Archive for October 2015

Vegan Lasagna by Catch a Healthy Habit

Zucchini Lasagna  serves 4-6 4-6 med Zucchini, sliced thin on mandolin 4c Spinach 1head Broccoli, chopped 1/4c Olive Oil 1/2t Salt 1 recipe ‘Ricotta’ 1 recipe Basil Oil Mix together broccoli, spinach, olive oil & salt and dehydrate for 30-40min until tender. Layer sliced zucchini in a small pan to cover the bottom, cover with…

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Beet & Farro Salad with Ginger Vinaigrette

The Beets   1.  You can either roast them (brownie or casserole container–something with edges) with a little salt and just enough water for them to steam….covered with foil…in a 350 degree oven…until tender…(depending on their size cooking times can vary)   or 2.  You can boil them in a pot with salted water until…

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Roasted Red Lentil Hummus by Matt Stanzak for the Sept. FIO

Roasted Red Lentil Hummus *2 cups red lentils *3 carrots *1 onion *2 celery stalks *5 cloves garlic *1 tbsp. Indian Spices such as Garam Masala (optional) *1 cup chickpeas (either store bought…if not soak overnight in cold water and cook separately) *2-3 lemons juiced (depending on how “lemon-y” you like it *4 oz tahini…

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September's Fork It Over with Matt Stanzak (Menu) & Wine (SG&G)

Passed Hors D’oeuvres *Spiced Red Lentil Hummus Tomato Toast *Roasted Fall Squash with maple shallot creme fraiche *Spicy Crab with Honey Crisp Apple First Course *Raw Broccoli Salad with Asian Pear and Hijiki Second Course *Roasted Beets with Farro, Watercress, Pecorino, Mint, Ginger Vin., Sunflower Seeds Entree *Grilled Swordfish Vegetable Kabobs with a Fennel Caper…

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Calabrian Eggplant Fritters – October Recipe of the Month

Calabrian Eggplant Fritters Serves 6 Ingredients: 2 pounds eggplant, peeled and cut into a rough dice 1/4 cup finely grated pecorino cheese 1/4 cup finely grated parmesan cheese 3 eggs, slightly beaten 1/2 cup bread crumbs 3 tablespoons extra-virgin olive oil 1/4 cup basil, cut into fine ribbons (chiffonade) kosher salt red pepper flakes, to…

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