Braised Red Cabbage

Ingredients:

1 head red cabbage, quartered, cored and thinly sliced/chopped
1 small yellow onion, finely diced
1 large green apple, peeled, cored and cut into matchsticks
3 tablespoons red wine vinegar
3 tablespoons honey
olive oil
salt and pepper to taste

Directions:

1. In a large pot, saute the onions for about 5 minutes with olive oil. Add the cabbage and cook for a few minutes. Add the sliced apple, vinegar, honey, and salt; toss to combine.

2. Reduce the heat to medium-low. Cover the pot and cook for about an hour, stirring occasionally. Enjoy!

Roasted Carrots and Parsnips

Ingredients:

1 1/2 lb parsnips, peeled and halved or quartered, depending on size
2 lb carrots, peeled and halved lengthwise
3 tbsp extra virgin olive oil, plus more for drizzling
coarse salt and freshly ground pepper, to taste
1 tbsp thyme leaves

Directions:

1. Preheat oven to 400 degrees F. Place all chopped carrots and parsnips in a bowl and toss with the olive oil, salt and pepper.

2. Arrange the carrots and parsnips in a single layer in a shallow rimmed baking sheet. Sprinkle the thyme leaves over everything.

3. Roast the vegetables, turning them once or twice during cooking until the edges and tips begin to get quite brown and they a very tender, about 30 minutes. Serve warm.

Tzatziki and Pita Chips

Ingredients:

2 cups non-fat greek yogurt
4-6 cloves of garlic, chopped
1 cucumber grated and squeezed to remove excess juice
2 tbsp extra virgin olive oil
2-3 tsp lemon juice
pinch of sea salt
a pinch of sugar if needed
chopped dill

Directions:

1. First, grate the cucumber and squeeze out the excess liquid. Press it very well and then let it sit while you combine the rest of the ingredients.

2. Combine all the ingredients together with a spoon and let sit at least 2 hours in the fridge before serving.

3. To make pita chips you brush pitas with olive oil and sprinkle them with sea salt. Bake in a 375 degree oven for 7-10 minutes, watching carefully so they don’t burn. You can also add any spices you like, or even rub the pita before you brush oil on it with a garlic clove that’s been cut in half.

Pistachio Ice Cream

Ingredients:

1 cup pistachios, crushed
3/4 cup sugar
2 cups heavy cream
1 cup whole milk
5 large egg yolks
1 teaspoon vanilla extract

Directions:

1. Take the shells off the pistachios and crush them. Set aside.

2. In a medium saucepan, warm the milk and sugar, stirring to dissolve the sugar. Add the egg yolks and whisk continuously until the mixture has thickened.

3. Pour the cream into a separate bowl. Once the mixture is thick enough, pour it over the cream, through a strainer. Continue to whisk until everything is incorporated. Add the vanilla extract.

5. Refrigerate the mixture until it is cold. Pour it into an ice cream maker until it is ready. Once it has finished churning, fold in the pistachios with a rubber spatula.

6. Put the ice cream in a tupperware container and freeze.