Category Archives: Appetizer / Side

Preheat oven to 375 degrees. Line two sheet trays with parchment paper. 

Whisk the egg in a bowl.

On a plate, combine the breadcrumbs and seasonings.

Dip each zucchini coin into the egg, then breadcrumb mix, coating both sides. Place the coated zucchini on the sheet tray lined with parchment paper. Fill up two trays then drizzle with a little bit of olive oil. Bake for about 30 minutes, flipping once halfway through, until golden brown. Serve with tzatziki or marinara

Preheat the oven to 425 degrees fahrenheit. 

Next, prepare the asparagus. Hold the middle of the asparagus in your left hand with the tips, and the stem in your other hand. Use a snapping motion to snap off the tough end of the asparagus to where it naturally snaps. 

Line a baking sheet with parchment paper and place the prepared asparagus on the sheet tray. Drizzle with olive oil, salt and pepper. 

Place the tray in the preheated oven and roast for about 20-25 minutes, or until the asparagus is tender and beginning to brown / char slightly.

Remove from the oven and toss with garlic, nuts, and grated parmesan. Return to the oven for about 5 minutes until the cheese has melted.

Preheat oven to 400 degrees Fahrenheit. Line a sheet tray with parchment paper. Cut the potatoes into quarters and line them on the sheet tray. Toss with garlic powder, salt, pepper, and olive oil. Bake for about 60 minutes until tender.

Make the dressing:

Using a hand zester or the smallest holes on a box grater, zest the entire lemon. Add zest to a bowl with the juice of the lemon. Finely chop herb of choice and add to the bowl along with the honey, dijon, a pinch of salt and pepper. Combine with a whisk then slowly whisk in the olive oil so that the sauce emulsifies.

Toss the dressing over the warm potatoes when they are done. Add in the arugula and goat cheese so that it wilts slightly and the goat cheese melts a little. Taste and adjust salt and pepper accordingly. Enjoy!

Cook the butter and shallots in a pot over medium high heat for about 5 minutes. Add in the sage, garlic, and red pepper flakes and cook for 2 minutes. 

Add the white wine to the pan and cook until it has reduced in half. Add the beans, broth, salt and pepper and let simmer on low for about 15-20 minutes until the broth begins to thicken slightly. After 15 minutes, add in the spinach and stir until it has wilted. Serve in a bowl with toasted bread. Garnish each dish with parmesan cheese and olive oil.

cook the quinoa according to package instructions. Add the cooked quinoa to a salad bowl with the rest of the bowl ingredients. 

Whisk together the dressing ingredients in a separate bowl and add to the salad. Toss to combine. Enjoy as a side or main, option to add a fried egg or crispy tofu on top..