- 3 ounces finely grated gruyere
- 2 ounces finely grated parmesan
- 2 cups heavy cream
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves, roughly chopped
- Kosher salt and black pepper
- 4 to 4 ½ pounds Yukon gold potatoes, peeled and sliced 1/8 thick
- 2 tablespoons butter
Heat oven to 400 degrees. Combine cheese in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.
Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. The potatoes should be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add to casserole. Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the excess liquid.
Cover dish tightly with foil and transfer to the oven. Bake for 30 minutes. Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Back until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.
- 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
- olive oil
- 1 tablespoon pure maple syrup
- Kosher salt and freshly ground black pepper
- 3 tablespoons dried cranberries
- 3/4 cup apple cider or apple juice
- 2 tablespoons cider vinegar
- 2 tablespoons minced shallots
- 2 teaspoons Dijon mustard
- 4 ounces baby arugula, washed and spun dry
- 1/2 cup walnuts halves, toasted
- 3/4 cup freshly grated Parmesan
Preheat the oven to 400 degrees F.
Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
- 1/2 cup raw pecans
- 7 ounces arugula
- 2 small apples – 1 tart, 1 sweet – sliced thinly
- 1/4 red onion, sliced thinly
- 2 tablespoons dried cranberries
- 1 large lemon, juiced (about 3 tablespoons)
- 1 tablespoon maple syrup
- 3 tablespoons olive oil
- 1 pinch each sea salt and black pepper
Preheat oven to 375. Bake pecans for 8-10 minutes (don’t burn!)
Mix lemon juice through salt and pepper in a mason jar.
Combine arugula, apples, toasted pecans, red onion, cranberries and dressing.
- corn kernals from one large cooked corn on the cobb
- 1 medium avocado, diced
- 1 1/2 cups english cucumbers, diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons red onion, diced
- 2 teaspoons olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon kosher slat
- fresh ground black pepper, to taste
Toss together and serve immediately.
- 1 cup plain greek yogurt
- 1/2 cup tightly packed fresh cilantro
- 1/4 cup fresh squeezed lime juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh black pepper
- 3 green onions (just the green parts)
- 2 garlic cloves
- 1 jalapeno, stemmed and cored
- 1 bag cole slaw mix
Combine greek yogurt through jalapeno in a blender and puree until smooth. Toss with the cole slaw mix until combined. Season with extra salt, pepper, lime juice if needed.
- 1 cup extra long grain rice or basmati rice
- 1/2 lime, juice of
- 2 cups water
- 1 tsp salt
- 3 tbsp fresh chopped cilantro
- 3 tsp vegetable oil
In a small heavy pot, add rice, water, 1 tsp oil and salt.
Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 20 minutes.
Shut off flame and keep covered an additional 5 minute.
In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.
- 3 cups cooked quinoa
- Seeds from 1 pomegranate
- Â½ cucumber, diced
- Â¼ cup flat leaf parsley, diced
- 12 cherry tomatoes, diced
- 4 green onions, chopped
- 2 T apple cider vinegar
- 2 T lemon juice
- 2 T olive oil
- Zest from 1 lemon
- Salt & pepper to taste
- Â½ cup toasted almond slivers
Mix quinoa through green onions. Mix apple cider through zest. Combine. Add salt, pepper and almond slivers.
- 1 head Romaine, chopped
- 1 can black beans, rinsed
- 1 orange bell pepper, diced
- 1 pint cherry tomatoes, diced
- 2 cups corn, thawed
- 5 green onions chopped
- 1 cup loosely packed cilantro, stems removed and roughly chopped
- 1/2 avocado (or 1/2 cup plain vegan yogurt)
- 2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
- 1-2 garlic cloves
- 1/4 cup olive oil
- 1 1/2 tsp. white wine vinegar
- 1/8 tsp. salt
Puree cilantro through salt in blender. Combine everything and mix.
- 1 cup uncooked quinoa
- 2 cups fat-free, low-sodium gluten-free chicken broth
- 1 cup fresh or thawed frozen corn
- 1 15 ounce can low-sodium black beans
- 1 cup grape tomatoes, halved
- 1/4 cup finely chopped red onion
- 1 jalapeno pepper, finely chopped
- 1/4 cup chopped fresh cilantro
- Juice of 1 large lime or 2 small ones (about 1/4 cup)
- 1 tbsp plus 1 tsp extra virgin olive oil
- 1/2 tsp cumin
Rinse quinoa thoroughly.Â Place in a 2 quart saucepan with the chicken broth. Bring to a boil, then cover and simmer for 10-15 minutes, until the water is absorbed and the quinoa is fluffy. Allow to cool.
Place cooled cooked quinoa in a salad bowl with the corn, black beans, tomatoes, red onion, jalapeno pepper and cilantro.
Whisk lime juice, oil, and cumin in a small bowl. Drizzle over quinoa salad, then toss.
- 1.5 cups dry quinoa, rinsed
- 1 tbsp coconut oil (other other cooking oil)
- 1 medium cucumber, diced
- 1 cup cherry or grape tomatoes, quartered
- 1/2 cup olives, minced
- 1/2 cup basil, finely chopped
- 1 tbsp olive oil
- 2 tbsp lemon juice
- sea salt to taste
- goat or feta cheese crumbles (optional)
Rinse quinoa and add 3 cups of water to either a rice cooker or sauce pan on a stovetop.Â Cook for 25 minutes or until all the water has been absorbed.
Dice the cucumber, tomatoes, olives, and basil, and add to a large mixing bowl.
Once the quinoa is cooked, fluff and add to the bowl of vegetables.
Whisk together oil, lemon juice, and sea salt and pour dressing over quinoa mixture.Â
Let flavors marinate for 5-10 minutes before serving.Â Top with goat cheese or feta crumbles for garnish.