Vegan quinoa, broccoli, and kale curry


  • 3 tablespoons olive oil, divided
  • 3 cups broccoli florets, stems trimmed
  • 3 cups cauliflower florets, stems trimmed
  • Kosher salt and freshly ground black pepper
  • 1 red onion, thinly sliced
  • 1 tablespoon curry powder
  • ½ tablespoon ground cumin
  • 1 cup quinoa, pre-rinsed or washed
  • 2 cups homemade vegetable stock
  • 2 1/2 cups lacinato or curly kale, leaves removed from the stalks and cut into 1-inch ribbons
  • 1 tablespoon fresh juice from 1 lime
  • ½ cup roughly chopped fresh cilantro
  • ½ cup microgreens, such as sunflower (optional)


  1. Heat the 1 ½ tablespoons oil in a large pot over medium-high heat until shimmering. Add the broccoli and cauliflower and a pinch of salt and pepper. Cook, stirring until lightly browned and just tender, 4 to 5 minutes.. Remove from the pot and set aside.

  2. Add the remaining oil to the same pot, and return to medium-high heat until shimmering. Add the onion and a pinch of salt and cook, stirring, until softened, about 4 minutes. Add the curry powder and cumin, stirring until fragrant, about 30 seconds. Add the quinoa and toast until lightly fragrant, about 1 minute.
  3. Add the broth, and adjust the heat to maintain an active boil for exactly 9 minutes. Stir in the kale until wilted and add the vegetables until they are finished cooking, about 2 minutes more. Stir in lime juice and season to taste with salt and pepper. Top with the cilantro and greens (if using) and serve.

Grilled cuban chicken


  • 3 lb boneless chicken breast
  • 3 tbsp Cuban dry rub
  • 1 cup cilantro chimichurri
  • 1 vidalia onion, 1/2-inch cut rings
  • 2 tbsp olive oil extra-virgin
  • 1/2 bunch cilantro sprigs
  • 12 lime wedges
  • Salt and pepper to taste

Cuban dry rub

  • 2 tbsp cumin powder
  • 2 tbsp paprika
  • 2 tsp garlic powder
  • 1 tsp crushed red pepper
  • 2 tbsp cajun seasoning
  • 1 tbsp salt

Mix spices together.

Cilantro chimichurri

  • 1 bunch cilantro
  • 1 bunch parsley
  • 1 dash crushed red pepper
  • 3 garlic cloves
  • 1 cup olive oil extra-virgin
  • 1 lemon (for juice)
  • 2 lemons (for zest)
  • 1 tbsp red vinegar
  • 2 tbsp water

Place ingredients in blender and puree until almost smooth.


  1. Preheat grill.
  2. Rub chicken on both sides with Cuban rub. Place chicken into fridge while prepping onions.
  3. Brush onions with olive oil; season with salt and pepper.
  4. Place rubbed chicken on grill and cook through until internal temperature of 165 degrees is reached. Add onions to grill when chicken is almost done. Grill onions on both sides. Once onions are tender and chicken is done, let chicken rest while grilled onions are placed into a mixing bowl.
  5. Squeeze 6 of lime wedges on top of onions. Add some cilantro sprigs into bowl with onions and lime juice. Season onions with salt and pepper; toss gently and set aside.
  6. To serve, slice chicken on a bias cut and arrange on a large platter. Scatter warm grilled onions on top of sliced chicken, drizzle with cilantro chimichurri and garnish dish with remaining cilantro sprigs and lime wedges.





Lemon parsley cauliflower rice


  • 1 small head of cauliflower (4-5 cups riced)
  • 3 Tbsp olive oil extra-virgin
  • 2 tsp lemon zest (approximately 1 lemon)
  • 4 Tbsp chopped fresh pasley
  • 1/8 tsp salt, to taste


  1. Trim cauliflower and place florets in a food processor (you may have to do this in batches). Pulse until chopped to rice grain size. Set aside.
  2. Heat cooking fat in a large frying pan or wok over medium-high heat. Add cauliflower to the oil and cook, stirring frequently until cauliflower is cooked al dente (about 6-8 minutes).
  3. Stir in lemon zest, parsley and salt. Cook 1 minute. Enjoy!

Balsamic steak rolls

Ingredients (4 servings):

  • 1 ½ – 2 lb. skirt steak, sliced into thin strips
  • 1 carrot, matchstick cut
  • 1 bell pepper, matchstick cut
  • ½ zucchini, matchstick cut
  • 5 green onions, matchstick cut
  • 2 cloves of garlic, minced
  • ½ tsp. dried oregano
  • ½ tsp. dried basil
  • Olive oil extra-virgen
  • Sea salt and freshly ground black pepper


  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • 2 teaspoons stevia
  • ½ teaspoon dijon
  • Salt and pepper


  1. Prepare the balsamic.
  2. Season the steak slices with sea salt and freshly ground pepper to taste and set aside.
  3. In a skillet, add some cooking fat and cook the garlic for 1 or 2 minutes; then add all the remaining vegetables and cook until soft but still a little crunchy, about 3 to 4 minutes.\
  4. Season with oregano, basil, sea salt and pepper, and transfer to a bowl.
  5. Arrange a small pile of vegetables in the center of each slice of beef. Tightly roll the meat around the filling, and secure with a toothpick.
  6. Return the beef rolls to the skillet, and cook over a medium-high heat on all sides until the meat is cooked through.
  7. Remove the toothpicks, spoon some of the balsamic sauce over the rolls, and serve.