This versatile meal can be made with so many different fillings – use peppers, cauliflower, lentils, grated carrots, tofu cubes etc etc etc. . 2 veggie dogs, sliced (I slice in half first so it’s not a choking hazard) 1 cup small broccoli florets 1 sweet potato, chopped into small cubes 1-2 tbsp taco seasoning 2-3 tbsp extra virgin olive oil 4 tortillas (can use GF) Grated mozzarella and/or cheddar cheese Chickpeas . Preheat oven to 400°F Place hot dogs, broccoli and sweet potato on greased baking sheet. Toss with olive oil and taco seasoning. Bake for 20 minutes. Spoon some mixture, cheese and chickpeas into half of tortilla, fold over and pan fry until lightly browned and then flip. Cut into triangles. Enjoy with salsa or sour cream.
1 stick plus 2 tbsp butter, divided 1 onion, peeled, cut in half and thinly sliced 1 box cremini mushrooms, gills removed and sliced 2 cups spinach 3 sundried tomatoes Splash of balsamic 1/2 cup goat cheese 2 tbsp chopped fresh basil 12 Phyllo sheets – I prefer using fresh but you can also used frozen, just let it thaw . Melt 1 tbsp butter in a large pan over medium heat. Add onion and cook for a long time until lightly caramelized. Add in mushrooms and continue to sauté. Push aside and add spinach until it’s wilted. Mix in tomatoes, balsamic, basil and goat cheese, until blended well and remove from heat. . Melt remaining butter. Place 1 piece of phyllo on a piece of parchment paper and brush with butter. Repeat with 2 move phyllo sheets. Keep remaining phyllo covered in the meantime. Orient phyllo sheets horizontally. Cut into 4 even strips. Place 1 tbsp of mushroom spinach mixture in the corner of each strip. Fold over into a triangle and keep folding over until the end of the strip. Repeat with remaining strips of phyllo. Repeat this process with 9 remaining phyllo sheets. Brush triangles with remaining butter. . Bake at 375°F for 15-20 minutes, until nicely browned. You can freeze prior to baking and bake fresh. The steps are saved in my highlights in case my explanation of the folding technique isn’t clear.
Please don’t be scared of this soup because of the fennel, the roasting completely changes the taste. . Ingredients: 4 small sweet potatoes, peeled and cut into rounds 1 fennel bulb, sliced 2 onions, peeled and slices 2 cups cauliflower 1 small piece of ginger, peeled and sliced 2 cloves garlic, peeled and sliced 1/4 cup olive oil 1 tbsp curry powder 1 tsp turmeric 1/2 tsp cinnamon 1/2 tsp sea salt Fresh ground pepper
Preheat oven to 400°F. Spread vegetables evenly on 2 baking sheets. Mix together oil and spices. Spread mixture evenly over prepared vegetables. Roast for about 1 hour until nicely caramelized. Transfer to a pot and add about 4 cups water. Purée with immersion blender. Add additional water as needed (I used an additional 2 cups). Garnish with pumpkin seeds or sesame seeds or roasted chickpeas
I made a similar recipe posted much earlier in my feed but here’s tonight’s version. It’s not measured perfectly but that’s the beauty of cooking – flavour how you like! I used half of the bean mixture to make “taco pizza” for my kids and the rest for our squashes. . Ingredients: 1 spaghetti squash 1 tbsp extra virgin olive oil Salt and pepper 1 can black beans, rinsed and drained 1/4-1/3 cup canned crushed tomatoes 2 tbsp avocado oil to sauté, divided Taco seasoning (as much as you’d like) Large handful baby spinach 1/2 cup canned corn Grated mozzarella or cheddar cheese 1/3 cup salsa (or more to taste) For extra spice, I used some store bought pickled jalapeños, you can also use hot sauce Tzatziki greek yogurt or sour cream . Preheat oven to 400°F. Cut squash in half and remove seeds. Brush with olive oil, salt and pepper. Bake skin side up for about 1 hour. . In the meantime, mash black beans (not completely – I like when some are mashed and some are still whole or close to whole). Heat 1 tbsp avocado oil over medium-high heat and add beans. Mix in tomatoes well. Then add seasoning. Cook for about 5 minutes. Remove from heat. Set half of this mixture aside and freeze for later or do what I did and use it to make taco pizzas for your kids. . Once squash is removed from oven and cool enough to handle, use a fork to pull out spaghetti strands. Mix with remaining bean mixture. Set aside. . Add remaining oil to pan and sauté spinach until wilted. Add in spaghetti squash and beans. Mix well. Next add salsa, cheese, corn and pickled jalapeños. . Remove from heat. Return to squash shells. Serve topped with tzaziki Greek yogurt, chopped parsley and salsa
Dressing: 1 tbsp @traderjoes chili lime seasoning or tagin seasoning 2 tbsp honey 1 cup extra virgin olive oil Juice of 2 limes 1 clove garlic Freshly ground pepper . Salad: Slaw mixtures – I use a mixture of white cabbage, purple cabbage, grated carrots and kale slaw Dried blueberries or craisins Pomegranate seeds @shneidersusa French fried onions (put on after you dress the salad) . The salad can be dressed in advance, but don’t use too much dressing so it doesn’t get soggy. You can add more if necessary.
1 large butternut squash or 2 small ones 2 tbsp avocado or grape seed oil 1 leek, white part only, sliced thinly 1/2 cup grated carrots 1/2 tsp cinnamon 4 medjool dates, pitted and chopped 1 Apple, peeled, cored and chopped 2 fresh figs, chopped 1 long spring fresh rosemary, chopped 2 tbsp honey 4 tbsp extra virgin olive oil, divided Pomegranate seeds for garnish . Preheat oven to 400°F . For hasselback squash, peel squash. Do not peel for stuffed squash. Cut squash in half and remove seeds. Brush with 1 tbsp olive oil, salt and pepper. Roast for 20 minutes, flesh side down. In the meantime, sauté leeks in avocado oil on low-medium heat. Once they turn golden and caramelized, add carrots and cook for few more minutes. Add cinnamon and cook until nice and fragrant. Mix together apple, dates, honey, remaining olive oil, figs and rosemary. Add leek and carrots to apple mixture. . Remove squash from oven, keeping oven turned on. Allow to cool for 5 minutes. . For hasselback squash, place a chopstick or table knife on either side of the squash so you don’t cut all the way through. Make thin slices along squash. Gently try to open separations (you won’t be able to fully open them) and spoon apple mixture on top of squash. . For stuffed squash, scoop out insides of squash, leaving about 1/2 inch border around. Cube squash insides. Mix with apple mixture and stuff back into squash. . Place squash back on baking sheet – stuffed side up. Pour 1/4 cup of water into the bottom of the pan. Bake for 20-25 minutes. To make this a full meal, add some sliced sausages to the leek mixture. . Garnish with pomegranate seeds .
The salad is pictured with goat cheese but is absolutely delicious without it as well. It’s perfect for your Rosh Hashana table! . Dressing: 1/3 cup balsamic 1 cup extra virgin olive oil 1 large clove garlic 1 tbsp silan 1 tbsp Dijon Salt and pepper . Salad: Kale Butternut squash, cubed into tiny squares and roasted until crispy (salt, pepper, extra virgin olive oil – roasted in a single layer at 400° for about 25 minutes) Pomegranate seeds Apple chips Grated carrots Medjool Dates, chopped Goat cheese if dairy (optional)
1 salmon fillet, large enough for 2 people 4 tbsp extra virgin olive oil, divided 2 tbsp Dijon 1 tbsp maple syrup 3 tbsp dill Zest 1 lemon 1 tsp old bay seasoning Freshly ground pepper 1 small sweet potato, cubed very small 1/2 small head of cauliflower, cut into very small florets Handful of cherry tomatoes Handful of chopped purple cabbage 1/2 small fennel bulb, sliced (omit if you don’t like fennel but it’s so yummy roasted – worth trying) . Preheat oven to 400°F. Mix together 2 tbsp oil, Dijon, maple syrup, lemon zest, dill, pepper and old bay seasoning. On a large baking sheet, place salmon in the middles, surrounded by all the vegetables (in a single later). Spread some of mixture onto salmon. Mix remaining 2 tbsp of oil into sauce and spread over vegetables, mixing with a gloved hand to coat. Bake for 20 minutes.
1 sweet potato, cubed very small 1/2 head each of broccoli and cauliflower, cut into small florets 1/4 head of purple cabbage, cut up into small pieces Handful of cherry tomatoes Large handful of green beans 1/2 cup pesto (homemade or storebought Extra virgin oil . Preheat oven to 400°F Mix pesto with enough oil so that it spreads easily. On 1 baking sheet, spread out sweet potatoes, cauliflower and broccoli. Coat these vegetables with 1/2 pesto mixture. Place in the oven for a total of about 45 minutes (sweet potatoes should be soft). On the other baking sheet, spread green beans, tomatoes and purple cabbage. Coat with remaining pesto. Place in the oven for about 20 minutes. Serve all vegetables mixed together. You can also serve topped over rice, quinoa or pasta. Garnish with @shneidersusa french fried onions if desired .
Cherry Tomatoes Golden berries A few sprigs fresh rosemary 4 cloves garlic Extra virgin olive oil Freshly ground pepper and sea salt . Golden berries, otherwise known as physalis (I grew up calling them paper tomatoes) are delicious, sweet and tart. They add a delicious tang to this traditional confit. . In an oven safe dish, place a handful each of cherry tomatoes and golden berries in a single layer. Add the garlic and rosemary. Pour on oil until it’s halfway up the tomatoes. Top with salt and pepper. Bake uncovered at 250°F for 2 hours.
Erin Eats 