Tagged: vegetable

Spicy Roasted Cauliflower with Sriracha

Cook time approx: 20 minutes


  • 1 head cauliflower, cut into 3/4 inch pieces
  • 1 teaspoon sesame oil
  • 3/4 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons Sriracha


1. Preheat over to 400 degrees.

2. Combine all ingredients in a large bowl. Mix well.

3. Add cauliflower to bowl and use hands to spread sauce over all the cauliflower pieces.

4. Place cauliflower on backing sheet and place in oven.

5. Cook for 10 minutes, then toss, and cook for another 10 minutes of until tender. Serve.

Braised Kale


Ingredients (4-6 servings)

  • 2 heads of kale
  • 2 onions, chopped
  • A handful of flat-leaf parsley, just the leaves
  • 1/4 cup olive oil
  • paprika


1. Remove stems from kale, place aside. Chop kale then chop stems. Place all into large pot or dutch oven.

2. Add all other ingredients and 1/4 cup water.

3. Cook over low heat for 30-40 minutes stirring occasionally.

Serve as a side dish or over chicken, pork, rice or pasta.


Lemon Parsley Asparagus

DSC03492 - Version 2


  • 2 bunches asparagus, ends snapped off and washed

Sauce IngredientsDSC03479

  • 2 cloves of garlic, chopped
  • 1/2 lemon, zested and juiced
  • A handful of flat-leaf parsley, finely chopped
  • olive oil
  • Salt & pepper



1. Mix all sauce ingredients in bowl.

2. Heat steamer pot of water on high heat. Steam asparagus for approx. 8 minutes (for thick asparagus.)

3. When asparagus is cooked transfer to plate and pour parsley sauce on top. Serve.

Note: If you don’t have steamer pot you can boil the asparagus, approx. 6 minutes.

Vegetable Frittata

- Vegetable oil, salt and pepper
- 2 cups chopped broccoli
- 1/2 chopped zucchini
- 1 chopped bell pepper (any color or mixed)
- 1 cup chopped mushrooms (any kind)
- 1 clove garlic, minced
- 2 small tomatoes sliced thinly
- 12 eggs, beaten
- 1/3 cup milk (I used Coconut milk)
- 1 1/2 cups shredded cheese (I used Italian blend: parm, mozz, swiss, provolone)
 ** Feel free to use any vegetables you like. Just roast or sauté the veggies before they go into the oven
1. Preheat the oven to 350 degrees. Lightly spray a 2 or 3-quart baking dish with cooking spray. (2 quart dish will have thicker frittata)

2. In a large skillet or frying pan, heat oil over medium high heat. Add vegetables and garlic; saute until tender. Remove from heat and let cool slightly.

3. In a large bowl, beat together eggs, milk, 1 cup cheese, salt, pepper.

4. Spread vegetables evenly in dish. Then pour the egg mixture into the dish.

5. Thinly slice tomatoes and arrange on top of the egg mixture. Sprinkle more cheese over the top and bake in the oven until set, about 35 minutes. If desired, place under the broiler for 2-3 minutes to brown the top.

6. Allow the frittata to come to room temperature before serving. Also makes a great leftover.

Edges have a delicious cheesy crust taste
Edges have a delicious cheesy crust taste