Roasted Veggie Buddha Bowl

Roasted Veggie Buddha Bowl

We’re back from vacation!

Did you miss me?

Maybe a little?

It was a wonderful time. I’ve posted some pictures onto my Instagram account if you’re interested. But since my job is to feed you, technically is to virtually inspire you to feed yourself and those you love, I won’t tell you about the loads of fun we had. Fun in the sun cruising the vast ocean, kissing the dolphins and sipping on cocktails. I won’t tell you about the nights spent dancing and lazy days by the pool or the dining experience that blew us away. That’s all in my memories now. Precious memories that Briana and I will turn into a scrapbook over the next few weekends. Ahhhh, how I miss it already.

Roasted Veggie Buddha Bowl

It is easy to find food in the refrigerator of my house. Whether it’s eggs, cheese, bacon or veggies there is always something that can be made into a meal. The case was not so when we returned on Saturday. The fridge was completely empty. I should have taken a picture. I’ve never seen it that way. The abundance of unhealthy yet delicious eats we had on the cruise made me crave something healthy so I dragged my family grocery shopping only a few hours after we got home.

A big Roasted Veggie Buddha Bowl was born. You’ll notice there isn’t an exact recipe at the bottom that’s because this dish is simple and customizable to your liking.

Create you own Buddha bowl by starting with a large sized bowl. It should be different from the rest, colorful, unique or plain white like mine. Use an abundance of raw organic greens like kale, arugula, watercress and micro greens. The greens are the foundation for your bowl and are full of antioxidants and nutrients. I used kale and arugula micro greens. Add as many roasted and raw vegetables as you like. Variety is key so choose a bunch of your favorites. Lastly add protein and/or grains. Go light on the dressing. I blended an avocado with greek yogurt, lemon juice, salt and fresh cilantro for a creamy healthy combination that was amazing with brown rice and all the veggies.

Roasted Veggie Buddha Bowl

Enjoy!

 

 

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Italian Roasted Pork Sub with Broccoli Rabe & Creamy Horseradish Sauce

Italian Roasted Pork Sub with Broccoli Rabe & Creamy Horseradish Sauce

This weekend was spend in the kitchen cooking all sorts of goodies and trying out new recipes. I roasted a pork shoulder to make these amazing subs, experimented with cocktails and even made homemade ricotta, which by the way is the easiest thing to make. It came out amazing and I can not wait to use it in a baked stuffed shells recipe and share it with you. On Sunday I braised beef ribs  in a spicy citrus based broth for 3 1/2 hours and even baked coconut macaroons. I don’t know where all this energy came from but weekends like this make me super happy.

I’ve been feeling sort of down lately, mostly because of the weather. It’s been a while since the sun graced us with its shine and warmth. The lack of it and the abundance of snow has been getting to me, but on Saturday we got our first beautiful day. I was able to run outdoors and the sun shining on my face helped shake the blues. In just a few weeks we will be going on a vacation, hello Bahamas and hopefully upon our return the winter will be gone for good.

Italian Roasted Pork Sub with Broccoli Rabe & Creamy Horseradish Sauce

This sub right here is no joke – it is AMAZINGLY good. It starts with a great pork shoulder recipe prepared with an italian seasoning rub and roasted to perfection. And it ends with a  sandwich that’s loaded with slices of this moist deliciousness, garlicky broccoli rabe (rapini) and a scrumptious creamy horseradish sauce.

The recipe yields a lot of meat, which means one thing, great dinner recipes for weekdays with minimal work and most likely under 30 minutes. I’m thinking roasted pork & hominy stew, pork fried rice and Cuban Panini sandwiches. All this from putting in a little extra work over the weekend.

Italian Roasted Pork Sub with Broccoli Rabe & Creamy Horseradish Sauce

Happy Monday friends!

Italian Roasted Pork

Rating 

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Ingredients
  • 6-8 lb pork shoulder
  • 1 tbsp granulated garlic
  • ½ tbsp granulated onion
  • 1 tbsp italian seasoning
  • 1 tsp cumin
  • ¼ cup olive oil
  • 2 tbsp white vinegar
  • 1½ tbsp kosher salt (more depending on the size)
  • 2 cups of water
Instructions
  1. Preheat oven to 400 degrees.
  2. Rub the pork with olive oil & season generously with salt on both sides..
  3. Combine granulated garlic, onion, cumin and italian seasoning in a bowl. Rub all over the pork, place into a deep roasting dish with the skin & fat cap facing up.
  4. Add vinegar and water to the bottom of the pan, cover and roast for 3 hours lowering the heat to 350 for the last hour. Make sure to check and add more water if necessary to the bottom of the pan. (If you don't the juices will burn and give your pork a burnt taste)
  5. Let the pork rest 10-15 minutes before slicing.
Notes
You can use left over pork in a variety of recipes such as pork fried rice, roasted pork and hominy stew, Cuban sandwiches, etc.

Creamy Horseradish Sauce

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Ingredients
  • 2 tbsp mayo
  • 2 tbsp light sour cream
  • 1 tbsp hot horseradish
  • 1 tsp fresh lemon juice
  • 1 garlic clove, finely minced (tip: use a fine cheese grater)
  • salt & pepper to taste
Instructions
  1. Stir all ingredients in a bowl. Refrigerate until ready to use.
Notes
Can be used with a variety of recipes. Serve with steak bites for dipping, spread over sandwiches.

Italian Roasted Pork Sub with Broccoli Rabe & Creamy Horseradish Sauce

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Prep time: 

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Ingredients
  • 4-6 slices of pork (recipe above)
  • 3 tbsp creamy horseradish sauce (recipe above)
  • 1 demi baguette, split in half, then cut lengthwise
  • ½ bunch broccoli rabe
  • 1 garlic clove
  • 1 tsp fresh lemon juice
  • 1 tbsp olive oil
Instructions
  1. Bring a pot of salted water to a boil then add broccoli rabe. Cook 3 minutes, then drain.
  2. Heat olive oil in a large skillet, stir in garlic and broccoli rabe. Season with salt and lemon juice. Cook about 2 minutes and remove from heat.
  3. To arrange the sandwich start by spreading the horseradish sauce over both sides of the bread. Top with slices of pork and broccoli rabe.
  4. Enjoy!

 

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Broccoli Arugula Pesto

 

http://foodwinethyme.com/broccoli-arugula-pesto/

One of my favorite things about cooking is the ability to get creative. Taking the familiar ingredients and combining them into something new is both exciting and inspiring. I have made arugula pesto numerous times. I’ve combined it with pasta and broccoli just as many, but it hasn’t occurred to me to create the pesto out both until a few nights ago. This pesto is fabulous in pasta especially when it’s in a bowl topped with parmesan cheese served with a glass of wine while you unwind from a long day and watch you favorite TV show. Dinner on the couch. Just fabulous.

http://foodwinethyme.com/broccoli-arugula-pesto/

http://foodwinethyme.com/broccoli-arugula-pesto/

But pasta is not the only friend this pesto loves. Grilled cheese with Broccoli Arugula Pesto and avocado slices is another delicious recipe you must try. I used San Francisco sourdough we have shipped to us once  a month, a few slices of havarti dill cheese, avocado and generous amount of pesto and served it with a bowl of soup. What’s better than a bowl of soup and a grilled cheese on a cold night.

http://foodwinethyme.com/broccoli-arugula-pesto/

Of course there are no limits to what this pesto can become. Possibilities are endless. Enjoy.

http://foodwinethyme.com/broccoli-arugula-pesto/

 

Broccoli Arugula Pesto

Rating 

Prep time: 

Total time: 

Ingredients
  • ½ small broccoli head, stalks included (peeled first)
  • 2 generous handfuls of arugula
  • ¼ cup pine nuts
  • 1 garlic clove
  • 2 tbsp grated parmesan cheese
  • ¼ cup extra virgin olive oil
  • salt to taste
  • squeeze of lemon juice for freshness and to maintain bright green color
Instructions
  1. Combine all ingredients in a food processor. Pulse until smooth. Taste for salt adding more if necessary.

 

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