Main Course Archives - Page 2 of 18 - Healthy Cooking and Culinary Retreats

4Dec2023

Main Course, Mastermind Archive

Roasted Carrots and Yogurt Tahini Sauce

Image: My Intuitive Health

Roasted Carrots and Yogurt Tahini Sauce

Servings

Ingredients

For the Tahini Yogurt Sauce

¼ cup tahini
¼ cup plain Greek yogurt
2 tbsp maple syrup
½ tsp cumin powder
1 tsp curry powder
Juice of 1 lemon
1 clove of garlic, minced
Salt & pepper
Water to thin if needed

Equipment Needed

Instructions

Preheat the oven to 425 degrees. Wash or peel the carrots and cut in half lengthwise and then in half again until they resemble a “fry” shape. Place carrots on a sheet tray lined with parchment paper and drizzle with olive oil, seasonings, salt and pepper. Toss with hands to combine. Roast in the oven for about 45 minutes until they are fork tender and have a blackened char on the edges.

Next, make the tahini sauce by combining all the ingredients into a bowl. Whisk to combine. If the mixture is too thick, add water 1 tbsp at a time until it is a smooth and pourable sauce. Taste for seasoning and adjust salt, pepper, or maple syrup if needed.

To Serve

Plate the carrots on a tray and drizzle with tahini sauce. Option to top with nuts of choice. Enjoy!

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19Nov2023

Main Course, Mastermind Archive

Caramelized Onion & Mushroom Pizza with Ricotta & Goat Cheese

Image: The Djalalicooks

Caramelized Onion & Mushroom Pizza with Ricotta & Goat Cheese

Servings

Ingredients

For the Pizza

1 ball of store bought pizza dough OR homemade try this recipe
2 onions, peeled and sliced thinly
1 cup of sliced mushrooms (any type)
3 oz goat cheese, crumbled
1 tbsp olive oil
Salt and pepper

For the Sage Brown Butter

For the Herb Ricotta

For the Side Salad

Lettuce of your choice
1 avocado, sliced
¼ cup nut of choice
Juice of 1 lemon
1 tsp honey
¼ cup olive oil
Salt and pepper

Optional Pizza Garnishes

Equipment Needed

2 small bowls with whisk
Large salad bowl
Cast iron skillet or saute pan
1 large sheet tray (or pizza stone)
Rolling pin (or wine bottle)
Small skillet for sage butter
Knife and cutting board

Instructions

Preheat the oven to 450 degrees with either a pizza stone or sheet tray inside of it to get hot.

Peel and slice the onions into thin rounds. Heat a large cast-iron skillet over high heat and add the onions with 1 tbsp of olive oil. Start with the lid on for about 5 minutes. Then turn the heat to low after the onions have softened and begin to brown. Continue stirring the onions every few minutes, alternating between lid on and off. After about 10 minutes, add in the sliced mushrooms and continue stirring periodically, until everything is browned and caramelized (about 30 minutes total). Season with salt/pepper.

Next, prepare the brown butter. Heat the oil on medium high heat in a small sauce pan. Melt the butter and cook until it JUST starts to turn speckled brown, swirling the pan often to prevent it from burning. Add the chopped sage and garlic. Cook until fragrant for 1-2 minutes then turn the heat off. Season with salt and pepper.

In a small bowl, mix the ricotta with, olive oil, salt and pepper. Set aside.

Roll out one ball of the dough on a lightly floured surface into a 12 inch round circle (or rectangle, sometimes the dough has a mind of its own).

Remove the sheet tray from the oven and drizzle the pan with a tbsp. olive oil. Carefully place the dough on the hot tray. Spread the brown butter on the crust so that it’s evenly coated. Next, add the caramelized onion mix. Sprinkle goat cheese crumbles evenly over the top. Next, using a spoon, dollop the ricotta mix evenly over the dough.

Bake for about 12-15 minutes, or until the crust is lightly brown (this will depend greatly on the thickness and shape of your pizza so be sure to check it periodically). Garnish with a drizzle of balsamic reduction.

To make the salad dressing, add the juice of 1 lemon, honey, and enough olive oil to make a dressing. Season with a pinch of salt and pepper and toss with lettuce, nuts, and sliced avocado.

Shopping List

Produce

3 cups of lettuce of choice such as arugula
1 ripe avocado
2 small white onions or 1 large
1 cup of mushrooms, sliced (any type)
Fresh sage
2 cloves of garlic
1 lemon

Dough

Dairy

Pantry Staples

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16Oct2023

Main Course, Mastermind 23 Archive

Healthy Holidays: Roasted Squash, Brussels, & Farro

Image: My Intuitive Health

Healthy Holidays: Roasted Squash, Brussels, & Farro

Servings

3-4

Ingredients

For the Squash

1 delicata squash
1 tbsp olive oil
½ tsp garlic powder
½ tsp curry powder
¼ tsp dried rosemary
Salt and pepper
3 oz crumbled goat cheese
¼ cup dried cranberries

For the Green Herb Sauce

1 cup, packed, of fresh basil
2 cloves of garlic
Juice of 1 lemon
1-2 tsp honey
⅓ cup olive oil
Salt and pepper to taste
2 ice cubes

For the Brussels Sprouts

1 bag of brussel sprouts (about 12 oz)
½ tsp garlic powder
¼ tsp dried rosemary
1 tbsp olive oil
Salt and pepper
2-3 tbsp of lemon herb sauce
2-3 tbsp shredded parmesan cheese

For the Farro

1 cup of dried farro (or barley)
2.5 cups of cooking liquid such as chicken broth or water
Salt and pepper to taste
2-3 tbsp of lemon herb sauce
¼ cup dried cranberries
¼ cup pecans

Instructions

For the Squash and Brussels:

Preheat the oven to 425 degrees.

Line two sheet trays with parchment paper. Cut the delicata squash in half lengthwise and scoop out the seeds. Next, thinly cut the squash into 1/4 inch half-moon shapes and place it onto the sheet tray. Season with olive oil, salt, pepper, garlic powder, curry powder, and rosemary. Roast for 15-20 minutes, then flip and roast for another 15-20 minutes until tender and beginning to brown (I like mine beginning to char).

Trim the ends off the brussels sprouts and cut in half. Add them to the second 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).

For the Farro:

Add 1 cup of Farro with 2.5 cups of liquid (chicken broth or water) to a pot over high heat. Bring to a boil and then reduce to a low simmer. Cook for about 15 minutes, or until the liquid has just been absorbed. Once the liquid has been absorbed, turn off the heat. Season with salt, pepper, green herb sauce, nuts, and craisins.

For the Sauce:

In a food processor, combine all the ingredients for the sauce and pulse until smooth. Taste for seasoning and adjust salt/pepper.

To Assemble:

Toss the squash with goat cheese and dried cranberries. Toss the Brussels with the herb sauce and parmesan. Serve as separate sides or layered in a grain bowl. Enjoy!

Shopping List

Produce

Dairy

Pantry Items

1 cup of dried farro (or barley, or grain of choice)
Honey
Dried cranberries
Pecans
Garlic powder
Curry powder
Dried rosemary
Olive oil
Salt and pepper

Equipment needed

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12Oct2023

Main Course, Mastermind Archive

Bacon, Brussels, Fig, & Sage Pizza

Image: Half Baked Harvest

Bacon, Brussels, Fig, & Sage Pizza

Servings

Ingredients

For the Pizza

1 ball of store bought pizza dough OR homemade try this recipe
2-4 slices of bacon
1 lb. of brussels, shredded or thinly sliced
1 cup of mushrooms, sliced
Fresh sage leaves
½ tsp dried rosemary or thyme
2 cloves of garlic, minced
Salt and pepper
3 tbsp fig jam
1 cup of shredded mozzarella

For the Side Salad

3 cups of spinach
¼ cup candied pecans
¼ cup shredded parmesan cheese
1 tbsp of fig jam
3 tbsp balsamic vinegar
3 tbsp olive oil
Salt and pepper

Equipment Needed

Instructions

Preheat the oven to 450 degrees.

In a large skillet, heat the bacon over medium high heat. Cook until some of the fat renders and it is just beginning to crisp. Remove the bacon from the pan but keep the fat in the skillet. Add in the mushrooms, shredded Brussels sprouts, salt, and pepper to the bacon fat. Cook for about 5-10 minutes. Then, add the herbs and minced garlic, cook for 2 minutes then turn off the heat.

Roll out the pizza dough to fit the shape of your sheet tray. Drizzle the tray with olive oil and cooking spray and place the rolled out dough onto the tray. Spread the dough evenly with fig jam. Next, add half of the mozzarella cheese, then add the cooked vegetables and herbs. Add the rest of the cheese. Cook for about 10-15 minutes until the crust is golden brown. Top with chopped bacon.

For the Salad:

Whisk the dressing ingredients together. Toss with spinach, nuts, and cheese.

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Produce

Meat

Dough

Dairy

Pantry Staples

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2Oct2023

Main Course, Mastermind 23 Archive

Fall Grain Bowl with Roasted Squash, Brussels, Farro, & Goat Cheese tossed in Green Herb Sauce

Image: My Intuitive Health

Fall Grain Bowl with Roasted Squash, Brussels, Farro, & Goat Cheese tossed in Green Herb Sauce

Servings

3-4

Ingredients

For the Squash

For the Green Herb Sauce

1 cup of fresh parsley
2 cloves of garlic
Juice of 1 lemon
1-2 tsp honey
⅓ cup olive oil
Salt and pepper to taste
2 ice cubes

For the Brussels Sprouts

For the Farro

Toppings

Instructions

For the Squash:

Preheat the oven to 425 degrees.

For the Farro:

Add 1 cup of Farro with 2.5 cups of liquid (chicken broth or water) to a pot over high heat. Bring to a boil and then reduce to a low simmer. Cook for about 15 minutes, or until the liquid has just been absorbed. Once the liquid has been absorbed, season with salt, pepper and a tbsp of the green sauce.

For the Sauce:

In a food processor, combine all the ingredients for the sauce and pulse until smooth. Taste for seasoning and adjust salt/pepper.

To Assemble:

Layer farro, brussels, squash, goat cheese, sliced avocado, dried cranberries, and any extra nuts you have. Drizzle with the herb sauce and enjoy!

Shopping List

Produce

1 delicata squash (can substitute with butternut squash)
1 bag of brussel sprouts (about 12 oz)
Fresh parsley (or fresh basil)
1 ripe avocado
2 cloves of garlic
1 lemon

Dairy

Equipment needed

Pantry Items

1 cup of dried farro (or barley, or grain of choice)
Honey
¼ cup dried cranberries (optional)
¼ cup walnuts (or nut of choice. optional)
Garlic powder
Curry powder
Dried rosemary
Olive oil
Salt and pepper

Category Archives: Main Course

Roasted Carrots and Yogurt Tahini Sauce

Image: My Intuitive Health

Roasted Carrots and Yogurt Tahini Sauce

Servings

Ingredients

For the Tahini Yogurt Sauce

Equipment Needed

Instructions

To Serve

Shopping List

Produce

Dairy

Packaged

Pantry Staples

Contact Hannah

Get In Touch

Holistic Cooking & Nutrition Counseling

Are you ready to Get Started?

Caramelized Onion & Mushroom Pizza with Ricotta & Goat Cheese

Caramelized Onion & Mushroom Pizza with Ricotta & Goat Cheese

Servings

Ingredients

For the Pizza

For the Sage Brown Butter

For the Herb Ricotta

For the Side Salad

Optional Pizza Garnishes

Equipment Needed

Instructions

Shopping List

Produce

Dough

Dairy

Pantry Staples

Contact Hannah

Get In Touch

Holistic Cooking & Nutrition Counseling

Are you ready to Get Started?

Healthy Holidays: Roasted Squash, Brussels, & Farro

Healthy Holidays: Roasted Squash, Brussels, & Farro

Servings

Ingredients

For the Squash

For the Green Herb Sauce

For the Brussels Sprouts

For the Farro

Instructions

Shopping List

Produce

Dairy

Pantry Items

Equipment needed

Contact Hannah

Get In Touch

Holistic Cooking & Nutrition Counseling

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Bacon, Brussels, Fig, & Sage Pizza

Bacon, Brussels, Fig, & Sage Pizza

Servings

Ingredients

For the Pizza

For the Side Salad

Equipment Needed

Instructions

Shopping List

Produce

Meat

Dough

Dairy

Pantry Staples

Contact Hannah

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Holistic Cooking & Nutrition Counseling

Are you ready to Get Started?

Fall Grain Bowl with Roasted Squash, Brussels, Farro, & Goat Cheese tossed in Green Herb Sauce

Fall Grain Bowl with Roasted Squash, Brussels, Farro, & Goat Cheese tossed in Green Herb Sauce

Servings

Ingredients

For the Squash