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.
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.
This is one of my simple go-to meals because you can really use whatever vegetables you have on hand. In this recipe, I have carrots, radishes, beets, and fennel. I have used the same recipe with kohlrabi, turnips, and okra.
-wash, then chop all veggies
-I generally don’t peel vegetables, however I do prefer to peel beets
-place all veggies in an oven safe pan or iron skillet
-drizzle with coconut oil
-roast in oven at 425 until desired tenderness
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!
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!
All root vegetables will work great in this simple recipe. In this one, we used carrots and beets. Simply wash, and chop the vegetables. We opt to peel the beets, but not the carrots.
Preheat oven to 425.
Prepare vegetables then place on oven pan. Drizzle with coconut oil. Roast at 425 for about 30 minutes or until desired tenderness.
Preheat oven to 425.
Lightly rinse okra. Chop into 1/2 inch to 1 inch pieces. Toss in oil, salt, and pepper. Spread on cookie sheet and roast in the oven for about 20-30 minutes. Broil the last few minutes to brown, if desired.