Tex-Mex Salad Bowl

This Tex-Mex Salad Bowl features a zingy lime-based dressing, paired with crisp romaine and cooked garbanzo beans. But since a Tex-Mex style salad is traditionally made with black beans, I decided to add a jazzy twist by substituting black bean tortilla chips as a festive garnish. The chips provide a pleasing crunch, flavor and texture, adding a wow factor to this satisfying salad.

Tex-Mex Salad Bowl

This Tex-Mex Salad Bowl features a zingy lime-based dressing, paired with crisp romaine and cooked garbanzo beans. But since a Tex-Mex style salad is traditionally made with black beans, I decided to add a jazzy twist by substituting black bean tortilla chips as a festive garnish. The chips provide a pleasing crunch, flavor and texture, adding a wow factor to this satisfying salad.

  • Servings: 2
  • Difficulty: Easy
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Ingredients


8 Cups Loosely Packed Chopped Romaine Lettuce

20 Black Bean Tortilla Chips

14 Grape Or Cherry Tomatoes, Sliced In Half

1 Cup Cooked Chickpeas (Garbanzo Beans), Drained And Rinsed, If Canned

1 Large Ear Of Corn, Remove Kernel From The Cob, Cooked (Or 3/4 Cup Canned Corn Kernels, Drained)

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

4 Green Queen Olives With Pimento, Sliced

1/2 Of A Large Avocado, Peeled, Pitted And Sliced

Sweet And Spicy Lime Dressing

3 To 4 Tablespoons Vegan Mayonnaise

1 Tablespoon Freshly Squeezed Lime Juice

1 Tablespoon Maple Syrup

Dash Cayenne Pepper


Directions


  1. For each salad, put 4 cups of lettuce into a large bowl. Arrange 10 tortilla chips around the circumference of the bowl. Artfully arrange 14 tomato halves on top of the lettuce.
  2. Top with one-half of the chickpeas, corn kernels and sweet peppers. Sprinkle one-half of the olives over the salad and arrange one-half of the avocado slices on top in a pleasing manner.
  3. Put all of the dressing ingredients into a small bowl and briskly whisk until smooth. Drizzle one-half of the dressing over each salad and serve.
  4. 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!


Red Lettuce Salad

Red leaf lettuce is given a new flavor in this hearty salad. Homemade Dijon vinaigrette brings all the ingredients together for a delicious and filling salad.

Red lettuce salad

Red leaf lettuce is given a new flavor in this hearty salad. Homemade Dijon vinaigrette brings all the ingredients together for a delicious and filling salad. 

  • Servings: 4
  • Difficulty: Easy
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Ingredients


Salad
1 Head Red Lettuce, Leaves Separated And Washed
8 Red Potatoes, Steamed, Cooled, And Halved
¼ Cup Thinly Sliced Red Onion
¼ Cup Pitted Black Olives
2 Roasted Red Peppers, Sliced Thinly
½ Cup Cherry Tomatoes
Fresh Basil, For Garnish
Dressing
1 Shallot, Diced
1 Teaspoon Dijon Mustard
2 Tablespoons Cider Vinegar
4 Tablespoons Olive Oil
½ Teaspoon Kosher Salt
¼ Teaspoon Black Pepper

Directions


  1. In a large bowl or serving platter, assemble the lettuce, potatoes onion, olives, roasted red pepper, cherry tomatoes, and basil.
  2. In a small bowl or jar, whisk together the shallot, mustard, vinegar, olive oil, salt, and pepper. Taste and adjust seasoning.
  3. Dress and toss the salad. Serve immediately.

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. 

Parmesan-Roasted Roma Tomatoes

Lightly seasoned Roma tomatoes topped with parmesan cheese come to life in the oven! Serve with chicken and rice for a delicious filling dinner.

Lightly seasoned Roma tomatoes topped with parmesan cheese come to life in the oven! Serve with chicken and rice for a delicious filling dinner.

  • Servings: 6-8
  • Difficulty: Easy
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Ingredients

1 Pound Roma Tomatoes, Halved

2 Tablespoons Olive Oil

3 Garlic Cloves, Sliced Thinly

½ Teaspoon Kosher Salt

½ Teaspoon Black Pepper

½ Cup Grated Parmesan

Directions

  1. Preheat the oven to 450°F. 
  2. In a large bowl, toss the tomatoes with the olive oil, garlic, salt, and pepper to coat. 
  3. Transfer to a rimmed baking sheet and spread the tomatoes out as much as possible, cut side up. Roast for 30 minutes, until the tomatoes are collapsed. 
  4. Remove from the oven and sprinkle the tomatoes with grated parmesan. Roast for another 5-10 minutes, until the cheese is fully melted.  

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. 

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.

Roasted Caprese Pasta

Caprese Salad is good as is, now imagine it garnished on Pasta! This six-ingredient Recipe is so quick and easy to make it’ll be your new go-to for Dinner.

Caprese Salad is good as is, now imagine it garnished on Pasta! This six-ingredient Recipe is so quick and easy to make it’ll be your new go-to for Dinner.  

  • Servings: 4
  • Difficulty: easy
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Ingredients

2 Pints Cherry Tomatoes

2 Tablespoons Olive Oil, Divided

½ Teaspoon Salt

8 Ounces Fresh Mozzarella Balls, Drained

1 Package Fresh Fettuccine

Fresh Basil

    

Directions

  1. Preheat the oven to 425°F.
  2. On a baking sheet, toss the Tomatoes with 1 tablespoon olive oil and salt. Roast for 10-15 minutes, or until they burst open.
  3. Meanwhile, bring a large salted pot of water to a boil. Add the pasta and cook until al dente, 2-3 minutes. Reserve 1 cup of pasta water and drain. Return the pasta to the pot, toss with the remaining olive oil, tomatoes, and mozzarella. Add pasta water as needed to create a silky sauce.
  4. Garnish with fresh basil to serve!

 

 

Eggplant and Orzo Salad

The perfect Vegetarian Dinner for any Season! This Eggplant and Orzo Salad brings loads of flavor and color to any table!

The perfect Vegetarian Dinner for any Season! This Eggplant and Orzo Salad brings loads of flavor and color to any table!

  • Servings: 4
  • Difficulty: easy
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Ingredients

3 Baby Eggplant, Diced

8 Ounces Orzo

2 Tablespoons Olive Oil

1 Pint Cherry Tomatoes, Halved

2 Garlic Cloves, Minced

¼ Cup Capers, Drained

½ Teaspoon Crushed Red Pepper Flakes, to Taste

Parmesan Cheese, for Garnish

Salt and Pepper to Taste

Directions

  1. Place the Eggplant in a colander, toss with salt and let sit for 15-30 minutes. After draining, squeeze out as much water as possible with a clean dish towel.
  2. Meanwhile, bring a large pot of salted water to a boil. Add the Orzo and cook for 9-10 minutes. Reserve ½ cup of pasta water, drain the Orzo and return to the pot. Drizzle with Olive Oil to prevent sticking.
  3. Heat a large skillet with 1 tablespoon olive oil over medium heat. Add the eggplant and tomatoes and cook for 5 minutes, until beginning to soften. Add the garlic and continue to cook until the Tomatoes burst and release their juices, reducing heat as necessary to prevent burning and stirring regularly.
  4. Add the Orzo, Capers and Red Pepper Flakes to the skillet with the Vegetables, along with enough pasta water to make a sauce. Season with Salt and Pepper and serve with Parmesan cheese.