Garden Fresh Stuffed Peppers

Stuffed peppers are fun to make all the time. Get creative with it... experiment with different meats, vegetables and cheeses. And as always, have fun with it.

 

Ingredients:

- 4 large peppers, sliced down the middle, seeds and stems removed

-  1 cup ricotta cheese

- 1/2 eggplant, peeled and cubed

- 1 bell pepper, diced

- 8 garlic cloves, minced

- 1 large onion, diced

- 1 tbsp. tomato paste

- 4 cups diced tomatoes, with juice

- 3 carrots, peeled and diced

- 2 celery stalks, diced

- 1/2 cup olive oil (added in gradually)

- 3/4 cup Parmesan cheese

- 1 ball fresh buffalo mozzarella sliced

- 1 lb. ground beef, turkey, chicken, or boca crumbles

- salt

- pepper

- crushed red pepper flakes

- oregano

- fresh parsley

- fresh basil

- 1 cup brown rice (cook according to package directions)

 

To Make:

 

In a large pot, drizzle 2 tbsp of olive oil and saute the crushed red pepper flakes for 1 minutes. Then add meat, (whichever meat you desire), eggplant, celery and carrots for 5-6 minutes on medium low heat until they start getting tender. Season with salt and pepper.

 

Note: pre-season the meat with salt and pepper

 

Next, add in onion, bell pepper and garlic and another 2 tbsp of olive oil. Mix together. Cook on medium low heat until all veggies are tender.

 

Add in diced tomatoes with juice and mix together. Then mix in the tomato paste. Season with salt and pepper. Add in 1 tsp. of dried oregano.

 

Mince a handful of fresh parsley and mix in.

 

Cook together for at least 25 minutes on low heat.

 

Turn off the heat in the pot and add in the Parmesan cheese and ricotta cheese. Add salt and pepper to the ricotta cheese. Mix thoroughly together. Add in the brown rice. Taste and season more if necessary.

 

Begin filling the pepper with the mixture. Arrange in a large baking dish and cover with aluminum foil. Place 1/2 cup water in the bottom of the Bake for 40 minutes. Remove from oven, uncover, add a slice of mozzarella cheese on each piece and broil for 5 minutes.

 

Let cool for at least 10 minutes. Serve with freshly diced basil on top. Enjoy!

 

Sweet Potato Cakes

Sweet Potato cakes are such an easy side dish and they go with basically any protein you're serving. Healthy, colorful and yummy make these a winner every way you look at it.

Ingredients:

- 4 medium sweet potatoes, peeled and sliced into 4 pieces each
- 2 long green onions chopped
- 3/4 cup Parmesan cheese
- olive oil
- 2 cups panko
- 2 eggs
- salt
- pepper
- garlic powder
- Shriacha Sauce


To Make:

Bring a medium pot of salted water to a boil. Boil the sweet potatoes until they are fork tender.

Using an electric mixer, mix together in a large bowl, the cooked sweet potatoes, 1 tbsp olive oil,  1 tsp salt, pepper and garlic powder. Mix in the Parmesan cheese and 2 eggs.

On a flat surface spread out the panko and season liberally with salt, pepper and garlic powder. Mix together with hands.

Stir in the green onions and begin forming into small cakes. Flatten with hands and coat in panko.

Heat 1/2 cup olive oil in a medium  pan and cook each cake for 2-3 minutes on medium heat until browned on both sides.

Place on paper towels to drain.

Serve with a drizzle of Shriacha sauce to finish.

Scallops with Sun-Dried Tomato Sauce

Scallops are succulent pieces of seafood that should be complimented and not hidden. I like to pair them with creative sauces that enhance their natural flavor. This sun-dried tomato sauce with a hint of lemon pairs perfectly with their delicate flavor.

 

Ingredients:

 

- 2 lbs. fresh sea scallops

- 1/2 cup sun dried tomatoes, diced

- 1 lemon

- 1/2 cup minced garlic

- 1 tsp. vegetable bullion

- sea salt

- olive oil

- fresh basil

 

To Make:

 

Dry scallops completely. Season with sea salt.

 

Heat olive oil in small pan. Add garlic and saute for 1 minute on medium-low heat. Add diced sun dried tomatoes. Squeeze 1/2 lemon juice into mix. Heat up the vegetable bullion in microwave with 1/2 cup water for 1 minute. Add into the sun-dried tomato mixture. Mix together and cook for 2 minutes until thickened. Turn off heat.

 

In medium pan, heat olive oil and cook scallops 2-3 minutes per side.

 

Arrange scallops on a plate, spoon sauce over top. Add lemon zest if desired. Serve with fresh basil over-top.