Eggplant Baba Ghanoush
Eggplant Baba Ghanoush 1 large eggplant or 3-4 small eggplant 2 cloves garlic, peeled 2 tablespoons tahini 1 small lemon, juiced 1 tablespoon extra virgin olive oil ½ teaspoon ground cumin ¼ teaspoon of sea salt Fresh cracked black pepper to taste ¼ cup flat-leaf parsley, chopped Heat grill or
Chickpea Stuffed Portobello Mushrooms
Chickpea Stuffed Portobello Mushrooms 4 large portobello mushrooms with stems2 tablespoons extra-virgin olive oil2 cloves garlic, peeled1-15.5 ounce can garbanzo beans, drained½ onion, finely diced½ cup finely shredded baby spinach¼ cup pine nuts¼ cup freshly grated parmesan1 teaspoon cumin½ teaspoon of
Oven Roasted Okra
Oven Roasted Okra 1 pound fresh okra 2 tablespoons macadamia nut oilSea salt to taste Freshly ground pepper Preheat the oven to 425◦ degrees. Rinse and drain okra and pat dry. In a large bowl, toss okra with macadamia nut oil and season with salt to
Mediterranean Swiss Chard Frittata
Mediterranean Swiss Chard Frittata 8 large eggs¼ cup whole milk½ teaspoon of sea salt½ teaspoon fresh cracked pepper½ cup grated mild cheddar cheese2 tablespoons extra virgin olive oil½ large sweet onion, diced2 cups shredded Swiss chard, stems removed and diced2 cloves
Fennel & Swiss Chard with Black Rice
Fennel & Swiss Chard with Black Rice https://www.youtube.com/watch?v=iYotE0uQFE4&t=5s Farmer Market Fennel & Chard with Black Rice 1 cup black japonica rice, uncooked2 cups water2 tablespoons extra virgin olive oil1 bulb fennel, trimmed and sliced on the bias½ sweet onion, sliced1 cup shredded Swiss