End of summer garden greens and root vegetables that really rock together--read more >>

Gourmet mexican at its best!--read more >>

could be used with any green or cabbage, I made with swiss chard.--read more >>

Cut the top off the head of garlic and place it in a small oven-safe dish. Put the coconut oil on top so it will melt through. Cook at 400 degrees for 15-20 minutes until it’s slightly brown and soft.
While that’s cooking, put the quinoa in a small sauce pan and bring to a boil. Once that happens, turn it down to simmer/warm and let it cook for another 20 minutes or so.

After these are cooked, put the warm quinoa in a mixing bowl and add the butter. Stir it around a bit. Turn the roasted garlic upside down and squeeze all of the soft cloves into the bowl. Pour the excess garlic oil in with everything too. Crumble and add the feta, dill, tomato and salt and mix well.

Steam the broccoli, and serve the quinoa in bowls with the florets on top.

2 adults and a kid

60

1 whole head of garlic

2 tsp coconut oil (or olive oil if that’s all you have)

1 cup dried quinoa (preferrably soaked over night)

2 cups water

1 tbsp butter

2 tbsp feta cheese

1 tbsp dried dill

1 roma tomato, diced

pinch sea salt

2-3 cups broccoli florets

--read more >>

preheat the oven to 475 (F)
toss asparagus with oil. place in a single layer on a rimmed baking sheet. sprinkle with salt. bake for 12-15 minutes

http://uncletykiesfoodblog.blogspot.com/

as many as you want

15

this is the absolute best way to prepare asparagus! I don't make it any other way now.

asparagus with thick stalks, it can be white or green. use as much as you can eat

olive oil

coarse sea salt

--read more >>

Preheat oven to 375, toss sliced potatoes with oil, spread in a single layer on baking pan, sprinkle with crushed rosemary and pepper, bake 25-35 minutes or until golden.

4?

45

2-4 sweet potatoes, sliced 1/4 inch thick

olive oil

rosemary

pepper--read more >>

Cut corn crossways into 12 equal size pieces and boil for 10-12 minutes. Drain well.

Heat oil in large pan and fry cumin seeds for 2 minutes or until they begin to splutter. Add onion, garlic and chilli and fry 5-6 more minutes until onion is golden. Then add curry paste and fry for 2 minutes. Stir in remaining spices, salt and sugar and fry for 2-3 more minutes, adding some water if mixture is too dry. (I throw in a bunch of prawns here and its yummy- gee, maybe this should be in seafood). Add tomatoes, puree and water and simmer for 5 minutes or until sauce thickens. Add peas and cook 5 more minutes. Add the corn and fresh coriander and cook for a further 6-8 minutes until veggies are tender.

Serve with chapatti or basmati.

The New Indian Cookbook Manisha Kanani and Shehzad Husain

4

45

6 pieces corn on the cob (frozen works)

1 Tbsp oil

1/2 tsp cumin seeds

1 onion, chopped

2 cloves garlic, crushed

1 green chilli, finely chopped

1 Tbsp curry paste ( you can just use curry powder with a bit of water if you don't have any made)

1 tsp ground coriander

1 tsp ground cumin

1/4 tsp ground turmeric

1/2 tsp salt

1/2 tsp sugar

14 oz can chopped tomatoes

1 Tbsp tomato puree ( I use pumpkin- super good)

2/3 cup water

1 cup frozen peas, thawed (if you remember- don't sweat it)

chopped coriander--read more >>

In a large hot saucepan heat oil. Add onion, 1/3 of garlic, red pepper flakes, thyme and saute until onions and garlic are fragrant. Stir in zucchini, 1/3 garlic and tarragon, partially cover pan and cook for approximately 3 minutes or until zucchini has begun to soften. Stir in plum tomatoes with juice, 1/3 garlic and basil, partially cover pan and cook for 7 minutes or until vegetables are crisp tender. Serve over rice. Top with Parmesan

Curts Aitkins of Food Network

they say 4, but i always eat more

15

2 tablespoons olive oil

1 medium onion, chopped

4 cloves garlic, minced

1/4 teaspoon red pepper flakes

1/4 teaspoon dried thyme leaves or 1 teaspoon fresh thyme, minced

1 medium zucchini, medium diced

1/4 teaspoon dried tarragon or 1 teaspoon fresh tarragon, minced

1 28-ounce can plum tomatoes, chopped, juice reserved

1/4 teaspoon dried basil or 1 teaspoon fresh basil, minced

1 cup brown rice, cooked in 3 cups salted water

1/2 cup grated Parmesan cheese

--read more >>