Brocollini with Garlic and Lemon


I lived in Italy for two years. The best broccoli dish I ever had was dripping with a mix of butter and olive oil, had a hint of lemon, was loaded with chunks of slightly browned and crunchy garlic, and finished off with shaved parmesan. Serving your vegetables with butter or oil helps the absorption of Vitamin K, an essential nutrient for healthy joints and a healthy cardiovascular system.


  • 2 bunches of Broccoli or Broccolini, washed and chopped into bite-sized pieces
  • 4 Garlic cloves, minced or thinly sliced
  • 2 Tablespoons Olive oil, butter, ghee, or coconut oil
  • Fresh Lemon-about 1/4 lemon to squeeze on top
  • Salt, Pepper to taste
  • Optional Delicious Additions: Pine nuts, lightly roasted in the pan and removed before cooking the broccoli, and parmesan shavings to go on top.

Directions: Heat the oil in a medium or large sized frying pan over medium heat. Add the garlic and cook for about one minute, stirring well, until slightly browned. Add the broccoli to the pan, and saute for about 3-5 minutes so it is brightly colored and still a bit crunchy. Add salt and pepper to taste. Squeeze the lemon on top. At this point, you can add pine nuts or parmesan shavings.  Enjoy!!


Roasted Tarragon and Parsley Carrots


One of my favorite signs of spring is when the farmer's market opens. Freshly picked carrots have an amazing flavor. Tarragon lends a sweetness to roasted carrots.


  • Carrots
  • Olive oil
  • Parsley, fresh or dried
  • Tarragon, fresh or dried
  • Salt, Pepper
  • Optional: Hummus for dipping.


Preheat oven to 375 degrees Fahrenheit.

Wash and peel the carrots (optional to peel). Cut off the ends, you can leave a little of the greens on top for aesthetics. I like to leave shorter carrots whole because I think they look beautiful. Place the carrots in the bowl and coat with a tablespoon or so of olive oil. Lay the carrots on a cookie sheet lined with natural parchment paper. Sprinkle with salt, pepper, tarragon, and parsley. Roast for about 30 minutes. These are delicious served with hummus, or as a side dish for any meal.

Roasted Acorn Squash with Cilantro Lime Vinaigrette Dressing


Acorn squash is amazing with lime! This recipe is hands down my favorite for acorn squash! Not showing in this picture is cilantro, but it is a delicious ingredient for this dish!

Ingredients for roasted squash:

  • 1 acorn squash, washed, cut in half, seeded, then cut into slices
  • 1-2 TBLS olive oil
  • ¼ teaspoon or so of salt
  • Pepper to taste

Ingredients for Lime Vinaigrette Dressing:

  • 1 clove garlic
  • 1/8 tsp salt
  • Juice of half a lime-about 1 TBLS of fresh lime juice, use less if it is bottled lime juice
  • 2 TBLS olive oil
  • 1 TBLS chopped fresh cilantro
  • Option: 1-2 teaspoons of honey
  • Option: 1 jalapeno or other chili pepper seeded and diced


Preheat oven to 450° F or 400°F convection.

Put the acorn squash slices into a medium-sized bowl, and evenly coat the slices with olive oil and salt. Place the slices on a cookie sheet (option to line it with parchment paper). Roast the squash for about 30 minutes, on a lower oven rack. You may need to flip the slices halfway through the cooking time for even browning.

To make the lime vinaigrette dressing,  put all the ingredients into a small jar with a lid, and shake it well.  When the squash is done cooking, place it on a platter. Drizzle the lime vinaigrette dressing over the squash slices.





Roasted Vegetables with Lemon Tahini Dressing

I  made these vegetables for Easter and they were a hit!! I hope you LOVE these!!

I made these vegetables for Easter and they were a hit!! I hope you LOVE these!!

Lemon Tahini Dressing:

  •      2 lemons, juiced
  •      3 Tablespoons olive oil
  •      1/4 cup or even more of water
  •      1 clove garlic
  •      1/4 cup Tahini
  •      1/4 teaspoon sea salt
  •      1/4 teaspoon of pepper ( I use only white pepper)

Combine all ingredients in a blender or food processor and blend well. Set aside while you make the vegetables.

Roasted Vegetable Ingredients:

  •      One butternut squash peeled, seeded and cubed (you can buy these precut)
  •      A bundle of brussels sprouts washed and quartered
  •      One red or purple onion sliced and cut into bite-sized pieces
  •      One head of cauliflower, cut into bite-sized pieces
  •      One pound of carrots, peeled and cut into bite-sized pieces
  •      2-3 Tablespoons of olive oil
  •      Salt and Pepper to taste
  •      1/4 cup of toasted pine nuts or pumpkin seed to sprinkle over the vegetables after cooking

Directions: Preheat the oven to 375 degrees. Place the cut up vegetables into a large bowl and toss with olive oil. Spread the veggies out on a cookie sheet covered in parchment paper (for easy clean up and to help crisp the vegetables). Sprinkle with salt. Roast for around 30 minutes or until they are as crisp as you like them. Drizzle the lemon tahini dressing on top right before serving. Sprinkle with the toasted pumpkin seeds or pine nuts.