Category: Green

Easy Hummus Dressing with CBD

Easy Hummus Dressing with CBD

How to make hummus dressing infused with CBD. Level up your favorite vegetable dip or use it as a straight up salad dressing. You can easily omit the CBD.


1 tablespoon lemon juice
8 ounces hummus
2 tablespoons olive oil
1 tablespoon Dijon mustard
2 tablespoons chopped parsley
Pinch of sea salt
teaspoon black pepper


Dissolve ¾ teaspoon Infuse It water soluble CBD into 1 tablespoon of lemon juice. A bit of heat can help dissolve, so you may want to nuke the syrup in the microwave for 5 seconds before mixing.

Add lemon juice mixture to the bowl of a food processor along with 8 ounces hummus, 2 tablespoons olive oil, 1 tablespoon Dijon mustard, 2 tablespoons chopped parsley, and ⅛ teaspoon black pepper. Pulse until smooth.

Dressing will keep in the fridge in an airtight container for up to 1 week. Enjoy!

Easy Hummus Dressing with CBD

Spicy Cheesy Brussels Sprout Au Gratin Recipe

Spicy Cheesy Brussels Sprout Au Gratin

Spicy food lovers, you are going to love this spin on traditional au gratin potatoes. This Brussels sprouts recipe smothers seared sprouts in a spicy cheese sauce with a crunchy panko crumb topping.


3 tablespoons butter, divided
1 pound Brussels sprouts, trimmed and sliced
¼ cup diced shallot
1 tablespoon minced jalapeño
2 cloves garlic, minced
1 tablespoon flour
½ cup vegetable broth
½ cup milk
½ cup heavy cream
½ cup shredded gruyere, more for topping
¼ cup shredded cheddar, more for topping
¼ cup panko breadcrumbs


Preheat the oven to 425 degrees F. I suggest using a shallow oven safe dish such as a dutch oven.

Melt 1 tablespoon of butter over a medium low heat. Add in the 1 pound of trimmed and sliced Brussels sprouts, and sauté until bright and seared. About 5 minutes.

Set Brussels sprouts aside.

Using the same dish, melt 1 tablespoon of butter. Add ¼ cup shallots, 1 tablespoon minced jalapeño, 2 cloves of minced garlic, and sauté for 1 minute, until aromatic.

Add 1 tablespoon flour and mix until all of the shallots, jalapenos, and garlic are covered.

Add the ½ cup vegetable broth, ½ cup milk, and ½ cup cream. You can use whipping cream or half and half.

Bring the mixture to a low simmer, careful not to boil, and cook until liquid begins to thicken. Cook for about 2 minutes. Turn off heat.

Turn off heat.

In small batches, add in ½ cup gruyere and ¼ cup cheddar. Fully mix in the cheese before adding more. Repeat until all of the cheese is added and incorporated.

Fold in seared brussel sprouts.

Melt the remaining 1 tablespoon of butter. Mix the melted butter with ¼ cup panko breadcrumbs and some of each cheese.

Top the cheesy Brussels sprouts with the breadcrumb mixture. Transfer the dish to the oven and bake at 425 for about 20 minutes, until the sauce is bubbly and the breadcrumbs are golden.

Broil on low for a few minutes for toastier breadcrumbs.

Spicy Cheesy Brussels Sprout Au Gratin Recipe

White Beans & Greens with Turnips, Parmesan

A side dish version of Italian greens and beans (scarola e fagioli) that’s packed with nutrient-rich kale and chard, and turnips – a vitamin C powerhouse! Plus how to store greens for weeks.


3 tablespoons unsalted butter, divided
¼ cup panko breadcrumbs
1 large turnip, medium dice
8 cups braising greens (kale, collard & chard)
1 14-ounce can cannellini beans, drained & rinsed
1 tablespoon shredded Parmesan
Salt & pepper to taste


Melt 1 tablespoon of butter in a large saute pan. Add the ¼ cup of panko breadcrumbs and saute over a medium low heat until golden brown and crispy. About 2 minutes.

Remove breadcrumbs from the pan and set aside.

Melt the remaining butter in the saute pan and add the 1 diced turnip. Saute at medium until fork tender. About 10 minutes.

Add in the 8 cups of braising greens and cook them til they just begin to wilt. About 2 minutes. Add in 1 can of cannellini beans and saute for another minute.

How to Store Greens: Line a large airtight container with paper towels and add the greens. Stored in the fridge this way, they can keep fresh for weeks.

Top off with the toasted breadcrumbs and Parmesan cheese.

Salt and pepper to taste. Enjoy!

Matcha Chocolate Dipped Dried Figs Main 3

Matcha & Chocolate Dipped Dried Figs

The recipe is a paid post from California Figs

I love figs. LOVE figs. So it doesn’t take much for me to get figgy with it, like these delicious matcha, white & dark chocolate dipped figs. It works for both dried and fresh, btw. Either way, if you are looking for a wonderful homemade gift this holiday season…look no further! Well, look a little further. You still gotta read the recipe.


1 pound California dried figs, golden & mission
½ cup chocolate chips, divided
½ cup white chocolate chips, divided
1 tablespoon vegetable oil, divided
1 teaspoon match green tea powder


Start with the best darn figs you can get your hands on. Considering 90% of U.S. grown figs come from California, it’s pretty easy…but don’t mess it up.

California Dried Figs 1

Successful chocolate work begins with mise en place. From how I am going to place and prep the figs to everything else. Get it all ready. I placed my figs on a parchment lined baking sheet in alternating varieties so the chocolate won’t stick once dipped, but also to easily mix up the colors.

Dried Figs 1

Ok, this chocolate part is a little tricky. You can do it how I did or make it easy on yourself with less variety. There will be deliciousness in your mouth either way.

If you want to dip the figs in the dark chocolate and drizzle it too, you will have to divide the chocolate in 2 and do it in batches. If you want to do the same for the matcha chocolate and the white chocolate, you will have to divide the white chocolate in 4. You won’t need a whole lot for drizzling but you need enough for dipping that you can dredge the figs.

And if you get as excited as I do about eating and cooking with figs, you should check out the California Figs cookbook. Plus I will be giving one a way real soon over on Facebook, so follow me there.

California Figs Cookbook 1

Add a portion of your chocolate to a microwave safe dish and nuke the chocolate in 15-second intervals, stirring in between, until the chocolate is completely melted. Add just enough vegetable oil that the you can dip a fig in it without it breaking off. For the matcha chocolate, add in the matcha green tea powder after you melt the chocolate but before you add the oil so you can gauge how much oil is actually needed.

Give the fig a good shake to remove any excess chocolate. It helps if you sing Shake Shake Shake by Taylor Swift while doing this. Also, don’t shake the fig too hard or it may break off into the chocolate. I may or may not know this from experience. Place the fig on the parchment lined baking sheet.

Rinse and repeat for all chocolates are dipped.

Repeat the same process for microwaving, mixing, and thinning the chocolate as before. This time, add the melted chocolate to a small zipper bag. Remove the air and force the chocolate to a corner of the bag. Using a pair of scissors, snip off a very tiny corner of the bag. Carefully drizzle the many different chocolates over the dipped figs.

Place the decorated figs in the fridge or at least an hour to harden the chocolate.

Matcha Chocolate Dipped Dried Figs Main 2

Now package these babies up in an airtight container and gift them to your bestest buds. Or eat your feelings and have them all for yourself.


Matcha Chocolate Dipped Dried Figs 1

Avocado Toast Breakfast Salad Bowl

Avocado Toast Breakfast Salad Bowl

A fresh salad recipe for the avocado toast lovers! Made with avocado roses, heirloom veggies, and a hard boiled egg for the best breakfast ever.


2 large eggs
5 ounces spring salad mix
4 radishes, chopped
2 persian cucumbers, chopped
8 ounces heirloom cherry tomatoes
1 green onion, chopped
¼ cup chopped cilantro
1 tablespoon olive oil
Salt and pepper to taste
2 avocado, ripe but firm
2 pieces toast


Carefully add 2 eggs to a saucepan, covered by at least 1 inch of water. I always make a few hard boiled eggs at a time.

Bring the water to a boil, cover, and remove from heat. Let stand for 15 minutes then place them in ice water.

Add 5 ounces of salad mix to a bowl with 4 radishes, 2 persian cucumbers, 8 ounces cherry tomatoes, 1 green onion, ¼ cup cilantro, 1 tablespoon olive oil, and salt and pepper to taste.

Toss until everything is evenly coated in the oil.

Divide the salad between 2 bowls for serving.

Make the avocado roses: Half and pit the avocados. Peel off the skin of one half, and cut the flesh into thin strips width-wise. Take half of the avocado half, and set the other to the side. Stretch out the slices such that they make a long strip. Then carefully roll one end inward until it is all rolled up. It should look like a rosebud. You can press the avocado slices down a bit from the top to make it look like an opened rose. Repeat for all the avocados. You should have 8 roses.

Cut the crust off of 2 pieces of toast and cut the slices into 4 equal parts. Place an avocado rose on each piece of toast. Again, you should have a total of 8 mini avocado toasts with avocado roses on them.

Add 4 of the avocado rose toasts to each salad. Peel and half the eggs, adding an egg to each salad. Salt and pepper to taste.


Avocado Toast Breakfast Salad Bowl

Bell Pepper Nachos with 1-Minute Cheese Sauce

Bell Pepper Nachos with 1-Minute Cheese Sauce

All the nachos with none the carbs! This keto, gluten-free, low-carb take on nachos is vegetarian friendly and super easy to make with a quick and easy foolproof cheese sauce.


1-Minute Cheese Sauce
½ cup half and half
2 ounces cream cheese
1 cup shredded cheddar cheese
¼ teaspoon cayenne pepper
Salt to taste
Mushroom Taco Meat
1 tablespoon oil
8 ounces mushrooms, chopped
1 tablespoon taco seasoning
Bell Pepper Nachos
3 bell peppers
Mushroom Taco Meat
¼ cup shredded cheddar cheese
1-Minute Cheese Sauce
4 ounces guacamole
4 ounces pico de gallo salsa
2 ounces sour cream
1 tablespoon chopped cilantro


1-Minute Cheese Sauce

Warm ½ cup half and half over a medium-low heat in a medium saucepan. Add 2 ounces cream cheese and whisk until incorporated.

Turn heat to low, and add a fourth of the 1 cup cheddar cheese. Mix to combine, then add another fourth, repeating until all ingredients are combined.

Mix in the ¼ teaspoon cayenne pepper.

Mushroom Taco Meat

Warm 1 tablespoon oil in a medium saute pan.

Add 8 ounces chopped mushrooms and turn heat to medium. Once mushrooms begin to sweat, add in 1 tablespoon taco seasoning. Stir until the shrooms are fully coated. Cook until mushrooms have reduced by over half.

Bell Pepper Nachos

Preheat oven to 400 degrees F.

Take 3 bell peppers (I recommend sweet ones like reds, yellows, and oranges), and slice them down the side lengthwise to create “chips.”

Place the peppers on a quarter-sized baking sheet, with the inside of the pepper facing up, to form cups.

Divide the Mushroom Taco Meat between the bell pepper chips. Do the same with the ¼ cup shredded cheese.

Place baking sheet in the preheated oven and bake for 10 minutes.

Remove baking sheet from oven. Top the peppers off with the 1-Minute Cheese Sauce, 4 ounces of guacamole, 4 ounces of pico de gallo salsa, and 2 ounces of sour cream.

Finish off with 1 tablespoon of chopped cilantro and enjoy!

Bell Pepper Nachos with 1-Minute Cheese Sauce

Spicy Cucumber & Radish Salsa

Spicy Cucumber & Radish Salsa

A spicy, veggie-packed cucumber salsa made with radishes and sweet yellow peppers. A great condiment you can use just like pico de gallo. It’s bright, tangy, and delicious.


2 cucumbers, peeled, seeded & diced
1 yellow bell pepper, small dice
¼ cup diced red onion
4 radishes, small dice
1 serrano chile, minced
cup chopped cilantro
2 limes, juiced
2 garlic cloves, minced
½ teaspoon sea salt


Peel, seed, and dice 2 cucumbers. You can leave the seeds in if you like. It will make the salsa a bit more watery and slightly on the bitter side. I would not leave the peel. It would be too bitter.

Add the diced cucumbers to a mixing bowl.

How to store cucumbers: Cucumbers like to be cold but often the fridge is too cold for them. Try storing them in the warmer part of your fridge and away from ethylene emitting produce, if you are in a warmer climate. Or you can store them at room temperature, like I do. Keep them away from ethylene produce still and store them in a cool place away from sunlight.

Dice 1 yellow bell pepper and add. Add the ¼ cup of diced red onion, 4 radishes diced (I used Easter radishes for their color), 1 minced serrano chile pepper, ⅓ cup chopped cilantro, the juice from 2 limes, and 2 cloves of garlic minced.

How to store bell peppers: Bell peppers fair better in the cold than cukes do, so they do well in the fridge. They like it humid though so place them in a bag. Even better, if you have a crisper drawer where you can adjust the humidity, place them there.

How to store chile peppers: Chile peppers, like serranos or jalapenos, are similar to bell peppers. They like it a little colder but not as much humidity. They are also more sensitive to ethylene so keep that in mind.

Add in ½ teaspoon of sea salt.

If you want it saltier, I suggest adding ¼ teaspoon of sea salt at a time, mix the salsa, and then let it set for a few minutes. Taste and repeat if you want more. The salt will need some time to incorporate, so letting it set prevents the salsa from getting over salted.

This salsa will keep fresh for 2 to 3 days stored in an airtight container. I like to chill mine for an hour in the fridge before serving. Enjoy!

Spicy Cucumber & Radish Salsa Recipe

Strawberry Avocado Toast

Strawberry Avocado Toast

Classic avocado toast gets a cheese and fruit upgrade with fresh strawberries and creamy goat cheese plus chia seeds and a drizzle of balsamic. Pairs wonderfully with a bubbly rosé.


2 slices of bread
2 ounces goat cheese
1 small avocado
2 strawberries, sliced
teaspoon chia seeds
1 teaspoon balsamic glaze


Toast the 2 pieces of bread.

Divide the 2 ounces of goat cheese and spread it over both pieces of toast. Mash the 1 avocado and divide it between both pieces of toast.

How to slice strawberries: You can easily and evenly slice up strawberries by using an egg slicer.

Top of the pieces of toast with the 2 sliced strawberries, ⅛ teaspoon of chia seeds, and 1 teaspoon of of balsamic glaze drizzled over the top.


Strawberry Avocado Toast

Huevos Rancheros Breakfast Tostada

Huevos Rancheros Breakfast Tostada

Rethink the tostada! This huevos rancheros inspired tostada is the perfect breakfast for Mexican food lovers. Spicy, savory, and tangy, it goes great with a Sparkling Rose!


2 corn tortillas
1 tablespoon oil
½ cup enchilada sauce
2 eggs
½ cup black beans
½ avocado, sliced
½ cup shredded lettuce
2 ounces Cotija cheese
1 tablespoon sour cream
1 teaspoon chopped cilantro
Salt & pepper to taste


Preheat oven to 450 degrees F.

Add 2 corn tortillas to a quarter-sized baking sheet. Take 1 tablespoons of oil and fully brush each side of the tortillas. Salt them to taste.

Place them in the oven and bake for 10 minutes, until they are crispy.

While the tortillas are baking, add ½ cup of enchilada sauce to a nonstick skillet over medium heat. Add 2 eggs to the enchilada sauce and cook until the whites are fully set.

How to test eggs for freshness: Unsure if your eggs are still fresh to eat. Simply drop them in a glass of water. If they sink, they are good to go.

Divide the ½ cup of black beans between the 2 crispy taco shells. Add an egg on top of the beans and divide sauce between the shells. Divide the ½ of avocado, ½ cup chopped lettuce, 2 ounces Cotija cheese, 1 tablespoon sour cream, and 1 tablespoon chopped cilantro between the tortillas.

How to ripen an avocado: Quickly ripen avocados by storing them in a closed paper bag with an apple or a banana. They should be ready to eat within a day.

Salt and pepper to taste. Enjoy!

Huevos Rancheros Breakfast Tostada

Cold Cucumber Noodles with Sesame Dressing

Cold Cucumber Noodles with Sesame Dressing

A plant-based version of chilled sesame noodles using cucumbers and summer squash with a tangy sesame and miso dressing. It’s vegan, gluten free, and mostly keto.


2 cucumbers, peeled & trimmed
1 yellow squash, trimmed
2 tablespoons sesame oil
1 tablespoon rice vinegar
1 teaspoon turbinado sugar
¼ teaspoon white miso
¼ teaspoon sea salt
Sesame seeds
Chopped cilantro


Peel and trim 2 cucumbers and run them through a spiralizer using the medium noodle setting. If zucchini is zoodles, are these coodles?

How to store cucumbers: Cucumbers like to be cold but often the fridge is too cold for them. Try storing them in the warmer part of your fridge and away from ethylene emitting produce, if you are in a warmer climate. Or you can store them at room temperature, like I do. Keep them away from ethylene produce still and store them in a cool place away from sunlight.

Take the 1 yellow squash, also trim the ends, and run through the spiralizer. Are these yoodles? Sqoodles?

How to store summer squash: They like it colder than cukes do. Place summer squash in a bag in the fridge. If you have a crisper drawer, even better. They like high humidity.

In a mixing bowl, add 2 tablespoons of sesame oil, 1 tablespoon of rice vinegar, 1 teaspoon of turbinado sugar (white or brown sugar is fine), ¼ teaspoon of white miso and mix until fully combined.

How to store sesame oil: The oil will keep for a year past the Best By date if unopened. Once opened, just six months stored in a cool dry place. If you keep it in the fridge, it can last up to a year after opening.

How to store rice vinegar: Unseasoned rice vinegar can last about 5 years in the pantry but up to 10 years in the fridge.

Because the saltiness of miso can vary, add half of the ¼ teaspoon of salt and mix to combine. Add remaining salt if desired.

Add the coodles and yoodles (ya, I went there) to the sesame dressing and toss to fully coat. Cover and refrigerate for 1 hour.

To serve, top with sesame seeds and chopped cilantro. This dish will keep for a day maybe two in an airtight container in the fridge.

Cold Cucumber Noodles with Sesame Dressing Recipe


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