Vegetables

Instructions

Prepare Tahini Sauce:

1. Place all sauce ingredients in a large mixing bowl. (alternatively use a food processor or blender).
2. Mix to incorporate all ingredients until smooth. (may need to add more water or lemon juice).

Prepare Cauliflower:

1. Preheat oven to 400 degrees.
2. Foil baking sheet and spray with olive oil cooking spray.
3. Cut and wash cauliflower head and slice florets into 2” pieces.
4. Add florets to a large mixing bowl with olive oil, garlic, salt and ground pepper.  Toss well.
5. Lay cauliflower florets on prepared baking sheet, single layer.
6. Roast florets in preheated oven for about 15 minutes, then turn florets and roast for another 15 minutes or until golden brown.
7. Turn oven to Broil and roast florets for 1 minute.  (This assures the cauliflower will be crispy with some char.
8. Remove from oven and toss the cauliflower into the bowl of prepared tahini sauce, coating all pieces.

Instructions

1. Preheat oven to 400 degrees.
2. Line a sheet pan with foil and spray with olive oil spray.
3. In a large bowl, toss green beans with garlic, red pepper flakes, olive oil, salt and pepper.  Adjust the amount of garlic and red pepper flakes depending on individual taste and tolerance.
4. Roast for 10 minutes or until desired doneness.
5. Serve with your favorite Asian entrée and enjoy.

Instructions

1. Rinse artichokes.
2. Steam over boiling water for 25 minutes or until soft.
3. Slice artichokes in half.
4. Season with olive oil, lemon, salt, and pepper
5. Grill or bake for 15 minutes or until brown and slightly crispy.
6. Enjoy!

Instructions

1. Preheat oven to 375 degrees F.
2. Spray an 8×8″ baking dish with olive oil spray.
3. Place cauliflower florets in baking dish, single layer.
4. Sprinkle grated cheese over cauliflower.
5. Sprinkle with salt and pepper.
6. Pour milk over cauliflower.
7. Top with bread crumbs.
8. Spray bread crumbs lightly with olive oil spray.
9. Bake at 375 degrees, covered for 20 minutes. Uncover and cook another 5 minutes or until desired doneness.

Instructions

1. Preheat oven to roast at 375°F.
2. Toss in a bowl shaved Brussels sprouts with olive oil, salt and pepper, coat evenly.
3. Lightly oil a foiled sheet pan and then spread out the shaved Brussels sprouts in one even layer.
4. Roast in oven for 15 min or until gently browned.

Instructions

1. Line a baking pan with foil.
2. Spread pancetta or bacon slices on foiled pan. Bake at 425 degrees for 10 minutes or until crispy.
3. In a frying pan lightly sprayed with olive oil cooking spray, cook shaved Brussels sprouts until golden over medium heat. Toss frequently with a spoon.
4. Mix Sherry, syrup and pancetta or bacon fat in a measuring cup.
5. Pour Sherry mixture over Brussels sprouts. Toss until mixed thoroughly.
6. Top with crumbled pancetta or bacon.
7. Serve with chicken breast or fish and baked sweet potato.

Instructions

1. Cut vegetables and place in a large bowl.
2. Add olive oil, vinegar, salt, pepper, and garlic. Toss to coat vegetables.
3. Take a sheet of heavy foil and layer vegetables on top of foil.
4. Top with another sheet of heavy foil and seal tightly
5. Make small slits in foil on the top and the bottom.
6. Grill vegetables three and a half minutes on each side.

Instructions

1. Cook spinach for 4 minutes in 2 Tbsp. water in the microwave, drain.
2. In saucepan, melt butter, add flour, stirring to make a paste.
3. Add chicken broth, half and half, and seasoning, stirring until thickened.
4. Add cheese and spinach, stir well.