Zucchini-Avocado Sushi Rolls

This recipe makes great use of zucchini, which is often plentiful at supermarkets and farm stands in late summer. Plus, these yummy rolls highlight crisp carrots and creamy avocado slices.

Zucchini Avocado Sushi

This recipe makes great use of zucchini, which is often plentiful at supermarkets and farm stands in late summer. Plus, these yummy rolls highlight crisp carrots and creamy avocado slices.

  • Servings: 3-4
  • Difficulty: Easy
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Ingredients


Dipping Sauce
3 Tablespoons Maple Syrup
3 Tablespoons Gluten-Free Tamari
1 Scallion, White And Green Parts, Thinly Sliced
Rolls
2 Medium Zucchini
2 Medium Carrots, Peeled And Cut Into Very Thin Sticks
1 Large Avocado, Peeled, Pitted And Thinly Sliced

Directions


  1. To make the dipping sauce, put the maple syrup and tamari in a small bowl and briskly whisk until combined. Pour the sauce into 3 or 4 tiny bowls and top with several scallion slices.
  2. To make the rolls, put each zucchini on a cutting board. Using a wide vegetable peeler or mandolin, carefully cut the zucchini into very thin, long slices (strips), making about 6 slices or so from each zucchini (about 12 slices in all). Cut the remaining zucchini into very thin sticks, about the same size as the carrot sticks.
  3. Lay one zucchini slice on the cutting board and arrange several carrot sticks, zucchini sticks and a few slices of avocado at one end of the zucchini slice. Carefully roll up the zucchini slice around the avocado, carrot and zucchini sticks. Put the roll on a plate, seam side down. Continue in this manner until you have about 12 rolls.
  4. Serve 3 to 4 rolls per person, with dipping sauce 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!


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!


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

Brothy Rice & Bok Choy with Acorn Squash

Baby bok choy is brought to a whole new level in this delicious soup! Everything is prepared separately so it’s great for meal preps or to be saved for later.

Brothy bok choy and rice

Baby bok choy is brought to a whole new level in this delicious soup! Everything is prepared separately so it’s great for meal preps or to be saved for later.

  • Servings: 2
  • Difficulty: Easy
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Ingredients


1 Acorn Squash, Sliced Into 1-Inch Wedges
1 Tablespoon Olive Oil
4 Cups Vegetable Or Chicken Broth
3 Heads Baby Bok Choy, Divided Into Leaves
2 Cups Cooked White Rice
4 Ounces Store-Bought Teriyaki Tofu, Sliced
2 Scallions, Minced
Fresh Cilantro, For Serving

Directions


  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. On the prepared baking sheet, toss the acorn squash wedges with the oil and a large pinch of salt to coat. Roast for 15-20 minutes, until golden brown, flipping halfway through.
  3. Bring the broth to a simmer in a large pot on the stove. When the broth reaches a simmer, add the bok choy and simmer until the leaves are wilted about 2-3 minutes. Season to taste with salt and pepper.
  4. Divide the rice between serving bowls. Top with bok choy, roasted squash, and sliced tofu. Pour in broth and garnish with sliced scallions and cilantro.

Cheesy Hasselback potatoes

Cutting the potato straight down the middle got a little boring! These fun and easy to make Hasselback potatoes are out of this world! They pair well with just about anything and are never a disappointment on the table.

Cutting the potato straight down the middle got a little boring! These fun and easy to make Hasselback potatoes are out of this world! They pair well with just about anything and are never a disappointment on the table.

  • Servings: 2
  • Difficulty: Easy
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Ingredients


2 Medium Russet Potatoes
1 Tablespoon Olive Oil
Salt And Pepper To Taste
Sliced Swiss Cheese, Cut In Half
½ Teaspoon Cayenne, Optional
1 Scallion, Sliced

Directions


  1. Preheat the oven to 350°F. Place a wire rack on a baking sheet.
  2. On a cutting board, place one potato with a wooden spoon on either side the long way. Make 1/8-inch slices in the potato, stopping when your knife hits the wooden spoon to avoid cutting all the way through. Repeat with the second potato.
  3. Place the potatoes on the prepared wire rack on the baking sheet. Brush with olive oil and sprinkle with salt and pepper.
  4. Bake for 60 minutes, until fork-tender. Remove the potatoes from the oven and fill each slice with a half piece of cheese. Sprinkle with cayenne if you like.
  5. Bake for another 3 to 5 minutes, until the cheese is melted. Garnish with scallions and serve.

Rainbow Potato Salad

Delicious garden veggies come together to create a beautiful salad! Scallion gives the dish a savory flavor while the lemon gives it a bit of sweetness! This salad is great for barbeques and get togethers.

rainbow potato salad

Delicious garden veggies come together to create a beautiful salad! Scallion gives the dish a savory flavor while the lemon gives it a bit of sweetness! This salad is great for barbeques and get togethers. 

  • Servings: 4
  • Difficulty: Easy
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Ingredients


1 Pound Red Potatoes, Scrubbed
¼ Cup Olive Oil
2 Tablespoons Lemon Juice
½ Teaspoon Salt, To Taste
¼ Teaspoon Pepper
1 Red Bell Pepper, Diced
1 Cup Shredded Red Cabbage
1 Bunch Scallions, Minced

Directions


  1. Place the potatoes in a steaming basket in a medium saucepan with about two inches of water in the bottom. Cover, bring to a simmer, and steam until the potatoes are fork-tender, about 10 minutes, depending on the size of your potatoes.
  2. Run the cooked potatoes under cold water to stop the cooking process and chill the potatoes. When cool, slice the potatoes in half.
  3. In a serving bowl, whisk together the oil, lemon juice, salt, and pepper.
  4. Fold in the potatoes, bell pepper, cabbage, and scallions into the dressing until fully coated. Season to taste.

Miso Slaw

Ok now we know not everyone isn’t a fan of slaw. It’s great to pair along with tacos or seafood! But this isn’t you same ole’ same ole’ slaw! This is “oh my goodness this is amazing!” type slaw.

Ok now we know not everyone isn’t a fan of slaw. It’s great to pair along with tacos or seafood! But this is not you same ole’ same ole’ slaw! This is “oh my goodness this is amazing!” type slaw. 

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 Tablespoon White Miso

1 Tablespoon Minced Ginger

2 Tablespoons Soy Sauce

2 Tablespoon Rice Vinegar

1 Teaspoon Chili Garlic Sauce

½ Head Green Cabbage, Sliced Very Thinly Or Shredded In A Food Processor

½ Cup Minced Cilantro

2 Scallions, Minced

2 Tablespoons White Sesame Seeds

Directions

1.     In a large bowl, whisk together the miso, ginger, soy sauce, rice vinegar, and chili garlic sauce until the miso is dissolved. 

2.     Add the cabbage, cilantro, and scallions (reserving some for garnish), and toss to coat fully in the dressing. Garnish with reserved scallions, cilantro, and sesame seeds. 

Napa Cabbage Dumpling Wraps

Dumplings with a twist! Napa cabbage gives the flavorful pork filling a refreshing crunch. Not only is this recipe delicious, it’s also keto friendly and perfect too throw in the dinner rotation!

Dumplings with a twist! Napa cabbage gives the flavorful pork filling a refreshing crunch. Not only is this recipe delicious, it’s also keto friendly and perfect too throw in the dinner rotation!  

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 Small Head Napa Cabbage

2 Tablespoons Canola Oil

1 Pound Ground Pork

3 Garlic Cloves, Minced

5 Scallions, Sliced Thinly

2 Inches Fresh Ginger, Peeled And Minced

½ 1 Teaspoon Crushed Red Pepper Flakes, To Taste

3 Tablespoons Soy Sauce

2 Eggs, Whisked

1 Bunch Fresh Cilantro, Minced

Directions

  1. Remove the 10 largest cabbage leaves from the head of napa. Trim the tough ends off the leaves (about 1-2 inches from the bottom).
  2. Thinly slice the remaining cabbage leaves, so you have about 2 cups of shredded cabbage (you may not need the entire cabbage).
  3. Heat the oil in a large skillet over medium heat. Add the pork and cook, breaking it up into small pieces with a wooden spoon, for about 3 minutes. It doesn’t have to be cooked all the way through. Add the shredded cabbage, garlic, scallions, ginger, and red pepper flakes and cook until the cabbage softened about 5 minutes. Stir in the soy sauce. 
  4. Reduce the heat to medium-low and push the pork mixture to one side of the skillet. Add in the eggs and quickly stir them into the pork mixture until just combined. Turn off the heat. Season to taste with salt and red pepper flakes.
  5. Microwave the cabbage leaves for 30 seconds to one minute to soften. 
  6. To serve, fill the cabbage leaves with dumpling filling and garnish with fresh cilantro and sliced scallions. 

Kale and Artichoke Dip

If you love spinach and artichoke dip at a restaurant or store bought, then this is the perfect dip for you! Creme Fraiche makes it feel extra luxurious and creamy! It may just become your new favorite dip.

If you love spinach and artichoke dip at a restaurant or store bought, then this is the perfect dip for you! Creme Fraiche makes it feel extra luxurious and creamy! It may just become your new favorite dip.

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 Cup of Labneh (Or Use Greek Yoghurt)

1 Bunch Of Scallion Chopped (2 Ounces)

1/2 Cup Mayonnaise  

1 Cup Shredded Mozzarella

1/2 Packet Of Onion Dip

2 Cups Of Kale (Chopped)

1 Jar Of Artichokes (Chopped)

1/4 Cup Of Creme Fraiche 

1/2 Teaspoon Salt

1/2 Teaspoon Black Pepper

2 Garlic Cloves Minced

1/2 Teaspoon Hot Sauce

¼ Cup Of Pecorino Romano

Directions

1.     Preheat the oven to 350 degrees. 

2.     Thoroughly mix everything in a large bowl. Transfer to a baking dish and bake for 30-35 minutes. 

3.     Serve with slices of baguette or potato chips! 

Bacon and Corn Skillet

This simple, quick to make Bacon and Corn Skillet Recipe is perfect to pair alongside Meats, Fish, and Hamburgers. The sharpness of the jalapeno brings out a delectable sweetness in the corn bringing all the rich flavors together for a delectable side!

This simple, quick to make Bacon and Corn Skillet Recipe is perfect to pair alongside Meats, Fish, and Hamburgers. The sharpness of the jalapeno brings out a delectable sweetness in the corn bringing all the rich flavors together for a delectable side!

  • Servings: 4
  • Difficulty: easy
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Ingredients

4 Ears of Corn, Husks Removed

6 Slices Bacon

½ Red Onion, Diced

1 Garlic Clove, Minced

1 Jalapeno, Deseeded and Minced

4 Scallions, Minced

Salt and Pepper to Taste

    

Directions

  1. Remove the Corn Kernels from the Cobs.
  2. Heat a skillet over medium heat. Add the Bacon and cook until crisp, turning once. Transfer to a paper towel-lined plate. When cool, dice the Bacon.
  3. Pour out all but one tablespoon of Bacon fat from the skillet and return to medium heat. Add the Onion, Garlic, Jalapeno, and Scallions (reserving some of the green tops for garnish). Cook for 3-4 minutes, until tender.
  4. Stir in the Corn Kernels and cook for another 3 minutes, until heated through and crisp-tender. Add in the Bacon and season with Salt and Pepper.
  5. Garnish with Reserved Scallion Greens to Serve.