Roasted Fennel and Shallots with Butter Beans and Greens

 

This is great and filling as a main, but I think it would also be nice with mussels

Serves 2

Ingredients

• 3 Shallots, sliced thickly
• Olive Oil
• 4 cloves Garlic
• 1 tsp Thyme
• 2 bulbs Fennel
• 1 can Butter Beans, do not drain
• 2 handfuls Greens - og recipe called for Kale, I used Mustard Greens and they were great
• 2 handfuls Spinach
• 1 TBS White Wine Vinegar
• Toasted Sourdough Bread - cracked wheat works great for this

Preparation

1. Preheat oven to 400°F
2. Toss shallots, garlic, and fennel with olive oil to coat and a pinch of salt. Place on a baking tray and roast - I would estimate 20 min, but check at 10 and every 5 thereafter. You want everything to be turning brown and caramelized
3. Heat 2 TBS olive oil in a large frying pan or shallow stovetop casserole over medium heat.  Add butter beans, along with liquid from the tin. Bring to a gentle boil and cook for 4-5 min, until much of the liquid has reduced. 
4. Stir in the greens and spinach, allow to wilt, then add vinegar.
5. When roast vegetables are done, squeeze the garlic out of their peels and mash them up with a fork
6. Stir the roast vegetables into the beans and greens
7. To Serve: divide the beans between serving bowls, top with a drizzle of olive oil or butter, and salt & cracked pepper to taste.  Scoop the beans onto the sourdough and enjoy!

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Original Recipe by Deliciously Ella

Adapted by Jasmine

Veggie Lovers Flatbread Pizza

INGREDIENTS

• 10–12 inch thin crust pizza or flatbread
• Olive oil to sauté and to drizzle
• 1/2 cup half-moon sliced red onions
• 1/4 tsp minced garlic
• 1/2 cup torn basil or herbs of choice
• 1/2 to 2/3 cup fresh diced tomatoes or canned tomatoes (drained)
• 1/2 cup sliced zucchini
• 1/3 to 1/2 cup sliced yellow squash (or other veggie of choice)
• Shredded leafy greens of choice (arugula, spinach, etc)
• 1/2 cup (2 ounces) crumbled feta or goat cheese
• Cracked black pepper
• Dash sea salt

INSTRUCTIONS

1. Preheat oven to 220°C (425°F). Line a baking tray with non-stick baking paper. Place your flatbread in the oven and lightly toast (dried) for 5 minutes. Remove and set aside.
2. Add a few tsp of olive oil to a pan and sauté your onions and garlic until tender and fragrant; about 2 minutes.
3. Build your pizza! Mix your diced tomatoes with your torn herbs and spread evenly on the flatbread. Place the sauteed onion and garlic on top.
4. Layer your vegetables on top starting with sliced zucchini, yellow squash, etc. Finish topping with the shredded greens and goat cheese
5. Place in oven on center rack until edges are crispy; about 10-15 minutes.
6. Remove and top with cracked black pepper, dash of sea salt, and drizzle with olive oil.

I made this for my birthday, along with a whole roasted branzino fish. They were both delicious and satisfying

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Original recipe: Cotter Crunch
Posted by Jasmine

Easy Chicken Gyros & Tzatziki Sauce

INGREDIENTS

• 4 chicken breasts, pounded to 1/2 inch thickness (I use thighs and don't pound them, it's fine.  Better, even)
• 1 tablespoon Mediterranean seasoning (you can substitute Italian seasoning in a pinch)
• 1 red pepper, thinly sliced
• 1/2 red onion, thinly sliced
• 4 pitas 
• optional: lettuce, feta cheese crumbles

Tzatziki Sauce

• 1/2 English cucumber, peeled and diced
• 1 cup cold plain Greek yogurt
• 4 teaspoons minced garlic
• 1 tablespoon dried dill
• 1 tablespoon lemon juice 
• salt & pepper

INSTRUCTIONS

1. Puree all sauce ingredients in a blender or food processor (see note). Cover and chill until ready to serve. (If you have time, make this a few hours in advance or the night before so that the flavors can marinate)
2. Season chicken breasts with Mediterranean seasoning. Cook in a large skillet or pan over medium heat 5-6 minutes on each side until cooked through. Cut into strips.
3. Lay pitas on a clean surface. Add lettuce (if desired), chicken, red pepper strips, and onions. Top with tzatziki sauce and feta (if desired). Fold pita over like a sandwich, or roll it into a "tunnel shape".

* Super quick and easy for a weeknight dinner - takes 20 min to get it all together, you can make the sauce and chop veggies as the chicken cooks.
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Original recipe: Creme de la Crumb
Posted by Jasmine

Mussels in White Wine Garlic-Butter Sauce

Serves 2

Ingredients

• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• ½ Onion, Chopped Fine
• 3 whole Garlic Cloves, Minced
• 1 cup White Wine
• ½ teaspoons Thyme, Dried
• 1 pound Mussels
• 1 pinch Salt And Pepper, to taste
• 1 loaf Crusty Artisan Bread Of Choice

Preparation

1. Melt butter and olive oil over medium-low heat. Add onion and garlic and cook for 3 minutes or until translucent. 
2. Add white wine, thyme and mussels. Stir, then cover the pot and cook for about 8-10 minutes. 
3. Discard any unopened mussels. Season with salt and pepper.
4. While mussels are cooking, place the bread on an oven rack for 8 minutes. Slice. 
5. Dump the mussel pot into a bowl. Place bread around the outside edge. Serve and dip bread into the broth.

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Original recipe: Tasty Kitchen

Posted by Jasmine

Steak Kabobs with Mediterranean Spice Rub & Cauliflower Tabouli Salad

Ingredients

For the tabouli salad:

• 1 medium head cauliflower (or one pkg frozen riced cauliflower)
• 2 tbsp olive oil, maybe, see step #2
• 2 lemons (or 1 tbsp dried lemon peel, and 4 tbsp lemon juice)
• 1 small bunch green onions, sliced
• 1 cucumber, peeled and diced
• 4 tomatoes, diced
• 2 cloves garlic (or use pre-minced, YMMV)
• 1 tbsp parsley
• 1 small pkg fresh mint (or 1 tbsp dried mint)
• ¼ cup extra virgin olive oil
• 1 tsp salt
• ¼ tsp black pepper

For the steak:

• ¾ tsp salt
• 2 tsp cumin
• 1½ tsp paprika
• ½ tsp coriander
• ½ tsp black pepper
• ⅛ tsp cayenne pepper
• 1½ lb striploin (New York strip) steak, or really any hunk of meat, we use chuck roast

Directions

1. If you're using wooden skewers, place them in a shallow dish of water to soak until you are ready to use them. You can make this recipe without the skewers though (I always do).
2. If you're making your own cauliflower rice, you're a badass.
• Cut the cauliflower head into quarters, then trim off and discard the leaves and stem. Grate coarsely using a box grater or food processor. Heat a large nonstick skillet over medium-high heat.
• Add 2 tbsp olive oil and swirl to coat the bottom. Add cauliflower and cook, stirring occasionally, until crisp-tender, about 5-6 minutes. Transfer cauliflower to a bowl to cool. [1]
3. If you aren't making your own riced cauliflower, just heat it according to the directions on the package. Transfer cauliflower to a bowl to cool. [1]
4. Grate the zest from the lemons into a medium bowl, and then juice the lemons into the same bowl. Add cauliflower and the rest of the ingredients for the tabouli salad. Stir to combine.
5. Combine spices for the steak rub in a medium bowl. Cut the steak into 1½-inch cubes; toss with the spices to coat.
6. Cook the meat until browned and cooked through, about 10 minutes.
• If you're using skewers, thread the steak onto them and cook over a grill, rotating every 2½ minutes.
• If you're not, heat some olive oil in a skillet and cook the meat, stirring occasionally to make sure all sides brown evenly.
7. To serve, divide tabouli and place steak kabobs on top.

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Original recipe: Mealime

Posted by: Piera

[1] You can speed up this process by spreading the cauliflower out on a large baking sheet in an even layer.