Vibrant Roasted Beet Soup with Orange and Ginger
Roasted Beet Soup with Orange and Ginger 1 pound beets, washed and trimmed 3 tablespoons extra virgin olive oil, divided 1 large onion, sliced 2 garlic cloves, chopped 4 cups low sodium vegetable broth 2 teaspoons fresh thyme ½ teaspoon sea salt Fresh ground black pepper 1-2 fresh seedless
Grilled Zucchini Bruschetta with Garden Herb Goat Cheese
Grilled Zucchini Bruschetta with Garden Herb Goat Cheese 5 small zucchini, sliced lengthwise, 1/4-inch thick ¼ cup extra-virgin olive oil, divided 2 tablespoons aged balsamic vinegar ½ teaspoon sea salt ¼ teaspoon fresh cracked pepper 1 french baguette, sliced For Herbed Goat Cheese: 2 garlic cloves 10 basil leaves 1
Garden Ratatouille
Garden Eggplant Ratatouille 4 tablespoons extra-virgin olive oil, divided 1 medium eggplant, peeled and cubed in 1/2-inch dice 1 sweet onion, thinly sliced half moon 2 snall zucchini, diced 1 red bell pepper, seeded and diced 3 Roma plum tomatoes, diced 4-5 cloves garlic, chopped 1-14.5 ounce can
Garden Chimichurri Sauce
Garden Chimichurri Sauce 1 cup parsley leaves, loosely packed 10 basil leaves, 1 sprig fresh oregano leaves 3 cloves garlic 2 tablespoons apple cider vinegar 1/8 tsp crushed red pepper flakes 1/4 tsp sea salt 1/8 tsp fresh black pepper 1/2 cup extra virgin olive oil In a food processor,
Cabbage and Fennel Breakfast Bowl
Cabbage and Fennel Garden Breakfast Bowl 2 tablespoons avocado oil 1 cup fresh fennel, thinly chopped 2 cups red cabbage, thinly chopped 1 red bell pepper, seeded and sliced thin ¼ cup shredded carrots Pinch of sea salt to taste Fresh cracked black pepper 1/4 teaspoon cayenne pepper Pinch