Irish Colcannon

 

  • 2-3 pounds Potatoes (peeled, and chopped)
  • 1 head Cabbage (shredded)
  • 1/4 cup Butter
  • 1/2 cup Cream
  • Salt & pepper to taste
  • Dried red pepper (optional, crushed)

 

In a large saucepan, boil potatoes and cabbage for about 20 minutes. If potatoes are tender, drain and pour into a large bowl.

Add butter and pour the cream in gradually as you mash. Season with salt and pepper and garnish with red pepper flakes before serving.

 

 

Roasted Fennel & Winter Squash Soup

 

  • 2 tbsp Oil of choice (olive recommenced)
  • 1-2 Winter squashes (Peeled and cubed. Carnival, acorn or butternut recommended.)
  • 1 Fennel bulb (fronds removed, stems cut into 2 inch pieces)
  • 1 Red onion (diced)
  • 3 clove Garlic (minced)
  • 4 cups Stock of choice (chicken or vegetable)
  • 1/4 cup Half & half
  • 1/2 tsp Thyme
  • Salt & pepper to taste

Heat oven to 425

Onto a pan, toss winter squash, fennel, garlic and onion with oil. Roast 15-20 minutes or until squash is tender.

In a large pot, combine thyme, vegetables and stock. Bring to a boil and simmer 10 minutes.

Blend until smooth. Stir in half and half and serve garnished with a fennel frond.

 

Pumpkin Pie

 

  • 1 Pumpkin
  • 1 can (14 ounces) Sweetened condensed milk
  • 1/2 cup  Whipping cream
  • 2 tbsp Cornstarch
  • 2 tbsp Molasses
  • 2 tbsp Oil of choice (vegetable or canola oil)
  • 2 tbsp Ground cinnamon
  • 2 tsp Ground ginger
  • 1/2 tsp Ground nutmeg
  • 2 tsp Vanilla extract
  • 1/4 tsp Salt
  • 3 Eggs

 

Preheat the oven to 375 degrees F.

Remove stem from pumpkin and slice in half. Scrape out  seeds (set aside if roasting is desired) and place pumpkin cut-side down on a rimmed baking sheet. Pour about a half cup of water in pan  and bake about one hour or until you can pierce it with a fork.

Let it cool and then peel the pumpkin meat into a food processor or blender. Blend until smooth.

Put pumpkin puree (roughly 4C) into a bowl and add condensed milk, cream, cornstarch, molasses, oil, spices and eggs. Mix thoroughly.

Pour filling into a crust and bake about one hour or until filling has set. Transfer  pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.

 

Beet Cranberry Sauce

 

 

  • 1 bunch Beets (sliced into wedges and cooked)
  • 1 bag  Cranberries
  • 1 1/2  cup Red wine (dry recommended)
  • Zest of 1 orange
  • 1 tbsp Ginger (peeled and grated)
  • 1/2 teaspoon Ground cinnamon
  • 3/4 cup Brown sugar
  • pinch of Salt

    In a saucepan, combine spices, wine and sugar. Bring to a boil and reduce to a simmer for 2-3 minutes. Stir in cranberries and orange zest. Cook 15-20 minutes or until sauce has thickened slightly. Stir in beets and let stand at least 30 minutes before serving.

Simple Potato Leek Soup

 

  • 2 pounds Potato (cut into cubs)
  • 1 bunch Leeks (sliced)
  • 1 tbsp Oil of choice (olive recommended)
  • 1 bunch Mustard greens (chopped)
  • 4 clove Garlic
  • 1-2 Red onions (diced)
  • 4 cups Broth of choice
  • 2 tsp Sage
  • 2 tsp Thyme
  • Salt & pepper to taste

In a large pot, saute the onion, garlic and leeks until tender. Add salt, potatoes and broth. Bring to a boil and simmer 20-30 minutes or until potatoes are tender. Toss in in mustard greens and herbs. Cook until greens wilt, about five minutes.

Serve as is or blend for a creamy texture.

 

 

Butternut Squash Pasta

 

  • 1 Butternut squash (peeled and cut into thin ribbons or spiralized)
  • 1 bunch Broccoli Rabe
  • 1 tbsp Oil of choice (Olive recommended)
  • 3 clove Garlic (minced)
  • 1/2 cup Vegetable broth
  • Grated Parmesan (optional)

Heat oven to 400

Place squash ribbons on a baking pan and coat with olive oil.  Bake 8-10 minutes or until or until mostly soft. When done, devide the noodles into bowls and set aside.

While squash is cooking,  saute garlic for 2 minutes.  Add broccoli rabe and cook until wilted. Pour in broth and add spices as desired. Simmer about 5 minutes and pour over squash bowls.

Garnish with Parmesan and serve.

Sage Butter Spaghetti Squash

 

  • 1 Spaghetti Squash
  • 2 Shallots (chopped)
  • 3 clove Garlic (minced)
  • 1/2 bunch Sage (chopped)
  • 2 tbsp Butter
  • Salt & Pepper to taste

Heat oven to 350.

Cut squash in half lengthwise and place cut side down in a glass baking pan. Bake for 50 minutes or until tender.

About ten minutes before squash is finished cooking, saute shallots and garlic in butter. Add sage and cook until wilted.

Scrape flesh of out of squash onto your serving plates and top with sage butter. Add salt & pepper as desired.

Serve hot.

Balsamic Sunchokes

  • 2 pounds Sunchokes (cut into chunks)
  • 2 tbsp Oil of choice (olive recommended)
  • 2 tbsp Herb of choice (rosemary, sage or thyme)
  • 1/2 stick Butter
  • 3 clove Garlic (minced)
  • 3 tbsp Balsamic vinegar
  • Salt & pepper to taste

 

In a large skillet, heat oil over medium high heat. Add sunchokes and a 1/4 water. Cover and cook, stirring occasionally, for 8-10 minutes or until tender.

Uncover and cook until water is evaporated and sunchokes begin to brown. Transfer to a serving dish.

Add herb, garlic and butter to hot skillet. Stirring often, cook until butter foams and browns. Remove from heat and stir in balsamic. Pour butter sauce over sunchokes and serve.

Romanesco Pasta

  • 1 head Romanesco (chopped)
  • 3 clove Garlic (minced)
  • 1/4 cup Oil of choice (olive recommended)
  • 1/2 cup Sliced almonds (toasted)
  • 1/2 tbsp Lemon zest
  • 1 Onion (diced)
  • 12oz Pasta of choice
  • Salt & pepper to taste

Cook pasta as as directed by the package.

In a large skillet, heat 2 tbsp of oil. Toss in garlic and onion, cook for 3 minutes or until garlic is fragrant.  Add romanesco and cook another 5 minutes or until it is tender.

Drain pasta, reserving 1/2 cup of pasta water, and return to pot. Stir in romanesco, lemon zest, almonds, remaining oil, salt and pepper.

Serve hot topped with Parmesan or Asiago cheese as desired.

 

Cauliflower Rice

  • 1 head Cauliflower (cut into chunks)
  • 2 tbsp Oil of choice (olive recommended)
  • Salt & pepper to taste

Toss cauliflower chunks into a food processor and pulse until it is chopped into rice sized pieces. Pour into a bowl and stir in oil as well as salt and pepper. Fluff with a fork and serve raw as a side dish. Alternatively, the rice can be heated over medium heat in a covered skillet.

Garlic Roasted Broccoli

 

  • 2 heads Broccoli (chopped, stems may be included)
  • 3-4 clove Garlic (minced)
  • 4 tbsp Oil of choice (olive recommended)
  • 1 tbsp Lemon juice
  • 2 tbsp Parmesan cheese (shredded)
  • Salt & pepper to taste

Heat oven to 425.

On a baking pan toss together broccoli, garlic, oil, lemon juice, salt and pepper. Bake 20-25 minutes or until broccoli is tender. Top with cheese and serve.

Can be made as a side dish or used as a topping for potatoes.

Collard Lunch Wraps

  • 1 bunch Collard greens (stems cut off)
  • 1/2 bunch Cilantro (chopped)
  • 2 cup Brown rice (cooked)
  • 1 can Black beans (rinsed and drained)
  • 3 tbsp Salsa of choice
  • 1 Avocado (sliced)
  • 1 Lime (juiced)
  • Salt & pepper to taste

In a large bowl, mix together cilantro, rice, beans, salsa, lime juice, salt and pepper. Set aside.

In a wide pot or deep skillet, heat four inches of water until it reaches a simmer. Add one collard green for about 30-40 seconds or until it brightens. Pull it out and center it on a plate. Spoon about a 1/4 cup of the beans and rice into the center of the leaf. Top with avocado slices and roll like a burrito.

Repeat process until all ingredients are used.

 

Cauliflower Steaks

 

  • 1 head Cauliflower (sliced lengthwise into 1/2 steaks)
  • 2 clove Garlic (minced)
  • 2 tbsp Oil of choice (olive recommended)
  • Red pepper flakes to taste (optional)
  • Salt & pepper to taste

 

Preheat oven to 400

Place cauliflower steaks on a greased baking sheet.

Whisk together oil, garlic, red pepper flakes, salt and pepper. Brush onto cauliflower and roast for 15 minutes. Flip and roast another 15 minutes or until tender and golden.

Serve hot

Maple Balsamic Brussels Sprouts

 

  • 1 pound Brussels sprouts (sliced in half)
  • 2 tbsp Balsamic vinegar
  • 1 tbsp Maple syrup
  • 1 tbsp Oil of choice (olive recommended)
  • Salt & pepper to taste
  • 4 strips Bacon (cooked & chopped, optional)

Preheat oven to 400

in a large bowl, whisk together vinegar, maple syrup, oil, salt and pepper. Toss in brussels sprouts and stir until well coated. Pour on a greased baking pan and roast 30 minutes or until brown and tender.

Stir in bacon pieces before serving if desired.

Winter Squash Soup

  • 1 Winter squash (seeded and quartered)
  • 3 clove Garlic (minced)
  • 1 Onion (diced)
  • 1 8oz can Coconut milk
  • 2 tsp Curry powder
  • 1tsp Thyme
  • 2 tsp Ginger (grated)
  • 3 cups water
  • Salt and pepper to taste

Preheat oven to 350

Set the squash cut sides up on a baking sheet. Drizzle the tops with oil. Roast for one hour or until tender.

Saute the onion and garlic in a large pot until tender. Add the cooked squash, salt, pepper, ginger, water, coconut milk, curry and thyme. Simmer for 15 minutes. Blend until desired consistency is reached.

Serve hot

 

Spicy Turnip Greens

  • 1 bunch Turnip tops (chopped)
  • 1/2 Onion (sliced)
  • 2 clove Garlic (minced)
  • 1 bunch Tat soi (optional)
  • 1/4 cup Water
  • Pinch Red pepper flakes
  • 1 tbsp Oil of choice (olive recommended)

Heat oil in a skillet over medium heat. Once hot add onion and garlic. Saute 3 minutes or until onions are clear. Add half the turnip greens and cook a minute before adding the remaining greens and tat soi. Add water and red pepper flakes. Cook until greens wilt.

Serve hot

Beet Burgers

  • 3/4 cup Quinoa (cooked)
  • 1 Onion (diced)
  • 2 clove Garlic (minced)
  • 1 15oz can Black beans (drained and rinsed)
  • 1 bunch Beets (finely grated)
  • 1/2 cup Walnuts (crushed or ground)
  • 1 tsp Cumin
  • 1/2 tsp Chilli powder
  • Salt & pepper to taste
  • 2 tbsp Oil of choice
  • 1 Fennel head (optional, sliced thinly)

Over medium high heat, saute the onions and garlic until tender. Remove from heat.

In a large bowl, mash together onions, black beans, beets, quinoa and spices until well combined. Mash in walnuts until the mixture is able to form patties. Chill for 15 minutes.

Preheat oven to 375

Grease a baking sheet. Form your beet mixture into patties and place on baking sheet. Lightly brush tops of patties with oil. Bake 15 minutes before flipping patties and cooking another 15.

Garnish with fennel slices

Roasted Pepper & Broccoli Soup

 

  • 1/2 cup Broccoli (florets and stem cut into pieces)
  • 3 clove Garlic (minced)
  • 3 Sweet peppers (roughly chopped)
  • 1 Onion (chopped)
  • 2 tbsp Oil of choice (olive recommended)
  • 1 oz Parmesan cheese (grated)
  • 1 6oz can Tomato paste
  • 2 cups Water
  • 1 quart Stock of choice (vegetable or chicken recommended)
  • 1 tbsp Thyme
  • 1 tbsp Basil
  • Salt & pepper to taste

Heat oven to 500

Place pepper slices on a greased baking pan. Roast 15-20 minutes or until the skin blisters. Remove from oven and set aside.

In a pot over medium high heat, saute the onions and garlic about 5 minutes. Add broccoli and cook until tender. Stir in roasted peppers, thyme, peppers, broth, water and tomato paste. Simmer about 30 minutes before serving.

Blend if desired and garnish with Parmesan

Fresh Salsa

 

  • 2-3 Tomatoes (diced)
  • 1 bunch Cilantro (chopped)
  • 1/2 Onion (diced)
  • 1 Hot pepper (diced)
  • 2 clove Garlic (minced)
  • 1 Lime
  • 1/2 tsp Cumin
  • Salt & pepper to taste

In a large bowl, stir together tomatoes, cilantro, onion, pepper cumin and garlic.  Squeeze in the lime and let stand ten minutes before serving.

 

Cucumber Tomato Salad

  • 1 Cucumber (chopped)
  • 2 Tomatoes (chopped)
  • 1/2 Onion (diced)
  • 2 clove Garlic (minced)
  • 1/4 cup Oil of choice (olive recommended)
  • 2 tbsp Vinegar of choice (red wine recommended)
  • 2 tsp Herb of choice (basil or oregano recommended)
  • 1 tsp Honey (optional)
  • Salt & pepper to taste

In a small bowl, wisk together oil,  vinegar,  garlic, honey and spices.

Combine cucumbers, tomatoes and onions. Toss in the dressing and let stand ten minutes before serving.