Category Archives: Mastermind 24 Archive

Preheat oven to 425 degrees F. 

Slice the eggplant the into 1/2 inch thick round slices. Place the eggplant in a single layer on a sheet tray lined with parchment paper and lightly drizzle each side with a little olive oil, salt, and pepper. Bake for about 40 minutes, flipping once halfway through, until tender and beginning to char. Remove from the oven and top with sauce and cheese. Return to the oven for 5-10 minutes to let the cheese melt. 

In a medium sauce pan, add the olive oil and finely diced veggies. Cook on medium-high heat, stirring often, until the veggies start to brown slightly (about 10 minutes). Add the clove of minced garlic, oregano, salt, and pepper. Cook for one minute then add the can of pureed tomatoes. Simmer on low heat for 20-30 minutes. 

Cook the orzo according to package instructions. Once the orzo is cooked, season it with salt, pepper, and a drizzle of olive oil. 

To make the yogurt sauce, you can either whisk all the ingredients in a bowl or use your food processor. Taste for seasonings and adjust accordingly. 

To serve, layer the eggplant slices (2-3) with orzo and extra sauce if you’d like. Drizzle the yogurt sauce. Enjoy!

Preheat oven to 425. To a large mixing bowl, add adobo sauce, maple syrup, and olive oil and mix to combine. Add the diced butternut squash to the large bowl. Season with olive oil, salt, pepper, and garlic powder. Toss to combine and spread out evenly onto a sheet tray lined with parchment paper. Bake for about 45 minutes until tender and beginning to char, stirring once halfway through. 

Next, to the same mixing bowl, add adobo sauce, maple syrup, and olive oil. Mix to combine then toss in the Brussels sprouts that have been trimmed and halved. Season with salt and pepper then add to the second sheet tray. Bake for about 25-35 minutes until tender and beginning to char, stirring once halfway through. 

Meanwhile, prepare the quinoa according to package instructions. 

In a small bowl, whisk together the dressing ingredients.

To serve, layer chopped kale with warm quinoa and vegetables. Drizzle with the maple balsamic dressing. Garnish with avocado and cheese. 

Preheat the oven to 425°. In a small bowl, combine melted butter, shallot, garlic, salt and pepper. Meanwhile, cut the squash in half and remove seeds. Cut the halves in half so you have 4 quarters. Place the quarters on a baking sheet lined with tinfoil. Season the squash with olive oil, salt, and pepper. Drizzle the melted butter mix evenly on the squash flesh. Bake for about 45 minutes or until golden brown and fork tender. 

In a bowl, whisk together the dressing ingredients. Toast the pecans in a dry skillet over medium heat for about 4-5 minutes until just fragrant (watch these closely so they don’t burn). 

Toss the lettuce, avocado, pear, and toasted pecans with the dressing. Place some salad on top of each roasted squash sliced. Add burrata to each wedge, season with salt and pepper. 

Preheat the oven to 400 degrees. Cut the cauliflower steaks into 3/4 inch and place on a sheet tray lined with parchment paper. Season with oil and spice. Bake for 25 minutes in a 400 degree oven, then flip, and bake for another 10 min.