Vegetarian Guinness Stew

Olive oil
3 celery stalks
3 pounds russet potatoes, peeled and chopped (I left a little skin on)
3 large carrots, peeled and chopped
1 rutabaga, peeled and chopped
1 T flour
1 can of Guinness (14.9 oz can)
2 C chicken broth and 2 cups water
1 t Dijon mustard
1 bay leaf
1 t black pepper
2 t paprika
2 t agave syrup
A few dashes of Worchester sauce

Heat olive oil in a large soup pot and add celery and carrot. Cook until softened and beginning to brown, about 10 minutes. Add potatoes and rutabaga. Add flour to the mixture and stir to coat. Cook for 2 minutes. Pour in Guinness and stir well. Add broth and water and the remaining ingredients; bring to a boil. Reduce heat and simmer uncovered until all vegetables are tender, about 30 minutes.

By: K2


Almond, Dill and Lemon Crusted Fish with Spinach

Zest of one lemon
½ C almonds, coarsely chopped
3 T finely chopped fresh dill
Olive oil
Salt
Pepper
About 1.25 to 1.5 pounds cod
4 t Dijon mustard
1 pound baby spinach (next time try chard)

Preheat oven to 375 degrees. Line a baking sheet with wax paper and spray it with olive oil. Combine lemon zest, almonds, dill, about 1 tablespoon oil, salt and pepper in a small bowl. Place fish on the prepared baking sheet and spread each portion with mustard. Divide the almond mixture among the portions, pressing it onto the mustard.

Bake the fish until opaque in the center, about 7 to 9 minutes, depending on thickness. In the meantime, heat the remaining olive oil in a sautee pan. Stir in spinach (in batches) and add a little salt and pepper. Cook until the spinach is just wilted. Cover to keep warm. Serve the fish on top of the spinach.

From: EatingWell with a few modifications


Roasted Red Pear and Brie Crostini

3 red pears, under ripe but not rock hard. Red looked the nicest after roasting.
Olive oil
2 Brie cheese, sliced
2 French bread, sliced
2 organic oranges, zested (small, thin spirals)

The amounts for ingredients were enough for a large party tray.

Heat oven to 350. Slice pears in half (long ways), core and cut into slices (not too thick; I got about 16 slices a pear). Place on baking sheet and add a little olive oil, make sure pears are completely covered. Cook for about 10 minutes - until soft but not mushy. Take out and let cool.

Place bread on baking sheet, spray with olive oil. Bake until just crisp (about 10 minutes). Take out and let cool.

Assemble in order: Bread, brie, pear, 1-2 pieces of orange zest.

By: K2


Roasted Pear Salad with Pecans and Pomegranate Seeds

Olive oil
Pears, slightly under ripe; halved, cored and cut into slices
Bitter greens, any combination, such as baby arugula, endive, escarole, frisee, dandelion greens, etc.
Blue cheese
Pomegranate seeds
Toasted chopped pecans (no salt)
Sourdough bread, cut into crouton size cubes
Dijon mustard
Maple syrup
Cider vinegar

Heat oven to 350. Toss pears with olive oil and spread out on a baking sheet. Cook for about 10 minutes. Don’t let them get mushy. Take out and let cool.

Turn oven down to 325. Place bread cubes onto a baking sheet. Spray with olive oil. Bake for about 10 minutes. Watch so they do not burn. Take out and let cool.

Wash and spin your selection of greens (chop when necessary). Dressing: olive oil, small amounts of Dijon mustard, maple syrup, and cider vinegar. Mix well.

Place greens into a bowl. Add dressing and mix. Place greens into low bowls to serve. Let people add their desired amount of pecans, pomegranate seeds, croutons and blue cheese.

By: K2


Baked Pasta with Tuna, Spinach and Artichokes

1 pound short tube pasta
1 bottle grilled marinated artichokes, drained, chopped
1 bag frozen spinach, defrosted – squeeze out water
1 can of yellow fin tuna in olive oil
Bread crumbs
Olive oil
1 to 1.5 C coconut milk beverage or almond milk + 2 T potato starch (or corn starch) + pepper
Dried tarragon

Cook pasta according to directions; drain. In a bowl mix in artichokes, spinach and tuna. Pour the coconut milk slurry over and mix well. Place in a casserole dish. Sprinkle with bread crumbs, spray on some olive oil and sprinkle tarragon on top. Bake at 350 for about 20 minutes.

By: K2


Mezze Salad

Extra-virgin olive oil
1 T dried/ground sumac (can use grated lemon zest as a sub)
Salt and freshly ground pepper
2 or 3 whole wheat pitas, cut into 1/4 or 1/8s
1 cup 0-fat Greek yogurt
1 small bunch radishes, chopped
3-4 mini cucumbers, halved and cut into 1/4-inch slices
1 red pepper, diced
Feta, crumbled
Pre-made falafel (or make your own!)
Green olives (I used herbed/spiced), chopped
Baby lettuce

Preheat oven to 325 degrees. Spray pita with olive oil and sprinkle on some sumac. Baked for about 15 minutes. Meanwhile, stir together yogurt, some live oil and pepper. In a bowl, toss together radishes, cucumbers, red pepper, feta, and some olive oil. Mix well. Place some lettuce in a bowl. Going around the bowl, place the veggie mix, pitas, falafel and olives. Dollop on some yogurt.

By: K2


Danish Style Sandwich (open face)

Artisan rye bread
Smoked salmon
Butter lettuce
1 seedless cucumber, peeled and sliced thin
Light sour cream (about ¼ C)
Fresh dill, chopped fine
Pepper
Capers (optional)

Cucumber salad:
In a bowl place cucumbers, some sour cream, dill and a little pepper. Stir together.

Sandwich:
Place salmon on bread, followed by cucumber salad, butter lettuce and some capers if desired. I served them with beet salad and Cape Cod potato chips.

By: K2


Best Ever Enchilada Casserole

1 pound tomatillos, husks removed, halved
1 bag spinach
1 cup cilantro
Extra-virgin olive oil
Ground cumin and coriander
Corn tortilla (about 12 to 18)
Large red pepper, chopped
½ a bag frozen corn (thawed)
1 box salt-free kidney beans
Light shredded cheese
 
In a food processor, finely chop the tomatillos, spinach, and ½ C of cilantro. Add cumin and coriander. Chop the rest of the cilantro. Sautee red pepper in olive oil. Add corn and beans and cook for a little bit more. Take off heat. Add the cilantro.
 
In a casserole dish, layer tortillas, the “filling” (red pepper, corn, beans and cilantro), tomatillo sauce and then cheese. Do this layering a couple of times. Cook at 350 degrees for 15-20 minutes.
 
By: K2


Cauliflower Fried Rice

1 package riced cauliflower
Peas, about ¼ to 1/3 cup
1 can water chestnuts, chopped
½ can baby corn, chopped
3 eggs
Chik-n (veggie protein), baked, cooled, chopped
Soy sauce, about 1 T
Fresh ginger, grated, 1-2 T
Olive oil or coconut oil
Sesame oil
 
Crack eggs into a small bowl and beat with a fork. Heat wok or sauté pan (I used non-stick), add a little oil of choice. Add the eggs. Cook, flipping them once. Remove from heat and transfer to a plate. When cool cut eggs into ribbons. Add the sesame oil to pan and sauté peas, baby corn, and water chestnuts until softened. Add the cauliflower rice, soy sauce and ginger to pan. Cook until cauliflower is done. Add egg and chik-n.
 
By: K2
 

Spaghetti With Herbs

Whole wheat spaghetti
Herbs of choice, chopped finely. I had on hand fresh parsley and thyme. I also used dried basil, oregano and sage. Make a lot of herb mix, at least a ½ a cup (the majority this round were the fresh herbs – I’d prefer to use all fresh – next time!)
Olive oil
Pecorino Romano, grated

Boil spaghetti per directions. Drain and throw back into the pot (move pot to a cool part of the stove top). Add herbs and olive oil; mix well. Serve in bowls and let people add their own cheese.

By: K2