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Dinner

HIDDEN VEGGIE LASAGNA

CHICKEN POT PIE

SPICY FISH TACOS

SPICY FISH TACOS

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    HIDDEN VEGGIE LASAGNA

    Ingredients:

    • 1 red bell pepper
    • 1/4 cup olive oil
    • 1 large white onion
    • 1 bulb of minced garlic
    • 4 heirloom tomatoes
    • 1 tbs Italian seasoning
    • 1 small can of tomato paste
    • 1 tsp sea salt
    • fresh cracked black pepper
    • 2 small zucchini
    • 2 small yellow squash
    • 1 container of mushrooms
    • 1 tub of ricotta
    • 16 oz mozzarella
    • 3 tbs minced parsley
    • 1sp minced thyme
    • 1 lb spicy sausage
    • 1 cup grated parmesan cheese
    • 2 containers of GF lasagna noodles

    Instructions:

    1. Start by dicing the onion and bell pepper and mincing the garlic.
    2. Add the olive oil to a large pot and heat to medium, add the onion, bell pepper, garlic, sea salt, pepper, and Italian seasoning.
    3. Simmer for about 5 min till it starts to soften. Dice your tomatoes and add those along with the tomato paste. Let simmer uncovered for about 30 min stirring periodically. The tomatoes should break down and it should become a thick sauce.
    4. Dice your squash, zucchini, and mushrooms and add those to the sauce mixture. Cook for another 5-10 min till the squashes soften.
    5. In a separate pan cook your sausage per the cooking instructions.
    6. In a large bowl mix together the ricotta, mozzarella, parsley, and thyme.
    7. Assemble your lasagna by laying a very thin layer of the sauce mixture then a layer of noodles, cheese, veggie mixture, meat, noodles, repeat.
    8. Top with a thin layer of ricotta and parmesan. Make sure the cheese reaches the edges otherwise the noodles will crisp. Bake at 400 for 30 min.

    CHICKEN POT PIE

    Ingredients:

    • 3 1/4 cup gluten free flour
    • 1/2 lb butter
    • 1 tsp baking powder
    • 1 tsp sea salt
    • 1/2 cup water (approx)
    • 4 large carrots
    • 1 white potato
    • 4 stalks of celery
    • 1 large white onion
    • 6 cloves of minced garlic
    • 1 cup of peas
    • 2 cooked chicken breasts
    • 1 tsp sea salt
    • 1 tsp italian seasoning
    • fresh cracked black pepper
    • 1 stick of butter
    • 1/4 cup gluten-free flour
    • 2 tbs heavy cream
    • 2 cups chicken broth
    • 1 egg yolk + 1 tbs cream mixed together

    Instructions:

    1. For pie crust in a large bowl mix together the flour, baking powder, and sea salt. Very thinly slice your butter and press it into the flour mixture creating thin flour covered flakes of butter. Slowly add your water continuously mixing together until a dough ball forms. Set the dough aside while you make the pie filling.
    2. Chop the potato into about 1/4 inch cubes. Dice the carrots, celery, and onion. Set everything aside in a bowl.
    3. In a large cast iron pan heat the stick of butter till melted and simmering. Slowly sprinkle in your flour whisking continuously. It may get clumpy. Continue whisking over medium heat till it begins to brown. Add your cream and continue whisking, it should be getting brown. Slowly whisk in the chicken broth and continue to whisk, it will get clumpy but trust the process it should thin out. If it doesn’t you can add a little more chicken broth. 
    4. Once the roux is fully emulsified and brown add in your vegetables, sea salt, italian seasoning, and minced garlic. Mix everything together so the vegetables are coated in the roux and let cook on medium low for about 25 min, mixing occasionally so everything cooks evenly. 
    5. Add your peas and chopped cooked chicken, mix together and continue to cook for another 5 min. Smooth everything out so the top of the vegetables are flat.
    6. Roll out the pie dough on a sheet of parchment paper to make transfer easier (you can also use premade dough) and flip on top of the vegetables.
    7. Brush the dough with the egg cream mixture and bake at 375 for 30 min till the pie is sizzling and golden brown on top.
    8. Let cool and enjoy!

    LOW ABV Beet Cocktail

    Ingredients

    This cocktail (or mocktail if you felt inclined) is the perfect bubbly spring bevy. Easy to make, delicious, and healthy but you’d never know it!

    Ingredients

      • 1/2 shot of tequila, it’s also good with vodka or you can sub with a little bit of extra bubbly if you want it to be alcohol free
      • 1 shot of fresh squeezed lime juice (about the juice of 2 limes)
      • 2 shots of pink juice, I use the Beet Ginger juice from Pressed Juicery but this also works with pomegranate juice
      • 1 large ice cube, here’s a link the the one’s I used 
      • FeverTree pink sparkling grapefruit juice
      • Spicy margarita salt for the rim
      • Dehydrated limes to garnish

    This cocktail, or mocktail if you felt inclined, is the perfect bubbly spring beverage. Easy to make, delicious, and healthy but you’d never know it!

    Instructions:

    1. Rub a cut lime on the side of a glass and dip in the margarita salt. It’s in Vogue right now to cover the side of the glass vs. rimming it
    2. Add the tequila, lime juice, and garnish with a dehydrated lime.
    3. Pour the mixture over a large ice cube in the glass, garnish with a dehydrated lime, and enjoy!