4 medium sized eggplant, cut in half lengthwise
1 lb grass-fed ground beef
salt, pepper, garlic powder, onion powder
1 medium onion, chopped
1/2 head garlic, chopped
2 cups cherry tomatoes
16 oz. tomato sauce
Preheat oven to 400. Spray each eggplant half with olive oil and sprinkle with salt. Roast cut-side down for 20 minutes and then flip and roast for another 20 minutes.
While the eggplant roasts, brown the ground beef In a large cast iron skillet over medium heat. Season with salt, pepper, garlic and onion powder and let cook for about 9 minutes, stirring occasionally for even browning. Remove the meat from the pan and set aside.
Drain off excess meat drippings, reserving a little to coat the skillet. Add chopped onion and cook until it begins to caramelize. Add garlic and cherry tomatoes and stir, being sure to scrape the bits off the bottom of the pan (where alllll the flavor lives). Add tomato sauce and a generous pinch of italian seasons and cover, continuing to simmer on medium heat for about 10-15 to help break down the whole tomatoes. Lower the heat, uncover and gently crush the tomatoes into the sauce. Add meat and chopped fresh basil and simmer on low for about 10 more minutes as you remove the eggplant and let cool enough to handle.
Once the eggplant cools slightly, scoop out the seeds and let excess moisture drain, being careful to leave a little lining of flesh to keep its shape. Scoop the meat sauce into each eggplant “boat”, top with mozzarella, and put back in the oven about 5-7 minutes to allow the cheese to melt. Remove, garnish with plenty of fresh basil, and serve while warm.
What you’ll need:
4 ears of corn, grilled until tender
1 plain cup yogurt (not Greek)
Juice of 1 lime
1/2 tsp salt
1/4 tsp pepper (or lemon pepper)
1/2 tsp chili powder
1 jalapeño chopped
Chipotle smoked flaky sea salt (sub season salt or combination of smoked paprika and salt)
Mix together lime juice and yogurt in a small bowl. While the corn is still hot, hold the ear with a towel and shave off kernels into a bowl. After each one, stir in a little of the yogurt to help it melt in. After all the corn and yogurt is combined, add seasonings, jalepeno, and chopped cilantro. Finish with grated parmesan and flaky sea salt.
- Red onion
- Fresh mint
- Thick balsamic or honey
- Seasonings (salt, pepper, chili powder)
- ½ lb strawberries, diced
- 1 large or 2 small cucumbers, diced
- 1 large radish, cut in matchsticks
- ½ large avocado, diced
- 1 T. chopped fresh mint
- Juice and zest of 1 lime
- 1 tablespoon thick balsamic vinegar (I used a white jalapeno lime flavored)
- ½ head cabbage, shredded
- 1 T. olive or avocado oil
- 1 T. fresh lime zest
- Juice of 1 ½ limes
- ¼ red onion, chopped finely
- Salt + pepper
- 3-4 4 oz. filets
- Juice of ½ lime
- Salt, pepper, chili powder
- Thick balsamic (I used jalapeno lime) or honey
Begin by making the salsa. Combine all ingredients in a bowl and let sit to let the flavors deepen.
Next, place shredded cabbage in a large bowl. Massage with oil and add lime zest and juice and red onion. Season with salt and pepper to taste.
As the salsa and slaw marinate, preheat an oven or air fryer to 375 degrees. Pat the salmon filets dry, squeeze over lime juice. Brush lightly with thick balsamic or honey and season generously with salt, pepper, and chili powder. Cook for 8-10 minutes, until flaky but still slightly soft in the middle.
- 1/2 T. extra virgin olive oil
- 1 bunch collard greens, de-stemmed and roughly chopped
- 1 bunch kale, de-stemmed and roughly chopped
- 2 tsp. minced garlic
- pinch salt and red pepper flakes (optional)
- fresh, whole wheat pizza dough (homemade or store bought)
- 2 oz. freshly shredded mozzarella
- sauteed greens
- pesto for dolloping (I used radish pesto)
- 2 oz. gouda, crumbled
- 4-5 eggs
- thinly sliced watermelon radishes, for garnish
Note: Reheat in the oven or a toaster oven for best flavor and texture.
- 2 cups almond milk
- 2 cup lite coconut milk
- 1 packet (1.2 oz) mulling spices
- 1 orange, sliced
- 1/4 cup dried cranberries
- 1/2 cup maple syrup
- 4 whole eggs
- 4 egg whites
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch ground cloves
- 1/2 tsp salt
- 2 T vanilla extract
- 1 loaf brioche bread
- 1/4 cup dried cranberries
- 2 T preserves of choice (I used apple cinnamon)
- Dairy free butter (such as ghee, or the coconut-based butter I got at DFM!)
- Candied pecans and maple syrup, for topping
In a medium saucepan, combine the ingredients for the mulled spice milk and bring to a simmer over medium heat. Watch carefully that it does not boil over. As soon as it begins to bubble, reduce heat to low and cover. Let simmer for about 15 minutes, and remove from heat. Keep covered and allow to cool to room temperature.
Whisk together eggs with spices and vanilla extract. Once the milk mixture cools, strain out all the flavorings and pour into the egg mixture.
Cut brioche into 1 inch cubes and spread into a baking dish. Sprinkle over dried cranberries and dollop in preserves of choice. Pour over the custard, cover the dish and let sit overnight or for at least a few hours.
When you are ready to bake it, preheat the oven to 350 and top with pats of dairy free butter. Bake for 45 minutes until custard is set and the top is golden brown. Top with chopped nuts and a drizzle of warm maple syrup and try not to eat the whole pan in one sitting….
- 1 fennel bulb
- 1 red onion
- 3-4 chicken thighs (with or without legs)
- olive oil (I used Meyer Lemon infused oil from the Market)
- salt + pepper
- 1 Tablespoon chopped fresh thyme, plus more springs for roasting
- 2 oranges
- 2 lemons
- 1 cup pitted kalamata olives (any olives work)
- 4-5 garlic cloves, smashed
Optional: Perfect with a simple side like my Savory Arugula Salad!
- 1 small pumpkin, sometimes called a pie pumpkin or sugar pumpkin, scrubbed clean
- 1 lb. brussels sprouts, halved lengthwise
- ½ lb. bacon, chopped (I experimented with bacon ends, which is the part of pork leftover after pork belly is made- tastes the same, but reduces waste!)
- Salt, pepper, cinnamon, garlic powder
- ¼ cup dried cranberries
- ½ cup pecans, roughly chopped
- 1 oz. gorgonzola, crumbled
- Pecan balsamic, for finishing (or make your own by reducing balsamic vinegar by half)
Cut the stem off the pumpkin, and continue to cut 1 inch rings until all the pumpkin is sliced. Carve around the inner part of each pumpkin ring to remove the seeds (which you can totally save and roast for a snack). Lay the ring flat, and cut 1 inch cubes around the ring. Cut the skin off each cube, and then repeat with each remaining ring. Spread evenly onto a large oiled baking sheet and season with salt, pepper, cinnamon, and a pinch of cayenne (optional). Spread the halved Brussels sprouts onto the baking sheet and season with salt and garlic powder. Finally, add the chopped bacon besides the brussels sprouts (the flavor will infuse into the sprouts as they cook) and roast at 400 for 20 minutes until pumpkin is tender, brussels are browned, and bacon is cooked. Drain any excess grease from the baking sheet, being careful with the hot grease.
Once the veggies and bacon cool slightly, toss them in a serving dish and add the cranberries, pecans, and gorgonzola. Drizzle with the balsamic glaze and serve warm or at room temp!
Note: Be sure not to toss too much, as the pumpkin may turn to mush. The veggies and bacon can be roasted a day ahead and reheated in the oven- just wait to add the rest of the ingredients until right before serving!