Directions
- Melt butter and cook diced onions and garlic until translucent and soft.
- Add fresh spinach until wilted
- Add salt, pepper, nutmeg and cream and cook until liquid reduces to half
Salads, Sides & Starters
Ingredients
- 3 (15.25-ounces) cans whole kernel corn, drained
- 1 cup milk
- 1 tablespoon sugar
- 1/4 teaspoon pepper
- 8 ounces cream cheese, cubed
- 1/2 cup (1 stick) unsalted butter, cut into thin slices
Directions
- Place corn into a slow cooker. Stir in milk, sugar and pepper until well combined. Without stirring, top with butter and cream cheese. Cover and cook on highfor 2-4 hours or low for 4-6.
- Uncover and stir until butter and cream cheese are well combined. Cover and cook on high heat for an additional 15 minutes.
Ingredients
- 1 (1-pound) box Israeli couscous or orzo
- 1 head cauliflower, florets broken into pieces
- 1 tablespoon curry powder
- 1 tablespoon turmeric
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 1/2 teaspoons salt, more to taste
- 1 teaspoon cayenne pepper, more to taste
- 3 tablespoons light brown sugar, more to taste
- 3 tablespoons oil
- 2 small carrots, peeled, finely diced
- 1 cup vegan mayonnaise (or mayonnaise)
- 1/2 bunch cilantro, chopped
- 1/2 lime, juiced
Directions
- Cook the couscous according to the instructions on the package. Rinse in cold water, drain well, put in a bowl and set aside. Heat the oven to 450 degrees.
- In a separate bowl, toss the cauliflower with the curry powder, turmeric, cumin, coriander, salt, cayenne, brown sugar and oil. Spread out on a foil-lined rimmed baking sheet and roast in the oven until cauliflower is browned around the edges but still crunchy, about 10 minutes. Remove just the cauliflower and put it in the bowl with the pasta.
- On the same rimmed baking sheet, place the carrots and, using a spatula, toss the carrots with the leftover spices and oil. Roast the carrots until brown around the edges but still crunchy, about 8 minutes. (If you find that the spices and oil are a little overly browned from roasting the cauliflower, toss the carrots using the same proportion of new spices, salt, sugar and oil.) Add to the couscous.
- Fold in the vegan mayonnaise, cilantro and lime juice with the pasta. Taste, and adjust spices and seasoning if desired. Refrigerate, covered, until ready to serve.
- 1 Beet per person
- 2 tbsp of salted Butter per person
- 2 tbsp of aged Balsamic Vinegar per person OR Balsamic Creme
- 2-3 tbsp of Pine Nuts per person
- a handful of Spring Greens per person
- 3 tbsp of Ricotta Cheese per person
Directions
- Preheat your oven to 425 degrees; coat the beets in light olive oil.
- Roast the beets until ender, approximately 20-25 minutes. Let cool, peel and cut into slices.
- Take the butter into a pan on med-high heat and continuously stir until the butter begins to slightly brown. As soon as the butter starts to get some color, remove it from the heat immediately and keep stirring. The butter should have a nice lovely nutty aroma. Set aside.
- Take a little bit of the butter and lightly pan fry the pine nuts until they are a nice golden brown on low heat. Set aside.
Salad Assembly
- Take the handful of spring greens and lay it on the plate.
- Place the ricotta cheese in the middle of the plate.
- Separate the beet slices around the cheese.
- Top with the toasted pine nuts.
- Drizzle with browned butter and balsamic vinegar or creme.