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Tomato Salad with Feta and Pistachios

4 servings

Serve this salad as soon as it is assembled so all of the tomato juices and flavor stay where they belong.

  • Kosher salt
  • freshly ground pepper                              tomatoes-3574426_1280
    ¼ cup Basic Lemon Vinaigrette
  • ¼ cup chopped parsley, plus leaves for serving            
  • ¼ cup crumbled feta
  • 3 Tbs pistachios     
  • 1 pound mixed baby tomatoes-some sliced some diced some whole

Directions

  • Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool, then chop.
  • Arrange tomatoes on a plate; season lightly with salt and pepper. Mix vinaigrette, ¼ cup parsley, and two-thirds of pistachios in a small bowl. Drizzle over tomatoes. Top with feta, parsley leaves, and remaining pistachios.

Basic Lemon Vinaigrette   

Pour into sealable jar and shake well 

  • ⅔ cup olive oil
  • ⅓ cup fresh lemon juice
  • Kosher salt
  • freshly ground pepper

Grilled corn and farro salad

Serves 6grilled corn

Ingredients

1 cup uncooked farro ( Find it in the rice aisle at Meijer)

3 ears corn, shucked                               

1/4 cup plus 2 teaspoons olive oil, divided 

1 cup chopped tomatoes                         

1/3 cup chopped pistachios

1/2 cup halved kalamata olives               

1/4 cup chopped basil leaves 

3 tablespoons fresh lemon juice              

1 teaspoon Dijon mustard

1 garlic clove, minced                             

1/2 teaspoon smoked paprika 

Directions

Bring 5 cups of water and a large pinch of salt to a boil. Add the farro and reduce heat to medium-low and simmer until farro is al dente about 15 minutes. Drain and set aside

.While the farro is cooking, heat a grill pan over medium-high heat (or, preheat a grill to medium-high.) Rub the corn kernels with 2 teaspoons of the olive oil and season with salt and pepper. Cook, turning with tongs, until charred, about 10 minutes. Cut off the kernels and add to the farro bowl. 

Add the chopped tomatoes, olives, pistachios and basil to the corn and farro bowl. 

In a separate bowl, whisk together the Dijon mustard, finely minced garlic clove, paprika and lemon juice until garlic is dissolved.. Slowly whisk in the remaining olive oil along with a pinch of salt and pepper. 

Add the dressing to the farro bowl and toss well; season to taste, if needed and serve.

ENJOY YOUR GARDEN PRODUCE/FARMERS MARKET GOODIES…THIS IS THE BEST TIME OF THE YEAR FOR STUFF STRAIGHT OUT OF THE GARDEN/FARM

BLACK BEAN AND CORN SALAD

 Servings: 8   

Author: Elizabeth Lindemann

black beansFor the Dressing:

For the Salad:

  • 45 oz. canned black beans (3 small cans) drained and rinsed
  • 16 oz. frozen corn (3 cups) thawed and patted dry
  • 2 jalapeño peppers de-seeded and diced
  • 1 bell pepper diced (I used 1/2 red and 1/2 orange for color)
  • 1/2 cup fresh cilantro roughly chopped
  • 1/2 cup red onion diced

Instructions

  1. Whisk together olive oil, honey, lime juice, salt, pepper, and cayenne pepper in a large bowl.
  2. Add remaining ingredients to bowl. Taste and adjust seasonings if necessary.
  3. Mix and refrigerate for at least 30 minutes.
  4. Serve cold.

GREEN GODDESS PASTA SALAD

serves 6-8GREEN GODDESS PASTA SALAD

  • 1 lb gemelli cooked according to package instructions, drained
  • 6.35 ounce  Pesto Basil Pesto
  • 1/2 cup vegan Mayonnaise
  • 1 teaspoon sea salt
  • 1 1/2 cups frozen peas cooked according to package instructions
  • 2 cups steamed asparagus chopped
  • 1 1/2 cups chickpeas drained
  • 3/4 cup pine nuts
  1. While pasta is cooking, stir together the pesto and mayo until smooth.
  2. Combine hot pasta, pesto, salt, peas, asparagus, chickpeas, and pine nuts in a large bowl and stir to toss.
  3. Sprinkle with chives and serve!

Taco Vegetarian Lettuce Wraps

Note from Dr. C   I made this with brown rice instead and it was awesome!  Sitting outside in our gazebo eating theses on a yummy spring evening was AMAZING!

Taco vegetarian lettuce wraps with quinoa and black beans put a tasty spin on tacos that will actually keep you full with 16 grams of protein per serving!

Ingredients

  • 1/2 cup quinoa
  • 3 ears of corn, shucked (or 1 cup frozen)
  • 1 15 oz. can black beans
  • 1/2 Tbsp. coconut oil
  • 2 bell peppers, seeded and chopped
  • 1 cup chopped onion
  • 1 1/2 tsp. minced garlic
  • 1/2 lb. mushrooms, washed and sliced
  • 1/2 tsp. salt
  • 1 1/2 tsp. chili powder
  • 1/2 tsp. paprika
  • 1 tsp. ground cumin
  • 1/4 cup chopped cilantro, split in half
  • 3/4 cup salsa
  • 1 cup finely shredded cheddar cheese ( I have used feta too!)
  • 1 head of lettuce (I like butter leaf), washed and leaves separated
  • 1 avocado, diced

Instructions

  1. Bring a pot of water to a boil over high heat. 
  2. Rinse quinoa and add to pot. After quinoa has boiled for about 5 minutes, add corn cobs. Continue boiling for another 10 minutes until both quinoa and corn are fully cooked (if using frozen corn just hold off and add it with the peppers).
  3. Remove from heat and pull out corn cobs. Drain quinoa and set aside. Use a sharp knife to scrape the corn kernels off of the corn cobs.
  4. While quinoa and corn cook, melt coconut oil over high heat. Add onions and bell pepper and sauté until peppers start to brown.
  5. Add garlic and mushrooms and continue cooking until veggies are cooked and lightly browned.
  6. Stir in salt, chili powder, paprika, cumin, half of the chopped cilantro, and 1/4 cup salsa. Add quinoa and black beans. Stir and remove from heat.
  7. Serve veggie filling, grated cheese, additional salsa, cilantro, and avocado to lettuce wraps.

 

Lemon Asparagus Risotto

Spring is to be celebrated, and lemon asparagus risotto is the meal to do it with.

Ingredients: 

  • 5 cups vegetable stock divided          aspargus
  • 1 lb thin asparagus stalks, ends removed
  • 5 tbsp unsalted butter                        
  • 2 large leeks, sliced (about 3 cups total)
  • 2 cloves garlic, minced                            
  • 1 1/2 cups Arborio rice
  • 2/3 cup dry white wine                           
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper      
  • Pinch of red pepper flakes
  • 1/3 cup finely chopped fresh parsley    
  • 2 tsp lemon zestlemons
  • tbsp fresh lemon juice                        
  • ½ cup soft cheese like ricotta
  • 1 cup (4 oz) grated Parmigiano Reggiano cheese, divided

Directions

  • Bring stock to a simmer in a medium-sized saucepan .Slice asparagus into pieces about 2 inches in length.
  • In a large saucepan, melt butter on medium heat. Add sliced leeks and saute for about 8-10 minutes until softened, stirring occasionally. Add garlic and cook until fragrant, about 30 seconds.
  • Stir in rice and cook for about 2 minutes to toast the rice. Stir in white wine and cook until about half of the wine is absorbed, about 2-3 minutes.
  • Add 1 cup warmed stock and stir, making sure to scrape up any browned pieces, or fond, from the bottom of the pan.
  • Once most of the liquid has been absorbed, after about 3-5 minutes, add another cup of stock. Continue to stir constantly until the liquid is absorbed. Repeat this step once more. Add the asparagus to the pan when most of the liquid has been absorbed.
  • Add another cup of stock, and stir in the salt, pepper, and red pepper flakes. Give the risotto a few stirs, and check the rice for doneness. If the rice isn’t done, add the final cup of stock and continue to cook until liquid is absorbed and rice is cooked through.
  • Stir in parsley, lemon zest, lemon juice, and half of the grated cheese. Gently fold in ricotta.   Spoon into bowls and sprinkle with the remaining Parmigiano Reggiano and a grind of fresh black pepper.
  • Serve immediately.

TUSCAN VEGETABLE PASTA

 Serves: 6 

Ingredients

Mix together:

  • 8 ounces cremini mushrooms  
  • 1 cup broccoli florets
  • 1 cup tightly packed spinach
  •  2 red bell peppers, julienned,
  • 1 large onion, chopped 
  1. Spread on baking sheet drizzle with 1T Olive oil and 2 Tbs herbes de provence/Italian herbs. Bake at 450 for 10 minutes.  
  2. Cook 2/3lb penne pasta and then mix with 1 cup mozzarella cheese, 1 cup tomato sauce and the baked veg and transfer to a casserole. 
  3. Top with a drizzle of Olive oil and 1/3 cup grated Parmesan cheese at 450 for 20 mins till bubbly.

      cheese-casserole-283271_1280

 

Enchilada Lasagna

This is looks like a lot of work but it actually comes together very quickly,  Dr.C.

For the Base:

    • 3 medium sweet potatoes, diced                                         
    • 1/2 large onion, diced
    • 1 red pepper, diced                                                             
    • 3 garlic cloves, minced
    • 1 15-ounce can black beans, rinsed and drained                 
    • 1 lime, juiced
    • 2 green onions, sliced
    • 1/2 teaspoon chili powder                                                    
    • 1/2 teaspoon cumin
    • 1 bag spinach, chopped                                                        
    • A handful cilantro, chopped
    • 3 cups  cheese, (vegan if preferred) shredded                       
    • 12-15 corn tortillas

 

For the Sauce:

  • 3 tablespoons olive oil                                                         
  • 1/4 cup flour 1/4 cup tomato paste                                        
  • 2 tablespoons cumin                     
  • 1 tablespoon chili powder                                                    
  • 1/2 teaspoon garlic powder    
  • 1/2 teaspoon onion powder                                                   
  • 4 cups vegetable broth

 

To Make the Enchilada Sauce:

  1. Heat the olive oil.Add all spices and toast them for about 1 minute.
  2. Whisk in the tomato paste.
  3. Finally, whisk in the flour. It will form a ball. Let cook for about 1 more minute.
  4. Slowly add the broth, whisking as you add it, until you get a smooth consistency.
  5. Bring sauce to a boil until it thickens. Set it aside.

To Make the Base:

  1. Preheat oven to 375°F.
  2. Toss the sweet potatoes in olive oil, salt, and pepper and place them on a baking sheet.
  3. Roast them for 20-25 minutes.
  4. In a large pan, sauté the onion and pepper in a little bit of olive oil until they’re soft.
  5. Add the garlic, 1/2 teaspoon chili powder, and cumin.
  6. Cook this for about 2 more minutes.
  7. Add in the spinach and cook it until just wilted.
  8. Remove this from the heat and place the mixture in a bowl
  9. Add the black beans, green onion, lime juice, and cilantro.
  10. Mix this well.
  11. When sweet potatoes are done, add them to this mixture as well and mix it to combine.
  12. Assemble the lasagna in a 9×13 pan.
  13. Cut each corn tortilla in half.
  14. Add 1 cup of sauce to the pan and move it around to cover the bottom.
  15. Place the flat side of the tortillas in the pan so they are flush with the sides of the pan, essentially creating a rectangle with 2 tortillas.
  16. Cover the bottom with tortillas.
  17. Add 1/2 of the sweet potato mixture, 1 cup of cheese, and 1 more cup of enchilada sauce.
  18. Start the layer again with corn tortillas, the rest of the sweet potato mixture, cheese, and sauce.
  19. Finish the dish with a layer of tortillas, cover with the rest of the sauce, and top with the rest of the cheese.
  20. Bake lasagna for 20 minutes, then broil the top until golden brown.
  21. Let it sit for 10 minutes before cutting.

This is from one of my fave sites One Green Planet

VEGAN IRISH STEW

   From “It doesn’t taste like Chicken”

Ingredients

  • 2 tablespoons olive oilIrish stew
  • 2 stalks celery, chopped
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 – 4 cups vegetable broth
  • 1 can (473ml) vegan stout beer (I used Guinness…YUM!)
  • 3 carrots, peeled and cut into chunks
  • 2 parsnips, peeled and cut into chunks
  • 8 oz mushrooms, quartered
  • 2 1/2 cups baby potatoes, halved (or about 2 regular potatoes and cut into chunks)
  • 1/2 cup tomato paste
  • 2 bay leaves
  • 2 teaspoons brown sugar
  • 1 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground pepper

Instructions

  1. Heat a large pot over medium-high heat. Add the olive oil, and when hot add in the celery, onion, and garlic. Sauté until the onion becomes translucent and just begins to brown, about 5 minutes.
  2. Sprinkle in the flour. Stir well to coat the veggies, and cook for another minute to heat up the flour. Add 2 cups of vegetable broth, and scrape the bottom of the pan with your spoon to get any bits off the bottom.
  3. Add in the beer, all of the remaining veggies, tomato paste, and spices. The beer will foam up, but that’s ok, the bubbles and alcohol will cook right out. Bring to a simmer and cook for 10 – 15 minutes until the veggies are fork-tender, but not mushy. The stew will be very thick! If you prefer a thinner stew, feel free to thin it out to taste with 1 to 2 more cups of vegetable broth. Remove bay leaves before serving, and serve hot.

Made this many times… LOVE it…great stick to your ribs food!

Irish Stew

30-Minute Quinoa Enchilada Skillet

For Crazy School Nights…..very yummy!!!!! Serves 6-8

 This entire quinoa skillet dish is cooked from start to finish in 30 minutes, all in ONE pot! It’s a healthy, nutritious & flavorful family-friendly dish!

Ingredients:quinoa

  • 1 large sweet potato, peeled and cubed
  • 5 cloves of garlic, minced
  • 1 cup uncooked quinoa, rinsed and drained
  • 2 cups vegetable broth
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika
  • 1 teaspoon chili powder
  • salt & pepper to taste
  • 1 cup enchilada sauce
  • 1 15-oz. can black beans, drained
  • ½ cup corn kernels
  • 1 14 oz. can diced tomatoes, drained
  • 1 ¼ cup shredded cheese
  • Optional toppings: avocados, sour cream/Greek yogurt on top, parsley for garnish

Directions:

  1. In a 12-inch nonstick skillet with a lid, heat 1 tablespoon of oil (I used coconut oil, you can use the oil of your choice) over medium heat and add the sweet potato and garlic, stirring together with the oil to coat. Cook for about 2 minutes, stirring and watching the garlic so it doesn’t burn.
  2. Add the quinoa, vegetable broth, salt, pepper, ground cumin, paprika and chili powder and stir to combine.
  3. Bring the mixture to a boil over high heat, then reduce the temperature to a simmer, cover, and continue to simmer to 15 minutes until most of the liquid has been absorbed by the quinoa and the quinoa has popped and begins to look fluffy.
  4. Add the enchilada sauce, black beans, corn kernels, and diced tomatoes. Stir in and cook for another 5 minutes until heated through.
  5. Sprinkle the cheese over the top of the dish and cover the skillet so that the cheese melts.
  6. Serve with optional garnishes such as parsley, avocados and sour cream/Greek yogurt on top. Enjoy!

Notes

  1. This dish freezes well, but I would not add the cheese if I was freezing. After thawing, add the cheese when reheating the dish.
    2. This dish tastes even better as leftovers!
    3. Feel free to add in your own ingredients. This is a great dish to add vegetables that are perhaps a little past their prime!