Whole Roasted Cauliflower with Aji Verde
Ingredients 1 medium cauliflower (about 2lbs) 1/3 – ½ cup Single Estate Olive oil (EVOO) Salt Aji Verde Sauce ¼ cup mayonnaise or veganaise 2 cups lightly packed cilantro leaves and
It’s like a Pizza with a Mushroom Crust. Whaaat?
Portobello mushrooms make the best “vessel” for this pizza inspired filling, creating a juicy, grilled toothsome bite that is pretty healthy too.
Mediterranean Stuffed Portobello Mushrooms
Ingredients 2 Portobello mushroom caps 2-3 plum tomatoes, chopped ¼ cup mozzarella cheese or vegan mozzarella cheese 1/8 cup Black Olives, chopped ¼ cup chopped peppers (yellow or orange look
Cabbage Steaks — Really? BE BRAVE with me!
Not a fan of boiled or steamed cabbage? Me neither! But these caramelized, grilled cabbage steaks make THE BEST side or plant-based main course.
Cabbage Steaks with Spicy Tomato Aioli
Ingredients I large cabbage, cut into ½ inch thick slices 3 tablespoons Garlic EVOO for brushing * ¼ teaspoon red pepper flakes ¼ teaspoon Sweet or Smoked Paprika * Salt
Easy Trio of Hummus Appetizers
When it comes to Hummus, fresh and home-made is as good as it gets – and so easy to make!
Quick Zucchini Noodle Dinner
Zucchini noodles -- zoodles, are a great way to mimic a traditional pasta dish but one that is low carb with a nutritional punch.
Zucchini Pesto Pasta
Ingredients 2 medium zucchini, julienned thin, or spiralized 3 slices bacon, chopped (optional) ** ¼ cup green onions cut into 1-inch pieces 1 cup broccoli florets 1 cup cherry tomatoes 2-3
Classic Italian Bread Salad
Summer tomatoes, peppers, cucumbers and basil tossed with toasted baguette cubes and then allowed to soak in a flavorful vinaigrette. I love it!
Classic Savory Panzanella
Ingredients 4 tablespoons O&V Garlic oil * 1 French baguette cut into 1-inch cubes (6 cups) 1 teaspoon kosher salt 2 large tomatoes, cut into cubes, or 8 oz