Sauteed Greens

in ,

Sauteed Greens

Print Recipe Pin Recipe
Servings 4

Ingredients
  

  • 1/4 lb mustard greens fresh
  • 1/4 lb collard greens fresh, chopped
  • 2 pieces bacon cured, raw, medium slices
  • 1 tsp dill weed dried
  • 1 tsp tarragon ground
  • 2 tbsp vinegar apple cider, unfiltered
  • 1/3 cup shallots chopped, fresh

Instructions
 

  • Dice shallots and set aside. Chop raw bacon. Place saute pan on medium heat. Add bacon to pan and saute just until crispy. Remove bacon from pan. Add herbs and saute 2-3 minutes. Add shallots and saute 1 more minute. Add in greens and vinegar. Saute until greens turn bright green. Add bacon back to pan. Toss and serve.

Notes

complete nutrition notes

Sweet Potato Chips

in , ,

Sweet Potato Chips

Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 6

Ingredients
  

  • 4 each sweet potatoes dark orange, fresh, 5"
  • 1 tsp salt table
  • 3 tbsp thyme fresh
  • 3 tbsp oregano fresh
  • 1 tsp black pepper ground
  • 1/4 cup olive oil extra virgin

Instructions
 

  • Chop herbs finely and mix with salt and pepper in small bowel. Slice Sweet potatoes thinly (preferrably with a Mandolin on a thin setting). Coat a large sheet pan with olive oil. Laysweet potatoes on coated pan (do not layer the sweet potatoes onto eachother unless you don't mind less crispy chips). Sprinkle half of herb mixture on top of sweet potatoes. Bake 10 minutes at 375 degrees. Check chips and turn pan or chips for even baking if needed. Sprinkle the rest of herb mixture on top. Bake another 10 minutes or until crispy. Enjoy!

Notes

complete nutrition notes

Roasted Beet Dip

in

Roasted Beet Dip

Great with raw veggies, sweet potato chips, or pita chips!
Print Recipe Pin Recipe
Prep Time 1 minute
Cook Time 1 hour
Total Time 1 hour 1 minute
Servings 8

Ingredients
  

  • 4 lbs beets fresh, whole
  • 1/4 cup olive oil extra virgin
  • 1/2 tsp salt table, iodized
  • 1 tsp black pepper ground
  • 3 cloves garlic fresh
  • 1 ea serrano chili pepper
  • 3/4 tsp cumin seeds
  • 3/4 tsp coriander seeds
  • 1/3 cup cilantro leaves, fresh
  • 1 ea lemon fresh, medium

Instructions
 

  • Roughly chop or quarter beets, depending on their size. On baking pan, lightly coat beets with 1/8 cup olive oil, salt, and pepper. Roast for 40 minutes. Chop garlic and chili pepper. Add to beets, along with the cumin and coriander. Roast another 20 minutes or until beets soften. Cool for 10 minutes. In food processor, combine all roasted ingredients and squeeze in lemon juice from lemon. While processer is running, slowly add in the rest of the olive oil. Chop Cilantro. Mix in and serve.