ROASTED VEGETABLES

PORTIONS: 10

INGREDIENTS

4 large peeled carrots. Cut in round shapes

3 yellow squash cut in round shapes

3 zucchinis cut in round shapes

2 yellow peppers cut in square shapes

3 red peppers cut in square shapes

1 tbsp. chopped fresh rosemary

1 tbsp. chopped fresh oregano

½ tbsp. chopped fresh thyme leaves

3 tbsp. olive oil

Salt and pepper to taste

DIRECTIONS

Mix all the ingredients together. Place the vegetables in 2 baking sheet pan and cook at 450° F. for 25 -30 minutes.

STUFFED RED PEPPERS WITH THAI JASMINE RED RICE

PORTIONS: 2

INGREDIENTS

2 red peppers, cut the top and remove  the seed.

½ cup Thai jasmine red rice.

1 cup of water.

1½ tbsp. vegetable oil.

½ small chopped onion

½ tsp. minced ginger.

½ tsp. minced garlic.

1 tsp. salt.

½ tbsp. chopped scallions.

Chop the top of the red pepper that was removed

1 tbsp. yellow peppers finely diced.

1/3 cup walnuts chopped.

DIRECTIONS

Brush the peppers with a bit of oil and grill the outside.

Cook the rice in salt water until it is soft and the water is absorbed.

Heat up a frying pan with the oil and sauté onions, ginger, garlic, scallions and peppers together.

Add the rice and walnuts, heat it up and stuff the peppers.

Bake it in a 350° F. oven for 10 minutes. Pepper should be al dente.

RED BELL PEPPERS STUFFED WITH CHICKEN OVER SWEET POTATOES PUREE

PORTIONS: 4

INGREDIENTS FOR STUFFED PEPPERS WITH CHICKEN

4 medium size red bell peppers. Sliced off the top and seeded

1 lb. ground chicken

½ diced onion

2 tbsp.  Small diced carrots

2 tbsp. Small diced celery

1 minced garlic clove

½ tbsp. chopped parsley

1 tsp. chopped fresh oregano

1½ tsp. salt

½ tsp. ground pepper

1½ tbsp. bread crumbs

METHOD

Cut off part of the bottom of the pepper to make it stable.

In a bowl mix the chicken with the rest of the ingredients. Stuff the peppers with the chicken mix and place it in a baking dish. Preheat the oven at 375°F.  Cook until the center of the pepper reaches a minimum temperature of 165° F.

SWEET POTATO PUREE

3 peeled sweet potatoes

1 tsp. salt

¼ tsp. ground cinnamon

2 tbsp. butter

In a pot with water and salt cook the potatoes until soft. Drain the water. Add cinnamon, butter and make a puree.

Place the puree in plates and put the stuffed pepper in the center.

BEETS WITH AVOCADOS AND PICKLED ONIONS

PORTIONS: 4

INGREDIENTS

2 lb. beets, cooked, peeled, cut in rounds

3 medium size pickled onions, sliced

2 avocados, peeled, diced

4 Tbsp. olive oil

2 Tbsp. red wine vinegar

¾ tsp. salt

⅛ tsp. ground pepper

1 Tbsp. Lemon juice

Red pepper for decoration

PREPARATION

Make vinaigrette by beating the olive oil with the vinegar, salt and pepper.

Use half of the vinaigrette to mix with the beets and, the other half mix with the onions.

Mix the avocados with the lemon juice.

Arrange the beets and onions in a circle and place the avocados in the center.

Add chopped red pepper on top for decoration.

CHICKPEAS WITH ROASTED VEGETABLES

PORTIONS: 12

VEGETABLES INGREDIENTS

1 eggplant medium size, diced with skin on
4 carrots peeled and sliced thin
1 red pepper seeded and diced
1 small butternut squash peeled, seeded and diced
2 zucchini washed and sliced thick
½ tbsp. paprika
2 tbsp. olive oil
2 garlic cloves chopped fine
3/4 tbsp. salt
1 tsp. oregano leaves
1/4 tsp. ground black pepper

VEGETABLES PREPARATION

Preheat oven at 475° F
Place the vegetables in a medium size sheet pan and add vegetable oil, garlic, salt, oregano leaves, black pepper.
Cook the vegetables in the oven for 35 minutes.

CHICK PEAS PREPARATION

1 lb. chickpeas, leave it soaking covered with water the night before.
Drain the water and put the chickpeas in a cooking pot covered with fresh water and cook it with slow stove flame for about 45 minutes
If you want to serve hot, once the chickpeas are cooked, drain the water, mix with the roasted vegetables and serve
If you want to serve cold, let the roasted vegetables to cool. Drain the water off the chickpeas, let it cool, and mix with the roasted vegetables.

STUFFED ZUCCHINI WITH BACON

PORTIONS: 4

INGREDIENTS

4 zucchini, washed, cut in ½ length wise
8 oz. bacon cut thin sideway.
1 ½ cups diced onions
2 chopped garlic cloves
1/3 cup diced red peppers
2 tbsp. chopped parsley
½ tsp. salt
3 tbsp. bread crumbs
2 ½ oz. grated mozzarella cheese
3 oz. grated Roman or Parmesan cheese
3 slices cheddar cheese, cut in strips length wise
3 slices mozzarella cheese, cut in strips length wise

PREPARATION

With an spoon remove the pulp of the center of the zucchini. Making the shape of a canoe. Save the pulp and chop.
In a hot pan, place the bacon and cook it until crispy.
Add onions, garlic and cook.
Add zucchini, peppers, salt, parsley, cook for a minute.
Add bread crumbs, grated mozzarella and Parmesan cheese.
Stuff the zucchini with the mix.
Decorate the top with the strips of cheddar and mozzarella cheese interchanging colors.
Preheat the oven a at 425° F - 220° C.
Cook for about 12 minutes. Zucchinis should be cooked al dente.

ROASTED VEGETABLES WITH FRESH HERBS

PORTIONS:8

VEGETABLES INGREDIENTS

1 eggplant medium size, diced with skin on
4 carrots peeled and sliced thin
1 red pepper seeded and diced
1 small butternut squash peeled, seeded and diced
2 zucchini washed and sliced thick
2 tbsp. vegetable oil
2 garlic cloves chopped fine
3/4 tbsp. salt
1 tsp. chopped fresh rosemary
1 tsp. fresh oregano
1/4 tsp. black pepper

VEGETABLES PREPARATION

Preheat oven at 475° F
Place the vegetables in a medium size sheet pan.
Add to the vegetables, oil, garlic, salt, rosemary, oregano, black pepper and mix well.
Cook the vegetables in the oven for 35 minutes.
Serve hot or cold

ASPARAGUS WITH STRAWBERRIES BALSAMIC VINAIGRETTE

PORTIONS 4

INGREDIENTS

1 lb. asparagus, snap off the hard end of the spear.
½ cup balsamic vinegar, in a pot with a low flame reduce to 1/4 cup
6 very large strawberries
1/8 tsp. salt
1/4 tsp. ground black pepper

PREPARATION

In a pot with boiling water, cook asparagus until are cooked al dente. Cool it with tunning cold water, to keep a nice green bright color.
In a blender pure strawberries, combine with the balsamic vinegar, salt and pepper.
Serve asparagus in a platter and pour sauce on.

NUTRITION FACTS PER SERVING

Calories                        50.5        Monounsaturated Fat      0.0 g         Carbohydrate     11.1 g
Total fat                          0.4 g     Cholesterol                      0.0 mg      Dietary Fiber       3.3 g
Saturated Fat                  0.1 g     Sodium                         155.6 mg      Sugars                 2.1 g
Polyunsaturated Fat       0.2 g      Potassium                     378.1 mg      Protein                2.8 g