Breakfast
Dabney Vaccaro
Avocado Toast--the real deal

I’ve had avocado toast before, but this is a new and better spin on what most people think of. In this recipe, the avocado is the main ingredient. Top it with an egg, lettuce, tomato, onion, and breakfast is served.

Avocado Toast--the real deal
Main
Dabney Vaccaro
Butternut Squash & Chickpea Curry

My garden did really well last summer. As a result, I have had an abundance of butternut squash that I’ve needed to use. Recently, I stumbled onto this recipe that proved to be a hit with a group of folks I had for an herbal workshop. It was so attractive in the dish, how could it not be tasty too? Eat the rainbow…this dish checks that off! Enjoy!

Butternut Squash & Chickpea Curry
Soup
Dabney Vaccaro
Lentil and Sausage Soup

Looking through my recipe blog, you may notice how many different soups there are. Soups are a great way to get nutrition into the body.  I run cold, so consuming these warm bowls of deliciousness makes me feel good. Be sure to check out where I buy

Lentil and Sausage Soup
Main
Dabney Vaccaro
Lions Mane "Crab" Cakes

Mushrooms have moved up in the culinary space with their many uses! Mushrooms like shiitake, oyster, and lions mane are showing up at farmer’s markets, restaurants, and even perhaps your kitchen table!

At a recent stroll through a farmer’s market, I was captivated by the wonderful display of medicine that lay before my eyes! Since COVID, I’ve battled off and on with brain fog. I have found lions mane mushrooms to really be a supportive ally in this regard.

Lions Mane "Crab" Cakes
Main
Dabney Vaccaro
Pasta with Sausage & Tomato Skillet

As a recovering vegetarian, I'm super picky about what meats I will consume. Not all meat is the same. While I try to eat local, I have found a wonderful company who has sustainable practices and is free of the “Big 8” allergens. Let me just say…yum! If you want to know more about this company, you can find out more here.

With tomato season here, I’m looking for ways to use these wonderful fruits. This recipe is super fast and easy especially on a work night. Don’t forget the parmesan cheese!

Pasta with Sausage & Tomato Skillet

under 30 minutes

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Lentil, Quinoa & Black Bean Tostada

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Lentil, Quinoa & Black Bean Tostada

It was one of those days. I got home late from work, hungry and unprepared for dinner. On the way home, I was trying to think of all the food options. Remembering I had about a cup of the left overs from the previous recipe….Quinoa and Black Bean Bowl, I decided to add a few items and make a new dish. Before I new it, I was sitting down to a nice meal in less than 30 minutes. Another reason to love leftovers. Add just a pinch of creativity, and something new emerges. No leftovers, no worries. You can still enjoy the dish.

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Quinoa and Black Bean Bowl

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Quinoa and Black Bean Bowl

I needed something quick to make on a busy day. Knowing I had limited food in the refrigerator, I had this looming thought….I should have stopped at the grocery store before now. Then I remembered my pressure cooker/InstaPot. I began to formulate a plan in the back of my mind. I knew I had lentils, quinoa, chick peas, and black beans. Surely there was something I could create with those staples. A search on the internet, bombarded me with many recipes to choose from. In my normal style, I looked at two or three to compare and contrast, and came up with some version of my own. Within 30 minutes, dinner was done and my belly was satisfied. The best part of this recipe, is it didn’t require many fresh ingredients. So if it’s been a bit since the groceries have been replenished, this may be one of those recipes you can pull out in that emergency….just like I had to.

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A Better Beet Burger

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A Better Beet Burger

When beets showed up on the dinner table when I was a child, I turned up my nose to them because of the color. Plus, I thought they tasted like dirt. It wasn’t until I was in my twenties that I gave this root vegetable a second try. Now I purchase beets a couple times a month, steam them and use them in my salads or as a side for a meal.

Garlicky and Lemon Mahi Mahi

Garlicky and Lemon Mahi Mahi

Fish isn’t a food I particularly enjoy, at least fish that is “fishy.” Mahi Mahi is one that is dense like a tuna, but meets my criteria of not “fishy.” The great thing about preparing fish is it cooks really fast and is totally doable on a work night. Just basic ingredients here but oh, what a delicious meal. The best part is there’s only one skillet that is used, so even clean up is a snap.

Lentil, Sweet Potato, and Kale Soup

While both lentils and chickpeas are a good source of protein, the sweet potatoes provide a soft texture and flavor. Kale provides fiber, iron, calcium, and Vitamin C. The use of an immersion blender provide creaminess without the use of dairy. Serve with a salad or sandwich for a complete meal.

Lentil, Sweet Potato, and Kale Soup

  • 1 container (32 ounce) vegetable broth
  • 1/4 cup lentils
  • 1 medium sweet potato, peeled and diced
  • 1 can chickpeas, rinsed and drained
  • 1 small onion, chopped
  • 1 cup kale, chopped into 1-inch pieces

Directions:

  1. In a medium saucepan, pour in the container of vegetable broth; cook on medium.
  2. Add lentils, sweet potatoes, and onions and cook until potatoes are soft.
  3. Add chickpeas and bring to a boil.
  4. Using an immersion blender, pulse 5-6 times or until half the soup is blended. If you don't have an immersion blender, pour half the soup into an electric blender and pulse until smooth.  Pour contents back into pot.
  5. Add kale and cook an additional 15 minutes or until kale is tender.
  6. Add salt and pepper to taste.

Pour into bowls and enjoy!

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Pasta Mediterranean

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This recipe is adapted from Cooking Light.  It's basically a one-pot meal.  Using a dutch oven, I cook the pasta first, drain and set it aside.  While the water is boiling and pasta is cooking, I prep the vegetables.  Ready to serve in 30 minutes, this a family favorite that is low in fat and overall calories. The original recipe calls for mozzarella cheese, but I substituted fresh Parmesan cheese to keep things lighter.

Pasta Mediterranean

  • 1 pound pasta of your choice (I have used penne, rigatoni, spirals)

  • olive oil

  • 5 1/2 cups diced, peeled eggplant

  • 6 gloves garlic, minced

  • 2 cups diced onions

  • 2 medium or 1 large zucchini, halved and sliced

  • 1/4 cup fresh basil

  • 1 tsp dried Italian seasoning

  • 1/2 tsp salt

  • 1 can (28-ounce) can organic crushed tomatoes, undrained

  • 1/2 cup Parmesan cheese

Directions:

  1. Cook pasta according to the directions in large dutch oven.

  2. While pasta cooks, prep vegetables for use.

  3. Drain pasta and set aside.

  4. In same pot, add 2 TBSP olive oil.

  5. Add eggplant to pan and sauté 3 minutes over medium/high heat.

  6. Add garlic and onion, zucchini, cook additional 3 minutes, stirring occasionally.

  7. Add basil and next three ingredients.

  8. Cover and simmer for 10 minutes.

  9. Add pasta and 1/4 cup of Parmesan cheese

  10. Transfer to serving dish.

  11. Add additional 1/4 cup Parmesan cheese.

Yields: 10 servings

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