Chef and Artist

Month November 2020

Lentil Soup

Garlic, paprika, oregano, and turmeric are sautéed with onion and carrots to create the base of this hearty lentil soup. Lentils slow simmer in vegetable broth until they burst, and then it is all pureed to perfection.

Spicy Black Bean Soup & Gluten Free Corn Muffins

Fire roasted tomatoes, corn, pepper, onions, black beans and rice make up this hearty soup. Spices of cumin, chili in adobo sauce, garlic and red pepper flakes simmer in vegetable broth and help make this soup a flavorful meal. Just… Continue Reading →

Chicken Tomato and Spinach Pasta with a mixed green salad

Italian herbs and sun-dried tomatoes packed in olive oil are tossed with chunks of chicken breast and sautéed until colored and cooked through. Fresh grape tomatoes and spinach are then added to the pan along with garlic, almond milk and… Continue Reading →

Maple Glazed Salmon with Sweet Potato and Carrot Mousse and Roasted Asparagus

Soy sauce, ginger and maple syrup glazed salmon roasted in the oven and served with a smooth and flavorful sweet potato and carrot puree. The meal is finished with a simple salt, Pepper and olive oil fresh roasted asparagus. To… Continue Reading →

Black Bean Enchiladas with Corn, Tomato and Avocado Salad

Sweet onion and red peppers are sautéed with a fresh jalapeño, cumin and chili powder until soft and colored. Black bean and fresh cilantro are added for a wonderful colorful filling for the corn tortillas. A homemade enchilada sauce of… Continue Reading →

Greek Cannellini Bean Soup with Gluten Free Biscuits

Trinity of onion, celery and carrot, make up the base of this bright and protein rich soup. Vegetable stock and cannellini beans are added and slow cooked until tenter. The soup is finished with fresh parsley, lemon zest and a… Continue Reading →

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