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This Week's Recipes 10/2/20

Green Leaf/ Red Leaf Lettuce


Red Radishes


Roma Tomatoes

Covington Yams

Red L:eaf Lettuce

Alfalfa Sprouts

Gala Apples


Bosc Pears

Meal 1

Gjelina’s Roasted Yams

These roasted yams are adapted from a recipe that Travis Lett, the chef and an owner of Gjelina in Venice, Calif., published in a 2015 cookbook devoted to the restaurant’s food. They are a marvelous accompaniment to a roast chicken, but they are maybe even better as a platter to accompany a salad of hearty greens, cheese and nuts. What makes them memorable is a technique Lett calls for during the cooking: tossing the tubers in honey before roasting them, which intensifies their caramelizing. The crisp, near-burned sweetness works beautifully against the heat of the pepper and the acidic creaminess of the yogurt you dab onto the dish at the end. It is a simple dish, but it results in fantastic eating.


3 large Covington yams

2 tablespoons honey

1 tablespoon Espelette pepper, or crushed red-pepper flakes

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

½ cup Greek-style yogurt

4 tablespoons fresh lime juice, approximately 2 limes

2 scallions, both green and white parts, trimmed and thinly sliced, for garnish


Heat oven to 425. Cut the yams lengthwise into 4 wedges per yam. Put them in a large bowl, and toss them with the honey, ½ tablespoon of the Espelette pepper or crushed red-pepper flakes and 2 tablespoons of the olive oil. Let it sit for 10 minutes or so, tossing once or twice to coat, as the oven heats.

Transfer the yams to a foil-lined, rimmed baking sheet, season with salt and pepper and then bake until they are deeply caramelized around the edges and soft when pierced with a fork at their thickest part, approximately 30 to 35 minutes.

As the yams roast, combine the yogurt, lime juice and remaining tablespoon of olive oil in a small bowl, and whisk to combine, then season with salt and pepper to taste. Set aside.

When the yams are done, transfer them to a serving platter, drizzle the yogurt over them and garnish with the remaining Espelette pepper or red-pepper flakes, the scallions and some flaky sea salt if you have any.

Simple Green Leaf Salad with Shallot Vinaigrette

This classic green leaf salad is quick and easy to make -- and can be made ahead of time and kept in the refrigerator for a few hours before serving.

Course Appetizer, Salad, Side Dish

Cuisine American, French

Keyword green salad, side salad

Dietary Restrictions Dairy-Free, Gluten-Free, keto, Low-Carb, Vegan, Vegetarian

Prep Time 15 minutes

Total Time 15 minutes

Servings 6

Calories 73kcal



1 large head lettuce can use green leaf, red leaf, boston, romaine, iceberg etc.

1 cucumber peeled, seeded and cut into thin slices

1 small carrot peeled and grated

1-2 scallions thinly sliced


1 small shallot or large clove garlic minced

1 rounded teaspoon dijon mustard

1/2 teaspoon kosher salt

1/4 teaspoon fresh ground pepper

1 teaspoon vinegar can use red wine, white wine, champagne, or other flavored vinegars

3 tablespoons extra virgin olive oil



Fill a large bowl with cold water. Tear the lettuce into large pieces and add it to the water. Swish the lettuce with your hands to agitate any dirt or debris clinging to the leaves. Set aside for about 5 minutes. (Just a few minutes in the cool water will refresh the lettuce if its been in your crisper drawer for a few days).

Lift the lettuce from the water with your hands and transfer to a salad spinner. (You may have to do this in several batches). Spin the lettuce dry, then use a paper towel to blot off any excess water. Set aside.


Add the shallots or garlic, dijon mustard, salt, pepper, vinegar and olive oil to a large salad bowl. Whisk together until the dressing is thick and emulsified.


Add the cucumber, carrot and scallion to the dressing and gently toss. Add the lettuce leaves, toss again with salad tongs and serve.


Gently rest the lettuce leaves on top of the vegetables and DON'T TOSS IN THE DRESSING. Cover the salad with a clean dish towel and refrigerate for up to 4 hours or until you're ready to serve. Resting the clean lettuce above the dressing will allow it to stay fresh without wilting. Once a salad is dressed, it's living on borrowed time.


Baked Pears with just (4) Ingredients! This EASY dish made with honey, walnuts and cinnamon is perfect for breakfast or dessert!


2 large ripe pears

1/4 tsp ground cinnamon

2 tsp honey

1/4 cup crushed walnuts

optional yogurt or frozen yogurt


Preheat the oven to 350F.

Cut the pears in half and place on a baking sheet (I cut a sliver off the other end so they sat upright).

Using a measuring spoon or melon baller, scoop out the seeds.

Sprinkle with cinnamon, top with walnuts and drizzle 1/2 teaspoon honey over each one.

Bake in the oven 30 minutes. Remove, let cool and enjoy!

Meal 2

Sun-dried Tomato Broccolini Pasta

This sun dried tomato and broccolini pasta is my go-to quick weeknight meal that delivers on flavor. Using gluten free pasta to lighten it up too!


Gluten-free pasta, 1 box (8oz) or pasta of choice

3-4 cloves garlic, minced

1/4 cup of sun-dried tomatoes in oil - note Sundried tomatoes cook differently than fresh tomatoes.

5oz of baby spinach (about 3cups)

1 bunch of broccolini, stems trimmed

3 tbsp olive oil + 3 tbsp

1/2 tsp of salt

1/4 tsp fresh ground black pepper

2 tsp crushed red pepper

3 tbsp Parmesan cheese + more for serving

Reserve 1/4 cup of pasta water


Bring salted water to a boil in a pot. Cook pasta to al dente (according to package instructions), before draining reserve 1/4 a cup of the pasta water and place to the side. Drain pasta, rinse (see note), and set aside.

While pasta is cooking. In a Dutch oven or skillet with high sides, over medium heat add 3 tbsp of olive oil. Add minced garlic and cook until fragrant about 1 minute.

Add broccolini, sun dried tomatoes, and salt/pepper. Cook for 3-5 minutes until it begins to soften (can cover with lid to assist). Add spinach and add 2 tbsp more olive oil to help spinach wilt.

Once spinach has wilted (about 3-4 min) add rinsed Banza pasta in. Add Parmesan cheese to the pasta and add a few tablespoons of the pasta water to help thin the cheese for it to coat the pasta. If you do not have Parmesan cheese you can omit the pasta water.

Top with crushed red pepper and serve.


When using chickpea pasta I do not follow the cook time of 9 minutes, I only cook for 7 minutes. Also, I do not typically rinse pasta, but I do rinse chickpea pasta after cooking. If using regular pasta, no need to rinse.

Add a little of reserved pasta water to help thin cheese and help it coat the pasta

Mixed Bean Salad with Little Radish, cucumbers & Sprouts

Preparation: 5 min

Serves 4

A simple and easy-to-make salad with a zesty avocado drizzle – ideal as a side dish or light lunch! I love the textures and flavours of this dish, especially the fiery taste of the radish sprouts mixed with the milder, sweeter flavour of the red clover sprouts! Yummy and full of fibre, definitely don’t pass this dish over!

Holly Jade



Juice of 1 lime

1 garlic clove (crushed)

25ml of water

Pinch of salt + pepper


Cucumbers ,

Large handful of sprouts

1 can of cannellini beans (washed & drained)

1 can of kidney beans (washed & drained)

1 red pepper (sliced)

1 yellow pepper (sliced)

6 Roma tomatoes (halved)

1 red onion (finely sliced)

Handful of coriander

lettuce leaves

How to make the drizzle

1. Place all of the ingredients into the blender and whizz up until smooth

How to make the salad

1. Combine all of the ingredients (apart from the lettuce leaves) into a mixing bowl and mix until fully combined.

2. Fill the lettuce leaves with the salad and top off with the avocado drizzle and more sprouts

3. Serve and enjoy!

Apple Pie Blondies {Gluten-Free and Dairy-Free Option}

Super easy gluten-free Apple Pie Blondies are a soft, blonde brownie topped with delicious cinnamon apples and maple vanilla glaze.

Prep Time 10 minutes

Cook Time 30 minutes

cooling 1 hour

Total Time 40 minutes

Servings 9 servings



2 cups diced apples (3 apples) peeled 2 cups diced apples (3 apples) peeled

1 tablespoon butter ,dairy-free used Smart Balance butter1 tablespoon butter ,dairy-free used Smart Balance butter

2 tablespoons brown sugar , packed2 tablespoons brown sugar , packed

1 teaspoon ground cinnamon1 teaspoon ground cinnamon

1 teaspoon pure vanilla extract1 teaspoon pure vanilla extract


1/2 cup unsalted butter softened (for dairy-free use Smart Balance butter)

3/4 cup brown sugar packed

1/2 cup granulated sugar

1 tablespoon pure vanilla extract

2 eggs room temperature

1 1/2 cups gluten-free all-purpose flour (Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.

1/4 teaspoon xanthan gum leave out if your flour blend already has it

1 teaspoon gluten-free baking powder

1 teaspoon cinnamon1 teaspoon cinnamon

1/8 teaspoon ground nutmeg

1/2 teaspoon salt


1 cup of powdered sugar

3 tablespoons pure maple syrup

1 teaspoon pure vanilla extract


Preheat oven to 350º F degrees

Spray the 8x8 square baking pan with gluten-free non-stick cooking spray or line the baking pan with parchment paper and coat the bottom and sides with gluten-free nonstick cooking spray or butter.

Peel, core and dice apples into small pieces. In a small pan add butter, apples, brown sugar, cinnamon, and vanilla. Cook over medium heat until butter and sugar is melted. Stir the diced apples to fully coat the apples in the butter sauce. Allow the butter sauce to come to a slight boil for a few minutes. When the apples will become soft, remove from heat.

In a large bowl cream the butter, brown sugar, and granulated sugar.

Add eggs and pure vanilla extract and beat with your mixer until ingredients are fully combined.

Add the cinnamon, baking powder, xanthan gum (leave out if your flour blend already has it) and gluten-free flour and mix until ingredients are fully combined. The blondie batter will be sticky.

Pour the blondie batter into the parchment lined pan.

Pour the apple filling on top of the blondie batter and spread to cover evenly.

Bake for 35-45 minutes. The sides on the blondies will start to pull away from the sides and they will be golden brown. Check by inserting a toothpick into the center comes out clean.

Allow the blondies to cool for one hour before adding the glaze. If the blondies are too hot the glaze will just melt.

In a small bowl combine the ingredients for the vanilla maple glaze. Whisk until the glaze forms and is smooth.

Drizzle glaze on top of warm apple pie blondies.

Remove the blondies from the pan by carefully lifting them up with the parchment paper. Cut by rows. It will make 9 large slices. Enjoy!

Store in an air-tight container and refrigerate. I actually like them best cold.


Pro Tip:

Always bake with ingredients that are at room temperature. Cold ingredients do not mix as well with room-temperature ingredients.

Meal 3

Cucumber Tomato Salad

Quick and easy dill vinaigrette in just 10 minutes is the perfect side salad full of fresh summer vegetables.

Prep Time 10 minutes

Total Time 10 minutes

Servings 6 servings

Calories 136 kcal


4 cups cucumbers , cut in half lengthwise and sliced

4 roma tomatoes , chopped

1/2 red onion , thinly sliced

1 cup sliced red radishes

More Ingredients to add:

  • Cheese: Feta Cheese for a fun Greek twist, Fresh Mozzarella for an Italian version, add some fresh basil too.

  • Protein: Grilled Chicken or Grilled Shrimp

  • Vegetables:. Carrots, Kidney Beans, Garbanzo Beans, Red Bell Peppers, Avocados, Sprouts

  • Fruit: Apples, Strawberries, Pears, Watermelon


1/4 cup chopped fresh dill

1/3 cup extra virgin olive oil

2 tablespoons red wine vinegar

2 teaspoons kosher salt

1/2 teaspoon coarse ground black pepper


Add the vegetables to a large bowl, then whisk together the dill, olive oil, vinegar, salt and pepper and pour it over the vegetables tossing them carefully together.

Roma Tomato Bruschetta

TOTAL TIME: Prep: 10 min. Bake: 10 min.

YIELD: about 2-1/2 dozen.


10 fresh basil leaves or 1/2 teaspoon dried basil

2 cups plum tomatoes, seeded and chopped

2 tablespoons balsamic vinegar

Salt and pepper to taste

1/3 cup Pure Olive Oil

2 garlic cloves, minced

1 French bread baguette


1. Stack 5 basil leaves one on top of each other; roll up. Slice crosswise thinly. Repeat with remaining basil. Combine tomatoes, balsamic vinegar and basil. Season with salt and pepper.

2. Combine olive oil and garlic in a small microwave-safe bowl. Microwave on high 30 seconds.

3. Cut bread into slightly angled 1/4-in. pieces. Brush with olive oil mixture; place on baking pan. Bake at 425° for 6-8 minutes or until golden brown. Just before serving, drain excess liquid from tomatoes. Spoon mixture evenly over bread slices. Serve immediately.

Vegan Banana Creme Brûlée

Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 60 minutes Yield: 3 servings 1x


3 ripe bananas

1 cup hemp seeds

1/2 cup non-dairy milk

2 tsps cornstarch or arrow root

1/4 cup cane sugar

1 tsp vanilla extract

For the topping: 3 tbsps cane sugar


Combine all the ingredients in a blender.

Blend on high until smooth.

Stir or bang on the counter a few times to try to release as many air bubbles as possible.

Divide between 3 ramekins. Place the ramekins in a pan with tall sides. Fill the pan around the ramekins with boiling water so the ramekins are halfway submerged.

Bake for 50 minutes at 325F. Cool, then chill overnight.

For the topping: Sprinkle one tablespoon of sugar over the top of each ramekin. Place the ramekins in the oven on the broil setting for about 4-5 mins or until the top is browned and crystalized. Alternatively you could use a blow torch.

Serve immediately.


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