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Daniel 
Fast Recipes 

Garlic Herb Roasted Potatoes Carrots and Green Beans

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Ingredients You’ll Need for This Recipe:

  • Baby red potatoes

  • Carrots

  • Olive oil

  • Fresh thyme and rosemary

  • Salt and pepper

  • Green beans

  • Garlic

 

5 SERVINGS

  • 1 1/4 pounds baby red potatoes (halved and larger ones quartered)

  • 1 pound medium carrots (scrubbed clean, cut into 2-inch pieces and thicker portions halved)

  • 3 tablespoons olive oil (divided)

  • 1 tablespoon fresh thyme (minced)

  • 1 tablespoon fresh rosemary (minced)

  • Salt

  • freshly ground black pepper

  • 12 ounces green beans (ends trimmed, halved)

  • 1 1/2 tablespoons minced garlic (4 cloves)

 

How to Roast Vegetables

 

  • Preheat oven to 400 degrees.

  • In a large bowl toss together potatoes, carrots with 2 1/2 Tbsp olive oil, thyme, rosemary and season with salt and pepper to taste.

  • Spread onto a rimmed 18 by 13-inch baking sheet. Roast in preheated oven 20 minutes.

  • Toss green beans in bowl with remaining 1/2 Tbsp olive oil, sprinkle with salt.

  • Add to baking sheet with other veggies, add garlic and toss everything and spread into an even layer.

  • Roast until all of the veggies are tender and slightly browned, about 20 minutes longer.

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Easy Baked Tostadas With Beans And Avocado

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Ingredients You’ll Need for This Recipe:

  • Corn baked tostadas

  • Refried beans (or smashed pinto beans)

  • vegan cheese substitute

  • Avocado

  • Lime juice

  • Salt

  • Optional toppings: Lettuce, onion, tomato, salsa

 

Turn on your oven’s broiler. Layer tortillas on a large baking sheet. Sparingly spray olive oil. Keep an eye on them, because this only takes a couple minutes. You don’t want burnt tostadas! In a separate bowl, mash the avocado. Stir in a tablespoon or two of lime juice and a pinch of salt.

 

Top your baked tostadas with the refried beans, smashed avocado mixture, and any of the optional toppings: finely chopped onion, shredded lettuce, diced tomatoes, and/or salsa. ENJOY! 

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Spaghetti Squash Spaghetti

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Ingredients You’ll Need for This Recipe:

 

  • 1 medium spaghetti squash (3 pounds)

  • 1 garlic clove

  • 2 tablespoons salted butter (or sub olive oil for vegan)

  • 2 tablespoons olive oil

  • 1 tablespoon dried oregano

  • 1 tablespoon dried basil

  • ½ teaspoon onion powder

  • ½ teaspoon garlic powder

  • ½ teaspoon kosher salt

  • ¼ cup grated Parmesan cheese, plus more to serve (or Vegan Parmesan Cheese)

  • Marinara sauce (use Easy Marinara Sauce or Homemade Spaghetti Sauce with meat or veggie crumbles)

  • Protein, if serving as a main dish (Since squash isn’t as filling as normal noodles, you may want to serve with meat, lentils or another plant based protein. We served with goat cheese, bread, and a salad)

 

Instructions

  1. Cook the spaghetti squash: Make Roasted Spaghetti Squash or Instant Pot Spaghetti Squash.

  2. Mince the garlic.

  3. When the squash is cooked, heat a large skillet to medium low. Add the butter and olive oil and warm until melted. Add the garlic, oregano, basil, onion powder, and garlic powder. Warm, stirring occasionally, for 3 to 4 minutes until garlic just starts to brown. Remove from heat and add squash noodles, kosher salt and grated Parmesan cheese. Toss until well combined. Taste, and add salt as necessary.

  4. Serve with your favorite marinara sauce and a bit more grated Parmesan cheese.

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Chopped Kale Salad with Edamame, Carrot and Avocado

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Ingredients You’ll Need for This Recipe:

 

SALAD

 

  • 1 bunch kale (preferably lacinato/Tuscan/dinosaur kale but regular curly kale works, too) fine-grain sea salt

  • 1 cup chopped snow peas (slice off tough ends first)

  • 1 large carrot, peeled and ribboned with a vegetable peeler

  • 1 small red bell pepper, deseeded and chopped

  • 1 heaping cup organic edamame (if using frozen edamame, defrost by tossing into a pot of boiling water for 3 to 4 minutes)

  • 1 avocado, pitted and sliced into small chunks

  • 1 large shallot, finely sliced handful cilantro, chopped handful Thai basil (or regular basil), chopped


 

Tamari-Ginger Vinaigrette

 

¼ cup olive oil

2 tablespoons rice vinegar

1 tablespoon finely grated ginger

1 tablespoon low-sodium tamari (or other low-sodium soy sauce*)

2 teaspoons lime juice

3 garlic cloves, pressed or minced

 

Instructions

 

Use a chef’s knife to remove the tough ribs from the kale, then discard them. Chop the kale leaves into small, bite-sized pieces and transfer them to a mixing bowl. Sprinkle the kale with a dash of sea salt and use your hands to massage the kale by scrunching up the leaves in your hands and releasing until the kale is a darker green and fragrant. Toss the remaining salad dressing ingredients with the kale.

To make the vinaigrette, whisk together all the ingredients until emulsified. Toss the dressing with the salad and serve.

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