Recipes
Herb & Onion Salsa
Ingredients:
1 cup chopped basil leaves, 1/2 cup chopped tomatoes, 1/2 cup bell peppers, 1/4 cup chopped onion, 1/4 cup chopped cilantro, 1 tablespoon olive oil, 1 teaspoon lime juice, Salt and pepper to taste
Instructions:
Combine all ingredients in a bowl. Season with salt and pepper to taste. Serve with tortilla chips or your favorite dipping vessel.
Artichoke & Arugula Salad
Ingredients:
1 head of trimmed & quartered artichokes, 1 bunch of arugula, 1 bunch of greens (spinach, kale, swiss chard) 1/2 cup of grated Parmesan cheese, 1/4 cup of olive oil, 2 tbl of lemon juice, 1 teaspoon of salt, 1/2 teaspoon of black pepper
Instructions:
In a large bowl, combine the artichokes, greens, & Parmesan cheese. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss to coat.
Vegetable Casserole
Ingredients:
1 tablespoon olive oil, 1 chopped onion, 2 carrots, chopped, 2 chopped celery stalks, (14.5 ounces) diced tomatoes, 1 (15 ounce) can kidney beans, drained and rinsed, 1 (15 ounce) can black beans, drained and rinsed, 10 ounce corn, 1 cup shredded cheddar cheese, 1/2 cup bread crumbs, 1/4 teaspoon salt, 1/4 teaspoon black pepper
Instructions:
Preheat oven to 350 degrees F (175 degrees C). In a large skillet, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes. Stir in the diced tomatoes, kidney beans, black beans, corn, cheddar cheese, bread crumbs, salt, and pepper. Pour the mixture into a 9x13 inch baking dish. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Broccoli Cheddar Soup W/ Peas & Corn
Ingredients:
1 tablespoon olive oil, 1/2 chopped onion, 1 chopped carrot, 1 chopped celery stalk, 1 head of broccoli, cut into florets, 1 cup peas, 1 cup corn, 6 cups chicken broth, 1/2 cup heavy cream, 1 cup shredded cheddar cheese, Salt and pepper to taste, Chopped chives, for garnish
Instructions: Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery and cook until softened, about 5 minutes. Add the broccoli, peas, corn, and chicken broth and bring to a boil. Reduce heat to low and simmer for 15 minutes, or until the broccoli is tender. Stir in the heavy cream and cheddar cheese until melted. Season with salt and pepper to taste. Garnish with chopped chives and serve hot.
Cucumber & Tomato Salad
Ingredients:
1 cucumber, peeled and diced
1 tomato, diced
1/4 cup chopped onion
1/4 cup chopped cilantro
1 cup mixed greens(lettuce, spinach, kale, swiss chard)
1 tablespoon olive oil
1 teaspoon vinegar
Salt and pepper to taste
Instructions:
Combine all ingredients in a bowl. Season with salt and pepper to taste.
Zucchini Soup
Ingredients:
1 tablespoon olive oil, 1 chopped onion, 2 cloves garlic minced, 2 pounds chopped zucchini, 1 cup corn, 4 cups chicken broth, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 cup chopped fresh parsley
Instructions: Heat the olive oil in a large pot over medium heat. Add the onion & garlic & cook until softened, about 5 minutes. Add the zucchini, corn, chicken broth, salt, & pepper. Bring to a boil, then reduce heat & simmer for 10 minutes, or until the zucchini is tender. Stir in the parsley.
Roasted Vegetable Medley
Ingredients:
1 tablespoon of olive oil, 1 chopped onion, 2 bell peppers, chopped, 1 zucchini, chopped, 1 yellow squash, chopped, 1 (15-ounce) can of black beans, rinsed and drained, 15 ounces of corn, 1/2 cup of chopped cilantro
Instructions: Preheat oven to 400 degrees Fahrenheit. Toss the onion, bell peppers, zucchini, yellow squash, black beans, corn, cilantro, mushrooms, salt, and pepper in a large bowl. Spread the vegetable mixture in a single layer on a baking sheet. Bake for 20-25 minutes, or until the vegetables are tender and slightly charred.
Grilled Vegetable & Chicken Kabobs
Ingredients:
1 pound of boneless, skinless chicken breasts, cut into 1-inch cubes, 1 pound of vegetables: zucchini, yellow squash, bell peppers, onions, and tomatoes, 1 tablespoon of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/4 cup of chopped cilantro
Instructions:
Cut the chicken into 1-inch cubes. Cut the vegetables into 1-inch pieces. In a large bowl, toss the chicken, vegetables, olive oil, salt, pepper, and cilantro. Thread the chicken and vegetables onto skewers. Grill the skewers over medium heat for 10-15 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred. Serve hot. Here are some additional tips for grilling vegetable and chicken kabobs: Make sure the vegetables are cut into uniform pieces so they cook evenly. Marinate the chicken and vegetables for at least 30 minutes, or up to overnight, for extra flavor. Grill the kabobs over medium heat so the chicken cooks through and the vegetables don't burn. Baste the kabobs with the marinade occasionally while grilling for extra flavor. Serve the kabobs hot with your favorite dipping sauce.
Moroccan Carrot Salad
Ingredients:
2 pounds carrots, peeled and grated
1/2 cup of olive oil
1/4 cup of lemon juice
1/4 cup of honey
1/4 cup of chopped cilantro
1/4 cup of chopped parsley
1 teaspoon of ground cumin
1/2 teaspoon of salt
1/4 teaspoon of black pepper
Instructions:
In a large bowl, combine the carrots, olive oil, lemon juice, honey, cilantro, parsley, cumin, salt, and pepper. Toss to coat. Serve chilled.
Roasted Brussels Sprouts with Bacon & Parmesan
Ingredients:
1 pound of halved Brussels sprouts, 1/4 cup of olive oil, 1/4 cup of chopped bacon, 1/4 cup of grated Parmesan cheese, Salt and pepper to taste
Instructions:
Preheat oven to 400 degrees Fahrenheit. Toss the Brussels sprouts with the olive oil, bacon, Parmesan cheese, salt, and pepper. Spread the Brussels sprouts in a single layer on a baking sheet. Roast for 20-25 minutes, or until the Brussels sprouts are tender and slightly charred. Serve hot.