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How to re-create this recipe

(Serves 4-6)

Ingredients:

• 1 Large Butternut Squash
• 1.5 Tbsp of Zahtar Seasoning
• About 4 oz of crumpled Feta Cheese
• 1/2 a Tsp of Red Pepper Flakes
• 2 Tbsp’s of Roasted Pumpkin Seeds
• 1 Tbsp of Fresh Mint Leaves (sliced thinly)
• Pomegranate Molasses for drizzling
• 2 Tbsp of Olive Oil
• Salt to taste

Putting it together:

1. Line a sheet-tray with parchment paper and pre-heat your Oven to 400 degrees Fahrenheit.
2. Peel the outside of your Butternut Squash and cube it into about 1 inch size pieces. Place them on the sheet tray, coat them in Olive Oil , the Zahtar Seasoning, Red Pepper Flakes and a generous amount of Salt. Roast them for 30 minutes (tossing once midway through). 
3. Once cooked, place them on a nice serving platter and crumple the Feta Cheese on top. Garnish with the Pumpkin seeds, Mint Leaves and drizzle as much Pomegranate Molasses as you would like. 

Nourishment for your body:  Butternut Squash is filled with nutritional goodness! It has calcium, magnesium, phosphorus, Vitamins A and C and contains more Potassium then a Banana (if eating 1 cup worth).  Feta Cheese is lower in fat and calories and contains more calcium and B Vitamins then other cheeses. 

Tips when cooking: I was inspired to make this recipe from my trips to the Mediterranean. Particularly, Israel and most recently Greece. Zahtar seasoning is popular in Israel and you can find it frequently on Baked Breads. It is a blend of Hyssop, Sesame Seeds, Chickpea powder, Coriander and Salt.  Israel is such a melting pot of cuisines and cultures. Pomegranate Molasses is a popular condiment that is used across several Middleeastern cuisines. It is is a wonderful condiment to have in your kitchen. I always keep a bottle of it in my fridge. You can always find it in a Middle eastern grocery store. These days you can find it in the ethnic aisle of your large supermarket. I like to drizzle Pomegranate Molasses on any type of meat I am making. Feta Cheese originated in Greece and is the most widely used cheese across the country. It is sharp, tangy and has a creamy mouthfeel. It is made from Sheep and Goat milk. It is a wonderful cheese to crumple on roasted potatoes, omelettes, salads, etc… With the holidays around the corner, this side dish will be a crowd pleaser. 

How to re-create this recipe:

Ingredients:

(Serves 24)

• 12 Hard-Cooked Eggs (Boil for 10 Minutes)
• 1- 8 Ounce container of Lump Crab Meat
• 6 Large cooked and de-veined Shrimp
• 1/4th cup of Mayonnaise 
• 1 Shallot (finely chopped)
• 1 Tbsp of Tarragon Leaves (finely minced)
• 1 Tbsp of Old Bay Seasoning
• 1 Tbsp of Fresh Lemon Juice
• 1 Tsp of Dijon Mustard 

Putting it together:

1. Boil your eggs and finely Chop and mince your ingredients.
2. Cut your Eggs in half length-wise and remove yolks (place them in a small container).
3. In a medium sized bowl blend all your ingredients together well until nicely incorporated. 
4. Using a small spoon, spoon the mixture into the egg white halves. You can garnish with extra herbs such as parsley or a little extra Old Bay Seasoning. 

Nourishment for your body: Eggs are a great source of inexpensive protein and more then half of the protein is found in the Egg Whites.  Eggs are also a good source of minerals and B-vitamins. 

Tips when cooking: I find using a Grapefruit spoon helps to easily pop out the egg yolks. Traditional Deviled Eggs almost always call for mashing the Egg Yolks into the mixture but for this recipe I really wanted to highlight the flavors of the Seafood being used. If you want to use the Egg Yolks for this recipe, simply halve the amount of Crab Meat and Shrimps your using. Also, Eggs vary in size and so you may have to adjust how long you boil them for (either a minute more or less depending on their size). To cool the eggs quickly before peeling, run cold water over them for a few minutes. Refrigerate the Eggs for 1 hour or until ready to serve. There are so many things you can do with leftover egg yolks. You can add them to salads, use them as a spread on toast, etc..

How to re-create this recipe:

Ingredients:

(Serves 6-8)

For the Meringue:

• 4 large Egg Whites (preferably at room temperature)
• 3/4 of a cup of superfine baker’s sugar (you can get away with using powdered sugar)
• 1/8 tsp of Cream of Tartar
• 1/4 tsp of Vanilla Extract
• a pinch of fine Sea Salt

For the Cream:

• 2 cups of Heavy Whipping Cream
• 2 Tbsp’s of Powdered Sugar
• 1/2 a tsp of Vanilla Extract
• 1 1/2 cup of Fresh Raspberries (6 Ounces)

Putting it together:

1. For the meringue: Place an oven rack in the center of the oven and preheat to 200 degrees F. Line a baking sheet with parchment paper. Using a pencil, trace two 8-inch-diameter circles, side-by-side, on the parchment paper. 
2. Beat the egg whites until fluffy in a stand mixer with a whisk attachment. Gradually add the superfine sugar, about 1 tablespoon at a time, with the machine running on medium-low speed, until the mixture holds soft peaks. Beat in the cream of tartar and salt. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, 3 to 5 minutes. Beat in the vanilla extract. Place the meringue in the piping bag. Pipe the meringue into two 8-inch circles on the prepared baking sheet using the traced circles as a guide. Bake until crisp, 2 hours. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours. 
3. For the cream: Beat the cream on high speed until thick using an electric hand mixer. Add the powdered sugar and vanilla extract. Continue to beat on high speed until the cream holds stiff peaks. Add the raspberries and beat until incorporated into the cream. 
4. Spread one-third of the cream over each meringue circle. Place 1 circle on top of the other to create 2 layers. Spread the remaining cream on the sides of the cake. Garnish with fresh raspberries if using, and freeze the cake until firm, 3 hours.

Nourishment for your body: This recipe was created by Giada De Laurentiis. I just omitted the Raspberry Syrup that the original recipe called for because I found it unnecessary. I also used Black Raspberries for a great color combination. This is probably one of my most favorite desserts to make, especially in the summertime when the Raspberries are at the peak of season. This cake tastes just like a Raspberry Ice Cream cake! Raspberries are packed with antioxidants. Getting into the habit of eating berries can protect your skin from damaging effects of the sun. They are are a great source of fiber, contain minerals and many vitamins such as Vitamins C, K , E , and B. 

Tips when cooking: Raspberries are unlikely on their own to raise blood sugar. If you want to make this dessert with as low a glycemic index as possible, you can substitute the powdered sugar for Stevia powder, as Stevia is a natural sweetener and reacts well to heat. Most grocery stores carry it and you can purchase it as a powder, extract, or as flavored drops. If you don’t have a piping bag, you can use a medium sized ziplock bag instead (you might need to use 2). Simply place all your cream in it, removing the air that’s in it after, angle it into a corner , zip it closed and cut the corner of your bag to pipe out. That’s what I did the first time I made this cake. To serve this cake, you can get away with letting it sit at room temperature for 5 minutes (the original recipe calls for letting it sit out for 15). You also don’t need to use an electric hand mixer and dirty more dishes. You can use your stand mixer after you cleaned it from making the meringue. The cream will only take less then 10 minutes and you don’t have to make it until your ready to take the meringues out of your oven.

How to re-create this recipe:

Ingredients:

(Serves 2)

• 1- 8 oz Chilean Sea Bass
• 1 Tbsp of finely chopped Garlic Scapes
• 1 Tsp of Dijon Mustard
• 1 Tbsp Coconut Oil
• 3 Tbsp’s of Olive Oil
• 8 Ounces of Fresh Green Beans
• 1 Fennel Bulb plus Fennel Fronds
• 1 small Yellow Onion
• 2 Garlic Cloves
• 1 Tsp of Cumin
• Freshly Squeezed Lemon Juice (about 1.5 Tbsp)
• Salt and Black Pepper

Putting it together:

1. Pre-heat your oven to 350 degrees Fahrenheit and line 2 small sheet pans with parchment paper.
2. Finely chop about 1 Tbsp of Garlic Scapes and place in a small bowl with 1 Tsp of Dijon Mustard, 1 Tbsp of Coconut Oil, Salt and black pepper to taste. Coat your fish with this mixture and bake in oven for about 20 minutes.
3. While Fish is baking, you can prepare the rest of your veggies. Remove the outermost layer of your Fennel Bulb and slice it into 1/4 inch slices. Place directly onto your small sheet tray and spread them out , topping them with all the Fennel Fronds. Coat with about 1 Tbsp of Olive Oil,  Salt and Black Pepper to taste. Set aside.
4. Pre-heat a saute pan on small heat. Mince your 2 Garlic Cloves and small dice your Yellow Onion. Place the garlic in the saute pan with 2 Tbsp’s of Olive Oil and let the garlic infuse in the oil for about 2 minutes. Add your Onions and sauté until translucent for about 5 minutes. While that is cooking, trim the ends off your Green Beans and then cut the Beans in half. Add that to the pan, increase the heat to medium high, add a generous amount of salt, black pepper and your cumin, and Saute until the Beans are cooked through and the onions and garlic have a dark caramelized appearance. About 10 minutes or so.
5. Just before they are done cooking, add a generous amount of fresh squeezed Lemon Juice (about 1.5 Tbsp) and stir all ingredients well.
6. When the fish is done baking, take it out and keep it warm.
7. Crank your oven up to 450 degrees Fahrenheit and roast your Fennel for about 15 minutes (tossing once midway through cooking).
8. Plate using the picture above for inspiration and enjoy!

Nourishment for your body: Chilean Sea Bass (formerly known as Patagonian Toothfish) is a great source of protein. High in Omega 3 fatty acids as well as Vitamin D. Fennel contains fiber, potassium, folate, vitamin C, vitamin B-6, and phytonutrient content, coupled with its lack of cholesterol, all support heart health. As fiber helps to lower the total amount of cholesterol in the blood, it decreases the risk of heart disease. Green Beans are a low-calorie food and provide many key nutrients. Young, tender green beans are a good source of vitamin C, dietary fiber, folate, vitamin K and silicon (needed for healthy bones, skin, and hair).

Tips when cooking: This recipe is a great way to incorporate some garlic scapes that are at the peak of season right now. They have a nice mild flavor to them and can be used as a topping for baked fish or another protein of your choice. They are a wonderful addition to any sautéed vegetable dish, rice, pasta or can even be made into a pesto sauce or used as a dip. They also store well in the fridge for a few weeks.  If you don’t have garlic scapes you can always substitute with garlic powder.  If you have a toaster oven that you can set to 450 degrees, you can roast the Fennel simultaneously while cooking your fish and green beans so that all your food can be done at the same time. 

How to re-create this recipe:

Ingredients:

(Serves 4)

• 1 package of Fresh, Whole French cut Green Beans or about 10 oz worth of loose Beans
• Olive Oil for drizzling
• About 1 Tsp of “Mesa Rosa Chipotle” spice blend

Putting it together:

1. Pre-heat your oven to 400 Degrees Fahrenheit and line a large sheet tray with parchment paper. Wash your Greens and pat them dry with paper towels. 
2. Spread Green Beans on your sheet tray and drizzle a light coat of Olive Oil all over them (About 2 Tsp’s worth). 
3. Sprinkle about 1 Tsp of the Chipotle spice blend all over them and toss with your hands until evenly distributed. 
4. Roast at 400 Degrees for 30 minutes, tossing them halfway through cooking, with a set of tongs. Enjoy! 

Nourishment for your body: I saw this recipe floating around social media except it Called for Olive Oil, salt , pepper and garlic powder. You can try it that way and I bet it will taste good too. I make this as a side dish or just to have lying around as a finger food/snack.  Ever since I made this recipe, I’ve started making it about once a week now and my child likes it too. I think its because the Beans are crispy, sweet and salty. Green Beans are a low-calorie food and provide many key nutrients. Young, tender green beans are a good source of vitamin C, dietary fiber, folate, vitamin K and silicon (needed for healthy bones, skin, and hair).

Tips when Cooking: Any Southwestern Smoky Spice blend you can find will go well in this recipe. The spice blend that I used has a mix of Chipotle Pepper, cumin, coriander, salt and garlic. Do not add salt to the green beans prior to adding the spice blend because your Beans will come out too salty !