Zucchini Toss


 1 medium head of red-leaf lettuce              1 small head romaine lettuce
2 medium zucchini, thinly sliced (#4)       1 cup sliced radishes (#4)
3 green onions, sliced


¼ cup flax seed oil                                          2 Tbs. Real Salt
Garlic clove(s) to taste, crushed                  ¼ tsp. dried tarragon leaves

Green Raw Soup



1-2 Avocados                                                                  1-2 Cucumbers peeled and seeded
1 jalapeno pepper, seeded                                            Juice ½ lemon
1-2 cups light vegetable stock or water                    3 cloves roasted garlic
1 Tbs. fresh parsley                                                       ½ yellow onion, diced
1 carrot, finely diced


Puree all ingredients (except the onion and carrot) in a food processor or vita-Mix.  Use more or less water for your desired consistency.  Add the onion and raw crunchy carrot bits at the end for a garnish.  Yum!


Salmon with Homemade Vegan Pesto!

I Know… why make a vegan pesto when you’re eating fish… well… maybe you just don’t want dairy!


Salmon                                               Bag Spinach                                      Red Peppers


1 ½ cups Basil                                  1 cup Pine nuts (or any nut)         1/3 cup olive oil                              1/3 cup nutritional yeast
5 cloves Garlic                                  Lemon (optional)                            ¾  teaspoon salt                              ½ teaspoon pepper

Combine all ingredients in a food processor until nuts are ground. Pesto should still have texture and not be completely smooth. Add more salt and pepper to taste and enjoy! One variation is to add 1/2 cup rehydrated sun-dried tomatoes.

Place bag of pre-washed spinach in bottom of electric skillet or baking dish, followed by the salmon topped with a generous amount of pesto sauce.  Place in cold electric skillet– set temperature to 275 until valve ticks then turn to below 185.  For 10 – 15 minutes.   Oven – preheat oven to 350 slather salmon with Pesto and bake for 30 – 40 minutes in a covered casserole dish.

Cranberry Walnut upside down cake

Today in class we enjoyed the vegan version!  The class really enjoyed it!



2 tablespoons butter, melted        1/2 cup packed brown sugar                        1/4 cup  pecans or walnuts
1 package fresh cranberries          1 cup whipped cream (optional)                 3 eggs or flax substitute
1 pkg White Cake Mix                     2 apples, #1 cone                                            1 tablespoon cognac (optional)

Pre-heat electric skillet to 300 degrees or oven.  Melt butter, the sprinkle with brown sugar and top with pecans and cranberries.   Mix cake, apples and eggs together; spread the batter over the cranberry mix.   Bake at 300° for 30 – 40  minutes.

Add whipped topping and cognac (optional), and serve with warm cake.

Oven Baked cake:
Heat topping in skillet over moderately high heat until it starts to bubble, then gently spoon batter over topping and spread evenly. Quickly transfer to oven; bake until cake is golden brown and a wooden skewer comes out clean, 25 to 30 minutes. Cool cake in pan on a rack 15 minutes. Run a thin knife around inside edge of pan, then invert a serving plate over pan and invert cake onto plate. Cool completely on plate on rack, 1 hour. Serve cake at room temperature.

Using flaxseeds in place of eggs is a great vegan trick for baking, but you don’t have to be vegan to benefit from this great substitution. Flaxseeds are a nutritional powerhouse and sneaking some into baked goods is an easy way to get some of their wonderful nutrients into your diet.

Flaxseeds are rich in alpha-linolenic acid (ALA), an essential fatty acid that appears to be beneficial for heart disease, inflammatory bowel disease, arthritis and a variety of other health conditions. They also contain a group of chemicals called lignans that may play a role in the prevention of cancer.

With all of this goodness, it seems like a great idea to get flaxseeds into one’s diet in any way possible. One great way is to use flaxseeds in place of eggs in baked goods.

To replace one egg:
1 tablespoon ground flaxseeds
3 tablespoons water (or other liquid)

Stir together until thick and gelatinous.

You can also use whole flaxseeds:

1 tablespoon whole flaxseeds
4 tablespoons water (or other liquid)

Process seeds in a blender to a fine meal, add liquid and blend well.

You can make a bigger batch by increasing the ingredient amounts. Store in the refrigerator for up to two weeks.

Rolled Turkey Roast


  • 2 tablespoons extra virgin olive oil
  • One 2 1/2-pound (1k 250g) turkey loin, with barding fat
  • 7 shallots, peeled and halved
  • 3 Italian peppers, trimmed and cut in 1/2-inch lengths
  • 2 red onions, cut in eighths
  • 2 dried bay leaves
  • 1 tablespoon fresh thyme leaves
  • Sea salt and freshly ground black pepper


1. Preheat 9qt Braiser

2. Heat the olive oil and when it is hot but not smoking; brown the turkey roast on all sides, which will take about 8 minutes. Add the shallots, peppers and the onions to the dish, and season the roast and the vegetables to your liking with salt and pepper. Crush the bay leaf and sprinkle it over the turkey roast, along with the fresh thyme leaves.

3. Cover and place. Cook until the roast is firm to the touch and cooked through, about one hour, checking it occasionally to be sure the onions or shallots aren’t sticking to the bottom of the pan. If they are, simply add a tablespoon or two of chicken stock and continue cooking.

4. Remove from the heat, remove the cover and let sit for at least 10 minutes, to allow the juices to retreat back into the meat. Slice, and serve, with the shallots and onions alongside.

Pumpkin-Honey Cake


For cake

  • 2 1/4 cups cake flour
  • 2 1/2 teaspoons baking powder
  • 2 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 3/4 cup canned solid pack pumpkin
  • 1/3 cup sour cream
  • 1/3 cup honey
  • 1 tablespoon vanilla extract
  • 3/4 cup (1 1/2 sticks) unsalted butter, room      temperature
  • 1 1/4 cups sugar
  • 3 large eggs

For frosting

  • 1 pound Philadelphia-brand cream cheese, room temperature
  • 2 cups powdered sugar
  • 1/3 cup plus 1/4 cup canned solid pack pumpkin
  • 1/4 cup honey
  • 1/4 teaspoon (scant) ground allspice
  • 1 cup chilled whipping cream


Make cake:
Preheat Electric Skillet to 300°F. Sift 2 1/4 cups flour and next 5 ingredients into medium bowl. Whisk pumpkin, sour cream, honey and vanilla in small bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in eggs 1 at a time. Beat dry ingredients into butter mixture alternately with pumpkin mixture.

Spread batter evenly in prepared pan. Bake cake until tester inserted into center comes out clean, about 25 minutes. Cool in pan on rack.

Make frosting:
Beat cream cheese, powdered sugar, 1/3 cup pumpkin, honey and allspice in large bowl until fluffy. Beat whipping cream in medium bowl until stiff peaks form. Fold whipped cream into cream cheese mixture in 2 additions. Spoon 1 1/2 cups frosting into small bowl to use for decorating; cover and refrigerate.

Using foil as aid, lift cake onto work surface. Cut cake crosswise into three 10 x 4-inch rectangles (reserve remaining cake for another use). Slide spatula under 1 rectangle; transfer cake to platter. Spread with 3/4 cup frosting. Top with second cake. Spread with 3/4 cup frosting. Top with third cake. Spread 1 cup frosting in thin layer over top and sides of cake to anchor crumbs. Chill 1 hour.

Spread remaining frosting from large bowl decoratively onto sides of cake. Spoon 3/4 cup reserved frosting from small bowl into pastry bag fitted with medium star tip. Pipe frosting in diagonal lines on top of cake, spacing about 3/4 inch apart. Squeeze frosting from pastry bag back into small bowl of frosting. Mix in remaining 1/4 cup pumpkin. Spoon pumpkin frosting into pastry bag and pipe lines of shells or rosettes between frosting lines on cake. Refrigerate until frosting sets, about 2 hours. (Can be prepared 2 days ahead. Cover with foil dome and keep refrigerated. Let stand 2 hours at room temperature before serving.)

Red and Green Cabbage Salad with Apples and Spiced Pecans

Red and Green Cabbage Salad with Apples and Spiced Pecans




  • 2 teaspoons butter
  • 1 cup pecan halves
  • 2 tablespoons golden brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1/8 teaspoon (scant) cayenne pepper
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 cup olive oil
  • 2 medium unpeeled Fuji apples, #3 cone1
  • 2 tablespoons fresh lemon juice #1 cone
  • 3 cups thinly sliced red cabbage #4 cone
  • 2 cups thinly sliced green cabbage #5 cone
  • 3/4 cup dried cranberries (about 5 ounces)



Melt butter (use vegan butter) in a 12” skillet over medium heat. Add pecans and stir 1 minute. Add brown sugar, Worcestershire sauce, and cayenne; stir until nuts are coated, about 1 minute. Transfer nuts and cool.

Whisk both vinegars and mustard in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Do ahead Spiced pecans and dressing can be made 1 day ahead. Store pecans airtight at room temperature. Cover and chill dressing; bring to room temperature and rewhisk before using.

Toss apples with lemon juice in large bowl. Add cabbages and dried cranberries; mix. Add dressing and toss. Stir in pecans and season salad with salt and pepper.


Roasted Butternut Squash Soup

We did this soup 2 ways.  1 vegan where we eliminated the butter and cream… and guess what….

The majority liked it without the butter and cream!


  • Vegetable oil spray
  • 1 2-pound butternut squash, halved lengthwise and      seeded
  • 2 cups low-sodium vegetables broth
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • Pinch of grated nutmeg
  • 1 cup milk or half-and-half
  • Kosher salt and freshly ground black pepper
  • 1 10-ounce jar pumpkin butter
  • Chopped pistachio nuts


Preheat the Electric Skillet to 325 °F. Spray with the vegetable oil spray.

Place the squash halves, cut side down, in the prepared dish. Pierce the skin sides several times with a fork. Bake until the squash is tender, about 30 minutes. Set aside until cool enough to handle.

Using a large spoon, scrape the flesh from the cooked squash into a food processor. Discard the skins. Add 1 1/2 cups of the vegetables broth, the cinnamon, marjoram, thyme, and nutmeg and puree in the Vita-Mix until smooth. Transfer the puree to a large saucepan. Whisk the milk into the soup over medium heat. If you prefer a thinner consistency, add the remaining broth. Season to taste with salt and pepper.

Ladle the soup into warmed bowls. Top with a dollop of pumpkin butter and sprinkle with chopped pistachio nuts before serving.