Zucchini & Green Bean Sautee

  • 1 Tbs extra virgin olive oil (divided)
  • 1 large zucchini (halved and thinly sliced)
  • 1 ½ cups trimmed green beans (cut in bite-sized pieces)
  • ¼ cup thinly sliced scallions
  • 2 Tbs lemon juice
  • ¼ cup crumbled cheese (Feta or Shredded Parmesan, or Blue Cheese) – optional garnish
  • salt and pepper to taste
  • red chili flakes (optional)


  1. Heat a large skillet over medium-high heat and drizzle the olive oil. Add zucchini, green beans, salt and pepper to the pan.
  2. Sauté, stirring frequently, until vegetables become bright green and crisp-tender, about 7-9 minutes.
  3. Remove from heat and stir in scallions, lemon juice and garnish with cheese and red chili flakes to serve.

Cheesy Beef & Cauliflower Casserole

  • 1 Tbs extra-virgin olive oil
  • ½ cup chopped onion
  • 1 med. bell pepper, chopped
  • 1 lb. lean ground beef
  • 3 Cups bite size Cauliflower florets
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon salt, or more to taste
  • ¼ teaspoon ground chipotle (optional)
  • 1 (15 oz) can petite-diced tomatoes
  • 2 cups shredded extra-sharp Cheddar cheese
  • ⅓ cup sliced pickled jalapeños
  • Optional: Tortilla Chips & Sour Cream for serving


  1. Position rack in upper third of oven. Preheat broiler to high.
  2. Heat oil in a large broiler-safe skillet over medium heat. Add onion and bell pepper; cook, stirring, until softened, about 5 minutes. Add beef and cauliflower; cook, stirring and breaking the beef up into smaller pieces, until it is no longer pink, 5 to 7 minutes. Stir in garlic, chili powder, cumin, oregano, salt and chipotle; cook until fragrant, about 1 minute. Add tomatoes and their juices; bring to a simmer and cook, stirring occasionally, until liquid is reduced and the cauliflower is tender, about 3 minutes more. Taste and add more salt if needed. Remove from heat.
  3. Sprinkle cheese over the beef mixture and top with sliced jalapeños. Broil until the cheese is melted and browned in spots, 2 to 3 minutes.
  4. You can serve with Tortilla Chips and top with Sour Cream or eat on its own.
    ***Notes: Make sure to use an oven-proof skillet/frying pan. If you have one with a non-stick coating, use it. It makes a huge difference. • Use less, more or completely omit the cheese. • Mushrooms can be also added, just reduce the amount of spinach a bit.

Perfect Roasted Beets

How to Serve Roasted Beets
Enjoy these roasted beets as a simple side dish, or gussy them up (I use fresh chives, goat cheese and a balsamic reduction). You can also serve them as a component within your meal, or on top of a hearty salad. You’ll find some suggestions below to help you improvise.


  • 1 ½ pounds beets (about 3 large or 5 small-to-medium)
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon fine salt, to taste


  1. Preheat the oven to 375 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Scrub the beets well with a vegetable brush under running water (no need to peel them at any point).
  2. Using a sharp chef’s knife, slice off the base of each beet to create a flat surface, and slice off the skinny pointy ends as well. Place each beet with its flat side against the cutting board and slice the beets in half, then slice the beets into wedges of even thickness, about ½ to ¾-inch thick on the widest edge.
  3. Place the beet wedges on the prepared baking sheet. Drizzle the beets with the olive oil and sprinkle with the salt. Toss until the beets are evenly coated, then arrange them in a single layer across the pan.
  4. Roast for 35 to 40 minutes, tossing halfway, until you’re able to pierce through the beets with a fork with light pressure. Season with additional salt, to taste, if desired, and serve.
  • Flavors that pair well with roasted beets:
  • Arugula and other bold greens, including collard greens
  • Avocado
  • Balsamic vinegar, red wine vinegar or apple cider vinegar
  • Black pepper
  • Carrots
  • Creamy cheese and dairy, including feta, goat cheese, blue cheese, ricotta, sour cream and plain yogurt
  • Fennel
  • Fresh herbs, including dill, basil, chives, mint, parsley, cilantro, tarragon and thyme
  • Honey and maple syrup
  • Lemon and orange
  • Lentils
  • Nuts and seeds, including pistachios, hazelnuts, walnuts, pecans, pine nuts, pepitas and sunflower seeds
  • Onions, especially green, red and shallots

Spring Salad with Asparagus & Zucchini


  • Lemon Vinaigrette:
  • 2 tbsp vegetable oil
  • 2 tbsp olive oil
  • ¼ cup fresh lemon juice
  • Zest from 1 lemon
  • 1 tsp Dijon mustard
  • ½ tsp honey, to taste
  • 2 cloves of garlic, minced
  • Sea salt and freshly cracked black pepper, to taste
  • Spring Salad:
  • 5-6 thick stalks Asparagus, ends trimmed
  • 2 cups butter lettuce (or romaine)
  • 2 cups Spinach (Kale can be used also)
  • 1 small Zucchini shaved (w/vegetable peeler)
  • 2 Radishes, thinly sliced
  • ¼ cup fresh Peas (or frozen & thawed)
  • ¼ cup of toasted Hazelnuts (or nut of your choice)
  • Shredded/shaved parmesan cheese
  • Olive oil to taste
  • Salt & pepper to taste
  • Preparation


  1. Lemon Vinaigrette: Make the lemon vinaigrette by combining vegetable oil, olive oil, lemon juice, lemon zest, Dijon mustard, honey, to taste, minced garlic, and sea salt & freshly cracked pepper, to taste. Whisk until well combined; set aside to allow flavors to mingle.
  2. Make the spring salad by preheating the oven to 375 degrees.
  3. Place the asparagus on the baking sheet then drizzle a bit of olive oil then season with sea salt & freshly cracked pepper, to taste; toss to coat. 
  4. Place into the oven to roast for 5-7 minutes, until the raw taste is gone but still rather firm. Remove from the oven and place on a plate to cool. Once cool, shave with a vegetable peeler or slice thinly with a knife. 
  5. Combine the butter lettuce with the spinach and arugula in a bowl along with the shaved asparagus, zucchini, radish slices, and peas; drizzle with some well-whisked lemon vinaigrette, to taste. 
  6. Gently toss the salad to coat then pour into a serving bowl. Top with the toasted hazelnuts, and a bit of shaved parmesan, then season with sea salt and freshly cracked pepper, to taste. 
  7. Serve immediately with additional vinaigrette and lemon wedges on the side. Enjoy. 

Spinach Asparagus Frittata

  • 3 tbsp Olive Oil
  • 1 Onion, diced
  • 7 ounce Spinach
  • 7 ounce Asparagus Stalks
  • 3 Garlic Cloves
  • 5 Eggs
  • ½ tsp Salt
  • Black Pepper
  • 1 tsp Thyme (or parsley, chives, etc. herbs of your choice)
  • ½ cup Milk
  • 3 ounce Cheddar Cheese, or cheese of your choice


  1. In an oven-proof skillet/frying pan, heat the oil and add diced onion. Sauté for about a minute before adding the spinach in. Sauté until the spinach has reduced its volume.
  2. Now preheat the oven to 400 degrees F.
  3. Meanwhile: Wash the asparagus and trim off the hard ends. Cut the rest of the stalks into 1-1 ½ inch long pieces. Peel and mince the garlic. Add both the garlic and asparagus to the spinach and sauté for 1-2 minutes.
  4. In a medium bowl, beat the eggs. Add salt, pepper, thyme and milk and stir well. Pour this mixture over the veggies and cook for a few minutes. When the eggs around the edges start to set, transfer the skillet into the oven.
  5. Bake for 15 minutes or until the eggs are set.
  6. Top with grated cheese and serve warm or cold for breakfast, lunch, brunch, dinner or as appetizer.

    *Notes: Make sure to use an oven-proof skillet/frying pan. If you have one with a non-stick coating, use it. It makes a huge difference. • Use less, more or completely omit the cheese. • Mushrooms can be also added, just reduce the amount of spinach a bit.

    Calories: 312kcal | Carbohydrates: 9g | Protein: 16g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 230mg | Sodium: 556mg | Potassium: 563mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5587IU | Vitamin C: 20mg | Calcium: 290mg | Iron: 4mg