone if available) 1 small Bermuda onion, sliced pole to pole 2 oz fresh goat cheese Optional: ¼ cup toasted hazelnuts, roughly chopped Grape seed oil or other mild flavored oil to brush peaches, or just use cooking spray. 1[…]
Month: June 2018
Olive Oil Apple-Pear Spelt Cake
Batter 1 1/2 cups spelt flour 1 cup rice flour 3/4 cup maple syrup 2 teaspoons baking soda 1 1/2 teaspoons vanilla 1 1/2 teaspoon cinnamon 4 ounces applesauce or 1 egg slightly beaten 1 ripe banana mashed 1/3 cup extra virgin olive oil 1/4 to 1/2 cup almond milk 1/2 cup chopped walnuts (optional)[…]
Blood Orange Roasted Beets over Wilted Greens
1 bunch beets and beet greens 1/8 to 1/4 cup extra virgin olive oil (EVOO) 3 Tablespoons cup Blood Blood Orange olive oil 1 clove garlic, crushed 1/2 teaspoon Roasted Garlic Sea Salt Zest of 1/2 lemon 1/4 – 1/2 cup golden raisins (optional) Salt & pepper to taste Crumbled goat cheese Walnut pieces to[…]
Garlicky Brussels Sprouts with Pomegranates & Chestnuts
1 Brussels sprout stalk (approx. 50 sprouts) 1 large leek, chopped 1/4 cup + 2 Tablespoons Garlic olive oil 1/2 Tablespoon Roasted Garlic sea salt 3 ounces pancetta bacon 1/2 cup chestnuts, chopped Seeds from one-half of a pomegranate Fig balsamic vinegar to drizzle Sea salt and pepper to taste Preheat oven to 400[…]
Herb Roasted Butternut Squash over Wilted Arugula
2–3 cups cubed butternut squash 2–4 Tablespoons Tuscan herb olive oil 2-3 gloves garlic 1/2 of red onion, sliced thin 1 bunch arugula 1/2 cup pecans 1 Tablespoon maple syrup Dijon vinaigrette (recipe follows) Aged balsamic vinegar to drizzle Optional: crumbled goat cheese or feta Preheat oven to 400 degrees. Split butternut squash in half[…]
