Fresh Roasted Fresh Carrots

FRESH ROASTED FRESH CARROTS

I’ve roasted carrots many times, but not this fresh. Sweet. Natural sweetness emerges with all freshly roasted veggies, but this time, these carrots are different. Maybe because they’re organic; maybe because the tops were still fresh looking and green.

I liked carrots even as a kid. Mom peeled them, cut off ends, cut in half around the equator, then quartered them lengthwise. Boiled them in salted water, drained and slathered a big piece of margarine over the top, melting it as she laid it on. She knew how to get the food to the table hot!

Serves 5 (1 large carrot each)

Continue reading →

Burnt Garlic Asparagus

BURNT GARLIC ASPARAGUS 3

BURNT GARLIC ASPARAGUS

Fresh steamed asparagus, chilled, then when ready to serve sautéed in extra virgin olive oil, burnt garlic, smoked paprika, pink Himalayan salt and fresh grind black pepper! That’s it. Easy. You won’t want to pass this gem of a recipe by!

Serves 4-6 as a side dish

Continue reading →

Cilantro Date Cream

 

CILANTRO DATE CREAM

A sweet, savory and herbal condiment for veggie meat sandwiches! Or use as a vegetable or bean soup topper. Fresh lime, smoked paprika, garlic and extra virgin olive oil bring it to the finish line a winner on all that counts!

Makes 3/4 cup

Continue reading →

AFC Sweet Potato Hummus

Can also be used as a side dish vegetable when heated.

ROASTED RATATOUILLE ANTIPASTO

ROASTED RATATOUILLE ANTIPASTO

A really easy, flavorful antipasto that requires little effort or time!

Makes about 4 cups

Continue reading →

EXTRA VIRGIN MAYO

EXTRA VIRGIN MAYO 2

EXTRA VIRGIN MAYO

Extra virgin coconut and olive oils processed with tofu, herbs, spices, apple cider vinegar and fresh lemon. Melt in your mouth mayo!

Makes 2 cups

Continue reading →

EXTRA VIRGIN OLIVE OIL MAYONNAISE

EXTRA VIRGIN OLIVE OIL MAYONNAISE

Silken-type tofu processed with extra virgin olive oil, vinegar and spices to create a smooth, flavorful veggie mayo! Use as is, or add a few extra ingredients to make it Supreme! Either way, it’s delicious and will suit all of your mayo needs – especially if you live in an area where store-bought animal-free mayo isn’t available!

Makes 4 cups

Continue reading →

ZUCCHINI AND KALAMATA OLIVE

ZUCCHINI AND KALAMATA OLIVE

Fresh julienne strips of zucchini sauteed in extra virgin olive oil with Kalamata black olive and garlic!

Serves 4

Continue reading →

GRILLED PEANUT BUTTER AND ROASTED PEPPER SANDWICH

GRILLED PEANUT BUTTER AND ROASTED PEPPER SANDWICH

Pan-fried in extra virgin olive oil and cracked pepper!  A great grill cheese sandwich alternative!

Makes 1 sandwich

Continue reading →

ANTIPASTO RELISH FOR CRACKERS

ANTIPASTO RELISH FOR CRACKERS

Sweet pickled peppers, corn, Kalamata olives and sliced scallion mixed with a garlic and red cayenne pepper vinaigrette. Serve with Ritz crackers. Hot, sweet and spicy! At every cookbook signing I ever went to this was one of the hors d’oeuvres I served and everybody loved it! It’s simple, easy to make and can be made up ahead of time!

Makes 2-1/2 cups

Continue reading →

ZUCCHINI BREAD STUFFING

ZUCCHINI BREAD STUFFING

A sage and oregano seasoned bread stuffing with freshly shredded zucchini, onion and celery sauteed in extra virgin olive oil!

Serves 6-8

Continue reading →

SWEET RED PEPPER AND FENNEL STUFFING II

SWEET RED PEPPER AND FENNEL STUFFING II

Sauteed sweet red peppers, onion and celery in extra virgin olive oil, combined with dried stuffing mix with poultry seasoning and fennel seed!

Serves 8

Continue reading →