- 2 lbs carrots peeled and sliced into 1/4 to 1/8 slices.
- 2 Tbsp vegetable oil
- 1 cup chicken broth
- 1/2 Tsp orange zest
- 2/3 cup orange juice
- 1 inch piece of fresh ginger, grated
- Salt and pepper to taste
- 2 Tbsp butter
Heat oil in a large skillet at medium heat. Add carrots and heat for 2-3 minutes. Add broth, orange zest, orange juice, grated ginger, salt and pepper. Bring to a boil, cover and simmer for 7-9 minutes. Uncover and turn back up to medium heat. Cook for another 7-9 minutes or until liquid is almost gone (liquid will turn to a syrup). Remove from heat, add butter and swirl around the pan covering the carrots. Serve.
- 1 large head cauliflower, cut into florets
- 1/4 cup chicken or vegetable broth
- 4-5 Tbsp butter
- Salt and black pepper to taste
- 1/3 cup almond flour
- 1 1/2 Tbsp dried oregano
- 1/2 Tbsp dried parsley
- 1 Tbsp granulated garlic
Pre-heat oven to 375 degrees. Place cauliflower florets in a 9×9 baking pan. Pour the broth on top. Melt the butter in a small bowl and add the salt and black pepper. In a separate bowl, mix together the almond flour, oregano, parsley and granulated garlic (or garlic powder). Sprinkle the almond flour mixture evenly over the cauliflower florets. Then, evenly drizzle the melted butter on top. Cover with a lid or aluminum foil. Bake for 30 minutes and then remove cover/foil and bake for an additional 25-30 minutes. Makes approximately 5 servings. Serve and enjoy.
- 3 cups butternut squash, in ¾ inch chunks
- 1 cup sweet onion, finely chopped
- 1 Tablespoon olive oil
- 1 egg
- 1/2 teaspoon salt
- 2 Tablespoons mayo
- 2/3 cup Parmesan, grated (or strong cheddar)
- 1/3 cup Panko (or breadcrumbs)
- Pepper to taste
Pre-heat oven to 350°F. Butter an 8-inch baking dish, round or square. In a medium pot, cover squash with cold water, place a lid on top and bring to a boil over high heat. When boiling, reduce to a simmer and cook squash for about 15 minutes or until tender. Rinse under cold water; drain (you can cook the squash ahead, and refrigerate for up to 2 days). Heat olive oil in a non-stick pan and add onions. Sauté on medium heat, stirring often, until softened. Set aside to cool slightly. In a medium bowl, beat egg, salt and mayonnaise together. Add 1/3 cup of Parmesan, panko, sautéed onion and squash and fold together gently to combine. Season with salt and pepper. Spoon in to prepared baking dish and top with remaining 1/3 cup of cheese. Bake 1 hour or until heated through and cheese is slightly browned. Makes about 8 servings. Serve and enjoy.
- 2 eggs
- 1/2 cup cream cheese (softened)
- 1/2 cup Three Cheese Italian Blend (or mozzarella cheese)
- 3 cups frozen broccoli cuts, thawed, drained
- 1/2 lb. fresh mushrooms, cut into quarters
- 1/2 cup cherry tomatoes, cut in half
- 4 green onions, sliced
- 2 cans refrigerated crescent dinner rolls
Heat oven to 375ºF. Mix eggs, cream cheese and Italian cheese in large bowl until blended. Stir in broccoli, mushrooms, tomatoes and green onions. Unroll crescent dough; separate into 16 triangles. Arrange in 11-inch circle on foil-covered baking sheet, with short sides of triangles overlapping in center and points of triangles toward outside (there should be a 5-inch-diameter opening in center of circle).
- 1 bunch of asparagus
- 6 to 10 slices of prosciutto ham
- parmesan cheese
Pre-heat oven to 375 degrees. Steam or boil asparagus until al dente. Let cool. Place prosciutto on a flat surface. Place a few sprigs of asparagus near one and on the prosciutto. Roll prosciutto around the asparagus.
- 2 cups cubed portabella mushrooms
- 2 cups cooked black beans
- 1 cup minced broccoli
- 1/2 cup minced red onion
- 3 XL eggs
- 1/2 cup Panko (Japanese breadcrumb)
- 1 Tbsp Montreal steak seasoning
- 1 Tbsp Worcestershire sauce
- 2 Tbsp minced garlic
- 3/4 cup grated Parmesan
In a large bowl add 2 cups of black beans and mash with a masher. Mix in mushrooms, finely chopped broccoli, onion, garlic, Worcestershire sauce and Montreal Seasoning. Add in 3 eggs, cheese, bread crumbs and mix gently until combined.
I hoped everyone enjoyed Jazz your Veggies class.