 This recipe is being brought to you by our client from Georgia; who is a true inspiration and a joy to work with. We hope you enjoy her simple and easy recipe as much as we did!
WHAT'S IN IT? 1 head of cauliflower, broken into florets 1 tbs Extra Virgin Olive oil Jane's Crazy Mixed Up Salt HOW TO MAKE IT: Pre-heat oven to 400F. Cut cauliflower into florets and place in bowl, pour and blend olive oil and seasoning together. On a baking sheet, lay out the cauliflower in a single layer and bake uncovered for 20-25 minutes or until lightly brown.
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 WHAT'S IN IT?
5 cups of water 1 bunch asparagus trimmed of toughed ends and diced 1 tbsp pesto Nutritional Yeast or parmesan cheese Black pepper to taste HOW TO MAKE IT: In skillet pour in 5 cups of water and diced asparagus. Cook on medium high heat; until asparagus is bright green and barely tender. Remove from heat and transfer asparagus into a serving bowl, blend in pesto, sprinkle with black pepper, nutritional yeast or parmesean and serve.  WHAT'S IN IT?
3 butternut squash peeled, seeded and cut into ½ inch-thick half moons 8 shallots cut into wedges 4 tablespoons olive oil 1 cup apple cider 1 tablespoon cider vinegar 1 tablespoon whole-grain mustard 1/4 cup fresh flat-leaf parsley, chopped Kosher salt and pepper HOW TO MAKE IT: Pre heat oven to 375. Divide the squash and shallots among 2 large rimmed baking sheets. Toss the vegetables with a total of 2 tablespoons of the oil and season with a total of ½ teaspoon salt and ½ teaspoon of pepper. Arrange in single layer and roast, turning once until golden brown and tender 50-55 minutes. Meanwhile, simmer the cider in a small saucepan for 12 – 15 minutes. Let cool for 5 minutes. Whisk in the vinegar, mustard, parsley, and remaining 2 tablespoons of oil, ¼ teaspoon each salt and pepper. Transfer the squash and shallots to a serving dish and drizzle with the vinaigrette.  WHAT'S IN IT?
8 cups cauliflower florets 4 tablespoons organic butter 1/4 cup almond milk or fat-free half-and-half Kosher salt and pepper Parsley HOW TO MAKE IT: Place cauliflower in steamer and cook until crisp-tender. Puree in a food processor, adding butter, milk or half-and-half. Season with salt, pepper and dry parsley  WHAT'S IN IT?
1 1/2 pounds green beans, trimmed 2 tablespoons extra virgin olive oil 2 large cloves garlic, thinly sliced 1/3 cup (about 2 ounces) pine nuts Kosher salt and pepper HOW TO MAKE IT: Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 3 to 5 minutes. Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the pine nuts and cook until golden brown, about 3 minutes. Drain the green beans and transfer to the skillet. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to coat. Transfer to a serving bowl.  The combination of the spicy dijon mustard and zesty red wine vinegar make this a savory lean dish.
WHAT'S IN IT?
HOW TO MAKE IT: This is a quick meal. I like to grill the small brussel sprouts and season them with sea salt, black pepper and a tablespoon of organic extra virgin olive oil. I use a black iron skillet on the grill for the brussel sprouts. You can add a tablespoon of white wine to the skillet, to give the sprouts more flavor. Pour sprouts into a bowl and add dijon mustard and red wine vinegar. Blend everything together and serve. You can place it on top of brown rice or quinoa.  This spicy super green good will heat you up and have you coming back for more!
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HOW TO MAKE IT: Toss the broccoli florets with garlic, jalapeños, olive oil, salt and pepper in a bowl. Lay out onto a cookie sheet and roast for about 20 minutes or until crispy/charred. |