Spring Harvest Primavera (GF/DF)

I love strolling through the produce section at the farmer’s market when all of the vegetables are fresh and the colors are vibrant. I just makes me want to make primavera. Normally this dish is served over pasta, and you can totally do that by eliminating the squash noodles. This is a lightened up version that removes the pasta and cream but still has all of the same rich flavors of the original. I’m sure you won’t miss either one!

Spring Harvest Primavera

Spring Harvest Primavera
Serves 8

1/2 cup pine nuts
1 tablespoon plus 1 teaspoon olive oil, divided
1/2 pound button mushrooms, sliced
1/2 pound asparagus, cut in 1-inch pieces
1 zucchini, cut into matchsticks
1/2 cup frozen peas, thawed
salt and pepper
1/4 cup white wine (such as chardonnay)
3 yellow squash, spiralized (I use this one)
1 pint multicolor grape tomatoes, halved
2 garlic cloves, pressed

  1. In a small skillet set over medium heat, toast the pine nuts 4 minutes. Transfer to a plate to cool.
  2. In a large skillet, heat 1 tablespoon oil over medium-high heat. Sauté the mushroom for 5 minutes, then add the asparagus, zucchini and peas. Season with salt and pepper and cook 4 minutes.
  3. Add the wine and cook 2 minutes, then reduce the heat to low and simmer 3 minutes.
  4. Meanwhile, in a small skillet, heat 1 teaspoon oil over medium heat. Add the tomatoes and garlic and cook 3 minutes or until the tomatoes are soft. Remove from the heat.
  5. Add the squash noodles to the large skillet and toss until coated with the sauce and combined and heated through.
  6. Transfer the primavera to a large bowl and top with the tomatoes and pine nuts.

Enjoy!

SHOP MY KITCHEN!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Kitchen Sink Breakfast Hash (GF/DF)

Every Sunday I make a big batch of breakfast hash with russet potatoes, sweet potatoes, bacon, sausage and any vegetables I didn’t end up using last week. Each week it’s different and I love making it ahead because it’s ready to go when Bill makes us each two fried eggs to go over the top. This is also great for brunch or a side for dinner when feeding a crowd.

Now, the reason I do this on Sundays is because it does take a while so be sure to plan accordingly. But it’s easy and you can definitely be doing other things while the potatoes are roasting.

And you can truly mix in any veggies. Some week’s it’s asparagus or Brussels sprouts and others, like this week, it’s just bell peppers.

Kitchen Sink Breakfast Hash

Kitchen Sink Breakfast Hash
Makes 10 servings

1½ pounds russet potatoes, peeled and cut into ½-inch cubes
1½ pounds sweet potatoes, peeled and cut into ½-inch cubes
¼ cup olive oil
salt and pepper
½ cup yellow onion, chopped
3 cups assorted vegetables, chopped if large
6 slices bacon, cooked and chopped (be sure the bacon is GF)
1 pound breakfast sausage (be sure the sausage if GF)

  1. Heat the oven to 375˚F.
  2. Place the cubed potatoes into a bowl of water and let soak for 20 minutes. This draws out the starch in the potatoes and makes them crispier. Drain the potatoes and wipe out the bowl. Return the potatoes to the bowl and toss with the olive oil and salt and pepper.
  3. Spread the potatoes on a sheet pan and bake 20 minutes.
  4. Remove the potatoes from the oven and let rest 20 minutes. Increase the oven temperature to 450˚F.
  5. Meanwhile, in a large skillet set over medium heat, cook the sausage for 8 minutes, breaking into crumbles as it cooks. Add the onion and any vegetables you are using and continue to cook until the sausage is no longer pink and the vegetables are soft.
  6. Return the potatoes to the oven and roast for 20 minutes until golden around the edges.
  7. Add the bacon to the sausage and vegetables. Remove from the heat and set aside.
  8. Remove the potatoes from the oven and combine with the vegetables.
  9. Serve immediately or keep covered in the refrigerator for up to 5 days.
  10. To reheat, heat a small skillet over medium heat. Add the hash and heat until warmed through, about 5 minutes.

Enjoy!

SHOP MY KITCHEN!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Warm Greek Salad (GF)

This greek salad has all of the classic flavors mixed and since it’s served while the protein is still warm, we can enjoy it on a cool spring night! This is a kitchen-sink salad… you can use any protein you have on hand (I used ground beef) and ground lamb or chicken would be delicious too! You can also use sun dried tomatoes in place of the roma tomatoes if you want. I didn’t have any cucumbers on hand but they would be a delicious addition as well!

Warm Greek Salad

Warm Greek Salad
Makes 4 servings

Dressing:
2 tablespoons mayonnaise
1 teaspoon Lemon Pepper (I use this one)
3 tablespoons olive oil
2 teaspoons lemon juice
1 teaspoon dijon mustard

Salad:
1 pound ground beef
1 tablespoon Greek seasoning (I use this one)
¼ cup finely chopped yellow onion
1 yellow bell pepper, sliced
1 tablespoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon ground black pepper
4 cups baby spinach leaves
½ crumbled feta cheese
1 roma tomato, cut in half and sliced
½ cup pitted ripe olives, cut in half or quarters if large

  1. In a small bowl, whisk together the mayonnaise, lemon pepper, olive oil and mustard and set aside. (You could also put this in a blender or use an immersion blender… it would be more emulsified that way and I’ll do it that way next time.)
  2. In a medium saute pan set over medium heat, cook the ground beef, Green seasoning, onion and bell pepper, breaking up the ground beef, until no longer pink and the onion and pepper are soft. Mix in the Worcestershire sauce, salt and pepper.
  3. In a salad bowl, combine the spinach, feta, tomato and olives. Pour the warm ground beef mixture over the top and toss to combine and slightly wilt the spinach.
  4. Divide among serving bowls and drizzle with the dressing.

Enjoy!

SHOP MY KITCHEN!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Rocky Road Brownies (GF)

Rocky Road Brownies

Remember rocky road ice cream? Here’s the same great taste in a brownie! YUM!

The history of rocky road has been debated but most guesses take it back to Australia in the 1850s. Some add cherries, coconut and dried fruits but I’ve kept this one Americanized!

Rocky Road Brownies
Makes 16 servings

1 15oz can black beans, rinsed and drained
4 tablespoons water
2 teaspoons vanilla
12 tablespoons butter, melted
3 eggs
2 cups sugar
1 cup unsweetened cocoa powder
1 cup gluten free flour (I use this one)
1/2 teaspoon salt
1 cup dark chocolate chips (I use these), divided
1¼ cups mini marshmallows
½ cup chopped peanuts

  1. Heat the oven to 350˚F. Line a 9×9 metal baking pan with parchment paper.
  2. In a food processor, process the beans, water and vanilla until smooth. Transfer the bean mixture to a mixing bowl.
  3. Stir in the melted butter and eggs. Mix until well combined.
  4. Add the sugar, cocoa powder, flour and salt to the bean mixture and mix well.
  5. Mix in ½ cup chocolate chips just until combined. The batter will be very thick.
  6. Transfer the batter to the prepared pan and smooth to the corners and into an even layer.
  7. Bake 30-35 minutes or until a cake tester comes out clean.
  8. Remove from the oven and immediately sprinkle with the remaining ½ chocolate chips, marshmallows and peanuts. Return to the oven for 2 minutes.
  9. Remove from the oven and cool completely before cutting.

Enjoy!

SHOP MY KITCHEN!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Green Onion Rice (GF)

In my health journey, like others, I’m always looking for ways to get additional veggies and nutrients into my meals without tasting like I’m doing that! One of my favorites is my cauli rice/rice trick. The ratio is 2:1 cauli rice to white rice ratio. This way, you get the nutrients of the cauli rice and the texture of the white rice, in addition to the visual aspect!

Green Onion Rice

Green Onion Rice
Makes 4 servings

1/2 cup white rice
1 cup chicken stock (use homemade or make sure it’s GF)
1/2 large cauliflower
salt and pepper to taste
1/4 cup green onions, sliced

  1. Prepare the rice as the package directs in a medium saucepan, substituting the stock for the water.
  2. Meanwhile, trim the cauliflower into florets and trimming away all greens. Place the florets into a food processor and process until the size or rice.
  3. When the rice is finished cooking, add the cauliflower rice to the saucepan with the rice and stir until combined and heated through. Add salt and pepper to taste.
  4. Mix in the green onions and serve.

Enjoy!

SHOP MY KITCHEN!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.


Blackout Brownies (GF)

Blackout Brownies

I’ve been working for a while to perfect my black bean brownies and today it finally happened! The others I have made have just tasted a bit off. Today when I made these and asked Bill to taste them, he immediately said, “What’s in them? Kale or some other $%@* like that? Wait… don’t even tell me.” So I didn’t!

Bill’s review came back saying they are the best brownies I’ve made to date! Wahoo!

With the addition of the black beans they are high in Vitamin D, iron and potassium and have a great boost of protein as well. Win!

These can be made as is or in a brownie pan or brownie bite pan (which I’m excited to try next!). And this recipe can be used as a base for other recipes too so stay tuned!

Blackout Brownies
Makes 16

1 15oz can black beans, rinsed and drained
4 tablespoons water
2 teaspoons vanilla
3/4 cup butter, melted
3 eggs
2 cups sugar
1 cup unsweetened cocoa powder
1 cup gluten free flour (I use this one)
1/2 teaspoon salt
1 cup mini chocolate chips (I use these)

  1. Heat the oven to 350˚F. Line a 9×9 metal baking pan with parchment paper.
  2. In a food processor, process the beans, water and vanilla until smooth and no chunks remain. Transfer the bean mixture to a mixing bowl.
  3. Stir in the melted butter and eggs. Mix until well combined.
  4. Add the sugar, cocoa powder, flour and salt to the bean mixture and mix well.
  5. Mix in the mini chocolate chips just until combined. The batter will be very thick.
  6. Transfer the batter to the prepared pan and smooth to the corners and into an even layer.
  7. Bake 30-35 minutes or until a cake tester comes out clean.
  8. Remove from the oven and cool completely before cutting.

Enjoy!

SHOP MY KITCHEN!

Screen Shot 2019-03-10 at 4.49.00 PM

Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.