May Day Salad

Lettuce, good leafy kind (e.g., oakleaf) – cleaned; tear into salad size pieces
Shredded carrot
Tarragon, chopped – about ¼ C
Fresh peas, cook with a little water in microwave
Cabbot 50% light cheddar, cut into very small cubes
Olive oil

Add all veggies in a bowl. Add some olive oil to taste. Add cheese and toss. Good with toasted multigrain bread (I cook slices in the oven with a little olive oil sprayed on top).

By: K2


Polenta Bake with Goat Cheese, Spinach and Red Pepper

2 cups polenta
7 cups water
1 cup dried “porcini juice”: Add dried mushrooms (about ¼ cup or so) to 1 cup of hot water. When the water gets dark, take out mushrooms, squeeze over water and discard mushrooms.
Salt and pepper to taste
Olive oil
Package of baby spinach
1 or 2 red peppers, seeded and chopped
Herbed goat cheese
Fresh thyme, chopped

Preheat oven to 375. In a pot bring 7 cups water and the 1 cup of flavorful “porcini juice”. Gradually stir in polenta, stirring quickly to avoid lumps. Cooking time about 15 minutes. Add thyme and stir – take off heat.

Add olive oil to a skillet and heat. Add red pepper and cook until soft. Add spinach in bunches until wilted.

Spread the polenta on the bottom of a lightly oiled baking dish. Arrange red pepper/greens on polenta. Add blobs of goat cheese over the vegetable mixture. Bake for about 20 minutes.

By: K2


Black Bean Tostadas with Pickled Radish

Bunch of radishes sliced thin
½ C apple cider
½ t sugar
Cumin and coriander
Box of black beans
Cilantro
Corn tortilla
Cotija cheese
Optional – guacamole, sour cream, shredded lettuce, shredded carrots

Radishes:
Place radishes in a bowl, add vinegar and sugar. Add a little salt. Stir and let sit at least 10 minutes; drain. So good!

Add some olive oil to a skillet and heat. Add beans and cook. I mash them a bit. Add cumin and coriander. Cook about 5 minutes more and add cilantro. Take off heat.

Cook tortilla on a grill (the best) or in the oven on baking sheets.

Assemble: tortilla, beans, picked radish, cotija cheese and more cilantro. Add guac and sour cream if you desire. Also good with tomatillo salsa.

By: K2


Easy Ramen Noodle Soup

The best would be to make your own broth, but this worked well for a quick alternate.

1 C good chicken broth (I use low salt), or more as needed
3 C water, or more as needed
Ginger, peeled and grated for about 2 healthy t of ginger
Sesame oil, about 1 t
Miso, about 1-2 T
Soy sauce, About 1 T
Shredded carrots
Chopped kale
Ramen noodles – I used black rice noodles
Eggs

Add first 6 ingredients into a soup pot and heat to just simmering. Add any veggies - cook briefly and remove. Keep broth on low temp. to keep warm. Cook eggs in a small pot of water. If you want them runny, boil for about 4 minutes and remove, pour out water and set aside. Once cool enough peel them and cut in half. In the same pot or another if it’s too small, boil water and add noodles. Cook per directions. Remove from heat and drain. For soup, add some noodles and veggies in a low bowl. Pour broth over and add an egg or two to each serving bowl.

By: K2


Kale and Red Pepper Bread Pudding with Blue Cheese

French baguette, cubed
1 bag prewashed, chopped kale
1 large red pepper, seeded and chopped
1/2 tsp nutmeg
6 eggs
1 C 2% milk
About 1 C blue cheese, crumbled
½ C white wine
Olive oil
Salt and pepper

Preheat oven to 375 degrees. Toss kale with a pinch of salt and pepper and some olive oil on a baking sheet. Bake for about 10 minutes and take out. Heat oil in a sauté pan. Add the red peppers and cook until just a little soft. Add nutmeg and pepper. Cook for a minute or two more. Take off heat. In a mixing bowl, whisk together eggs, milk, about half of the blue cheese, and white wine. Place bread down in casserole dish. Then kale and red pepper. Pour egg mixture over. Cover with foil and bake 20 minutes. Take out of oven, remove foil and add rest of cheese. Place back in oven and cook for 15-20 minutes more.

By: K2


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


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