Chef Alison Turner

Category Uncategorized

Sweet Potato, Lentil, and Coconut Soup Served Over Basmati Rice

Onions, garlic and fresh ginger are sautéed until soft and translucent with ground coriander, cumin and red pepper flakes, and then chopped sweet potato, lentil, and vegetable stock are added. All of this simmers until cooked through and then fresh… Continue Reading →

White Bean Chicken Chili with cilantro, avocado

Salsa verde, green chilies and onions slow simmer in stock and spices to create a spicy, flavorful backdrop for the white beans, corn, and chicken. Reheat and serve with chopped avocado, cilantro and a few tortilla chips for some crunch.

Mexican Rice with Fajita Chicken and Black Bean and Corn Salsa

Rice is slow cooked in a blend of Mexican spices and tomatoes and served with chicken, peppers and onions that have been cooked in fajita spices. Served alongside is a chilled black bean, corn and tomato salsa.

Mediterranean Quinoa Bowl

Quinoa is cooked in vegetable stock as a base for this bowl. Sweet potatoes and red onion are roasted until tender, and chickpeas are cast iron roasted with garlic and oregano to add to the mediterranean flavors. Finish the bowl… Continue Reading →

Summer Minestrone Soup

Summer vegetables and a parmesan rind simmer in a vegetable broth of Italian Spices, carrots, celery, onion, San Marzano tomatoes, and garlic, until tender. Gluten free brown rice pasta, cannellini beans and fresh kale round out this hearty and flavorful… Continue Reading →

Pistachio Pesta Gluten Free Penne with Lemon Rosemary Chicken

Pistachios, garlic, fresh basil, parmesan cheese, and olive oil are blended together to make a flavorful pesto to stir over gluten free penne. Plump chicken breasts are pounded and marinated in fresh lemon juice, chopped rosemary, lemon zest and olive… Continue Reading →

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 →

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