Spicy and Smoky Mushroom Tacos

Add some flavor to those mushrooms with this wonderful spicy and smoky mushroom tacos recipe! Top with your desired toppings for fun and healthy Tuesday night tacos!

mushroom tacos

Add some flavor to those mushrooms with this wonderful spicy and smoky mushroom tacos recipe! Top with your desired toppings for fun and healthy Tuesday night tacos!

  • Servings: 6 Tacos
  • Difficulty: Easy
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Ingredients


1 Tablespoon Avocado Oil
1 Red Onion, Diced
8 Ounces Sliced Mushrooms (Shiitake Or Baby Bella)
2 Garlic Cloves, Minced
1 Teaspoon Cumin
2 Teaspoons Smoked Paprika
2 Chipotle Peppers In Adobo, Minced
½ Teaspoon Salt, To Taste
½ Lime, Juiced
6 Small Corn Tortillas
Toppings: Cilantro, Sliced Jalapeños, Sour Cream, Shredded Cheese

Directions


  1. Heat the oil in a large skillet over medium heat. When hot, add the onion and mushrooms sauté for 4-5 minutes until beginning to soften.
  2. Add the garlic, cumin, smoked paprika, chipotles, and salt, and cook until fragrant and the mushrooms are starting to brown, 2-3 more minutes.
  3. Add the lime juice and season to taste.
  4. Divide between corn tortillas and serve with toppings of your choice.

Kale and Pistachio Pesto Pasta

One of the best ways to eat your greens! Kale and pistachios are put into a food processor with a few other yummy ingredients to create a delicious hearty pasta sauce!

Kale and Artichoke Pasta

One of the best ways to eat your greens! Kale and pistachios are put into a food processor with a few other yummy ingredients to create a delicious hearty pasta sauce!

  • Servings: 4
  • Difficulty: Easy
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Ingredients


1 Box Of Pasta Of Your Choosing
2 Bunches Of Kale
2 Garlic Cloves
1 Tablespoon Grated Parmesan
¼ Cup Of Deshelled Toasted Pistachios
1 Teaspoon Lemon Zest
1 Teaspoon Salt
2 Tablespoons Olive Oil

Directions


1. Blanch the kale by boiling it in salted water and then plunging it into a bowl of ice water. Drain and reserve.
2. Bring another pot of salted water to a boil and cook the pasta until al dente. Drain making sure to reserve at least a tbsp of pasta water.
3. Make the pesto by adding the kale to a food processor along with the grated parmesan, garlic, toasted pistachios, and salt. Dribble in the olive oil while the motor is running. In a large sauté pan, add the pesto to the pasta along with the pasta water creating a thinner sauce. Mix in the lemon zest.
4. Garnish with more chopped pistachios and parmesan.

Salsa Verde Red Potato Salad

Salsa Verde is an Italian condiment made of parsley, olive oil and garlic that people put on fish, meats and vegetables to give their food an extra kick of flavor. Here it is mixed with red potatoes and garnished with fried capers.

Salsa Verde Potato Salad

Salsa Verde is an Italian condiment made of parsley, olive oil and garlic that people put on fish, meats and vegetables to give their food an extra kick of flavor. Here it is mixed with red potatoes and garnished with fried capers.

  • Servings: 8
  • Difficulty: Easy
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Ingredients

1.5 Pounds Of Red Skin Potatoes

½ Cup Flat Leaf Parsley

2 Teaspoons Capers

½ Teaspoon Dijon Mustard

1 Tablespoon Olive Oil

1 Tablespoon Grapeseed Oil

½ Teaspoon Sherry Vinegar

1 Anchovy

2 Garlic Cloves

1 Teaspoon Salt

1 Teaspoon Ground Black Pepper

1 Whole Lemon Thinly Sliced For Garnish

Directions

  1. Quarter the red potatoes and place in a large pot with cold water, completely covering the potatoes. Liberally salt the water and bring to a boil.
  2. Make the salsa Verde by combining finely chopping the parsley, and mixing it with the Dijon mustard, garlic, anchovy, salt, pepper, and sherry vinegar, and olive oil. Set aside to marinate a bit.
  3. Drain the cooked potatoes and run a little bit of water over them to stop them from cooking, but still make sure they are somewhat hot. Transfer to a large mixing bowl and add the salsa Verde, making sure to completely incorporate it with the potatoes. Drizzle a little more olive oil if desired and salt to taste. Transfer to a serving platter.
  4. In a small saucepan add the grapeseed oil and fry the capers. Drain and sprinkle on top of the potato salad. Garnish with sliced lemon.

Tomato and Harissa Soup

This chunky tomato soup gets an extra kick to it with spicy harissa. Make this delicious soup and get cozy on a cold winter day!

Tomato Soup

This chunky tomato soup gets an extra kick to it with spicy harissa. Make this delicious soup and get cozy on a cold winter day!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

8 Roma Tomatoes Grated 

1 Cup Of Favorite Tomato Sauce 

2 Garlic Cloves Sliced

1 Shallot Sliced

1 Teaspoon Zaatar

1 Teaspoon Aleppo Pepper Flakes Or Chili Powder

1 Teaspoon Harissa

1 Bay Leaf

Black Pepper

1 Cup Of Chicken Stock

1 Tablespoon Olive Oil

1 Tablespoon Butter

¼ Cup Of Oat Milk

Directions

  1. Grate the tomatoes by cutting them in half and grating on a cheese grater over a bowl until you get down to the skin of the tomato. 
  2. In a large soup pot, add the butter and oil on medium heat. Add the sliced shallots and garlic and cook for a few minutes. Add the grated tomato, zaatar, Aleppo, and harissa. Cook for a few minutes to let the harissa caramelize a bit.
  3. Add chicken stock and tomato sauce and let the soup simmer for 30 min. Finish with the milk, a sprinkle or zaatar and Aleppo.

Roasted Red Pepper Dip

This easy to make red pepper dip is such a healthy appetizer to prepare for the table. Six ingredients make a wonderful flavorful red pepper dip. This homemade dip tastes so much fresher than the store-bought varieties!

This easy to make red pepper dip is such a healthy appetizer to prepare for the table. Six ingredients make a wonderful flavorful red pepper dip. This homemade dip tastes so much fresher than the store-bought varieties!

  • Servings: 6
  • Difficulty: Easy
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Ingredients

1 Head Garlic

2 Red Bell Peppers

½ Cup Parsley

½ Lemon, Juiced

¼ Cup Slivered Almonds

½ Teaspoon Salt, To Taste

Pita Chips For Dipping

Directions

  1. Preheat the oven to 450°F. Line a baking sheet with parchment paper.
  2. Wrap the garlic head in aluminum foil and drizzle with olive oil before twisting closed. 
  3. Place the peppers on the prepared baking sheet and coat with olive oil and a sprinkle of salt. Toast until well-charred and sunken, 25-30 minutes. Turn the peppers halfway through cooking. 
  4. Place the hot peppers in a bowl and cover with plastic wrap for 10 minutes. Remove the plastic wrap. When cool enough to handle, peel the peppers with your hands. Remove the seeds.
  5. Place the peppers in a blender or food processor, along with the roasted garlic cloves, parsley, lemon juice, almonds, and salt. Blend until totally smooth. Taste and adjust the seasoning with salt and/or lemon juice. 

Creamy Red Cabbage Slaw

This red cabbage slaw is a perfect side dish with BBQ or fish! Red cabbage is packed with nutrients alongside grapefruit, garlic, and yogurt this salad is highly nutritious. Not only is this dish full of flavor and nutrients, but it’s also such a beautiful side dish!

This red cabbage slaw is a perfect side dish with BBQ or fish! Red cabbage is packed with nutrients alongside grapefruit, garlic, and yogurt this salad is highly nutritious. Not only is this dish full of flavor and nutrients, but it’s also such a beautiful side dish!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

½ Red Cabbage, Shredded Or Sliced Thinly

¼ Cup Plain Yogurt

2 Tablespoons Grapefruit Juice

2 Garlic Cloves, Minced

¼ Teaspoon Kosher Salt

Black Pepper, To Taste

2 Scallions, Minced

Directions

  1. Place the chopped cabbage in a serving bowl. 
  2. In a small bowl, whisk together the yogurt, grapefruit juice, garlic, salt, and pepper
  3. Drizzle the cabbage with the dressing, toss to coat, and garnish with scallions

Garlicky Kale Veggie Burgers

Are you wondering what to do with the kale in your fridge? Besides a sandwich or a smoothie…These kale veggie burgers are such a great way to use your kale! Not only are they delicious but they’re just as filling as your regular cheese burger, but so much healthier!

Are you wondering what to do with the kale in your fridge? Besides a sandwich or a smoothie…These kale veggie burgers are such a great way to use your kale! Not only are they delicious but they’re just as filling as your regular cheese burger, but so much healthier! 

  • Servings: 4
  • Difficulty: Easy
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Ingredients

2 tablespoons olive oil, divided 

1 small red onion, diced

2 garlic cloves, minced

2 cups baby kale or regular kale, roughly chopped

1 15-ounce can pinto beans, drained and rinsed

1 egg

¼ cup + 2 tablespoons panko breadcrumbs 

½ teaspoon crushed red pepper flakes

½ teaspoon kosher salt

Black pepper, to taste

4 hamburger buns

Toppings: shredded cabbage, onion slices, tomatoes, etc. 

Directions

1.     Heat 1 tablespoon olive oil in a skillet over medium heat. Add the onion and garlic and cook for 5 minutes, until softened. Add the kale and cook for another 2 minutes, until wilted. Turn off the heat and let cool slightly. 

2.     Place the beans in a mixing bowl and mash with a fork or potato masher. Leave some whole beans for texture. Add the egg, breadcrumbs, red pepper flakes, salt, and pepper. Mix well, cover and place in the fridge for 30 minutes.

3.     After chilling, shape the mixture into 4 equal patties. 

4.     Heat the remaining olive oil in the skillet over medium heat. Sprinkle some panko on a plate and press the burgers into the breadcrumbs to coat both sides. 

5.     Cook the burgers for 5-6 minutes per side, until crisp and golden. Work in batches as necessary to avoid crowding the pan. 

6.     Serve on hamburger buns with toppings of your choice.

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. 

Veggie Black Beans and Rice

This classic and easy to make black beans and rice is perfect for dinner. Because it’s so versatile it’s great to pair with any meal! Top with salsa to amp up the flavor!

This classic and easy to make black beans and rice is perfect for dinner. Because it’s so versatile it’s great to pair with any meal! Top with salsa to amp up the flavor! 

  • Servings: 6
  • Difficulty: Easy
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Ingredients

1 Tablespoon Olive Oil

1 Small Onion, Diced

1 Red Bell Pepper, Diced

1 Green Bell Pepper, Diced

2 Garlic Cloves, Minced

1 Teaspoon Cumin

1½ Teaspoons Dried Oregano

2 Bay Leaves

1 Cup Short-Grain White Rice, Rinsed

2 Cups Low-Sodium Vegetable Or Chicken Broth

2 15-Ounce Cans Black Beans, Drained And Rinsed

1 Lime, Juiced

Directions

  1. In a large saucepan, heat the olive oil over medium heat. Add the onion and peppers and cook, stirring, until softened, 5-7 minutes. Add the garlic, cumin, and oregano and cook until fragrant, 1-2 minutes. 
  2. Add the rice and stir for 2 minutes, or until the grains start to turn opaque. Stir in the broth and bring to a boil. Reduce the heat to low and cover the pot. Cook for 15 minutes, or until the liquid is absorbed and the grains are tender.  
  3. Stir in the beans and lime juice and season to taste.  

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.