Arugula Apple Salad

Ingredients

  • 1/2 cup raw pecans
  • 7 ounces arugula
  • 2 small apples – 1 tart, 1 sweet – sliced thinly
  • 1/4 red onion, sliced thinly
  • 2 tablespoons dried cranberries
  • 1 large lemon, juiced (about 3 tablespoons)
  • 1 tablespoon maple syrup
  • 3 tablespoons olive oil
  • 1 pinch each sea salt and black pepper

Directions

Preheat oven to 375. Bake pecans for 8-10 minutes (don’t burn!)

Mix lemon juice through salt and pepper in a mason jar.

Combine arugula, apples, toasted pecans, red onion, cranberries and dressing.

Corn Tomato Avocado Salad

Ingredients

  • corn kernals from one large cooked corn on the cobb
  • 1 medium avocado, diced
  • 1 1/2 cups english cucumbers, diced
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons red onion, diced
  • 2 teaspoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon kosher slat
  • fresh ground black pepper, to taste

Directions

Toss together and serve immediately.

Cilantro Lime Slaw

Ingredients

  • 1 cup plain greek yogurt
  • 1/2 cup tightly packed fresh cilantro
  • 1/4 cup fresh squeezed lime juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh black pepper
  • 3 green onions (just the green parts)
  • 2 garlic cloves
  • 1 jalapeno, stemmed and cored
  • 1 bag cole slaw mix

Directions

Combine greek yogurt through jalapeno in a blender and puree until smooth. Toss with the cole slaw mix until combined. Season with extra salt, pepper, lime juice if needed.

Cilantro Lime Rice

Ingredients

  • 1 cup extra long grain rice or basmati rice
  • 1/2 lime, juice of
  • 2 cups water
  • 1 tsp salt
  • 3 tbsp fresh chopped cilantro
  • 3 tsp vegetable oil

Instructions

In a small heavy pot, add rice, water, 1 tsp oil and salt.

Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 20 minutes.

Shut off flame and keep covered an additional 5 minute.

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

 

Pomegranate Quinoa Salad

Ingredients

  • 3 cups cooked quinoa
  • Seeds from 1 pomegranate
  • ½ cucumber, diced
  • ¼ cup flat leaf parsley, diced
  • 12 cherry tomatoes, diced
  • 4 green onions, chopped
  • 2 T apple cider vinegar
  • 2 T lemon juice
  • 2 T olive oil
  • Zest from 1 lemon
  • Salt & pepper to taste
  • ½ cup toasted almond slivers

Directions
Mix quinoa through green onions. Mix apple cider through zest. Combine. Add salt, pepper and almond slivers.

Southwest Cilantro Chopped Salad

Ingredients

  • 1 head Romaine, chopped
  • 1 can black beans, rinsed
  • 1 orange bell pepper, diced
  • 1 pint cherry tomatoes, diced
  • 2 cups corn, thawed
  • 5 green onions chopped
  • 1 cup loosely packed cilantro, stems removed and roughly chopped
  • 1/2 avocado (or 1/2 cup plain vegan yogurt)
  • 2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
  • 1-2 garlic cloves
  • 1/4 cup olive oil
  • 1 1/2 tsp. white wine vinegar
  • 1/8 tsp. salt

Directions
Puree cilantro through salt in blender. Combine everything and mix.

Southwestern Quinoa Salad

Ingredients

  • 1 cup uncooked quinoa
  • 2 cups fat-free, low-sodium gluten-free chicken broth
  • 1 cup fresh or thawed frozen corn
  • 1 15 ounce can low-sodium black beans
  • 1 cup grape tomatoes, halved
  • 1/4 cup finely chopped red onion
  • 1 jalapeno pepper, finely chopped
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 large lime or 2 small ones (about 1/4 cup)
  • 1 tbsp plus 1 tsp extra virgin olive oil
  • 1/2 tsp cumin

Directions

Rinse quinoa thoroughly.  Place in a 2 quart saucepan with the chicken broth. Bring to a boil, then cover and simmer for 10-15 minutes, until the water is absorbed and the quinoa is fluffy. Allow to cool.

Place cooled cooked quinoa in a salad bowl with the corn, black beans, tomatoes, red onion, jalapeno pepper and cilantro.

Whisk lime juice, oil, and cumin in a small bowl. Drizzle over quinoa salad, then toss.

Mediterranean Quinoa Salad

Ingredients

  • 1.5 cups dry quinoa, rinsed
  • 1 tbsp coconut oil (other other cooking oil)
  • 1 medium cucumber, diced
  • 1 cup cherry or grape tomatoes, quartered
  • 1/2 cup olives, minced
  • 1/2 cup basil, finely chopped
  • 1 tbsp olive oil
  • 2 tbsp lemon juice
  • sea salt to taste
  • goat or feta cheese crumbles (optional)

Directions

Rinse quinoa and add 3 cups of water to either a rice cooker or sauce pan on a stovetop.  Cook for 25 minutes or until all the water has been absorbed.

Dice the cucumber, tomatoes, olives, and basil, and add to a large mixing bowl.

Once the quinoa is cooked, fluff and add to the bowl of vegetables.

Whisk together oil, lemon juice, and sea salt and pour dressing over quinoa mixture. 

Let flavors marinate for 5-10 minutes before serving.  Top with goat cheese or feta crumbles for garnish.

Spring Vegetable Pasta

Ingredients

  • 3-5 medium leeks, white and light green parts halved lengthwise, washed, and cut into 1/2 inch thick slices (about 5 cups); 3 cups roughly chopped dark green parts reserved
  • 1 pund asparagus, tough ends snapped off, chopped coarsely, and reserved; spears cut on the bias into 1/2 inch thick pieces
  • 2 cups frozen baby peas, thawed
  • 4 medium garlic cloves, minced
  • 4 cups vegetable broth
  • 1 cup water
  • 2 tablespoons fresh mint leaves, minced
  • 2 tablespoons fresh chives, minced
  • 1/2 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 6 tablespoons olive oil
  • salt
  • 1/4 teaspoon red pepper flakes
  • 1 pound campanelle pasta
  • 1 cup dry white wine
  • 1 ounce grated parmesan cheese (about 1/2 cup) plus extra for serving

Directions

Place dark green leek trimmings, asparagus trimmings, 1 cup peas, 2 teaspoons garlic, vegetable broth, and water in large saucepan.  Bring to simmer over high heat, then lower heat to medium-low and gently simmer 10 minutes.  While broth simmers, combine mint, chives and lemon zest in small bowl, set aside.

Strain broth through fine mesh strainer into 8 cup measuring cup, pressing on solids to extract as much liquid as possible (you should have 5 cups broth; add water as needed to measure 5 cups).  Discard solids and return broth to saucepan.  Cover and keep warm over low heat.

Heat 2 tablespoons oil in dutch oven over medium heat until shimmering.  Add sliced leeks and pinch of salt; cook, covered, stirring occasionally, until leeks begin to brown, about 5 minutes.  Add asparagus pieces and cook until crisp-tender, 4 to 6 minutes.  Add remaining 2 teaspoons garlic and pepper flakes; cook until fragrant, about 30 seconds.  Add remaining cup peas and continue to cook 1 minute.  Transfer vegetables to plate and set aside.  Wipe out pot.

Heat remaining 4 tablespoons olive oil in now empty dutch oven over medium heat until shimmering.  Add pasta and cook, stirring frequently, until just beginning to brown, about 5 minutes.  Add wine and cook, stirring constantly, until absorbed, about 2 minutes. 

When wine is fully absorbed, add hot broth.  Increase heat to medium-high and bring to boil.  Cook, stirring frequently, until most of the liquid is absorbed and pasta is al dente, 8 to 10 minutes. 

Remove pot from heat, stir in lemon juice, parmesal, half of herb mixture, and vegetables.  Season with salt and pepper to taste.  Serve immediately, passing parmesan and remaining herb mixture separately to top.

Ratatouille

Ingredients

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons dried parsley
  • 1 eggplant, cut into 1/2 inch cubes
  • salt to taste
  • 1 cup parmesan cheese, grated
  • 2 zucchini, sliced
  • 1 large onion, sliced into rings
  • 2 cups fresh mushrooms, sliced
  • 1 green bell pepper, sliced (optional)
  • 2 large tomatoes, chopped

Directions

Preheat oven to 350 derees.  Coat bottom of a 1 1/2 quart casserole dish with 1 tablespoon olive oil. 

Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat.  Saute garlic until lightly browned.  Mix in parsley and eggplant.  Suate until eggplant is soft, about 10 minutes.  Season with salt to taste.

Spread eggplant mixture evenly across bottom of prepared casserole dish.  Sprinkle with a few tablespoons of parmesan cheese.  Spread zucchini in an even layer over top.  Lightly salt and sprinkle with a little more cheese.  Continue layering in this fashion, with onion, mushrooms, bell pepper and tomatoes, covering each layer with a sprinkling of salt and cheese.  (Notes: make sure to use all of the onion, quartering the rings might work well; bell peppers make it taste like combo pizza; a little more cheese would be good). 

Bake in preheated oven for 45 minutes.