Southwestern Spiced Amaranth-Lentil Patties with Cilantro-Jalapeño Sauce
Download the recipe card Southwestern Spiced Amaranth-Lentil Patties with Cilantro-Jalapeño Sauce Recipe courtesy of Lois Leonhardi These amaranth and red lentil veggie bites are flavored with a blend of Southwestern spices and topped with cilantro-jalapeño sauce. They are perfect for brunch, lunch, dinner or can be served as an appetizer.. Read More
Blueberry Oatmeal bake
Download the recipe card Blueberry Oatmeal bake Adapted from cookieandkate.com Prep time: 10 minutes Cook time: 35 minutes Serves: 9 Measure: ½ cup chopped pecans 2 ½ cups old-fashioned oats 2 ½ cups frozen wild blueberries, divided Combine: 2 cups milk (any kind: cow’s, almond, soy, etc.) Optional: substitute a. Read More
Plantain Chips
Download the recipe card Plantain Chips Prep time: 5 minutes Cook time: 25 minutes Serves: 2 Ingredients: 1 plantain Salt Olive oil Directions: Preheat oven to 450 degrees. Peel and very thinly slice plantains. Toss in olive oil and salt to taste. Spread in a single layer on baking sheet. Read More
Sofrito
Download the recipe card Sofrito Makes 2 ½ cups Prep time: 5 minutes Cook time: 20-30 minutes Ingredients: 1 pound fresh ripe tomatoes 1 medium onion 1 red bell pepper 3 cloves garlic 1/3 cup extra-virgin olive-oil to taste - fresh herbs (such as basil, parsley, and/or cilantro) to taste. Read More
Jerk Kebabs
Download the recipe card Jerk Kebabs Recipe courtesy of Beth Ginsberg Number of servings: 8 Prep time: 30 minutes (plus marinating time) Cook time: 10 minutes Safety Note: Habanero peppers are extremely hot. Be careful when handling them not to touch your eyes or other sensitive areas. Ingredients: Jerk Marinade. Read More
Pasta Primavera
Download the recipe card Pasta Primavera Prep time: 20 minutes Cook time: 25 minutes Serves: 4 Ingredients: 4 oz “high-protein” penne pasta 1 carrot 1 zucchini 1 red bell pepper 1 medium onion, sliced thin 2-3 cloves garlic, minced 1 cup finely chopped kale ½ cup finely chopped tomato 2. Read More
Lentil Bolognese
Download the recipe card Lentil Bolognese Recipe courtesy of Beth Ginsberg Number of servings: 10 1-cup servings Prep time: 30 minutes Cook time: 60 minutes Ingredients: 2 Tbsp olive oil 2 cups beluga lentils 1 quart vegetable stock 1 small onion (small dice) 2 Tbsp garlic (chopped) ¼ cup fennel (small dice) ½ cup carrots (peeled. Read More
Wilted French Lentil Salad
Download the recipe card Wilted French Lentil Salad Recipe by Nicole Derseweh Prep time: 30 minutes Cook time: 30 minutes Yield: 6 one-cup servings Ingredients: 1 cup French lentils 🗒 3 cups water 1 tsp vegetable boullion 1 tsp paprika ½ onion 🗒 1 cup shiitake mushrooms 🗒 1 bunch kale 🗒. Read More
Herb-Crusted Wild Salmon with Vegetable Ribbons
Download the recipe card Herb-Crusted Wild Salmon with Vegetable Ribbons Ingredients: • 2 4oz fillets of wild salmon (skin off and bones removed) • 2 tbsp extra virgin olive oil • 1 tsp shallots, chopped • 1 tsp garlic, chopped • 2 tbsp nuts, finely chopped • 1 tbsp fresh. Read More
Fruit Cobbler
Fruit Cobbler Fresh fruits: 6 cups fresh fruit (assorted berries, sliced stone fruit, or a combination) 3/4 cup organic corn starch or arrowroot 1/2 cup sugar/maple sugar/coconut sugar/date sugar 1 tsp vanilla extract 1/4 tsp cinnamon Mix all ingredients together in a large bowl. Place in a 9-inch pie. Read More