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Roasted Radish with Cherry Tomatoes

Roasted Radish with Cherry Tomatoes

Servings: 2

Ingredients

  • 6 oz radish
  • 1 cup cherry tomatoes
  • 1 each lemon
  • 1/4 cup cilantro
  • olive oil
  • paprika, onion powder, garlic powder
  • salt and pepper

Instructions

Pre-Cook (Mise En Place)

  • Gather your equipment: oven, cutting board, knife
  • Preheat your oven to 425F
  • Slice the radish in quarters and coat with 1 tbsp of olive oil
  • Season with 1 tsp of paprika, 1 tsp of onion powder, 1 tsp of garlic powder, salt and pepper
  • Slice the cherry tomatoes and lemon, chop the cilantro

Cooking Method:

  • Place the radish on a sheet pan and cook in the oven for 15-20 minutes until golden brown.
  • Remove from the oven and place on a serving dish.
  • Add the cherry tomatoes on top and squeeze with lemon.

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Sautéed Brussel Sprouts

Sautéed Brussel Sprouts

Servings: 4

Ingredients

  • 10 oz brussel sprouts (pre-sliced)
  • 1/4 cup diced red onion
  • 2 cloves garlic
  • 1/4 cup coco aminos or soy sauce
  • olive oil
  • paprika, onion powder, garlic powder
  • salt and pepper

Instructions

Pre-Cook (Mise En Place)

  • Gather your equipment: Saute Pan, cutting board, knife
  • Preheat your Saute Pan on Medium High
  • Dice the red onion, (slice your brussel sprouts into thin slices if you bought them whole)
  • Peel and mince the garlic

Cooking Method:

  • Add 1 tbsp of oil to the saute pan, add the red onion, and garlic and saute until wilted. 
  • Then add the brussel sprouts. Season with 1 tsp of paprika, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp salt and pepper, and 1/4 cup of coco aminos (or soy sauce). Saute the mixture for 3 to 5 minutes.
  • Once the brussel sprouts softens, remove from the pan and place on a serving dish.

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Roasted Broccolini with Dried Cranberries

Roasted Broccolini with Dried Cranberries

Servings: 2

Ingredients

  • 6 oz broccolini
  • 1/4 cup diced red onion
  • 1/4 cup balsamic vinegar
  • 2 tbsp olive oil
  • 2 cloves garlic
  • 1/4 cup dried cranberries
  • paprika, onion powder, garlic powder
  • salt pepper

Instructions

Pre-Cook (Mise En Place)

  • Gather your equipment: oven, cutting board, knife
  • Preheat your oven to 400F
  • Coat the broccolini with 2 tbsp of olive oil and 1/4 cup of balsamic vinegar
  • Season with 1 tsp of paprika, 1 tsp of onion powder, 1 tsp of garlic powder, salt and pepper
  • Dice the red onion and mince the garlic

Cooking Method:

  • Place the broccolini on a sheet pan and top it off with the red onion and garlic.
  • Cook in the oven for 15-20 minutes until crispy and roasted
  • Remove from the oven and place on a serving dish
  • Add the dried cranberries on top

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Parsnip Fries

Parsnip Fries

Servings: 2

Ingredients

  • 1 lb parsnips
  • 1/2 cup cherry tomatoes
  • 1 each diced avocado
  • 1 each lime
  • olive oil
  • paprika, onion powder, garlic powder
  • salt and pepper

Instructions

Pre-Cook (Mise En Place)

  • Gather your equipment:oven, cutting board, knife
  • Preheat your oven to 425F
  • Peel the parsnips and slice into rectangular 3 x 1/2" pieces
  • Coat the parsnips with 2 tbsp olive oil
  • Season with 1 tsp of paprika, 1 tsp of onion powder, 1 tsp of garlic powder, salt and pepper
  • Slice the cherry tomatoes and lime
  • Dice the avocado

Cooking Method:

  • Place the parsnip fries on a sheet pan and cook in the oven for 15-20 minutes until golden brown and crispy
  • Remove from the oven and place on a serving dish
  • Add the cherry tomatoes and avocado on top
  • Squeeze the lime on top of the fries

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Cauliflower Rice with Rainbow Veggies

Cauliflower Rice with Rainbow Veggies

Servings: 4

Ingredients

  • 14 oz cauliflower rice
  • 1 cup cherry tomatoes
  • 1 cup diced cucumber
  • 1/2 cup red onion
  • 1 each lemon
  • olive oil
  • paprika, onion powder, garlic powder
  • salt and pepper

Instructions

Pre-Cook (Mise En Place)

  • Gather your equipment: Saute Pan, cutting board, knife
  • Preheat your saute pan to medium high heat
  • Slice the cherry tomatoes in half
  • Dice the cucumber
  • Slice the lemon
  • Dice the red onion

Cooking Method:

  • Add 2 tbsp of oil to the saute pan, add the red onion, and the cauliflower. Saute the veggies for 5 to 7 minutes until the cauliflower softens. Season with 2 tsp of paprika, 2 tsp onion powder, 2 tsp garlic powder, 2 tsp salt and pepper 
  • Remove from the pan and place in a bowl. Add the fresh cucumber, cherry tomatoes, juice of the lemon, and mix well. 

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Stir Fry Snap Peas

Stir Fry Snap Peas

Servings: 2 people

Ingredients

  • 1 package (8oz) snap peas
  • 1/4 cup red onion
  • 1 cup cherry tomatoes
  • 1/4 cup coco aminos
  • 1 tbsp olive oil
  • paprika, onion powder, garlic powder
  • salt and pepper

Instructions

Pre-Cook (Mise En Place)

  • Gather your equipment: saute pan, cutting board, knife
  • Preheat your saute pan to medium to high heat
  • Slice the cherry tomatoes and red onion

Cooking Method:

  • Add olive oil to the saute pan. Add the red onions and saute until wilted.
  • Add snap peas to the pan and season with 1 tsp of paprika, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp salt and pepper.
  • Add 1/4 cup of coco aminos (or soy sauce) and cook the snap peas for 3 to 5 minutes.
  • Remove from the pan and top it off with the fresh cherry tomatoes.

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Roasted Rainbow Carrots and Green Beans

Roasted Rainbow Carrots and Green Beans

Servings: 2

Ingredients

  • 1 package (7oz) Baby Rainbow Carrots
  • 1 package (7oz) thin green beans (haricot verts)
  • 1/4 cup balsamic dressing
  • olive oil
  • paprika, onion powder, garlic powder
  • salt and pepper

Instructions

Pre-Cook (Mise En Place)

  • Gather your equipment: sheet pan
  • Preheat your oven to 425F

Cooking Method:

  • Coat the rainbow carrots and green beans with 1 tbsp olive oil
  • Season with 1 tsp of paprika, 1 tsp of onion powder, 1 tsp of garlic powder, 1 tsp salt and pepper
  • Place the vegetables on the a sheet pan. Place in the oven and roast vegetables for 10-15 minutes
  • Remove from the oven and place on a serving dish. Drizzle the vegetables with balsamic dressing (1/4 cup)

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Zucchini Spirals with Corn Medley

Zucchini Spirals with Corn Medley

Servings: 2

Ingredients

  • 1 package (10oz) fresh zucchini spirals
  • 2 cups corn (canned or frozen)
  • 1/4 cup red onion
  • 1/2 cup cherry tomatoes
  • 3 sprigs green onion
  • olive oil
  • paprika, onion, powder, garlic powder
  • salt and pepper

Instructions

Pre-Cook (Mise En Place)

  • Gather your equipment: Saute Pan, cutting board, knife
  • Preheat your Saute Pan on Medium High
  • Dice the red onion, slice the cherry tomatoes, chop the green onions in 1 inch pieces

Cooking Method:

  • Add oil to the saute pan and saute the red onion until wilted.
  • Add the corn for 5 minutes
  • Add the squash spirals and saute for 5 minutes. Season with 1 tsp garlic powder, 1 tsp paprika, and 1 tsp salt and pepper
  • Add the cherry tomatoes and green onions and mix well
  • Remove from the pan and place in a bowl

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Squash Spirals with Broccoli Stir Fry

Squash Spirals with Broccoli Stir Fry

Servings: 2

Ingredients

  • 1 package (10oz) squash spirals
  • 2 cups fresh broccoli
  • 1/4 cup diced red onion
  • 1/4 cup shredded carrots
  • 1/3 cup coco aminos
  • olive oil
  • paprika, onion powder, garlic powder
  • salt and pepper

Instructions

Pre-Cook (Mise En Place)

  • Gather your equipment: Saute Pan, cutting board, knife
  • Preheat your Saute Pan on Medium High
  • Dice the red onion

Cooking Method:

  • Add 2 tbsp of olive oil to the saute pan and saute the red onion until wilted
  • Add the broccoli and saute for 5 minutes
  • Add the squash spirals and saute for 5 minutes.Season with 1 tsp garlic powder and 1 tsp salt and pepper.
  • Add 1/3 cup of coco aminos (or soy sauce) and mix well
  • Remove from the pan and place in a bowl

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