March 30, 2021

Herb and Goat Cheese Crustless Quiches

Thyme’s vibrant flavor enhances mild goat cheese and eggs and aromatically complements parsley’s steady flavor.  Make these easy, egg-based bites up to three days in advance, and store in the fridge for a quick power breakfast on busy days. Ingredients 1 shallot 1 cup packed and shredded baby spinach or kale ½ cup lightly packed, minced fresh parsley 2 Tbs. fresh thyme leaves 8 eggs ½ cup crumbled goat cheese ½ cup low-fat (1 percent) cottage cheese ⅓ cup cornmeal ½ tsp. salt Procedure Preheat oven to 375 degrees, and grease a standard muffin tin with cooking spray. Chop shallot, […]
August 25, 2020

Relax with Mexican Roasted Chickpea Salad

This tasty salad is a mixture of nutritious vitamins from lettuce and grape tomatoes, and offers healthy fats, too. Best of all, it’s vegan, offers a good amount of fiber from the chickpeas, and helps promote sleepiness if you’ve been staying up too late. Ingredients: 1 (15-ounce) can chickpeas (drained, rinsed and dried) 1 Tbs. extra-virgin olive oil 1 tsp. ground cumin 1 tsp. chili powder 1 tsp. smoked paprika ½ tsp. salt, divided 2 ears sweet corn (kernels removed) ½ cup fresh salsa ¼ cup plain almond milk yogurt (TRY: Kite Hill or Silk) ¼ cup chopped, fresh cilantro […]
August 11, 2020

Summertime Chicken Salad Cups Are Delicious!

Fresh fruit—including honeydew melon and mango—provides a delicious complementary note to this salad’s savory flavors, offered by jalapeños, red onion, and a dash of cider vinegar. Top it off with some fresh mint and basil, and everyone will be looking for seconds. It’s dairy free and gluten free, too. Ingredients: ¼ cup water ¼ cup cider vinegar 2 Tbs. honey ½ tsp. kosher or sea salt 2 medium jalapeños, stemmed and thinly sliced crosswise (seeds removed) 12 ounces sliced, cooked chicken ½ medium cucumber; halved lengthwise, seeded and thinly sliced ⅓ cup slivered red onion ¼ cup torn, fresh mint […]
June 3, 2020

Vegan Swiss Chard & Spicy Guacamole Quesadillas

Stuffed with perfectly spiced veggies and creamy guacamole, these cheese-free quesadillas will awaken your senses with unique pops of flavor from plumped raisins and orange juice. Ingredients 1 ripe Hass avocado (peeled and pitted; reserve pit) 2 Tbs. fresh cilantro (minced) 1/4 cup red onion (diced) 1 clove garlic (minced) 1/4 (about 1/2 tsp.) fresh habanero or jalapeño chile (seeded and finely chopped) 1 Tbs. fresh lime juice 1 pinch cayenne pepper 1/4 tsp., plus more to taste coarse sea salt 2 Tbs/ raisins (optional) 1 large bunch (1 pound) Swiss chard chiffonade 1/2 Tbs., plus a little extra extra-virgin […]
April 20, 2018

Orzo Salad ‘Lambs’ It Up!

To make this dish gluten free, use gluten-free bread crumbs in the meatballs and swap in quinoa for the orzo. Herbed Lamb Meatballs with Orzo Salad Ingredients: 2 cloves garlic, peeled ½ cup packed flat-leaf parsley leaves 2 Tbs. fresh mint leaves 1 Tbs. fresh oregano leaves 1 tsp. ground cumin ½ tsp. salt ⅛ tsp. ground pepper 1 pound ground lamb ½ cup bread crumbs 1 egg 8 ounces orzo pasta 2 cups halved cherry tomatoes 1 small cucumber, sliced ¼ cup chopped fresh parsley 2 Tbs. olive oil ½ cup crumbled feta cheese FOR THE LEMON-PARSLEY YOGURT SAUCE: […]
August 8, 2017

Get Creative with Beet “Carpaccio” Salad

Serve this recipe as a creative salad course, or serve open-faced as appetizers. If serving as appetizers, top beet rounds and cheese with a few arugula leaves and drizzle with dressing. This recipe makes more vegan cheese than you’ll use. Store extra in the refrigerator up to 2 weeks. If your beet rounds are especially large, add another teaspoon of vegan cheese per round. It’s Gluten Free and Vegan! Ingredients: 2 large red or yellow beets, scrubbed FOR THE RAW VEGAN CHEESE: 1½ cups raw cashews, soaked at least 2 hours and up to 12 hours 1 Tbs. raw apple […]
June 27, 2017

Balsamic Peaches with Crème Fraîche

A simple mix of sweet-tangy balsamic vinegar, orange juice and honey are all you need to turn in-season peaches into a fancy dessert. Top with a dollop of crème fraiche or Greek yogurt and call it done! The recipe is Gluten Free and Vegetarian. Ingredients: 3 peaches, halved and pitted 1/2 cup balsamic vinegar 1/4 cup orange juice 1 Tbs. honey Crème fraîche (for topping) Instructions: Place peaches, cut-side up, in a large casserole dish In a medium bowl, combine balsamic vinegar, orange juice, and honey. Mix well. Pour over peaches and let absorb for 15 minutes. In a large […]
June 13, 2017

Blooming Wild Rice & Blackberry Salad

You don’t need to boil water to make blooming rice, which makes this salad a perfect choice for a hot, late-summer meal or potluck. You can bloom a batch of rice ahead of time and refrigerate it up to 5 days prior to making this salad or using it in other recipes. *Bloomed Wild Rice: Rinse 1 cup uncooked, organic wild rice in a mesh strainer; place in a bowl and add purified water until there is at least 1 inch water above the rice. Let rice soak for 2–3 days until rice “blooms,” changing the water 1–2 times a […]
May 10, 2017

Portobello Mushroom and Steak Salad with Blue Cheese

You can enjoy a classic steak salad that’s lighter on the steak but just as satisfying, with the smart addition of rich and hearty portobello mushrooms. The recipe is Gluten Free and grain free. Ingredients: ¼ cup balsamic vinegar ⅓ cup plus 1 tablespoon extra-virgin olive oil, divided 1 tsp. Dijon mustard 1 Tbs. maple syrup 1 garlic clove, grated ¼ tsp. salt ¼ tsp. ground black pepper 4 large portobello mushroom caps (5–6 inches in diameter) 8 ounces flank steak 2 heads romaine lettuce, chopped 2 cups halved cherry tomatoes 4 ounces crumbled blue cheese Directions: In a small […]