4 lrg. plum tomatoes – halved lengthwise
1 clove garlic – minced
2 scallions – minced
1/2 cup chopped fresh basil
1/2 cup chopped fresh spinach
3/4 cup non-fat ricotta cheese
3 Tbls. pine nuts
Scoop out the center of the tomato halves. In a medium bowl, mix together garlic, scallions, basil, spinach, ricotta, salt, and pepper. Stuff the mixture into the tomatoes. Lightly spray a baking sheet with oil. Place the stuffed tomatoes on the sheet and sprinkle with pine nuts.
Bake on lower rack of a 375 degree oven for 20-25 minutes, watching to see that the pine nuts do not become too brown.
1 lb. pork tenderloin – sliced to 1/2″ thick slices
3 green onions – trimmed, sliced
2 cloves garlic – minced
1/2 cup soy sauce
1/4 cup sesame seeds
3 Tbls. granulated sugar
2 Tbls. vegetable oil OR sesame oil
1 Tbls. minced fresh ginger OR 2 tsp. ground ginger
2 cups water
1 cup uncooked white OR brown rice
1 lb. bag frozen stir-fry vegetables
Lay slices of pork in a 9″ X 9″ X 2″ baking pan, slightly overlapping.
Combine onions, garlic, soy sauce, sesame seeds, sugar, and oil and pour over pork.
Refrigerate for at least 1 hour.
Pour marinade off pork into a small saucepan; set aside marinade.
Bake pork in a 375 degree oven for 45-60 minutes, until pork is cooked through.
In the meantime, bring water to a boil in a 2-quart saucepan; stir in rice; cover and simmer for 15 minutes; add vegetables to pot and simmer, covered, an additional 5 minutes.
Bring reserved marinade to a boil and simmer for 5 minutes.
Spoon rice/vegetables onto 4 plates, place slices of pork on top, and serve with marinade in bowls on the side.
1/2 cup basil
1/3 cup feta
1/2 lemon zest
1 tsp coconut flour
Grate the zucchini, salt, and drain for 10 minutes.
Squeeze the excess water out of the zucchini and pat dry with a paper towel.
Roughly chop the basil and mix with the zucchini, feta, lemon zest, salt, pepper, and cumin.
In a separate bowl, whisk together the egg and slowly add the flour.
Pour over the zucchini mix and combine.
Heat up so olive oil in a pan, and scoop the mixture onto the pan. Cook for a couple of minutes each side, until browned.
2 tablespoons olive oil
1/2 teaspoon turmeric
3 teaspoons ground cumin
1 teaspoon paprika
1/4 cup finely chopped cilantro
1/2 cup finely chopped flat-leaf parsley
2 garlic cloves, minced
1 (14-ounce) can diced tomatoes, undrained
1 large fennel bulb, cut into 1/2-inch wedges
1 1/4 pounds Yukon Gold potatoes, peeled and cut into 6 wedges
2 cups chopped peeled turnips
4 carrots, cut in half lengthwise and then into 3-inch sticks
1 cup vegetable broth
1 cup frozen baby peas
1 1/2 teaspoons salt
1/4 teaspoon black pepper
2 tablespoons fresh lemon juice
Fresh cilantro sprigs
Heat oil in a large skillet over medium heat. Add turmeric, cumin, and paprika; cook, stirring, until the spices begin to foam.
Add cilantro, parsley, garlic, and tomatoes; cook, stirring until they’re well blended. Add fennel, potatoes, turnips, carrots, and broth. Then reduce heat to medium. Cover tightly and cook until the potatoes and carrots are tender (about 30 minutes).
Add peas and cook until they are thoroughly heated. Season the mixture with salt, pepper, and lemon juice.
Transfer the mixture to a tagine pot or platter. Garnish with cilantro sprigs.