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Veggie Steak Skillet
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Veggie Steak Skillet

Best of both worlds- meat and yummy veggie

This one skillet meal is easy and makes great leftovers! Simple but lots of flavor.

 

Servings – 4

1 lb Flat iron steak, 1/2” cubed

1 Red pepper, 1/2” chopped

1 Yellow pepper, 1/2” chopped

1 Green pepper, 1/2” chopped OR Yellow Onion

2 Large sweet potato, 1/2” chopped, peel on

3 Cloves garlic finely chopped

4 Green Onions, chopped

1/4 c Cilantro

2 TB Olive oil

Salt & Pepper

Optional- cayenne or cajun seasoning

Directions-

After chopping up potatoes, place in microwave safe bowl and microwave for 4 minutes. Take out and stir, repeat another 3 minutes. This helps soften so they cook faster in skillet. You want them aldente. Too soft and they get mushy.

Place 1 TB olive in large skillet on medium heat. Add steak chunks and dash of salt and pepper. Saute for 5 or so minutes. Until steak is browned all the way around.. I like my steak to still be pink on inside. Once cooked, remove with slotted spoon. Leave grease in pan.

Add potatoes, garlic, and additional TB of olive oil. Let saute for 5 minutes, stirring regularly. Add peppers. Saute for 5 minutes.

Stir in steak and saute for addtional 5 minutes. Option to sprinkle with Cajun seasoning or cayenne pepper in you want a little kick.

Sprinkle on your green onions and cilantro.

I love to add a dollop of the Greek Goddess Dressing for fresh flavor

Roasted Veggies with Green Goddess Dressing
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Roasted Veggies with Green Goddess Dressing

I'm always looking for new ways to get more veggies into my diet. I like the idea of playing with roasting veggies and complimenting it with a refreshing herb packed dressing. These are veggies I just had on hand but honestly you could use just about anything! Peppers, onions, cabbage, or sweet potatoes are all great options. I used egg plant and cauliflower because they are a hearty veg that fills me up. 

 

Servings – 2

1 head of cabbage cut into pieces

1 Eggplant cut into 1" chunks

1 bunch Asparagus

Head of Romaine (any lettuce would work)

1/4 cup feta cheese

Pumpkin Seeds

Olive Oil

Salt & Pepper


Green Goddess Dressing Ingredients -

1 bunch green onions

1 bunch cilantro

1/2 bunch mint

1/2 bunch parsley

1 c Spinach

1/4 c Plain Greek Yogurt

1 Avocado

1/2 C Olive Oil

Lemon Juice from 1/2 Lemon

Salt & Pepper

 

Directions-

Preheat oven to 400 degrees F or 185 degrees C. 

Wash veggies and chop as directed above.

Place Cauliflower on baking sheet and drizzle with olive, salt and pepper. Use hands to toss and distribute.

Place in oven to brown for 15 minutes. Take out and turn.

While cauliflower is roasting, place all ingredients of goddess dressing in blender or food processor and blend. Continue to add as much olive oil as you like to create the consistency you want. More oil, more liquid, less more creamy dip. 

Add eggplant, drizzle with oil, salt l& pepper, and place back in oven for 10 minutes.

Remove and take cauliflower off sheet. Add asparagus and drizzle with oil, salt & pepper. 

Place back in oven for addtional 10 minutes. 

Take out and assemble veggies. Drizzle with dressing, sprinkle with pumpkin seeds and feta cheese. Squeeze with additional lemon juice and Enjoy!

 

 

American Shrimp Boil
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American Style Shrimp Boil

An amazing meal that brings people together with minimal clean up!

I love a good shrimp boil! It tends to be a southern American summer feast. I love to make it when we have guests as it's delicious, easy, and perfect for sharing. Traditional shrimp boils are meant to be thrown across a picnic table over a bunch of newspapers. Everyone just grabs what they want and eats with their hands! This may gross some people out but I personally love it. This is not for the clean freaks. I think a messy meal like ribs, hot wings, or a good shrimp boil makes true friends out of people! 

This meal takes about 30 minutes to make with 10 minutes of prep. Not to mention you aren't messing with stuff as you have guests. It's a one pot wonder meal! Old Bay seasoning is what offers all the delicious flavor. For your Brit's you will likely need to purchase off of Amazon. This is the one I got.

 

Servings – 4

1.5 lb Shell on Shrimp or Prawns

1 lb Keilbasa Sausage (can be found at polish markets)

1 Large Yellow Onion, quartered

4-6 Cobs of corn cut into quarters

1 12 oz Can of Beer

4 Large Red Potatoes cut into quarters

1/4 Cup Old Bay Seasoning + more for sprinkling before serving

1 Tsp Salt

8 Cups Water

Directions-

Add water, beer, Old Bay seasoning, and salt to large pot and bring to a boil. 

Toss in potatoes and onion and boil for 6 min.

Add sausage for another 4 min

Add corn for 5 min.

Add Shrimp for another 5 min. (once shrimp is pink and starting to curl, it's done) Don't over cook!

Remove from heat and drain liquid. 

Throw onto a baking pan or cover table with paper and sprinkle shrimp boil across paper. Sprinkle with addtional Old Bay seasoning and have everyone grab what they want and go to town! Serve with cornbread (see additonal recipe).

 

 

Spelt Risotto
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Spelt Asparagus Risotto

Ancient grain chalk full of benefits!

This tasty recipe came with inspiration from visiting Daylesford Farm for a wellness retreat. It included yoga, healthy cooking class, and a spa treatment. It was absolutely AMAZING! The space itself is just gorgeous and I love everything they do there. They are all about organic sustainable farming. They have a shop onsite that features all of their locally grown products as well as cheeses, wines, beer, meat, etc. It’s a real cook’s dream!  

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We made several different recipes during our cooking class. They included- grilled cabbage, chicken bone broth, almond milk pannacotta and SPELT RISOTTO. Which brings me to my latest recipe that was inspired by the tasty meal we had that day.

For those of you unaware spelt is an ancient grain that has been around since 5000 B.C. It’s a good source of protein & fiber and great for a healthy gut.

This recipe can be a meal on it’s own or as a side to a delicious piece of protein.

 

Servings – 2 (on own) or 4 as side

1.5 cups Pearled Spelt

½ leek

3 cloves garlic finely chopped

Splash of white wine (make it wine you would drink)

4 cups Chicken or Veg Stock (try to make or buy fresh, avoid stock cubes)

1 bunch asparagus

4 green onion

¼ cup Goats cheese

¼ cup parmesan

Rapeseed oil

Directions-

Soak spelt in cold water for 10 minutes.

Heat oil in pan over medium. Add leeks, garlic and pinch of salt. Soften but don’t brown

Once cooked, add splash of wine and drained spelt.

Pour in 1/3 of stock, bring to boil and reduce to simmer.

Continue to add in rest of stock as it cooks down. Stir regularly for 15 minutes.

When spelt is cooked but not mushy add in asparagus and onion. Cook for 3 minutes.

Sprinkle in Parmesan. Taste and season as necessary.

Drizzle with good olive oil and serve with spoon of goats cheese and balsamic glaze and enjoy!