Zucchini Pasta Primavera
15 minPrep Time
20 minCook Time
35 minTotal Time
1.5 cup broccoli florets
1 tablespoon extra virgin olive oil
3 teaspoons minced garlic
¼ teaspoon red pepper flakes (or just a pinch)
1 cup cherry tomatoes, halved
½ small red onion, peeled, thinly sliced
1/2 cup defrosted green peas
1 bell pepper, seeds and top removed, thinly sliced
salt and pepper, to taste
2 tablespoons freshly chopped parsley
2 medium zucchinis, Blade C
2 medium carrots, peeled and then shaved with a vegetable peeler
2 tablespoons lemon juice
1/2 cup grated parmesan cheese + more to garnish
Bring a medium pot filled halfway with lightly salted water to a boil. Once boiling, add in the broccoli and cook for 2 minutes or until tender but still crunchy. Drain into a colander, pat dry and set aside.
Place a large skillet over medium heat and add in the olive oil. Once the oil heats, add in the garlic, red pepper flakes and onions. Cook the onions for 2-3 minutes or until translucent. Then, add in the tomatoes, green peas and bell pepper and season with salt and pepper. Cook for about 3 minutes or until the bell pepper softens.
Add in the zucchini noodles, carrot shavings, lemon juice and parsley and toss for 2-3 minutes or until the zucchini noodles are al dente.
Add in the broccoli and parmesan cheese and toss completely to spread the cheese.
Plate into bowls and top with additional parmesan cheese, to garnish.
Roasted Broccoli Salad with Celery and Apple
1 1/2 pounds fresh broccoli, tops cut into bite-size florets, stems peeled and chopped (about 6 cups)
1/4 cup avocado oil
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon cayenne (optional)
2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
3 ribs celery, diagonally sliced (about 3/4 cup)
1 small firm red apple (such as Gala), chopped (about 1 cup)
1/4 cup slivered almonds, toasted
How to Make It
Preheat oven to 450ºF; line 2 large baking sheets with parchment. Place broccoli in a large bowl and drizzle with 1 tablespoon oil; sprinkle with 1/2 teaspoon each salt and pepper. Sprinkle with cayenne, if desired. Using your hands, toss to coat broccoli with oil and seasonings; spread broccoli evenly on baking sheets. Roast until broccoli is tender and lightly charred in spots, 10 to 15 minutes, stirring once and switching baking sheets from top to bottom halfway through. Let cool completely, about 20 minutes.
Meanwhile, whisk together lemon juice, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Slowly drizzle in remaining 3 tablespoons oil, whisking constantly until blended.
Add celery, apple, and roasted broccoli to dressing; toss to coat. Top with almonds and serve.
Crunchy Pear & Celery Salad
4 stalks celery, trimmed and cut in half crosswise
2 tablespoons cider, pear, raspberry or other fruit vinegar
2 tablespoons honey
¼ teaspoon salt
2 ripe pears, preferably red Bartlett or Anjou, diced
1 cup finely diced white Cheddar cheese
½ cup chopped pecans, toasted (see Tip)
Freshly ground pepper, to taste
6 large leaves butterhead or other lettuce
1Soak celery in a bowl of ice water for 15 minutes. Drain and pat dry. Cut into ½-inch pieces.
2Whisk vinegar, honey and salt in a large bowl until blended. Add pears; gently stir to coat. Add the celery, cheese and pecans; stir to combine. Season with pepper. Divide the lettuce leaves among 6 plates and top with a portion of salad. Serve at room temperature or chilled.
Red Wine Apple Pear Galette
for the pastry
1 c all-purpose flour
2 tbsp granulated sugar
1/4 tsp kosher salt
1 c stick cold unsalted butter 1/2, diced, plus more for greasing pie pan
3 tbsp ice water plus more for dabbing onto the pastry
1 egg white lightly beaten
2 tbsp sliced almonds
turbinado sugar for sprinkling
for the filling
1 1/4 c red wine recommended: cabernet sauvignon
6 tbsp sugar
1 cinnamon stick
1 inch large apple recommended: red, peeled, cored, and sliced 1/4 thin
1 inch large pear recommended: Anjou, peeled, cored, and sliced 1/4 thin
1/4 tsp kosher salt
Zest of 1 medium orange
Start out by creating your pastry dough. Whisk the flour, sugar, and salt together in a large bowl. Add in the cubed butter and use two knives, or a pastry blender, to cut the butter into the flour. Combine until the clumps of flour and butter are no bigger than the size of peas. Stream in the cold water and combine until a crumbly dough forms.
Turn out the dough onto a large sheet of plastic wrap. Use the wrap to gather the dough together into a large mass. Wrap tightly and mold into a disc shape. Refrigerate the dough for at least 30 minutes.
Meanwhile, create your syrup for the fruit by adding the wine, sugar, cinnamon stick and zest to a large pot. Give everything a stir and bring the mixture to a boil over high heat. Add the apple slices and pear slices to the pot and reduce the heat to medium low. Let the mixture simmer for 30 or so minutes, or until there's only about a tablespoon of the wine syrup left in the pot. Scoop out the slices with a slotted spoon and transfer them to a plate to slightly cool.
Take out your pastry dough from the fridge and use a rolling pin to roll out the dough into a large circle, about 1/8" thick. Make sure to roll in one direction only (rather than back and forth), and rotate the pastry often to create an even circle. If any cracks appear, simply dip your finger into the ice cold water and dab it onto the crack. Sprinkle a little flour over the wet spot and continue rolling.
Carefully fold your pastry dough in half and transfer to a 9 inch pie pan that's been greased with butter. Unfold the pastry dough so that it is centered in the pie pan. Don't mold the dough to the pan.
Layer your apple and pear slices in a spiral, starting outward, about 1/2 an inch in from the inner edges of the pie pan. Spiral the slices in to the center, overlapping as you go. Fold the hanging pastry dough over the fruit, in towards the center, creating an envelope for the fruit.
Brush the dough with the egg white before sprinkling sliced almonds and turbinado sugar on top. Bake the galette at 450°F for 22 to 25 minutes, until the pastry is golden. Serve warm with a scoop of ice cream or freshly whipped cream.
Crustless Quiche Base:
1 cup milk
1 cup cheese (grated (cheddar cheese, swiss cheese or mozzarella))
2 tbsp parmesan cheese (optional)
salt & pepper to taste
1 cup optional ingredients (See Below)
Optional Ingredients: As a general rule I add a combined amount additional ingredients. (Basically 1/3 cup of each to make a total of 1 cup.) Here are some ideas:
1 cup Additional Ingredients:
cubed ham or crumbled cooked bacon
sliced onions or green onions
cooked cubed potato
Preheat your oven to 350 degrees.
Whisk together the milk, egg, cheese and salt & pepper.
Stir in any additional ingredients.
Pour the egg mixture into an pie dish, and bake uncovered for about 45 minutes. Or until the centre is set, and not jiggly.
Apple, Orange and Celery Blend
1/2 cup - Orange juice
3 tbsp - chopped Apple
2 tbsp - chopped Celery Stalks
2 tbsp - Honey
4 to 6 - crushed ice cubes
How to Make Apple, Orange and Celery Blend
Place all the ingredients in the blender and blend till smooth.
Add ice cubes and blend for few more seconds.
Pour in a glass and serve garnished with celery leaves and orange rind.
Red Leaf, Radish, and Pine Nut Salad