Roasted Root Veggies with Zucchini Garlic Cashew Soup

Roasted Root Veggies served with Zucchini, Garlic Cashew Soup

Roasted Root Vegetable Medley

Cooking smart for a healthy heart is what it’s all about. Your family will love this low-fat side dish full of beautiful flavors. If you love my Spicy Roasted Sweet Potatoes, you will also love this dish. Carrots, Yellow and Red Beets, Sweet Potatoes, and onions roasted together will make your taste buds sing.

Servings: 6 – 8

Prep Time: 15

Cook Time: 45 minutes @ 425 degrees

Method of cooking: Oven Roasted

Ingredients

• 2 medium-sized sweet potatoes
• 2 medium Yellow Beets
• 2 medium Beets
• 4 medium carrots
• 2 small white onions
• ¼ cup Extra Virgin Olive Oil

·         2 tablespoons agave nectar (substitute for agave nectar is “Pure Maple Syrup”)

·         1 tablespoon of fresh-squeezed lime juice

·         4 cloves garlic (minced)

·         1 tablespoon fresh grated ginger

·         1 teaspoon cinnamon

·         1 teaspoon chili powder

·         1 teaspoon nutmeg

·         ½ teaspoon allspice

·         2 tablespoons fresh parsley (chopped for garnish)

Directions

Preheat the oven to 425 degrees and prepare a large baking sheet with aluminum foil.

Prep veggies: Peel and clean veggies, then cut them into 1” (inch) chunks. All veggies should be cut to the same size for cooking.

Combine olive oil, agave nectar, lime juice, garlic, fresh ginger, and spices in a large bowl. Add the vegetable medley, toss, and coat well.

Place seasoned veggies on a baking pan and spread them into a single layer to roast evenly.  

Roast the veggies in the oven, occasionally stirring, for about 40 - 45 minutes or until golden brown, tender, and caramelized. Remove from the oven and season with salt and pepper to taste, if desired. Place in a serving dish and garnish with fresh parsley.  

 

Zucchini Garlic Cashew Soup

Raw Cashews

Garlic

Olive Oil

Vegetable Broth

Fresh Herbs - Basil, Mint and Parsley

 Ingredients - makes two servings

2 ounces Raw Cashews

2 medium zucchini, cut into chunks

2 cups of water

4 garlic cloves

Himalayan salt or Bragg Liquid Aminos (to taste; this is optional)

Herbal seasoning blends or fresh herbs, like basil or dill (to taste; optional)

In a medium saucepan, add cashews, zucchini, and garlic cloves to salted water and bring to a boil. Then reduce the heat and let it simmer for about 5 minutes or until the zucchini is tender.

Add all ingredients to a blender and blend until smooth. Serve and garnish. Enjoy!

 

Green Beans with Rainbow Baby Peppers

 

About This Recipe

Get ready to elevate your side dish game with this vibrant and delightful recipe! Imagine the freshest green beans, lightly steamed in a savory vegetable broth, seasoned to perfection with just a hint of salt and pepper. But wait, there's more! Add a burst of color and flavor with slices of mini bell peppers in red, yellow, and orange. It's like a party on your plate!

This dish is not only a feast for the eyes but also a treat for your taste buds. The green beans retain their crisp-tender texture, while the bell peppers add a sweet and slightly tangy crunch. It's a simple yet elegant side that pairs beautifully with any main course.

Whether you're hosting a dinner party or just looking to add some excitement to your weeknight meals, this recipe is sure to impress. Plus, it's quick and easy to make, with a total cook time of just 10 minutes. So go ahead, give it a try, and let the rainbow of flavors brighten up your day! 🌟

Servings: 4  Prep Time: 5  Cook Time: 10

Ingredients

• 1-pound Green Beans

• 6 mini bell peppers (sliced – red, yellow, and orange )

• 1 ½ cups low-sodium vegetable broth

• Salt and pepper to taste

Directions

In a medium to large saucepan, over medium heat, add vegetable broth and bring to a boil. Then add green beans and let them steam for about 5 – 8 minutes or until tender, but not overcooked. Remove the green beans from the heat, season with salt and pepper, then add sliced peppers, cover, and let stand for about 2 minutes. Place green beans and peppers in a serving dish.  

And that is it, quick and easy, which makes this a great side dish.

Maple Brioche Bread Pudding with Smoked Bacon Streusel

About This Recipe

Hold onto your taste buds, because this Maple Brioche Bread Pudding with Smoked Bacon Streusel is about to take you on a flavor rollercoaster! 🎢

First off, let's talk about the star of the show: bacon. Crispy, smoky, and oh-so-delicious, it’s the perfect partner in crime for this sweet and savory delight. Imagine biting into a warm, custardy brioche bread pudding, only to be greeted by the crunch of bacon and the sweet embrace of maple syrup. It’s like breakfast and dessert had a party, and you’re invited!

The streusel topping adds a delightful crunch, making every bite a textural adventure. And the best part? You can make extra streusel and save it for later – because who doesn’t need more streusel in their life?

So, whether you’re looking to impress at brunch or just treat yourself to something special, this recipe is a winner. Get ready to fall in love with every bite! 🥓🍞🍁

Ingredients

For Streusel

·        1 ¾ cups all-purpose flour
·        ¾ cup packed light-brown sugar
·        1 teaspoon coarse salt
·        6 ounces (3/4 cup) cold unsalted butter

Smoke Slab Bacon

·        2 slices slab bacon, sliced into thin pieces for frying.

For Bread Pudding

·        1 loaf of Brioche bread or Challah loaf, cut into 1” cubes
·        8 eggs
·        5 cups of whole milk or half and half
·        3 tablespoons of pure maple syrup
·        1 tablespoon vanilla extract
·        ¼ teaspoon kosher salt
·        Soft butter for greasing the baking dish
·       Confectioner's sugar and maple syrup for serving

Preparation

Let’s start with streusel.

1. Mix together flour, brown sugar, and salt. Using a fork or your fingers, cut butter into the flour mixture until small to medium clumps are formed.

2. Cover and refrigerate until ready to use. You may have more than you need to cover bread pudding, you can put the excess in a plastic container and freeze it to top on another recipe.

   

Now let’s prep the bacon.

•   In a medium skillet over medium heat, cook bacon pieces until crispy.
•   Drain on a paper towel and set aside.

Now let’s prepare bread pudding - preheat oven to 350 degrees.

·   In a large bowl, whisk together the eggs, half and half, maple syrup, vanilla, and salt.

·  Arrange 1” cubes of brioche in 9 x 9 greased baking dish.

·  Pour the mixture over the bread and press the bread down.

·  Let bread soak for about 10 minutes.

·  Top bread pudding with prepared streusel and then add bacon.

·   Place bread pudding in oven and bake for 45 – 60 minutes or until the pudding puffs up and the custard is set.

·   Remove from oven and let cool slightly.

·  With a sieve, dust bread pudding with confectioner’s sugar and serve with maple syrup.