Grilled zucchini, peaches, onions and corn tossed with fresh avocado, romaine lettuce and a citrus vinaigrette.
(serves 4-6)
Ingredients - Salad
4 C romaine Lettuce –chopped
1 avocado (pitted & chopped)
2 ears corn
1 large zucchini
1 large onion sliced rounds
2 peaches (pitted & halved)
2 Tbsp. olive oil
Ingredients -Dressing
1 Tbsp. Dijon mustard
2 Tbsp. balsamic vinegar
2 Tbsp. fresh squeezed orange juice (1/2 orange)
¼ C olive oil
Salt & pepper to taste
Directions
- Chop romaine lettuce and set aside in large bowl. Chop avocado and set aside.
- Slice zucchini length-wise, slice onions into rounds, and cut peaches in half and remove pit.
- Brush olive oil over corn, zucchini, onion slices, and peach halves. Sprinkle with salt & pepper.
- Heat a well-oiled grill, grill pan, or cast iron skillet and add vegetables.
- Allow vegetables to brown before turning over (approximately 5 minutes)
- Turn over vegetables and continue to cook through until brown on both sides and vegetables are still firm.
- Remove vegetables and cool.
- While vegetables cool, cook shrimp on grill, grill pan, or heavy skillet (approximately 3 minutes or until cooked all the way through)
- In a small bowl, prepare dressing by adding Dijon mustard and balsamic vinegar. Add orange juice and whisk together. Continue whisking while slowly adding olive oil until combined.
- Add Salt and pepper to dressing to taste.
- Chop cooled vegetables and add to bowl of lettuce with shrimp.
- Pour dressing over salad and toss to combine.
Whole wheat penne pasta with fresh green pea pesto, sauteed tomatoes and toasted walnuts
(Serves 4-6)
Ingredients
1 16oz package whole wheat penne pasta
1 ¼ C green peas (thawed)
1 green onion-chopped
1 C fresh parsley
½ C fresh mint
2 Tbsp. capers with juice
3 Tbsp. fresh squeezed lemon juice
½ tsp. kosher salt
½ tsp. ground pepper
1/3 C olive oil + 1 Tbsp.
1 pint cherry tomatoes
1 tsp. garlic powder
½ tsp. red pepper flakes
1 C toasted walnuts – chopped
Additional salt & pepper to taste
Directions
- In a pot of boiling water that is salted with a dash of olive oil, add penne pasta and cook according to package directions, or until al dente.
- Toast 1 cup chopped walnuts; set aside.
- While pasta is cooking, add peas, parsley, mint, green onion, capers and lemon juice to a food processor,
- Add salt & pepper
- Pulse ingredients together and slowly add olive oil to combine pesto mixture
- Set pesto mixture aside and heat a heavy skillet with 1 Tbsp. olive oil
- Add cherry tomatoes to hot skillet
- Add garlic powder, red paper flakes, salt & pepper to tomatoes. Let tomatoes heat through until they begin to blister about 3 minutes.
- Drain pasta and reserve a few tablespoons of cooking liquid for pesto mixture if it gets too thick and you need it (optional).
- Add pasta to a bowl and top with pesto, tomatoes, and chopped walnuts
Rustic corn and potato soup with coconut milk and thyme (vegan)
(serves 4-6)
Ingredients
2 Tbsp. Olive oil
2 C onion (chopped)
2 C frozen corn (thawed)
4 C vegetable broth
2 Cups potatoes (small chop with skin on)
1 Tbsp. garlic powder
1 ½ Tbsp. fresh thyme
1 tsp. liquid smoke
1 13.5 oz can coconut milk
Salt & pepper to taste
Directions
- Heat oil in a large pot and add chopped onion. Sauté for one minute and add corn.
- Add vegetable broth, potatoes, garlic powder, thyme, liquid smoke, and coconut milk.
- Stir ingredients and add dash of salt and pepper.
- Bring to a boil .Cover and reduce heat to simmer until potatoes are cooked through approximately 25 minutes.
With Cranberry Apple Cider Sauce. Pumpkin filled ravioli topped with an apple cider cranberry sauce and toasted walnuts. (vegan) unless you top with shredded parmesan.
(Servers 4-6)
Ingredients - Sauce
1 Tbsp. olive oil
2 Tbsp. chopped shallots
2/3 C apple cider
2 ½ C vegetable broth
1 tsp. garlic powder
2 tsp. fresh thyme +2 sprigs fresh thyme
½ C frozen cranberries
Salt & pepper to taste
Ingredients –Pumpkin Ravioli
¼ C chopped shallots
1 15oz can pumpkin puree
1 tsp. ground cumin
1 tsp. ground coriander
2 tsp. paprika
½ tsp. dried oregano
1 Tbsp. garlic powder
1 Tbsp. balsamic vinegar
Salt & pepper to taste
1 package wonton wrappers (makes approximately 30 ravioli)
OPTIONAL
Toasted Walnuts-Chopped
Grated Parmesan
SAUCE
- Sauté shallots in olive oil.
- Add broth, cider, garlic powder, thyme, and cranberries, salt & pepper
- Bring sauce to a boil, and then simmer and cover.
PUMPKIN RAVIOLI FILLING
- Heat 1 Tbsp. olive oil in a heavy pot and add onion
- Add pumpkin, cumin, coriander, paprika, oregano, garlic powder, and balsamic vinegar, salt & pepper.
- Allow flavors to cook through the pumpkin for 3-5 minutes and then turn off heat and allow mixture to cool.
ASSEMBLE RAVIOLI (additional ravioli can be frozen)
- Set wonton wrappers on a work service and spoon one teaspoon of mixture into the center the wonton wrapper.
- Lightly brush the four sides of the wonton wrapper with water.
- Cover ravioli with wonton wrapper by placing it directly above mixture and pressing down on all sides to seal the wrappers together. Push any air bubbles out while you seal the sides together.
COOK RAVIOLI
- In a pot of salted boiling water, place ravioli (approx. 5 at a time) into water. Ravioli is delicate and will take approximately 3 minutes to cook through. Ravioli will float to the top and wontons will become translucent in color when cooked through.
- With a slotted spoon, remove ravioli and pour sauce over top.
- Top with toasted walnuts & grated parmesan cheese
Vegetable pad thai with crispy sesame tofu
(Serves 4)
Pad Thai Ingredients
I 8oz package brown pad thai rice noodles (cooked, drained and rinsed by package directions)
Vegetable spray for pan
1 tsp toasted sesame oil
1 Tbsp + 1 tsp ginger minced
1 Tbsp +1 tsp garlic chopped
1 C broccoli chopped
1 C mushrooms sliced (crimini or white)
I C bell peppers sliced
1 C bok choy chopped
1 tsp garlic powder
1 tsp red pepper flakes (optional)
½ C Cilantro chopped
½ C peanuts chopped
2 Tbsp fresh lime juice (I lime)
Sauce
¼ C Soy Sauce
1/3 C Rice Vinegar
1/8 C fish sauce
1/3 C coconut milk
1 Tbsp brown sugar
Dash sriracha hot sauce (approx. ½ teaspoon)
Tofu
1 package extra firm tofu drained and cubed
1 Tbsp toasted sesame seed oil
2 Tbsp sesame seeds
Directions
- Prepare pad thai noodles according to package directions. Allow noodles sit in shallow bowl of cool water to hold while the rest of the dish is prepared.
- In a large heavy skillet add toasted sesame oil and drained tofu cubes.
- Sprinkle toasted sesame seeds over tofu and let sit as long as possible before flipping cubes. (Approx 5 minutes)
- While tofu is cooking prepare the sauce by combining soy sauce, rice vinegar, fish sauce, coconut milk, and brown sugar.
- Flip tofu to brown other side.
- Prepare vegetables by spraying a large sauté pan with canola oil and adding toasted sesame oil.
- In large pan add ginger and garlic and broccoli. Let broccoli cook for a minute and then add mushrooms and red bell pepper. Toss with broccoli and cook for one minute.
- Toss in bok choy and garlic powder and cook vegetables for a few minutes until vegetables are sautéed and still firm.
- Drain noodles and top with vegetables and tofu
- Pour sauce over noodles, vegetables and tofu.
- Top with cilantro, nuts and lime juice
