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Oven Roasted Garlic Cabbage



  • 1 big green cabbage, cut into 1″ thick slices;
  • 3 tbsp. extra-virgin olive oil
  • 5 large garlic cloves, minced;
  • Sea salt and freshly ground black pepper to taste;


  1. Preheat your oven to 400 F.
  2. Brush both sides of each cabbage slice with the olive oil.
  3. Spread the garlic evenly on each side of the cabbage slices, and season them to taste with salt and pepper.
  4. Roast in your oven for 20 minutes; then turn the slices over and roast them again for another 20 minutes or until the edges are crispy.

Tomato Cobbler



As sweet and delicious as summer’s cherry tomatoes are raw, they become even more so when baked in this easy cobbler-style dish. Caramelized onion, garlic, and hot pepper reinforce the dish’s savory side. A Gruyere drop-biscuit dough, spooned on top before the ensemble bakes, makes the cobbler work as a hearty side or a rustic main course.Cheese biscuits on top of the tomato filling soak up the juices.

  • prep: 50 mins

total time: 2 hours 20 mins

  • yield:Serves 6 to 8
  • For the filling
  • 1/4 cup extra-virgin olive oil
  • 2 medium onions, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 3 pounds cherry tomatoes
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon crushed red-pepper flakes
  • Coarse salt and freshly ground pepper
  • For the biscuit topping
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Coarse salt
  • 1 stick cold unsalted butter, cut into small pieces
  • 1 cup grated Gruyere cheese (2 1/4 ounces), plus 1 tablespoon, for sprinkling
  • 1 1/2 cups heavy cream, plus more for brushing


  1. Make the filling: Heat oil in a large high-sided skillet over medium heat. Cook onions, stirring occasionally, until caramelized, about 25 minutes. Add garlic, and cook until fragrant, about 3 minutes. Let cool.
  2. Toss onion mixture, tomatoes, flour, and red-pepper flakes with 1 1/2 teaspoons salt and some pepper.
  3. Preheat oven to 375 degrees. Make the biscuit topping: Whisk together flour, baking powder, and 1 teaspoon salt in a bowl. Cut in butter with a pastry cutter or rub in with your fingers until small clumps form. Stir in cheese, then add cream, stirring with a fork to combine until dough forms. (Dough will be slightly sticky.)
  4. Transfer tomato mixture to a 2-quart baking dish (2 inches deep). Spoon 7 clumps of biscuit dough (about 1/2 cup each) over top in a circle, leaving center open. Brush dough with cream, and sprinkle with remaining tablespoon cheese. Bake until tomatoes are bubbling in the center and biscuits are golden brown, about 1 hour 10 minutes. Transfer to a wire rack. Let cool for 20 minutes.

Source Martha Stewart Living, July 2011


Quinoa Stuffed Tomatoes

stuffed tomatoes

Tomatoes are marinated in garlic and olive oil, then stuffed with goat cheese lemon quinoa stuffing. The classic Italian flavor profile has never come together in a more elegantly deconstructed fashion, as the quinoa stuffed tomatoes are baked and finished with fresh basil.This recipe comes from Namisha of Club Dine In!

  • 4 large, ripe tomatoes, sliced half lengthwise
  • 3 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup quinoa, rinsed and cooked according to package instructions
  • 1/4 cup goat cheese, crumbled
  • 2 tablespoons bread crumbs
  • 1 tablespoon lemon zest
  • 1 tablespoon basil, chopped

Preheat an oven to 375 degrees. Prepare a baking sheet with a layer of parchment paper.

Remove the seeds and some of the flesh from the tomatoes with a spoon. Place the tomatoes, cut side down, on paper towels to drain for about 5 minutes.

Whisk 2 tablespoons of the olive oil, garlic, salt and pepper together in a large bowl. Gently toss the drained tomatoes in the garlic oil mixture with your hands until the tomatoes are well coated. Set aside to marinate for at least 10 minutes.

Place the quinoa, goat cheese, bread crumbs and lemon zest together in a small bowl. Mix thoroughly, taste and season with salt and pepper, if needed.

Place the marinated tomato halves, cut side up, on the parchment paper lined baing sheet. Fill each tomato with the quinoa goat cheese mixture. Drizzle with the remaining tablespoon olive oil.

Bake for 20-25 minutes, or until the tomatoes are slightly softened and their undersides are brown.

Divide the tomatoes into 4 portions, sprinkle with basil and enjoy!

Martha Stewart’s Zucchini Soup



1 tbl olive oil

1 medium onion, chopped

coarse salt

2 garlic cloves, minced

2 tsp curry powder

1  1/2 pound zucchini (about 3 medium) , sliced into 1-inch chunks

1 baking potato, peeled and cut into 1-inch chunks

1/3 C  sliced almonds, toasted, for garnish (really adds a great touch to the soup)

1.  Heat the oil in a large saucepan over medium heat.  add onion and 1 tbl salt: cook, stirring occasionally until onion is soft (4-5 minutes).  Add the garlic and curry powder, cook additional minute or so.

2.  Add zucchini, potato, and 4 Cups water (I added chicken broth instead).  Bring to a boil; reduce heat and simmer until veggies are tender (10-15 minutes).

3.  In batches, puree soup in blender until smooth.  can be served immediately, though I chilled mine overnight and served it cold the next day –Mmm, Mmm, good.  ******garnish with toasted almonds just before serving.

Sunshine Green Smoothie

green smoothie


1 cup fresh greens, (spinach, lettuce )

1 cup de-stemmed fresh collards or kale

3-4 navel oranges, fresh squeezed

1/2 a pineapple (about 3-4 Cups)

Combine all in blender and blend until smooth. Ice cubes may be added for a chilled drink. Kid friendly tip: all smoothies can be put in ice pop molds and frozen for a healthy hot weather treat.

Soaking Dried Beans




Quickly rinse the dried beans in cold water using a colander.

Place the beans in a large pot so that they can expand while they soak overnight.  Beans will expand up to double in size.

Cover the beans with water, using about 6-8 cups of water per 1 lb. of dried beans.

In the morning, drain the soaking water from the beans and rinse them thoroughly.

Cook in a slow cooker or on the stovetop using a favorite recipe.

If using a crockpot, cook the beans on low heat for 8-10 hours.  Make certain they have plenty of water.

If using the stovetop, add fresh water to the cooking pot.  Bring the beans to a boil, and then lower the heat and simmer for 60-90 minutes, or until the beans are tender.

Add seasoning to taste.  It’s best to salt beans after they finish cooking.  Salt can prevent the beans from cooking properly.


Strawberry Vinagrette Dressing


Vegan, Gluten Free, Refined Sugar Free, Soy Free, Grain Free

Yield: 2 cups of dressing



  • 2 cups fresh organic strawberries
  • 6 tbsp fresh lemon juice
  • 1/4 cup coconut nectar, or brown rice syrup
  • 2 tbsp organic, unrefined extra virgin olive oil
  • 2 tbsp organic apple cider vinegar


Puree Strawberries in blender or food processor. Add in Lemon and sweetener, continue to blend. Then add Oil and Vinegar and blend until vinaigrette is smooth. Keep refrigerated.

Citrus Caesar Vinaigrette


  • 1 clove garlic, minced
  • 1 tablespoon grated lemon zest
  • 3 tablespoons fresh lemon juice (from 1 to 2 lemons)
  • 2 tablespoons anchovy paste
  • 1 tablespoon white wine vinegar
  • 2/3 cup extra-virgin olive oil


Place all ingredients in a pint jar with a lid. Secure the lid, then shake to blend. Store, covered, in the refrigerator for up to a week.