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!


Grapefruit, Mint, and Ginger Cocktail

Spice up that grapefruit with a bit of gin! Mint and ginger are muddled together bring out their unique flavors while lemon, maple syrup and grapefruit set a sweet scene for this delicious cocktail. If Gin isn’t your preference you can add any other liquor! And to bring it up a notch you can always add some club soda!

Grapefruit Cocktail

Spice up that grapefruit with a bit of gin! Mint and ginger are muddled together bring out their unique flavors while lemon, maple syrup and grapefruit set a sweet scene for this delicious cocktail. If Gin isn’t your preference you can add any other liquor! And to bring it up a notch you can always add some club soda!

  • Servings: 1
  • Difficulty: Easy
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Ingredients


2 Ounce Gin
3 Ounce Grapefruit Juice
5 Large Mint Leaves
½ Ounce Lemon Juice
1 Teaspoon Grated Ginger
½ Ounce Maple Syrup
¼ Cup Of Ice

Directions


  1. Muddle the mint with the ginger in your cocktail shaker by pressing down firmly with a long spoon, breaking it up. This releases the mint’s aromas more.
  2. Add your grapefruit juice, lemon juice, maple syrup, and gin and shake well with ice, incorporating the mint and ginger.
  3. Strain into a glass and garnish with a slice of orange and a cluster of mint. This can also be turned into a great mocktail by topping it off with club soda.

Soft Boiled Eggs with Chive Aioli, Bacon, and Tomato

Inspired by the BLT sandwich, these soft-boiled eggs are much easier to make than deviled eggs and a great snack for entertaining guests.

soft boiled eggs

Inspired by the BLT sandwich, these soft-boiled eggs are much easier to make than deviled eggs and a great snack for entertaining guests. 

  • Servings: 3
  • Difficulty: Easy
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Ingredients


5 Eggs
2 Tablespoons Chopped Chives
2 Tablespoons Mayo
1 Teaspoon Lemon Juice
2 Plum Tomatoes Diced
1 Strip Of Bacon Cooked And Small Diced
1 Teaspoon Aleppo Or Smoked Paprika
½ Ground Black Pepper
½ Teaspoon Salt

Directions


  1. Bring a pot of water to a boil. Slowly and carefully place the eggs in the boiling water. After 5 min, remove the eggs and run under cool water. Remove the shell and cut into quarters.
  2. Make the chive aioli by mixing 1 Tablespoon chopped chives, lemon juice, mayo, salt and black pepper.
  3. Schmear the chive mayo on a plate and place the quartered eggs on top. Add a piece of bacon on top of each egg. Scatter the diced tomatoes and remaining chopped chives. Garnish with more black pepper and Aleppo.

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 Potato Salad with Kale Pesto

A favorite all year round. This delicious potato salad will leave you feeling happy. For all the carb cravers, this one is definitely for you.

A favorite all year round. This delicious potato salad will leave you feeling happy. For all the carb cravers, this one is definitely for you.

  • Servings: 2-4
  • Difficulty: easy
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Ingredients

Potato Salad

2 pounds fingerling potatoes, quartered

2 tablespoons extra-virgin olive oil

¾ teaspoon salt

½ red bell pepper, diced

 

Pesto

1 large bunch Lacinato Kale, ribs and stems removed

1 (5-ounce) bunch basil

1 garlic clove

¼ cup chopped walnuts

1 ounce Parmesan cheese, grated

½ lemon, juiced

¼ cup + 2 tablespoons extra-virgin olive oil, plus more if necessary

Kosher salt, to taste

 

Directions

  1. Preheat the oven to 400°F.
  2. Arrange the potatoes on a rimmed baking sheet and drizzle with olive oil and salt. Toss to coat fully. Place the baking sheet on the bottom of the oven or the lowest rack and roast for 20 minutes, flipping the potatoes halfway through. Remove from the oven and allow to cool for about 10 minutes.
  3. Meanwhile, bring a large pot of heavily salted water to a rapid boil. Add ice to a large bowl nearby and have tongs ready. When the water comes to a rapid boil, add the kale leaves all at once. Blanch until bright green, about 30 seconds, then use the tongs to transfer the kale into the ice bath to stop the cooking process. Drain the kale and squeeze well to remove as much moisture as possible.
  4. Add the kale, basil leaves, garlic, walnuts, Parmesan, lemon juice, and a pinch of salt to a food processor. Blend for a few seconds to break down. With the motor running, drizzle in the olive oil, adding enough until the pesto is smooth. Stop the motor, taste, and adjust seasoning.
  5. Add the potatoes to a large bowl, along with the red pepper and kale pesto. Toss to coat the potatoes fully in the pesto.