Roasted Parmesan Balsamic Vegetables

These veggies are a simple complement to any meal. 

Enjoy at a summer BBQ, Sunday dinner or a healthy night dining alone. 

Tuscan Kale Salad

Baked Salmon Parcels

Grilled Zucchini Pesto Roll Ups

Sweet and Spicy Roasted Chickpeas

Guilt free snacking that satisfies your sweet, salty and spicy cravings!

Ingredients:

• 1 can of chickpeas (garbanzo beans), drained
• 1.5 teaspoon olive oil
• 1 teaspoon cinnamon
• 1/2 teaspoon cayenne pepper
• 1.5 teaspoon brown sugar
• 1/4 teaspoon salt

Directions:

1.) Preheat oven to 450 degrees and line a baking sheet with parchment paper.

2.) Bake chickpeas for 30 minutes or until fully cooked through and crunchy.

3.) Transfer chickpeas into a bowel and add additional ingredients.  Mix thoroughly and enjoy!

Caramelized French Onion Soup and Homemade Croutons

Looking for a tantalizing soup to cook for your special someone?

The heart shaped homemade croutons are sure to melt their heart...

just like the fragrant, piping hot Caramelized French Onion Soup melts

the fresh mozzarella cheese.  Enjoy!

 

 

Ingredients:

 

• Container of vegetable broth
• 1 Tablespoon olive oil
• 1 Tablespoon butter
• 2 Tablespoons flour
• 1 Tablespoon minced garlic
• 1/2 cup dry red wine
• 5 bay leaves
• 4 medium onions sliced
• 1 teaspoon Thyme
• 1 teaspoon black pepper
• 1/2 teaspoon salt

 

 

Directions:

 

1.) Combine onions, garlic, butter and oil in a saucepan, sprinkle with salt, and sauté on medium heat for one hour until onions are caramelized and brown.

 

2.) Stir in flour and cook for two minutes.  Add vegetable stock, wine, bay leaves, pepper and thyme.  Cover and simmer for 20 minutes.

 

 

 

Homemade Croutons

 

 

Ingredients:

• sliced bread (wheat, white, whatever you prefer)
• 1 Tablespoon olive oil
• garlic salt
• Italian seasoning

 

 

Directions:

 

1.) Preheat oven to 200 degrees

2.) Use a cookie cutter (any shape you like) to cut shapes out of the bread.

3.) Place bread cut outs on a baking sheet and lightly brush with olive oil.

4.) Sprinkle with seasoning.

5.) Bake in oven for 20 minutes or until nicely browned and crisp.

 

 

 

 

 

 

Miniature Crab Cakes with a Spicy Dijon Sauce

These crab cakes are so versatile you can use

them as a party appetizer or as a main course!

We love them served over top of mixed greens with a

selection of fresh vegetables added.

 

Ingredients:

• large egg beaten
• 1/2 cup yellow onion diced small
• 1/2 cup celery diced small
• 1/2 cup red pepper diced small
• 1 Tablespoon capers (drained)
• 1 teaspoon Worcestershire sauce
• 1 Tablespoon olive oil
• 1 Tablespoon minced garlic
• 1 can crab meat (6 oz)
• 1/4 cup panko bread crumbs
• 1/4 cup Greek yogurt
• 1 Tablespoon Dijon mustard
• 1/2 Tablespoon Greek seasoning

 

Sauce Ingredients:

• 1/2 cup Greek yogurt
• Tablespoon Dijon mustard
• teaspoon of Sriracha sauce

 

Combine all sauce ingredients together and use as a topping for the crab cakes.

 

Directions:

 

1.) Preheat oven to 375 degrees. Spray a mini muffin pan with non stick cooking spray and set aside.

 

2.) In a skillet, heat oil, celery, onion, red pepper, garlic, Worcestershire sauce, capers and Greek seasoning over medium high heat. Cook for 12 minutes or until all vegetables are soft.

 

3.) In a medium sized bowl break up the crab meat into small pieces. Combine with panko, Dijon mustard, Greek yogurt, and the egg. Mix well.

 

4.) Portion the crab meat mixture into the muffin tin. Bake for 18 minutes or until lightly golden brown.

 

5.) Top with sauce and serve as an appetizer or over mixed greens.