Roasted Veggies Sandwich

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These sandwiches are packed with delicious flavors from roasted vegetables and aromatic herb pesto, perfect for your everyday lunch.

 

Ingredients

Eggplant

Pepper

2 cups of torn kale

1/2 cup of olive oil

1/4 teaspoon of salt

1 clove garlic

Juice of one lemon

1/4 to 1/2 cup of raw almonds

Italian Bread (or one of your choice)

 

Roasted Vegetable Master Recipe

  1. Preheat oven to 425
  2. Cut all vegetables* into same-sized pieces (roughly 1″). Toss with olive oil, salt, and pepper to taste
  3. Roast on parchment paper or foil-lined rimmed cookie sheet for 20-25 minutes or until fork-tender. Baking time may need to be adjusted depending on the thickness of the vegetables.

*Group similarly textured vegetables together. So: potatoes, winter squash, turnips, carrots, kohlrabi on one pan; eggplant, onion, sweet pepper, summer squash on a different pan. That way they will all cook correctly.

 

Kale Pesto Recipe

  1. Combine kale, olive oil, garlic, salt, lemon juice and almonds in the food processor
  2. Blend until you get your desired consistency

 

Directions

  1.  Fill your bread slices or hollow out loaf with pesto and roasted vegetables
  2. Slice to serve

 

 

 

 

 

 

Pureed Kohlrabi Soup

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This recipe has been adapted from The Kitchn.

 

Ingredients 

5 kohlrabi, chopped (save one for decoration)

1 cube of vegetable bouillon (or flavor of your choice)

2 onion, chopped

1 bulb garlic, chopped

1/2 teaspoon curry powder

1/2 teaspoon ground cumin

1 can of coconut milk

 

Directions

  1. Prepare a pot of boiling water.
  2. Add chopped Kohlrabi to the boiling water and cook until tender. Set aside.
  3. To prepare the broth, follow the instructions on the bouillon cube package. 
  4. Saute the chopped onion and garlic with a splash of oil for 5 minutes or until fragrant and soft.
  5. Add 4 to 6 cups of broth and bring to a simmer.
  6. Add cooked Kohlrabi, broth, curry powder, cumin, and coconut milk to a blender and puree until smooth.
  7. Rewarm gently after blending if desired.

The Definitive Guide to Salad in a Jar

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Salad in a jar can be customized to fit your personal taste and convenience to travel with. This is the definitive guide to healthy and delicious salad in a jar.

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Layer 1: Dressing always on the bottom! Below are some of my favorite dressing recipes to get you started:

 

Basic Vinaigrette (makes 1/4 cup of dressing) 

3 tablespoon oil

2 tablespoon vinegar (cider, sherry, red wine, rice)

Salt and pepper to taste

 

Creamy Pesto Salad Dressing (makes 1 cup dressing)

1/3 cup buttermilk

1//3 cup mayonnaise

1/3 cup Greek yogurt

2 tablespoons pesto (can add 1 more tablespoon to taste)

1 tablespoon grated parmesan cheese

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Layer 2: Mixed chopped raw seasonal “heartier” vegetables (example: cukes, radishes, cabbage, peeled chopped kohlrabi, peeled diced turnips, peppers, raw corn off the cob…). You can use any vegetable that you can eat raw. It will be delicious and allow the vegetables to marinate in the dressing!

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Layer 3: Add your protein! Softer protein – chicken, boiled egg, tuna, or cooked steak – are more perishable and should be added to the top of the jar 1 day before or on the day of planned eating.  The plant-based proteins – beans, lentils, tofu – can be added up to 5 days in advance.

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Layer 4: Add cooked whole grains, such as quinoa, wheat or rye berries, bulgur, rice.

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Layer 5: Add “softer” vegetables. Some examples are shredded kale, tomato, grated raw zucchini or squash, cooked corn, and leftover roasted vegetables.

Layer 6: Add your choice of hard cheese (optional)

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Layer 7: Add lettuce or spinach

Layer 8: Last but not least, add soft cheese or your choice of nuts/seeds. (optional)

 

Directions

  1. In a pint jar, combine all the ingredients.
  2. Shake to combine.
  3. Add additional salt/pepper to taste if needed.
  4. Add herbs and spices as you like

*To keep the ingredient from separating as quickly, add one tsp. of Dijon mustard to the jar before shaking. Keep in mind, you will taste the mustard in the final product.