Amie Valpone

Recipes Roasted Golden Beet + Carrot Soup

Recipes Roasted Beets + Onions with Blood Oranges

Recipes Heirloom Tomato Salad with Tahini Drizzle

Soups Roasted Golden Beet + Carrot Soup

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Detoxes + Cleanses Heirloom Tomato Salad with Tahini Drizzle

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Instafeed

ASPECTS of TONIGHT’S DINNER heirloom tomatoes r

ASPECTS of TONIGHT’S DINNER

heirloom tomatoes
rainbow carrots
poppy seeds
pumpkin seeds
pecans
+
sautéed
spring onions
baby spinach
fennel

all topped with a mixture of
sesame seeds
fresh ginger
olive oil
sea salt

so so good.

#nyc
#dinner
#healthyrecipes
#vegetarian

this week. ☀️ #nyc #summer #joy #grateful

this week. ☀️

#nyc
#summer
#joy
#grateful

Heirloom Tomato Salad with Arugula and Charred Lem

Heirloom Tomato Salad with Arugula and Charred Lemon

Serves 2-4

Ingredients

2 medium heirloom tomatoes, thinly sliced or quartered
2 cups arugula
1 spring onion, thinly sliced
10 chives, thinly sliced
2 Tbsp pumpkin seeds
1 Tbsp sunflower seeds
Handful of torn fresh parsley leaves
1 lemon
Olive oil
Sea salt and freshly ground pepper, to taste

Directions

On a serving platter, combine the tomatoes, arugula, onion, chives, pumpkin seeds, sunflower seeds and parsley.

Heat a small skillet over medium heat and add a drizzle of olive oil. Place the lemon halves face down on the skillet until they are brown and slightly charred, about 2-3 minutes.

Drizzle the charred lemon juice and olive oil over the salad. Season with salt and pepper and serve.

Store leftovers in a sealed container for up to two days.

#healthyish
#summersalad
#tomatoes
#fresh
#dinner
#vegetarian
#plantbased
#glutenfree

Celery Salad with Charred Lemon Ginger Dressing F

Celery Salad with Charred Lemon Ginger Dressing

For this recipe, I kept the dressing a bit chunky with roughly chopped garlic + fresh ginger for an extra bite and pop of flavor. You can easily use any fruit such as apples or oranges in place of the apricots here.

Serves 2-4

Ingredients

1 head celery, thinly sliced and ends trimmed
2 small apricots, halved and pitted
1 small spring onion, thinly sliced
Handful of chopped chives
Handful of fresh mint leaves
Drizzle of olive oil
1 lemon, halved
1 large garlic clove, minced
1 tsp. chopped fresh ginger
Crushed red pepper flakes, optional
Sea salt and freshly ground pepper, to taste

Directions

Place the celery, apricots, onion, chives and mint leaves on a serving platter.

Heat a small skillet over medium heat and add a drizzle of olive oil. Place the lemon halves face down on the skillet until they are brown and slightly charred, about 2-3 minutes.

In a small bowl, combine the charred lemon juice with a drizzle of olive oil. Add the garlic, ginger and a pinch of salt and pepper, to taste. Mix well and spoon over the celery salad. Sprinkle with crushed red pepper flakes and season with salt and pepper. Serve.

Store leftovers in a sealed container for up to two days.

#dinner
#salad
#summer
#easyrecipe
#vegetarian
#glutenfree
#hungry

Easy Carrot Pesto

This is a quick condiment that’s so delightful served aside any vegetable or piled on top of a salad. It’s equally as good served with the cracker recipes in my cookbook. Enjoy!

Makes 1 1/2 cups

Ingredients
4 large carrots
Handful of walnuts
2 garlic cloves
Handful of fresh parsley, chopped
Drizzle of olive oil
Sea salt, to taste

Directions
Pulse everything in a mini food processor until it reaches your desired consistency. Add more oil as needed.

Store leftovers in a sealed container for up to four days.

#recipe
#pesto
#garlic
#walnuts
#carrots
#deliciousfood
#healthyrecipes
#antiinflammatorydiet
#antiinflammatoryfood

Shaved Sweet Potato Salad with Caramelized Onions

Shaved Sweet Potato Salad with Caramelized Onions and Almond Ricotta

This is such a flavorful dish for a warm weather night. Raw sweet potatoes take center stage by peeling the flesh with a vegetable peeler for a gorgeous presentation and an easier way to digest your veggies.

Serves 4

Ingredients

Almond Ricotta
1 cup slivered almonds
⅓ cup hot water
½ tsp cumin
¼ tsp sea salt

Caramelized Onions
Drizzle of olive oil
1 large red onion, diced
¼ tsp sea salt

Shaved Sweet Potato
2 large sweet potatoes, washed and peeled
Handful of chives, thinly sliced
Fresh oregano leaves
Sea salt and Aleppo pepper, to taste

Directions

Make ricotta by combining all ingredients in a mini food processor and purée until well combined. Set aside.

For the onions, drizzle olive oil in a large skillet over medium heat. Add the chopped onions and a few pinches of sea salt. Stir occasionally until caramelized and very tender, about 25-30 minutes. Scrape the skillet as you go along to reap the maximum flavor. Add more oil as needed.

Meanwhile, use a thick peeler to peel wide strips of the sweet potato flesh. Add to the base of a large serving platter and add everything on top. Serve.

Store leftovers in a sealed container for up to two days.

#dinner
#salad
#summer
#easyrecipe
#vegetarian
#glutenfree
#hungry
#easymesls
#sweetpotatoes

Fresh mint H2O = mint leaves + water. So easy and

Fresh mint H2O = mint leaves + water. So easy and so good.

#mint
#summer
#water
#heatwave
#refreshing
#drink

Simple Salad with Golden Yellow Beans I tossed thi

Simple Salad with Golden Yellow Beans
I tossed this salad together in a few minutes and added a nice dose of ground cumin on top for an extra pop of flavor. I prefer to dump in spices vs add them to a dressing of sorts. Recipe below. Enjoy.

Serves 4

Ingredients
6 cups Salad greens
2 cups Golden yellow or green beans
2 Spring onions, thinly sliced
10 chives, thinly sliced
Handful of walnuts
Fresh oregano leaves
1 heaping tsp. ground cumin
Drizzle of olive oil
Sea salt + pepper, to taste

Directions
Toss everything in a large bowl and serve. Store leftovers in a sealed container for up to two days in the refrigerator.

#dinner
#salad
#summerdinner
#fresh
#summersalad
#cleanrecipes

Simple Summer Salad Serves 4 Ingredients 1 large

Simple Summer Salad
Serves 4

Ingredients
1 large head radicchio, leaves torn
Handful of snap peas or snow peas
1 bunch spring onions, thinly sliced
1 jalapeño, thinly sliced
Handful of fresh mint leaves
6 chives, thinly sliced
Juice of 1/2 lime
Drizzle of olive oil
Sea salt + aleppo pepper, to taste

Directions
On a large platter, layer the radicchio, snap peas, spring onions, jalapeño and chives. Squeeze the lime juice on top followed by a drizzle of olive oil. Season to taste with salt and pepper. Serve.
Store leftovers in a sealed container for up to three days in the refrigerator.

#summerdinner
#salad
#vegetarian
#easyrecipesathome
#mint
#easyrecipe

This week in my FRIDGE.

This week in my FRIDGE.

Farmers market in my ‘hood. It’s hot + steamy

Farmers market in my ‘hood. It’s hot + steamy in NYC today. ✨