Roasted Fennel with Parmesan

INGREDIENTS:

• 4 tablespoons olive oil

• 4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved

• Salt and freshly ground black pepper

• 1/3 cup freshly shredded Parmesan

PREPARATION:

1. Preheat the oven to 375 degrees F.

2. Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil.

3. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.

Quinoa Stuffed Bell Pepper

INGREDIENTS:

• 6  bell peppers

• 1 cup quinoa

• 4 garlic cloves

• 3 medium shallots (1 cup chopped)

• 1/4 cup plus 1 tablespoon chopped parsley

• 3/4 cup chopped pistachios

• 2 tablespoons extra virgin olive oil

• 1/4 teaspoon red pepper flakes

• 1 teaspoon paprika

• 1 teaspoon dried oregano

• 2 tablespoons lemon juice plus zest from 1/2 lemon

• 1/2 teaspoon sea salt

• 1/4 teaspoon black pepper

• 1/4 cup feta cheese crumbles (optional)

PREPARATION:

1. Preheat oven to 425°F.

2. Wash the peppers and cut them in half lengthwise; remove the stems and seeds. Line a baking sheet with parchment paper, then place the peppers on top. Bake with the cut side down for 15 minutes, then remove from the oven, flip to cut side up, and sprinkle with a pinch of salt and pepper. Bake another 15 minutes until tender.

3. Meanwhile, cook the quinoa. Rinse the quinoa and drain it completely, then place it in a saucepan with 2 cups water. Bring to a boil, then reduce the heat to low, cover, and simmer where the water is just bubbling for 17 to 20 minutes until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit with the lid on to steam for at least 5 minutes.

4. Mince the garlic, shallot and parsley. Chop the pistachios. In a large skillet, heat 2 tablespoons olive oil. Add the garlic, shallot and red pepper flakes and sauté 1 to 2 minutes until the shallot is translucent and the garlic is fragrant. Remove from the heat, then stir in the cooked quinoa, pistachios, 1/4 cup parsley, paprika, oregano, lemon juice and zest, sea salt and black pepper. Taste and add another few pinches of salt to taste. Spoon the filling into the roasted pepper halves. Garnish with a small sprinkling of remaining parsley and feta cheese crumbles. Serve any additional filling on the side.

Roasted Beets with Balsamic Glaze

INGREDIENTS:

• 2 pounds red beets, medium-sized, scrubbed clean, green tops removed

• 2 teaspoons extra virgin olive oil

• Salt

• 1/2 cup balsamic vinegar

• 2 teaspoons sugar

• 1 teaspoon grated orange zest

• Freshly ground black pepper

PREPARATION:

1. Preheat oven to 400°F and line pan with aluminum foil.

2. Prepare the beets: Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil.

3. Roast the beets: Roast for 1 to 2 hours, depending on the size of the beets and how old they are. After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven.

4. Prepare balsamic glaze: While the beets are cooling, prepare the balsamic glaze. In a small, shallow sauté pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to a syrup consistency. Remove from heat.

5. Peel and cut cooked beets: After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard. Cut the beets into quarters or more bite-sized pieces.

6. Pour glaze over beets: Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated orange zest, and add salt and pepper to taste. Garnish with a little orange zest to serve.

Greek Kale Salad with Lemon Olive Oil Dressing

INGREDIENTS:

GREEK SALAD INGREDIENTS

• 1 large bunch about 10 ounces or 3-4 cups kale leaves, finely chopped

• 1 pint cherry or grape tomatoes halved

• 1 cucumber seeded and diced

• 1/2 red onion thinly sliced

• 1/2 cup crumbled feta cheese

LEMON DRESSING INGREDIENTS

• 1/2 cup extra virgin olive oil

• 1/4 cup lemon juice

• 1 garlic clove minced

• 1 teaspoon dried oregano

• Salt and pepper to taste

PREPARATION:

1. TO MAKE THE DRESSING: In a small to medium mixing bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper. Whisk until combined.

2. TO MAKE THE SALAD: Combine all the chopped ingredients in a large bowl, pour dressing over salad and mix. Sprinkle with extra feta cheese before serving. 

3. Prepared and dressed salad can be stored in the fridge for up to 48 hours.

Green Beans with Lemon and Garlic

INGREDIENTS:

• 2 pounds green beans, ends trimmed

• 1 tablespoon extra-virgin olive oil

• 3 tablespoons butter

• 2 large garlic cloves, minced

• 1 teaspoon red pepper flakes

• 1 tablespoon lemon zest

• Salt and freshly ground black pepper

PREPARATION:

1. Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.

2. Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.