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HOW TO MAKE IT: In a small pot cook rice according to package instructions; set aside. Melt butter in a large stockpot over medium heat. Add shrimp, salt and pepper. Cook, stirring occasionally, until pink. Remove from heat and set aside. In a skillet add olive oil, garlic, ginger, onion and bell pepper stir and cook on medium heat until tender. Toss sautéed vegetables in the large stockpot with shrimp. Over medium heat, stir in curry paste until well combined. Gradually stir in coconut milk, vegetable stock, rice, lime juice, cilantro and green onions. Stir until all ingredients are blended. Bring to a slight boil; reduce heat and simmer.
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6 large strawberries, sliced into quarters 3-4 cups of organic spinach ¼ cup of reduced-fat Feta cheese 1 tablespoon extra virgin olive oil 1/2 tablespoon balsamic vinaigrette Black Pepper Garlic Powder HOW TO MAKE IT: Combine spinach, strawberries and feta cheese in a salad bowl. In a separate jar, pour olive oil, balsamic vinaigrette and pepper. Stir dressing and toss over salad.  WHAT'S IN IT?
3 broccoli crowns 5 cup vegetable stock 2 tbsp extra-virgin olive oil 2 cups packed spinach 1 tbsp organic butter 2 tsp grated lemon zest 1 tbsp minced garlic 1 cup fat-free cream or almond milk ½ cup diced celery 1 tsp kosher salt Pepper HOW TO MAKE IT: Cut the broccoli florets from the stems, toss the stems and cut the florets in halves. Heat the olive oil and butter in a large pot over medium-high heat. Add the garlic and cook until light brown. Add the celery and lower the heat to low and add kosher salt. Cook for about 5 minutes. Turn the heat to medium-high, adding the vegetable stock, broccoli florets and black pepper to taste. Cook for about 7 minutes. Stir in the spinach and lemon zest, cooking for another 3 minutes. Remove from heat. Puree the soup in a blender, in 2-3 batches. Return the soup to the pot and reheat over gentle heat. Stir in the milk or cream.  This is a beautiful salad. If you are vegan, eliminate the parmesan cheese.
WHAT'S IN IT? 1 cup of walnuts, chopped 12 cups of escarole 1 small red onion, thinly sliced ½ cup shaved parmesan 2 tablespoons red wine vinegar 1 tablespoon Dijon mustard 1/3 cup extra virgin olive oil ½ teaspoon kosher salt ¼ teaspoon black pepper HOW TO MAKE IT: In large bowl combine escarole, onion, parmesan and walnuts. In small bowl, mix the vinegar, mustard, salt and pepper and oil, Toss with the salad.  WHAT'S IN IT?
6 large strawberries, sliced into quarters 4 cups of baby spinach 3 tablespoons balsamic vinegar 1 tablespoon Dijon mustard. 1 garlic clove, minced 1/2 cup kalamata olive oil Salt and pepper to taste pecans HOW TO MAKE IT: Combine arugula and strawberries in a salad bowl. In a small small jar with lid, pour in balsamic vinegar, dijon, garlic, olive oil, salt and pepper. Shake for 1 minute. Pour desired amount over salad sprinkle with pecans.  This is a single serving size salad. Increase ingredients for larger servings.
WHAT'S IN IT? 2 cups green leaf lettuce ¼ cup chopped kalamata olives ¼ cup chopped tomatoes ¼ cup chopped cucumber 1 tablespoon chopped red bell pepper Add sliced red onion for extra flavor Dressing: 1 tablespoon extra-virgin olive oil 1 teaspoon dijon mustard 1/2 teaspoon dried oregano 1-1/2 teaspoon red wine vinegar or balsamic vinegar garlic powder, salt and freshly ground black pepper, to taste. HOW TO MAKE IT: Combine vegetables and olives in a bowl. Combine oil and vinegar and seasonings in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad.  This is a great dish to serve for lunch or dinner.
WHAT'S IN IT? 3 c. cooked quinoa 1/4 c. diced red bell pepper 1/4 c. edamame 1/4 c. lightly cooked asparagus (grilled, steamed, boiled or air fried) 1/4 c. sliced black or kalamata olives 1/4 c. diced red onion 1 small garlic clove, minced 1/2 fresh lemon, squeezed 1 1/2 tsp balsamic vinegar 1 tsp Janes Crazy Mixed Up Seasoning Salt and Pepper to taste HOW TO MAKE IT: Pour cooked quinoa into a large mixing bowl. Add bell peppers, edamame, asparagus, olives and red onion. Blend and add garlic, lemon and Janes seasoning. Blend and pour balsamic vinegar over mixture. Add salt and pepper for extra flavor and mix all the ingredients together. You can serve this immediately, or let all the flavors soak in, chill and serve later with a drizzle of balsamic on top, for an extra tangy sweet finish!  WHAT'S IN IT?
HOW TO MAKE IT: Pre-heat oven to 350 degrees. Cut the ends off each brussel sprout, and then slice them into halves, put them in a bowl and mix in olive oil, garlic powder and black pepper. Place them on a cookie sheet and bake for about 20 minutes. Chop or crush raw almonds and set aside. Remove brussel sprouts from oven and let cool off. The sprouts should be a little crispy on top and somewhat tender all over but not mushy. Once cool, chop the brussel sprouts. In a bowl mix chopped brussel sprouts, nutritional yeast, almonds and blend together. Dressing: Get out a small mixing bowl. Mince shallots and put in bowl. Slice and juice lemon and orange into bowl, removing any seeds from the bowl. Pour in olive oil and sprinkle a little black pepper and kosher salt for taste. Whisk all ingredients together and set aside. I like to blend the dressing over the salad then serve it up.  :Every time, I make this, I think of my mom. This is her recipe she shared with me, many years ago. It's super creamy and good!
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STOCK
SPICES Sprinkle for taste..
HOW TO MAKE IT: Boil potatoes until soft. In separate large pot, on low heat, melt butter, add chopped leeks, scallions and garlic. Cook at medium heat, stirring occasionally, until soft and wilted. Add water, milk, wine and broth. Stir and add potatoes. Continue stirring and let cook for about 5 minutes. Stir in cheese and spices. Continue stirring until cheese has melted. Cook for 2-3 minutes. Pour soup into a blender (may have to split it into two batches), blend soup. Soup should have a thick consistency to it. You don't want it to be chunky or completely liquefy it. Pour back into pot on stove and cook at low heat for 20 minutes or so, until soup thickens up.  WHAT’S IN IT?
HOW TO MAKE IT: Heat the oil in a large pot over medium heat. Add the onion, celery, garlic, raisins and marsala. Sauté until golden, about 10 minutes. Stir in the pumpkin, broth, coconut milk, sugar, allspice, nutmeg, cinnamon and crushed red pepper. Bring to a boil. Reduce to low heat and let the flavors blend. Puree the soup in a blender until smooth. Return the soup to the pot. Bring the soup to a simmer. Season with salt and pepper. Ladle the soup into bowls. Add walnuts or raisins and a drizzle of maple syrup for that extra fall flavor! If you eat dairy, drop a tablespoon of greek yogurt on top for a creamier finish. |