Brussel greens are a delicious commonly discarded green that is worth trying out! Next time your at your local farmer’s market pick some up! I also like to mix them with collard greens.
Prep: This depends on if you make your own dough, you can buy pre-made at most stores now or Central Market. Minus dough making it will take about 10 min to prep.
Cook Time: 4 min for brussel greens, and 12-15 min for pizza.
- Dough can be homemade or store bought- a good dough is important!
- 5 Brussel green leaves, chopped up small (1″x 1″)
- 1 Lemon, juiced and zested
- 3 large mushrooms sliced
- 1/4 C Tarragon wine vinegar
- 1 tsp olive oil
- 1 pinch of salt and pepper
- 4 slices of uncured nitrate free bacon cooked and chopped up.
- 14 oz of a mozzarella, provolone, and swiss blend, shredded, (you can use more or less depending on how much cheese you like).
- 1/4 cup Parmigiano-Reggiano (don’t skimp, use some good stuff).
- 3 cloves of garlic, roughly chopped
- 3-5 oz of Muir Organic Tomato Sauce (add 1/2 TBS of herbs de provence, 1/2 tsp garlic powder, 1/4 tsp red pepper and pinch of salt and stir).
- Preheat oven to 400 degrees.
- Add lemon juice, olive oil, tarragon wine vinegar, and pinch of salt and pepper to a medium skillet on med high, add chopped brussel greens and mushrooms and cook for 3-4 min. Transfer to a bowl.
- Make sauce up with herbs from above in a small bowl.
- Start assembling pizza: Dough, sauce, 1/2 of cheese blend, brussel greens and mushroom mixture, other half of cheese, bacon, fresh garlic, then parmigiano-Reggiano.
- Bake for 12-15 min @ 400 degrees
Enjoy! You will love the unique taste of the brussel greens, these are uncommon to find in grocery stores look at your local farmers market.
These delicious and healthy kebabs are filled with powerful, natural anti-inflammatory agents and disease fighting compounds, see what Dr. Weil has to say.
Prep: 10-15 min
Marinate Time: 2 hours at least, the longer the better.
Cook: 10 min for garlic, around 15-20 min for the skewers
Serves: 2-4 depending on how many other things you are serving.
- 1/2 Onion, cut in half then quartered, into squares
- 1 Squash, sliced in 1/2 inch think rings
- 1 Zucchini, sliced in 1/2 inch think rings
- 7 Large mushrooms, quartered
- 1 large chicken breast, cubed 1/2 inch by 1/2 inch
- 1 green bell, cut into squares
- 5 limes, 1 lemon, juiced
- 5 cloves of toasted garlic, roughly chopped
- 1 tsp Sumac, I got this from my husbands parents that are currently in South Korea and I’ve never cooked with it until now, it’s lovely! It can be found at specialty shops and could be omitted if you don’t have any luck finding it, just replace it with some lemon zest (1/2 tsp).
- 2 tsp olive oil, one for marinade and one for garlic
- 1 TBS Curry
- 1 TBS Garam masala
- 1/2 tsp Turmeric
- 1 tsp red pepper, dried
- 1 tsp pepper, freshly ground (I used 3 types, black, pink, and white).
- 1 tsp sea salt
- Preheat oven to 350 degrees, chop up garlic and place small baking dish with 1 tsp of olive oil, bake 10-15 min or until golden.
- Cut up produce and chicken as described above and place in a large casserole.
- Add all spices, cooked garlic, citrus juice, and olive oil, mix well coating all the pieces.
- Marinate for two hours at least, you can marinate over night as well.
- Soak skewers in water (7-8 skewers).
- Skewer up your kebabs alternating veggies while adding chicken here and there, I put 2-3 pieces of chicken on each skewer, so they were predominately veggies. Reserve the marinade if there is any left and put in a small stock pot and boil for 30 sec, use this to drizzle on kebabs once they are done BBQ’ing.
- Grill on charcoal or broil, turning to get all sides for about 15-20 min, or until chicken is done.
- Drizzle with reserved marinade if desired.
Serve with couscous. CHEERS!
This simple recipe is made with produce I worked for at the Johnson’s Backyard Garden in East Austin. The produce is local, organic, AND wonderful. Everyone should seek out a CSA close buy and support them. Farming fresh, organic produce is hard work and is deserved to be enjoyed sought after!
Prep: 5 min
Cook: 10-15 min
- 2-3 slices of fresh nitrate free center cut bacon, sliced into bits
- 1 garlic clove, minced
- 6-10 mushrooms, sliced
- 1/4 yellow onion sliced and quartered
- 1 bunch of swiss chard, chopped (organic)
- 1/2 C white wine
- 1 lemon, juiced
- salt and pepper to taste
- In a large skillet cook bacon until crisp, transfer bacon out of skillet with slotted spoon.
- Turn burner to medium and leave as much of the rendered bacon grease you would like to cook the rest of the ingredients, I leave about a TBS in there and wipe the rest out, more the better 🙂
- Add the garlic, mushrooms, and onions and cook for about 3-5 min.
- Add swiss chard and mix around for 1 min, then add wine and lemon juice, cook for another min or two to let some of the liquid reduce.
- Salt and pepper to taste and then ENJOY!