Image – Page 14 – Kacey Tess

Homemade Pickles

What you’ll need:

6 C white wine vinegar (you could use plain white vinegar also it will just have a slightly stronger taste)

2 Tbsp dried dill

2 Tsp dried coriander

2 Tsp dried mustard seeds

2 Tsp black peppercorns

2 Tsp red pepper flakes

1 Tsp sea salt

2 Tbsp honey

2 garlic cloves

1 lemon juiced

1 habanero pepper sliced

2 red jalapeño’s sliced

1 English cucumber sliced into chips

1 red onion sliced thinly

1/2 bunch fresh cilantro (optional)

What you’ll do:

In a medium sauce pot mix together vinegar, honey, garlic and all spices

Bring to a boil, boil for 1-2 minutes and remove from heat

Let liquid cool

In a large jar place the red jalapeño’s, habanero and cucumbers

Squeeze the lemon juice on top and add the rind if desired

Add fresh cilantro

Pour pickling liquid until all cucumbers are covered and close jar

Refrigerate for at least 12 hours and enjoy for up to 4 days

To make the onions follow the same steps (I left of the cilantro in my onions)

Rosemary Mashed Potatoes

What you’ll need:

4-5 small red potatoes washed and quartered

1/3 C flax seed milk (unsweetened)

1 Tbsp vegetable better than bullion

1 Tbsp vegan butter

3-4 sprigs of fresh rosemary stems removed and chopped finely

What you’ll do:

Bring a large pot of water to a boil

Add potatoes

Boil until soft

Drain water reserving a small amount in the bottom

Add milk, butter, bullion and rosemary

Mash until smooth (I like mine a little chunky so I don’t mash all of the lumps out)

Garnish with fresh rosemary

Enjoy!!!

Crab Topped Baked Halibut

What you’ll need:
1 halibut filet (about 1/2 lbs)

2 C crab meat (you can use fresh, canned or imitation)

1 stick of unsalted butter (I use vegan butter) softened

1/4 C italian bread crumbs

1 shallot diced

2 green onions chopped

2 cloves of garlic chopped finely

1 red jalapeño seeded and diced finely

1/4 C shredded Parmesan cheese

1/2 lemon (juiced)

Sea salt

Black pepper

4 ramekins

What you’ll do:

Heat oven to 400

Cut the halibut into 4 equal pieces

Place one piece at the bottom of each ramekin

Pour the lemon juice over each piece of halibut

Sprinkle with salt and pepper

Top each piece of halibut with crab, fill the ramekin

In a small bowl mix together: butter, shallots, garlic, onions, jalapeño, bread crumbs and Parmesan cheese

Spoon mixture into the ramekins

Sprinkle with a few more bread crumbs

Bake @ 400 for 15 minutes covered

Take cover off and increase heat to 500, bake an additional 5 minutes until golden brown

Remove from oven and enjoy!!!!

Sweet Rustic Tomato Sauce with Spinach Noodles

What you’ll need:
1 package of spinach linguine
1 Tbsp olive oil
6-7 cherry tomatoes halved
2 cloves garlic chopped
1 white onion chopped
1 can of diced tomatoes
1 handful spinach
1/4 C water
1/4 C red wine vinegar
1/4 C agave maple syrup
1 Tsp sea salt
1 Tsp black pepper
1/2 Tsp cayenne pepper
Fresh basil, thyme (whatever you have on hand)
Goat cheese (optional)

What you’ll do:
Over medium heat in a large skillet heat oil, garlic and onions

Cook for about 5 minutes until onions are softened

Add diced tomatoes, cherry tomatoes, vinegar, syrup, water, basil, sea salt, pepper and cayenne pepper

Stir thoroughly

Turn down heat and simmer for 20 minutes

In a large pot bring 6 C of water to a boil

Add linguine and cook for 4-5 minutes or according to instructions on the package

Strain and immediately add olive oil to help prevent the noodles from sticking

Once sauce has thickened add to noodles

Top with more fresh herbs if desired and add goat cheese (optional)

Enjoy!!

Miso-Whole Wheat Stuffing

What you’ll need:
1 loaf of whole wheat or 7 grain bread

1 Tbsp yellow miso

1 1/2 C water

4 stalks of celery cleaned and chopped

1 white onion chopped finely

1 package white mushrooms chopped

1/3 C dried cherries or cranberries

2-3 garlic cloves chopped finely

Fresh sage 4-5 leaves chopped finely

Fresh thyme a few sprigs chopped finely

1 Tbsp vegan butter or olive oil

What you’ll do:

Heat oven to 400

Rip bread into bite size pieces and place in oven for 10-15 minutes until hard

In a large bowl combine the miso paste and water

Add bread and mix thoroughly

Set aside

In a large skillet add butter or oil and heat over medium

Add mushrooms, celery, onion and garlic

Cook until softened about 5-7 minutes

Add bread, sage, thyme and cherries

Mix thoroughly

Cook until heated through

Enjoy!!!

Blueberry Green Tea Tarts

What you’ll need:

Crust:
1/2 C rolled oats
1/2 C walnuts
6 dried dates
3 Tbsp maple syrup

Filling:
2 C cashews (soaked in warm water for at least 30 minutes)
3/4 C green tea
1 Tbsp vanilla
Pinch of sea salt
1/3 C maple syrup
1/3 C agave nectar
1/3 C coconut oil (melted)
1/3 C coconut butter (melted)
1 package of fresh blueberries (about 1 cup)
6 pieces of dried pineapple

What you’ll do:
Heat oven to 350

Grease a muffin pan (I use extra virgin olive oil spray)

In a food processor combine oats and walnuts until fine

Add dates and maple syrup

Blend until thoroughly combined

Spoon mixture evenly in the muffin pan

Bake for 5-10 minutes until golden brown and let cool

In a blender combine cashews, green tea, vanilla and salt (I use a Blendtec)

Add coconut butter and mix

Add coconut oil and mix

Add maple syrup and agave and mix

Add blueberries and mix

Pour mixture on to cooled crust

Cover with plastic wrap and freeze for 2 hours

Garnish with more fresh blueberries and one dried piece of pineapple for each tart

Eat or place in the refrigerator for up to 2 days

Enjoy!!

Salmon scramble

What you’ll need:
5 large eggs

1/4 C milk (I use unsweetened flax seed milk)

2 pieces of cooked or smoked salmon cut into chunks

1/2 C spinach washed

1 bunch of green onions cleaned and sliced thinly (white-light green parts only)

1 batch fresh salsa (see previous blog post for recipe)

Goat cheese (optional)

Sea salt

Crushed black pepper

Cayenne pepper

What you’ll do:

Heat a non stick pan over medium

In a small bowl combine eggs and milk

Add the salmon chunks and brown slightly

Add egg mixture and spinach

Continue to cook while stirring constantly

Add sea salt, black and cayenne pepper to taste (about 1 Tsp of each)

Once eggs are cooked through add goat cheese, cover with a lid and let the cheese melt for 2-3 minutes

Top with fresh salsa and enjoy!!

Chili-Lime Veggie Noodles {vegan + gluten free}

What you’ll need:
1 package of brown rice noodles
1 bunch scallions
1 small package of chopped button mushrooms
1 large red bell pepper de-veined, seeded and chopped
1 small head of green or red cabbage chopped
1 Tbsp olive oil
1 avocado sliced thinly
1/4 bunch cilantro chopped finely

Chili-Lime Sauce
1/4 C red wine
3 Tbsp chili garlic paste
1 Tbsp agave
2 Tbsp tamari
2 Tbsp lime juice
2 Tsp lime zest
1 Tsp Red pepper flakes (optional)
2 Tsp garlic salt

What you’ll do:
Cook noodles according to package (bring a large pot of water to a boil, add noodles, cook 5 minutes)

Drain water and add a drizzle of olive oil to help prevent noodles from sticking together

Set aside

In a small bowl combine all ingredients for Chili-Lime sauce and set aside

In a large skillet add olive oil and all veggies and cook for about 5 minutes until slightly softened

Add noodles and sauce

Combine thoroughly

Cook an additional 2-3 minutes until heated all the way through

Plate one serving at a time, add 2-3 slices of avocado and sprinkle with cilantro

Enjoy!!

Easy snack

What you’ll need to do:

Spread some of your favorite hummus (I like avocado) on a piece of Dave’s Killer Bread. Top with red pepper flakes and fresh ground black pepper

Enjoy!!

Whole wheat pasta primavera

What you’ll need:

1/2 container of cherry tomatoes
1 can diced tomatoes
1 TBSP olive oil
2 garlic cloves chopped
1/2 TBSP Italian seasoning or to taste
1/2 white onion
1/2 container of sliced mushrooms
2 Cups if broccoli florets
1 package of whole wheat linguine

What you do:

Heat olive oil over medium and add garlic and olives, cook for about 5 minutes until onions start turning translucent

Add diced tomatoes and Italian seasoning

Lower heat and simmer for 10-15 minutes

Cook pasta according to instructions on box (normally for al dente pasta boil for 7 minutes then drain)

Strain pasta, add a small amount of olive oil to noodles to prevent them from sticking

Add pasta sauce to pasta

Enjoy!!!