Shannon Spini

One container 16 oz peeled chopped nopales cactus

One small red onion dice Mall

1/4 cup fresh chopped garlic

1 cup diced radish

Half a cup chopped fresh cilantro

Zest and juice of 2 limes

One teaspoon each cumin, paprika, chili powder

Salt and pepper to taste

Enough cooking oil to coat the bottom of a large pan preferably avocado or olive oil

 

Heath oil over medium-high Heat. Add the nopales, Onion, the radish and cook for 2 or 3 minutes stirring consistently. Add the garlic and all of the spices. Cook until the Nepali startender then add the lime zest and Juice, the cilantro, salt and the pepper. Taste. Adjust the seasonings if you need to otherwise serve over rice serve with eggs put into your burrito and enjoy!

Add ins include pepitas, avocado, your favorite beans, even shrimp or grilled chicken! Yum yum nom nom

 

2 pints (3 cups) trimmed  halved brussel sprouts 

1 large lemon, quartered and sliced thin

(If you do not wish to eat the lemon rind just use the zest)

3 tablespoons minced garlic

1 teaspoon minced fresh rosemary 

Salt and pepper to taste

2 tablespoons cooking oil

 

Heat the oil in a large pan over medium Heat and toss in the Brussels with some salt and pepper. Pan roast the brussel sprouts for 3 to 4 minutes until they start to turn golden brown then add your prepared lemons and rosemary. Let them cook until the brussel sprouts Brown even more and the lemon start to take on some color from the pan then add your garlic. Season well with salt and pepper and taste make sure to add a little extra pepper since it goes so beautifully with lemon. I love the taste of sliced cooked lemon but if you do not wish to use the Rind as stated above just zest the lemon down into your brussel sprouts when you add your garlic. Cook the garlic for one or two minutes until it’s aromatic but not browned. Serve while piping hot and enjoy! Buon Appetito!

Fennel-Apple Slaw By Stacey Amagrande

 

1 fennel bulb sliced thin

1/2 small red onion sliced thin

1 large apple diced small

1 grapefruit zest first then segmented 

1 handful fresh cilantro chopped

Juice of 1 lemon

2 tablespoons honey

1/4 cup apple cider vinegar 

A drizzle of EVOO

Salt and pepper

 

Combine all the produce in a bowl. Whisk together zest,lemon juice vinegar olive oil salt and pepper. Combine. This light fresh and crisp salad will pick up your palate and cut through any heavy meal items. Give fennel a try its superb! Enjoy!! From my kitchen to yours have a great day.

2 tablespoons minced garlic

One small cauliflower chopped into small florets equaling about two cups

1/4 cup raw cashews plus 1 cup water Blended to make cashew cream

Half teaspoon garam masala and 1/2 teaspoon cumin

Salt and pepper to taste

2-4 tablespoons of cooking oil to coat a large pan with fitted lid

1 tbsp nutritional yeast

1/3 cup Panko bread crumbs seasoned with salt and pepper

1 tbsp oil

 

Sauteed onion over medium heat until tender about 3 minutes. Then add the garlic, cauliflower, parsley and spices stir together, put the lid on and cook for about 8 minutes over medium low heat until cauliflower is very tender. Add the cashew cream and the yeast and cook for 2 to 3 minutes more.

To make the crumb topping toast the Panko bread crumbs in a pan with the oil until golden tasting for seasoning then put it on top of the cauliflower sprinkle with more fresh parsley and enjoy!