Sauteed Seasonal Veggies

Chopped seasonal veggies (radish, summer squash, winter squash, greens, kohlrabi, sweet potato, okra, broccoli, cauliflower)
coconut oil or olive oil
minced garlic (optional)
chopped onions (optional)

Heat oil in pan over medium heat. Add garlic or onions (if desired) and chopped veggies. Cook until desired tenderness. Season with salt and pepper.

 

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Pasta with Kale

Penne or farfalle pasta
2-3 tbs olive oil
1 small onion diced
2-3 garlic cloves, minced
½ lb chopped kale leaves
Salt and pepper

Cook pasta following directions. Meanwhile, heat olive oil in large pan over medium heat, add onions, and garlic, and cook until tender. Add the kale and saute until wilted. Drain the pasta and combine it with the onions, garlic, and kale. Season with salt and pepper and serve immediately.

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Turnip & Mushroom Gratin

1 cup heavy cream
1 clove smashed garlic
1 bay leaf
1 bunch thyme
1 stick butter
1 lb. turnips
½ lb. mushrooms thinly sliced
1 cup Parmesan Cheese

Clean and thinly slice turnips (reserve greens, remove thick stems). Preheat oven to 375 degrees. Steep garlic, bay leaf, thyme in heavy cream for 20 minutes and season with salt. Butter the bottom of a Cast Iron Pan or oven-safe, deep, baking dish and sprinkle with enough parmesan to lightly dust. Place a little bit of the steeped cream, then sliced turnips, followed by sliced mushrooms and turnip greens. Repeat until cast iron is full while sprinkling parmesan in between each step. Bake covered in oven for 40 minutes. Remove foil, sprinkle with remaining parmesan, and bake for 20 more minutes until fork tender. Salt and pepper to taste.

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Beef Spaghetti with Zucchini ‘Noodles’

ground beef
marinara or canned tomatoes
1/2 an onion
Italian seasonings such as basil and oregano
zucchini cut in strips lengthwise
salt and pepper

Cook ground beef and 1/2 onion then drain.
Add your favorite marinara or canned tomatoes and Italian spices. Let simmer.
In a separate pan, lightly saute the zucchini.

Serve the meat/marinara mixture over the cooked zucchini ‘noodles’. Salt and pepper to taste. beef-over-zucchini

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Roasted Root Vegetables

roasted-roots

This is a simple one-pan dish in which we use/mix whatever vegetables we have on hand:
Beets, Radishes, Carrots, Fennel, Kholrabi, Potatoes, Onions, Turnips, and Onions all work well in this recipe.

-wash, then chop all veggies
-I usually don’t peel vegetables, except beets
-place all veggies in an oven safe pan or iron skillet
-drizzle with coconut or olive oil
-roast in oven at 425 until desired tenderness, then enjoy!

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Easy Salad with Protein

Salads can be simple or complicated. I choose SIMPLE!
-Grab your lettuce, arugula, spinach, or any other greens you like.
-Top it with cooked meat like ground beef, chicken, steak, or even ground breakfast sausage. In this photo, I mixed ground beef and breakfast sausage because it was leftover from other meals. Ha!
-Add an apple, pear, or grapes if you like a little sweetness.
-And in this recipe, I even added pan seared okra and onions. YUM!
-Choose a salad dressing (or not) and there you go. Enjoy!
The way to keep it simple is to use what you already have. Mix it up and you’ll create yummy salads! salad-with-okra

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Roasted Delicata Squash

2-4 delicata squash
oil

Preheat oven to 425 degrees.
Clean the delicata well and cut away any bad spots. Do not peel.
Cut delicata in half lengthwise. Scoop out the seeds and discard (or roast the seeds).
Slice each half into small pieces.
Place the pieces in a single layer on a baking pan and drizzle with oil.
Place in oven and roast 30 minutes, turning squash occasionally until the pieces are golden brown and soft.

NOTE: Delicata can also be cooked on the stovetop in a iron skillet. YUM!

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