Directions:
Preheat oven to 450 degree F. In a medium bowl dissolve yeast and sugar in warm water. Let stand until creamy for approx 7 to 10 minutes.
Stir in flour, salt and oil. Beat until smooth. Let it rest for approx 5 minutes.
Put dough out onto a lightly floured surface and roll into a round.Transfer crust to slightly greased pizza pan.
For the topping:
1 cup sliced mushrooms
10 grape tomato halves
1 zucchini diced
1 yellow squash diced
½ cup diced red bell pepper
10 brussels sprout cut in halves
2 asparagus diced
Ingredients:
8 tomatillos cut in halves
2 Serrano chili slit
3 yellow chili slit
1 bunch cilantro
6 cloves fresh garlic
1 cup chopped green onions
1 lime
1 Roma tomato diced
2 tablespoon extra virgin olive oil
2 tablespoon white vinegar
1 teaspoon sugar
1 teaspoon coarse black pepper
Salt to taste
Method:
Place the tomatillo, serrano, yellow chili, and garlic cloves on a skillet and roast for 15 minutes. Then set aside to cool. Transfer them to a blender and add chopped green onions, 2 tablespoons of extra virgin olive oil, vinegar, and salt to taste. Add 1 teaspoon of sugar and coarse black pepper and blend. Transfer to a mixing bowl and whisk, garnish with diced Roma tomato and chopped cilantro and refrigerate.
Serve the salsa with your choice of tortilla chips.
For the Patty
2lb ground chicken
¼ cup chopped ginger
¼ cup diced onions
½ cup fresh cilantro with stems finely chopped
1 tablespoon extra virgin olive oil
1 serrano chilli optional
½ fresh lime
¼ teaspoon paprika powder
¼ teaspoon cumin powder
For the coleslaw
1 cup finely chopped green cabbage
½ cup diced celery
6 grape tomatoes cut in halves
1 persian cucumber diced
¼ cup julienne carrots
¼ cup red cabbage
½ cup mayonnaise
Salt and black pepper to taste
Method:
Mix together all the ingredients for the patty, add salt to taste and then knead and keep aside.
Preheat the oven to 50F for 15 minutes. Make the ground meat into two patties and cook in the oven for 10 minutes cooking it on both sides by turning the patties.
Meanwhile toss all the ingredients for the coleslaw in a bowl, add mayonnaise, salt and black pepper to taste and refrigerate.
Transfer the patty and the coleslaw in a serving plate and garnish with wedges of lime and serve.
Quick snack with a chilled beverage of your choice on a sunny afternoon.
Method:
In a bowl transfer all the ingredients and set aside.
Chop the shrimp into ½ inch pieces and transfer to a bowl and set aside in the refrigerator.
In a bowl, whisk together the lemon, lime and juice of orange to combine. Allow the shrimp to marinade in the juice for 20 minutes. Add the ingredients to the shrimp.Toss and mix it all.
Season the ceviche with salt and black pepper to taste. Transfer ceviche into margarita glasses or any bowl and add a splash of your favorite tequila (optional) to it and serve chilled.
Method:
Method:
Cook the pasta in a large saucepan of salted boiling water according to the package instructions.
Meanwhile, in a large pan add 3 tablespoon olive oil with the vegetables, add salt and pepper to taste and cook for 7 to 8 minutes. Add the pasta when vegetables are cooked and mix well.
Transfer in a serving bowl and sprinkle with crushed black pepper and serve hot.
Ingredients:
1/2 head red cabbage chopped
1 carrot peeled and chopped
1 celery chopped
1 romaine hearts
For the dressing:
1/2 cup organic olive oil
2 tablespoon apple cider vinegar
1 teaspoon sugar
4 tablespoon orange juice
Salt and black pepper to taste
Method:
In a large bowl add the red cabbage, carrots, celery and romaine hearts and toss well.
In a bowl whisk together olive oil, apple cider vinegar, orange juice, sugar, salt and black pepper.
Toss the dressing to the salad and refrigerate for 30 minutes.
Add a protein of your choice or cubed extra firm tofu and serve cold.
Method:
Heat the olive oil in a pan, add onions and saute for 5 minutes. To this add the zucchini and yellow squash and cook adding turmeric powder, salt and black pepper for 10 minutes on medium heat until done..
Garnish with grape tomatoes and serve as a side entree.
Method:
Preheat oven to 400 degrees F
Toss butternut squash with olive oil, garlic and ginger in a large bowl. Season with salt and black pepper.
Arrange coated squash on a baking sheet and roast until the squash is tender for approximately 25 minutes.
Transfer in a serving bowl and garnish with freshly chopped rosemary and grated parmesan cheese and serve warm.
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METHOD:
In a wok or a pan heat the oil, add ginger and saute for a minute. Add the chinese eggplant, sugar and mix well. To this add sriracha sauce, ketchup, basil and celery, and saute till the eggplant is cooked.
FOR PLATING:
Put the chopped egg on the serving plate, place the sauteed eggplant around it and garnish with basil and serve hot.
For the dressing:
¼ cup extra virgin olive oil
½ teaspoon minced garlic
½ teaspoon white wine vinegar
Method:
Sear the tofu, chinese eggplant, red potatoes until cooked.
Set them aside and add chopped rosemary and minced garlic.
In a bowl toss the baby spinach and grape tomato and add the tofu, chinese eggplant and sliced red potatoes to it. Whisk extra virgin olive oil and white wine vinegar in the salad and dust it with parmesan cheese and serve warm.
Ingredients:
2 oz Spring mix
Method:
In a sheet pan, add extra virgin olive oil and roast the red bell pepper
and yellow squash at 300 degrees for 15 minutes. Remove it and leave it in the refrigerator to cool.
Chop the jicama and beet and add in the mixing bowl with the roasted vegetables.
Toss the spring mix and arugula with the roasted vegetables, jicama and beet with your choice of dressing.
Plate the salad and garnish with grape tomatoes and serve with a side of blueberries.
]]>Ingredients:
For the Prawns:
4 prawns peeled and deveined
¼ teaspoon red chilli powder
¼ teaspoon ketchup
1 teaspoon extra virgin oil
Pinch of salt
For the stir fry vegetables:
1 clove chopped garlic
½ zucchini(diced)
½ yellow squash(diced)
½ cup chopped red onion
1 stem celery (diced)
¼ cup chopped cilantro
¼ cup chopped green onions
6 cherry tomato(cut in half)
1/2 teaspoon red chilli flakes
2 tablespoon ketchup
2 tablespoon soy sauce
¼ cup toasted sesame seed oil
For the Garlic cilantro noodles:
3 cloves garlic chopped
¼ cup chopped cilantro
8oz dried udon noodles
Method:
In a medium wok add ¼ cup toasted sesame seed oil, add garlic and roast till golden brown. Add zucchini, yellow squash, red onion, green onions, celery and cherry tomatoes and stir fry for 5 minutes.
Add ketchup, soy sauce & red chili flakes, salt to taste and cook till done.
Marinate the prawns in olive oil, red chili powder, ketchup and pinch of salt and pan fry till done.
Bring a medium pot of salted water to boil. Add the noodles and cook for 3 to 4 minutes until tender. Drain the noodles and return them to a mixing bowl, toss in ¼ spoon of sesame seed oil with chopped garlic and cilantro, add salt to taste.
Plate the Prawns and the vegetables and garnish with chopped cilantro and wedge of lime on the side and serve hot with the noodles.
]]>Ingredients:
2 large beets (peeled & diced)
2 bunch cilantro (chopped)
4 serrano chilli (chopped)
½ cup green onion (chopped)
¼ cup celery (chopped)
5 tbsp olive oil
1 lime
3 tsp yogurt or greek yogurt
½ green bell (seeded)
2 fresh kale leaves
1 teaspoon sugar
Salt to taste
Method:
Put the beets, cilantro, serrano chilli, green onions in a blender & whizz until smooth.Transfer to a serving bowl and add olive oil, fresh lime juice, yogurt, sugar and salt and whisk.
Add chopped green onions and celery and mix it.
Cut green bell pepper in half and transfer the dip in it. Serve it on a
platter on a bed of fresh kale with your choice of chips or warm
flatbread.
Dry Ingredients:
1⁄2 teaspoon turmeric powder
1⁄2 teaspoon cumin powder
1⁄4 teaspoon coriander powder
OR
Substitute these with
2 tablespoon Curry powder
1⁄4 teaspoon red chilli flakes
Salt to taste
3 tablespoon extra virgin olive oil
Method:
Heat a large wok, once hot add oil, ginger & garlic saute for 1 to 2
minutes stirring frequently. Add the diced yam and saute for 2 to 3
minutes. Then add cauliflower with all the dried spices.
Cover and cook for 15 to 20 minutes till the yam and cauliflower
become tender.
Transfer to a serving plate and garnish with cilantro and grape
tomatoes and serve with Naan or flatbread or it is delicious just on its own.
For the Dressing:
1 fresh Lime juice
1 tablespoon white vinegar
1 tablespoon mesquite habanero seasoning
½ teaspoon lemon pepper
¼ cup olive oil
Salt to taste
½ teaspoon sugar
Transfer all the ingredients in a salad bowl, stir in the cilantro and the cherry tomatoes.
To make the dressing, combine all the ingredients and whisk together, pour the dressing onto the salad. Toss well to combine. Refrigerate for 45 minutes and serve cold with avocado dip and corn tortilla chips.
]]>Ingredients:
1 large mango, peeled, sliced & diced
2-ounce heaping tablespoon blackberries
2-ounce heaping tablespoon blueberries
9 to 10 strawberries cut in halves
½ pineapple sliced
½ teaspoon powdered sugar
½ lemon
1 orange
Place the fruits in a large plate, sprinkle with fresh orange and lemon juice and chill, covered with plastic wrap for up to 2 hours before serving (some fruit will discolour if cut too far ahead of time).
Arrange the fruits on a serving plate and dust it with powdered sugar and serve cold.
A great salad with a chilled glass of Champagne or a chilled Mint-Lime Iced Tea, for a nice sunny afternoon.
]]>Ingredients:
1 Red Bell Pepper
For the dressing:
¼ cup olive oil
Method: Preheat the grill to hot. Put the red pepper, asparagus, yellow squash and carrots on a grill pan rack for 10 to 15 minutes. Slice the red onion and cremini mushrooms and grill it for 5 to 7 minutes. Put all the grilled vegetables aside to cool. In a mixing bowl dice the vegetables and add the sliced mushrooms and red onions. Chop scallion greens and add to the grilled vegetables.
Whisk all the ingredients for the dressing and add to the salad.
Plate the salad and garnish with shredded carrot and serve cold.
]]>Ingredients:
2lb Brussels Sprout
½ lb Arugula
½ cup diced Red Onions
½ cup thinly sliced orange peel
½ cup olive oil Sea salt to taste
For the Dressing:
½ cup freshly squeezed orange juice
2 tablespoon balsamic vinegar
½ teaspoon sugar
¼ teaspoon ground black pepper
Salt to taste
Method:
Wash and dry the Brussels Sprout, trim the ends of the stem and cut in half lengthwise. Place the brussels sprout on a sheet pan and sprinkle with olive oil, sea salt & black pepper. Roast these at 350 to 400 degree F for 10 to 15 minutes and check them till light golden brown in color. Toss the brussels sprout in a salad bowl with diced red onions, thinly sliced orange peel and arugula leaves.
For the dressing whisk the orange juice, balsamic vinegar, sugar and black pepper with olive oil and add it to the salad and serve warm.
]]>Ingredients:
6 Persian Cucumbers (diced)
8 Medjool Dates (pitted chopped)
½ Cup Italian Parsley
¼ Cup American Parsley
¼ Cup Red Onions ( finely chopped)
3 Whole Cherry tomatoes
2 Cloves Garlic(chopped)
For the dressing:
¼ cup olive oil
1 teaspoon sugar
2 tablespoon balsamic vinegar
½ tablespoon chopped garlic
½ tablespoon black pepper
Salt to taste
Method:
Ingredients:
8 Coloured Mini Peppers(seeded diced)
3 Persian Cucumbers (diced)
4 Tablespoon chopped Italian Parsley
1⁄2 cup pitted Black Olives cut in halves
8 Cherry Tomatoes cut in halves
1 Fresh Lime
1 Orange
1⁄2 Anjou Pear( seeded diced)
1⁄4 cup chopped dill
For the Dressing:
1⁄4 cup extra virgin olive oil
1 freshly squeezed lime juice
1⁄2 cup juice of an orange
1 teaspoon sugar
Salt & black pepper to taste
Method:
Transfer the vegetables to a mixing bowl.
Stir in the parsley, cherry tomatoes, pears and refrigerate.
To make the dressing combine all the ingredients in a small bowl and whisk together.
Pour the dressing onto the salad.
Season with salt and black pepper.
Toss well to combine, transfer to a salad plate, garnish with chopped dill and serve cold.
Ingredients: (Serves 4)
INGREDIENTS:
Bone-in Rib Eye (2 to 3 lbs.)
¼ lb. Thyme
1 bulb Garlic
½ cup extra virgin olive oil
¾ cup whipped cream
¼ cup dry white wine
METHOD:
In a saucepan, dry roast garlic and thyme for 2 to 3 minutes, add the extra virgin olive oil, whipped cream and white wine. Cook for 7 to 10 minutes on medium flame, and stir constantly. Add sea salt to taste. Set the marinade aside on room temperature till it cools down.
On an aluminium foil place the steak and rub it with coarse black pepper. Pour the marinade on the steak and seal the foil. Refrigerate for approximately 4 hours.
Preheat the oven at 400° for 20 minutes. Place the steak in the oven and turn the oven to 300°. Frequently turn and cook the steak for 30 to 45 minutes to bring it to medium-rare.
Place the steak on a serving platter and garnish with a sprig of thyme.
Whisk extra virgin olive oil and freshly squeezed lime with 1 teaspoon sugar and add a dash of smoked paprika and sea salt to taste.
Pour the dressing onto the salad and serve cold garnished with chopped cilantro.
]]>Grilled Pineapple and Asparagus salad:
Ingredients
1 Romaine Lettuce chopped
10 Grape Tomatoes cut in half
1 Fuji Apple thinly sliced
4 slices of Pineapple
1 Lb Asparagus ends trimmed
½ Red onion thinly sliced
Dressing: Balsamic Garlic Vinaigrette
¼ cup extra virgin olive oil
3 oz balsamic vinegar
1 whole garlic finely chopped and dry roasted
½ fresh squeezed lime
2 tsp Dijon/ Harissa mustard
1 teaspoon maple syrup
Salt and ground black pepper to taste
Preparation:
Grill pineapple, asparagus and red onion at 350 degrees for 8 minutes. Coarsely chop and toss it with chopped romaine, sliced apple and grape tomato halves and refrigerate.
Stir the dressing into the salad before serving.
Roasted Veggie Delight:
Ingredients
1 pc Red, Yellow and Green Bell Pepper cut in halves
1 Yellow Squash cut in half
1 Zucchini cut in half
½ Red onion sliced
1 Portobello mushroom
4 Asparagus
Preparation:
Preheat grill to 450-degree, spray oil and roast vegetables turning occasionally for 10 to 15 minutes until skin is lightly blackened. Chop the vegetables roughly and place them in a mixing bowl and set aside.
Add lemon zest, chopped thyme and mix well and transfer to a serving platter. Sprinkle with lemon pepper, olive oil and red chilli flakes and add salt for seasoning.
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