Kale, Lime and Almond Salad

A zingy punch of freshly squeezed lime juice adds freshness to this unique Kale, Lime and Almond Salad. This lively combination is sure to please when you’re looking to serve up your daily greens with a piquant flair.

Kale, Lime and Almond Salad

A zingy punch of freshly squeezed lime juice adds freshness to this unique salad. This lively combination is sure to please when you’re looking to serve up your daily greens with a piquant flair.

  • Servings: 2-4
  • Difficulty: Easy
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Ingredients


Dressing
3 Tablespoons Freshly Squeezed Lime Juice (See Note)

2 Tablespoons Maple Syrup

1 To 2 Tablespoons Extra-Virgin Olive Oil, To Taste (Optional)

1/8 Teaspoon Sea Salt, Plus More As Needed

Several Grinds Of Fresh Black Pepper

Salad
5 Cups Packed, Thinly Sliced Curly Kale, Thick Stems Removed

1/3 Cup Roasted Or Raw Almonds

¼ Cup Raisins


Directions


  1. Put the lime juice, maple syrup, optional olive oil, salt, and pepper in a small bowl and whisk briskly to combine.
  2. Put the kale, almonds, and raisins in a large bowl. Pour the dressing over the kale and mix together using tongs or a large fork, until well coated.
  3. If desired, to soften the kale leaves, use clean hands to “massage” the dressing into the kale for about 30 seconds. Taste and add more salt if desired. Let stand 5 minutes and serve (see note).
  4. *Chef’s note: If preferred, you may use freshly squeezed lemon juice in place of the lime juice.
  5. *Chef’s note: This salad can be made ahead of time and refrigerated for up to 4 hours before serving.
  6. 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!


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!


Peanut-y Carrot “Noodles”

Peanut-y Carrot Noodles are a gluten-free “noodle” dish showcasing carrots in place of pasta. It’s reminiscent of a restaurant favorite and it makes a quick, delicious first course, side dish or light luncheon entrée.

Peanut-y Carrot Noodles

Peanut-y Carrot Noodles are a gluten-free “noodle” dish showcasing carrots in place of pasta. It’s reminiscent of a restaurant favorite and it makes a quick, delicious first course, side dish or light luncheon entrée.

  • Servings: 4
  • Difficulty: Easy
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Ingredients


4 To 6 Medium (Or 3 To 4 Large) Carrots, Peeled

4 Heaping Tablespoons Creamy Peanut Butter (See Note)

2 Tablespoons Maple Syrup

2 Teaspoons Tamari Or Soy Sauce

3 To 6 Tablespoons Water, Plus More As Needed

Dash Cayenne Pepper

1 Scallion (White And Green Parts) Thinly Sliced, For Garnish

1 Small Lime, Cut In Wedges (optional, for garnish)


Directions


  1. Cut the carrots into thin “noodles” using a vegetable peeler spiralizer (or regular spiralizer). Steam the carrots for 2 to 3 minutes or until they are al dente.
  2. Meanwhile, to make the sauce, put the peanut butter, maple syrup, tamari, 3 tablespoons of water and a dash of cayenne pepper into a small bowl and briskly whisk until combined. Add more water, 1 tablespoon at a time, to achieve desired consistency.
  3. Transfer the warm carrots to a medium-sized bowl and pour the sauce over the carrot “noodles.” Gently toss with tongs until the carrots are thoroughly coated with the peanut sauce.
  4. Serve warm or cover and refrigerate for 2 hours and serve cold. To serve, divide the carrot “noodles” into pretty bowls. Top each bowl with some scallions, and optional lime wedge on the side.
  5. Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company, ©2020. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!


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.

Shrimp and Sweet Onion Ceviche

Bring the islands to you with this delicious shrimp ceviche recipe! Blood orange, lime and lemon with salty soy sauce make the perfect citrus marinade for the shrimp while cilantro and jalapeños give it the savory flavor your desire!

shrimp ceviche

Bring the islands to you with this delicious shrimp ceviche recipe! Blood orange, lime and lemon with salty soy sauce make the perfect citrus marinade for the shrimp while cilantro and jalapeños give it the savory flavor your desire! 

  • Servings: 2
  • Difficulty: Easy
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Ingredients


1 Sweet Yellow Onion Sliced
2 Blood Oranges Peeled And Sliced
1 Teaspoon Lime Juice
2 Tablespoon Lemon Juice
1 Teaspoon Chopped Cilantro
1 Teaspoon Soy Sauce
1 Teaspoon Hot Sauce
1 Jalapeno Chopped
1 Pound Of Shrimp

Directions


  1. In a large bowl, mix everything together except for the blood orange. Let the citrus juice marinate the shrimp for at least an hour.
  2. Peel the blood orange and cut into slices.
  3. You can either be fancy and plate the ceviche by alternating the shrimp and blood orange with little clumps of the onions on a plate or simply mix it all together in a serving bowl!

Black Bean Confetti Salsa

This bright crunchy delicious salsa is a wonderful appetizer to set out for any occasion or to keep around for a quick snack! You can serve with tortilla chips, plantain chips or on fish tacos! For best results let the salsa sit in the fridge for a few hours before serving!

This bright crunchy delicious salsa is a wonderful appetizer to set out for any occasion or to keep around for a quick snack! You can serve with tortilla chips, plantain chips or on fish tacos! For best results let the salsa sit in the fridge for a few hours before serving!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

7 Mini Sweet Peppers, Trimmed And Diced

1 15-Ounce Can Black Beans, Drained And Rinsed

¼ Sweet Onion, Diced

¼ Cup Minced Cilantro

1 Lime, Juiced

2 Tablespoons Olive Oil

1 Teaspoon Sriracha (optional)

½ Teaspoon Salt, To Taste

Directions

  1. Combine all of the ingredients in a serving bowl. Season to taste with salt and/or more lime juice. Serve with tortilla chips.

Lime, Mint & Ginger Cocktail

A refreshing gin cocktail to bring on the night! Ginger and mint complement each other so perfectly in this cocktail. This refreshing cocktail is great to bring in the new year!

A refreshing gin cocktail to bring on the night! Ginger and mint complement each other so perfectly in this cocktail. This refreshing cocktail is great to bring in the new year!

  • Servings: 1
  • Difficulty: Easy
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Ingredients

1-Inch Ginger, Peeled And Cut Into Thin Slices

4 Mint Sprigs, Plus More For Garnish

½ Lime, Juiced, Plus More For Garnish

2 Ounces Gin

6 Ounces Lime Seltzer

Directions

1.    Fill a wine glass with ice. 

2.    In a separate glass, combine the ginger, mint, lime juice, and gin. Muddle together until fragrant and the liquid is cloudy. 

3.    Strain the liquid into the serving glass with ice. Top with seltzer and garnish with mint. 

Serrano Pepper Salsa

This homemade salsa recipe is great to have on hand! You can put it on your breakfast eggs, meats, in soups or on everyone’s favorite, tacos! This salsa can be kept for up to six days in the refrigerator.

This homemade salsa recipe is great to have on hand! You can put it on your breakfast eggs, meats, in soups or on everyone’s favorite, tacos! This salsa can be kept for up to six days in the refrigerator.

  • Servings: 6 Ounces
  • Difficulty: Easy
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Ingredients

10 Serrano Peppers

½ Red Or Sweet Onion, Sliced Thinly

1 Tablespoon Olive Oil

½ Tablespoon Honey

½ Lime, Juiced

¼ Cup Cilantro

Directions

  1. Preheat the broiler and place a rack in the top of the oven. 
  2. On a baking sheet, toss the peppers and onions with the olive oil and a big pinch of salt. Place under the broiler for 5-10 minutes, tossing regularly, until the peppers are blistered on all sides. Keep a close eye on them, as all broilers differ. 
  3. Remove from the oven and let cool a bit. 
  4. Transfer the peppers and onions to a high-speed blender, along with the honey, lime juice, cilantro, and ¼ cup water. Pulse until you have a uniform, chunky consistency. Season to taste with salt. 

Vietnamese Meatballs with Zucchini Noodles

Spruce up your zoodles with delicious Vietnamese meat balls that are packed with flavor! This low carb meal is perfect for lunch or dinner!

Spruce up your zoodles with delicious Vietnamese meat balls that are packed with flavor! This low carb meal is perfect for lunch or dinner! 

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 Pound Ground Pork

2 Tablespoons Minced Ginger

2 Garlic Cloves, Minced

½ Cup Minced Red Onion

½ Jalapeño Pepper, Deseeded Minced

2 Teaspoons Fish Sauce

½ Lime, Juiced, Plus More For Serving

½ Cup Panko Breadcrumbs

1 Teaspoon Salt, To Taste

2 Tablespoons Olive Oil, Divided

4 Small Or 2 Large Zucchini, Cut Into Noodles

1 Tablespoon Soy Sauce

2 Large Carrots, Grated 

1 Cup Shredded Green Cabbage

Directions

  1. In a large bowl, combine the pork, ginger, garlic, onion, jalapeño, fish sauce, lime juice, panko, and salt. Shape the mixture into 2-inch meatballs and place on a large plate or baking sheet. Refrigerate for 30 minutes. 
  2. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the zucchini noodles and soy sauce and cook, tossing, for 2-3 minutes, or until the zucchini is crisp-tender. Transfer the zucchini to a bowl.
  3. Heat the remaining 1 tablespoon olive in the empty skillet. When hot, add the meatballs and sear, turning gently with tongs to brown all sides. After searing, cover the skillet and cook over low heat for 5 minutes to cook through. 
  4. Divide the zucchini noodles and meatballs between bowls. Top with carrots, cabbage, and lime wedges. 

Beef and Bok Choy

A different take on your steak! It’s a great recipe to keep on hand for dinner, it only takes 20 minutes and it's delicious! Serving the beef and bok choy over top of rice will leave you full and happy!

A different take on your steak! It’s a great recipe to keep on hand for dinner, it only takes 20 minutes and it’s delicious! Serving the beef and bok choy over top of rice will leave you full and happy!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

2 Garlic Cloves, Minced

1 Inch Fresh Ginger, Grated

1 Tablespoon Honey

¼ Cup Soy Sauce

½ -1 Tablespoon Sriracha Or Hot Sauce, To Taste

1 Teaspoon Sesame Oil

1 Pound Flank Steak, Sliced Thinly 

¼ Cup Cornstarch

2 Tablespoons Canola Oil, Divided

6 Heads Baby Bok Choy, Sliced Thinly

½ Lime, Juiced

Sesame Seeds, For Garnish, Optional

Brown Or White Rice, For Serving, Optional

Directions

  1. In a small bowl, combine the garlic, ginger, honey, soy sauce, sriracha, and sesame oil.
  2. In a medium bowl, toss the sliced steak with the cornstarch until lightly coated. 
  3. Heat 1 tablespoon oil in a large skillet or wok over high heat. When hot, add the steak (shaking off any excess cornstarch) and cook, tossing, until browned and crisp, about 3-minutes. Remove the beef from the skillet. 
  4. Add the remaining 1 tablespoon oil to the skillet over high heat. When hot, add the bok choy and cook, stirring, until wilted, about 2-3 minutes. Add the sauce and steak and stir to coat everything in a thick sauce. Squeeze in the lime juice and season to taste with salt and pepper. 
  5. Serve with rice, topped with sesame seeds.