Herbed Rice and Bean Salad

Leftover rice rejoices! This Herbed Rice and Bean Salad is the perfect way to incorporate cooked brown rice into a super sassy summer salad. The chickpeas provide a pop of protein, while a rainbow of veggies add vibrant color and tantalizing texture. For entertaining purposes, you can make this salad well ahead of time and refrigerate until serving – so it’s an ideal star for serving at a warm weather get-together!

Herbed Rice and Bean Salad

Leftover rice rejoices! This Herbed Rice and Bean Salad is the perfect way to incorporate cooked brown rice into a super sassy summer salad. The chickpeas provide a pop of protein, while a rainbow of veggies add vibrant color and tantalizing texture. For entertaining purposes, you can make this salad well ahead of time and refrigerate until serving – so it’s an ideal star for serving at a warm weather get-together!

  • Servings: 4-6
  • Difficulty: Easy
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Ingredients


2 ½ Cups Cooked Long Grain Brown Rice

1 Can (16 Ounces) Chickpeas (Garbanzo Beans), Drained And Rinsed

1 ¼ Cup Grape Or Cherry Tomatoes, Sliced In Half

1 Cup Diced Celery, With Leaves

1/2 Cup Seeded And Diced Red Or Orange Sweet Bell Pepper

1 Small Onion, Diced

1 Cup Diced Purple (Red) Cabbage

6 Tablespoons Capers, Drained And Rinsed

2 Large Fresh Sage Leaves, Minced

2 Tablespoons Minced Fresh Parsley, Plus More For Garnish

1 Tablespoon Minced Fresh Basil
DRESSING
2 ½ Tablespoons Freshly Squeezed Lemon Juice, Plus More As Needed

1 Heaping Tablespoon Dijon Mustard

1 Tablespoon Maple Syrup

1 Tablespoon Extra-Virgin Olive Oil

1 Clove Garlic, Minced

1/4 Teaspoon Sea Salt, Plus More To Taste

Several Grinds Of Freshly Ground Black Pepper, Plus More To Taste


Directions

  1. Put all of the salad ingredients into a large bowl and stir with a large spoon to combine.
  2. Put all of the dressing ingredients into a small bowl and briskly whisk to combine.
  3. Pour the dressing over the salad and gently toss to coat. Taste and add more lemon juice, if desired, and season with more salt and pepper if needed.
  4. Serve in a large bowl (family style), or divide into four to six pasta “style” serving bowls and garnish with sweet paprika and fresh parsley sprigs, if desired.
  5. Recipe from Jazzy Vegetarian’s Deliciously Vegan by Laura Theodore. Published by Scribe Publishing Company, ©2018. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!


Crispy oven baked potato wedges with lemon basil aioli

These potato wedges are extra crispy thanks to the corn starch in the dry seasoning they’re tossed in. Say goodbye to flimsy fries and hello to crispy goodness!

Crispy oven baked potato wedges with lemon basil aioli

These potato wedges are extra crispy thanks to the corn starch in the dry seasoning they’re tossed in. Say goodbye to flimsy fries and hello to crispy goodness!

  • Servings: 3
  • Difficulty: Easy
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Ingredients


2 Pounds Of Russet Potatoes
⅓ Cup Of Cornstarch
1 Teaspoon Paprika
1 Teaspoon Garlic Powder
1 Teaspoon Lemon Pepper
1 Teaspoon Onion Powder
1 Teaspoon Salt
Lemon basil aioli:
1 Teaspoon Lemon Zest
1 Tablespoon Lemon Juice
2 Tablespoon Mayo
1 Tablespoon Chopped Basil
1 Teaspoon Salt

Directions


  1. Preheat the oven to 425 degrees F.
  2. Peel the russet potatoes and cut into large wedge fry shapes. Place in a pot and cover with cold salted water and bring to a boil. Check on the potatoes again in 5 min and see if you can pierce them with a knife. If you can, take them off the heat and drain well. Pat dry with a paper towel.
  3. In a mixing bowl, mix the cornstarch, salt and your spices. One at a time, dip your potato wedges in the cornstarch mixture until it is completely coated.
  4. Transfer the potato wedges to a large baking sheet lined with aluminum foil. Pop it in the oven and let it bake for 15 min. Using tongs, flip over the potato wedges and let them bake for an extra 10 min or until golden brown.
  5. To make the aioli, mix all the ingredients together in a bowl, season to taste, and serve with the potato wedges.

Sweet Onion & Cherry Tomato Pasta

Penne pasta is accompanied by delicious onions, bright red cherry tomatoes and flavorful basil to make a savory dish. This recipe is perfect! It takes less than 30 minutes to prepare and it’s such a refreshing dinner.

Penne pasta is accompanied by delicious onions, bright red cherry tomatoes and flavorful basil to make a savory dish. This recipe is perfect! It takes less than 30 minutes to prepare and it’s such a refreshing dinner.  

  • Servings: 4
  • Difficulty: Easy
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Ingredients

8 Ounces Penne Pasta

1 Tablespoon Olive Oil, Plus More As Needed

1 Sweet Onion, Sliced Thinly

1 Pint Cherry Tomatoes

1 Tablespoon Tomato Paste

¼ Cup Pitted Green Olives

4 Ounces Crumbled Feta

Fresh Basil For Garnish

Salt And Pepper To Taste

Directions

  1. Bring a large pot of salted water to a boil. When the water boils, add the pasta and cook according to package instructions. Reserve 1 cup of pasta cooking water, drain the pasta, return to the pot, and drizzle with olive oil to prevent sticking. 
  2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring regularly, until starting to caramelize, about 7 minutes. Add the cherry tomatoes and cook for another 5-7 minutes, until they start to burst open. Season with salt and pepper. 
  3. Turn off the heat and stir the cooked pasta into the skillet, along with the tomato paste and as much pasta water as is necessary to dissolve the tomato paste and make a silky sauce. Stir in the olives and feta. Garnish with fresh basil and serve immediately. 

Roasted Tomato & Shrimp

An easy refreshing dinner you can throw together in minutes! The sweet flavor from the roasted tomatoes gives the shrimp a delicious sweet flavor! And keeping the shrimp in the shell helps lock in the flavor and helps prevent the shrimp from overcooking! Happy peeling!

An easy refreshing dinner you can throw together in minutes! The sweet flavor from the roasted tomatoes gives the shrimp a delicious sweet flavor! And keeping the shrimp in the shell helps lock in the flavor and helps prevent the shrimp from overcooking! Happy peeling!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 Pound Large Shell-on Shrimp

2 Cups Cherry Tomatoes

4 Garlic Cloves, Peeled

1 Tablespoon Olive Oil

½ Teaspoon Red Pepper Flakes

½ Teaspoon Kosher Salt, To Taste

Fresh Basil, For Garnish

Grated Parmesan

Directions

  1. Preheat the oven to 400°F. 
  2. In a baking dish, toss the shrimp, cherry tomatoes, and garlic with the olive oil, red pepper flakes, and salt. 
  3. Roast for 15 minutes, until the shrimp are cooked through and the tomatoes soften. Garnish with basil and parmesan. 

Caramelized Pear & Artichoke Pasta

This pasta is absolutely exquisite, the carmelized pear gives this recipe a unique sweetness. It’s a great dish to prepare for a delicious light dinner.

This pasta is absolutely exquisite, the carmelized pear gives this recipe a unique sweetness. It’s a great dish to prepare for a delicious light dinner.

  • Servings: 4
  • Difficulty: Easy
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Ingredients

12 Ounces Spaghetti Or Other Pasta

3 Tablespoons Unsalted Butter, Divided

3 Bartlett or Bosc Pears, Peeled, Cored, And Sliced Into ¼-Inch Wedges

2 Garlic Cloves, Minced

½ Teaspoon Red Pepper Flakes, To Taste

1 15-Ounce Can Artichoke Hearts, Drained

1 Lemon, Zested And Juiced

2 Tablespoons Minced Fresh Basil

¾ Cup Shredded Parmesan Cheese

Salt and Pepper To Taste

 

Directions

  1. Bring a large pot of well-salted water to a boil. Add the pasta, stir and cook according to package instructions. Receive 2 cups of pasta water, drain the pasta and return to the pot off of the heat. Drizzle with oil to prevent sticking. 
  2. Meanwhile, in a large skillet melt 2 tablespoons of butter. When fully melted, add the pears and cook, turning occasionally, until browned and tender but not mushy, about 5-7 minutes. Transfer the pears to a plate. 
  3. Heat the remaining 1 tablespoon butter, garlic, and pepper flakes over medium heat until the garlic is fragrant, 1-2 minutes. Add the artichoke hearts and cook until lightly browned. 
  4. Add the pasta, lemon zest and juice, and as much reserved pasta water as is necessary to coat the pasta in a sauce (start with about ½ cup and add more as you stir). Season to taste with salt and pepper and garnish with basil and parmesan. 

Spaghetti Squash Shrimp Scampi

This recipe is absolutely delicious! Because we used squash instead of pasta, it makes this recipe a very low carb meal. Not only is it high in vitamins and minerals, but it’s a great way to give your seafood a fall taste!

This recipe is absolutely delicious! Because we used squash instead of pasta, it makes this recipe a very low carb meal. Not only is it high in vitamins and minerals, but it’s a great way to give your seafood a fall taste!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

2 Small Spaghetti Squash

3 Tablespoons Unsalted Butter, Divided

1 Pound Large Shrimp, Peeled and Deveined

2 Garlic Cloves, Minced

1 Tablespoon Capers, Drained

1 Shallot, Minced

1 Teaspoon Red Pepper Flakes

½ Lemon, Juiced

Fresh Basil, For Serving

Directions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

2. Cut the squash in half and scoop out the seeds. Sprinkle generously with salt and pepper and place cut side down on the prepared baking sheet. Roast for 40-50 minutes, until the squash is fork-tender.

3. Cool slightly, then scrape the squash out into a bowl.

4. Meanwhile, melt 2 tablespoons of butter in a large skillet over medium heat. Add the shrimp and sprinkle with salt and pepper. Cook until the shrimp is pink and curled into a C shape. Remove the shrimp from the skillet.

5. Add the remaining 1 tablespoon butter to the skillet. When melted, add the garlic, capers, shallot, and red pepper flakes and cook until fragrant and the shallot is softened, about 2-3 minutes. Add the lemon juice and stir to combine.

6. Add the squash and shrimp to the skillet and cook, stirring, until just warmed through. Turn off the heat and garnish with basil to serve.

Spaghetti Squash Parmesan

It tastes just as beautiful as it looks! For the tomato sauce, cooking the onions before the rest of the ingredients builds a wonderful caramelized flavor in the sauce while the garlic, basil, and oregano tie it all together. This recipe is a great festive way to enhance your spaghetti squash!

It tastes just as beautiful as it looks! For the tomato sauce, cooking the onions before the rest of the ingredients builds a wonderful caramelized flavor in the sauce while the garlic, basil, and oregano tie it all together. This recipe is a great festive way to enhance your spaghetti squash!

  • Servings: 2-4
  • Difficulty: Easy
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Ingredients

1 Large Spaghetti Squash

1 Tablespoon Olive Oil

1 Yellow Onion, Sliced Thinly

2 Garlic Cloves, Minced

1 Teaspoon Dried Oregano

1 Teaspoon Dried Basil

1 28-Ounce Can Crushed Tomatoes

1 Teaspoon Salt, To Taste

1 Cup Grated Parmesan Cheese

Fresh Basil, Minced

Directions

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. Cut the spaghetti squash in half and scoop out the seeds. Place the squash cut-side down on the prepared baking sheet. Roast until tender when poked with a fork, 40 to 50 minutes.
  3. While the squash is roasting, heat the olive oil in a medium saucepan over medium-high heat until shimmering. Add the onion and cook until translucent, 5 to 8 minutes. Add in the garlic, oregano, and basil and cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes and bring to a simmer. Reduce the heat to low and simmer for 10 minutes, until slightly thickened, stirring occasionally. Season with salt.
  4. When the squash is done roasting, remove it from the oven and flip it cut-side up. Sprinkle with salt and pepper. Fill each squash with tomato sauce and top with cheese.
  5. Roast for another 10 minutes, until the cheese is melted and bubbly. Garnish with basil.

Tomato Risotto

This Tomato Risotto is a great comforting meal on a cold day or you can pair it with any seafood! Adding the risotto into the sautéed onions and garlic before adding in the wine and stock builds such an amazing flavor! Once all of your ingredients have come together, top your dish with a generous amount of parmesan and cherry tomatoes for a meal to remember.

This Tomato Risotto is a great comforting meal on a cold day or you can pair it with any seafood! Adding the risotto into the sautéed onions and garlic before adding in the wine and stock builds such an amazing flavor! Once all of your ingredients have come together, top your dish with a generous amount of parmesan and cherry tomatoes for a meal to remember.

  • Servings: 4
  • Difficulty: easy
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Ingredients

5 Cups Vegetable Stock

1 Tablespoon Olive Oil

1 Yellow Onion, Diced

2 Garlic Cloves, Minced

1½ Cups Arborio Rice

½ Cup White Wine

3 Roma Tomatoes, Diced

1 Cup Parmesan Cheese

Cherry Tomatoes, Halved, for Garnish

Basil, for Garnish

Directions

1.    Warm the vegetable broth in a saucepan over medium heat.

2.    Heat the olive oil in a medium saucepan over medium heat. Add the onion, garlic, and a pinch of salt and cook stirring, until soft, about 5 minutes. Add the rice and cook until the grains are opaque, about 2 minutes.

3.    Add the wine and stir, scraping up anything stuck to the bottom of the pan.

4.    Add ½ cup warm broth and the tomatoes to the rice and bring to a simmer, stirring until the liquid is absorbed. Continue adding broth, ½ cup at a time, stirring between additions until fully absorbed. Cook until the rice is creamy, about 30 minutes.

5.    Stir in the parmesan and season to taste with salt and pepper.

6.    Garnish with tomatoes and basil to serve. 

Zucchini Soup

Have you tried turning your delicious zucchini into a yummy soup? This recipe is sure to impress! Sauteing the garlic, onion, and zucchini first, builds such wonderful flavor. It’s quick, easy and it’s a great to starter to any meal!

Have you tried turning your delicious zucchini into a yummy soup? This recipe is sure to impress! Sauteing the garlic, onion, and zucchini first, builds such wonderful flavor. It’s quick, easy and it’s a great to starter to any meal!

  • Servings: 4
  • Difficulty: easy
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Ingredients

2 Tablespoons Olive Oil

1 Yellow Onion, Sliced Thinly

2 Garlic Cloves, Minced

3 Zucchini or Summer Squash, Sliced Into ¼ inch Half Moons

1 Teaspoon Salt

½ Teaspoon Pepper

2 Cups Vegetable Stock

5 Basil Leaves

½ Lemon, Juiced

Sour Cream and/or Parmesan Cheese, For Serving

Directions

1.    In a large pot, heat the olive oil over medium heat. Add the onion, garlic and zucchini/summer squash and cook until softened and releasing liquid, 10-15 minutes. Season with salt and pepper.

2.    Add the broth and bring to a boil. Turn off the heat, add the lemon juice, and purée the soup in a blender or with an immersion blender. Adjust the seasoning to taste.

3.    Garnish with soup with sour cream and/or cheese.

Zucchini Ribbon Salad with Buttermilk Dressing

This delicious, crunchy Ribbon Salad is perfect to prepare on a hot day when standing over a hot stove is the last thing you want to do. Because of the ingredients being served in their raw form, all the nutrients are kept!

This delicious, crunchy Ribbon Salad is perfect to prepare on a hot day when standing over a hot stove is the last thing you want to do. Because of the ingredients being served in their raw form, all the nutrients are kept!

  • Servings: 2 As entree
  • Difficulty: easy
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Ingredients

1 Head Endive

1 Small Zucchini, Peeled Into Ribbons

1 Small Yellow Squash, Peeled Into Ribbons

2 Large Carrots, Peeled Into Ribbons

1 Cup Cherry Tomatoes

1 Ear of Corn, Kernels Removed From the Cob

1 Garlic Clove, Minced

1 Peach, Sliced

½ Lemon, Juiced

¼ Cup Full-Fat Buttermilk

⅛ Teaspoon Freshly Ground Black Pepper

¼ Teaspoon Salt

Fresh Basil, for Garnish

Directions

  1. In a large bowl, toss together the endive leaves, zucchini, squash and carrot ribbons, cherry tomatoes, corn kernels, and peach slices.
  2. In a small bowl, whisk together the garlic, lemon juice, buttermilk, pepper, and salt. Drizzle over the salad and garnish with fresh basil.
  3. Note: For best results use a “Y” peeler for the squash, zucchini and carrots.