Chef and Artist

Month August 2020

Greek Lemon Herb Rice Bowl with Grilled Summer Vegetables drizzled with a Garlic Lemon Tahini Sauce

Reheat the rice, and then sprinkle on the pistachios. Reheat the vegetables in the microwave; add to the rice, and top with a drizzle of the Tahini sauce to finish.

Lemon Pepper Salmon with Cauliflower Puree, and Lemon Roasted Brussels Sprouts and Carrots

Lemon zest and cracked pepper are added to the salmon steaks, and then baked. Served with a cauliflower puree, and Roasted Brussels Sprouts, carrots, with a savory spice blend and dotted with raw pecans to finish. To reheat just microwave… Continue Reading →

Roasted Vegetable and Black Bean Enchiladas

Roasted Sweet potatoes, peppers, onion, zucchini and yellow squash are layered with black beans, vegan almond cheese, and yellow corn tortillas. A homemade enchilada sauce binds it all together and is baked until it is all heated and melted together…. Continue Reading →

Buckwheat and Lentil Bake with Marinated Tomatoes and Cucumbers

Buckwheat and Lentils simmer until tender in vegetable stock and then sautéed garlic, fancy pants mushrooms and onion are added along with fresh spinach to add flavor and depth to the dish. all of this is then combined with parmesan… Continue Reading →

Salmon Quinoa Cakes with a Zesty Lemon Salad with Butternut Squash, Roasted Pumpkin Seeds, Cranberries and Goat’s Cheese

Mixed greens dotted with bitter radicchio pair beautifully with the tangy lemon dressing, salty, crunchy pumpkin seeds, and honey drizzled roasted delicata squash. Place the dressed salad on a large plate and top the delicata squash and pumpkin seeds, and… Continue Reading →

Quinoa Buddha Bowl with Sweet Potato, Chick Peas, Edamame, Carrots and Peanut sauce

Quinoa cooked in vegetable stock is the base for this hearty dinner. Cinnamon, garlic and cumin are added to sweet potato and then roasted.  Chick peas and red onion are marinated with red wine vinegar, olive oil, and fresh herbs… Continue Reading →

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