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.

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.  

Creamy Celery-Dill Soup

Creamy soup is always so good on a cold day! This nourishing celery soup is so simple to turn into a vegan option as well by switching out the butter, broth and milk for vegan substitutes! You’ll be surprised, it looks as good as it tastes!

Creamy soup is always so good on a cold day! This nourishing celery soup is so simple to turn into a vegan option as well by switching out the butter, broth and milk for vegan substitutes! You’ll be surprised, it looks as good as it tastes!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

2 Tablespoons Unsalted Butter

1 Large Sweet Onion, Diced

1 Large Head Celery, Stalks Chopped, Leaves Reserved

1 Teaspoon Salt To Taste

3 Garlic Cloves, Minced

1 Teaspoon Dried Dill

3 Cups Chicken Stock

1 Cup Whole Milk

¼ Cup Fresh Dill, Minced 

Directions

1.     In a large stock pot, melt the butter over medium heat. Add the onion, celery, and salt until soft, about 7 minutes. Add the garlic and dried dill and cook, stirring, for another 2 minutes. 

2.     Add the stock and bring to a simmer for 15 minutes. Stir in the milk and dill, reserving some for garnish, and remove the soup from the heat. 

3.     Use an immersion or regular blender to purée the soup smooth. Return the soup to the pot to warm through. Season to taste with salt and pepper. 

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. 

Sweet Onion Slow Cooker Pulled Pork

Slow cooking in the crock pot is the easiest most delicious way to cook your pork! Simply put the seasoning and veggies in the pot with the meat on top and leave the meat until it has reached absolute pulled pork perfection! It’s perfect for barbeque sandwiches or served as is with collards, mashed potatoes and corn bread!

Slow cooking in the crock pot is the easiest most delicious way to cook your pork! Simply put the seasoning and veggies in the pot with the meat on top and leave the meat until it has reached absolute pulled pork perfection! It’s perfect for barbeque sandwiches or served as is with collards, mashed potatoes and corn bread!

  • Servings: 10
  • Difficulty: Easy
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Ingredients

1 3-4-Pound Pork Shoulder

Salt And Pepper To Taste

1 Large Sweet Onion, Sliced Thinly, Plus More For Serving

½ Cup Water Or Broth

18 Ounces Barbecue Sauce (Homemade Or Store-Bought)

Hamburger Buns, Pickles, Lettuce, Tomato For Serving

Directions

  1. Season the pork all over with salt and pepper.
  2. Place the onions in the bottom of a slow cooker. Add pork on top and pour in the water/broth.  
  3. Cover and cook on low for 7 to 9 hours or on high for 4 to 5 hours. 
  4. Remove the roast from the slow cooker and let cool slightly. Shred the meat with two forks or your hands. Discard any excess fat. 
  5. Return the meat to the slow cooker and stir in the barbecue sauce. 
  6. Heat through and serve on hamburger buns with toppings of your choice.

Butternut Mac and Cheese

A sweet healthy spin on the classic Mac and Cheese! Butternut Squash creates a smooth creamy pasta sauce base that is out of this world and the perfect amount of shredded mozzarella for ooey gooey cheesiness!

A sweet healthy spin on the classic Mac and Cheese! Butternut Squash creates a smooth creamy pasta sauce base that is out of this world and the perfect amount of shredded mozzarella for ooey gooey cheesiness!

  • Servings: 6
  • Difficulty: Easy
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Ingredients

1 Small Butternut Squash

1 Sound Shell Pasta

2 Tablespoons Unsalted Butter

1 Small Sweet Onion, Diced

2 Garlic Cloves, Minced

2 tablespoons Minced Fresh Sage, Plus More For Garnish

1 Teaspoon Chili Powder

1½ Cups Vegetable Or Chicken Broth

2 Cups Shredded Mozzarella Cheese

Salt, To Taste

Pepper, To Taste

Directions

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper. 
  2. Trim the ends off the butternut and slice in half lengthwise. Place cut side down on the prepared baking sheet and roast until very fork-tender, about 40 minutes, depending on the size of your squash. To cut back on time, you can peel and dice the butternut and roast for 20-25 minutes. 
  3. Bring a large pot of salted water to a boil for the pasta. Cook according to package instructions, then drain and return to the pot, off of the heat. Drizzle with olive oil to prevent sticking. 
  4. Remove the squash from the oven. Scrape off and discard the skin. If you do not have an immersion blender, transfer the cooked squash to a blender or food processor and blend until smooth.  
  5. In a large saucepan, melt the butter over medium heat. Add the onion and sauté for 3 minutes, until softened. Add the garlic and sage and cook for another minute, until fragrant. 
  6. Stir in the cooked butternut, chili powder, broth, and 1 teaspoon salt, scraping up any browned bits off the bottom of the pot. Turn off the heat and use an immersion blender to purée the squash totally smooth. 
  7. Return the pot to the heat and bring to a simmer, stirring frequently. Turn off the heat and add the cheese in three additions, stirring well between each and allowing the cheese to melt fully. Season to taste with salt, pepper, and more chili powder if you like. 
  8. Fold in the cooked pasta and garnish with sage to serve. 

Cucumber Quinoa Tabbouleh

This makes for a super nutritious and delicious vegetarian salad. Great addition to meal preps or perfect for a lunchtime snack.

This makes for a super nutritious and delicious vegetarian salad. Great addition to a meal or perfect for a lunchtime snack.

  • Servings: 4-6
  • Difficulty: Easy
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Ingredients

1 Cup Quinoa

½ tsp Kosher Salt, Plus More

1 Garlic Clove, Minced

1 Lemon, Juiced

1 Tablespoon Olive Oil

1 Medium Cucumber, Diced

½ Small Sweet Onion, Diced

2 Medium Tomatoes, Diced

1 Bunch Parsley Leaves, Chopped

½ Cup Fresh Mint, Minced

Directions

  1. Combine the quinoa in a saucepan with 2 cups of water and a generous pinch of salt. Bring to a boil, cover, reduce heat to a simmer, and cook for 12 minutes, until the grains are tender and the water is absorbed. Turn off the heat and let the quinoa stand, covered, for 5-10 minutes. Transfer the quinoa to a large bowl and chill until close to room temperature.
  2. Meanwhile, in a large bowl, combine garlic, lemon juice, and olive oil. Whisk until well combined. Add in the cucumber, onion, tomatoes, parsley, mint, and cooled quinoa and toss to combine fully.