A lot of you have been asking me for recipes on my Instagram and I figured why not just make a post that I can add recipes to as I post them on Instagram…easy enough, right? ;) I’ll update this randomly, but at least it’s here!
So without further adieu…
Cauliflower Gnocchi w/ Local Heirloom Tomatoes
Prep Time: 5 minutes • Cook Time: 15 minutes • Yield: 2
The prep/cook time is all a rough guestimate. Just depends on how quick you do it and if you’re making your own gnocchi etc. ;)
for the gnocchi
- Trader Joe’s Cauliflower Gnocchi (comes frozen – or you can make your own gluten-free or homemade gnocchi) (100% gluten-free)
for the heirloom tomato sauce
- 1-quart small Heirloom Tomatoes, halved
- 1-quart of small Trinidad Perfume Peppers (bought at our local farmers market), roughly chopped
- 2 tablespoons extra virgin olive oil / grass-fed butter/ grass-fed ghee (we love the Fourth & Heart brand) / vegan butter
- 1/2 cup Vegan Parmesan Cheese Shreds
- Salt and pepper to taste
- Fresh basil, or other herbs to taste
- For the assembly: Fill a pot with water and season with salt; the water should taste like seasoned broth, not salty like the sea. Bring the water to a boil.
- Add the gnocchi to the boiling water. When they rise to the surface, cook for 1 to 2 more minutes. (Instructions are on the back of the package for the frozen cauli gnocchi.)
- While gnocchi are cooking, drizzle olive oil over the tomatoes and peppers in a bowl. Season with salt and pepper to taste.
- In a pan over medium heat, drizzle olive oil/vegan butter to coat the pan, add in seasoned tomatoes and peppers. Cover with lid and let the tomatoes and peppers macerate.
- After a couple of minutes add 2 tablespoons of the pasta water to the saute pan. Let it simmer/thicken on low.
- Drain the gnocchi from the pot and add to the saute pan. Toss the gnocchi in the pan to emulsify the butter and finish with some vegan parmesan (it will melt and create the most beautiful creaminess!).
- Plate the gnocchi and finish with a drizzle of extra-virgin olive oil.
OPTIONAL: If you have fresh basil (I didn’t have any on hand in the photo) you can cut it up a bit and add it to the pasta when served as garnish / plus it adds amazing colour and fresh flavour!
NOTE: This is a really flexible recipe so go crazy with it to make it to your own liking! It’s delicious either way!
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Chicken Bone Broth Tortilla Soup
Prep Time: 10 minutes • Cook Time: 20 minutes • Yield: 2 (very large bowls)
(please keep in mind we use all organic and sustainably farmed/locally sourced ingredients – this makes for the best and most flavourful soup!)
- 32 oz chicken broth (we love and use Osso Good’s Chicken Bone Broth*)
- Soft corn tortillas or pre-made tortilla chips, sliced into strips
- 1/2 organic chicken breast, shredded
- 1/2 white onion, diced
- 1 clove of garlic, diced
- 1 medium-sized carrot, diced
- 1/2 avocado
- 2 tablespoons Chef Paul’s Blackened Redfish Magic Seasoning (or your own seasoning similar to this!)
- 2 tablespoons + 3/4 cup salsa (we love and use the Trader Joe’s Organic Tomatillo & Roasted Yellow Chili Salsa)
- 1/2 cup roughly chopped fresh cilantro leaves
- 1 cup spinach
- Avocado oil
- Salt and pepper to taste
- Paprika (seasoning for homemade chips)
*gifted product by the company (post is not sponsored).
homemade Tortilla Chips:
- Place tortilla strips in well-oiled pan. Season with salt and paprika. *You can use your own pre-made organic chips too!
- In a separate pot add avocado oil, shredded chicken, onion, garlic and carrots. Season with a generous amount of Chef Paul’s magic seasoning and add 2 tablespoons of salsa, turn up the heat to med/high and begin to crisp.
- Pour broth (in the 32 oz container) over everything and add 3/4 cup of salsa. Bring heat to medium and let simmer for a few minutes.
- Slice up the avocado for garnish, add it into the soup along with cilantro (add spinach if you don’t like cilantro or you can do both!) and chips!