Zingy Roasted Asparagus

This is a wonderful way to serve asparagus for a spring supper or festive summer meal. Served hot, this veggie dish makes a welcome side for any meal. Served cold, this asparagus is heavenly as a luncheon salad or a lively first course for a dinner party.

Zingy Roasted Asparagus

This is a wonderful way to serve asparagus for a spring supper or festive summer meal. Served hot, this veggie dish makes a welcome side for any meal. Served cold, this asparagus is heavenly as a luncheon salad or a lively first course for a dinner party.

  • Servings: 6-8
  • Difficulty: Easy
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Ingredients


2 Large Or 3 Small Bunches Asparagus Spears, Cleaned And Trimmed

1 Tablespoon Extra-Virgin Olive Oil

½ Teaspoon Garlic Powder

½ Teaspoon Chili Powder

½ Teaspoon Salt, Plus More As Needed

Several Grinds Freshly Ground Pepper

Directions

  1. Preheat the oven to 400 degrees F. Line a medium, rimmed baking sheet with unbleached parchment paper. Put the asparagus in a large bowl.
  2. Drizzle the asparagus with the olive oil and sprinkle with the garlic powder, chili powder, salt and pepper. Toss gently until the asparagus is evenly coated.
  3. Arrange the asparagus in a single layer on the prepared baking sheet. Bake for 6 to 12 minutes or until the asparagus is crisp-tender but not mushy.
  4. Serve hot, warm, or cover and refrigerate for 2 to 4 hours and serve cold.
  5. Recipe from Laura Theodore’s Vegan-Ease by Laura Theodore. Distributed by Cardinal Publishers Group, ©2015. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!


Oven “Fried Rice” Casserole

If you and your family like fried rice, try this yummy, low-fat Oven “Fried Rice” for an easy supper. Bonus: It’s super easy clean up, too!

Oven “Fried Rice” Casserole

If you and your family like fried rice, try this yummy, low-fat Oven “Fried Rice” for an easy supper. Bonus: It’s super easy clean up, too!

  • Servings: 4
  • Difficulty: Easy
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Ingredients


2½ Cups Bite-Sized Broccoli Florets

2 Cups Cooked Brown Or White Basmati Rice

1½ Cups Firmly Packed, Sliced Or Diced Baby Bok Choy (Use Both Stems And Leaves)

1¼ Cups Shredded Carrots

1¼ Cups Vegetable Broth

¾ Cup Salted, Roasted Cashews

2 To 3 Cloves Garlic, Minced

1 Tablespoon Minced Fresh Ginger

1 Teaspoon Tamari, Plus More For Serving


Directions


  1. Preheat the oven to 400 degrees F.
  2. Put all of the ingredients in a large bowl and stir with a large spoon to combine. Transfer to a 9- x 12-inch or similarly sized casserole.
  3. Cover and bake for 35 to 50 minutes, or until the vegetables are soft and the casserole is heated through.
  4. Serve in shallow bowls or rimmed dinner plates, with any broth (that has accumulated at the bottom of the casserole) spooned over the top of each serving. Offer more tamari on the side, if desired.
  5. Recipe from Laura Theodore’s Vegan-Ease by Laura Theodore. Distributed by Cardinal Publishers Group, ©2015. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!

Minty Cucumber and Carrot Soup

This chilled Minty Cucumber and Carrot Soup makes a colorful and refreshing first course, or a light and frosty summertime luncheon entrée. The beautiful orange hue, combined with a hint of mint, produces a delicate and welcoming flavor to this easy to make warm weather soup.

Minty Cucumber and Carrot Soup

This chilled Minty Cucumber and Carrot Soup makes a colorful and refreshing first course, or a light and frosty summertime luncheon entrée. The beautiful orange hue, combined with a hint of mint, produces a delicate and welcoming flavor to this easy to make warm weather soup.

  • Servings: 4
  • Difficulty: Easy
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Ingredients


2 2/3 Cups Peeled, Seeded And Chopped Cucumber

1 1/2 Cups Peeled And Chopped Carrots

1 Cup Water

1 Teaspoon Maple Syrup

1 Small Clove Garlic, Chopped

1 Teaspoon Extra-Virgin Olive Oil

1/2 Teaspoon (Firmly Packed) Chopped Fresh Mint Leaves


Directions


  1. Put all of the ingredients into a blender and process until almost smooth.
  2. Transfer to a medium-sized bowl. Cover and refrigerate 2 to 4 hours, or until well chilled. Stir before serving.
  3. 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!

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!


Napa Cabbage and Sausage Egg Rolls

These egg rolls are great when you’re wanting to switch up dinner a bit. You can always use vegan sausage instead of pork sausage! We are sure these will be a big hit at the table.

Napa Cabbage and Sausage Egg Rolls

These egg rolls are great when you’re wanting to switch up dinner a bit. You can always use vegan sausage instead of pork sausage! We are sure these will be a big hit at the table. 

  • Servings: 16 eggrolls
  • Difficulty: Easy
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Ingredients


1 Pound Pork Sausage
8 Cups Shredded Napa Cabbage
1 Cup Shredded Red Cabbage
1 Cup Shredded Carrots
¾ Cup Green Pepper, Thinly Sliced
¾ Cup Red Pepper, Thinly Sliced
3 Tablespoons Shallot, Minced
3 Cloves Garlic, Minced
1 Tablespoon Ginger, Minced
2 Tablespoons Lite Soy Sauce
2 Teaspoons Honey
1 ½ Teaspoons Dark Sesame Oil
½ – 1 Teaspoon Sriracha Sauce
2 Teaspoons Cornstarch, Divided
1 Tablespoon Water
16 Egg Roll Wraps
Canola Oil for Frying

Directions


  1. In a large skillet, brown the sausage until thoroughly cooked. Drain; set aside.
  2. Over medium-high heat sauté the peppers, carrots, and red cabbage in same large skillet used to brown sausage; sauté for 3-4 minutes. Lower heat to medium and add the napa cabbage, shallots, garlic and ginger to skillet with other vegetables; sauté to wilt another 3-4 minutes. Do not overcook vegetables; you want them a tender crisp in texture. Drain any excess moisture from vegetables. Combine sausage and vegetables in skillet; stirring to incorporate.
  3. In a small mixing bowl combine the soy sauce, honey, sesame oil, sriracha sauce, and 1 teaspoon of cornstarch. Whisk to incorporate. Pour sauce over sausage/vegetable mixture; stir to coat.
  4. In a small bowl, whisk together the reserved 1 teaspoon of cornstarch with the 1 tablespoon of water. To make egg rolls, lay one egg roll wrap on work surface to resemble a diamond. Place 3 to 4 tablespoons of sausage/vegetable mixture in middle – horizontally- of wrap. Dip a small pastry brush into cornstarch slurry and brush along edges of wrap; fold lower point over the filling and gently press along edges. Fold outer horizontal points inward towards center and roll towards top point. Repeat for other wraps.
  5. Heat 2-3 inches of oil in a deep pot or deep fat fryer to 350 degrees. Fry 3 to 4 egg rolls at a time for 2 to 3 minutes per side until golden brown. Drain egg rolls on baking sheet lined with paper towels then transfer to a wire rack. Serve with favorite dipping sauces.

Skillet Colcannon

This recipe has comfort food written all over it! Skillet Colcannon is simply mashed potatoes and cabbage with few other delicious ingredients of course. Bits of bacon, scallion and ooey gooey cheddar cheese make this dish irresistible!

Skillet Colcannon

This recipe has comfort food written all over it! Skillet Colcannon is simply mashed potatoes and cabbage with few other delicious ingredients of course. Bits of bacon, scallion and ooey gooey cheddar cheese make this dish irresistible! 

  • Servings: 6-8
  • Difficulty: Easy
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Ingredients


4 Slices Of Bacon
2 Pounds Potatoes, I Use Yukon Gold Or Russet
2 Cups Cabbage, Chopped
1/2 Cup Onions, Diced
2 Cloves Garlic, Minced
2 Ounces Cream Cheese
1/2 Cup Milk
1/2 Teaspoon Salt
1/8 Teaspoon Black Pepper
1/2 Cup of White Cheddar Cheese, Shredded
1 Tablespoon Chives, Chopped

Directions


  1. Wash, peel, and cube potatoes. Place in large saucepan and cover with cold water; bring to boil over medium high heat and cook until potatoes are tender.
  2. In a 10-inch skillet, fry bacon until almost crispy. Drain bacon on paper towel; crumb or dice bacon when cooled. Drain bacon fat from skillet, reserving 4 teaspoons. Return skillet to heat; add 3 teaspoons of bacon fat to skillet. Add onions to skillet and sauté over medium-high heat for 4 to 5 minutes. Add the cabbage, salt and pepper; sauté another 5-6 minutes. Add the garlic and sauté for 1 minute or until garlic is fragrant. Remove skillet from heat; add bacon except for 1 tablespoon to use as garnish.
  3. Drain potatoes and mash potatoes with a potato masher. Add the cream cheese and milk; continue to mash until smooth, adding more milk, one tablespoon at a time, if needed. Fold the cabbage mixture into the potato mixture. Do not over stir. Using a pastry brush, grease the 10-inch skillet with 1 teaspoon of reserved bacon fat. Spoon the potato mixture into skillet.
  4. Bake in 375 degrees oven for 15 minutes. Remove skillet from oven and top with shredded cheese; return skillet to oven for another 10-12 minutes or until cheese and potato mixture is lightly browned. Garnish with reserved bacon and chives.

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.

Spinach Yogurt Dip

This dip is a healthier and cold version of baked spinach dip by using a strained yogurt called labne. Serve with potato or tortilla chips or veggie sticks for a delicious snack.

spinachdip

This dip is a healthier and cold version of baked spinach dip by using a strained yogurt called labne. Serve with potato or tortilla chips or veggie sticks for a delicious snack. 

  • Servings: 4
  • Difficulty: Easy
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Ingredients


1 Pound Of Spinach
1 Red Onion Sliced
3 Garlic Cloves Chopped
1 tsp chili Flakes
1 Teaspoon Calabrian Chilies
¼ Cup Of White Wine
2 Tablespoons Olive Oil
1 Teaspoon Salt
1 Teaspoon Ground Black Pepper
1 Tablespoon Grated Parmesan
1 Cup Of Labne Or Greek Yogurt

Directions


  1. Sauté’ the red onion and garlic with olive oil for a few minutes or until the onions are transparent.
  2. Turn the heat to high and add the white wine, reducing it to a tsp. Stir in the Calabrian chiles and add the spinach. Cook until the spinach has completely wilted and add in your chili flakes, salt, pepper, and grated parmesan.
  3. Transfer the spinach mixture to a large bowl, add mix in the labne.
  4. Best served with grilled bread, chips or veggies.

Creamy Polenta with Asparagus

Polenta is a corn meal porridge that’s commonly used in dished across northern Italy. It pairs well with meats so topped with crispy asparagus this recipe is perfect with your steak or chicken dinner!

asparagus polenta

Polenta is a corn meal porridge that’s commonly used in dished across northern Italy. It pairs well with meats so topped with crispy asparagus this recipe is perfect with your steak or chicken dinner!

  • Servings: 4
  • Difficulty: Easy
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Ingredients


3 Cups Whole Milk
3 Cups Water
2 Teaspoons Kosher Salt, To Taste
1 Cup Polenta
2 Garlic Cloves, Minced
1 Pound Asparagus, Cut Into 2-Inch Pieces
1 Teaspoon Lemon Zest
½ Lemon, Juiced
1 Tablespoon Olive Oil
1 Cup Grated Parmesan Cheese
2 Tablespoons Unsalted Butter

Directions


  1. In a large pot, bring the milk and water to a boil over high heat. Stir in the salt to dissolve.
  2. Whisking constantly, pour in the polenta in a steady stream. Stir in the garlic. Bring to a simmer, reduce the heat to low, cover, and cook for 30 minutes, until very soft. Stir every 10 minutes.
  3. Meanwhile, bring a large pot of salted water to a boil for the asparagus. When the water boils, submerge the asparagus all at once for 1 minute, until bright green and crisp-tender, then immediately drain the asparagus and run under cold water for 1 minute.
  4. Transfer the asparagus to a bowl and toss with the lemon zest, juice, olive oil, and salt to taste.
  5. When the polenta is smooth and creamy, remove the pot from the heat and stir in the parmesan and butter until melted. Season to taste with salt and pepper.
  6. Transfer the polenta to a serving bowl and top with the asparagus. Garnish with more parmesan and serve immediately.

Golden Beets with Yogurt Dressing

Earthy bitter beets are tossed in an easy to make lemon and dill yogurt dressing. Minced garlic clove compliments the tastes of the beets and gives the dill a more sophisticated taste!

Golden Beets

Earthy bitter beets are tossed in an easy to make lemon and dill yogurt dressing.  Minced garlic clove compliments the tastes of the beets and gives the dill a more sophisticated taste! 

  • Servings: 4
  • Difficulty: Easy
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Ingredients


4 Small Golden Beets
½ cup Plain Yogurt
1 Garlic Clove, Minced Or Grated
¼ Cup Fresh Dill, Minced
½ Lemon, Juiced
Salt And Pepper To Taste

Directions


  1. Place the beets in a pot and cover with several inches of water. Add a pinch of salt and bring to a simmer on the stove. Reduce the heat to maintain a simmer, cover, and cook for 30-40 minutes, until fork-tender. This will vary depending on the size of your beets. Drain and run the beets under cold water until cool enough to handle. Peel the beets by gently pressing away the skin with your thumbs and slice into ¼-inch rounds.
  2. Meanwhile, in a small bowl, whisk together the yogurt, garlic, dill, lemon juice, salt, and pepper.
  3. Toss the beets in the yogurt dressing to coat and adjust the seasoning to taste.