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 365. 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


Asparagus and Feta Salad

Big bunch of asparagus
Multi colored carrots, 3 or so, finely diced
Persian cucumber, about half, finely diced
Baby romaine lettuce
Feta cheese
Kalamata olives, chopped
Olive oil

Steam the asparagus (I wrap in wet paper towels and microwave for a minute or two depending on size); let cool. Chop into bite size pieces. Add all vegetables into a bowl and then olive oil and crumbled feta – mix gently.

By: K2


Chopped Salad Sandwich

1 fennel bulb, chopped
3 or 4 (depends how big they are) carrots, peeled and chopped
5 celery stalks, chopped
1 yellow pepper, seeded and chopped
Olive oil
Dried herbs of choice
Dijon mustard
Champagne vinegar
Low-fat cheddar cheese (I like Cabot’s), cut into small cubes (use about 1/2 a brick)
4 Ciabatta rolls

Place all the chopped veggies in a bowl. In a small bowl, mix some olive oil (about 3 T or so), about 1 t of the mustard, a hint of vinegar and the herbs. Whisk until well incorporated. Let sit for a bit and then throw into bowl of veggies. Add the cheddar cheese cubes and mix all together. Split the rolls and take out some of the bread in the middle. Put a good heaping of veggies into the scooped-out rolls. Place the tops on and serve.

By: K2


Zucchini, Eggplant, and Basil Open Face Sandwich

1 small eggplant, peeled and chopped
2 small red peppers, seeded and chopped
Italian herb mix
Pecorino Romano cheese, grated (about 1 C)
Olive oil
Non-fat Greek yogurt (1 carton)
Basil - a big bunch
Whole wheat English muffins, split (I use a package’s worth)

Preheat oven to 350 degrees. Blend basil, some of the cheese, and some olive oil in a food processor. Add yogurt and blend until mixed well; set aside. Place muffins on a cookie sheet and bake until they start to get toasty (but not too much because they will get cooked some more). Let them cool for a bit.

Meanwhile, add some olive oil to a sauté pan and heat up. Add the eggplant and red peppers and dried herbs. Saute until soft (a bit mushy). Take off heat. Spread the yogurt mix on the muffins followed by the veggies. Top with more cheese. Bake for about 15-20 minutes (until warmed through and the cheese starts to get a little brown). Remove and serve.

By: K2