Cucumber, Tomato and Mini-Pepper Salad

Fresh and fabulous, this quick Cucumber, Tomato and Mini-Pepper Salad combines refreshing cucumbers, tiny tomatoes and sweet pepper rings drizzled in a very light balsamic dressing that lets the taste of the veggies shine through.

Cucumber, Tomato and Mini-Pepper Salad

Fresh and fabulous, this quick Cucumber, Tomato and Mini-Pepper Salad combines refreshing cucumbers, tiny tomatoes and sweet pepper rings drizzled in a very light balsamic dressing that lets the taste of the veggies shine through.

  • Servings: 4-6
  • Difficulty: Easy
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Ingredients


1 2/3 Cups Sliced Cucumber (Peeling Is Optional)

¾ Cup Bite-Sized Grape Tomatoes

¾ Cup Seeded And Sliced Orange Pepper And/Or Red Mini Sweet Peppers

2 Heaping Tablespoons Chopped Fresh Parsley

1 Heaping Tablespoon Thinly Sliced Fresh Basil

DRESSING
1 Tablespoon Extra-Virgin Olive Oil, Plus More To Taste

½ Tablespoon Balsamic Vinegar, Plus More To Taste

¼ Teaspoon Sea Salt

Freshly Ground Black Pepper, To Taste


Directions


  1. Put the cucumber, tomatoes and mini pepper slices into a medium-sized bowl and gently toss to combine.
  2. Put all of the dressing ingredients into a small bowl and briskly whisk to emulsify. Taste and add a bit more olive oil and/or vinegar, if desired.
  3. Pour the dressing over the cucumber mixture and stir to coat. Add the parsley and basil and gently toss to combine.
  4. Let stand 5 to 15 minutes and serve.
  5. Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company, ©2020. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!


Creamy Cucumbers

Hydrating and delicious, this creamy cucumber recipe has a lot to bring to the table! Sweet and sharp flavors are brought together with white vinegar while the dill steals the show and gives it such a savory flavor! This cucumber recipe is perfect for any occasion and great alongside almost any meal.

Creamy Cucumbers

Hydrating and delicious, this creamy cucumber recipe has a lot to bring to the table! Sweet and sharp flavors are brought together with white vinegar while the dill steals the show and gives it such a savory flavor! This cucumber recipe is perfect for any occasion and great alongside almost any meal.

  • Servings: 10
  • Difficulty: Easy
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Ingredients


8 Cups Sliced Cucumbers; About 5-6 Medium Cucumbers
1 Onion, Diced Or Thinly Sliced
1 Teaspoon Kosher Salt
1-1/4 Cup Salad Dressing, I Use Kraft’s Miracle Whip Dressing
1/3 Cup Granulated Sugar
1/3 Cup White Vinegar
Salt and Pepper To Taste
Fresh Minced Dill To Garnish

Directions


  1. Wash and peel cucumbers; slice cucumbers thinly, 1/8-inch-thick slices. Dice or thinly slice the onion. In a large bowl, mix the cucumbers, onions, and 1 teaspoon of kosher salt together; let set 20-30 minutes. Do-Not-Drain the cucumbers after the salted rest period.
  2. To make creamy dressing, mix the salad dressing, sugar, and vinegar together. Pour the creamy dressing over the cucumber-onion mixture. Stir to coat the vegetables. Add salt and pepper to taste. Cover and refrigerate for at least 2 hours before serving. Garnish with fresh minced dill.

Lemon Thyme Escarole Salad

This salad is a must to try this season! It’s loaded with tons of delicious flavors and textures that complement each other so perfectly in every bite!

Lemon Thyme Escarole Salad

This salad is a must to try this season! It’s loaded with tons of delicious flavors and textures that complement each other so perfectly in every bite!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

4-1/2 Cups Escarole, Chopped

1/2 Cup Celery, Thinly Sliced

1/2 Cup Carrots, Shaved

1 Cup Cannellini Beans

1/4 Cup Dried Cranberries

2 Tablespoons Sliced Almonds, toasted

2 Tablespoons Feta Cheese

For The Dressing:

1 Tablespoon Extra Virgin Olive Oil

2 Tablespoon Lemon Juice

1/2 Teaspoon Honey

3/4 Teaspoon Fresh Thyme Or 1/4 Teaspoon Dried Thyme

Pinch Of Salt

Pinch Of Black Pepper

Directions

1.     Rough chop the escarole into bite size pieces. Wash and peel carrot; with a clean vegetable peeler continue peeling carrot to make ribbons. Drain cannelloni beans. Toast almonds in small skillet over medium heat with 2 sprays of olive oil. Watch carefully so nuts don’t scorch. 

2.     In a large serving bowl or on a serving platter, layer the first 7 ingredients as listed. Set aside. 

3.     In a small jar, add the oil, lemon juice, honey, thyme, salt and pepper. Place lid on jar tightly and shake dressing to incorporate. Drizzle over salad and serve immediately.

Soft Boiled Eggs with Chive Aioli, Bacon, and Tomato

Inspired by the BLT sandwich, these soft-boiled eggs are much easier to make than deviled eggs and a great snack for entertaining guests.

soft boiled eggs

Inspired by the BLT sandwich, these soft-boiled eggs are much easier to make than deviled eggs and a great snack for entertaining guests. 

  • Servings: 3
  • Difficulty: Easy
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Ingredients


5 Eggs
2 Tablespoons Chopped Chives
2 Tablespoons Mayo
1 Teaspoon Lemon Juice
2 Plum Tomatoes Diced
1 Strip Of Bacon Cooked And Small Diced
1 Teaspoon Aleppo Or Smoked Paprika
½ Ground Black Pepper
½ Teaspoon Salt

Directions


  1. Bring a pot of water to a boil. Slowly and carefully place the eggs in the boiling water. After 5 min, remove the eggs and run under cool water. Remove the shell and cut into quarters.
  2. Make the chive aioli by mixing 1 Tablespoon chopped chives, lemon juice, mayo, salt and black pepper.
  3. Schmear the chive mayo on a plate and place the quartered eggs on top. Add a piece of bacon on top of each egg. Scatter the diced tomatoes and remaining chopped chives. Garnish with more black pepper and Aleppo.

Collards with Cider Vinaigrette

This collard green recipe is perfect for winter! The vinaigrette drizzle brings out a delicious sweetness in the greens so tasty it’ll leave you wanting to make more!

This collard green recipe is perfect for winter! The vinaigrette drizzle brings out a delicious sweetness in the greens so tasty it’ll leave you wanting to make more!

  • Servings: 8
  • Difficulty: Easy
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Ingredients

3 Pounds Collard Greens, Washed and stems removed

1 Onion

2 Cloves of Garlic

2 Cups Vegetable Broth or Chicken Broth

2 Tablespoon Olive Oil

2 Ounces Salted Butter

Salt and Pepper To Taste

Red Pepper Flakes Optional 

Vinegar Drizzle

¼ Cup Apple Cider Vinegar

¼ Cup Water

1 Tablespoon Brown Sugar

¼ Teaspoon Liquid Smoke

Directions

1.     In a deep saucepan add olive oil and chopped garlic, sauté for 2 minutes.

2.     Add chopped onions and butter cook on medium heat until caramelized.

3.     Add collards let wilt and stir about 5 minutes.

4.     Stir in 2 cups of preferred broth and a pinch of salt and pepper (red pepper flakes to add spice if preferred) then cook 30 minutes. 

5.     Combine vinegar dressing ingredients blend until sugar dissolves.

6.     Strain out liquid, place onto platter and drizzle with vinegar dressing.

BBQ Sweet Potato Burgers

Sweet potatoes, rolled oats, chickpeas, and BBQ sauce come together to create delicious veggie burgers! You can use whatever BBQ sauce you prefer, sweet or spicy, to give it the barbeque flavor you prefer. Top your burger with your favorite toppings and its go time!

Sweet potatoes, rolled oats, chickpeas, and BBQ sauce come together to create delicious veggie burgers! You can use whatever BBQ sauce you prefer, sweet or spicy, to give it the barbeque flavor you prefer. Top your burger with your favorite toppings and its go time!

  • Servings: 4
  • Difficulty: Medium
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Ingredients

1 Medium Sweet Potato

1 Can Chickpeas, Drained and Rinsed

2 Tablespoons Barbecue Sauce, Plus More For Serving

¼ Teaspoon Kosher Salt

½ Teaspoon Sweet Paprika

½ Cup Rolled Oats

½ Red Onion, Sliced Into Rounds, For Serving

Sliced Tomatoes, Lettuce, and Pickles, For Serving

Hamburger Buns, For Serving

Directions

1.       Lightly grease or line a sheet pan with parchment paper. 

2.       To cook the sweet potato, puncture it several times with a fork all over and microwave until fork-tender all the way through, 2-4 minutes. Or, slice in half and roast in a 400°F oven for about 20 minutes, until fork-tender. Peel and roughly chop the cooked sweet potato, but don’t worry about removing all of the peel.

3.       In a food processor, combine the sweet potato, chickpeas, barbecue sauce, salt, paprika, and oats until well-combined.

4.       Form the mixture into 4 equal-sized patties and place on a baking sheet or large plate. Chill in the fridge for at least 30 minutes. Preheat the oven to 350°F.

5.       Bake for 30 minutes, carefully flipping the burgers halfway through. Serve the burgers with toppings of choice.

Beet Poke Bowls

This dish is a sight for sore eyes! This is an exciting recipe idea for anyone who has wanted to try a Poke Bowl, but you’re just not a fan of the raw fish. Fun flavors come together creating a mouthwatering dish in under 30 minutes!

This dish is a sight for sore eyes! This is an exciting recipe idea for anyone who has wanted to try a Poke Bowl, but you’re just not a fan of the raw fish. Fun flavors come together creating a mouthwatering dish in under 30 minutes!

  • Servings: 2 bowls
  • Difficulty: easy
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Ingredients

2 Large Red Beets, Diced

1 Cup Short-Grain Sushi Rice

4 Tablespoons Rice Vinegar, Divided

2 Tablespoons Soy Sauce

1 Tablespoon White Miso

1 Teaspoon Sesame Oil

2 Teaspoons Grated Ginger

1 Teaspoon Maple Syrup (optional)

2 Small Cucumbers, Sliced Thinly

Seaweed Salad

Sesame Seeds or Furikake

Other toppings: Diced Avocado, Cherry Tomatoes, Pickled Red Onions, Edamame

Directions

1.    Place the beets in a large saucepan and cover with water.

2.    Bring to a simmer and cook for 10-15 minutes, or until fork-tender. Drain the beets and let cool.

3.    Cook the rice according to package instructions. When it’s finished, fluff the rice and stir in 1 tablespoon rice vinegar.

4.    Whisk together the soy sauce, miso, sesame oil, ginger, remaining rice vinegar, sesame oil, and maple syrup (if using) in a small bowl.

5.    Divide the sushi rice between two serving bowls. Top with diced beets, cucumber, seaweed salad and drizzle everything with the sauce. Top with sesame seeds.

Corn and Ricotta Quesadillas

This Blend of Ricotta and sweet corn make for a wonderful quesadilla filling. The corn is packed with a delicious sweetness, complementing the creaminess of the ricotta cheese. It’s the ideal meal to put together for the kiddos when you only have so much time in the day.

This Blend of Ricotta and sweet corn make for a wonderful quesadilla filling. The corn is packed with a delicious sweetness, complementing the creaminess of the ricotta cheese. It’s the ideal meal to put together for the kiddos when you only have so much time in the day.

  • Servings: 4 Tortillas
  • Difficulty: easy
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Ingredients

4 Ears Sweet Corn

8 6-Inch Flour Tortillas

½ Cup Ricotta Cheese

½ Teaspoon Salt

½ Teaspoon Black Pepper

Fresh Basil, Minced

Directions

1.    Remove the corn kernels from the cobs.

2.    Place 4 tortillas on a work surface and spread an even layer of ricotta on each tortilla. Sprinkle with salt and pepper.

3.     Add corn kernels, pressing with the back of a spoon to flatten them into the ricotta. Top with a second tortilla.

4.    Heat a drizzle of canola oil in a large skillet. When hot, place one quesadilla into the pan and cook until golden brown, 1-2 minutes. Flip and brown the other side. Repeat with the remaining quesadillas.

5.    Garnish with fresh basil to serve. If you like, you can add a fried egg as well.

Grilled Peach and Burrata Caprese

Ditch the bread for this Caprese recipe! We substituted the bread for yummy grilled peaches and the mozzarella with a creamier cheese, Burrata! Top with Basil, Salt, Balsamic and it's ready to be served!

Ditch the bread for this Caprese recipe! We substituted the bread for yummy grilled peaches and the mozzarella with a creamier cheese, Burrata! Top with Basil, Salt, Balsamic and it’s ready to be served!

  • Servings: 4
  • Difficulty: easy
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Ingredients

2 Peaches, Halved

5 Large Radicchio Leaves

2 Large Tomatoes, Sliced into ¼-inch Rounds

1 Ball Burrata Cheese

Fresh Basil, Minced

½ Teaspoon Coarse Salt, to Taste

1 Tablespoon Balsamic Vinegar

2 Tablespoons Olive Oil

Directions

  1. Preheat the grill to medium-high.
  2. Brush the peach halves with a thin coat of olive oil or spray with cooking spray.
  3. Grill the peaches, undisturbed, for 4 minutes, until grill lines appear. Flip and grill for 3 more minutes, until soft and jammy. Slice the peaches into thin wedges.
  4. Gently tear the radicchio leaves and arrange on the bottom of a serving platter. Top with tomato slices, peach wedges, and burrata.
  5. Sprinkle with basil and salt and drizzle with balsamic and oil.

Grilled Rainbow Vegetable Skewers

These Vegetable Skewers may be fresh off the grill but they sure are refreshing! Cooking the skewers on the grill brings out a natural, delicious candied flavor in the vegetables, making this your new favorite side dish!

These Vegetable Skewers may be fresh off the grill but they sure are refreshing! Cooking the skewers on the grill brings out a natural, delicious candied flavor in the vegetables, making this your new favorite side dish!

  • Servings: 4
  • Difficulty: easy
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Ingredients

2 Small Zucchini, Cut into 1-inch Rounds

2 Small Summer Squash, Cut into 1-inch Rounds

2 Bell Peppers, Quartered

2 Tablespoons Olive Oil

½ Teaspoon Salt

1 Garlic Clove, Minced

¼ Teaspoon Red Pepper Flakes, to Taste

Directions

  1. If using wooden skewers, soak five in water for 30 minutes. Preheat the grill to medium-high heat.
  2. Skewer the zucchini, summer squash and peppers.
  3. In a small bowl, whisk together the olive oil, salt, garlic and red pepper flakes. Brush on the skewers.
  4. Grill for 8-10 minutes, turning regularly, until charred slightly and softened all the way through.