Archive | February, 2014

Easy Versatile Vegetable Saute

18 Feb

I love fresh vegetables but let’s face it, sometimes you can’t have fresh all the time. I try to keep a steady stock of frozen corn, peas, spinach (for dips), cauliflower and broccoli on hand. This recipe would be great for both peas and/or corn.

What you need (this was for four people):

2 cups of frozen corn or peas1 Tablespoon of butter

1/2 Tablespoon of virgin coconut oil

1/2 Tablespoon of extra virgin olive oil

1 garlic clove, minced

1/2 Tablespoon of herbs de provence

2 scallions, chopped (white and green)

Salt and Pepper


On a medium-high heat, melt butter and coconut oil in the extra virgin olive oil. Add the garlic and scallions (don’t let them burn). Saute the frozen vegetable and herbs de provence and season with salt and pepper to taste. Be careful when you add the frozen vegetables because it could spit.

Serve warm! Variations could be adding some shredded Parmesan cheese and red pepper flakes. C’est si yum!


Candy Cane Beet & Kumato Bruschetta

14 Feb

Candy Cane Beet & Kumato Bruschetta

Nothing like getting a text from your boyfriend that says, “starving.” No more, no less. Thinking of appetizers that would be filling but not take away from actual dinner, bruschetta popped in my head. So easy and really delicious.
What you need:
4 slices of bread (your choice, I had Tuscan Wheat Pane)
1 – 2 oz Mozzarella Cheese, chopped in to small cubes
2 Kumatos, sliced
1/2 Tablespoon of candy cane beet, chopped fine
Herbs de Provence
Salt and Pepper
Extra virgin olive oil (or butter)
White Balsamic (regular is fine)

Preheat oven to 375 degrees. Brush the oil or spread the butter on your bread slices. In a bowl, combine, Kumato, beet, cheese, herbs and just a splash of white balsamic. Season mix with salt and pepper. You can totally use regular balsamic if you don’t have white in your pantry. Spoon over bread slices and bake until toasted and the cheese melts. (about 8 – 10 minutes)
Serve warm! C’est si yum!