Rachel-2's profile page
Recipes
Kale Salad Bowl
By Rachel-2
makes 4 bowls For the roasted sweet potatoes
- For the roasted sweet potatoes:
- 2 sweet potatoes
- olive oil
- salt & fresh pepper
- For the tahini:
- 2 garlic cloves
- 1 tsp coarse salt
- 3/4 cup tahini paste
- 2 Tbsp lemon juice
- 2-3 Tbsp warm water
- 2 tsp chopped parsley
- For the lemon dressing:
- 1/4 cup lemon juice
- 1 tsp salt
- 1/2 tsp fresh pepper
- 2/3 cup olive oil
- For the bowls:
- 4 cups chopped kale, stems removed
- 1 1/2 cups cooked quinoa
- 1 15oz can chickpeas, drained
- 1 cup crumbled feta cheese
- sesame seeds
- salt & fresh pepper
Oven Roasted Smoked Sausage and Potatoes
By Rachel-2
*
- 1 package of smoked sausage, sliced into rounds
- 1 large onion, peeled and chopped
- 5 large potatoes, peeled and chopped into 1/2 inch cubes
- olive oil
- fine sea salt
- freshly ground black pepper
- sweet paprika
- dried thyme
- a handful of grated strong cheddar cheese
Chopped Brussels Sprout Salad with Creamy Shallot Dressing
By Rachel-2
Fry the bacon over low heat until crispy
- 30-40 brussels sprouts (makes about 4 cups shredded)
- 6 slices bacon
- 1 cup pomegranate arils
- 1/3 cup almonds
- 1/2 cup freshly grated Pecorino Romano cheese
- For the dressing
- 1 shallot, chopped
- juice of one orange
- juice of one lemon
- 1/2 teaspoon salt
- 1 tablespoon honey
- 2 tablespoons Greek yogurt
- 1/3 cup oil
- up to 2 tablespoons water
Roasted Tomato, Garlic and Red Pepper Sauce with Pici
By Rachel-2
Preheat oven to 400°F. Drizzle a little olive oil over the garlic bulbs and wrap them tightly in a foil pouch
- Olive oil, for liberal drizzling
- 2 bulbs garlic, ends cut to expose cloves
- 4 to 5 pounds Roma or plum tomatoes, halved
- Salt and pepper
- Several sprigs (10 to 12) fresh thyme
- 2 red field peppers or large bell peppers
- 4 leaves basil
- 1 1/2 pounds pici or bucatini
- 2 tablespoons butter, optional
- Freshly grated Parmigiano Reggiano cheese