Sunday Kitchen Sink Salad/Cauliflower & Yam Casserole with Wild Caught Ahi

SALAD INGREDIENTS

Kale
Shredded Carrots
Walnuts
Goat Cheese – in chunks
Grated Parmesan Cheese (added at the very end before tossing)
Red Lettuce
Orange Beets (tops cut off & used later) - Steam in pot of water until knife goes through easily
Beet Greens (added to asparagus at end of cooking)
White Asparagus (sautéed with olive oil & garlic pepper Seasoning)
Apricots (diced)
Basil (leaves torn in half)
Avocado (sliced & added to the top of the salad)
Baby multi colored Heirloom Tomatoes (cut in half)

PURPLE CAULIFLOWER & YAMS

Spray glass baking dish with Olive Oil Pam
Add enough Olive Oil to cover the bottom
Sprinkle with Garlic Pepper Blend
Slice Yams in cubes or circles – add sliced Drunken Goat Cheese on top
Add florets of cauliflower on top of the cheese
Add a few tablespoons of Olive Oil on top – then add a Small amount more of Drunken Goat
Bake covered with aluminum foil for 1 hour at 325 degrees

WILD CAUGHT AHI

Bake on a broiling pan at 425 degrees after lightly Brushing with Olive Oil
Keep checking the middle of the Ahi until it is done to your liking

Serve with Gioia 2009 Bacia Bianca with a handful of frozen raspberries in the glass or
Gioia 2008 Chardonnay

 

Simple Butternut Squash Soup from PETA

INGREDIENTS

1 cup chopped carrots
1 cup chopped celery
4 sprigs fresh thyme
1 Tbsp. whole peppercorns
1 bay leaf
1 cup white wine
5 cups water
2 large onions, diced, with 1/4 cup reserved
3 cups peeled and diced butternut squash
Salt and pepper, to taste
Pinch of nutmeg, to taste
Chopped parsley (optional)

Place the carrot, celery, thyme, peppercorns, bay leaf, white wine, water,
and all but 1/4 cup of the onions in a large pot, bring to a boil, and then reduce
the heat and simmer for 2 to 3 hours. Strain the soup, discard the pulp, and return the liquid to the pot.

Add the squash and remaining onion to the pot and cook over medium heat until the squash is tender.
Transfer the squash, onion, and one cup of the liquid (reserving the remaining liquid in a separate container)
to a blender or food processor and blend until smooth. Season with salt, pepper, and nutmeg.

Pour the purée back into the pot and add some of the reserved liquid,
stirring to achieve the desired consistency. Ladle the soup into bowls and
sprinkle with parsley, if desired.

Makes 4 servings

Teri's Tofu

INGREDIENTS

1 Maui Onion (Gelson’s)
1 jar of Leonardo & Roberto’s Sun Dried Tomato Dipping Oil (www.gourmetblends.us) or Pacific Palisades Farmer’s Market on Sundays)
McCormick’s California style Garlic Pepper
½ jar of Mediterranean Organic pitted Kalamata Olives
½ Organic Yam
½ Organic Sweet Potato
2 large Organic Carrots
1 cake of Organic Super Firm Tofu (Whole Foods, New Frontiers and Gelson’s)

Optional: Walnuts
Sliced Almonds
Spinach
Fresh Rosemary

EQUIPMENT:

1 Large frying pan with lid (glass lid if possible)
1 Fork
1 Spatula
1 Cutting Knife
Cutting Board

DO IT:

OPEN A BOTTLE OF GIOIA CABERNET SAUVIGNON TO BREATHE

Open Dipping Oil, pour just some oil into frying pan
Put burner on Medium low
Cut onion in small slices, add to pan
Add a shake or 2 of Garlic Pepper
Cover with lid
Stir occasionally with spatula, replace lid
Wait until onions turn a little brown and are soft enough to cut with the spatula
While the onion is browning, dice the Tofu into small cubes

START DRINKING GIOIA CABERNET SAUVIGNON

Add diced Tofu to the pan
Add the rest of the jar of Sundried Tomatoes
Add ½ jar of Pitted Kalamata Olives
Blend together with spatula
Cut up the yam, sweet potatoes and carrots
Make sure the carrots are sliced in a “chunky” fashion.
(They will be the test to see when the meal is ready)
Shake the bottle of Dipping Oil REALLY well.
Add ½ to the pan and stir

Cover pan and stir occasionally on a low to medium burner.

DRINK MORE GIOIA

After about 20 to 30 minutes (maybe less depending on your stove) use the spatula to cut a carrot in half. If it slices smoothly and easily, you are ready to eat!

SERVES 4 TO 6 VERY HUNGRY PEOPLE

BFB (Best Female Brownies….NO NUTS)

INGREDIENTS

2 egg whites
1 11.5 oz. package of Nestle’ Semi-Sweet Chocolate Chunks
or 1 9 oz. package of Organic Baking Chocolate-Extra Dark 70% Cocoa
1 14.5 oz. can of Libby’s 100% pure Pumpkin
1 16 oz. bag of Pamela’s Chocolate Brownie Mix (this is wheat-free and gluten-free)
Cinnamon
Green and Blacks Organic Cocoa Powder
Cooking spray with flour

OPTIONAL: Pecans (for boy brownies)
Dried Cherries
Carmel Chips

PRE-HEAT OVEN to 350 degrees

EQUIPMENT

1 medium mixing bowl
8 X 8 inch glass baking dish
1 large mixing spoon
1 fork
1 small spoon

DO IT:

Spray the baking dish with the cooking spray
Dust with cinnamon
Use small spoon to sprinkle cocoa powder on baking dish
Mix egg whites with fork in mixing bowl
Cut top off of brownie mix with scissors
Pour entire bag into mixing bowl
Stir eggs and brownie mix
Add the can of pumpkin (do not use pumpkin pie mix)
Add chocolate chips
Mix until the batter is moist (do not over mix)
Spoon the batter into the baking dish
Sprinkle more cinnamon and cocoa powder on top of brownies

Bake for about 30 minutes. (Depending on how your oven bakes)

SERVE WITH:
GIOIA CABERNET SAUVIGNON

GARNISH WITH:
Fresh berries with mint sprigs
Any type of nuts
Gelato
Whipped Cream

SERVES: 16 people who are too full from dinner to have a huge hunk, but want to eat one no matter what!