Hidden Recipes

Stuffed Acorn Squash

1 acorn squash, halved cleaned
1/2 lb pork sausage
1 large leek, quartered and sliced
5 large mushrooms, diced
1 large clove garlic
5-6 brussel sprouts quartered
Celtic sea salt
¼ cup Parmesan

Preheat oven to 350. Put acorn squash is a baking dish and bake for 30 minutes. Saute sausage, leek, garlic, mushroom and brussel sprouts over medium. Once sausage is cooked turn off heat, add sea salt. Divide sausage mixture between the two halves of Acorn squash-filling the squash. Bake in a baking dish for 30 minutes or until squash cooked. Add Parmesan over the top of the squash and let sit in the oven for another minute or two until Parmesan melts lightly.

Serves 4-6 people

Rosemary Roasted Root Vegetables

3 Parsnips
3 beets
4 carrots
olive oil
2 cloves garlic
½ tsp Celtic sea salt
1 T fresh rosemary chopped

Peel and cut vegetables. Put vegetables in a large mixing bowl (better if you separate the beets from other vegetables). Mince the garlic. Drizzle olive oil over the vegetables, add garlic, sea salt and rosemary. Mix until all vegetables are coated with oil/garlic/sea salt/rosemary mixture. Let set for 15 minutes. Preheat oven to 400 degrees. Place vegetables on a cookie sheet in a single layer. Bake in oven 30-45 minutes or until vegetables are soft but not mushy.

Serves 2-3

Vegetable Fried Rice

1 egg
1 1/2 cups brown rice cooled
1 cup vegetables
2 Green onions sliced
2 Tablespoon + 1tsp tamari
Olive oil
Sesame Oil (optional)

Lightly oil the pan. Mix 1 tsp Tamari with the egg/scramble together. Cook on medium until solid, flip and cook until all raw egg is cooked. Remove from pan. Add rice to the pan, add 2 T Tamari and vegetables. Cook on medium stirring occasionally until vegetables are al dente. While rice is cooking dice eggs. Turn off heat. Add eggs and green onion. Mix.

Serves 2-3 people

Greek Dandelion Greens

1 bunch dandelion greens washed and chopped
1 clove garlic
2 tsp grass fed butter
Juice of ½ a lemon
2 tsp olive oil
Sea salt

Over medium heat melt butter. Add garlic and dandelion greens. Saute for 3 minutes. Remove from heat and pan. Toss greens with lemon juice and olive oil. Add sea salt to taste. Serve warm

Ramen Noodles

2 cups bone broth
1 cup water
2 tsp tamari
1/4 cup mirin
1 tsp fish sauce
1 tsp sesame oil
1 cup chicken torn in pieces
1 small zucchini cut julienne
1 carrot cut julienne
1 green onion chopped or sliced
1/4 - 1/2 small diakon radish cut julienne
1/2 cup broccoli
Ramen noodles (for 2)

Mix broth, tamari, mirin and fish sauce, bring to almost a boil, turn down to simmer add chicken and ramen noodles. Cook for approx 3-5 minuters or until the noodles are 3/4 cooked. Add vegetables. Cook for 2 more minutes. Serve in a bowl add 1/2 tsp sesame oil to each bowl (optional)

Mini Quiche

2 ½ cups diced vegetables
12 eggs
½ tsp of sea salt
1/3 cups shredded cheese (optional)
olive oil

Preheat oven to 350. Spray muffin cup with olive oil. Divide the vegetables evenly among the muffin cups. Mix eggs and salt in a 4 cup measuring cup. Pour eggs over the vegetables. Sprinkle cheese over the top of the egg/vegetable mixture. Bake for 18 to 20 minutes. Take out and let set for 5 minutes.

Makes 12

Fall Oatmeal

1 apple diced
2 cups water
1 cup Oatmeal
¼ cup Raisins
¼ cup Pecans roughly chopped
1 Tablespoon real maple syrup

Put water and apple in pan. Turn on high and bring to a boil. Add Oatmeal. Cook for 1-5 minutes (depending on the type of oatmeal you purchased). Turn off the heat. Add remaining ingredients and stir.

Serves 2-3

Grilled Zucchini

2-3 zucchini
olive oil
2-3 cloves of garlic
sea salt

Slice 2-3 zucchini length-wise about 1/4 inch thick. Place in appropriate sized mixing bowl
Drizzle lightly with olive oil.
Chop 2-3 cloves of garlic and mix in with zucchini and olive oil.
Let it sit for about 20 minutes to "marinate"

Grill on a hot bbq for approximately 7-10 minutes flipping once during cooking so you get great grill marks on both sides. When you flip sprinkle with a little sea salt.