Spaghetti Squash + Chicken Apple Sausage in Roasted Red Pepper Sauce

ROASTED SPAGHETTI SQUASH

ingredients.

• 1 spaghetti squash (cut in half length wise)

• 1 tablespoon olive oil

• salt and pepper to taste

instructions.

Preheat oven to 425 degrees. Drizzle squash flesh with 2 tablespoons olive oil and season with salt and pepper. Place cut side down on a parchment-lined rimmed baking sheet. Roast until squash is tender when pierced with a knife, about 1 hour.

CHICKEN APPLE SAUSAGE + RED PEPPER SAUCE

(sauce adapted from the minimalist baker recipe)

ingredients.

• 1 Package Chicken Apple Sausage cut into1 inch slices)

• 2  red bell peppers

• 1 small red onion (finely chopped)

• 2 Cups Baby Spinach

• 4 cloves garlic (finely chopped)

• Sea salt and ground black pepper (to taste)

• 1 1/2 cups Coconut Milk

• 1 1/2 Tbsp cornstarch or arrowroot powder (or other thickener of choice)

• 1 pinch red pepper flake (optional)

• Garlic powder and onion powder to taste

instructions.

• Heat oven to 500 degrees F (260 C) and roast red peppers on a baking sheet until charred - about 25-30 minutes (peel away) charred skin, seeds and stems. Set aside.

• While the red peppers are roasting, bring a large skillet over medium heat and sauté onion and garlic in olive oil until golden brown and soft - about 4-5 minutes. Season with a generous pinch of salt and pepper and stir. Remove from heat and set aside.

• Add chicken apple sausage to a pan on medium high heat with a table spoon of olive oil. Cook 2-4 minutes on each side. Remove from pan.

• Transfer sautéed onion and garlic to blender with roasted peppers, coconut milk, red pepper flake, and cornstarch. Season with desired amount of salt, pepper, and red pepper flake, garlic and onion powder.

• Blend until creamy and smooth, taste and adjust seasonings as needed.

• Once blended, place sauce back in the skillet over medium heat to thicken. Once it reaches a simmer, reduce heat to low and continue simmering add chicken sausage.

• Add spinach and stir until wilted. About 3 mins.

• Use a fork to remove the flesh of the spaghetti squash and add to sauce and mix thoroughly or serve sauce over a bed of squash “noodles”.

• Serve with a garnish of parsley and grated parmesan cheese.

Chocolate Covered Strawberries

INGREDIENTS

• 6 ounces german sweet chocolate, chopped

• 1 pound strawberries (about 20), washed and dried very well

• 1-2 tablespoons Coconut Milk

INSTRUCTIONS

1. Place the chocolates into a microwave safe bowl. Add a splash of coconut milk. Microwave in 30 second intervals until chocolate is completely melted (but not bubbling). Stir until smooth. set aside to cool for 2 mins.

2. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem or green leaves, dip the strawberries (one my one) into the chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat process with the rest of the strawberries.

3. Set the strawberries aside or place into the fridge until the chocolate sets, about 30 minutes.

Not Ya Grandma’s Collard Greens

INGREDIENTS

• 3 bunches of collard greens (cleaned and chiffonade sliced)

• 1 large Red Onion (sliced

• 1 cube Vegetable Bouillon + 4 cups water or 4 cups vegetable broth

• Salt + Pepper to taste

• Smoked Paprika

• Garlic Powder

• Onion Powder

• 1/4 tsp crushed red pepper

• 2 Tbsp Olive or Avocado Oil

INSTRUCTIONS
Heat oil in a large pot over medium-high heat. Add onion, and cook until translucent.

Pour in broth, and season with salt, pepper and remaining seasonings Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Tropical Sunset Sangria

Sangria is one of my favorite beverages. Sangria allows me to infuse refreshing fruit flavors into wine for a truly magical experience. Sangria does not have to only be enjoyed during the summer! It’s October and I am still sipping away on this sunny rooftop! Add some fresh fruit to your favorite wine and you can create endless Sangria options that will be sure to impress your guests.

Speaking of impressive, the glassware you choose to serve your drinks in are just as important as the contents! I always aim to dress up my drinks with glassware that truly compliments what I am serving. The Double Banana Leaf Stemless glasses by Mignon Faget feature a simple and clean design with a touch of gold. These glasses are guaranteed to be a conversation piece. Stemless glasses offer a casual yet glamorous vibe to happy hour at home! Click here to find more glassware options from MF. Below I’ve included my Sangria recipe that is sure to spice up any dinner party or gathering.

Use unique serving trays to serve your drinks and snacks on. The decor you choose can truly take you away to an exotic location right in the comfort of your own home!

INGREDIENTS

1 bottle Grifone Primitivo Zinfandel  (or wine of choice)

1 kiwi (diced)

I mango (diced)

I apple (diced)

1 lime (diced)

2-4 tbsp white sugar

Optional

1/4 cup brandy

1/2 cup orange juice

INSTRUCTIONS

Place all the ingredients into a large pitcher and stir to combine.

Refrigerate sangria for 3 to 4 hours, up to overnight, before serving.

When ready to serve, give the sangria one last stir and pour into a glass to serve.

Zucchini Squash Zoodles

Pasta is delicious but it’s also packed with lots of carbs. As an alternative you can use vegetables and a spiralizer to create Zoodles which have a similar bite and texture but are a much heather option than Pasta.

INGREDIENTS

• 2-3 medium zucchini spiralized

• 2 Tablespoons butter

• 2-3 large cloves garlic minced

• Salt and pepper to taste

INSTRUCTIONS

1. Spiralize zucchini into thin noodles using a spirlizer. 

2. Heat large pan on medium-high heat. Melt butter, then add garlic. Cook garlic until fragrant (about 1-2 minutes) Be careful not to burn garlic. 

3. Add the zucchini noodles and and salt & pepper to taste. Cook for 1-2 minutes or just until the zoodles are al dente.

4. Remove from heat and serve immediately. Top with more parmesan if desired.

Roasted Eggplant, Broccoli and Cherry Tomato

INGREDIENTS

1 medium eggplant sliced in 1/4 in slices lengthwise

1 cup cherry tomatoes sliced in half length wise

1 head of broccoli flourets

1 red onion sliced thinly

2 tbsp Oregano

Salt and pepper to taste

Olive Oil

INSTRUCTIONS

Place vegetables in a baking dish and coat with olive oil , salt, pepper, oregano place in 350 degree over for 25-30 minutes until vegetables are fork tender and golden brown

Chicken Noodle Soup

CHICKEN SOUL SOUP

INGREDIENTS

• 1 tablespoon butter

• 1/2 cup chopped onion

• 1/2 cup chopped celery

• 4 (14.5 ounce) cans chicken broth

• 1/2 pound chopped cooked chicken

• 1 cup sliced carrots

• 1/2 teaspoon dried basil

• 1/2 teaspoon dried oregano

• 4 Sprigs Rosemary

• Salt and pepper to taste

INSTRUCTIONS

In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, carrots, Rosemary, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Mediterranean Buddha Bowls

Buddha Bowls are buildable bowls consisting of a base such as a grain or greens topped with a variety of yummy ingredients. A “Buddha Bowl,” as defined by urban dictionary, is “a bowl which is packed so full that it has a rounded ‘belly’ appearance on the top much like the belly of a buddha.” The recipe below is for my Mediterranean Buddha Bowls which are packed with lots of flavor... and it's vegan friendly. Give it a try and let me know what you think.

Crispy Baked Falafel

Ingredients

• 1 can chickpeas drained

• 1/2 cup medium red onion chopped

• 1 cup fresh parsley or cilantro chopped or a mix of both

• 3 cloves garlic peeled

• 1 tablespoon ground cumin

• 1/2 teaspoon kosher salt

• 1 teaspoon baking powder

• 2 teaspoons lemon juice

• 2 tablespoons extra virgin olive oil

INSTRUCTIONS

1. Preheat the oven to 400°F and grease a baking sheet with oil.

2. Drain the chickpeas and add them to a food processor along with the onion, parsley, garlic, cumin, salt, baking powder, sesame seeds, and lemon juice. Pulse the mixture just until the ingredients are minced but not pureed, scraping down the sides as needed.

3. Using an ice-cream scoop or your hands, form small 2 inch balls and gently flatten them to form falafel shape. Arrange the falafel on the greased baking sheet and brush the top of the falafel with oil.

4. Bake the falafel for 20 minutes, flip halfway, until golden and crispy on the outside. 

Toppings

• 1 cup grape tomatoes (diced)

• 1/2 Red onion (thinly sliced)

• 1/2 Cucumber (diced)

Alternatives: Radish, Beets, Olives, Feta Cheese

Roasted Red Peppers

• Olive Oil

• 2 Red Peppers

INSTRUCTIONS

1. Heat oven to 450F degrees.

2. Wash peppers and cut in half.

3. Remove seeds and stems.

4. Place upside down (skin side up) on a cookie sheet coated with olive oil spray.

5. Bake for 10-15 minutes or so, until skin of pepper is seriously black

6. Let cool so you can touch them.

7. Skin will peel off easily.

8. Slice into desired thickness

Grilled Eggplant

• 1 medium eggplant

• olive oil

• salt & pepper

1. Slice eggplant lengthwise into 1/2 inch slices

2. Brush each side with olive oil

3. add salt and pepper to taste

4. Place eggplant on grill; grill over medium heat 10 minutes or until tender, turning and basting occasionally.

5. Remove from grill and let cool

ASSEMBLY

In a bowl, add greens or grains as a base.( I used baby spinach but you can use any leafy green). Arrange the toppings to your liking and serve immediately. Alternatively you can present these ingredients buffet style to your guests and let them assembly their own bowls. You can also add your favorite tzatziki or Tahini sauce.

Pineapple Strawberry Guava Ice Pops

Nothing screams Summer more than a juicy, cold and refreshing pop sickle. Frozen treats like these Pineapple Strawberry Guava Ice Pops are the freshest way to tingle your tastebuds with the flavor of sweet tropical fruit. Give these easy treats a try and I promise you will not be disappointed!

INGREDIENTS

• 1 cup pineapple chunks (fresh or frozen)

• 1 cup strawberries (fresh or frozen)

• 1/2 cup guava nectar

• 1/2 cup pineapple juice

EQUIPMENT

• Blender

• Ice Pop Mold

I purchased my mold at dollar tree (yes you heard me right). Many retailers sell pop molds online as well, See one option here.

INSTRUCTIONS

Add all ingredients to a blender and blend until smooth.

Pour or spoon mixture into molds being sure to fill each to the top.

Add sticks and Freeze for a minimum of 4 hours or overnight.

Before attempting to remove pops from the mold, run warm water over the mold base or sit mold in a shallow pan of water for 5-8 seconds to loosen pops.

Remove pops and serve immediately.

Yields 6 pops