Rutabaga Fries back to top
Ingredients:

• 2 pounds rutabagas
• 3 tablespoons butter
• 4-5 pinches sea salt

Instructions:
Peel rutabaga and cut into pieces similar to steak fries. Steam until al dente (about 10 minutes). Heat butter over med-high heat in a large skillet (12-16 inches). Add rutabaga and brown (until almost burnt) on both sides. Sprinkle with a little sea salt and serve.

 
Savory Lemon Asparagus back to top
Ingredients:

• 2 bunches asparagus (about 1 pound)
• Juice of 1 medium lemon
• 3 tablespoons cold-pressed olive oil
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ¼ teaspoon ground nutmeg
• 1 tablespoon ground cashews, pecans or almonds (for garnish)

Instructions:
Wash the asparagus, cut off the ends, and steam until the stems are cooked but still a little firm.
In a bowl mix together lemon juice, olive oil, sea salt, pepper, and nutmeg.  Arrange the asparagus on a serving dish and drizzle with the lemon juice mixture.
Garnish with ground nuts and serve immediately.  Serves 4

Substitution:  You can use green beans in place of the asparagus.  You can replace the nutmeg and nuts for 2 tablespoons capers and 1 teaspoon of minced garlic.

 
Stuffed Zucchini back to top
Ingredients:

• 6 zucchini squash
• 1 garlic clove, crushed
• 1 ½ cups ground beef
• 1 cup cheddar cheese (or other hard cheese), grated
• 2 organic eggs, slightly beaten
• 4 tablespoons, melted butter
• Sea salt and pepper taste
• 1 tablespoon fresh basil, chopped

Instructions:
Pan fry the ground beef in a little butter until cooked through.
Cut the zucchini squash in half lengthwise and carefully hollow out the flesh to within ¼ inch of the skin. Set the shells aside.
Chop the zucchini flesh, the press with the back of a wooden spoon to extract as much juice as possible and drain it away.
Set the flash aside.
Preheat the oven to 400 degrees.
Combine the zucchini flesh, garlic, ground beef, basil, cheese, seasoning, eggs and half the melted butter until they are thoroughly blended. Arrange the zucchini shells skin-side down in a well-greased shallow baking pan. Stuff with the beef mixture and pour the remaining melted butter over the stuffed squash. Place dish in oven and bake for 20-30 minutes or until the top is brown and bubbling. Serve at Once.

 
Garlic Green Bean Salad back to top
Ingredients:

• 1 pound green beans, blanched and cooled
• 2 tablespoons cold-pressed olive oil
• 2 teaspoons apple cider vinegar
• ½ teaspoon thyme
• 1 garlic clove, minced
• 1 small shallot, minced
• Sea salt and pepper to taste

Instructions:
Prepare the beans by blanching in steam for 2-3 minutes until they are bright green.  Set aside to cool.  Whisk together remaining ingredients, and toss with cooled green beans.  Place in refrigerator to marinate for 1 hour before serving.

 
Sweet Potatoes back to top
Ingredients:

• 8 medium sweet potatoes
• 1 teaspoon vanilla
• 1/2 teaspoon sea salt
• ½ teaspoon nutmeg, freshly ground
• 1 teaspoon cinnamon
• ¼ cup butter, melted
• ¼ cup coconut cream, melted
• 1 cup pecans, chopped
• Stevia to taste

Instructions:
Preheat oven to 375 degrees.  Wash sweet potatoes and place on a cookie sheet and bake in oven for 1 hour.  Remove from oven, cool, peel and slice.  Arrange sweet potatoes in the bottom of a baking dish.

Melt butter and coconut cream on low heat.  Add vanilla, sea salt, nutmeg, cinnamon and stevia to the mixture.   Stir in and pour over the sweet potatoes.  Sprinkle with the chopped nuts.  Cover and bake in 375 degree oven for 35 minutes.  Serve warm. 

 
Ratatouille back to top
Ingredients:

• 2 large eggplants
• 1 zucchini, cut lengthwise and thinly sliced
• 1 green pepper, seeded and cut into strips
• 2 onions, peeled and sliced
• 4 tomatoes, peeled, seeded and chopped
• 4 cloves garlic, peeled and mashed
• 1 teaspoon dried thyme
• ¾ cup extra virgin cold-pressed olive oil

Instructions:
(There are two secrets to a good ratatouille:  One is to sauté all the vegetables separately; the second is to bake your casserole in a shallow, open pan so that most of the liquid evaporates.)  Peel and cube eggplant.  Place eggplant in a bowl and toss with a generous spoonful of fine sea salt.  Let stand, covered, about 1 hour.  Rinse eggplant in a colander and pat cubes dry with paper towels or a tea towel (Eggplant contains a bitter juice that must be removed by salting).   Saute eggplant cubes in batches in several tablespoons olive oil.  Remove with a slotted spoon to an oiled rectangular glass baking dish.  Saute, zucchini, pepper, onions and tomatoes in succession, adding more olive oil as necessary and removing to baking dish one at a time.  Add mashed garlic and thyme to baking dish.  Mix well and bake, uncovered, at 350 degrees for at least 1 hour.  Ratatouille often tastes better reheated the next day.  Serves 8.

 
Italian Carrot Salad back to top
Ingredients:

• 1 pound carrots, cut into 3-inch-long, thin sticks
• 2 tablespoons red wine vinegar
• 2 tablespoons cold pressed olive oil
• 1 teaspoon dried basil
• 3 garlic cloves, minced fine or pressed
• Sea salt to taste (optional)
• Pepper to taste

Instructions:
Steam the carrot sticks until crisp-tender.
In a small bowl, whisk together remaining ingredients.
Toss together carrots and dressing in a sealable container.  Allow carrots to cool, seal container, and invert a few times.  Store in refrigerator until serving (at least 1 hour, preferably overnight).  Periodically invert the container.  Enjoy.

 
Mashed Garlic Cauliflower
Alternative for Mashed Potatoes back to top
Ingredients:

• 1 head cauliflower (chopped)
• 3-4 crushed cloves roasted garlic
• 2-3 tablespoon freshly chopped basil
• 1 teaspoon sea salt
• 1 teaspoon pepper
• ½ cube butter
• ½ cup chicken broth

Instructions:
Combine chopped cauliflower, garlic, salt, pepper & chicken broth into
medium sized pan. Cover and cook on medium heat for 15-20 minutes.  Remove lid and mash cauliflower. Let sit for 5 minutes.  Stir in butter and chopped basil.   Serves 3.

 
Oriental Cabbage Salad back to top
Ingredients:

• ½ small head green cabbage, chopped
• 3 scallions, chopped
• 2 tablespoons dark sesame oil
• 2 tablespoons rice wine vinegar
• 2 tablespoons sesame seeds, toasted

Instructions:
Combine the cabbage, scallions, oil, and vinegar.  Toss well and chill until ready to serve.
Add the sesame seeds and toss again before serving.  Serves 4.

 
Zucchini & Mushroom Skillet back to top
Ingredients:

• 1 tablespoon of butter
• ½ tablespoon of cold-pressed olive oil
• 1 zucchini, thinly sliced
• ½ sliced bell pepper
• 8 ounces mushrooms, sliced
• ½ medium red onion, sliced
• 1 clove garlic, minced
• Sea salt & pepper to taste
• Raw parmesan cheese, grated

Instructions:
Heat butter and oil in a large skillet over medium heat. Add all ingredients stirring well. Cook for about 15 minutes or until vegetables are tender, stirring often. Sprinkle with some parmesan cheese and serve.

 
Cucumber, Kalamata Olive,Tomato
& Red Pepper salad back to top
Ingredients:

• 2 english cucumbers, sliced
• 1 large tomato, diced
• ½ cup kalamata olives, sliced and pitted
• 1 red pepper, diced
• 1 teaspoon salt
• 3 tablespoons cold-pressed olive oil
• 3 tablespoons squeezed lemon juice

Instructions:
Put all ingredients into a large bowl. Mix thoroughly. Chill & marinate for
1 hour. Serves 4.

You can add chopped, dry roasted almonds or crumbled goat cheese for extra flavor.

 
Greek Salad Dressing back to top
Ingredients:

• ½ cup cold-pressed olive oil
• ½ cup fresh-squeezed lemon juice
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon black pepper
• 1 teaspoon sea salt (or to taste)

Instructions:
In a small bowl, combine all ingredients and mix well.
Pour over salad or cucumbers and serve immediately.

 
Vegetable Marinade for Grilling back to top
Ingredients:

• 1 cup cold-pressed olive oil
• 2 tablespoons red wine vinegar
• 5-7 cloves garlic, finely chopped
• ½ teaspoon ground cayenne
• ½ teaspoon ground onion powder
• ½ teaspoon oregano
• ½ teaspoon black pepper
• 1 teaspoon sea salt

Instructions:
Whisk ingredients together with a fork until well blended.  Paint vegetables with the marinade before and during the grilling process.  Serves 6.

Rutabaga Fries
Savory Lemon Asparagus
Stuffed Zucchini
Garlic Green Bean Salad
Sweet Potatoes
Ratatouille
Italian Carrot Salad
Mashed Garlic Cauliflower Alternative for Mashed Potatoes
Oriental Cabbage Salad
Zucchini & Mushroom Skillet
Cucumber, Kalamata Olive,Tomato & Red Pepper salad
Greek Salad Dressing
Vegetable Marinade for Grilling