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!


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.

Celery, Apple, Arugula Salad with Soy Tahini Dressing

Apple, celery and peanuts make for a super crunchy salad! Tahini, an Asian inspired peanut dressing compliment all the sweet and savory flavors this salad has to offer!

celeryapple

Apple, celery and peanuts make for a super crunchy salad! Tahini, an Asian inspired peanut dressing compliment all the sweet and savory flavors this salad has to offer!

  • Servings: 2
  • Difficulty: Easy
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Ingredients


1 Apple Sliced
3 Stalks Of Celery Shaved
2 Cups Of Arugula
¼ Cup Of Chopped Peanuts
Dressing:
1 Tablespoon Soy Sauce
2.5 Tablespoons Tahini
1 Teaspoon Grated Ginger
1 Teaspoon Fish Sauce
1 Teaspoon Lemon Juice
1 Jalapeño Seeded And Minced

Directions


  1. Shave the celery by running a peeler along the stalk. You should get thin ribbons.
  2. Mix the celery ribbons with the apple, peanuts, and arugula.
  3. In a small mixing bowl, mix together the soy sauce, tahini, ginger, jalapeño, lemon juice and fish sauce. Mix the dressing well with the salad and serve.

Roasted Celery & Cauliflower with Almonds

Tired of using your celery and cauliflower in the old same recipes? Put them together for a delicious flavorful medley of vegetables, herbs and crunchy almonds!

roasted cauliflower and celery

Tired of using your celery and cauliflower in the old same recipes? Put them together for a delicious flavorful medley of vegetables, herbs and crunchy almonds!

  • Servings: 4
  • Difficulty: Easy
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Ingredients


¼ Cup Golden Raisins
Red Wine Vinegar
1 Head Celery, Cut Into 2-Inch Pieces
1 Small or ½ Large Head Cauliflower, Cut Into Florets
2 Tablespoons Olive Oil
1 Teaspoon Ground Cumin
½ Teaspoon Kosher Salt, To Taste
Black Pepper, To Taste
¼ Cup Slivered Almonds
¼ Cup Parsley, Minced

Directions


  1. Preheat the oven to 450°F.
  2. In a small bowl, soak the golden raisins in enough vinegar to just cover.
  3. On a baking sheet, toss the celery and cauliflower with the olive oil, cumin, salt, and pepper to coat. Roast for 15 minutes, until crispy on the edges.
  4. Remove the baking sheet from the oven and add the almonds. Roast for another 5 minutes, until the vegetables are fork-tender.
  5. Remove from the oven and drain the golden raisins. Toss the raisins with the vegetables on the baking sheet, adjust the seasoning to taste, and transfer to a serving dish. Garnish with parsley to serve.

Tomato Soup with Spinach

Our tomato soup is brought to life with delicious sautéed vegetables! Paired with a couple slices of warm baguette bread this soup is a meal within itself.

tomato soup

Our tomato soup is brought to life with delicious sautéed vegetables! Paired with a couple slices of warm baguette bread this soup is a meal within itself.

  • Servings: 4
  • Difficulty: Easy
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Ingredients


1 Tablespoon Olive Oil
1 Yellow Onion, Diced
2 Celery Stalks, Diced
2 Carrots, Diced Or Shredded
3 Garlic Cloves, Minced
1 28-Ounce Can Crushed Tomatoes
2 Cups Vegetable Broth
4 Cups Spinach
Salt And Pepper, To Taste

Directions


  1. In a large pot heat the oil over medium heat. Add the onion, celery, carrots, and garlic and sauté until softened, about 5 minutes.
  2. Add the tomatoes and broth. Bring to a simmer, cover, reduce the heat to low, and cook for 20 minutes. Blend with an immersion or regular blender (let the soup cool a bit before using a regular blender, as it can explode).
  3. Return the soup to the pot, add the spinach and warm through until the spinach is wilted. Season to taste with salt and pepper.

Sweet Potato-Leek Hash

Sweet potato isn’t really on our minds for breakfast, but we know it sure will be after you see this recipe! Sweet potatoes have so many health benefits so it’s the perfect veggie to get your day started!

Sweet potato isn’t really on our minds for breakfast, but we know it sure will be after you see this recipe! Sweet potatoes have so many health benefits so it’s the perfect veggie to get your day started!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

8 Slices Bacon

2 Leeks, Sliced Into ¼-Inch Half Moons

4 Celery Ribs, Diced

2 Garlic Cloves, Minced

1 Teaspoon Dried Thyme Leaves (½ Teaspoon Thyme Powder)

¼ Cup Chicken Broth

4 Sweet Potatoes, Diced, Skin On

Salt To Taste

Directions

  1. Heat a large skillet over medium heat. Add the bacon and cook until crisp, about 7 minutes, flipping halfway. Transfer to a paper towel to drain. 
  2. Pour all but 1-2 tablespoons of bacon grease out of the skillet and return to medium heat. Add the leeks, celery, and a pinch of salt and cook for 5 minutes, until starting to soften. Add the garlic and thyme and cook for 1 minute. 
  3. Add the chicken broth and sweet potatoes and stir, scraping up any brown bits on the bottom of the pan. Cover the skillet and cook for 10 minutes, until the potatoes are fork-tender. Remove the lid and cook for 5 more minutes over high heat, until the potatoes are browned. Season to taste with salt and pepper. 
  4. Dice the bacon and stir it into the skillet. 

Creamy Celery-Dill Soup

Creamy soup is always so good on a cold day! This nourishing celery soup is so simple to turn into a vegan option as well by switching out the butter, broth and milk for vegan substitutes! You’ll be surprised, it looks as good as it tastes!

Creamy soup is always so good on a cold day! This nourishing celery soup is so simple to turn into a vegan option as well by switching out the butter, broth and milk for vegan substitutes! You’ll be surprised, it looks as good as it tastes!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

2 Tablespoons Unsalted Butter

1 Large Sweet Onion, Diced

1 Large Head Celery, Stalks Chopped, Leaves Reserved

1 Teaspoon Salt To Taste

3 Garlic Cloves, Minced

1 Teaspoon Dried Dill

3 Cups Chicken Stock

1 Cup Whole Milk

¼ Cup Fresh Dill, Minced 

Directions

1.     In a large stock pot, melt the butter over medium heat. Add the onion, celery, and salt until soft, about 7 minutes. Add the garlic and dried dill and cook, stirring, for another 2 minutes. 

2.     Add the stock and bring to a simmer for 15 minutes. Stir in the milk and dill, reserving some for garnish, and remove the soup from the heat. 

3.     Use an immersion or regular blender to purée the soup smooth. Return the soup to the pot to warm through. Season to taste with salt and pepper. 

Minestrone Soup

This easy to make Minestrone soup is loaded with hearty vegetables and packed with flavor! It’s quick to make on the stove stop and perfect to when you want a delicious bowl of soup.

This easy to make Minestrone soup is loaded with hearty vegetables and packed with flavor! It’s quick to make on the stove stop and perfect to when you want a delicious bowl of soup. 

  • Servings: 6
  • Difficulty: Easy
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Ingredients

1 Tablespoon Olive Oil

1 Leek, Sliced Into ¼-Inch Half Moons

2 Carrots, Peeled And Cut Into ½-Inch Pieces

3 Celery Stalks, Peeled And Cut Into ½-Inch Pieces

2 Small Yellow Squash, Cut Into ¼-Inch Half Moons

4 Garlic Cloves, Minced Parmesan Rind, Optional

1 Sweet Potato, Diced

1 15-Ounce Can Diced Tomatoes 

6 Cups Vegetable Or Beef Broth

1 Can Cannellini Beans, Drained And Rinsed

1 Cup Elbow Pasta

2 Cups Chopped Kale

½ Lemon, Juiced

Grated Parmesan For Garnish

Fresh Cilantro, Chopped For Garnish

Directions

  1. In a large stockpot, heat the olive oil over medium heat. Add the leek, carrots, celery, squash, garlic, and 1 teaspoon salt and sauté for 5-7 minutes, until softened. 
  2. Stir in the parmesan rind (optional), sweet potato, tomatoes, and their liquid, broth, and beans, and bring to a simmer. 
  3. Cover and simmer for 10 minutes, then stir in the pasta. Cook for another 7 minutes, until the pasta is tender. 
  4. Turn off the heat and stir in the kale and lemon juice. Cover until the kale is wilted. Season to taste with salt and pepper. 
  5. Serve with parmesan and cilantro. 

Spicy Stir-Fried Celery

Crisp crunchy celery is taken to a new level to create a delicious stir-fry. This fast and tasty skillet recipe takes almost no time on the stove!

Crisp crunchy celery is taken to a new level to create a delicious stir-fry. This fast and tasty skillet recipe takes almost no time on the stove!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

2 Tablespoons Canola Oil

2 Garlic Cloves, Minced

1 Jalapeño Or Thai Red Chili, Minced

1 Head Celery, Sliced Into ¼-Inch Slices On The Diagonal

3 Tablespoons Soy Sauce, To Taste

Minced Cilantro And Scallions For Garnish, Optional

Directions

  1. Heat the oil in a large skillet or wok over high heat until shimmering. Add the garlic and chili and cook, stirring, for 30 seconds, until fragrant. 
  2. Add the celery and cook, stirring until it beings to soften, about 3 minutes. Add the soy sauce and cook for another minute. Garnish with cilantro and scallions to serve. 

Celery-Apple Salad with Pomegranates

This festive crunchy, colorful salad is great to prepare for holiday’s and gatherings. Not only does it add a pop of color to the table, but it also brings happiness to your guests after they’ve had a delicious meal!

This festive crunchy, colorful salad is great to prepare for holiday’s and gatherings. Not only does it add a pop of color to the table, but it also brings happiness to your guests after they’ve had a delicious meal!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 Garlic Clove, Minced

1 Shallot, Minced

1 Teaspoon Dijon Mustard

3 Tablespoons Cider Vinegar

¼ Cup Extra-Virgin Olive Oil

½ Teaspoon Salt To Taste

Pepper To Taste

1 Bunch Celery, Sliced Thinly On The Bias

1 Red Apple, Sliced Thinly

¼ Cup Pumpkin Seeds

½ Cup Shaved Parmesan Or Pecorino

½ Cup Pomegranate Arils

Fresh Mint, Minced

Directions

  1. In a jar or small bowl, combine the garlic, shallot, mustard, vinegar, olive oil, salt, and pepper. Whisk or shake to emulsify and season to taste. 
  2. In a serving bowl or on a platter, toss the celery and apple with the salad dressing to coat. Top with pumpkin seeds, cheese, pomegranate, and mint.