Spinach Artichoke Dip

Who else loves the hearty, creaminess of Spinach & Artichoke dip? Want an eggless version? Look no further!! This recipe will take you 20 mins tops & has 5 simple ingredients.  ​

Time: 20 mins​

Ingredients:​

• 1 box frozen spinach​
• 1 can artichoke hearts ​
• 1/2 cup plain unflavored yogurt ​(can sub sour cream) 
• 1/3 cup cream cheese ​
• 1/4 cup grated parmesan cheese ​

Recipe:​

1. ​Strain the spinach in two layers of towels, you want as much moisture out of it as possible. 
2. In a large bowl, mix the cream cheese, yogurt, cheese, and the spinach. You don't need to add salt because the cheese is salty.  ​
3. Pour the mixture into an oven safe bowl & bake on 375 for 15 - 18 minutes. ​

Sprinkle paprika if you want but it's delicious without it! ​ Enjoy with tortilla chips, pita bread, plantain chips, whatever you like with your dip! 

Succotash

Weird to try making something you never ate before! What can I say, I'm adventerous! And I'm glad I tried it. Succotash just might be the perfect side dish for Spring (if it ever shows up!) 

 Time: 40 mins 

Ingredients: 

• 1 can lima beans 
• 2 cups corn kernels (I used frozen)
• 1/2 white onion
• 3 cloves garlic
• 1 teaspoon dried thyme  
• 1/3 red onion, diced
• 2 cups grape tomatoes 
• 1 tablespoon olive oil  
• 1 tablespoon red wine vinegar  
• Salt & pepper to taste  

Recipe:  

1. Pour the lima beans, 1/2 onion, garlic cloves & some salt and pepper into a medium sized pot. Cover with water. 
2. Bring the water to a boil then cover the pot & lower the heat to a simmer. Let simmer for 20 mins.
3. Once the 20 minutes are over, reserve about 1 cup of the liquid, then strain the rest. Remove the garlic cloves & half onion. 
4. In a large skillet, add the olive oil & the red onion. Sauté for 1 min on medium heat.  
5. Add the tomatoes, thyme & the corn to the skillet.  
6. After about 3 minutes, add the lima beans, red wine vinegar & reserved liquid to the skillet.  Add salt & pepper now as well. 
7. Toss the mixture to combine, then remove it from heat & serve! 

Stuffed Mushrooms

What a delightful vegetarian appetizer!! Stuffed mushrooms are so easy to make & so impressive to serve. I came up with this recipe based on ingredients I had on hand, so  feel free to adjust the ingredients for stuffing based on what you have! 

Time: 30 minutes  

Ingredients:  

• 10-12 large stuffable mushrooms (can also use smaller ones for variety)  
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup grated parmesan cheese  
• 8-10 green olives  
• 1/4 cup bread crumbs  
• 1 teaspoon minced fresh sage  
• 1-2 teaspoons smoked paprika  
• 1-2 tablespoons diced jalapeño

Recipe:  

1. Carefully rinse the mushrooms or wipe them with a damp paper towel.  
2. Pull out the stems & dice them, set them aside in a bowl.
3. Dice the olives & add them to the bowl with the mushroom stems.  
4. Add to the bowl the cheese, fresh sage, bread crumbs, & jalapeño.  
5. Carefully place enough of the mixture into the mushrooms so that it doesn't spill over but are well-stuffed. 
6. Place the mushrooms on a cookie sheet with cooking spray or parchment paper. 
7. Sprinkle the smoked paprika on top & bake on 350 for ~20 minutes depending on the size of your mushrooms.  

Tip: when the mushrooms start to form a little moisture underneath, they're ready! 

Shepard's Pie

Nothing better than a savory pie on a cold, rainy, NYC evening!  Spiced ground lamb with peas & carrots smothered with garlic mashed potatoes. Need I say more? Recipe below, try it. Your tummy will thank you. 

Time: 1 hour

Ingredients: 

• 1 packet ground lamb or meat of your choice  
• 2 large rustic potatoes, chopped into large chunks  
• 1/4 onion, diced
• 3 cloves garlic, minced
• 1 cup peas & diced carrots mixed (I used frozen kind, canned will work too) 
• 1 teaspoon smoked paprika  
• 1.5 teaspoons of chili powder, ground cumin, & cayenne pepper  
• Salt/pepper to taste 
• Chives for garnish (optional) 
• 1 handful cheddar cheese (optional) 
• 1 tablespoon vegetable oil  
• 1 cup milk or lactaid  

Recipe: 

1. Submerge the potato chunks in water in a large pot. Bring the water to a boil & leave it for about 25 minutes or until they are soft enough to mash.
2. Heat the oil on medium heat in a skillet or pot.  Add the onion & garlic.
3. Brown the ground meat in the pot with the garlic & onion (include the chili powder, cumin, cayenne, salt & pepper.)
4. Use a deep Pyrex dish to scoop the browned meat into. 
5. Using the skillet or pot the meat browned in, sauté the carrots & peas with a little salt & pepper. Pour these over the ground meat in the Pyrex.  
6. Strain the potato chunks once they're soft & then pour them back into the pot they boiled in (without the water).  
7. Mash the potatoes with salt, pepper & milk.  Spread them on top of the carrots & peas.  
8. Sprinkle on the chives, handful of shredded cheese & smoked paprika & bake for 15 minutes on 350 degrees.

Cabbage Dumplings

Ok so this is pretty much Asian-flavored stuffed cabbage... But calling them dumplings is way cuter! And makes me feel fuller somehow :) ​it's Glutenfree, low in fat, carbless & delicious! 

Time: 45 mins ​

Ingredients:​

• 6 whole leaves of cabbage, washed​ & boiled ~2 mins to soften 
• 1 pack ground turkey or ground meat of your choice ​
• 1 tablespoon ground chili powder​
• 1.5 teaspoons salt ​
• 1.5 teaspoons black pepper ​
• 2 tablespoons ginger soy sauce​
• 1 tablespoon chopped scallions ​
• 1 tablespoon vegetable oil ​

Recipe:​

1. In a medium sauce pan, ​pan-sear the ground meat in the vegetable oil with the salt, chili powder, & black pepper. Turn off when browned (~15 minutes)
2. ​Let the meat cool for at least 15 minutes then stuff each cabbage leaf with 1.5 tablespoons of meat filling & about 2-3 pieces of chopped scallion.
3. Fold each leaf from the two sides in, then from top to bottom, over (so it forms a cute little dumpling.) 
4. Place the stuffed cabbage leaves with the seal-side down in a small Pyrex bowl. ​
5. Pour the soy sauce over the dumplings & place them in the oven on 350 for 10 minutes. ​
6. Serve alone (eat like tacos) or with your favorite side.​

Eggplant Boats

Vegetarian, gluten-free, carbless & delicious! Basically no reason to not get up & make these right now.  

Time: 30 min

Ingredients: 

• 2 small/medium chubby eggplants
• 1 medium tomato (I used a deep red heirloom) 
• 2 cloves garlic
• 2 tablespoons crumbled feta cheese  
• 2 tablespoons olive oil
• Salt/pepper to taste  
• Glutenfree breadcrumbs (optional) 

Recipe: 

1. Preheat oven to 450
2. Wash the eggplants & cut them in half vertically  
3. Use a spoon to hollow out the middle of the eggplant, place them in a greased Pyrex with the hollow side facing up 
4. Slice the first clove of garlic & put a few slices at the bottom of each boat  
5. Drizzle 1 of the teaspoons of olive oil over each boat
6. Dice the tomato & fill each boat with some  
7. Slice the other clove of garlic & sprinkle those pieces on top of the tomatoes 
8. Sprinkle each boat with some crumbled feta cheese  
9. Drizzle the last tablespoon of olive oil over the boats  & top with breadcrumbs if desired
10. Bake for 20-25 mins or until the tops are golden & the eggplant cuts through easy