Kale Mint Pesto

I love kale and how versatile it is! Together I mixed kale and mint for a refreshing light pesto. Accompanied with walnuts, lemon and olive oil this pesto comes to life in the food processor! This recipe can be kept in the fridge for up to 5 days or in an ice cube tray to freeze.

kale mint pesto

I love kale and how versatile it is! Together I mixed kale and mint for a refreshing light pesto. Accompanied with walnuts, lemon and olive oil this pesto comes to life in the food processor! This recipe can be kept in the fridge for up to 5 days or in an ice cube tray to freeze. 

  • Servings: 4-6
  • Difficulty: Easy
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Ingredients


2 Cups Packed Chopped Kale
1 Cups Packed Mint Leaves
½ Cup Chopped Walnuts
¼ Cup Shredded Parmesan Cheese
½ Lemon, Juiced
¼ Cup Olive Oil
Salt, To Taste

Directions


  1. Add all ingredients except the oil and salt to a blender or food processor and blend until smooth. Drizzle in the olive oil with the motor running. Taste and season with salt to taste.

Quick Pickled Red Onions

Red onions are turned into the perfect topping in this recipe! These crunchy, sweet and delicious pickled onions are perfect a top of salads, tacos, burgers, eggs, and so much more! You can keep the onions on hand in the fridge for 2-3 weeks!

Pickled red onion

Red onions are turned into the perfect topping in this recipe! These crunchy, sweet and delicious pickled onions are perfect a top of salads, tacos, burgers, eggs, and so much more! You can keep the onions on hand in the fridge for 2-3 weeks!

  • Servings: 4
  • Difficulty: Easy
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Ingredients


1 Red Onion, Thinly Sliced Into Rounds
¾ Cup White Vinegar
1 Tablespoon Honey
1 Teaspoon Black Peppercorns
¼ Teaspoon Red Pepper Flakes, Optional
1½ Teaspoons Kosher Salt

Directions


  1. Place the onion slices in a heat-proof bowl or jar.
  2. In a small saucepan, whisk together the vinegar, honey, peppercorns, pepper flakes, and salt to dissolve the honey. Bring to a simmer, then turn off the heat and pour the hot liquid over the onions. Push the onions down so they’re submerged in liquid.
  3. Let cool for 30 minutes and refrigerate to store. Pickles will last up to 2 weeks in an airtight container in the fridge.

Black Bean Confetti Salsa

This bright crunchy delicious salsa is a wonderful appetizer to set out for any occasion or to keep around for a quick snack! You can serve with tortilla chips, plantain chips or on fish tacos! For best results let the salsa sit in the fridge for a few hours before serving!

This bright crunchy delicious salsa is a wonderful appetizer to set out for any occasion or to keep around for a quick snack! You can serve with tortilla chips, plantain chips or on fish tacos! For best results let the salsa sit in the fridge for a few hours before serving!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

7 Mini Sweet Peppers, Trimmed And Diced

1 15-Ounce Can Black Beans, Drained And Rinsed

¼ Sweet Onion, Diced

¼ Cup Minced Cilantro

1 Lime, Juiced

2 Tablespoons Olive Oil

1 Teaspoon Sriracha (optional)

½ Teaspoon Salt, To Taste

Directions

  1. Combine all of the ingredients in a serving bowl. Season to taste with salt and/or more lime juice. Serve with tortilla chips.

Roasted Mini Sweet Peppers

These mini sweet peppers are famous for a salad topping, but have you ever tried roasting them? These roasted mini sweet peppers are a great compliment to any dish! Let them sit after you take them out of the oven for one to twenty-four hours for best results.

These mini sweet peppers are famous for a salad topping, but have you ever tried roasting them? These roasted mini sweet peppers are a great compliment to any dish! Let them sit after you take them out of the oven for one to twenty-four hours for best results. 

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 Pound Mini Sweet Peppers

1 Tablespoon Olive Oil

1 Teaspoon Kosher Salt

Directions

  1. Preheat the oven to 375°F. 
  2. On a baking sheet, toss the peppers with the olive oi land salt until coated. Roast for 15-20 minutes, until browned in spots. 

Serrano Pepper Salsa

This homemade salsa recipe is great to have on hand! You can put it on your breakfast eggs, meats, in soups or on everyone’s favorite, tacos! This salsa can be kept for up to six days in the refrigerator.

This homemade salsa recipe is great to have on hand! You can put it on your breakfast eggs, meats, in soups or on everyone’s favorite, tacos! This salsa can be kept for up to six days in the refrigerator.

  • Servings: 6 Ounces
  • Difficulty: Easy
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Ingredients

10 Serrano Peppers

½ Red Or Sweet Onion, Sliced Thinly

1 Tablespoon Olive Oil

½ Tablespoon Honey

½ Lime, Juiced

¼ Cup Cilantro

Directions

  1. Preheat the broiler and place a rack in the top of the oven. 
  2. On a baking sheet, toss the peppers and onions with the olive oil and a big pinch of salt. Place under the broiler for 5-10 minutes, tossing regularly, until the peppers are blistered on all sides. Keep a close eye on them, as all broilers differ. 
  3. Remove from the oven and let cool a bit. 
  4. Transfer the peppers and onions to a high-speed blender, along with the honey, lime juice, cilantro, and ¼ cup water. Pulse until you have a uniform, chunky consistency. Season to taste with salt. 

Mint Yogurt Dip

This light and refreshing mint yogurt dip is perfect on lamb, pita and vegetables!

This light and refreshing mint yogurt dip is perfect on lamb, pita and vegetables! 

  • Servings: 6-8
  • Difficulty: Easy
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Ingredients

14 Ounce Plain Greek Yogurt

1 Tablespoon Honey

½ Lemon, Juiced

½ Teaspoon Salt

2 Small Garlic Cloves, Minced

¼ Cup Minced Fresh Mint

For Serving: Radishes, Celery, Carrots, etc. 

Directions

  1. In a bowl, whisk together the yogurt, honey, lemon juice, salt, garlic, and mint until smooth. Taste and adjust the seasoning with more salt and/or lemon juice.
  2. Serve with fresh veggies of choice.

Apple Cranberry Sauce

Cranberry sauce is a staple at a lot of tables on Thanksgiving Day! We added apples to this traditional sauce to give it a delicious sweet twist. Add in cinnamon and/or star anise for additional flavor!

Cranberry sauce is a staple at a lot of tables on Thanksgiving Day! We added apples to this traditional sauce to give it a delicious sweet twist. Add in cinnamon and/or star anise for additional flavor!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

12 Ounces Fresh Cranberries 

1 Cup White Sugar

1 Red Apple, Peeled And Diced

¼ Teaspoon Salt

1 Cinnamon Stick, Optional

2-3 Star Anise, Optional

Directions

  1. Sort through the cranberries and remove any sunken berries. 
  2. In a medium saucepan, combine the cranberries, sugar, apple, salt, cinnamon stick, star anise, and ¾ cup water. Bring to a boil, stirring to dissolve the sugar. 
  3. Reduce the heat to low and simmer for about 15 minutes, until the cranberries soften, and the sauce thickens. Mash the sauce gently with a spoon to break down the apples and some of the cranberries, leaving a chunky sauce. Season to taste with salt. 
  4. Cool to room temperature. Remove the cinnamon and anise before serving.

Fried Plantains with Avocado Sauce

This addictive avocado sauce is inspired by the popular green sauce called Aji Verde. Served with fried plantains, it’s a total party in your mouth!

This addictive avocado sauce is inspired by the popular green sauce called Aji Verde. Served with fried plantains, it’s a total party in your mouth! 

  • Servings: 4
  • Difficulty: Easy
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Ingredients

4 Plantains 

½ Cup of Neutral Oil 

A Small Pinch of Salt 

 Avocado Sauce 

1 Tablespoon Mayonnaise  

1 Avocado 

1/2 Shallot  

1/4 Cup Cilantro

1/4 Cup parsley  

Teaspoon Lime Juice  

2 Garlic Cloves  

4 Tablespoon Ice Water

A Small Pinch Of Salt  

Directions

1.     First make the sauce by adding all the ingredients to the food processor, except for the ice water. Pulse a few times and then let the food processor motor run. Add more lime juice if too thick and add the ice water in a slow and steady stream. Transfer to a small bowl for serving 

 

2.     Slice the plantains into ¼ inch slices. 

 

3.     Heat up the oil in a deep pan and wait until it starts to produce small bubbles. Fry the plantains in the hot oil until both sides are golden brown. Transfer to a plate lined with a paper towel, and sprinkle with salt. Serve with the avocado sauce and enjoy!

Charred Zucchini and White Bean Dip

This middle eastern inspired dip is great with raw veggies or your chips of choice. A healthy snack to serve to yourself or loved ones at a party.

This middle eastern inspired dip is great with raw veggies or your chips of choice. A healthy snack to serve to yourself or loved ones at a party.

  • Servings: 5
  • Difficulty: Easy
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Ingredients

1 Can Of White Beans 

5 Zucchini 

1 Tablespoon Olive Oil 

2 Tablespoon Tahini 

1 Teaspoon Lemon Juice 

2 Garlic Cloves 

1 Tablespoon Mayo 

1 Teaspoon Salt 

Directions

 

1. Char the zucchini whole on a gas burner or in the oven at 425 for 30 min. To char it on the gas burner, you will need to rotate the zucchini every time each side blackens. Take them off the burners once each side is blackened and can easily be pierced with a fork. Take off the blackened skin, by running the zucchini underwater. 

2. Add the zucchini, tahini, lemon juice, and garlic. Pulse 10 times or until a purée starts to form in a food processor. 

3. Drizzle in the oil while the motor is running. Fold in the mayo, and salt. Transfer to a serving bowl and garnish with pomegranate seeds, parsley, more olive oil, and aleppo.

4. Optional garnishes: pomegranate seeds, parsley, olive oil, Aleppo (dried chili pepper from Syria) 

Roasted Tomatoes

These roasted tomatoes take on a delicious, caramelized flavor that is sure to add flare to your dishes! They’re great to add on to any dish such as salads, soup, bruschetta, any meats, and more! Try adding them into our Spinach Egg Muffins for a yummy breakfast.

These roasted tomatoes take on a delicious, caramelized flavor that is sure to add flare to your dishes! They’re great to add on to any dish such as salads, soup, bruschetta, any meats, and more! Try adding them into our Spinach Egg Muffins for a yummy breakfast.

  • Servings: 4
  • Difficulty: easy
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Ingredients

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6-8 Medium Tomatoes (Roma works well), halved

3 Tablespoons Olive Oil

½ Teaspoon Salt

4 Garlic Cloves, Peeled and Lightly Smashed With a Knife

5 Fresh Sage Leaves

3 Fresh Oregano Sprigs

Directions

  1. Preheat the oven to 350°F.
  2. Place the tomatoes in a baking dish and toss with the olive oil, salt, and garlic cloves. Place the herb sprigs on top of the tomatoes.
  3. Roast for 1 hour, until the tomatoes are jammy and the garlic is breaking down. Serve with grilled meat, on toast, or as-is.