Sweet and Sour Japanese Eggplant Bruschetta

Ingredients: 4 Japanese Eggplants Extra Virgin Olive Oil 1 White Onion 4 Tablespoons Honey ½ Cup Vinegar ½ Cup Tomato Sauce 1 Medium Ball of Fresh Mozzarella 1 French Baguette Salt and Pepper to taste Preparation: 1. Sauté peeled and thinly sliced Japanese eggplant in olive oil; reserve. 2. In the same skillet cook thinlyContinue reading “Sweet and Sour Japanese Eggplant Bruschetta”

Butternut Squash and Pomegranate Quinoa Salad

Ingredients: 2 Cups Butternut Squash (1/2 inch cubes) 2 Tablespoons Extra Virgin Olive Oil 1 Cup Quinoa (Uncooked) 2 Cups Water 1 Pomegranate Seeds 2 teaspoons Chopped Fresh Sage ¼-1/2 Cup Crumbled Goat Cheese Salt and Pepper to taste Preparation: 1. Preheat oven to 400 F. Spray a baking sheet with olive oil. 2. TossContinue reading “Butternut Squash and Pomegranate Quinoa Salad”

Sweet Spaghetti Squash

Ingredients: 1 Spaghetti Squash 6 Tablespoons of butter 1/4 Cup Brown Sugar 1/2 teaspoon Cinnamon Preparation: 1. Cut squash in half lengthwise.  Scoop out the seeds then place the halves cut side down in a baking dish filled with enough water to cover the bottom of the dish. 2. Bake at 350 degrees for anContinue reading “Sweet Spaghetti Squash”

Spaghetti Squash with Marinara Sauce

Ingredients: 1 Spaghetti Squash   2 Cups Marinara Sauce Salt and Pepper to taste Preparation: 1. Cut squash in half lengthwise.  Scoop out the seeds then place the halves cut side down in a baking dish filled with enough water to cover the bottom of the dish. 2. Bake at 350 degrees for an hourContinue reading “Spaghetti Squash with Marinara Sauce”

Fall Veggie Wrap

              Ingredients: 1 Avocado, peeled, pit removed and sliced 1 Tomato, sliced 1 Small Cucumber, sliced 1 Small Red Pepper, cored, de-stemmed and sliced 1 Container of Radish Sprouts Several Leaves of Lettuce (Arugula, Romaine, Red Leaf, etc.) Whole Grain Tortillas or Flat Bread Cream cheese Pesto Preparation: WashContinue reading “Fall Veggie Wrap”

Arugula Basil Salad

Ingredients: 1 Tablespoon Balsamic Vinegar 1 Teaspoon Dijon Mustard 1/2 Teaspoon sugar or honey 1 Tablespoon Extra-virgin Olive Oil 2 Cups Arugula 1 Cup Fresh Basil 1/2 Cup Fresh Parsley 1/2 Cup Shredded Pecorino Romano Cheese (or any other hard cheese) Preparation: In a large bowl, whisk together the vinegar, mustard, sugar/honey, and olive oil.Continue reading “Arugula Basil Salad”

Butternut Squash and Pomegranate Quinoa Salad

Ingredients: 2 Cups Butternut Squash (1/2 inch cubes) 2 Tablespoons Extra Virgin Olive Oil 1 Cup Quinoa (Uncooked) 2 Cups Water 1 Pomegranate Seeds 2 teaspoons Chopped Fresh Sage ¼-1/2 Cup Crumbled Goat Cheese Salt and Pepper to taste Preparation: 1. Preheat oven to 400 F. Spray a baking sheet with olive oil. 2. TossContinue reading “Butternut Squash and Pomegranate Quinoa Salad”

Spaghetti Squash Salad

Ingredients 4 Cups Cooked Spaghetti Squash (one large squash) 6 Sliced Jumbo Black Olives (add more to taste) 1/2 Cup Chopped Green Pepper 3 Tbsp Chopped Fresh Chives 3 Tbsp. Olive Oil 1 Tbsp. Balsamic Vinaigrette Preparation: Chop peppers and chives and slice olives. When squash is cooled, remove from shell and mix everything together.Continue reading “Spaghetti Squash Salad”

Cucumber and Radish Salad with Greek Yogurt Dressing

  Ingredients:  2 cups cucumbers, chopped 1 cup radishes, chopped 1/3 onion, thinly sliced 1/4 cup Greek yogurt, plain 1 handful of dill, finely chopped Juice of 1/2 lemon 1 tsp sugar Salt, to taste Preparation: In mixing bowl, combine yogurt, lemon juice, sugar, salt, and dill. Mix well. Add onions, cucumbers, and radishes; mixContinue reading “Cucumber and Radish Salad with Greek Yogurt Dressing”