Tag Archive: grape seed oil


Ingredients

  • 1 pound kale
  • 1 1/2 tbsp grape seed oil
  • 1/4 tsp sea salt

Directions

  1. Remove stems (and veins, if desired) from kale. Cut or tear leaves into 1/2-inch strips
  2. In skillet, heat oil over high heat
  3. Add kale and salt; toss to coat leaves
  4. Cover; reduce heat
  5. Cook until tender, about 20 minutes

Recipe and picture courtesy of marthastewart.com with adjustments made by me!

Ingredients

  • 2 tablespoons grape seed oil
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 2 pounds fresh plum tomatoes, peeled and chopped or 2- 14 oz can diced tomatoes
  • 1 tablespoon balsamic vinegar
  • 1/2 tsp italian seasoning
  • 1/4 cup fresh basil chopped
  • 1  medium eggplant, sliced into 1/4-inch rounds
  • 1 log polenta, sliced into thinly
  • sea salt and black pepper to taste

Directions

  1. Preheat oven to 400 degrees
  2. In a medium saucepan, heat 1 tablespoon oil over medium heat. Add the onion and garlic, and cook, stirring, until soft and lightly golden, about 8 minutes.
  3. Add tomatoes and salt, and cook, stirring occasionally, until sauce has thickened, about 30 minutes. Stir in vinegar, italian seasoning, basil and black pepper. Remove sauce from heat.
  4. Meanwhile, heat a large cast-iron skillet or grill pan over medium heat
  5. Lightly brush eggplant slices with the remaining tablespoon oil. Working in batches, lay slices in skillet in a single layer; cook until browned and they begin to soften, 2 to 3 minutes per side. Transfer to a plate.
  6. In a large skillet, add enough oil to coat the bottom.  Add polenta slices and cook until slightly brown on both sides
  7. Spoon about 1/2 cup tomato sauce into a baking dish, spreading to coat evenly. Arrange eggplant slices snugly in a single layer. Spoon about 1 cup tomato sauce over eggplant, and arrange polenta rounds in slightly overlapping slices on top. Repeat with sauce and another layer of eggplant. Finish by dotting with remaining tomato sauce.
  8. Cover with foil and bake until bubbling, about 30 minutes
  9. Remove foil and continue baking about 15 minutes more
  10. Remove from oven, let cool slightly, and serve
Cook Time and Prep Time: 60 min
Serves: 4
Recipe Courtesy of Martha Stewart Living with adjustments made by me!

These tacos were so yummy and an excellent change and flavor to your traditional tacos! A must try!

Ingredients

  • 4 medium portobello mushrooms (or 10-15 baby bella mushrooms), stems removed, sliced 1/2 inch thick
  • 2 tsp dried oregano
  • 2 tbsp grape seed oil oil
  • 1/2 tsp ground cumin
  • 1/2 tsp taco seasoning (we use blend-it-up brand)
  • Sea salt and ground pepper to taste
  • 2 zucchini, cut into 2 inch sticks
  • 1/2 medium red onion, sliced 1/4-inch thick
  • 6 corn taco shells
  • Fresh salsa
  • Guacamole

Directions

  1. Preheat oven to 425 degrees.
  2. On a large rimmed baking sheet, toss mushrooms with 1 tsp oregano, 1 tbsp oil, 1/4 tsp cumin, 1/4 tsp taco seasoning, sea salt and black pepper.
  3. On another rimmed baking sheet, toss zucchini and onion with remaining tsp oregano, tbsp grape seed oil, 1/4 tsp cumin, 1/4 tsp taco seasoning, sea salt and black pepper.
  4. Place both sheets in oven. Roast, tossing occasionally, until vegetables are browned and fork-tender, 20 to 25 minutes
  5. To serve, fill each taco shell with mushrooms, vegetable mixture, salsa and guacamole.
Makes approx 6 tacos
Cook time and Prep time: 50 min
Recipe courtesy of Martha Stewart Living with adjustments made by me!!!

Ingredients

  • 1 tablespoon grape seed oil
  • 5 garlic cloves, peeled
  • 2 potatoes, diced 1 cm thick
  • 2 peppers (green and yellow), diced 1 cm thick
  • 1⁄2 tsp fresh rosemary, finely chopped
  • 1 yellow zucchini, halved lengthwise and cut crosswise into 1 cm pieces
  • 1 large red onion, cut into 1 cm chunks
  • 1 1⁄2 cups carrot juice
  • 4 Italian or roma tomatoes, diced
  • 1 teaspoon fresh tarragon

Directions

  • Preheat the oven to 450°F (230°C)
  • Combine the grape seed oil and garlic in a roasting pan and roast until the oil begins to sizzle, about 5 minutes
  • Add the potatoes, peppers and rosemary, and toss to coat
  • Roast until the potatoes begin to colour and soften, about 15 minutes
  • Add the yellow zucchini and the onion, and roast until the zucchini is tender, about 15 minutes
  • In a medium saucepan, combine the carrot juice, tomatoes and tarragon and bring to a boil over medium heat
  • Spoon the roasted vegetable mixture into the saucepan
  • Pour a little water into the roasting pan and stir. Making sure to scrape up any browned bits that cling to the pan
  • Pour the pan juices into the saucepan
  • Cook until heated through, about 2 minutes, then serve

Prep time and cook time: 60 min

Serves: 4

recipe courtesy of besthealthmag.ca

Ingredients

  • 1 cup quinoa
  • 3 or 4 sprigs fresh thyme
  • 2 1⁄2 cups low-sodium vegetable broth
  • 2 baby eggplants, cut lengthwise into quarters
  • 1 red pepper, seeded and cut into chunks
  • 1 red onion, cut into chunks
  • 2 tsp (10 mL) grape seed oil
  • 1 cup (250 mL) cherry tomatoes
  • 2 garlic cloves, crushed
  • 1 1⁄4 cups tomato juice
  • sea salt and black pepper to taste

Directions

  • Preheat the oven to 375°F (190°C)
  • Put the quinoa in a sieve and rinse thoroughly under cold running water
  • Place in a saucepan with the thyme sprigs and broth, and bring to a boil
  • Cover and simmer gently until all the broth has been absorbed and the quinoa is tender, about 20 minutes.
  • Meanwhile, heat a ridged grill pan
  • Brush the eggplant, red pepper and onion with the grape seed oil, then cook them on the grill pan until softened and lightly charred, about 4 to 5 minutes. Transfer to a plate.
  • Put the whole tomatoes on the grill pan and cook until they are just beginning to burst their skins, about 2 minutes. Remove from the heat.
  • When the quinoa is cooked, place it in an ovenproof dish
  • Add the grilled vegetables, garlic and tomato juice, and season lightly with salt and pepper
  • Mix together gently.
  • Cover with foil and bake until the vegetables are tender, about 35 minutes. Serve hot.

Prep time and Cook Time: 60 min

Serves: 4

recipe courtesy of besthealthmag.ca