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!


Mushroom and Sage Pasta

This mushroom pasta was inspired by the simple cooking style of Italy, where the few ingredients used, get to really shine. Butter, sage, and mushrooms are a match made in heaven, and after taking one bite of the pasta, I’m sure you’ll agree!

Mushroom Sage Pasta

This mushroom pasta was inspired by the simple cooking style of Italy, where the few ingredients used, get to really shine. Butter, sage, and mushrooms are a match made in heaven, and after taking one bite of the pasta, I’m sure you’ll agree!

  • Servings: 4
  • Difficulty: Easy
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Ingredients


3 Ounces Of Cremini Mushrooms
1 Sprig Of Thyme
4 Sage Leaves Roughly Chopped
2 Tablespoons Butter
1 Tablespoon Olive Oil
3 Scallions Sliced
A Splash Of White Wine
2 Cloves Of Garlic Minced
1 Teaspoon Chili Pepper Flakes
1 Package Of Pappardelle

Directions


  1. Cook the pasta in boiling salted water according to the directions.
  2. While waiting for the pasta water to boil, start on your mushrooms. Add a tbsp of butter and olive oil to a large sauté pan on medium heat. Once the oil and butter start to sizzle, add your scallions. Cook for a few minutes, and then add your mushrooms, turning the heat up to medium high. Cook the mushrooms until slightly golden brown and softened, then add your garlic and herbs.
  3. Deglaze the pan with white wine, scraping up the brown bits on the bottom of the pan. Turn the heat back to medium and add your chili flakes, and butter. Add ¼ cup of the pasta water to the pan to create a silky sauce. Add your cooked pappardelle to the pan letting the sauce coat the pasta. Cook for a few more minutes then take off the heat.

Butternut Squash Pasta with Fried Sage

Dinner is served! Creamy butternut squash over America’s favorite carb and fried sage brings this dish of pasta to a whole new level. Enjoy!

DiDinner is served! Creamy butternut squash over America’s favorite carb and fried sage brings this dish of pasta to a whole new level. Enjoy!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 Pound Rigatoni Or Other Pasta

2 Tablespoons Olive Oil

10 Fresh Sage Leaves

1 Small Onion, Diced

2 Garlic Cloves, Minced

½ Teaspoon Cayenne, To Taste

⅛ Teaspoon Nutmeg

1 Medium Butternut Squash, Peeled And Grated

½ Cup Whole Milk

2 Teaspoons Sherry Vinegar

Salt And Pepper To Taste

Directions

  1. Bring a large pot of salted water to a boil. When the water boils, add the pasta and cook according to package instructions. Reserve 1 cup of pasta water, drain the pasta and return to the pot, drizzled with olive oil to prevent sticking.
  2. In a large skillet, heat the olive oil over medium-high heat. When hot, add the sage leaves and a big pinch of salt and fry, stirring gently, until crisp, about 1-2 minutes. Transfer to a paper towel-lined plate to cool. 
  3. Add the onion to the skillet and cook over medium-low heat, stirring, until softened, about 5-7 minutes. Add the garlic, cayenne, and nutmeg and cook for 1-2 minutes, until fragrant. Add the grated squash and ½ cup water, cover, and cook for 10 minutes. Stir every 3 minutes or so. 
  4. Add 1 teaspoon salt, milk, and sherry vinegar to the squash and mash for 2 minutes. If you like, purée the squash with an immersion blender for a smoother consistency. 
  5. Add the squash mixture and ½ cup of pasta water to the cooked pasta, stirring to coat. Add more pasta water to reach your desired consistency and season to taste. Serve with fried sage leaves. 

Pomegranate-Glazed Acorn Squash

This recipe is absolutely mouthwatering, pomegranate seeds explode with a delicious sweet taste complimenting the acorn squash “to a t”. This recipe is great for any winter holiday!

This recipe is absolutely mouthwatering, pomegranate seeds explode with a delicious sweet taste complimenting the acorn squash “to a t”. This recipe is great for any winter holiday!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 Large or 2 Small Corn Squash, Cut Into ½-Inch Wedges

1 Tablespoon Olive Oil

½ Cup Pomegranate Juice

1 Tablespoon Pomegranate Molasses (or substitute balsamic vinegar)

1 Tablespoon honey

Seeds of 1 Pomegranate 

5 Sage Leaves, Minced

Directions

  1. On a baking sheet, toss the acorn squash pieces with olive oil, salt, and pepper. Roast for 30-40 minutes, until tender. Flip the squash after 20 minutes.

  2. While the squash roasts, heat the pomegranate juice, pomegranate molasses, honey in a small saucepan. Bring to a simmer, reduce the heat and cook for 5-7 minutes, until slightly reduced.

  3. Remove the squash from the oven, drizzle (or brush) with the glaze, and roast for another 5 minutes, until caramelized.

  4. Top with pomegranate seeds and sage to serve.