Category Archives: Appetizer / Side

Sesame Ginger Soba Noodles

Sesame Ginger Soba Noodles

Sesame Ginger Soba Noodles

Servings

3

Ingredients

For the Sauce
For the Stir Fry

Instructions

Mix the sauce ingredients together in a bowl. 

In a large saute pan, add the sesame oil, broccoli, mushrooms and carrots. Sautee for about 10 minutes over medium high heat, then turn the heat to low. While the veggies are cooking on low, cook the soba noodles according to package instructions. Toss the cooked noodles into the veggies with the sauce. Enjoy!

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Italian Orzo Lemon Bowl

Italian Orzo Lemon Bowl

Italian Orzo Lemon Bowl

Servings

4

Ingredients

Instructions

Cook the orzo according to package instructions. Meanwhile, whisk together the dressing ingredients in a separate bowl. 

To a large salad bowl, add the greens, warm orzo, pumpkin seeds, parmesan and olives. Drizzle with enough dressing to moisten and coat the whole salad. Toss and taste for seasonings. Enjoy as a main or side!

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Parmesan Roasted Brussels Sprouts

Parmesan Roasted Brussels Sprouts

Parmesan Roasted Brussels Sprouts

Servings

4

Ingredients

Instructions

Preheat the oven to 425 degrees. Line a sheet tray with parchment paper. Trim the brussels sprouts and cut in half. Add them to a sheet tray lined with parchment paper. Season with salt, pepper, garlic powder, and rosemary. Roast for 15 minutes, then flip and roast for another 15 minutes until tender and beginning to brown (I like mine beginning to char). 

Remove from the oven and dollop two spoonfuls of pesto with 2 tbsp. of shredded parmesan cheese. Return to the oven for two minutes until the parmesan melts. Enjoy!

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Lemon Dill Salad

Lemon Dill Salad

Lemon Dill Salad

Servings

4

Ingredients

For the Salad
For the Dressing

Instructions

Whisk all the dressing ingredients in a bowl. Toss the salad ingredients with enough dressing to evenly coat. Serve as a side to any dish. If serving as a main, I sometimes add roasted squash and goat cheese. It’s such a fresh and vibrant dish!

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Cauliflower Salad with Dates and Pistachios

Cauliflower Salad with Dates and Pistachios

Cauliflower Salad with Dates and Pistachios

Servings

4

Ingredients

Instructions

Heat oven to 450 degrees. Line a bake sheet with parchment paper. Add the cauliflower, olive oil, salt and pepper. Bake for 15 minutes, toss, then add the scallions that have been cut into 1 inch pieces onto a corner of the tray. Season just the scallions with a tsp. of olive oil, pinch of salt, and pepper. Bake the tray for about another 15 minutes or until both the cauliflower and scallions are charred and tender. 

Add the cooked cauliflower and scallions to a large bowl. Add the chopped dates and pistachios.

In a small bowl, make a lemon vinaigrette with the juice of a lemon and 3-4 tbsp of olive oil. Season with salt and pepper and pour enough over the salad to coat. Serve warm or cold – enjoy!

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