Miso-Parsley Hummus

Miso provides texture and taste to this hummus without adding any oil, keeping Miso-Parsley Hummus a light and low-fat option for a satisfying snack.

Miso Hummus

Miso provides texture and taste to this hummus without adding any oil, keeping Miso-Parsley Hummus a light and low-fat option for a satisfying snack.

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.

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.

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.

Honey Lemon Tea

For a quick quart of hot or iced tea this honey lemon tea is perfect! Not only is it refreshing, it’s so easy to make and it’s a cheaper alternative to a store-bought

lemon tea

For a quick quart of hot or iced tea this honey lemon tea is perfect! Not only is it refreshing, it’s so easy to make and it’s a cheaper alternative to a store-bought tea!

  • Servings: 4-6
  • Difficulty: Easy
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Ingredients


4 Black Tea Bags
1 Lemon, Juiced, And Zested
2 Tablespoons Honey
4 Cups Boiling Water

Directions


  1. In a heat-proof pitcher or teapot, combine the tea bags, lemon juice and zest, and honey. Pour in the boiling water and let steep for 5 minutes or longer depending on your taste preference.
  2. Strain the tea and remove the tea bags. Serve hot or chill.

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.

Shaved Carrot & Dill Salad

If you’re a fan of anything crunchy than this recipe is for you! Carrots come to life in this colorful salad with a refreshing lemon dressing and crunchy almonds.

Carrot and dill slaw

If you’re a fan of anything crunchy than this recipe is for you! Carrots come to life in this colorful salad with a refreshing lemon dressing and crunchy almonds. This recipe is perfect in a grain bowl, paired with salmon or on a tuna sandwich!

  • Servings: 4
  • Difficulty: Easy
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Ingredients


1 Lemon, Juiced, And Zested
2 Tablespoons Extra Virgin Olive Oil
Salt And Pepper To Taste
3 Carrots, Peeled And Sliced Very Thinly (Use A Mandolin If You Have One)
2 Scallions, Minced
1 Cup Shredded Green Cabbage
½ Cup Slivered Almonds

Directions


  1. In a large bowl, whisk together the lemon zest and juice, olive oil, salt, and pepper.
  2. Add the carrots, scallions, cabbage, and dill and toss to coat in the dress