Thanks to this past weeks farm fresh CSA delivery and my new cookbook "Fast, Fresh, and Green", I was able to cook up a deliciously simple dinner on Sunday eve! Although our mini NYC kitchen barely fits me and a spatula in it at the same time, I was determined to make it work....
Check out these healthy and tasty recipes! :)
Bacon (I used FAKE MEAT!), Rosemary Sauteed Brussels Sprouts and Baby Bellas
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1 lb Brussels Sprouts
8 oz baby bella mushrooms
1/4 cup of extra virgin olive oil
8 oz of vegan sausage cut into 1 inch slices (the real recipe called for bacon, but I used this instead!)
2 sprigs of fresh rosemary
1 Tsp kosher salt
1/4 lemon
2 Tbsp unsalted butter (I used smart balance light - less calories and fat!)
1. Trim the stem ends of the brussels sprouts and slice them into halves.
2. In a large saute pan, heat the oil over medium heat. Add the sprouts, mushrooms, fake meat, and rosemary. Season with salt.
3. Turn the heat to low and cook for 25-30 minutes, stirring occasionally. The sprouts should be tender and beginning to brown.
4. Remove from heat, discard rosemary, and add the smart balance. Squeeze the lemon and season to taste with salt and pepper.
5. Serve warm and enjoy!
Corn Saute with Chile and Lime
2 Tbsp unsalted butter (again I used smart balance light)
1 Tbsp extra virgin olive oil
1 medium diced yellow onion
1 tsp kosher salt
2 slightly heaping cups of corn kernels (from 4 medium ears)
1/2 Tsp ancho chile powder
1 Tsp finely grated lime zest
freshly ground black pepper
1/4 lime & 3 Tbsp chopped cilantro
1. Melt 1 Tbsp of the smart balance with olive oil in a large saute pan over medium/low heat. Add the onion and 1/2 Tsp of the salt, cover, and cook for about 5 minutes. Uncover and cook an additional 3-5 minutes.
2. Add the remaining 1 Tbsp smart balance, the corn kernels, and the remaining 1/2 Tsp salt. Cook, stirring frequently for about 5 minutes. Add the chile powder and lime zest and allow it to saute an additional 2 minutes.
3. Season the saute with pepper, salt, lime, and the cilantro!
Spinach with Shallots and Parmigiano
1 Tbsp extra virgin olive oil
2 small shallots, thinly sliced
kosher salt
1 bunch of fresh spinach, 5-6 ounces (I used swiss chard!!)
1 Tbsp heavy cream (I left this out all together)
1 Tbsp finely grated parmigiano-reggiano
1. Heat the olive oil in a medium nonstick pan over medium low heat. When the oil is hot, add the shallots and a pinch of salt. Cook for about 4-5 minutes, until the shallots are soft and light golden brown.
2. Add the spinach (or in my case swiss chard) and another pinch of salt. I had to saute this for about 10-15 minutes because the chard took longer to cook. If you do make this recipe with spinach, you will only need to saute this for a few minutes.
3. Once you finish cooking the greens, remove from the heat, and add the cheese!
4. Stir well and serve immediately
Check out these healthy and tasty recipes! :)
Bacon (I used FAKE MEAT!), Rosemary Sauteed Brussels Sprouts and Baby Bellas
.JPG)
1 lb Brussels Sprouts8 oz baby bella mushrooms
1/4 cup of extra virgin olive oil
8 oz of vegan sausage cut into 1 inch slices (the real recipe called for bacon, but I used this instead!)
2 sprigs of fresh rosemary
1 Tsp kosher salt
1/4 lemon
2 Tbsp unsalted butter (I used smart balance light - less calories and fat!)
1. Trim the stem ends of the brussels sprouts and slice them into halves.
2. In a large saute pan, heat the oil over medium heat. Add the sprouts, mushrooms, fake meat, and rosemary. Season with salt.
3. Turn the heat to low and cook for 25-30 minutes, stirring occasionally. The sprouts should be tender and beginning to brown.
4. Remove from heat, discard rosemary, and add the smart balance. Squeeze the lemon and season to taste with salt and pepper.
5. Serve warm and enjoy!
Corn Saute with Chile and Lime
2 Tbsp unsalted butter (again I used smart balance light)1 Tbsp extra virgin olive oil
1 medium diced yellow onion
1 tsp kosher salt
2 slightly heaping cups of corn kernels (from 4 medium ears)
1/2 Tsp ancho chile powder
1 Tsp finely grated lime zest
freshly ground black pepper
1/4 lime & 3 Tbsp chopped cilantro
1. Melt 1 Tbsp of the smart balance with olive oil in a large saute pan over medium/low heat. Add the onion and 1/2 Tsp of the salt, cover, and cook for about 5 minutes. Uncover and cook an additional 3-5 minutes.
2. Add the remaining 1 Tbsp smart balance, the corn kernels, and the remaining 1/2 Tsp salt. Cook, stirring frequently for about 5 minutes. Add the chile powder and lime zest and allow it to saute an additional 2 minutes.
3. Season the saute with pepper, salt, lime, and the cilantro!
Spinach with Shallots and Parmigiano
2 small shallots, thinly sliced
kosher salt
1 bunch of fresh spinach, 5-6 ounces (I used swiss chard!!)
1 Tbsp heavy cream (I left this out all together)
1 Tbsp finely grated parmigiano-reggiano
1. Heat the olive oil in a medium nonstick pan over medium low heat. When the oil is hot, add the shallots and a pinch of salt. Cook for about 4-5 minutes, until the shallots are soft and light golden brown.
2. Add the spinach (or in my case swiss chard) and another pinch of salt. I had to saute this for about 10-15 minutes because the chard took longer to cook. If you do make this recipe with spinach, you will only need to saute this for a few minutes.
3. Once you finish cooking the greens, remove from the heat, and add the cheese!
4. Stir well and serve immediately
