What's on the Menu?

Recipes will be added sporatically. To ensure you get every one of them, fill out the form on the Contact Us page.

 

Food to Warm You During the Cold Months!

Roasted Whole Cauliflower

 

Ingredients:

 

1 Full Head Cauliflower

2-3 Tbsp Olive Oil

Salt and Peper to Taste

Parmesean

 

  1. Trim and rinse Caluiflower head, removing leaves and center of core, keeping form of head complete.
  2. Preheat oven to 325F.
  3. Mix Olive Oil, Salt and Pepper, and any other fav herbs. ( I use Cumin, Oregano, and Garlic.)
  4. Starting on the bottom of the Caluflower, generously spread the seasoning mixture over the surface. Turning onto the top side, again slather the spice mixture generously.
  5. Cover with Aluminum Foil and place on Center Rack in Oven.
  6. Roast for 30 minutes.
  7. Remove Foil and cover top with Parmesean Cheese.
  8. Return to oven for 15 minutes, or until cheese is browned.
  9. Let rest for 10 munutes before cutting.

 

 

Optional :

 

Mushroom Gravy Recipe

 

Ingredients:

8oz White mushrooms, diced

2Tbsp All-Purpose Flour

2Tbsp Olive Oil - or other Fat

1 Cup Vegetable Stock

Salt and Pepper

 

  1. In a medium saucepan, melt fat or add Olive Oil
  2. Once Hot, add Flour, stirring constatnly
  3. let cook for 2 minutes
  4. Add Mushrooms and sautee until brown
  5. Add Broth and whisk constantly until thickened.

What is In-Season for Spring?

Shrimp & Avocado Lettuce Wraps

 

Ingredients

  • 1 pound peeled and deveined cooked shrimp, coarsely chopped
  • 2 plum tomatoes, seeded and chopped
  • 2 green onions, chopped
  • 1/4 cup finely chopped red onion
  • 1 jalapeno pepper, seeded and minced
  • 1 serrano pepper, seeded and minced
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons lime juice
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon adobo seasoning
  • 3 medium ripe avocados, peeled and cubed
  • Bibb lettuce leaves
  • Lime wedges

 

Directions

  1. Place first seven ingredients in a large bowl. Mix lime juice, vinegar, oil and adobo seasoning; stir into shrimp mixture. Refrigerate, covered, to allow flavors to blend, about 1 hour.
  2. To serve, gently stir in avocados. Serve over lettuce. Serve with lime wedges. Yield: 6 servings.

Brussel Sprouts with Walnuts and Cranberries

 

Ingredients:

 

Brussel Sprouts

Halved Raw Walnuts

Fresh Cranberries

Shallots

Oranges

Full Fat Butter

 

Directions:

 

Trim and clean brussels. Cut off the stem end, remove any thin or pale leaves, and rinse well. Cut into quarters length-wise.

 

Place walnuts in a large saute pan - use about half as much as you have brussels. Saute on meduim heat until you caan smell them and see a bit of oil sticking to the pan. Remove and set aside.

 

Rinse fresh cranberries well in room temp water. (Use an amount equal to the walnuts.) Put half into a food processor or blender and pulse a couple of times. Look for some large chunks, but no whole berries. Add a small pinch of salt to the container. Set aside.

 

Using the saute pan from the walnuts, place on medium-high heat. 

 

Coarsely chop the peeled shallot and toss in the pan. Add two full pats of butter. Saute just until you can smell the shallot and butter.

 

Toss in the brussels and the whole berries. Add one more pat of butter. Saute approximately 7 minutes, stirring occasionally. Look for wilting of external leaves of the brussels, slight wrinkling to the skin of the berriess, and partial browning of the butter.

 

Cut the orange and squeeze half of the juice into the pan. Add the chopped berries. Cook unitl warm throughout.

 

Place in serving dish, top with a bit of orange zest.

 

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Additions & Variations

 

Consider subtituting Olive Oil or Coconut Oil for the butter.

 

Topping with diced orange or yellow bell pepper adds a bit of brightness.

 

If using as a primary course, topping with grilled chicken breast or a few slices of pork loin is fabulous!

Yoga for Every Body

Laurel Park Yoga

1620 Brevard Rd.

Suite 10

Hendersonville, NC

28791

 

828.595.9047

info@laurelparkyoga.com

 

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