Spring Roasted Asparagus
Spring Roasted Asparagus with Asiago Lemon Pepper 1 bunch asparagus, trimmed 2 tablespoons extra virgin olive oil, + 1 teaspoon for misting 1 garlic clove, minced 1 fresh lemon, squeezed 2 tablespoons grated Asiago cheese ¼ teaspoon fresh cracked black pepper Sea salt to taste Turn oven broiler
My Irish Roots
Roasted Roots 4 organic carrots 4 parsnips 2 organic sweet potatoes 2 organic beets 3 tablespoons extra virgin olive oil Salt and pepper to taste Preheat oven to 400◦. Wash, peel and rough chop vegetables into 2-inch chunks. Place chopped vegetables in a large bowl and
Crispy Kale Chips
You always need an easy, healthy snack that is fast to prepare! Check out the Crispy Kale Chips recipe and enjoy the Design Is Magazine while snacking! spring2011 Baked Crispy Kale Chips 1 bunch organic kale 1-2 tbsp extra virgin olive oil Pink Himalayan
Rainbow Chard with Toasted Coconut
Not only is Swiss Chard beautiful, it is one of the most nutritious vegetables out there
Signature Quinoa (keen-wah) Salad
Signature Quinoa Salad 1 cup quinoa, rinsed 2 cups water 3 tbsp extra virgin olive oil 1 tbsp Spike ½ red onion or 3 scallions, diced 1 peeled cucumber, seeded and diced 3 Roma plum tomatoes, seeded and diced 1 ripe avocado, diced 5 leaves fresh basil, chopped Rinse quinoa