The Doctor's Order

From The Classroom to The Kitchen

in Side Dish· Vegetarian

Warm Kale Salad with Cranberries and Walnuts

 

Roasted Brussel Sprouts

This warm kale salad is extremely flavorful, super easy to prepare, and is packed with vitamins, including folic acid.  This can be served as an excellent side salad.Serves: 2

Ingredients

1 large bunch of organic kale
1 large shallot
2 teaspoons salt
1 tablespoon olive oil
2 large cloves of garlic, minced
a handful of dried cranberries
a small handful of chopped walnuts
1 tablespoon Balsamic vinegar

Directions

  1. Bring a large pot (5 quart/liter) of water to a boil while you are trimming the kale leaves and slicing the shallot. Trim the ribs out of the center of the kale leaves, then cut the leaves crosswise into ribbons. Slice the peeled shallot crosswise into thin rings.
  2. When water boils, add 2 teaspoons salt, then drop the kale leaves into the water and cook for 2 minutes (called blanching). Drain well through a sieve and place kale on a clean kitchen towel. Alternatively you can steam your kale for 2-3 minutes, then proceed with the recipe.
  3. In a medium saute or fry pan , heat the olive oil over medium low heat until warm. Add the shallot rings, then the garlic. Cook for 1-2 minutes, stirring until softened. Be careful not to let them burn. Add the cranberries, walnuts. and vinegar. Stir and cook for a minute, then add the cooked kale. Toss the kale ribbons to coat and warm, season up with salt and pepper, then serve.

in Vegetarian

Vegetable Lasagna (5 servings of vegetables in 1 helping)

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Vegetarian Lasagna

Ingredients

–      Zucchini

–      Kumato tomatoes

–      Bell peppers

–      Spinach

–      Mushrooms

–      Prego mushroom spaghetti sauce

–      Cheese: mozzarella, parmesan, romano, cheddar, ricotta, cottage

–      Seasonings: Italian, nature seasoning, red pepper flakes, basil, herbs de provence, garlic

 

Directions

  1. Thinly slice zucchini, tomatoes, mushrooms and bell peppers lengthwise.
  2. Lightly season zucchini. Spray pan and bake zucchini slices at 350° until softened.
  3. Mix approximately ½c cottage cheese with approximately 1c ricotta cheese and season.
  4. Foil and spray pan. Pour small amount of spaghetti sauce over bottom of pan and add layer of spinach.
  5. Layer zucchini, cottage and ricotta cheese mixture, mushrooms, bell peppers, spinach, tomatoes, spaghetti sauce and shredded cheese. Repeat layers.                                                            

in Snacks· Vegetarian

Pomegranate Guacamole

Pomegranates are not just for salads any more! Pair it with Guacamole and pita chips for a savory and sweet remix on a traditional appetizer.

Ingredients

2 Average sized avocados

2 small spoonfuls of garlic

handful of pomegranate seeds

Salt and Lemon juice to taste

1) Cut open pomegranate, separate the seeds, and set them aside.

2) Open the avocados and mash them thoroughly.

3) Add in garlic.

4) Add lemon juice and salt to taste

5) Finally garnish and top with pomegranate seeds. EnjoyPomegranate Guacamole