Category Archives: Veggies

Chicken Asparagus Roll-Ups


An All-In-One dish, perfect served with fresh baked bread and a mandarin orange spinach salad .

4 six ounce boneless, skinless chicken breasts
1 lb lightly steamed asparagus
8 oz mozzarella cheese, shredded
1 medium onion, minced
dried spices of your choice (or one of the Mrs. Dash blends)

Preheat oven to 350F.

Place chicken breasts between layers of plastic wrap and using a rolling pin or meat mallet, pound until flattened out to about 1/4″ thick. Spread layer of minced onion on inside of chicken breast, then on one end, place 5-6 asparagus spears, and cheese. Roll chicken breast up like a jelly roll, and place in a 9″x13″ baking dish. Repeat with remaining breasts. Sprinkle tops lightly with dried spices.

Bake for 25-30 minutes, or until juices run clear and chicken is no longer pink.

Serves: 4.


Saint-Jacques au four et legumes au wok

Some might say it’s a bit pretentious of a name for “Baked Scallops and Stir-fried veggies,” but a dish with class deserves such a description!

1 stick of unsalted butter, melted
2 lbs bay scallops, rinsed and patted dry
2/3 cup Panko bread crumbs
1 1/2 tsp garlic powder and 1 1/2 tsp onion powder
1 tsp paprika
1 tsp Italian seasoning
4 garlic cloves, minced
1/2 cup grated Parmesan cheese

Preheat oven to 400 F. In a 9″ round dish, add melted butter, and scallops that have been drained, rinsed, and patted dry between paper towels. Toss to combine, then distribute into one even layer.

In a bowl, combine all the other ingredients and using a fork, mix well to combine. Layer this topping evenly over the scallop and butter mixture.

Bake until scallops are firm and opaque, about 25-30 minutes.

Serves: 6

(For the stir fried veggies, use any mix that you like. I used baby corn, snow peas and broccoli. Heat your wok (or large skillet) with 2 tbsp oil. Add 2 minced cloves of garlic, and 2 tbsp finely diced fresh, peeled ginger. Saute this for 1-2 minutes until fragrant and then add veggies and stir-fry for 5-6 minutes, or until tender and heated through.)


Insalata Caprese

Insalata Caprese.

Very easy to make.

Fresh tomatoes, fresh basil, fresh mozzarella. Slice tomatoes and mozzarella 1/4″ thick, layer in alternate layers on a serving dish. Chiffonade basil (cut into thin strips) and scatter over. True caprese only has olive oil as a dressing. I recommend a nice balsamic to be drizzled over as well, and some cracked black pepper. Serve as an appetizer for lunch or dinner.


Braised Onions, Potatoes & Spinach

Braised Onions, Potatoes & Spinach

1 tbsp olive oil
4 medium onions, sliced thinly
4 cloves minced garlic
1 tbsp minced, peeled ginger
1 tbsp ground cumin
1 tsp Kosher salt
1 tsp cracked black pepper
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1 14-ounce diced tomatoes in juice (fire roasted works nicely if you can find them)
1 cup vegetable broth
2 lbs potatoes, washed, peeled, and cut into 1/2″ pieces
1 lb fresh spinach, washed, drained, and any tough stems removed
¼ tsp cayenne pepper
2 tbsp freshly squeezed lime juice

In large skillet, add oil over medium heat until light wisps of smoke appear (about 60 seconds). Add onions and cook, stirring, until softened but not browned (about 8 minutes). Add garlic, ginger, cumin, salt, pepper, nutmeg and cloves. Cook for and additional minute, stirring to combine. Add tomatoes with juice and vegetable broth, stirring to combine. Increase heat and bring to a boil.

Add potatoes and stir to combine. Place in a baking dish and bake in at 350 for 45-60 minutes or until potatoes are fork tender. At this point, turn oven off. The residual heat will complete the cooking process. In 1/4 lb batches, add spinach, stirring well after each addition, until spinach submerged in the liquid. In small bowl, dissolve cayenne in lime juice. Add to baking dish and stir well. Return to oven for another 10 minutes, or until spinach is wilted.

Serves 8 as a side dish, 4 as a main course.


Gorgonzola Asparagus Bake

Gorgonzola Asparagus Bake

2 pounds young asparagus (the more narrow, the more tender)
3 tbsp chopped chives
2 cloves garlic, minced
4 ounces Gorgonzola cheese, crumbled
1 cup all purpose flour
1 1/2 tsp baking powder
1/2 teaspoon salt
2 ounces unsalted butter, melted
5 eggs (or 10 ounces egg substitute)
1 cup milk
1 tsp cracked black pepper
1 pinch Kosher salt

Preheat oven to 350 F. Trim asparagus of any tough, woody ends to their stems, and then steam just until tender. Sift flour, baking soda and 1/2 teaspoon salt together, then add chives, minced garlic, Gorgonzola, butter, eggs, milk, Kosher salt and pepper in a bowl and mix to combine.

Place asparagus in a greased 9 x 9 inch cake pan. Pour egg mixture over and bake for 30 to 40 minutes or until golden brown. May be served warm, room temperature or cold.

Serves: 4-6.


Escalloped Potatoes

Escalloped Potatoes

1 tsp olive oil
2 cloves garlic, minced
1 medium yellow onion, sliced paper thin
1/2 teaspoon ground sage
1 tbsp all-purpose flour
1 cup skim milk
1/2 cup water
1/4 tsp fresh ground nutmeg
1/2 tsp fresh ground white pepper
1/4 tsp salt
4 medium Russet potatoes, sliced into thin chips
1 cup reduced fat mozzarella/cheddar blend

Preheat oven to 375F. Spray a 9″ tart pan with non-stick cooking spray.

In a medium saucepan, heat oil over medium heat. Add garlic, onion and sage, stirring to coat with oil. Sauté for 3-4 minutes or until onions are translucent but not coloured. Stir in flour until combined, then gradually stir in milk and water. Bring to a boil and whisk until thickened, which will take 4-5 minutes. Add salt, pepper and nutmeg. Remove from heat and allow to cool slightly.

Starting in a ring, allow potato slices to overlap and cover the bottom of the tart pan. Place half of the onion mixture on top and spread out. Add a second layer of potatoes, followed by the other half of the onion mixture. Finish with a layer of potatoes, then sprinkle the cheese on top.

Cover tart pan with foil and bake for 45 minutes; remove foil and bake until cheese is slightly browned, about another 10-12 minutes. Serve immediately.

Serves 6 as a side dish, 4 as an entrée.