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
  • Print

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.

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
  • Print

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.

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
  • Print

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.

Quick Pickled Red Onions

Red onions are turned into the perfect topping in this recipe! These crunchy, sweet and delicious pickled onions are perfect a top of salads, tacos, burgers, eggs, and so much more! You can keep the onions on hand in the fridge for 2-3 weeks!

Pickled red onion

Red onions are turned into the perfect topping in this recipe! These crunchy, sweet and delicious pickled onions are perfect a top of salads, tacos, burgers, eggs, and so much more! You can keep the onions on hand in the fridge for 2-3 weeks!

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients


1 Red Onion, Thinly Sliced Into Rounds
¾ Cup White Vinegar
1 Tablespoon Honey
1 Teaspoon Black Peppercorns
¼ Teaspoon Red Pepper Flakes, Optional
1½ Teaspoons Kosher Salt

Directions


  1. Place the onion slices in a heat-proof bowl or jar.
  2. In a small saucepan, whisk together the vinegar, honey, peppercorns, pepper flakes, and salt to dissolve the honey. Bring to a simmer, then turn off the heat and pour the hot liquid over the onions. Push the onions down so they’re submerged in liquid.
  3. Let cool for 30 minutes and refrigerate to store. Pickles will last up to 2 weeks in an airtight container in the fridge.

Garlicky Kale Veggie Burgers

Are you wondering what to do with the kale in your fridge? Besides a sandwich or a smoothie…These kale veggie burgers are such a great way to use your kale! Not only are they delicious but they’re just as filling as your regular cheese burger, but so much healthier!

Are you wondering what to do with the kale in your fridge? Besides a sandwich or a smoothie…These kale veggie burgers are such a great way to use your kale! Not only are they delicious but they’re just as filling as your regular cheese burger, but so much healthier! 

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients

2 tablespoons olive oil, divided 

1 small red onion, diced

2 garlic cloves, minced

2 cups baby kale or regular kale, roughly chopped

1 15-ounce can pinto beans, drained and rinsed

1 egg

¼ cup + 2 tablespoons panko breadcrumbs 

½ teaspoon crushed red pepper flakes

½ teaspoon kosher salt

Black pepper, to taste

4 hamburger buns

Toppings: shredded cabbage, onion slices, tomatoes, etc. 

Directions

1.     Heat 1 tablespoon olive oil in a skillet over medium heat. Add the onion and garlic and cook for 5 minutes, until softened. Add the kale and cook for another 2 minutes, until wilted. Turn off the heat and let cool slightly. 

2.     Place the beans in a mixing bowl and mash with a fork or potato masher. Leave some whole beans for texture. Add the egg, breadcrumbs, red pepper flakes, salt, and pepper. Mix well, cover and place in the fridge for 30 minutes.

3.     After chilling, shape the mixture into 4 equal patties. 

4.     Heat the remaining olive oil in the skillet over medium heat. Sprinkle some panko on a plate and press the burgers into the breadcrumbs to coat both sides. 

5.     Cook the burgers for 5-6 minutes per side, until crisp and golden. Work in batches as necessary to avoid crowding the pan. 

6.     Serve on hamburger buns with toppings of your choice.

Orzo and Sausage Stuffed Sugar Pumpkin

These stuffed pumpkins are an absolute must serve at the kitchen table this fall! It’s a show-stopping meal that is worthy of any dinner occasion this season. Be warned this meal is very filling, you won’t be left hungry!

 These stuffed pumpkins are an absolute must serve at the kitchen table this fall! It’s a show-stopping meal that is worthy of any dinner occasion this season. Be warned this meal is very filling, you won’t be left hungry!

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients

1 Sugar Pumpkin

1 Cup Orzo Pasta

½ Pound Italian Sausage, Roughly Chopped

1 Red Onion, Diced

1 Garlic Clove, Minced

2 Cups Shredded Kale

1 Lemon, Juiced

¼ Cup Minced Fresh Dill

Salt and Pepper to Taste

Directions

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. Cut the stem off of the pumpkin, slice it in half and scoop out the seeds.
  3. Place the pumpkin cut side down on the prepared baking sheet. Roast for 34-45 minutes, or until fork-tender.
  4. Meanwhile, bring a large pot of salted water to a boil. Cook the orzo according to package instructions then drain.
  5. Heat a large skillet over medium heat. Add the sausage and cook until crisp, stirring. Transfer to a plate. 
  6. Return the skillet with any remaining fat to medium heat. Add the onion and garlic and cook until softened, about 5-7 minutes. Add the kale and cook for 1-2 minutes, until wilted. Turn off the heat and stir in the orzo, sausage, lemon juice, and dill. Season to taste with salt and pepper.
  7. When the pumpkin is finished, remove it from the oven and flip cut side up. Fill each half with orzo filling and garnish with more fresh dill.

Peach and Charred Corn Salsa

Peaches and corn love each other, and charring the corn really takes it to the next level. Ole’! Pair with palatine chips and a Sauvignon Blanc or Rose’ for a delicious appetizer.

Peaches and corn love each other, and charring the corn really takes it to the next level. Ole’! Pair with palatine chips and a Sauvignon Blanc or Rose’ for a delicious appetizer.

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients

2 Peaches Small Dice

2 Ears of Corn

1 Jalapeño Diced

½ Tablespoon Lime Juice

1/2 Red Onion Diced

1 Teaspoon Cajun Seasoning

2 Tablespoon Olive Oil

2 Teaspoon Fresh Oregano

1 Teaspoon Chipotle Purée

1 Teaspoon Salt

1 Teaspoon Maple Syrup

Directions

  1. Shuck 2 ears of corn and place on a stove top burner. Turn the heat to high and using tongs, rotate the corn after each side is charred. Take them off the burner and once cool, remove the kernels from the cob by shaving them with a chef knife. Reserve.
  2. Make a quick vinaigrette by combining the chipotle purée, olive oil, Cajun seasoning, lime juice, maple syrup, and salt in a medium mixing bowl.
  3. Add the diced peaches, corn, diced red onion, fresh oregano, and diced jalapeño to the mixing bowl and stir a few times with the vinaigrette.
  4. This recipe is best made a day ahead, so all the flavors can marinate together.

Mushroom Tacos

These mushroom tacos are a great alternative to meat. They are quick to make, and will be a staple at taco night. These are great to pair with a Pinot Noir for a sophisticated taco night!

These mushroom tacos are a great alternative to meat.  They are quick to make, and will be a staple at taco night. These are great to pair with a Pinot Noir for a sophisticated taco night!

  • Servings: 4
  • Difficulty: medium
  • Print

Ingredients

½ Pound Of Mushrooms

2 Roasted Jalapeños

1 Teaspoon Smoked Paprika

1 Tablespoon Lime Juice

¼ Cup Grape Seed Oil

½ Red Onion Diced

1 Teaspoon Cumin Seeds

3 Tortillas

Directions

1.    Roast your jalapeños by placing them on a pan and turning the heat to high. Rotate using tongs, as each side starts to char. Once all sides are charred, take them off the heat. Split the jalapeños in half, and take out the seeds. Be careful not to touch your eyes after, and immediately wash your hands. Cut the deseeded jalapeño in strips and dice. Reserve for later.

2.    In a large sauté pan, cook the mushrooms on high heat with the grape seed oil. Let them brown on both sides, and once brown and softened, turn down the heat and add your diced onion, smoked paprika, and cumin seeds. Cook for a few more minutes and finish with the lime juice and diced roasted jalapeños. Salt to taste.

3.    Pile the mushroom mixture into the tortillas. Optional garnishes: guacamole, cilantro, shredded cheese, and chipotle mayo.

BBQ Sweet Potato Burgers

Sweet potatoes, rolled oats, chickpeas, and BBQ sauce come together to create delicious veggie burgers! You can use whatever BBQ sauce you prefer, sweet or spicy, to give it the barbeque flavor you prefer. Top your burger with your favorite toppings and its go time!

Sweet potatoes, rolled oats, chickpeas, and BBQ sauce come together to create delicious veggie burgers! You can use whatever BBQ sauce you prefer, sweet or spicy, to give it the barbeque flavor you prefer. Top your burger with your favorite toppings and its go time!

  • Servings: 4
  • Difficulty: Medium
  • Print

Ingredients

1 Medium Sweet Potato

1 Can Chickpeas, Drained and Rinsed

2 Tablespoons Barbecue Sauce, Plus More For Serving

¼ Teaspoon Kosher Salt

½ Teaspoon Sweet Paprika

½ Cup Rolled Oats

½ Red Onion, Sliced Into Rounds, For Serving

Sliced Tomatoes, Lettuce, and Pickles, For Serving

Hamburger Buns, For Serving

Directions

1.       Lightly grease or line a sheet pan with parchment paper. 

2.       To cook the sweet potato, puncture it several times with a fork all over and microwave until fork-tender all the way through, 2-4 minutes. Or, slice in half and roast in a 400°F oven for about 20 minutes, until fork-tender. Peel and roughly chop the cooked sweet potato, but don’t worry about removing all of the peel.

3.       In a food processor, combine the sweet potato, chickpeas, barbecue sauce, salt, paprika, and oats until well-combined.

4.       Form the mixture into 4 equal-sized patties and place on a baking sheet or large plate. Chill in the fridge for at least 30 minutes. Preheat the oven to 350°F.

5.       Bake for 30 minutes, carefully flipping the burgers halfway through. Serve the burgers with toppings of choice.

Fresh Corn Fritters

These fluffy yet crispy delicious Fresh Corn Fritters are fun and easy to make! This American classic is the perfect pairing with Salmon, Lamb, or Chicken breast! For the yummiest results serve fresh from the pan!

These fluffy yet crispy delicious Fresh Corn Fritters are fun and easy to make! This American classic is the perfect pairing with Salmon, Lamb, or Chicken breast! For the yummiest results serve fresh from the pan!

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients

­­

1 Cup All-Purpose Flour

1 Tablespoon Cornmeal

½ Cup Coconut Flakes

1 Teaspoon Baking Powder

½ Teaspoon Crushed Red Pepper Flakes

1½ Teaspoons Salt

¼ Red Onion, Minced

1 Garlic Clove, Minced or Grated

4 Ears Corn, Kernels Removed from the Cobs (cooked or raw)

2 Eggs, Beaten

½ Cup Milk

Directions

1.    In a mixing bowl, combine the flour, cornmeal, coconut, baking powder, red pepper flakes, salt, onion, garlic, and corn kernels.

2.    Fold in the egg and milk until just combined.

3.    Heat 2 tablespoons olive oil in a large skillet over medium heat. When the oil is hot (test it by dropping a bit of batter in-it should immediately sizzle), drop ¼-cup portions of batter into the pan and use a spatula to gently flatten each portion into a patty shape. Cook for 2-3 minutes, until golden-brown. Flip and repeat on the other side.

4.    Transfer the fritters to a paper towel-lined plate and serve.