Veggies, Salads & Dressings

• Basil Pesto
  Read More

  Ingredients

  • 2 cups fresh basil leaves, packed
  • ½ cup freshly grated parmesan cheese
  • ⅓ cup pine nuts or chopped walnuts
  • 3 garlic cloves, chopped
  • 1 tablespoon lemon juice
  • ½ cup olive oil
  • Salt to taste (about ¼ tsp)
  • Pepper to taste

  Instructions

  1. Add all ingredients except for olive oil, salt and pepper into food processer. Pulse to chop and combine the ingredients.  
  2. With the food processor running, slowly add the olive oil. Turn off the processor, scrape down the sides, and process again until smooth.  
  3. Season with salt and pepper to taste.
  4. Use immediately as desired on pasta, pizza, baked potatoes or as a spread.
  5. Refrigerate leftover pesto tightly covered with plastic wrap.  
  6. To freeze, line an ice cube tray with plastic wrap.  Pour pesto in the tray and freeze until solid. Once frozen, transfer pesto cubes to a zip top bag and store in the freezer for several months. Alternately, pesto can be poured directly into a large zip top bag. Zip partially closed and squeeze as much air as possible out of the bag. Close the bag the remainder of the way and lay flat in the freezer, making sure the pesto is in an even layer. When ready to use, break off a chunk of the frozen pesto and return the rest to the freezer.

• Brussels Sprout Slaw
  Read More

  Ingredients

  1 lb Brussels sprouts

  ⅓ cup slivered almonds

  ⅓ cup dried cranberries or cherries

  ⅓ cup shredded Parmesan cheese

  ¼ cup olive oil

  2 Tbsp apple cider vinegar

  1 Tbsp honey

  1 Tbsp Dijon mustard

  1 garlic clove, minced

  Salt & pepper to taste

  Instructions

  1. Prepare Brussels sprouts by trimming off tough ends and any damaged leaves
  2. Shred the Brussels sprouts by thinly slicing with a chef knife. A food processor with a slicing blade or a mandolin may speed up the process.
  3. Mix shredded sprouts, almonds, dried fruit and parmesan together in a large bowl.
  4. In a small bowl, whisk together oil, vinegar, honey, mustard and garlic.
  5. Pour dressing over the slaw and mix well. If desired, season with salt and pepper to taste. 

• Butternut Squash Quinoa Salad
  Read More

  Ingredients

  • 2½ cups butternut squash, cut into ½ inch cubes
  • 1½ cups red onion, chopped
  • 2 Tbsp olive oil
  • 1 cup uncooked quinoa
  • 2 cups water
  • ⅓ cup dried cherries or dried cranberries 
  • ¼ cup pepitas (hulled pumpkin seeds)
  • 2 Tbsp olive oil
  • ¼ cup fresh parsley, chopped
  • 2 Tbsp apple cider vinegar
  • 1½ tsp honey
  • ⅛ tsp cinnamon
  • Salt to taste
  • 2 oz goat cheese, crumbled (optional)

  Instructions

  1. Preheat oven to 400°.
  2. Add butternut squash and red onion to a rimmed baking sheet. Drizzle with 2 Tbsp of olive oil and toss to coat. Bake for 20 minutes.
  3. To prepare quinoa, begin by using a mesh strainer to rinse the uncooked quinoa grains. Rinsing will help remove the naturally occurring saponins that may cause quinoa to have a bitter flavor. Pre-rinsed quinoa is available in some stores. Add the rinsed quinoa and 2 cups of water to a small saucepan. Stir and bring to a boil. Cover, reduce heat to a simmer and cook for about 15 minutes or until the liquid has evaporated. Remove from heat and let sit for a few minutes before fluffing with a fork. 
  4. To make the dressing, whisk together apple cider vinegar, 2 Tbsp olive oil, honey and cinnamon in a small bowl. Season with salt to taste
  5. In a large bowl, add the cooked quinoa, roasted vegetables, dried cherries, pepitas, parsley and dressing. Gently toss to mix. Top with goat cheese crumbles if desired.

• Caprese Salad
  Read More

  Ingredients

  • ¾ cup balsamic vinegar
  • 3 large ripe tomatoes, sliced thick
  • 8 oz fresh Mozzarella cheese, sliced thick
  • 10 fresh basil leaves
  • 1 Tbsp olive oil
  • Salt and fresh ground pepper

  Instructions

  1. Add balsamic vinegar to a small sauce pan and heat over medium-low 10–20 minutes or until liquid is reduced by half and coats the back of a spoon. Transfer to a small bowl to cool.
  2. Arrange the tomato and mozzarella slices on a large platter with the basil leaves tucked between the tomato and cheese. Drizzle a bit of olive oil, followed by the balsamic reduction. Sprinkle with salt and pepper. Serve immediately. 

• Chili Lime Asparagus
  Read More

  Ingredients

  • 1 large bunch of asparagus
  • 1 Tbsp. olive oil
  • 1 tsp. chili powder
  • 1 Tbsp. lime juice
  • Salt to taste (optional)
  • Lime zest (optional)

  Instructions

  1. Preheat oven to 400°.
  2. Line a baking sheet with parchment paper.
  3. Wash asparagus and trim off the woody ends.  
  4. Place on parchment-lined baking sheet in a single layer.
  5. Whisk the olive oil, chili powder and lime juice together in a small bowl.
  6. Drizzle mixture over asparagus and roll asparagus to coat.
  7. Roast 15 minutes or until asparagus is tender.
  8. Serve sprinkled with lime zest and salt if desired.

• Cilantro Lime Dressing
  Read More

  Ingredients

  ¼ cup plain Greek yogurt

  3 Tbsp mayonnaise

  1 tsp lime zest

  3 Tbsp lime juice

  1 jalapeño pepper, seeds removed

  ½ cup packed cilantro leaves

  ¼ tsp salt

  ⅛ tsp pepper

  Instructions

  1. Place all ingredients in a blender or food processor and blend until smooth.
  2. Serve immediately or refrigerate for up to 5 days.
  3. Serve with fish tacos, taco salad, burrito bowls or use as a salad dressing.

• Cilantro Pesto
  Read More

  Ingredients

  • 2 cups packed cilantro
  • ½ cup almonds
  • ¼ cup chopped red onion
  • ½ jalapeno, seeded and chopped (optional, adjust amount to taste)
  • ¼ cup olive oil
  • Salt to taste (about ½ tsp)

  Instructions

  1. Add all ingredients except for olive oil, salt and pepper into food processer. Pulse to chop and combine the ingredients.
  2. With the food processor running, slowly add the olive oil. Turn off the processor, scrape down the sides, and process again until smooth.
  3. Season with salt and pepper to taste.
  4. Use immediately as desired on pasta, pizza, baked potatoes or as a spread.
  5. Refrigerate leftover pesto tightly covered with plastic wrap.
  6. To freeze, line an ice cube tray with plastic wrap.  Pour pesto in the tray and freeze until solid. Once frozen, transfer pesto cubes to a zip top bag and store in the freezer for several months. Alternately, pesto can be poured directly into a large zip top bag. Zip partially closed and squeeze as much air as possible out of the bag. Close the bag the remainder of the way and lay flat in the freezer, making sure the pesto is in an even layer. When ready to use, break off a chunk of the frozen pesto and return the rest to the freezer.

• Citrus Infused Balsamic Vinegar
  Read More

  Ingredients

  • ⅓ cup balsamic vinegar
  • 1 Tbsp maple syrup
  • Pinch of red pepper flakes (optional)
  • 2 strips lemon zest
  • 2 strips orange zest

  Instructions

  1. Place vinegar, syrup, red pepper flakes and zest in a small sauce pan. Warm over low heat, stirring occasionally, for 15 minutes or until the vinegar is steaming.
  2. Serve with crudite (assorted raw vegetables for dipping), such as carrots, bell peppers, turnips, pea pods, radishes, kohlrabi and cucumber.

• Farmer’s Market Sweet Corn & Black Bean Salad Wraps
  Read More

  Ingredients

  • 4 large ears of fresh sweet corn, kernels removed (about 2 cups)
  • 15 oz can black beans, rinsed & drained
  • ½ cup red onion, finely chopped 
  • ½ cup chopped red, orange, or yellow bell pepper
  • 1 cup chopped fresh tomato 
  • ¼ cup chopped fresh cilantro
  • 1 tsp chili powder
  • Pinch of cayenne pepper
  • 4 Tbsp fresh lime juice (2 limes)
  • 1 tsp olive oila
  • Salt and black pepper to taste
  • Large lettuce or cabbage leaves to use as wraps, or shredded lettuce
  • Ripe avocado for serving
  • Tortilla strips or a few crunched up tortilla chips for serving

  Instructions

  In a medium bowl, combine corn, beans, onion, bell pepper, tomato, cilantro, chili powder, cayenne, lime juice and olive oil. Mix well, and season with salt and pepper if desired. If time allows, cover and allow to set for 30 minutes in the refrigerator to blend the flavors. 

   

  Serving options

  • Carefully remove large leaves from a head of lettuce or cabbage to use as a wrap. Top with a slice of avocado and crushed tortilla chips.
  • Serve over a bed of shredded lettuce – don’t forget the avocado and crushed chips!
  • Serve in a burrito bowl with rice, grilled chicken and avocado.
  • Use as a salsa with tortilla chips or as a topping for tacos.
  • Forget the wrap and toppings. This salad is fantastic on its own!

• Corn Salsa Salad
  Read More

  Ingredients

  1 cup frozen corn, thawed
  1 cup cherry tomatoes, halved
  ½ cup red onion, chopped
  1 4-oz jar pimentos, drained
  2 limes
  2 Tbsp of fresh cilantro
  Pinch of salt

  Instructions

  1. Toss the corn, halved cherry tomatoes, onion and pimentos in a bowl.
  2. Add juice from 2 limes, cilantro and salt.
  3. Toss together and serve.

  Note: This salad tastes even better the second day!

• Cucumber Yogurt Sauce
  Read More

  Ingredients

  • 2 cups plain yogurt (Greek or regular)
  • 2 cups finely chopped cucumber
  • Juice of 1 lemon
  • 2 Tbsp dried dill, mint, or parsley
  • 2 cloves garlic, finely minced
  • Salt and pepper to taste

  Instructions

  1. Combine all ingredients in a medium bowl and mix well. Adjust seasoning to taste.
  2. Serve with Mujadara, grilled meat or salmon.

• Dry Ranch Mix (Low Sodium)
  Read More

  Ingredients

  • ½ cup dry buttermilk powder
  • 1 Tbsp dried parsley
  • 1 tsp dried dill
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp pepper

  Instructions

  1. Mix ingredients together.
  2. Store in airtight container in the refrigerator for up to 1 month.

• Easy Vinaigrette
  Read More

  Ingredients

  • 3 Tbsp extra virgin olive oil
  • 3 Tbsp vinegar— try red wine vinegar, wine wine vinegar, apple cider vinegar, plain vinegar, or 1½ Tbsp lemon juice, or 2 Tbsp balsamic vinegar
  • ½ tsp Dijon mustard
  • Pepper to taste

  Instructions

  1. Place all ingredients in a small bowl and whisk to combine, or shake in a jar. 
  2. Add to salad right before serving. Store leftovers in refrigerator up to 10 days.
  3. Experiment with adding  honey, cloves of garlic, and lemon zest to taste.

• Greek Yogurt Chicken Salad
  Read More

  Ingredients

  • 1 lb chicken breast
  • ¼ cup dried cranberries 
  • 1 stalk celery, diced
  • ¼ cup diced onion
  • ¼ cup sliced or chopped almonds
  • 6 oz plain Greek yogurt
  • ½ tsp garlic powder
  • Salt and pepper to taste

  Instructions

  1. Begin poaching by placing the chicken in a pot in a single layer. Cover with water and bring to a boil, then reduce heat to low, cover and simmer 10–15 minutes or until chicken is opaque and has reached an internal temperature of 165°. Remove chicken from the water and set aside to cool. Shred or dice.
  2. Combine chicken, dried cranberries, celery, onion, almonds, yogurt and garlic powder in a bowl. Stir well to incorporate all ingredients. Season with salt and pepper to taste. 

  Note: Poaching is a quick, healthy and delicious way to cook chicken for this recipe. However, feel free to cook the chicken using any method or use leftover chicken.

• Green Goddess Salad & Dressing
  Read More

  Ingredients

  Dressing

  • 1 ripe avocado
  • ¼ cup buttermilk
  • 5 oz plain Greek yogurt
  • 3 scallions (green onions), chopped
  • 1 tsp minced garlic
  • ½ cup fresh basil leaves
  • Juice from ½ lemon 
  • ½ tsp salt (optional)
  • ½ tsp pepper

   

  Salad

  • 8 cups chopped Romaine lettuce
  • 12 oz peeled & deveined cooked shrimp
  • ½ cucumber, sliced
  • 1 cup cherry tomatoes
  • 1 cup canned chickpeas, rinsed 
  • 1 cup canned artichoke hearts, rinsed & chopped
  • ½ cup chopped celery

  Instructions

  Dressing

  Slice avocado in half and remove the pit. Scoop out of its skin and place in a blender. Add the remaining ingredients to the blender and blend until smooth.

   

  Salad

  Assemble salad by dividing lettuce among 4 large plates and top with cucumber, tomatoes, chickpeas, artichoke hearts, celery and cooked shrimp, evenly divided among the 4 plates. Drizzle dressing over the salad and serve immediately. Store leftover dressing in the refrigerator for up to 3 days.

   

  Note: To reduce the sodium in this recipe, choose fresh shrimp that has not been soaked in a sodium solution, or use fresh chicken. 

• Herb Greek Yogurt Vegetable Dip
  Read More

  Ingredients

  • 2 cups plain low fat Greek yogurt
  • 1 tsp garlic powder
  • 2 Tbsp shallot, finely minced
  • 1 tsp dried parsley
  • 1 tsp dried dill
  • Salt and pepper to taste

  Instructions

  1. Add all ingredients to a medium sized bowl and mix well.
  2. If time allows, allow to set in the refrigerator for at least 30 minutes to help the flavors blend. Serve with raw vegetables. Store leftovers in the refrigerator for up to 4 days. 

• Herb Infused Olive Oil
  Read More

  Ingredients

  • ½ cup good quality extra virgin olive oil
  • 1 Tbsp fresh rosemary leaves
  • 1 Tbsp fresh thyme leaves
  • 2 garlic cloves

  Instructions

  1. Chop and mix the rosemary, thyme and garlic. Sprinkle the salt on the herbs and use the side of your chef knife to mash into a chunky paste.
  2. Place herb mixture and olive oil into a small sauce pan and warm over low heat, stirring occasionally, until fragrant and sizzling (10–15 minutes).
  3. Allow to cool slightly; best served warm. Serve with crudite (assorted raw vegetables for dipping), such as carrots, bell peppers, turnips, pea pods, radishes, kohlrabi and cucumber or use as a dip for bread. Also excellent as a salad dressing, popcorn topping or brushed on homemade pizza crust. Store leftovers in the refrigerator and use within 2 days.

• Honey Mustard Brussels Sprouts Foil Pack
  Read More

  Ingredients

  •  1 lb Brussels sprouts, halved
  • 2 Tbsp olive oil
  • ¼ cup balsamic vinegar
  • 1 Tbsp honey
  • 1 Tbsp whole grain mustard or Dijon mustard
  • ¼ tsp crushed red pepper flakes (optional)
  • ¼ cup freshly grated Parmesan cheese
  • 2 large pieces of foil

  Instructions

  1. In a large bowl, whisk together oil, vinegar, honey, mustard and red pepper flakes.
  2. Add Brussels sprout halves and toss to coat evenly.  
  3. Arrange Brussels sprouts on a piece of aluminum foil. Fold foil around the sprouts to make a foil pack. 
  4. Place foil packs on a preheated grill and cook for 20 minutes. Foil packs may also be cooked  over a campfire or in a 400˚ oven for about 20 minutes.
  5. Transfer sprouts to a serving platter and serve sprinkled with grated Parmesan.  

   

  Umami (noun | oo-mah-mee)

  a taste sensation that is meaty or savory — imparted by glutamate and certain other amino acids — often considered to be one of the basic taste sensations along with sweet, sour, bitter and salty.

• Jicama Fruit Salad
  Read More

  Ingredients

  • 2 cups diced jicama
  • 1 cup diced mango
  • 1 cup diced pineapple
  • 2 kiwis, peeled and sliced
  • 1 cup sliced strawberries
  • 3 Tbsp freshly squeezed lime juice
  • 1 Tbsp honey
  • Lime zest (optional) 

  Instructions

  1. In a large bowl, whisk together lime juice and honey. Add jicama and diced fruit, toss to combine. Chill for a few hours before serving to allow flavors to meld. 

  Note: Many fruits pair well with jicama. Experiment with different flavor combinations! 

• Kale Quinoa Salad
  Read More

  Ingredients

  • 2 Tbsp lemon juice
  • 2 Tbsp mayonnaise
  • 2 Tbsp extra-virgin olive oil
  • 1 Tbsp Dijon mustard
  • ¼ tsp kosher salt
  • 5 cups thinly sliced Tuscan or regular kale
  • 2 cups cooked warm quinoa
  • ¼ cup chopped smoked almonds

  Instructions

  1. Make the dressing: In a large bowl, whisk together the lemon juice, mayonnaise, oil, mustard, and salt.
  2. Thoroughly toss the kale with the dressing.
  3. Toss the quinoa with the dressed kale, and sprinkle with the almonds.

• Make-Your-Own Teriyaki Sauce
  Read More

  Ingredients

  • ¼ cup reduced sodium soy sauce
  • ½ cup water
  • 1 Tbsp corn starch
  • 4 Tbsp honey

  Instructions

  1. In a small pot, whisk together soy sauce, water and corn starch over medium-high heat until smooth. 
  2. Once the mixture is warm, add honey and whisk until dissolved. 
  3. Bring to a boil, then reduce heat to medium. Whisk constantly until desired thickness is reached. If it gets too thick, add additional water. Sauce will thicken as it stands.

  Note: Jazz up your sauce by adding some favorite ingredients, such as: 1 minced clove of garlic, 1 tsp grated ginger, 2 Tbsp pineapple juice, 4 Tbsp crushed pineapple, 2–4 Tbsp rice vinegar (to taste)

• Marinara Zoodles
  Read More

  Ingredients

  • 2 large or 4 small zucchini, spiralized  
  • ½–1 jar (24 oz) marinara sauce
  • 1 tsp olive oil
  • 2 oz whole wheat spaghetti noodles (optional)

  Instructions

  Stove Top Instructions

  1. If using pasta, cook according to package instructions. The addition of pasta to this recipe will help absorb any excess liquid from the zucchini noodles (also called zoodles). 
  2. Heat olive oil in a large skillet over medium heat. Add zoodles and cook for 3–5 minutes, or until crisp tender. 
  3. Add sauce and continue cooking until sauce is heated through and zoodles have reached desired consistency. Add cooked pasta, if you’re using it, and serve immediately. 

   

  Crock Pot Instructions

  1. Add the zoodles to the Crock Pot.
  2. Cover with marinara sauce.
  3. Cook on low for 2–3 hours.
  4. If desired, or if marinara zoodles have too much extra liquid, add cooked pasta. Stir gently to combine. Alternately, uncooked pasta may be added during the last 30–40 minutes of cooking. 
  5. Serve immediately and enjoy!

• Marinated Mushroom Skewers
  Read More

  Ingredients

  • 2 lbs button mushrooms, sliced in half, or about ½” thick
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp soy sauce, tamari or coconut aminos
  • 3 cloves garlic, chopped
  • ½ tsp fresh thyme, chopped (⅛ tsp dried)
  • Pepper to taste

  Instructions

  1. In a large bowl, whisk together the vinegar, soy sauce, garlic, thyme and pepper.
  2. Add sliced mushrooms and toss to coat.
  3. Marinate for 30 minutes.
  4. Arrange mushrooms on skewers and grill over medium-high heat for 2–3 minutes per side, or until slightly charred and tender.

   

  Umami (noun | oo-mah-mee)

  a taste sensation that is meaty or savory — imparted by glutamate and certain other amino acids — often considered to be one of the basic taste sensations along with sweet, sour, bitter and salty.

• Mediterranean Plant Protein Pasta Salad
  Read More

  Ingredients

  Salad:

  • ½ cup quinoa
  • 8 oz macaroni pasta
  • 1 Tbsp olive oil
  • 1 small cucumber, about 1 cup diced
  • 1 can (13.75 oz) artichoke hearts, drained
  • 1 sweet bell pepper, chopped
  • ½ cup diced red onions or scallions
  • 1 cup cherry tomatoes, halved
  • ¼ cup sliced olives
  • 1 can chickpeas, drained and rinsed
  • 2 Tbsp capers (optional)
  • Fresh basil to garnish (optional)

   

  Dressing:

  • ½ cup plain Greek yogurt
  • 1 clove garlic, minced
  • 2 Tbsp fresh lemon juice
  • 2 tsp tahini
  • ¼–½ cup chopped fresh parsley and/or dill
  • ¼–½ tsp salt
  • Black pepper to taste

  Instructions

  1. Rinse quinoa to prevent bitterness, then cook both the quinoa and pasta according to package instructions. 
  2. When pasta has finished cooking, transfer to a large mixing bowl and drizzle with 1 Tbsp of olive oil. Mix well to prevent it from sticking together. Stir in cooked quinoa and set grains aside to cool slightly.
  3. Meanwhile, chop cucumber, artichoke hearts, bell pepper and onion. Slice tomatoes in half. Add vegetables to cooled pasta and quinoa. Drain the olives, chickpeas and capers and add those to the salad as well.
  4. To make the dressing, whisk together tahini and lemon juice until the mixture is smooth. Add the yogurt, garlic, parsley, salt and pepper to taste. Whisk until well-combined.
  5. Pour the dressing over the salad. Mix well and garnish with basil if desired. 
  6. Serve immediately and store leftovers in the refrigerator. This salad refrigerates well for up to 4 days making it great for meal prep! Enjoy!

• Mediterranean Vegetable Sauté
  Read More

  Ingredients

  • 1 Tbsp olive oil
  • 1 cup onion, chopped
  • 4 cups zucchini (green, yellow or both), diced
  • 1–2 cloves of garlic, minced
  • ¼ cup walnuts, chopped
  • ¼ cup jarred roasted red peppers, chopped
  • 8–10 whole Kalamata olives (or olive of choice), chopped, pits removed
  • Black pepper

  Instructions

  1. Heat olive oil in a large skillet over medium heat. Add onion and cook until onion begins to turn translucent, about 2–3 minutes, stirring occasionally.  
  2. Add zucchini and minced garlic and continue cooking until zucchini is crisp-tender, 2–5 minutes, stirring occasionally.  
  3. Add chopped red peppers and olives. Continue cooking another minute or two to help flavors meld. Keep warm until ready to serve.
  4. Top with walnuts immediately before serving.

  Note: Try swapping the roasted red peppers with sun dried tomatoes, olives with capers, and/or walnuts with chopped pistachios, almonds, or sunflower seeds. Yum! The possibilities are endless!

• Oregano Pesto
  Read More

  Ingredients

  • 1 cup fresh oregano
  • ½ cup almonds
  • ½ cup parmesan cheese
  • 1 garlic clove, chopped
  • ½ cup olive oil
  • Salt to taste (about ¼ tsp)
  • Pepper to taste

  Instructions

  1. Add all ingredients except for olive oil, salt and pepper into food processer. Pulse to chop and combine the ingredients.
  2. With the food processor running, slowly add the olive oil. Turn off the processor, scrape down the sides, and process again until smooth.
  3. Season with salt and pepper to taste.
  4. Use immediately as desired on pasta, pizza, baked potatoes or as a spread.
  5. Refrigerate leftover pesto tightly covered with plastic wrap.
  6. To freeze, line an ice cube tray with plastic wrap.  Pour pesto in the tray and freeze until solid. Once frozen, transfer pesto cubes to a zip top bag and store in the freezer for several months. Alternately, pesto can be poured directly into a large zip top bag. Zip partially closed and squeeze as much air as possible out of the bag. Close the bag the remainder of the way and lay flat in the freezer, making sure the pesto is in an even layer. When ready to use, break off a chunk of the frozen pesto and return the rest to the freezer.

• Parmesan Roasted Asparagus
  Read More

  Ingredients

  • 1 large bunch of asparagus
  • 1 Tbsp olive oil
  • ¼ cup fresh parmesan cheese
  • Black pepper (optional)

  Instructions

  1. Preheat oven to 400°.
  2. Line a baking sheet with parchment paper.
  3. Wash asparagus and trim off the woody ends.  
  4. Place on parchment-lined baking sheet in a single layer.
  5. Drizzle asparagus with olive oil and roll asparagus to coat.
  6. Roast for 15 minutes or until asparagus is tender.
  7. Sprinkle with parmesan cheese and return to oven for another minute to melt cheese.
  8. Serve and enjoy!

• Parsley Pesto
  Read More

  Ingredients

  • 2 cup parsley, packed
  • 1 cup walnuts
  • ½ cup freshly grated parmesan cheese
  • 3 garlic cloves, chopped
  • ½ cup olive oil
  • Salt to taste (about ¼ tsp)

  Instructions

  1. Add all ingredients except for olive oil, salt and pepper into food processer. Pulse to chop and combine the ingredients.
  2. With the food processor running, slowly add the olive oil. Turn off the processor, scrape down the sides, and process again until smooth.
  3. Season with salt and pepper to taste.
  4. Use immediately as desired on pasta, pizza, baked potatoes or as a spread.
  5. Refrigerate leftover pesto tightly covered with plastic wrap.
  6. To freeze, line an ice cube tray with plastic wrap.  Pour pesto in the tray and freeze until solid. Once frozen, transfer pesto cubes to a zip top bag and store in the freezer for several months. Alternately, pesto can be poured directly into a large zip top bag. Zip partially closed and squeeze as much air as possible out of the bag. Close the bag the remainder of the way and lay flat in the freezer, making sure the pesto is in an even layer. When ready to use, break off a chunk of the frozen pesto and return the rest to the freezer.

• Ranch Dressing (Low Sodium)
  Read More

  Ingredients

  • ½ cup dry buttermilk powder
  • 1 Tbsp dried parsley
  • 1 tsp dried dill
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp pepper
  • ½ cup low fat sour cream
  • 2 Tbsp real mayonnaise
  • ¼ cup skim milk

  Instructions

  1. Combine dry buttermilk powder, parsley, dill, onion powder, garlic powder and pepper.
  2. Add 1 Tbsp of the dry mix to the sour cream, mayonnaise & milk.
  3. Use as salad dressing or as a raw vegetable dip. Store leftover dry ranch mix in an airtight container in the refrigerator for up to 1 month.

• Roasted Beet Salad with Honey Dijon Vinaigrette
  Read More

  Ingredients

  • 3 medium beets
  • 10 oz mixed baby greens
  • 2 oz goat cheese
  • ½ cup walnuts, coarsely chopped
  • 2 Tbsp honey
  • 1½ Tbsp Dijon mustard
  • 3 Tbsp red wine vinegar
  • 3 Tbsp olive oil
  • ¼ tsp pepper
  • Salt to taste

  Instructions

  1. Preheat oven to 400°. 
  2. Scrub beets and trim off tops. Wrap beets individually in aluminum foil and place them on a sheet pan. Roast 50–60 minutes, or until a sharp knife can easily be inserted into the largest beet. 
  3. Unwrap each beet and set aside until cool enough to handle. Using your hands or a paring knife, peel the beets, slice and set aside. 
  4. To make the vinaigrette, whisk together the honey, Dijon mustard, red wine vinegar, olive oil, salt and pepper. Taste and adjust seasoning as needed.
  5. Place the greens in a large bowl. Drizzle the dressing over the greens and toss to coat. Divide the greens onto plates and top with beets, walnuts and goat cheese.

• Roasted Summer Vegetables
  Read More

  Ingredients

  • 1 medium zucchini
  • 1 medium yellow summer squash
  • 1 red or orange bell pepper
  • 1 red onion
  • 5 Tbsp olive oil
  • Salt and pepper to taste
  • ¼ tsp garlic powder (optional)
  • ¼ cup grated parmesan (optional)

  Instructions

  1. Preheat oven to 400º.
  2. Chop all vegetables into bite-size pieces, roughly the same size.
  3. Place all vegetables on a rimmed baking sheet and drizzle with olive oil. Mix the vegetables and oil together until evenly coated. Season with salt, pepper and garlic powder.
  4. Bake in preheated oven for 15–20 minutes, or until vegetables are tender. Cooking time will depend on the size of your vegetable pieces.
  5. Top with Parmesan if desired, serve and enjoy!

  

• Sautéed Beet Greens
  Read More

  Ingredients

  • 2 Tbsp olive oil
  • 1 cup chopped onion
  • 2 Tbsp minced garlic
  • 1 lb beet greens, leaves shredded (about 6 cups) and stems discarded
  • 1 tsp capers
  • 2 Tbsp sun-dried tomatoes, chopped
  • Black pepper & salt to taste

  Instructions

  1. Heat olive oil in a large skillet over medium heat.
  2. Add onion and cook until translucent. 
  3. Add garlic and cook about 1 minute.
  4. Add the shredded beet greens and toss to coat.
  5. Cook the greens until wilted, about 3–5 minutes.
  6. Add sun-dried tomatoes and capers and cook another minute.
  7. Season with black pepper and salt to taste before serving. 

  Note: This recipe also works well with other types of greens, especially Swiss chard and spinach. 

• Skillet-Roasted Carrots & Parsnips
  Read More

  Ingredients

  • 2 Tbsp olive oil
  • 1 lb carrots, peeled and cut diagonally into ½” thick pieces
  • 1 lb parsnips, peeled and cut diagonally into ½” thick pieces
  • ½ cup warm water
  • 1 tsp honey
  • Salt and pepper 
  • 1 Tbsp finely chopped fresh parsley (optional)

  Instructions

  1. Heat oil in a large skillet over medium-high heat. Add carrots and parsnips, stirring occasionally, and cook until they start to brown (about 12 minutes).
  2. Whisk water and honey in a liquid measuring cup until honey is dissolved. 
  3. Add honey water to the skillet and cook covered, stirring occasionally, over medium-low heat until vegetables are tender and liquid has evaporated (about 12 minutes).
  4. Season with salt and pepper to taste. 
  5. Place in a serving dish and garnish with chopped parsley if desired.

• Spring Lentil Salad
  Read More

  Ingredients

  Salad:

  • 1 cup green, brown, French or black lentils
  • 1 medium red onion, sliced
  • 3 cups carrots, cut into sticks
  • 2 Tbsp olive oil
  • ¼ cup fresh chopped herbs such as dill or parsley (optional)
  • Fresh spring greens for serving, such as arugula, spinach or spring mix (optional)

   

  Dressing:

  • ¼ cup apple cider vinegar
  • ¼ cup olive oil
  • 2 tsp Dijon mustard
  • 2 tsp maple syrup or honey
  • Salt and pepper to taste

  Instructions

  1. Add lentils and at least 4 cups of water to a medium-sized pot. Bring to a boil, reduce heat to medium to maintain a simmer. Cook 18–30 minutes or until lentils reach desired tenderness. Drain excess water from lentils and set aside. Lentils can be cooked up to a day ahead of time. 
  2. While lentils are cooking, preheat oven to 400º. Cut carrots into small sticks and onions into similarly sized pieces.  Pile vegetables onto a baking sheet, drizzle with 2 Tbsp olive oil and toss to coat. Spread vegetables evenly on the baking sheet and roast in preheated oven 10–15 minutes or until crisp-tender and starting to brown.
  3. In a large serving bowl, add all of the dressing ingredients and whisk well. Add roasted vegetables, lentils and herbs to the bowl and toss gently to combine. Garnish with additional fresh herbs if desired. Serve over a bed of spring greens if desired. Makes a wonderful side dish or vegan main dish!

• Strawberry Broccoli Salad
  Read More

  Ingredients

  Dressing:

  • 2 cups fresh or frozen (thawed) strawberries
  • ¼ cup apple cider vinegar
  • 1 Tbsp olive oil (optional)
  • 1–2 Tbsp honey (optional)
  • ¼ tsp salt (optional)
  • Pepper to taste

   

  Salad:

  • 6 cups finely chopped broccoli
  • 2 cups matchstick carrots
  • ½ cup golden raisins or dried cranberries
  • ½ cup diced red onion
  • ½ cup crunchy nuts or seeds (pecans, almonds, walnuts or sunflower seeds)

  Instructions

  1. Place dressing ingredients into a blender and blend until very smooth.
  2. In a large mixing bowl, combine broccoli, carrots, raisins, onion and nuts.
  3. Pour dressing over the salad and mix well to coat all of the vegetables evenly with dressing.
  4. For best flavor, refrigerate for 30 minutes before serving. Leftovers may be stored in the refrigerator for up to four days.

• Summer Pasta Salad
  Read More

  Ingredients

  • 1 box pasta (spaghetti, rotini, bow tie, etc)
  • 1 bottle Wishbone Italian dressing
  • 2 Tbsp McCormick salad supreme seasoning
  • 4 oz. chunk cheddar or colby jack cheese
  • ¼ package pepperoni
  • Veggies of your choosing (suggestions: cucumbers, tomatoes, peppers, onions, olives, etc.)

  Instructions

  1. Cook pasta, then drain and rinse.
  2. Add the rest of the ingredients and allow to chill in the refrigerator. Best if served the next day. May need to add more Italian dressing if it seems too dry. 

• Sweet and Spicy Jicama Slaw
  Read More

  Ingredients

  • 1 large jicama, peeled and cut into matchsticks
  • 1 cup matchstick cut carrots (or try red bell pepper)
  • 1 cup pineapple, cut into small pieces (or try a firm mango)
  • ¼ cup red onion, finely diced (optional)
  • 1 small jalapeño, finely diced (optional)
  • Juice of 2 limes
  • 2 Tbsp honey
  • ½ cup chopped cilantro leaves
  • Salt to taste
  • Optional additional spices: black pepper, paprika, cayenne pepper, garlic powder to taste

  Instructions

  1. Chop vegetables and fruits per instructions above and toss together in a large bowl.
  2. In a small bowl, whisk together lime juice, honey, cilantro, salt and spices to taste. Pour dressing over slaw and toss to combine.
  3. Serve as a side dish with any Mexican or Asian dish. This slaw would also be the perfect topping for fish or shrimp tacos!

• Tabbouleh
  Read More

  Ingredients

  • ½ cup bulgur wheat
  • 1½ cups finely diced tomatoes, preferably Roma
  • 3–5 scallions (green onions), thinly sliced
  • 2 cups finely chopped fresh parsley
  • ¼–½ cup chopped fresh mint leaves
  • 2 Tbsp fresh lemon juice
  • ⅓ cup extra-virgin olive oil
  • ¼ tsp salt

  Instructions

  1. Rinse bulgur in cold running water. Transfer to a bowl, cover with boiling water and soak for at least 20 minutes. Drain and transfer to a larger bowl.
  2. Add tomatoes, scallions, parsley and mint and toss to coat.
  3. Prepare the dressing by whisking together the lemon juice, olive oil and salt.
  4. Pour the dressing over the salad and stir well to combine. Allow the salad to rest in the refrigerator for 30–60 minutes to allow the bulgur to absorb some of liquid and flavors. Serve as a side dish.

• Taco Seasoning (Salt Free)
  Read More

  Ingredients

  • 6 tsp chili powder
  • 4½ tsp cumin
  • 2½ tsp garlic powder
  • 5 tsp paprika
  • 3 tsp onion powder

  Instructions

  Mix seasonings and store in a resealable container.

• Tahini Sauce
  Read More

  Ingredients

   

  • ½ cup tahini
  • ¼ cup water
  • ½ Tbsp minced garlic
  • ¼ tsp salt
  • 2 Tbsp lemon juice
  • Pepper to taste
  • 2 Tbsp chopped fresh parsley (optional)
  • Diced tomatoes (optional)

  Instructions

  1. Start by mincing fresh garlic as finely as possible on a cutting board. Add salt to minced garlic and smash with the side of a knife to make a paste.
  2. Add garlic paste, tahini, water, lemon juice and pepper to a medium mixing bowl. Whisk until smooth.
  3. Stir in fresh parsley and/or fresh diced tomatoes if desired.
  4. Serve over fish, meat dishes, salads or vegetables. Goes great with our walnut & pistachio crusted baked fish recipe!

• Very Berry Chia Seed Jam
  Read More

  Ingredients

  • 2 cups fresh or frozen berries such as strawberries, blueberries, raspberries or blackberries
  • 2 Tbsp chia seeds
  • 1 Tbsp fresh squeezed lemon juice
  • 1–2 Tbsp honey or maple syrup (optional)

  Instructions

  1. Cook fruit in a sauce pan over medium-high heat, stirring occasionally, until fruit begins to break down. Mash fruit to desired consistency with a potato masher.
  2. Stir in chia seeds, lemon juice and sweetener to taste.
  3. Remove from heat and allow to cool. Jam will thicken as it cools.
  4. Store in refrigerator for up to a week or freeze in small containers for longer storage.

  Notes: This jam is a healthier alternative to traditional sugar-packed jams and jellies. It is excellent as a topping for toast, bagels, pancakes or waffles. Add the nutrition of berries to a PB&J sandwich! Use it to give unsweetened, plain yogurt a pop of fresh flavor and natural sweetness! Other juicy fruits like cherries, plums, peaches, pineapple, mango and kiwi may be used, too—just cut into small pieces before cooking and adjust the chia seeds to accommodate any extra juiciness. Get creative and add different flavor extracts, such as vanilla. Add citrus zest or spices to make your own unique concoction!