My Menu Blog

• 1 8-ounce package cream cheese, room temperature
• 1 cup gorgonzola cheese, crumbled
• 1/3 cup sour cream
• ¼ cup fresh chives, chopped
• 2 Tablespoons lemon juice
• ¼ teaspoon salt
• ¼ teaspoon pepper

1. Place the cream cheese, gorgonzola cheese, and sour cream into the food processor. Pulse until the mixture is combined.
2. Add the chives, lemon juice, salt and pepper. Pulse until all ingredients are completely mixed. Taste for additional seasoning.
3. Serve with grape clusters, sliced apples, pears, and toasted walnuts.

Preparation Time: 10 minutesYields: 2 cups

Ingredients:

• 1 large cauliflower
• 6 tbs. Oil
• 1 level tsp black mustard seed
• 2 inch piece fresh peeled and grated ginger root
• 1 small onion, peeled and finely chopped
• 1 level tsp salt
• 1 level tsp ground turmeric
• 3 tomatoes, skinned and finely chopped
• ½ tsp sugar
• 2 tbs. chopped fresh coriander
• 1 small green chili, seeded and finely chopped
• 1 level tsp. cumin seeds

1. wash and dry cauliflower florets
2. heat oil in heavy pan—add mustard seed—when mustard seed begins to pop, add cumin, ginger, onion, salt and turmeric—fry 2-3 minutes, stirring constantly
3. add cauliflower and toss to coat—stir in tomatoes, chili, sugar and half of the coriander. Cover with heavy lid and cook gently 15 minutes or until cauliflower is tender
4. uncover the pan and boil rapidly for 1-2 minutes to thicken sauce.
5. transfer to warmed serving dish and sprinkle with remaining coriander.

Serves 4 as a side dish

• 1 cup extra-virgin olive oil, eyeball it
• 2 large cloves cracked garlic, 2 cloves chopped garlic
• 2 medium eggplant, firm
• Coarse salt and black pepper
• 1/2 red onion, chopped
• 1 (28-ounce) can chopped fire roasted tomatoes (recommended: Muir Glen)
• 1 small (8-ounce) can tomato sauce
• 4 sub rolls, split
• 1 cup fresh basil leaves, thinly sliced or torn
• 1/2 cup grated Parmigiano-Reggiano
• 1 pound smoked mozzarella, thinly sliced

• Preheat oven to 450 degrees F.

Heat a small pan with extra-virgin olive oil and cracked garlic in it over medium low flame. Trim ends of eggplants and remove a sliver of the skin off of 1 side, so the eggplant sits flat for you to slice it. Cut the eggplant into 1/2-inch thick slices. Arrange the eggplant on cookie sheets. When garlic sizzles in oil, using a pastry brush, brush both sides of sliced eggplant. Season eggplant with salt and pepper and roast in hot oven 15 minutes or until tender. Turn eggplant once.

Take a couple of tablespoons of remaining extra-virgin olive oil and place in a second pan, a medium skillet, over medium high heat. To hot garlic oil, add remaining chopped garlic and red onions. Saute the red onions and garlic 2 to 3 minutes then add chopped fire roasted tomatoes and tomato sauce then season with salt and pepper. Lower heat and allow sauce to thicken.

Remove eggplant from the oven. Get split sub rolls ready to fill, arranging the split rolls on a broiler pan. Preheat broiler to melt cheese on subs. Pile layers of cooked eggplant, roasted tomato sauce and torn basil into sub rolls, equally dividing ingredients. Top subs with grated cheese and smoked mozzarella cheese. Melt cheeses under the broiler. Serve subs hot.

can also be served over pasta or plain (no bread)

1 large onion, chopped
2 cloves garlic
3½ cups vegetable stock
4 green onions, chopped
2 fresh chili peppers, seeded and chopped
2 cans (15oz. each) black beans, rinsed and drained
2 cans (15oz. each) cannellini (white kidney) beans, rinsed and drained
Red and green chilies for garnish
Chile Oil:

• 1 cup olive oil
• 1/8 cup cilantro leaves
• 2 fresh chili peppers, seeded

1. Place ½ onion and 1 clove garlic in 5 to 6 quart pan over high heat, cook until brown.
2. In same pan, add 2 green onions and 1 chili over high heat. Stir until onions are wilted, about 2 min. and add black beans.
3. Blend with hand blender, gradually adding 1¼ cups stock until smoothly pureed.
4. In second pot repeat process but add white beans and blend, gradually adding remaining stock until pureed.
5. Set both pans on medium-high heat; stir often until steaming.
6. From pans or use measuring cups pour soups simultaneously into opposite sides of wide soup bowls so they flow together but do not mix. Repeat for all bowls.
7. Garnish with red and green chilies. Serve with chili oil.

Chili Oil

1. Chop chilies, cilantro and oil in food processor, until minced (do not puree)
2. Let mixture stand for 24 hrs. and then strain through cheese cloth or very fine sieve.

1 red bell pepper
8 oz. baby portabella mushrooms (rinsed)
1 bag baby arugula salad
1/3 cup macadamia nuts
¼ cup goddess dressing
1/8 tsp. salt
1/8 tsp. pepper

1. Cut pepper in half and remove seeds. Slice pepper into thin strips
2. Cut mushrooms into halves and quarters. Place both in salad.
3. Add remaining ingredients; toss and serve.

2 large garlic cloves
1 medium onion, cut into 8 pieces
2-4 jalapeñno peppers, quartered
½ cup cilantro leaves
2 cans (15oz. each) whole tomatoes, drained
1 tsp. lime juice
salt to taste
tortilla chips for serving

Pulse 2 times in blender or until veggies are chopped.

2 tbs. fresh lemon juice
1 tsp. dijon mustard
1 tsp. minced garlic
1 tsp. ground cumin
1 tsp. sugar
Salt and pepper to taste
1/3 cup evoo
2 seedless cucumber, peeled and diced (½”)
2 papayas, seeded and diced (½”)
4 ripe tomatoes, diced (½”)
4 carrots, coarsely grated
4 scallions, thinly sliced
1/3 cup chopped cilantro leaves

1. Combine the lemon juice, mustard, garlic, cumin, sugar, salt and pepper in a bowl. Whisking constantly, drizzle in the oil until slightly thickened. Set aside.

2. In a large salad bowl, combine the cucumbers, papayas, tomatoes, carrots and scallions.

3. Toss with vinaigrette and cilantro. Serve immediately.

2 tbs. olive oil
2 cups chopped onion
2 tbs. minced garlic, minced ginger, curry powder
3 russet potatoes, diced (½”)
4 carrots peeled, halved lengthwise and diced (1″)
1 butternut squash, peeled, seeded and cubed (½”)
1 fennel bulb, cubed (½”)
1 medium-sized cauliflower, broken into small florets
2 cups green beans, cut (1½”)
4 cups vegetable or chicken broth
2 tbs. honey
4 whole cloves
1 cinnamon stick
1 can chickpeas (drained)
½ cup chopped cilantro leaves
2 tbs. chopped mint leaves

1. Heat the oil in a large pot over low heat. Wilt the onion about 10-15 min. Add garlic and ginger for last 3 min. Add curry powder and stir for 2 min.

2. Add the veggies, broth, honey, cloves, and cinnamon stick. Bring to a boil, reduce heat to medium-low and simmer uncovered until veggies are tender, about 10 min. Stir in the chickpeas and cook another 10 min.

3. Discard the cinnamon stick and cloves. Add cilantro, sprinkle with mint. Eat.

1 1/4 cups couscous
1/2 cup water or chicken stock
1 tablespoon butter, optional
1 cup coconut milk
1/4 cup chopped cilantro or parsley

1. Bring water and coconut milk to a boil.
2. In a mixing bowl, place couscous, butter and salt and pepper, pour the boiling liquid over and mix well, let sit for 10 minutes.
3. Stir in chopped cilantro or parsley and serve.

2 teaspoons canola oil
1 small onion, sliced
1 clove garlic, minced
1 teaspoon minced ginger
1 head napa cabbage, cleaned and sliced
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil

1. In a large saute pan over medium-high heat, add the canola oil and heat.
2. Add the onion, garlic and ginger and saute, stirring, for 1 minute.
   
3. Add the cabbage and cook until just starting to wilt, about 2 minutes.
   
4. Add the soy sauce and rice vinegar and stir well and cook just until cabbage is wilted, about 3 minutes.
   
5. Remove from heat and drizzle with the sesame oil.