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This Week's Recipes

Meal 1

GRILLED VEGETABLE SANDWICH WITH HERBED RICOTTA INGREDIENTS ⦁ 1 cup ricotta cheese ⦁ 1 tablespoon each of fresh basil, chives and parsley, chopped ⦁ 1 clove garlic, minced ⦁ 1 tablespoon extra virgin olive oil plus more for drizzling ⦁ kosher salt and freshly ground black pepper ⦁ 1 portobello mushroom ⦁ 1 medium zucchini, sliced lengthwise ⦁ 1 medium yellow squash, sliced lengthwise ⦁ ½ medium eggplant, sliced into rounds ⦁ ½ red onion, peeled and sliced into rounds ⦁ ½ red bell pepper, seeded and sliced in half or quarters ⦁ 2 teaspoons dried oregano ⦁ 1 loaf ciabatta bread or other soft bread sliced into 6-inch sections and cut in half ⦁ ½ cup arugula leaves ⦁ Balsamic glaze INSTRUCTIONS ⦁ In a small bowl, combine the ricotta cheese, fresh herbs, garlic clove, 1 tablespoon extra virgin olive oil, kosher salt and freshly ground black pepper and mix until smooth. Set aside. ⦁ Oil the grill grates with paper towels lightly coated with grapeseed or canola oil. Preheat the grill on medium high for 10-15 minutes. ⦁ Drizzle the vegetables with extra virgin olive oil and season with dried oregano and kosher salt and pepper. ⦁ Drizzle some additional olive oil on the cut side of the ciabatta. ⦁ Place the vegetables on the grill and cook undisturbed for 5 minutes. Gently flip veggies with a spatula when veggies start to soften and grill marks develop. Cook for another 5 minutes. Toast the cut sides of the ciabatta. Transfer the veggies and ciabatta to a platter. ⦁ Spread the herbed ricotta mixture on the cut sides of the bread slices. Top the bottom bread slices with layers of grilled vegetables and arugula then drizzle with balsamic glaze.

TOMATO SALAD WITH CORN, SUMMER SQUASH AND ROASTED ONIONS INGREDIENTS ⦁ 2 medium onions (use new onions if you can find them) ⦁ 5 tablespoons olive oil, divided ⦁ Salt ⦁ 1 yellow summer squash ⦁ 2 small ears corn, blanched ⦁ 1 scallion, finely chopped (or use fresh green onion tops if you have them) ⦁ 2 cups Sungold tomatoes (or other small, sweet tomatoes) ⦁ Coarsely ground black pepper ⦁ 2 teaspoons sherry vinegar ⦁ 1 teaspoon honey ⦁ 10 large basil leaves INSTRUCTIONS ⦁ Heat the oven to 400 degrees F. Peel and slice the onions into 1/2-inch rings, and then arrange them on a rimmed baking sheet. Drizzle the onions with 2 tablespoons of the olive oil, sprinkle generously with salt, and smush everything around to coat the onions on both sides. Roast them for about 40 minutes, flipping them over halfway through, until they're brown and soft. Let the onions cool and then roughly chop them. Set aside. ⦁ Dice the squash (aim for 1/4 inch) and put it in a large bowl; you should have about a cup. Strip the kernels from the ears of corn and add them to the bowl with the squash. Finely chop the scallion and add to the bowl. Halve the tomatoes (or quarter them if they're bigger than a cherry) and add them to the bowl. Add the chopped roasted onions, a tablespoon of olive oil and a few pinches of salt and pepper. Stir everything together gently. ⦁ In a small bowl, whisk the vinegar with the honey; whisk in the remaining 2 tablespoons of olive oil and some more salt and pepper. Stir about two-thirds of the dressing into the salad, taste, adding more if you like. Roughly chop the basil, stir it into the salad and serve. This salad travels well and is still good the next day; I recommend eating it within 24 hours.

Apple, Pear and Cucumber Salad

Ingredients: ⦁ 2 tablespoons gluten-free mustard ⦁ 2 teaspoons dried dill or 2 tablespoons fresh dill, chopped ⦁ 1/4 cup apple cider vinegar ⦁ 1/2 teaspoon brown sugar ⦁ 1/4 cup olive oil ⦁ 2 seasonal crunchy tart apples, such as Gala, Pink Lady or Braeburn, thinly sliced ⦁ 1 ripe pear, such as Anjou or Bartlett, thinly sliced ⦁ 1 English cucumber, sliced into thin rounds ⦁ 1 small sweet onion, thinly sliced Method: In a small bowl, stir together the mustard, dill, vinegar, sugar and olive oil. Set aside.

In a large serving bowl, toss apples, pears, cucumber and onion with dressing.

Nutritional Info: Per Serving: 160 calories (100 from fat), 12g total fat, 1.5g saturated fat, 50mg sodium, 15gcarbohydrates, (2 g dietary fiber, 10g sugar), 1g protein.

Strawberry Banana Pancake Skewers

Under 30 min Ingredients for 4 servings ⦁ 1 cup flour ⦁ 2 tablespoons sugar ⦁ 2 tablespoons baking powder ⦁ 1 pinch salt ⦁ 1 egg ⦁ 1 ¼ cups milk ⦁ 1 tablespoon butter, melted ⦁ strawberry, sliced ⦁ banana, sliced ⦁ powdered sugar, to taste ⦁ maple syrup, to taste Preparation ⦁ In a large mixing bowl combine the dry ingredients by sieve. ⦁ Beat together the egg, milk and butter in a separate bowl, then combine with the dry ingredients. ⦁ Gently whisk the mixture just enough to moisten the flour to be sure not to over mix. Transfer the batter into a larger squeeze bottle. ⦁ On a non-stick pan, squeeze a quarter-sized amount of the batter. Flip when bubbles rise and the bottom has browned. ⦁ When the pancakes are done, start assembly from bottom to top with a pancake, strawberry, banana. Repeat twice finishing with a pancake on the top and a skewer down the center. NOTE: Feel free to use any fruit combinations to your liking. ⦁ Finish with powdered sugar and maple syrup.