Roasted Beet Salad with Goat Cheese & Honey Dijon Dressing

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Ingredients:

-3 large beets; peeled

-1, 4 oz package of honey goat cheese (or plain goat cheese)

-2 tablespoons dijon mustard

-3 tablespoons extra virgin olive oil

-1 tablespoon honey

-Salt & pepper to taste

Preheat oven to 375 degrees. Peel the beets and wrap them in aluminum foil, drizzled with a little bit of olive oil. I put mine on a sheet pan so that the liquid stays contained. Cook for about 1 and a half hours, or until beets are fork tender. Let cool slightly, and cut into bite sized pieces. Crumble the goat cheese on top.

In a mixing bowl, whisk together the dijon mustard, olive oil, and honey. Add salt and pepper to taste. Drizzle on top of the beets and goat cheese. Serve warm or room temperature, & enjoy!

Curried Cauliflower & Peppers

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I love the meatiness of the cauliflower and the freshness from the cilantro. The curry makes this dish full of flavor without added calories, and the peppers give a nice crunch. As always, super simple to make with a fairly short ingredient list. Give it a try!

Serves: 4

-3 cups cauliflower; chopped into small pieces

-1 red pepper, sliced

-handful of cilantro, chopped

-1 tablespoon chopped garlic

-2 tablespoons vegetable oil

-1 tablespoon curry powder

-2 teaspoons salt

Preheat the oven to 400 degrees. On a large sheet pan, place your chopped cauliflower and toss it with 2 tablespoons olive oil, curry powder, and salt. Bake for 25 minutes until it begins to tenderize, and then add the sliced red pepper and toss the vegetables together. Place back into the oven for another 15 minutes. Once removed from the oven, toss in the chopped garlic and cilantro. Stir, taste for salt, and serve warm. Enjoy!

After a long hiatus: super simple tofu and kale foil packets

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So yeah, it has been quite a long time since my last post. Life has changed a lot; but my love of cooking has stayed solid. I thought I’d start back out with a very simple, quick side dish recipe that I love to do on busy week nights or weekends.

Serves: 2

Ingredients:

-3 cups kale; chopped

-1, 16 oz package tofu

-2 cloves garlic; minced

-1 tablespoon olive oil

-1 tsp italian seasoning

-1 tsp salt

Preheat the oven to 425 degrees. Drain excess liquid from the tofu container, and wrap with paper towels. Place something heavy on top of the tofu for 20 minutes, or until water has been adequately pressed out.

Chop kale into bite sized pieces. When tofu has been dried out, cut into 1/2 inch cubes. Toss the kale and tofu with the minced garlic, olive oil, italian seasoning, and salt. Place onto a sheet of aluminum foil and roll up the sides, leaving the center open so that it gets crispy.

Cook in the oven for 20-25 minutes, or until the kale and tofu are crispy. Enjoy!

 

 

Warm Broccoli and Yellow Squash Salad with Creamy Fresh Mozzarella

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Serves: 2

-1 cup of broccoli florets

-1 cup of diced yellow squash (about 1 small yellow squash)

-8 oz. fresh mozzarella cheese, cubed

-2 cloves garlic, minced

-3 tablespoons olive oil

-1/2 cup of water

-2 tablespoons chopped fresh basil

-salt and pepper to taste

In a large skillet, add the 3 tablespoons of olive oil and 1/2 cup of water. Turn the heat to medium-high, and add the broccoli and squash. Cover the pan with a lid so that the vegetables can steam for about 8-10 minutes, or until fork tender. Add the garlic, fresh basil, and cubed mozzarella into the pan. Taste for salt and pepper. Stir the mixture for about 1 minute in the pan (heat off) so that the mozzarella JUST begins to melt. Serve warm and enjoy!