Red Lettuce Salad

Red leaf lettuce is given a new flavor in this hearty salad. Homemade Dijon vinaigrette brings all the ingredients together for a delicious and filling salad.

Red lettuce salad

Red leaf lettuce is given a new flavor in this hearty salad. Homemade Dijon vinaigrette brings all the ingredients together for a delicious and filling salad. 

  • Servings: 4
  • Difficulty: Easy
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Ingredients


Salad
1 Head Red Lettuce, Leaves Separated And Washed
8 Red Potatoes, Steamed, Cooled, And Halved
¼ Cup Thinly Sliced Red Onion
¼ Cup Pitted Black Olives
2 Roasted Red Peppers, Sliced Thinly
½ Cup Cherry Tomatoes
Fresh Basil, For Garnish
Dressing
1 Shallot, Diced
1 Teaspoon Dijon Mustard
2 Tablespoons Cider Vinegar
4 Tablespoons Olive Oil
½ Teaspoon Kosher Salt
¼ Teaspoon Black Pepper

Directions


  1. In a large bowl or serving platter, assemble the lettuce, potatoes onion, olives, roasted red pepper, cherry tomatoes, and basil.
  2. In a small bowl or jar, whisk together the shallot, mustard, vinegar, olive oil, salt, and pepper. Taste and adjust seasoning.
  3. Dress and toss the salad. Serve immediately.

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. 

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.  

Sausage and Pepper Sheet Pan Dinner

This meal is perfect for anyone who is super busy! Simply place all your veggies on a baking tray along with your sausages and leave it for 25 minutes. Once the timer has gone off dinner is served!

This meal is perfect for anyone who is super busy! Simply place all your veggies on a baking tray along with your sausages and leave it for 25 minutes. Once the timer has gone off dinner is served!

  • Servings: 4
  • Difficulty: easy
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Ingredients

4 Whole Sausages (plant-based or meat)

1 Red Bell Pepper

1 Yellow Bell Pepper

1 Head Broccoli, Cut Into Florets

½ Head Cauliflower, Cut into Florets

2 Tablespoons Olive Oil

1 Tablespoon Italian Seasoning

Salt, to Taste

Rolls, for Serving, Optional

Directions

  1. Preheat the oven to 450°F.
  2. On a baking sheet, toss the sausages, bell peppers, broccoli, and cauliflower with the olive oil, Italian seasoning and a pinch of salt.
  3. Roast for 20-25 minutes, until the veggies are tender.
  4. Slice the sausages and serve with rolls and sauces of your choice.

Cauliflower Fried Rice

This is a great low carb alternative for you rice aficionados. The taste and texture is phenomenal and makes a great replacement to the standard ordinary daily carb side dish. Trust me, you will definitely like the cauliflower rice!

This is a great lower carb alternative to you rice aficionados. The taste and texture is phenomenal and makes a great replacement to the standard ordinary daily carb side dish. Trust me, you will definitely like the cauliflower rice!

  • Servings: 4
  • Difficulty: easy
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Ingredients

1 Head Cauliflower, Cut into Florets

1 Tablespoon Soy Sauce

2 Teaspoons Rice Vinegar

1 Garlic Clove, Minced

1 Tablespoon Minced Ginger

1 Teaspoon Sesame Oil

1 Tablespoon Canola Oil

1 Bell Pepper, Sliced Thinly

1 Cup Shredded Purple Cabbage

1 Cup Shelled Edamame

1 Lime, Juiced

2 Scallions, Minced

White Sesame Seeds, for Garnish

        

Directions

  1. Place the cauliflower in a food processor and pulse to break it down into cauliflower “rice”.
  2. In a small bowl, combine the soy sauce, rice vinegar, ginger, garlic, and sesame oil.
  3. Heat the canola oil in a large skillet over medium heat. When hot, add the bell pepper and cook, stirring, until softened, about 4 minutes. Stir in the cauliflower, purple cabbage, edamame, and sauce mixture and cook until heated through about 3 more minutes.
  4. Squeeze in the lime juice and garnish with scallions and sesame seeds to serve.

Shakshuka with Collard Greens

Attention all Egg fanatics! If you’re looking for a new way to shake up your breakfast you should give this Shakshuka recipe a go. It’s a great way to start off the day!

Attention all Egg fanatics! If you’re looking for a new way to shake up your breakfast you should give this Shakshuka recipe a go. It’s a great way to start off the day!

  • Servings: 4
  • Difficulty: easy
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Ingredients

1 Tablespoon Olive Oil

1 White Onion, Thinly Sliced

1 Red Bell Pepper, Thinly Sliced

½ Teaspoon Kosher Salt

2 Garlic Cloves, Minced

½ Teaspoon Smoked Paprika

¼ Teaspoon Crushed Red Pepper Flakes, to Taste

1 28-Ounce Can Crushed Tomatoes

1 14-Ounce Can Whole Peeled Tomatoes

1 Bunch Collard Greens, Destemmed and Roughly Chopped

4 Eggs

Feta, for Topping

Fresh Herbs, for Topping, Optional

Sliced Avocado, for Topping, Optional

Crusty Bread, for Serving

Directions

 

  1. Heat the oil in a large skillet over medium-high heat. Add the onion and peppers, reduce heat to medium, and cook until softened, about 5 minutes, stirring occasionally.
  2. Add the garlic and paprika, and stir until fragrant, 1-2 minutes.
  3. Add the tomatoes, stir well, and bring the sauce to boil. Reduce heat to a low simmer, cover, and cook for 10 minutes to allow the flavors to develop, stirring occasionally to avoid burning. 
  4. Stir in the collard greens.
  5. Make 4 small wells in the sauce and gently crack an egg into each well. Cover and cook for 5-6 minutes, until the egg whites set and the yolk is still soft. You can cook for longer if you like a firmer egg yolk.
  6. Top with feta, herbs, and/or sliced avocado and serve with crusty toasted bread on the side.

 

Spinach Egg Muffins

Tired of the same old same old! Try these tasty little treats. They make a sad boring breakfast into a flavorful and cheerful morning feast! Fun to make and even yummier to eat!

Tired of the same old same old! Try these tasty little treats. They make a sad boring breakfast into a flavorful and cheerful morning feast! Fun to make and even yummier to eat!

  • Servings: 12
  • Difficulty: easy
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Ingredients

2 Teaspoons Olive Oil

1 Bell Pepper, Diced

1 Small White Onion, Diced

1 Garlic Clove, Minced

2 Cups Spinach

12 Eggs

½ Cup Milk

Salt and Pepper, to Taste

Directions

  1. Preheat the oven to 350°F. Grease a 12-cup muffin tin with cooking spray and place on a baking sheet.
  2. Heat the oil in a large skillet over medium heat. When the oil is hot, add the pepper, onion, and garlic and cook, stirring for 5-7 minutes, until the peppers are softened. Add the spinach and cook until wilted. Season with salt and pepper.
  3. Crack all of the eggs into a large mixing bowl. Add the milk and a pinch of salt and whisk until smooth.
  4. Fold in the cooked vegetables.
  5. Ladle the egg mixture into the prepared muffin tin and transfer the baking sheet with the muffin tin to the oven. Bake for 20 minutes, until the muffins are puffed up, firm to the touch and just golden on top. Let cool for 5 minutes in the pan, then cool on a wire rack.

Stuffed Peppers

Want to spice up and a meal with great looking side or even just have a fun meal? The ultimate vegetable to use for stuffing – our beloved bell pepper! Super easy to make and always fun to see the reactions of friends when they are served.

Want to spice up and a meal with great looking side or even just have a fun meal? The ultimate vegetable to use for stuffing – our beloved bell pepper! Super easy to make and always fun to see the reactions of friends when they are served.

  • Servings: 4
  • Difficulty: easy
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Ingredients

1 Cup Wild or Brown Rice (2 Cups Cooked)

4 Bell Peppers

1 Small Onion, Diced

½ Cup Chopped Walnuts

1 Garlic Clove, Minced

½ Teaspoon Dried Oregano

1 Tablespoon Olive Oil

Salt and Pepper to Taste

Directions

  1. Place the rice, 2 cups of water and a pinch of salt in a saucepan. Bring to a boil, cover, and simmer for 45-50 minutes, until the grains are tender. Preheat the oven to 350°F.
  2. Slice the top off the bell pepper, remove the seeds, and dice the top.
  3. Place the prepared peppers in a loaf pan or baking dish, standing up.
  4. Combine the rice, chopped bell pepper, onion, walnuts, garlic, oregano, olive oil, and a pinch of salt and pepper in a mixing bowl
  5. Fill the peppers with the rice and vegetable mixture.
  6. Pour ¼ inch of water into the baking dish, cover tightly with aluminum foil, and bake for 20-25 minutes, until the pepper is soft.

Napa Cabbage Fresh Rolls

A springtime treat for the vegan in you. A delight that brings color and flavor to the plate and palette. Plus the almond sauce takes it to the next level.

napa cabbage rolls

A springtime treat for the vegan in you. A delight that brings color and flavor to the plate and palette. Plus the almond sauce takes it to the next level.

  • Servings: 8
  • Difficulty: easy
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Ingredients

 

Almond Sauce

⅓ Cup Creamy Almond Butter

1 Garlic Clove, Minced or Grated

½  Teaspoon Sriracha

1 Tablespoon Soy Sauce

1 Lime, Juiced

1 Teaspoon Honey or Maple Syrup

Salt, to Taste

¼ Cup Chopped Almonds

 

Fresh Rolls

8 leaves napa cabbage

2 carrots, peeled and cut into small matchsticks or peeled into ribbons with a peeler

1 cucumber, sliced into matchsticks or peeled into ribbons with a peeler

½ red bell pepper, sliced thinly

½ yellow bell pepper, sliced thinly

4 scallions, sliced thinly

¼ cup basil leaves

Directions

  1. To make the almond sauce, add all ingredients except the chopped almonds to a small bowl and combine with a fork until smooth. Alternatively, you can add all of the ingredients except the chopped almonds into a food processor or blender and blend until smooth. Taste and adjust seasoning with more soy sauce, chili sauce, honey, and/or lime juice.
  2. Pull apart the cabbage leaves, rinse and pat dry. Lay the leaves flat on a working surface. Fill each leaf with a few strips of carrot, cucumber, and bell pepper. Sprinkle with herbs and scallions. Roll the cabbage leaves tightly and seal with a toothpick if necessary.
  3. Serve with almonds sauce in a bowl for dipping, topped with chopped almonds.   

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.