Category: Recipes

Yield: 6 Servings | Prep Time: 25 Minutes | Source: www.soscuisine.com

Ingredients:

• 1 tbsp canola oil
• 12 cups red cabbage
• 1 leek, finely chopped
• 1 clove garlic, minced
• ½ tsp curry powder
• 1 tbsp ginger root, grated
• 1 pinch salt (optional)
• Ground pepper to taste (optional)
• ¼ cup creamy soy preparation for cooking (optional)
• 2 green onions, finely chopped

Instructions:

1. Prepare the vegetables: Chop the leek, garlic, and cabbage.
2. Heat the oil in a saucepan over medium heat. Add the leek and garlic, then sauté 3-4 min until softened. Grate the ginger and add it to the pan. Stir in the curry and cook 1 min with stirring. Lower to heat, then add the cabbage and cook 10 min with occasional stirring.
3. Pour in the broth, bring it to a boil, cover and simmer until the cabbage is fully cooked, about 15 min. Add salt and pepper to taste.
4. Take the pan off the heat, let it cool down a few minutes then purée the soup in a blender or food processor. Adjust the seasoning, then ladle the soup into bowls. Garnish with soy preparation and chopped scallions, then serve (warm or at room temperature).

20 Minutes | Source: www.asweetpeachef.com

Yield: 6 Servings | Prep Time: 1 Hour 30 Minutes | Source: www.delish.com

Ingredients:

• 1/2 c. uncooked rice
• 2 tbsp. extra-virgin olive oil, plus more for drizzling
• 1 medium onion, chopped
• 1 tbsp. tomato paste
• 3 cloves garlic, minced
• 1 lb. ground beef
• 1 (14.5-oz.) can diced tomatoes
• 1 tsp. dried oregano
• Kosher salt
• Freshly ground black pepper
• 6 bell peppers, tops and cores removed
• 1 c. shredded Monterey jack
• Freshly chopped parsley, for garnish

Instructions:

1. Preheat oven to 400°. In a small saucepan, prepare rice according to package instructions. In a large skillet over medium heat, heat oil. Cook onion until soft, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat.
2. Return beef mixture to skillet, then stir in cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Let simmer until liquid has reduced slightly, about 5 minutes.
3. Place peppers cut side-up in a 9″-x-13″ baking dish and drizzle with oil. Spoon beef mixture into each pepper and top with Monterey jack, then cover baking dish with foil.
4. Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more.
5. Garnish with parsley before serving.

Yield: 6 Servings | Prep Time: 1 Hour 15 Minutes | Source: www.healthy-delicious.com

Ingredients:

• 1 pound beets
• 6 cups arugula
• 2 oranges, segmented
• 1/4 small red onion, minced
• 1/4 cup olive oil
• 1/4 cup apple cider vinegar
• 2 limes, juiced
• 1/4 cup fresh cilantro, chopped
• sea salt and cracked black pepper

Instructions:

1. Heat your oven to 450ºF.
2. Line a baking dish with foil. Add the beets (trim off any leafy greens), then cover tightly with more foil. Roast for 45 minutes to 1 hour, or until the beets can be easily pierced with a fork.
3. Let the beets cool to the touch, then peel and cut into a large dice. Refrigerate until ready to use.
4. Arrange the arugula over a large serving platter. Top with the beets and oranges.
5. In a measuring cup, combine the onion, oil, vinegar, lime juice, and cilantro. Season with salt and pepper. Pour the dressing over the salad. Let sit 5 minutes before serving.

Yield: 4 Servings | Source: www.kristineskitchenblog.com

Ingredients:

• 2 medium delicata squash
• olive oil
• salt and pepper
• ¾ cup uncooked quinoa, rinsed well
• ½ cup chopped red onion
• 1 clove garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 8 ounce can tomato sauce
• ¼ cup water
• 15 ounce can black beans, rinsed and drained
• ¼ cup fresh cilantro
• 1 cup grated cheddar cheese
• additional cilantro or cheddar cheese for serving, if desired

Instructions:

Roast the Squash:

• Preheat oven to 375 degrees F. Slice the tough stem end of the delicata squash, then slice each squash in half lengthwise and scoop out the seeds. Place cut-side-up in a baking dish and lightly brush with olive oil on all sides. Sprinkle with salt and pepper. Roast squash for 30-35 minutes, until tender when pierced with a fork. Maintain oven temperature.

Cook the Quinoa:

• Bring 1 ¼ cups water to a boil in a small saucepan. Stir in the quinoa, reduce heat, cover, and simmer until liquid has been absorbed, 12-15 minutes. Remove from heat.

Prepare the Filling:

• In a medium saucepan, heat 2 teaspoons olive oil over medium heat. Add the onion and cook, stirring occasionally, until soft, about 3 minutes. Stir in the garlic, chili powder, cumin, ¼ teaspoon salt, tomato sauce, and water, and cook at a low simmer for 5 minutes. Remove from the heat. Stir in the cooked quinoa, black beans, cilantro, and cheddar cheese.

Fill and Bake the Stuffed Squash:

• Scoop the filling into the squash halves. Bake in the 375-degree oven for 10 minutes, until filling is heated through and squash is tender. Serve, topped with additional cheese and cilantro if desired.

Yield: 4 Servings | Prep Time: 15 Minutes | Source: www.pinchofyum.com

Ingredients:

• 4 tomatoes
• 1/2 cup cooked brown rice
• 1/2 cup fresh sweet corn
• 1 clove garlic, minced
• a handful of fresh basil ribbons
• salt and pepper to taste
• grated cheese

Instructions:

1. Husk corn cob. Wash and dry the corn. Slice corn off the cob. Place corn in a sturdy non-stick or cast-iron skillet over medium high heat with no oil or butter. Let sit for 3-4 minutes and stir. Repeat until corn gets nice and brown on the outside. Remove from heat and set aside.
2. Cut the tops of the tomatoes off and carefully scoop out the flesh, reserving the flesh in a separate bowl. Set whole tomatoes aside. Crush the tomato flesh with the back of a spoon or in a food processor until there are no large chunks. Don’t totally puree it – just chop/mash it up.
3. Combine the mashed tomato mixture, brown rice, basil, corn and garlic. Season with salt and pepper. Add a small handful of the shredded cheese, reserving some for topping. Stir it all together until well-mixed.
4. Preheat broiler. Stuff the whole tomatoes with the tomato, rice, and corn mixture until rounded on the top. Top with shredded cheese. Broil for 3-5 minutes or until cheese reaches desired meltiness and tomatoes are heated through.

Yield: 2 Servings | Prep Time: 15 Minutes | Source: www.abeautifulplate.com

 For the Mushrooms

• 2 large (4-inch diameter) portobello mushrooms, stems trimmed
•  extra virgin olive oil
•  salt and pepper
• 1 cup marinara sauce

For the Sauteed Spinach

• 1 tablespoon olive oil
• 1 shallot, finely sliced
• 6 ounces baby spinach
• salt and pepper

 For the Breadcrumb Topping

• 2 tablespoons unsalted butter
• 1 shallot, finely chopped
• 1/2 cup panko breadcrumbs
• 1 garlic clove, finely minced
• salt and pepper

Instructions:

1. Roast the Portobello Mushrooms: Preheat the oven to 450 degrees Fahrenheit with a rack in the center position. Lightly spray or brush a standard sheet pan with olive oil. Distribute the portobello mushrooms, stem side up, on the baking sheet and brush or spray lightly with olive oil. Season with salt and pepper. Roast for 15 to 25 minutes (*this time will vary depending on the size of your mushrooms, check after 10 minutes or so to be sure), or until tender. If any moisture collects in the mushroom caps, carefully drain and discard. Set aside on a large plate as you prepare the filling and crispy panko breadcrumb topping.
2. Prepare the Sautéed Spinach: Heat the oil in a large sauté pan over medium-low heat. Add the sliced shallots and sauté for 3 to 4 minutes, stirring frequently, or until soft and translucent. Add the baby spinach, increase the heat to medium-high. Sauté until just wilted, stirring continuously. Season with salt and pepper and set aside.
3. Prepare the Crispy Breadcrumb Topping: Melt the butter in a small sauté pan over medium heat. Once the butter is just beginning to sizzle, add the chopped shallots and a pinch of salt and cook for 1 to 2 minutes, stirring continuously. Add the panko breadcrumbs and minced garlic, and toast for three to four minutes, stirring constantly to prevent the breadcrumbs from burning, or until the breadcrumbs are very light golden in color.
4. Assembly: Reduce the oven temperature to 425 degrees Fahrenheit. Line the same sheet pan with parchment paper.
5. Distribute: Spread the roasted mushrooms, stem side up in the center of the sheet pan so that they are just touching each other. Fill each mushroom with a large spoonful of marinara sauce. Distribute the sautéed spinach evenly among the mushrooms, spooning it on top of the sauce. Sprinkle the mushrooms with the remaining breadcrumb mixture.
6. Bake at 425 degrees for 10 to 15 minutes, or until heated through and the breadcrumbs are golden brown and goat cheese is just beginning to soften. Be careful to ensure that the breadcrumbs do not brown. Serve immediately.

Prep Time: 45 Minutes | Source: www.wrightfamilytable.com

Ingredients:

• 4-6 roma tomatoes
• 1 medium onion, diced
• 3 medium sized anaheim peppers
• 3 large cloves garlic
• 1 mango (optional)
• Olive oil
• 1-2 small limes, juiced (to taste)
• ½-3/4 cup cilantro leaves, loosely packed
• Green onion to garnish
• Salt and freshly ground pepper to taste

Instructions:

1. Start the grill and make sure it gets up to temperature. If using an oven, preheat it to 425 degrees.
2. Place tomatoes, onion, peppers, garlic, and mango (if using) on grill. (Using a grill wok for the smaller vegetables can be handy). A baking sheet will work for the oven just fine. Gently drizzle olive oil on the vegetables.
3. Roast on the grill until vegetables become tender and begin to show nice color. (About 15 minutes). For the oven, roast veggies on baking sheet for 25-30 minutes.
4. Let roasted vegetables cool about 5 minutes. Then dice them up to your desired size. A food processor can also be used to achieve a less chunky consistency.
5. Combine all of the diced vegetables in a large bowl, add in lime juice and cilantro until desired consistency. Mix well.
6. Season with salt and pepper to taste and garnish with green onion. Allow salsa to chill for at least an hour before serving.

Yield: 10 Servings | Prep Time: 1 Hour 25 Minutes | Source: www.southernliving.com

Ingredients:

• 10 large pattypan squash (4 to 6 inches wide)
• ¼ teaspoon kosher salt
• 1 pound 90% lean ground beef
• ½ cup chopped red onion
• 1 tablespoon minced garlic
• 8 ounces baby spinach
• 2 large eggs, lightly beaten
• ²/₃ cup cooked brown rice
• ½ teaspoon black pepper
• ¼ cup chopped fresh dill, divided
• Chives, chopped (optional)
• 5 ounces feta cheese, crumbled (about 1¼ cups)

Instructions:

1. Preheat oven to 350°F. Cut off top third of each squash, and scoop out pulp, using a serrated corer or melon baller, leaving a 1-inch shell intact. Coarsely chop pulp; reserve 1 cup of chopped pulp and discard remaining pulp. Place squash bowls in an 11×13-inch baking dish, and sprinkle with salt. Bake in preheated oven 10 minutes.
2. Place beef in skillet, and cook, stirring to crumble, until starting to brown, about 6 minutes. Add onion, garlic, and reserved 1 cup chopped squash pulp to skillet, and cook, stirring occasionally, until tender, about 3 minutes. Stir in spinach; cover and cook until spinach is wilted, about 2 minutes. Uncover and cook until liquid is almost evaporated, about 1 minute. Transfer beef mixture to a medium bowl; cool 10 minutes.
3. Stir eggs, cooked rice, pepper, and 3 tablespoons of the dill into beef mixture. Gently stir in cheese. Spoon mixture into baked squash bowls.
4. Bake squash in preheated oven until tops begin to brown and squash is tender, about 30 minutes. Sprinkle squash with remaining 1 tablespoon dill and chives to garnish.