2 sweet potatoes (~1 lb)
1 yellow onion
2 eggs, beaten
Salt and pepper
1 cup spinach, thinly sliced
1 green tomato, thinly sliced
1/4 cup mayo
1 tsp lemon juice
1 tsp vinegar
1/2 tsp dijon mustard
1/4 tsp salt
1/3 cup olive oil
2 cloves of crushed garlic (more or less depending on your taste)
2 to 4 fresh sage leaves (or 1 tsp dried sage, to taste)
Using a cuisinart (or box grater), grate the onion. Squeeze out as much liquid as possible from mixture and leave to keep draining while work on the sweet potatoes.
Do the same with the sweet potatoes.
In a large bowl, mix together the sweet potatoes, onions, flour, salt/pepper and eggs until well combined.
Start with 1/4 cup flour. If the mixture isn’t sticking together when you form it into a ball, add more flower.
Form into balls and then flatten into a 3-inch disc.
To cook, either fry in a skillet or bake on a non-stick baking sheet until they are golden brown.
If baking, bake at 350 degrees for 30 minutes, flipping over half way through.
While the latkes are baking, blend the aioli ingredients together in a blender.
Top with thinly sliced spinach leaves, a thinly sliced green tomato and a zesty aioli.
Spaghetti squash, halved length wise
2 tablespoons butter
1 cup milk of your choice
⅛ cup pistachios
1 cup diced tomatoes
1 yellow onion, diced
2 garlic cloves, minced
Red peppers (feel free to char under the broiler before hand for extra flavor!)
⅓ cup Parmesan cheese, shredded
Step 1 (the squash)
Preheat oven to 425 degrees.
Scrape out/discard seeds from squash
Drizzle inside with oil, salt and pepper.
Place cut-side down on a baking sheet and roast 25-30 minutes, flipping halfway through.
Step 2 (the sauce)
Sauté onions, peppers and garlic in large sauce pot until starting to brown (about 2 min). Add salt and pepper.
Reduce to heat and cook 8 more minutes, or until onions caramelize, stirring occasionally.
Add butter. When melted add tomatoes.
Add milk and bring to an active simmer. Simmer 5-6 minutes, stirring occasionally.
Blend with immersion blender to make “alfredo” sauce. If too runny, allow sauce to reduce before serving. If too thick, add more liquid.
Step 3 (combine)
Once squash is done, allow to cool until you can hold. Separate squash strands from peel with a fork. (Pro tip: We like to leave the squash in the shell and serve all together for a festive presentation!)
Top with sauce, freshly grated parmesan and pistachios!
1 cup ancient grain (try Bob’s Red Mill farro, barley, kamut or quinoa)
1 cup heirloom tomatoes, cut into rough, bite-sized cubes
1 bell pepper, diced
1 cucumber, diced
1 cup drained & rinsed chickpeas
3/4 cup crumbled feta or goat cheese
2 tbsp balsamic vinegar
1 tsp Dijon
1/4 cup olive oil
1/2 tsp each sea salt & cracked black pepper
1 shallot, minced
1/4 fresh chopped basil or mint
Prepare your grain base according to the package directions. Chill in fridge until ready to serve.
Cope and prepare vegetables. Add into large mixing bowl.
Blend/whisk vinegar, mustard, oil, shallots, salt and pepper together.
Lightly toss dressing, veggies, chilled grain and feta together.
2 cloves of garlic, mashed with a tad of salt
5 tbsp of fresh lemon juice
1/2 tsp of Aleppo pepper
1 small onion, chopped
1/4 cup of chopped jalapeño pepper
1 bunch of purslane
2-3 radishes, diced (optional, if you want extra zest!)
3 tomatoes, diced
In a blender or Cuisinart, blend garlic, lemon juice, pepper, onion, salt and one avocado together until smooth.
Dice remaining 2 avocados, tomatoes, radishes and purslane.
Mash together the puree and the diced ingredients.
Taste and add salt and pepper as needed.
2 tablespoons olive oil
1 bunch tuscan kale, cut into 1/2 strips
Fava beans, shelled
1 onions, coarsely chopped
1 carrot chopped
4 garlic cloves, minced
1 can diced tomatoes
1 TBSP tomato paste
1/4 cup finely chopped parsley (save some for topping at the end)
5 cups vegetable or chicken broth
2 qt water
Salt and pepper to taste
1 lb Italian sausage (optional)
Heat oil over medium heat in large pot. Add onions, carrots and salt. Sauté until tender, about 5-8 minutes depending on how finely you’ve chopped them.
Add garlic and tomatoes and return to fragrant simmer.
Add water + broth, tomato paste, parsley. Bring to a boil and simmer 10 minutes.
(Optional) For added protein, sauté Italian sausage in skillet while water is heating. Add to soup during last few minutes.
Add kale and fava beans, then simmer 5-10 minutes more until al dente.
Serve and top with grated parmesan and fresh parsley.