Diva Tasting: Vege Passover Recipes….

Publishing in 2 parts….
“This is an easy and filling supper dish, good with cooked greens or a tossed salad and some sprouted grain bread. Almost any vegetables can go into the mix; just make sure they’re all cut up before you begin, and add the longest cooking ones first.”
  • 1 Teaspoon Olive Oil
  • 1/2 Cup Chopped Onion
  • 1 Clove Garlic, Minced
  • 1/2 Cup Diced Green Bell Pepper
  • 1 Zucchini, Halved Lengthwise And Cut In 1/4 Inch Slices
  • 2 Cups Cooked And Diced Potatoes
  • 1 Cup Chopped Fresh Tomato
  • 2 Tablespoons Black Olives
  • 4 Eggs
  • Salt And Pepper To Taste
  • 1/4 Teaspoon Dried Oregano
  • 1 Pinch Cayenne Pepper
  • 1/2 Small Tomato, Sliced
  • 1/4 Cup Shredded Mozzarella Cheese
  • 1/4 Cup Grated Parmesan Cheese
  1. Preheat the broiler on your oven.
  2. In a frying pan with an ovenproof handle heat the oil and saute onion, garlic and green bell pepper over a low heat. Saute until vegetables are just tender but not browned. Add the zucchini and continue cooking, stirring occasionally, until crisp-tender. Add the potatoes, stir well to combine, and continue cooking, stirring frequently, until the potatoes are heated through and starting to stick to the pan.
  3. Then add the tomatoes and black olives, stirring well to combine with the other ingredients, and cook just until the tomatoes have begun giving up their juice.
  4. Beat the eggs with the salt, pepper, oregano, and cayenne. When all the vegetables are cooked, pour the eggs over them
  5. Arrange the tomato slices over the top of the eggs, and sprinkle the mozzarella and Parmesan cheeses over the tomato slices. Cook gently over low heat until the eggs are almost set (they’ll be firm around the edges and a bit runny in the middle).
  6. Slip the pan under the broiler for a minute or two, until the eggs are fully set and the cheese has melted and begun to brown. Cut into wedges and serve.
Beet Salad with Goat Cheese
  • 4 Medium Beets – Scrubbed, Trimmed And Cut In Half
  • 1/3 Cup Chopped Walnuts
  • 3 Tablespoons Maple Syrup
  • 1 (10 Ounce) Package Mixed Baby Salad Greens
  • 1/2 Cup Frozen Orange Juice Concentrate
  • 1/4 Cup Balsamic Vinegar
  • 1/2 Cup Extra-Virgin Olive Oil
  • 2 Ounces Goat Cheese
  1. Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
  2. While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
  3. In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
  4. Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.
Savory Buttered Zoodles
  • 2 tablespoons pine nuts
  • 2 tablespoons LAND O LAKES(R) Salted Butter
  • 1 teaspoon crushed red pepper flakes, or to taste
  • 1 large zucchini, cut with a spiralizer
  • 2 tablespoons shaved Parmigiano-Reggiano cheese
  1. Heat a non-stick skillet or wok over medium. Toast the pine nuts stirring constantly to keep from burning, about 3 minutes. Transfer to a bowl.
  2. Return the skillet to medium heat; add butter and crushed red pepper; stir until butter melts. Stir in spiralized zucchini. Saute, flipping lightly throughout the cooking process. When the zoodles are al dente (about 5 minutes), transfer them to a serving dish or plate. Top with shaved cheese and reserved pine nuts.
Middle Eastern Eggs Cilbir
For The Yogurt Spread:
  • 1 Cup Greek Yogurt, At Room Temperature
  • 1 Clove Garlic
  • 1/4 Teaspoon Salt, Or To Taste
  • 1/2 Teaspoon Freshly Ground Black Pepper
  • 1 Pinch Cayenne Pepper
  • 2 1/2 Tablespoons Finely Chopped Fresh Dill, Or To Taste
  • For The Aleppo Butter:
  • 1/2 Stick Unsalted Butter
  • 1/4 Teaspoon Ground Cumin
  • 1/2 Teaspoon Smoked Paprika
  • 1 Tablespoon Aleppo Chili Flakes
For The Optional Parsley And Jalapeno Oil:
  • 1 Tablespoon Chopped Fresh Parsley
  • 1 Tablespoon Diced Jalapeno Pepper
  • 1 Pinch Salt (optional)
  • 2 Tablespoons Olive Oil (optional)
For The Rest:
  • 1 Tablespoon White Vinegar, Or As Needed
  • 4 Large Eggs
  • 1 Pinch Sea Salt
  1. Spoon yogurt into a medium bowl. Grate in garlic and mix to combine. Season with salt, pepper, and cayenne. Add dill and mix thoroughly. Set aside at room temperature.
  2. Melt butter in a saucepan over medium heat; heat until bubbles begin to burst. Add cumin, paprika, and chili flakes. Stir until color is uniform, then turn off heat and let spices infuse.
  3. Grind parsley and jalapeno together in a mortar. Season with salt, drizzle in olive oil, and stir to combine.
  4. Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
  5. Dollop yogurt mixture onto serving plates. Use the back of a spoon to spread yogurt out into a bed for the eggs, carving ridges into the top to catch the oil. Drizzle on some jalapeno oil. Top with eggs and a spoonful or two of the Aleppo butter. Sprinkle sea salt on top.

Easy Low-Carb Cauliflower Mac ‘n Cheese
  • 1 Head Cauliflower, Cut Into Florets
  • 1 Teaspoon Salt
  • 1 Teaspoon Mixed Herbs
  • 1/2 Teaspoon Ground Black Pepper
  • 3 Tablespoons Olive Oil
  • 1 Cup Shredded Cheddar Cheese
  • 1/2 Cup Heavy Whipping Cream
  • 1 Tablespoon Ghee (clarified Butter)
  • 1 Pinch Ground Nutmeg
  • 3 Tablespoons Grated Parmesan Cheese
  1. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  2. Arrange cauliflower on the prepared baking sheet. Sprinkle with salt, mixed herbs, and pepper. Drizzle with olive oil; toss until well coated.
  3. Roast in the preheated oven until crisp, 10 to 15 minutes. Place in an 8-inch baking dish.
  4. Combine Cheddar cheese, heavy cream, ghee, and nutmeg in a saucepan over medium heat; simmer until bubbly, about 5 minutes. Pour over cauliflower; mix well. Sprinkle Parmesan cheese on top.
  5. Bake in the preheated oven until golden, about 10 minutes.

Roasted Leeks with Eggs (Paleo and Keto-Friendly)
“A sheet pan of roasted leeks and green onions topped with avocado vinaigrette, toasted almonds, eggs, and red pepper flakes. Enjoy over baby spinach and arugula, if desired. Vegetarian, paleo, and keto-friendly.”
  • 2 Leeks
  • 3 Green Onions
  • 2 Tablespoons Ghee (clarified Butter), Melted
  • 1/2 Teaspoon Sea Salt
  • 1/4 Teaspoon Ground Black Pepper
  • Avocado Vinaigrette:
  • 1 Ripe Avocado, Pitted, Flesh Scooped From Skin
  • 3/4 Cup Light Olive Oil
  • 1 Lemon, Juiced
  • 1/4 Cup Red Wine Vinegar
  • Salt And Ground Black Pepper To Taste
  • 1 Teaspoon Olive Oil
  • 2 Eggs
  • 1/4 Cup Sliced Almonds, Toasted
  • 1/8 Teaspoon Red Pepper Flakes
  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Discard green tops and the bottom 1/2 inch of the leeks. Cut leeks in half lengthwise.
  3. Place leeks and green onions on a sheet pan. Drizzle with ghee. Add sea salt and pepper.
  4. Roast in the preheated oven until browned, 15 to 20 minutes.
  5. Prepare vinaigrette by blending avocado, 3/4 cup olive oil, lemon juice, vinegar, salt, and pepper thoroughly in a food processor.
  6. Heat 1 teaspoon oil in a skillet over medium-low heat. Crack eggs into opposite sides of the skillet and cook until whites are barely set and yolks are still runny, 2 to 3 minutes.
  7. Remove leeks and onions from oven and top with the sunny-side up eggs. Sprinkle almonds and red pepper flakes on top. Finish with a drizzle of the avocado vinaigrette.
Sheet Pan Ratatouille
  • 1 Large Eggplant, Cut Into 1/2-Inch Cubes
  • 2 Zucchinis, Cut Into 1/2-Inch Slices
  • 2 Heirloom Tomatoes, Cut In Wedges
  • 1 White Onion, Cut Into 1/2-Inch-Thick Rounds
  • 1 Red Bell Pepper, Cut Into 1/2-Inch Strips
  • 4 Cloves Garlic
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Chopped Fresh Rosemary
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Ground Black Pepper
  • 1 Tablespoon Balsamic Vinegar
  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. Place eggplant, zucchinis, tomatoes, onion, bell pepper, and garlic in a single layer on the prepared baking sheet. Drizzle with olive oil, rosemary, salt, and pepper; toss vegetables until well coated.
  3. Roast in the preheated oven until slightly tender; about 20 minutes. Mix and roast for another 12

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