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Vegetarian

Pesto & Persimmon Salad
ThanksgivingVegetarian

Pesto & Persimmon Salad

by Reed Dunn

Now is the time to add persimmons to your shopping list. These bright orange fruits seem like a luxury, but they’re rather affordable and readily available at grocery stores almost everywhere.

I’ve used persimmons to dress up an edible Thanksgiving centerpiece in the past, but this Pesto & Persimmon Caprese puts the tomato-shaped fruit front and center. The combination of sweet persimmon and the earthiness of Baby Kale Pesto is simply divine.

The brightness — both in flavor and appearance — of this dish also makes it a lovely addition to kick off any fall meal. Plus, this simple pesto recipe comes together in about 10 minutes, making it ideal for these days when we’re all feeling a bit crunched for time.

Pesto & Persimmon Salad

Baby Kale Pesto

Now is the time to add persimmons to your shopping list. These bright orange fruits seem like a luxury, but they’re rather affordable and readily available at grocery stores almost… Print This
Serves: 6 Prep Time:
Rating: 5.0/5
( 2 voted )

Ingredients

  • 5 ounces baby kale
  • 1 cup fresh parsley, chopped
  • 1 large garlic clove
  • 1 lemon
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ⅓ cup chopped pecans, toasted
  • ½ cup olive oil

Instructions

Add baby kale, parley, garlic and zest and juice of 1 lemon to the bowl of a food processor. Pulse 15 to 20 times, until greens are finely chopped and well combined.

Add in chopped pecans, salt and pepper. With food processor running on low, slowly drizzle in ½ cup olive oil until well combined, but not too oily.

Store in an air-tight container in the refrigerator for up to a week.

To make the salad, alternate slices of persimmon with fresh mozzarella atop a bed of Baby Kale Pesto. Drizzle on more pesto and garnish with toasted, chopped pecans.

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Sweet Potato Casserole with Toasted Marshmallow Fluff
HolidayThanksgivingVegetarian

Sweet Potato Casserole with Toasted Marshmallow Fluff

by Reed Dunn

It might be the greatest debate on the Thanksgiving table — to add marshmallows or to skip the fluff. This Sweet Potato Casserole is made with a homemade marshmallow fluff topping that can be added to the make-ahead individual servings or skipped for those non-fluff fans.

I used a Kitchen Torch from Culinary Jo Chef to toast up the marshmallow topping table side just before serving. It’s interactive fun for Thanksgiving, and it just might talk convince the anti-marshmallow crowd that this dish isn’t complete without the campfire topping.

Sweet Potato Casserole with Toasted Marshmallow Fluff

Sweet Potato Casserole

It might be the greatest debate on the Thanksgiving table — to add marshmallows or to skip the fluff. This Sweet Potato Casserole is made with a homemade marshmallow fluff… Print This
Serves: 4 Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 large sweet potatoes (about 2½ pounds)
  • 3 tablespoons avocado oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon cracked black pepper
  • 1 cup unsweetened almond milk
  • 1 egg
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • 4 large egg whites
  • 1 cup sugar
  • ½ teaspoon cream of tartar
  • 1 teaspoon pure vanilla

Instructions

Preheat oven to 400 degrees F.

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Peel sweet potatoes and cut into 2-inch chunks. Add to a large sheetpan and drizzle with avocado oil. Season with kosher salt and cracked black pepper. Stir to coat well.

Roast potatoes for 25 minutes, flipping halfway through.

Add roasted potatoes to a large bowl with almond milk, egg, cinnamon, nutmeg and allspice. Use a hand mixer to blend until smooth.

Separate mix into 4 8-ounce baking dishes. Bake for 20 minutes and serve.

Note: These can be made ahead and baked just before serving.

For the marshmallow fluff:

In a metal bowl, add egg whites, sugar and cream of tartar.

Add water to a medium saucepan and bring to a simmer. Once simmering, place metal bowl over the pan to create a double-boiler. Make sure water isn’t touching the bottom of the bowl.

Whisk ingredients until sugar is dissolved and mixture reaches 160 degrees F.

Remove from heat and add fluff to the bowl of a stand mixer. Add in vanilla and whisk on high speed for about 5 minutes, until stiff peaks are formed.

Place fluff into a piping bag and pipe onto individual Sweet Potato Casseroles. Use torch to toast marshmallow.

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Green Beans with Mushroom & Onion
HolidayThanksgivingVegetarianWhole 30

Green Beans with Mushroom & Onion

by Reed Dunn

Green Bean Casserole was never absent from my childhood Thanksgiving table, and that tradition has continued most years into adulthood. While I love the nostalgia of the dish that was made famous by the Campbell’s Soup Company, this year I wanted to create a healthier, Whole30 friendly version for the table.

Introducing my Green Beans with Onion & Mushroom, a stove-top version of the casserole that is finished with rich pan gravy that soaks up the caramelized bits while the green beans steam in a veggie broth.

This is the ideal green-veggie side dish to pair with all of those carb-heavy options I’ll still have throughout my menu.

Green Beans with Mushroom & Onion

Green Beans with Onion & Mushroom

Green Bean Casserole was never absent from my childhood Thanksgiving table, and that tradition has continued most years into adulthood. While I love the nostalgia of the dish that was… Print This
Serves: 4 to 6 Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 tablespoons ghee
  • 1 tablespoon olive oil
  • 1 large onion, very thinly sliced
  • 10 ounces cremini mushrooms, thinly sliced
  • 1 teaspoon kosher salt, divided
  • 1 tablespoon fresh thyme
  • 1½ pounds green beans, washed and trimmed
  • 1 cup vegetable stock
  • ½ teaspoon cracked black pepper

Instructions

Heat oil and butter in a large skillet over medium heat, until hot. Add onion and stir to coat.

Cook mushrooms for 3 to 5 minutes, until they begin to get translucent. Add sliced mushrooms.

Continue cooking mushrooms and onions until liquid has evaporated, about 10 minutes. Add ½ teaspoon kosher salt and continue cooking for an additional 7 to 10 minutes, until everything begins to caramelize.

Add fresh thyme to the skillet, along with green beans and vegetable broth. Stir to combine and cover with a lid.

Let cook, untouched for 10 minutes, until green beans are steamed. Stir, add the other ½ teaspoon salt and ½ teaspoon pepper and transfer to a rimmed platter.

Pour over stock from the pan, which will have created a thin mushroom gravy. Serve.

Notes

You can keep this dish warm for 30 to 45 minutes before serving by keeping the lid on the pan.

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Shirazi Salad
VeganVegetarianWhole 30

Shirazi Salad

by Reed Dunn

Even though Labor Day is over — go ahead and pack up your white shoes and pants — it’s not quite the end of summer flavors. I love a good cucumber, tomato and onion salad, and this Shirazi Salad is an even more delicious version of the garden-fresh dish I grew up loving so much.

Shirazi is an Iranian salad, and the flavors are filled with brightness. Fresh herbs, plus the zest and juice of a couple of limes, add that summer freshness that can keep the season going through September … or as long as you can find delicious tomatoes.

Serve this as a starter salad, with some shrimp skewers or even alongside a fresh tuna or egg salad to make a Whole30 lunch or dinner that’s patio perfection.

Shirazi Salad

Shirazi Salad

Even though Labor Day is over — go ahead and pack up your white shoes and pants — it’s not quite the end of summer flavors. I love a good… Print This
Serves: 6 Prep Time:
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 English cucumber, diced
  • 4 roma tomatoes, diced
  • 1 green bell pepper, diced
  • ½ red onion, diced
  • ½ cup fresh mint, chopped
  • ½ cup fresh parsley, chopped
  • ¼ cup fresh dill, chopped
  • 2 limes, zested and juiced
  • 3 tablespoons olive oil
  • Salt and pepper to taste

Instructions

Add all of the diced vegetables into a large bowl and stir to combine. Fold in fresh herbs, zest and juice of the limes and stir.

Drizzle in olive oil to lightly dress. Add salt and pepper to taste, and serve.

This salad can easily be made ahead, as the flavors come together once it’s chilled for an hour or two.

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Spaghetti and Meatless Meatballs
Vegetarian

Spaghetti and Meatless Meatballs

by Reed Dunn

Father’s Day meal planning is made easy with this Spaghetti and Meatless Meatballs recipe. A semi-homemade Pantry Red Sauce is so simple, children of all ages can hop in the kitchen to make dinner for dad this weekend.

The red sauce is a delightful alternative to the store-bought jarred sauce, and it uses many ingredients already found in most kitchen cupboards. Aside from Father’s Day, this is a great meal for meatless Monday or any night of the week.

Spaghetti and Meatless Meatballs

Meatless Meatballs and Pantry Red Sauce

Father’s Day meal planning is made easy with this Spaghetti and Meatless Meatballs recipe. A semi-homemade Pantry Red Sauce is so simple, children of all ages can hop in the… Print This
Serves: 4
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 package (16 ounces) meatless ground (Beyond Meat or Impossible Burger)
  • 2 tablespoons bread crumbs
  • 1 clove garlic
  • ¼ cup minced yellow onion
  • 1 teaspoon dried basil (or 2 tablespoons fresh basil, minced)
  • 2 teaspoons dried parsley (or 3 tablespoons fresh parsley, minced)
  • ½ teaspoon kosher salt
  • Pinch of ground black pepper
  • 1 to 2 tablespoons olive oil
  • +
  • 3 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 28-ounce can crushed tomatoes (San Marzano style preferred)
  • 1 28-ounce can diced tomatoes (San Marzano style preferred)
  • 1 12-ounce jar fire-roasted red bell peppers
  • 2 tablespoons tomato paste
  • ½ cup fresh basil, cut into ribbons, plus more for garnish (optional)
  • 1 tablespoon dried parsley
  • 1 tablespoon kosher salt
  • 1 teaspoon cracked black pepper
  • Pinch of red pepper flakes (optional)
  • Parmesan cheese (optional) for serving
  • 1 12-ounce package dried pasta; spaghetti or linguine works well
  • Fresh parmesan, shredded (optional) for garnish

Instructions

For the meatballs:

Preheat oven to 400 degrees F.

Add first 8 ingredients to a large bowl and mix until well combined.

Roll into golf ball-sized meatballs and place on a large baking sheet drizzled with 1 to 2 tablespoons olive oil. Should yield 16 to 18 meatballs.

Place in the oven and roast for 12 minutes, until the meatballs start to form a crispy crust. Carefully remove from the oven, and add meatballs into red sauce to cook for another 15 to 20 minutes.

Serve atop your favorite prepared pasta.

For the red sauce:

Heat a dutch oven or large pot over medium-high heat. Once heated, add 3 tablespoons olive oil.

Add diced onion to the pot and cook, stirring occasionally for about 5 minutes. Add minced garlic and cook for another 1 to 2 minutes, careful not to burn.

To the pot, add crushed tomatoes and diced tomatoes, and reduce heat to medium.

Drain liquid from the red bell peppers, and slice into thin strips. Add to the pot with the other ingredients, along with 2 tablespoons tomato paste, fresh basil, dried parsley, salt, pepper and red pepper flakes (if using).

Bring to a simmer, reduce heat to low and let cook for about 15 minutes.

Carefully pour ingredients into the jar of a blender and pulse until mostly smooth. Alternatively, use an immersion blender and pulse in the pot, until sauce becomes the desired consistency.

Add meatless meatballs to the sauce at this point, or continue cooking until sauce has thickened, at least 10 more minutes.

While sauce is cooking, prepare pasta according to package directions.

Serve sauce and meatballs on a bed of prepared sauce. Garnish with shredded parmesan and ribbons of fresh basil, as desired.

Bring leftover sauce to room temperature and store in an air-tight container in the refrigerator for up to a week.

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Chive Blossom-Infused Grilled Turnips
VeganVegetarianWhole 30

Chive Blossom-Infused Grilled Turnips

by Reed Dunn

At first glance, these look like perfectly grilled potato rounds. But they’re a surprisingly sweeter grilled vegetable — white turnips. The sweetness from thick-sliced and grilled turnips takes away the bitterness from eating these roots raw. Brushing them with some Chive Blossom-Infused Olive Oil, made using just the purple flowers from the top of fresh-picked spring chives, adds an extra layer of onion sweetness.

Next time you’re at the store or farmers market, don’t overlook the turnips — or the beautiful bouquet of chives with vibrant purple flowers still intact. Turnips are a great alternative to potatoes, as they’re naturally low-fat and still filled with fiber and tons of essential vitamins.

I made the infused oil using my LEVO II machine, which was gifted to me in exchange for developing this and other recipes.

Chive Blossom-Infused Grilled Turnips

Chive Blossom-Infused Grilled Turnips

At first glance, these look like perfectly grilled potato rounds. But they’re a surprisingly sweeter grilled vegetable — white turnips. The sweetness from thick-sliced and grilled turnips takes away the… Print This
Serves: 4 Prep Time: Cooking Time:
Rating: 5.0/5
( 2 voted )

Ingredients

  • 4 to 5 large turnips
  • ¼ cup, plus 2 tablespoons, chive blossom-infused olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon cracked black pepper
  • 2 tablespoons fresh chives, chopped (optional for serving)
  • 6 to 8 chive blossoms
  • 1 cup (8 ounces) light olive oil

Instructions

Heat outdoor grill to 425 degrees F.

Scrub turnips clean of any dirt or debris, and slice into ½-inch thick rounds. Layer onto a large tray or sheet pan.

Brush chive blossom-infused olive oil onto the top side of the cut turnips and season with a sprinkling of salt and cracked black pepper.

Flip turnips, brush other side with oil, and season with remaining salt and cracked black pepper.

Place turnips directly onto the grates of your pre-heated grill and let cook for about 5 to 7 minutes without touching. Carefully turn with a grill-safe spatula or tongs, and grill the other side for about 5 minutes, or until fully cooked through.

Place on a serving platter, drizzle with about 2 tablespoons more chive blossom-infused olive oil and sprinkle with chopped chives to serve.

To make Chive Blossom-Infused Olive Oil:
Stuff chive blossoms — the purple flower from the top of fresh chives* — into the LEVO pod and secure the lid. Place pod in the LEVO machine, and pour light olive oil into the chamber, ensuring chive blossoms are fully covered.

Set temperature to 170 degrees F for 1 hour and 45 minutes.

*Alternatively, you can use fresh chives and reduce the infusion time to 45 minutes.

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Grilled Cabbage with Arugula Pesto
VeganVegetarianWhole 30

Grilled Cabbage with Arugula Pesto

by Reed Dunn

Move over, coleslaw! This Grilled Cabbage with Arugula Pesto will elevate your side dish game for barbecues and springtime cookouts.

You can make the pesto ahead of time and add sliced cabbage rounds to the grill when you’re ready to eat – maybe next to a nice filet of salmon or the protein of your choice. It’s naturally vegan and Whole30 friendly, so be sure to save this one to inspire your food freedom journey.

Grilled Cabbage with Arugula Pesto

Grilled Cabbage with Arugula Pesto

Move over, coleslaw! This Grilled Cabbage with Arugula Pesto will elevate your side dish game for barbecues and springtime cookouts. You can make the pesto ahead of time and add… Print This
Serves: 6 Prep Time: Cooking Time:
Rating: 5.0/5
( 2 voted )

Ingredients

  • 5 ounces baby arugula
  • ⅓ cup walnuts
  • 2 cloves garlic, peeled
  • 1 lemon
  • Kosher salt
  • Cracked black pepper
  • ½ cup olive oil, plus more for brushing
  • 1 large head green cabbage
  • 1 large head red cabbage

Instructions

Heat grill to about 450 degrees F.

Meanwhile, make pesto: Add baby arugula to the bowl of a food processor and pulse about 20 seconds, until leaves are broken down. Stop to scrape down sides, as needed.

Add walnuts, peeled garlic cloves and zest and juice of 1 lemon into the bowl. Pulse for another 10 to 15 seconds.

Add in ½ teaspoon kosher salt and ¼ teaspoon cracked black pepper. With the lid secured, turn the food processor on low and slowly drizzle in ½ cup olive oil.

Taste and adjust salt and pepper, as needed. Set aside.

Peel off outer layers of cabbage and slice into ½-inch rounds. Place on a large baking sheet and brush cut sides with olive oil, and season with salt and pepper.

Carefully place cabbage rounds onto preheated grill and cook for 5 minutes per side. Add grilled cabbage rounds to a serving platter and smear a large spoonful of Arugula Pesto onto each round.

Serve alongside the protein of your choice. Store leftover pesto in a jar with air-tight lid for up to a week in the refrigerator.

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Mint-Infused Spring Pea & Asparagus Salad
VeganVegetarianWhole 30

Mint-Infused Spring Pea & Asparagus Salad

by Reed Dunn

This bright spring salad is a triple threat when it comes to all things green – peas, asparagus and fresh mint. It’s a perfect side salad for any meal of the day and works so well served alongside a frittata or quiche for brunch.

Using the best seasonal ingredients from the produce aisle, this salad comes together in less than 15 minutes and tastes so perfectly fresh, thanks to the Mint-Infused Vinaigrette made with the help of LEVO technology.

Mint-Infused Spring Pea & Asparagus Salad

Mint-Infused Spring Pea & Asparagus Salad

This bright spring salad is a triple threat when it comes to all things green – peas, asparagus and fresh mint. It’s a perfect side salad for any meal of… Print This
Serves: 6 Prep Time:
Rating: 5.0/5
( 2 voted )

Ingredients

  • 1 bunch asparagus
  • 1½ cups shelled English peas
  • ¼ cup fresh mint leaves, torn into pieces
  • 2 cups endive, chopped
  • ¼ cup shelled pistachios, chopped
  • 1 small shallot, minced
  • ¼ cup mint-infused olive oil
  • 2 tablespoons white balsamic vinegar
  • Kosher salt
  • Cracked black pepper

Instructions

Bring a pot of water to a boil over high heat. Once boiling, season water with kosher salt.

While water is boiling, wash asparagus and cut it into 2- to 3-inch pieces, cutting on sharp angle.

Add cut asparagus to the boiling water and set a timer for 90 seconds. After that time, add in shelled English peas and blanch for another 90 seconds.

Drain asparagus and peas into a colander and rinse with cold water to stop the cooking.

Meanwhile, make the Mint-Infused Vinaigrette by adding minced shallot, mint-infused olive oil and white balsamic vinegar to a small bowl. Whisk vigorously to emulsify and season with kosher salt and cracked black pepper.
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Add blanched asparagus and peas to a large bowl with chopped endive, mint leaves and pistachios. Stir in vinaigrette to coat well and serve.

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Mushroom-Infused Spanish Tortilla
BrunchVegetarian

Mushroom-Infused Spanish Tortilla

by Reed Dunn

Whether you serve it for brunch, lunch or a light dinner, the Spanish Tortilla is an impressive dish with humble ingredients you likely already have in your kitchen. Not to be confused with the tortilla that wraps burritos or serves as a vessel for tacos, this Spanish dish has three key ingredients – potato, onion and eggs.

This version is elevated with some mushroom-infused olive oil, made with LEVO technology. The umami flavor is present in every bite of this dish. You can substitute plain olive oil or the flavor infusion of your choice.

Mushroom-Infused Spanish Tortilla

Mushroom-Infused Spanish Tortilla

Whether you serve it for brunch, lunch or a light dinner, the Spanish Tortilla is an impressive dish with humble ingredients you likely already have in your kitchen. Not to… Print This
Serves: 4 to 6 Prep Time: Cooking Time:
Rating: 5.0/5
( 2 voted )

Ingredients

  • 6 eggs
  • 1 teaspoon water
  • 3 Yukon Gold potatoes
  • ½ yellow onion
  • ⅓ cup mushroom-infused olive oil
  • Fine sea salt

Instructions

Wash and dry potatoes. Thinly cut into ¼-inch slices. You can use a mandolin to ensure even slicing. Thinly slice onion and set aside.

Heat mushroom-infused olive oil in an 8-inch oven-safe skillet. Once heated, fry potato slices in single-layer batches, until browned but still soft. Drain potatoes on a paper towel-lined plate and continue until all potatoes are cooked.

Remove all but 1 tablespoon oil from the skillet and cook sliced onion for 3 to 5 minutes, until translucent.

Spread the onions evenly around the bottom of the skillet and layer on potato slices, overlaying in a circular pattern from the outside in, until the onions are covered with a single layer. Sprinkle on about ¼ teaspoon fine sea salt.

Repeat with a second layer of potatoes, until all potatoes are in the skillet, seasoning with another ¼ teaspoon fine sea salt on each layer. You should end up with 2 to 3 layers of potato.

Add 6 eggs, 1 teaspoon water and ½ teaspoon fine sea salt to a large bowl and whisk until well combined. Slowly and evenly pour the egg mixture into the skillet, over medium heat.

Shake the skillet to ensure even distribution of the eggs. Once eggs are starting to set on the edges, use a spatula to gently lift around the edges, ensuring more egg liquid is distributed on the bottom of the pan.

Place skillet in the oven, under the broiler, and bake for 3 to 5 minutes, until the top begins to brown and eggs are completely set. Use a towel or pot holder to remove the pan from the oven, and sit on the stovetop to cool for about 5 minutes.

Once slightly cooled, place a plate over the top of the skillet and carefully flip over to release the tortilla from the skillet.

Cut into slices and serve with crispy mushrooms to garnish, as desired. Leftovers store well for up to 3 days in the refrigerator.

To make Mushroom-Infused Olive Oil:

3 dried shiitake mushrooms
1½ cups (12 ounces) light olive oil

Chop dried mushrooms and add to the LEVO pod.

Add olive oil and set temperature to 175 degrees F for 1½ hours.

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Edamame Hummus
AppetizersVeganVegetarian

Edamame Hummus

by Reed Dunn

Delightful dips with surprising ingredients are somewhat of a specialty for me. I like to create hummus-like dips for snack boards and platters, replacing the usual garbanzo beans with a variety of vegetables.

This one is reminiscent of traditional hummus, thanks to the familiar taste of tahini, but it gets a little Popeye-style muscle from baby spinach. You can put this together in about 15 minutes for a football watch party, or make it during your weekend meal prep to have as a healthy snack throughout the week.

Edamame Hummus

Edamame Hummus

Delightful dips with surprising ingredients are somewhat of a specialty for me. I like to create hummus-like dips for snack boards and platters, replacing the usual garbanzo beans with a… Print This
Serves: 6 Prep Time:
Rating: 5.0/5
( 2 voted )

Ingredients

  • 2 cups (12-ounce bag) shelled edamame
  • ¼ cup tahini
  • 3 tablespoons lemon juice
  • 3 cloves roasted garlic
  • 2 teaspoons Louisiana-style hot sauce
  • 1 cup baby spinach, packed
  • 1 teaspoon kosher salt
  • ¼ cup olive oil

Instructions

Boil edamame, according to package directions and drain.

Add edamame, tahini, lemon juice, garlic and hot sauce to the bowl of a food processor. Run on high for about 2 minutes, or until smooth. Stop to scrape down sides.

Add in 1 cup packed spinach and salt. Pulse until spinach is well combined.

While running on low, drizzle in olive oil through the top of the food processor.

Taste, adjust salt and serve with pita chips, crackers and cut vegetables.

Store leftovers in the refrigerator for up to 5 days.

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