New Year's Day Black-eyed Peas

Ingredients

• Servings: 16
• 1 pound dry black-eyed peas
• 2 cups chopped cooked ham
• salt and pepper to taste
• 1 pinch garlic powder
• 2 onions, diced
• 1 (14.5 ounce) can whole tomatoes

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs

Ready Time: 3 hrs 15 mins


• place black-eyed peas in 8 quart pot. add enough water to fill pot 3/4 full. stir in ham and diced onions, and season with salt, pepper, and garlic powder. place tomatoes in a blender or food processor, and blend until the tomatoes are liquefied. add tomatoes to pot. bring all ingredients to boil. cover the pot, and simmer on low heat for 2 1/2 to 3 hours, or until the peas are tender.

corn on the cob latino

Ingredients

• Servings: 8
• 1/2 cup fresh orange juice
• 4 limes, juiced
• 1 lemon, juiced
• 1 aji pepper, seeded
• 1 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 4 cloves garlic, minced
• 1/2 teaspoon ground cinnamon
• 6 tablespoons margarine
• 4 banana leaves, or as needed
• 8 ears corn on the cob, husks and silk removed

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• blend orange juice, lime juice, lemon juice, aji pepper, sea salt, black pepper, garlic, and cinnamon in a blender until pepper and garlic are very finely chopped, about 30 seconds. add margarine and blend until smooth, 30 seconds to 1 minute.
• line a large baking sheet with aluminum foil; lay banana leaves foil. place ears of corn on banana leaves and spread margarine mixture evenly over corn. wrap foil and banana leaves over the seasoned ears of corn, using more foil if necessary to tightly seal corn in a bundle.
• bake in the preheated oven until corn is tender and flavors have blended, 1 1/2 hours. unwrap and serve.

Tapenade

Ingredients

• Servings: 6
• 1 clove garlic, chopped
• 1 3/4 cups whole, pitted kalamata olives
• 1 (2 ounce) can anchovy fillets, rinsed
• 2 tablespoons capers
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• 3 tablespoons lemon juice
• 4 tablespoons olive oil

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in an electric blender. slowly drip the olive oil into the blender while you are blending the ingredients together. blend until a paste is formed.

calabacitas con elote (zucchini with corn)

Ingredients

• Servings: 6
• 2 1/2 cups fresh corn kernels
• 1 tablespoon olive oil
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1 pound zucchini, sliced
• 3 roma (plum) tomatoes, chopped
• 1 fresh poblano chile pepper - seeded, deveined, and chopped
• salt and black pepper to taste
• 1/4 cup crumbled cotija cheese

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• place the corn in a saucepan with enough water to cover; bring to a boil. place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. drain.
• heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. stir the corn kernels into the mixture; add the poblano pepper. season with salt and pepper; stir. cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. sprinkle with the cotija cheese to serve.

spinach quiche

Ingredients

• Servings: 1
• 1/2 cup butter
• 3 cloves garlic, chopped
• 1 small onion, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (4.5 ounce) can mushrooms, drained
• 1 (6 ounce) package herb and garlic feta, crumbled
• 1 (8 ounce) package shredded cheddar cheese
• salt and pepper to taste
• 1 (9 inch) unbaked deep dish pie crust
• 4 eggs, beaten
• 1 cup milk
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• in a medium skillet, melt butter over medium heat. saute garlic and onion in butter until lightly browned, about 7 minutes. stir in spinach, mushrooms, feta and 1/2 cup cheddar cheese. season with salt and pepper. spoon mixture into pie crust.
• in a medium bowl, whisk together eggs and milk. season with salt and pepper. pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
• bake in preheated oven for 15 minutes. sprinkle top with remaining cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. allow to stand 10 minutes before serving.

Broccoli With Garlic Butter And Cashews

Ingredients

• Servings: 6
• 1 1/2 pounds fresh broccoli, cut into bite size pieces
• 1/3 cup butter
• 1 tablespoon brown sugar
• 3 tablespoons soy sauce
• 2 teaspoons white vinegar
• 1/4 teaspoon ground black pepper
• 2 cloves garlic, minced
• 1/3 cup chopped salted cashews

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• place the broccoli into a large pot with about 1 inch of water in the bottom. bring to a boil, and cook for 7 minutes, or until tender but still crisp. drain, and arrange broccoli on a serving platter.
• while the broccoli is cooking, melt the butter in a small skillet over medium heat. mix in the brown sugar, soy sauce, vinegar, pepper and garlic. bring to a boil, then remove from the heat. mix in the cashews, and pour the sauce over the broccoli. serve immediately.

italian kale

Ingredients

• Servings: 4
• 1 bunch kale, stems removed and leaves coarsely chopped
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• salt and ground black pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• cook the kale in a large, covered saucepan over medium-high heat until the leaves wilt. once the volume of the kale is reduced by half, uncover and stir in the garlic, olive oil and vinegar. cook while stirring for 2 more minutes. add salt and pepper to taste.

Quinoa And Black Beans

Ingredients

• Servings: 10
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

indian chickpeas

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1/2 cup onion, chopped
• 1 tablespoon minced fresh ginger root
• 1/8 teaspoon garam masala
• 2 teaspoons channa masala spice mix
• 1 large tomato, chopped
• 1 1/2 cups water
• 2 (15.5 ounce) cans garbanzo beans, drained and rinsed
• salt to taste

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• heat oil in a saucepan over medium-high heat. stir in the garlic, onion, and ginger, and cook until browned. stir in the garam masala, channa masala spice, tomato, water, and garbanzos; season to taste with salt. bring to a simmer, the reduce heat to low, cover and simmer until garbanzos are very soft, about 20 minutes.

Sesame Parmesan Zucchini

Ingredients

• Servings: 4
• 1 medium zucchini, quartered and cut into 1/2-inch slices
• 2 tablespoons olive oil
• 1/4 teaspoon sesame oil
• 2 teaspoons sesame seeds
• 2 tablespoons parmesan cheese
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon garlic salt

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 400 degrees f (200 degrees c).
• in a large bowl, toss the zucchini with the olive oil, sesame oil, sesame seeds, parmesan cheese, cayenne pepper, and garlic salt. spread in a single layer on a baking sheet.
• bake 20 minutes in the preheated oven, until lightly browned.

Guacamole

Ingredients

• Servings: 4
• 3 avocados - peeled, pitted, and mashed
• 1 lime, juiced
• 1 teaspoon salt
• 1/2 cup diced onion
• 3 tablespoons chopped fresh cilantro
• 2 roma (plum) tomatoes, diced
• 1 teaspoon minced garlic
• 1 pinch ground cayenne pepper (optional)

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a medium bowl, mash together the avocados, lime juice, and salt. mix in onion, cilantro, tomatoes, and garlic. stir in cayenne pepper. refrigerate 1 hour for best flavor, or serve immediately.

Spicy Indian (gujarati) Green Beans

Ingredients

• Servings: 4
• 1 pound fresh green beans, trimmed and cut into 1 inch pieces
• 1/4 cup vegetable oil
• 1 tablespoon black mustard seed
• 4 cloves garlic, finely chopped
• 1 dried red chile pepper, crushed
• 1 teaspoon salt
• 1/2 teaspoon white sugar
• ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a large pot of water to a boil. place the green beans in the pot, and cook briefly, removing after 3 to 4 minutes. drain, and rinse with cold water.
• heat the oil in a skillet over medium heat. stir in the mustard seed and garlic, and cook until golden brown. mix in the chile pepper. place the green beans in the skillet, and season with salt and sugar. cook and stir 8 minutes, or until tender. season with pepper to serve.

Guacamole

Ingredients

• Servings: 4
• 3 avocados - peeled, pitted, and mashed
• 1 lime, juiced
• 1 teaspoon salt
• 1/2 cup diced onion
• 3 tablespoons chopped fresh cilantro
• 2 roma (plum) tomatoes, diced
• 1 teaspoon minced garlic
• 1 pinch ground cayenne pepper (optional)

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a medium bowl, mash together the avocados, lime juice, and salt. mix in onion, cilantro, tomatoes, and garlic. stir in cayenne pepper. refrigerate 1 hour for best flavor, or serve immediately.

New Year's Day Black-eyed Peas

Ingredients

• Servings: 16
• 1 pound dry black-eyed peas
• 2 cups chopped cooked ham
• salt and pepper to taste
• 1 pinch garlic powder
• 2 onions, diced
• 1 (14.5 ounce) can whole tomatoes

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs

Ready Time: 3 hrs 15 mins


• place black-eyed peas in 8 quart pot. add enough water to fill pot 3/4 full. stir in ham and diced onions, and season with salt, pepper, and garlic powder. place tomatoes in a blender or food processor, and blend until the tomatoes are liquefied. add tomatoes to pot. bring all ingredients to boil. cover the pot, and simmer on low heat for 2 1/2 to 3 hours, or until the peas are tender.

hoisin-glazed salmon

Ingredients

• Servings: 6
• 1/3 cup reduced-sodium soy sauce
• 1/4 cup hoisin sauce
• 1 tablespoon chili garlic sauce
• 2 tablespoons fresh lemon juice
• 1 tablespoon grated fresh ginger root
• 1 clove garlic, pressed
• 2 tablespoons olive oil
• 6 (6 ounce) skinless, boneless salmon fillets

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 1 hr 10 mins


• whisk together the soy sauce, hoisin sauce, chili sauce, lemon juice, ginger, garlic, and olive oil in a 9x13 inch baking dish. place the salmon fillets into the marinade, and turn to evenly coat. cover the dish with plastic wrap, and marinate in the refrigerator for 30 minutes.
• preheat an oven to 350 degrees f (175 degrees c). remove and discard the plastic wrap from the salmon, use a spoon to scoop up the marinade that has collected in the bottom of the baking dish, and drizzle it over the salmon fillets.
• bake in the preheated oven until the salmon flakes easily with a fork, about 30 minutes.

Guacamole

Ingredients

• Servings: 4
• 3 avocados - peeled, pitted, and mashed
• 1 lime, juiced
• 1 teaspoon salt
• 1/2 cup diced onion
• 3 tablespoons chopped fresh cilantro
• 2 roma (plum) tomatoes, diced
• 1 teaspoon minced garlic
• 1 pinch ground cayenne pepper (optional)

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a medium bowl, mash together the avocados, lime juice, and salt. mix in onion, cilantro, tomatoes, and garlic. stir in cayenne pepper. refrigerate 1 hour for best flavor, or serve immediately.

indian chickpeas

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1/2 cup onion, chopped
• 1 tablespoon minced fresh ginger root
• 1/8 teaspoon garam masala
• 2 teaspoons channa masala spice mix
• 1 large tomato, chopped
• 1 1/2 cups water
• 2 (15.5 ounce) cans garbanzo beans, drained and rinsed
• salt to taste

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• heat oil in a saucepan over medium-high heat. stir in the garlic, onion, and ginger, and cook until browned. stir in the garam masala, channa masala spice, tomato, water, and garbanzos; season to taste with salt. bring to a simmer, the reduce heat to low, cover and simmer until garbanzos are very soft, about 20 minutes.

Quinoa And Black Beans

Ingredients

• Servings: 10
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Garlic Asparagus With Lime

Ingredients

• Servings: 4
• 1 teaspoon butter
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 medium shallot, minced
• 1 bunch fresh asparagus spears, trimmed
• 1/4 lime, juiced
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• melt butter with olive oil in a large skillet over medium heat. stir in garlic and shallots, and cook for 1 to 2 minutes. stir in asparagus spears; cook until tender, about 5 minutes. squeeze lime over hot asparagus, and season with salt and pepper. transfer to serving plate, and garnish with lime wedges.

calabacitas con elote (zucchini with corn)

Ingredients

• Servings: 6
• 2 1/2 cups fresh corn kernels
• 1 tablespoon olive oil
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1 pound zucchini, sliced
• 3 roma (plum) tomatoes, chopped
• 1 fresh poblano chile pepper - seeded, deveined, and chopped
• salt and black pepper to taste
• 1/4 cup crumbled cotija cheese

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• place the corn in a saucepan with enough water to cover; bring to a boil. place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. drain.
• heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. stir the corn kernels into the mixture; add the poblano pepper. season with salt and pepper; stir. cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. sprinkle with the cotija cheese to serve.

Broccoli With Garlic Butter And Cashews

Ingredients

• Servings: 6
• 1 1/2 pounds fresh broccoli, cut into bite size pieces
• 1/3 cup butter
• 1 tablespoon brown sugar
• 3 tablespoons soy sauce
• 2 teaspoons white vinegar
• 1/4 teaspoon ground black pepper
• 2 cloves garlic, minced
• 1/3 cup chopped salted cashews

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• place the broccoli into a large pot with about 1 inch of water in the bottom. bring to a boil, and cook for 7 minutes, or until tender but still crisp. drain, and arrange broccoli on a serving platter.
• while the broccoli is cooking, melt the butter in a small skillet over medium heat. mix in the brown sugar, soy sauce, vinegar, pepper and garlic. bring to a boil, then remove from the heat. mix in the cashews, and pour the sauce over the broccoli. serve immediately.

spinach quiche

Ingredients

• Servings: 1
• 1/2 cup butter
• 3 cloves garlic, chopped
• 1 small onion, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (4.5 ounce) can mushrooms, drained
• 1 (6 ounce) package herb and garlic feta, crumbled
• 1 (8 ounce) package shredded cheddar cheese
• salt and pepper to taste
• 1 (9 inch) unbaked deep dish pie crust
• 4 eggs, beaten
• 1 cup milk
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• in a medium skillet, melt butter over medium heat. saute garlic and onion in butter until lightly browned, about 7 minutes. stir in spinach, mushrooms, feta and 1/2 cup cheddar cheese. season with salt and pepper. spoon mixture into pie crust.
• in a medium bowl, whisk together eggs and milk. season with salt and pepper. pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
• bake in preheated oven for 15 minutes. sprinkle top with remaining cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. allow to stand 10 minutes before serving.

asian lettuce wraps

Ingredients

• Servings: 8
• 2 teaspoons spectrum naturals® canola oil
• 1 (320 g) package yves veggie cuisine® garden veggie crumble
• 1 clove garlic, minced
• 2 teaspoons grated gingerroot
• 2 tablespoons hoisin sauce
• 1/2 teaspoon spectrum naturals® sesame oil unrefined
• 1 pinch dried red chile peppers
• leaf lettuce
• toppings:
• 1/2 cup shredded carrot
• 1/2 cup diced english cucumber
• 1/2 cup diced sweet red pepper
• 1/3 cup chopped green onion
• 1/3 cup chopped fresh coriander

Recipe

Preparation Time: 15 mins Cook Time: 7 mins Ready Time: 22 mins


• in a large non-stick skillet, heat oil over medium heat. add garden veggie crumble, garlic and gingerroot. cook for 2 minutes, stirring occasionally.
• stir in hoisin sauce and sesame oil. add chile peppers or pepper sauce, to taste. reduce heat to low; cook for 5 minutes.
• place about 3 tablespoons (45 ml) veggie filling on each lettuce leaf. add toppings. roll up lettuce.

Guacamole

Ingredients

• Servings: 4
• 3 avocados - peeled, pitted, and mashed
• 1 lime, juiced
• 1 teaspoon salt
• 1/2 cup diced onion
• 3 tablespoons chopped fresh cilantro
• 2 roma (plum) tomatoes, diced
• 1 teaspoon minced garlic
• 1 pinch ground cayenne pepper (optional)

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a medium bowl, mash together the avocados, lime juice, and salt. mix in onion, cilantro, tomatoes, and garlic. stir in cayenne pepper. refrigerate 1 hour for best flavor, or serve immediately.

hoisin-glazed salmon

Ingredients

• Servings: 6
• 1/3 cup reduced-sodium soy sauce
• 1/4 cup hoisin sauce
• 1 tablespoon chili garlic sauce
• 2 tablespoons fresh lemon juice
• 1 tablespoon grated fresh ginger root
• 1 clove garlic, pressed
• 2 tablespoons olive oil
• 6 (6 ounce) skinless, boneless salmon fillets

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 1 hr 10 mins


• whisk together the soy sauce, hoisin sauce, chili sauce, lemon juice, ginger, garlic, and olive oil in a 9x13 inch baking dish. place the salmon fillets into the marinade, and turn to evenly coat. cover the dish with plastic wrap, and marinate in the refrigerator for 30 minutes.
• preheat an oven to 350 degrees f (175 degrees c). remove and discard the plastic wrap from the salmon, use a spoon to scoop up the marinade that has collected in the bottom of the baking dish, and drizzle it over the salmon fillets.
• bake in the preheated oven until the salmon flakes easily with a fork, about 30 minutes.

calabacitas con elote (zucchini with corn)

Ingredients

• Servings: 6
• 2 1/2 cups fresh corn kernels
• 1 tablespoon olive oil
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1 pound zucchini, sliced
• 3 roma (plum) tomatoes, chopped
• 1 fresh poblano chile pepper - seeded, deveined, and chopped
• salt and black pepper to taste
• 1/4 cup crumbled cotija cheese

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• place the corn in a saucepan with enough water to cover; bring to a boil. place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. drain.
• heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. stir the corn kernels into the mixture; add the poblano pepper. season with salt and pepper; stir. cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. sprinkle with the cotija cheese to serve.

Garlic Asparagus With Lime

Ingredients

• Servings: 4
• 1 teaspoon butter
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 medium shallot, minced
• 1 bunch fresh asparagus spears, trimmed
• 1/4 lime, juiced
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• melt butter with olive oil in a large skillet over medium heat. stir in garlic and shallots, and cook for 1 to 2 minutes. stir in asparagus spears; cook until tender, about 5 minutes. squeeze lime over hot asparagus, and season with salt and pepper. transfer to serving plate, and garnish with lime wedges.

asian lettuce wraps

Ingredients

• Servings: 8
• 2 teaspoons spectrum naturals® canola oil
• 1 (320 g) package yves veggie cuisine® garden veggie crumble
• 1 clove garlic, minced
• 2 teaspoons grated gingerroot
• 2 tablespoons hoisin sauce
• 1/2 teaspoon spectrum naturals® sesame oil unrefined
• 1 pinch dried red chile peppers
• leaf lettuce
• toppings:
• 1/2 cup shredded carrot
• 1/2 cup diced english cucumber
• 1/2 cup diced sweet red pepper
• 1/3 cup chopped green onion
• 1/3 cup chopped fresh coriander

Recipe

Preparation Time: 15 mins Cook Time: 7 mins Ready Time: 22 mins


• in a large non-stick skillet, heat oil over medium heat. add garden veggie crumble, garlic and gingerroot. cook for 2 minutes, stirring occasionally.
• stir in hoisin sauce and sesame oil. add chile peppers or pepper sauce, to taste. reduce heat to low; cook for 5 minutes.
• place about 3 tablespoons (45 ml) veggie filling on each lettuce leaf. add toppings. roll up lettuce.

indian chickpeas

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1/2 cup onion, chopped
• 1 tablespoon minced fresh ginger root
• 1/8 teaspoon garam masala
• 2 teaspoons channa masala spice mix
• 1 large tomato, chopped
• 1 1/2 cups water
• 2 (15.5 ounce) cans garbanzo beans, drained and rinsed
• salt to taste

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• heat oil in a saucepan over medium-high heat. stir in the garlic, onion, and ginger, and cook until browned. stir in the garam masala, channa masala spice, tomato, water, and garbanzos; season to taste with salt. bring to a simmer, the reduce heat to low, cover and simmer until garbanzos are very soft, about 20 minutes.

Quinoa And Black Beans

Ingredients

• Servings: 10
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Broccoli With Garlic Butter And Cashews

Ingredients

• Servings: 6
• 1 1/2 pounds fresh broccoli, cut into bite size pieces
• 1/3 cup butter
• 1 tablespoon brown sugar
• 3 tablespoons soy sauce
• 2 teaspoons white vinegar
• 1/4 teaspoon ground black pepper
• 2 cloves garlic, minced
• 1/3 cup chopped salted cashews

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• place the broccoli into a large pot with about 1 inch of water in the bottom. bring to a boil, and cook for 7 minutes, or until tender but still crisp. drain, and arrange broccoli on a serving platter.
• while the broccoli is cooking, melt the butter in a small skillet over medium heat. mix in the brown sugar, soy sauce, vinegar, pepper and garlic. bring to a boil, then remove from the heat. mix in the cashews, and pour the sauce over the broccoli. serve immediately.

spinach quiche

Ingredients

• Servings: 1
• 1/2 cup butter
• 3 cloves garlic, chopped
• 1 small onion, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (4.5 ounce) can mushrooms, drained
• 1 (6 ounce) package herb and garlic feta, crumbled
• 1 (8 ounce) package shredded cheddar cheese
• salt and pepper to taste
• 1 (9 inch) unbaked deep dish pie crust
• 4 eggs, beaten
• 1 cup milk
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• in a medium skillet, melt butter over medium heat. saute garlic and onion in butter until lightly browned, about 7 minutes. stir in spinach, mushrooms, feta and 1/2 cup cheddar cheese. season with salt and pepper. spoon mixture into pie crust.
• in a medium bowl, whisk together eggs and milk. season with salt and pepper. pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
• bake in preheated oven for 15 minutes. sprinkle top with remaining cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. allow to stand 10 minutes before serving.

Smoked Salmon And Black Garlic Dip

Ingredients

• Servings: 2
• 8 ounces cream cheese, room temperature
• 8 ounces sour cream
• 1/2 cup diced green onion
• 1 clove black garlic, minced
• 4 ounces smoked salmon, flaked
• 1/4 teaspoon salt

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• stir cream cheese and sour cream together in a bowl until smooth; stir in green onions and black garlic.
• stir salmon and salt into cream cheese mixture just until combined; refrigerate for 1 hour. stir once before serving to distribute flavors.

spinach quiche

Ingredients

• Servings: 1
• 1/2 cup butter
• 3 cloves garlic, chopped
• 1 small onion, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (4.5 ounce) can mushrooms, drained
• 1 (6 ounce) package herb and garlic feta, crumbled
• 1 (8 ounce) package shredded cheddar cheese
• salt and pepper to taste
• 1 (9 inch) unbaked deep dish pie crust
• 4 eggs, beaten
• 1 cup milk
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• in a medium skillet, melt butter over medium heat. saute garlic and onion in butter until lightly browned, about 7 minutes. stir in spinach, mushrooms, feta and 1/2 cup cheddar cheese. season with salt and pepper. spoon mixture into pie crust.
• in a medium bowl, whisk together eggs and milk. season with salt and pepper. pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
• bake in preheated oven for 15 minutes. sprinkle top with remaining cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. allow to stand 10 minutes before serving.

New Year's Day Black-eyed Peas

Ingredients

• Servings: 16
• 1 pound dry black-eyed peas
• 2 cups chopped cooked ham
• salt and pepper to taste
• 1 pinch garlic powder
• 2 onions, diced
• 1 (14.5 ounce) can whole tomatoes

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs

Ready Time: 3 hrs 15 mins


• place black-eyed peas in 8 quart pot. add enough water to fill pot 3/4 full. stir in ham and diced onions, and season with salt, pepper, and garlic powder. place tomatoes in a blender or food processor, and blend until the tomatoes are liquefied. add tomatoes to pot. bring all ingredients to boil. cover the pot, and simmer on low heat for 2 1/2 to 3 hours, or until the peas are tender.

Broccoli With Garlic Butter And Cashews

Ingredients

• Servings: 6
• 1 1/2 pounds fresh broccoli, cut into bite size pieces
• 1/3 cup butter
• 1 tablespoon brown sugar
• 3 tablespoons soy sauce
• 2 teaspoons white vinegar
• 1/4 teaspoon ground black pepper
• 2 cloves garlic, minced
• 1/3 cup chopped salted cashews

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• place the broccoli into a large pot with about 1 inch of water in the bottom. bring to a boil, and cook for 7 minutes, or until tender but still crisp. drain, and arrange broccoli on a serving platter.
• while the broccoli is cooking, melt the butter in a small skillet over medium heat. mix in the brown sugar, soy sauce, vinegar, pepper and garlic. bring to a boil, then remove from the heat. mix in the cashews, and pour the sauce over the broccoli. serve immediately.

indian chickpeas

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1/2 cup onion, chopped
• 1 tablespoon minced fresh ginger root
• 1/8 teaspoon garam masala
• 2 teaspoons channa masala spice mix
• 1 large tomato, chopped
• 1 1/2 cups water
• 2 (15.5 ounce) cans garbanzo beans, drained and rinsed
• salt to taste

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• heat oil in a saucepan over medium-high heat. stir in the garlic, onion, and ginger, and cook until browned. stir in the garam masala, channa masala spice, tomato, water, and garbanzos; season to taste with salt. bring to a simmer, the reduce heat to low, cover and simmer until garbanzos are very soft, about 20 minutes.

calabacitas con elote (zucchini with corn)

Ingredients

• Servings: 6
• 2 1/2 cups fresh corn kernels
• 1 tablespoon olive oil
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1 pound zucchini, sliced
• 3 roma (plum) tomatoes, chopped
• 1 fresh poblano chile pepper - seeded, deveined, and chopped
• salt and black pepper to taste
• 1/4 cup crumbled cotija cheese

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• place the corn in a saucepan with enough water to cover; bring to a boil. place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. drain.
• heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. stir the corn kernels into the mixture; add the poblano pepper. season with salt and pepper; stir. cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. sprinkle with the cotija cheese to serve.

Black Bean Casserole

Ingredients

• Servings: 8
• 1 pound black beans
• 1 1/2 cups red onion, chopped
• 2 cloves garlic, minced
• 3 stalks celery, chopped
• 2 carrots, chopped
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 bay leaves
• 1/4 teaspoon dried oregano
• 1 tablespoon chopped fresh parsley
• 4 tablespoons butter

Recipe

• rinse beans. place in a large pot and cover with water. bring to a boil. remove from heat, cover, and let stand 1 hour. rinse beans again and add fresh water to cover.
• add red onion, garlic, celery, carrots, salt, pepper, bay leaves, oregano, and parsley. bring to a boil. reduce heat and simmer covered, over low heat for 2 hours. stir occasionally.
• preheat oven to 350 degrees f (175 degrees c).
• remove bay leaves and place bean mixture into a 3 quart casserole pan. stir in butter. mix thoroughly. cover and bake for 1 hour (until beans are tender).

Guacamole

Ingredients

• Servings: 4
• 3 avocados - peeled, pitted, and mashed
• 1 lime, juiced
• 1 teaspoon salt
• 1/2 cup diced onion
• 3 tablespoons chopped fresh cilantro
• 2 roma (plum) tomatoes, diced
• 1 teaspoon minced garlic
• 1 pinch ground cayenne pepper (optional)

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a medium bowl, mash together the avocados, lime juice, and salt. mix in onion, cilantro, tomatoes, and garlic. stir in cayenne pepper. refrigerate 1 hour for best flavor, or serve immediately.

quick and easy sauteed spinach

Ingredients

• Servings: 4
• 1 tablespoon extra-virgin olive oil
• 1 (10 ounce) bag spinach leaves
• 1 1/2 teaspoons garlic salt
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• heat the olive oil in a large skillet over medium heat. add the spinach to the skillet and cover; allow to cook 5 minutes. stir in the garlic salt and cover again for another 5 minutes; remove from heat. sprinkle with parmesan cheese to serve.

New Year's Day Black-eyed Peas

Ingredients

• Servings: 16
• 1 pound dry black-eyed peas
• 2 cups chopped cooked ham
• salt and pepper to taste
• 1 pinch garlic powder
• 2 onions, diced
• 1 (14.5 ounce) can whole tomatoes

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs

Ready Time: 3 hrs 15 mins


• place black-eyed peas in 8 quart pot. add enough water to fill pot 3/4 full. stir in ham and diced onions, and season with salt, pepper, and garlic powder. place tomatoes in a blender or food processor, and blend until the tomatoes are liquefied. add tomatoes to pot. bring all ingredients to boil. cover the pot, and simmer on low heat for 2 1/2 to 3 hours, or until the peas are tender.

garlic spinach

Ingredients

• Servings: 4
• 1 tablespoon unsalted butter
• 6 cloves garlic, thinly sliced
• 2 (10 ounce) bags fresh spinach
• 1 teaspoon garlic salt
• 1/2 lemon, juiced

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• heat the butter in a skillet over medium heat. stir in the garlic; cook and stir until the garlic is fragrant, about 2 minutes. add the spinach a few handfuls at a time, stirring until wilted before adding more, about 5 minutes. stir in the lemon juice, and season with garlic salt.

Guacamole

Ingredients

• Servings: 4
• 3 avocados - peeled, pitted, and mashed
• 1 lime, juiced
• 1 teaspoon salt
• 1/2 cup diced onion
• 3 tablespoons chopped fresh cilantro
• 2 roma (plum) tomatoes, diced
• 1 teaspoon minced garlic
• 1 pinch ground cayenne pepper (optional)

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a medium bowl, mash together the avocados, lime juice, and salt. mix in onion, cilantro, tomatoes, and garlic. stir in cayenne pepper. refrigerate 1 hour for best flavor, or serve immediately.

mediterranean kale

Ingredients

• Servings: 6
• 12 cups chopped kale
• 2 tablespoons lemon juice
• 1 tablespoon olive oil, or as needed
• 1 tablespoon minced garlic
• 1 teaspoon soy sauce
• salt to taste
• ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. cover, and bring the water to a boil over high heat. add the kale, recover, and steam until just tender, 7 to 10 minutes depending on thickness.
• whisk together the lemon juice, olive oil, garlic, soy sauce, salt, and black pepper in a large bowl. toss steamed kale into dressing until well coated.

Quinoa And Black Beans

Ingredients

• Servings: 10
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Love Mussels

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 tablespoons minced garlic
• 2 tablespoons minced shallots
• 1 tablespoon capers
• 3 cups canned tomato sauce
• 1 tablespoon italian seasoning
• 1/2 teaspoon red pepper flakes
• 1 pound mussels, cleaned and debearded
• 1 cup chopped green onions

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• melt butter in a skillet over medium heat. swirl olive oil into melted butter. cook garlic, shallots, and capers in oil and butter until shallots are translucent, about 5 minutes. mix in tomato sauce, italian seasoning, and red pepper flakes; stir until well incorporated. cover and reduce heat to medium-low; allow to simmer for 10 minutes.
• add mussels to the pan and cover tightly. raise heat to medium-high and cook until all mussels have opened, about 10 minutes. remove from heat, garnish with chopped green onions to serve. discard any unopened mussels.

Cucumber Gyro Sauce

Ingredients

• Servings: 1
• 1 cup sour cream
• 2/3 cup peeled and grated cucumber
• 1/2 teaspoon minced garlic
• 1/2 teaspoon chopped fresh dill
• 1/4 teaspoon prepared mustard
• 1/4 teaspoon garlic powder

Recipe

Preparation Time: 15 mins Ready Time: 1 hr 15 mins


• combine the sour cream, cucumber, garlic, dill, mustard, and garlic powder in a bowl; stir to combine. chill in refrigerator at least one hour before serving.

Guacamole

Ingredients

• Servings: 4
• 3 avocados - peeled, pitted, and mashed
• 1 lime, juiced
• 1 teaspoon salt
• 1/2 cup diced onion
• 3 tablespoons chopped fresh cilantro
• 2 roma (plum) tomatoes, diced
• 1 teaspoon minced garlic
• 1 pinch ground cayenne pepper (optional)

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a medium bowl, mash together the avocados, lime juice, and salt. mix in onion, cilantro, tomatoes, and garlic. stir in cayenne pepper. refrigerate 1 hour for best flavor, or serve immediately.

Broccoli With Garlic Butter And Cashews

Ingredients

• Servings: 6
• 1 1/2 pounds fresh broccoli, cut into bite size pieces
• 1/3 cup butter
• 1 tablespoon brown sugar
• 3 tablespoons soy sauce
• 2 teaspoons white vinegar
• 1/4 teaspoon ground black pepper
• 2 cloves garlic, minced
• 1/3 cup chopped salted cashews

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• place the broccoli into a large pot with about 1 inch of water in the bottom. bring to a boil, and cook for 7 minutes, or until tender but still crisp. drain, and arrange broccoli on a serving platter.
• while the broccoli is cooking, melt the butter in a small skillet over medium heat. mix in the brown sugar, soy sauce, vinegar, pepper and garlic. bring to a boil, then remove from the heat. mix in the cashews, and pour the sauce over the broccoli. serve immediately.

indian chickpeas

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1/2 cup onion, chopped
• 1 tablespoon minced fresh ginger root
• 1/8 teaspoon garam masala
• 2 teaspoons channa masala spice mix
• 1 large tomato, chopped
• 1 1/2 cups water
• 2 (15.5 ounce) cans garbanzo beans, drained and rinsed
• salt to taste

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• heat oil in a saucepan over medium-high heat. stir in the garlic, onion, and ginger, and cook until browned. stir in the garam masala, channa masala spice, tomato, water, and garbanzos; season to taste with salt. bring to a simmer, the reduce heat to low, cover and simmer until garbanzos are very soft, about 20 minutes.

spinach quiche

Ingredients

• Servings: 1
• 1/2 cup butter
• 3 cloves garlic, chopped
• 1 small onion, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (4.5 ounce) can mushrooms, drained
• 1 (6 ounce) package herb and garlic feta, crumbled
• 1 (8 ounce) package shredded cheddar cheese
• salt and pepper to taste
• 1 (9 inch) unbaked deep dish pie crust
• 4 eggs, beaten
• 1 cup milk
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• in a medium skillet, melt butter over medium heat. saute garlic and onion in butter until lightly browned, about 7 minutes. stir in spinach, mushrooms, feta and 1/2 cup cheddar cheese. season with salt and pepper. spoon mixture into pie crust.
• in a medium bowl, whisk together eggs and milk. season with salt and pepper. pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
• bake in preheated oven for 15 minutes. sprinkle top with remaining cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. allow to stand 10 minutes before serving.

calabacitas con elote (zucchini with corn)

Ingredients

• Servings: 6
• 2 1/2 cups fresh corn kernels
• 1 tablespoon olive oil
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1 pound zucchini, sliced
• 3 roma (plum) tomatoes, chopped
• 1 fresh poblano chile pepper - seeded, deveined, and chopped
• salt and black pepper to taste
• 1/4 cup crumbled cotija cheese

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• place the corn in a saucepan with enough water to cover; bring to a boil. place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. drain.
• heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. stir the corn kernels into the mixture; add the poblano pepper. season with salt and pepper; stir. cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. sprinkle with the cotija cheese to serve.

dal makhani (indian lentils)

Ingredients

• Servings: 6
• 1 cup lentils
• 1/4 cup dry kidney beans (optional)
• water to cover
• 5 cups water
• 2 tablespoons salt
• 2 tablespoons vegetable oil
• 1 tablespoon cumin seeds
• 4 cardamom pods
• 1 cinnamon stick, broken
• 4 bay leaves
• 6 whole cloves
• 1 1/2 tablespoons ginger paste
• 1 1/2 tablespoons garlic paste
• 1/2 teaspoon ground turmeric
• 1 pinch cayenne pepper, or more to taste
• 1 cup canned tomato puree, or more to taste
• 1 tablespoon chili powder
• 2 tablespoons ground coriander
• 1/4 cup butter
• 2 tablespoons dried fenugreek leaves (optional)
• 1/2 cup cream (optional)

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 4 hrs 15 mins


• place lentils and kidney beans in a large bowl; cover with plenty of water. soak for at least 2 hours or overnight. drain.
• cook lentils, kidney beans, 5 cups water, and salt in a pot over medium heat until tender, stirring occasionally, about 1 hour. remove from heat and set aside. keep the lentils, kidney beans, and any excess cooking water in the pot.
• heat vegetable oil in a saucepan over medium-high heat. cook cumin seeds in the hot oil until they begin to pop, 1 to 2 minutes. add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until bay leaves turn brown, about 1 minute. reduce heat to medium-low; add ginger paste, garlic paste, turmeric, and cayenne pepper. stir to coat.
• stir tomato puree into spice mixture; cook over medium heat until slightly reduced, about 5 minutes. add chili powder, coriander, and butter; cook and stir until butter is melted.
• stir lentils, kidney beans and any leftover cooking water into tomato mixture; bring to a boil, reduce heat to low. stir fenugreek into lentil mixture. cover saucepan and simmer until heated through, stirring occasionally, about 45 minutes. add cream and cook until heated through, 2 to 4 minutes.

New Year's Day Black-eyed Peas

Ingredients

• Servings: 16
• 1 pound dry black-eyed peas
• 2 cups chopped cooked ham
• salt and pepper to taste
• 1 pinch garlic powder
• 2 onions, diced
• 1 (14.5 ounce) can whole tomatoes

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs

Ready Time: 3 hrs 15 mins


• place black-eyed peas in 8 quart pot. add enough water to fill pot 3/4 full. stir in ham and diced onions, and season with salt, pepper, and garlic powder. place tomatoes in a blender or food processor, and blend until the tomatoes are liquefied. add tomatoes to pot. bring all ingredients to boil. cover the pot, and simmer on low heat for 2 1/2 to 3 hours, or until the peas are tender.

indian chickpeas

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1/2 cup onion, chopped
• 1 tablespoon minced fresh ginger root
• 1/8 teaspoon garam masala
• 2 teaspoons channa masala spice mix
• 1 large tomato, chopped
• 1 1/2 cups water
• 2 (15.5 ounce) cans garbanzo beans, drained and rinsed
• salt to taste

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• heat oil in a saucepan over medium-high heat. stir in the garlic, onion, and ginger, and cook until browned. stir in the garam masala, channa masala spice, tomato, water, and garbanzos; season to taste with salt. bring to a simmer, the reduce heat to low, cover and simmer until garbanzos are very soft, about 20 minutes.

Guacamole

Ingredients

• Servings: 4
• 3 avocados - peeled, pitted, and mashed
• 1 lime, juiced
• 1 teaspoon salt
• 1/2 cup diced onion
• 3 tablespoons chopped fresh cilantro
• 2 roma (plum) tomatoes, diced
• 1 teaspoon minced garlic
• 1 pinch ground cayenne pepper (optional)

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a medium bowl, mash together the avocados, lime juice, and salt. mix in onion, cilantro, tomatoes, and garlic. stir in cayenne pepper. refrigerate 1 hour for best flavor, or serve immediately.

Quinoa And Black Beans

Ingredients

• Servings: 10
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Guacamole

Ingredients

• Servings: 4
• 3 avocados - peeled, pitted, and mashed
• 1 lime, juiced
• 1 teaspoon salt
• 1/2 cup diced onion
• 3 tablespoons chopped fresh cilantro
• 2 roma (plum) tomatoes, diced
• 1 teaspoon minced garlic
• 1 pinch ground cayenne pepper (optional)

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a medium bowl, mash together the avocados, lime juice, and salt. mix in onion, cilantro, tomatoes, and garlic. stir in cayenne pepper. refrigerate 1 hour for best flavor, or serve immediately.

Broccoli With Garlic Butter And Cashews

Ingredients

• Servings: 6
• 1 1/2 pounds fresh broccoli, cut into bite size pieces
• 1/3 cup butter
• 1 tablespoon brown sugar
• 3 tablespoons soy sauce
• 2 teaspoons white vinegar
• 1/4 teaspoon ground black pepper
• 2 cloves garlic, minced
• 1/3 cup chopped salted cashews

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• place the broccoli into a large pot with about 1 inch of water in the bottom. bring to a boil, and cook for 7 minutes, or until tender but still crisp. drain, and arrange broccoli on a serving platter.
• while the broccoli is cooking, melt the butter in a small skillet over medium heat. mix in the brown sugar, soy sauce, vinegar, pepper and garlic. bring to a boil, then remove from the heat. mix in the cashews, and pour the sauce over the broccoli. serve immediately.

spinach quiche

Ingredients

• Servings: 1
• 1/2 cup butter
• 3 cloves garlic, chopped
• 1 small onion, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (4.5 ounce) can mushrooms, drained
• 1 (6 ounce) package herb and garlic feta, crumbled
• 1 (8 ounce) package shredded cheddar cheese
• salt and pepper to taste
• 1 (9 inch) unbaked deep dish pie crust
• 4 eggs, beaten
• 1 cup milk
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• in a medium skillet, melt butter over medium heat. saute garlic and onion in butter until lightly browned, about 7 minutes. stir in spinach, mushrooms, feta and 1/2 cup cheddar cheese. season with salt and pepper. spoon mixture into pie crust.
• in a medium bowl, whisk together eggs and milk. season with salt and pepper. pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
• bake in preheated oven for 15 minutes. sprinkle top with remaining cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. allow to stand 10 minutes before serving.

company couscous

Ingredients

• Servings: 4
• 1 cup couscous
• 1 cup boiling water
• 3 tablespoons olive oil
• 1 clove garlic, minced
• 1/4 cup diced red bell pepper
• 4 green onions, sliced
• 1 cup cherry tomatoes
• 1 cup fresh basil leaves
• 1 pinch salt
• 1 pinch ground black pepper
• 1 dash balsamic vinegar
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• stir couscous into boiling water and return water to a boil. cover and remove pot from heat. let stand 5 minutes, then fluff with a fork.
• while the couscous is cooking, heat oil in a large skillet over medium heat. stir in garlic, green onions and peppers; saute briefly. stir in tomatoes, basil, cooked couscous, salt and pepper. mix together and transfer to a 1 1/2 quart casserole dish. splash some balsamic vinegar on top.
• bake in a preheated 350 degrees f (175 degrees c) oven for 20 minutes. sprinkle with parmesan cheese while still warm.

Grilled Garlic Parmesan Zucchini

Ingredients

• Servings: 4
• 3 zucchini
• 3 tablespoons butter, softened
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• 1/2 cup freshly grated parmesan cheese

Recipe

Preparation Time: 12 mins Cook Time: 8 mins Ready Time: 20 mins


• preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• cut the zucchini in half crosswise, then slice each half into 3 slices lengthwise, making 6 slices per zucchini.
• mix the butter, garlic, and parsley in a bowl, and spread the mixture on both sides of each zucchini slice. sprinkle one side of each slice with parmesan cheese, and place the slices, cheese sides up, crosswise on the preheated grill to keep them from falling through.
• grill the zucchini until the cheese has melted and the slices are cooked through and show grill marks, about 8 minutes.

Quinoa And Black Beans

Ingredients

• Servings: 10
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

calabacitas con elote (zucchini with corn)

Ingredients

• Servings: 6
• 2 1/2 cups fresh corn kernels
• 1 tablespoon olive oil
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1 pound zucchini, sliced
• 3 roma (plum) tomatoes, chopped
• 1 fresh poblano chile pepper - seeded, deveined, and chopped
• salt and black pepper to taste
• 1/4 cup crumbled cotija cheese

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• place the corn in a saucepan with enough water to cover; bring to a boil. place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. drain.
• heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. stir the corn kernels into the mixture; add the poblano pepper. season with salt and pepper; stir. cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. sprinkle with the cotija cheese to serve.

summer tomato pie

Ingredients

• Servings: 8
• 1 recipe pastry for a single 9-inch pie crust
• 3 tomatoes, thinly sliced
• 2 teaspoons salt
• 3 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup mayonnaise

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• preheat oven to 450 degrees f (230 degrees c).
• press pie crust into a 9-inch pie pan; prick bottom and sides with fork.
• bake crust in the preheated oven until lightly browned, 10 to 12 minutes. cool completely.
• reduce oven temperature to 350 degrees f (175 degrees c).
• place tomatoes in a single layer of a colander; sprinkle with salt. let sit for about 10 minutes to release moisture. blot excess moisture with a paper towel. arrange 1 layer of tomato slices around the bottom of the cooled pie crust, overlapping the slices. sprinkle half the garlic and half the basil tomato layer. sprinkle half the cheddar cheese and half the mozzarella cheese over basil layer. repeat layering with remaining tomatoes, garlic, basil, cheddar cheese, and mozzarella cheese. spread mayonnaise over the top mozzarella cheese layer.
• bake in the preheated oven until cheese is melted and bubbling, about 30 minutes. cool on a wire rack.

Corn And Black Bean Guacamole

Ingredients

• Servings: 8
• 1/2 red bell pepper, minced
• 1/2 red onion, minced
• 2 cloves garlic, minced
• 1/2 (15.25 ounce) can sweet corn, drained
• 1/2 (15 ounce) can black beans, drained and rinsed
• 3 ripe avocados, peeled, pitted and sliced
• 2 tablespoons fresh lime juice
• 1/4 teaspoon salt
• 1 pinch ground black pepper, or to taste
• 1/2 cup chopped fresh cilantro, or more to taste (optional)

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• stir red bell pepper, red onion, garlic, sweet corn, black beans, and avocado slices together in a large bowl.
• mix lime juice, salt, black pepper, and cilantro into avocado mixture until desired texture is achieved.

New Year's Day Black-eyed Peas

Ingredients

• Servings: 16
• 1 pound dry black-eyed peas
• 2 cups chopped cooked ham
• salt and pepper to taste
• 1 pinch garlic powder
• 2 onions, diced
• 1 (14.5 ounce) can whole tomatoes

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs

Ready Time: 3 hrs 15 mins


• place black-eyed peas in 8 quart pot. add enough water to fill pot 3/4 full. stir in ham and diced onions, and season with salt, pepper, and garlic powder. place tomatoes in a blender or food processor, and blend until the tomatoes are liquefied. add tomatoes to pot. bring all ingredients to boil. cover the pot, and simmer on low heat for 2 1/2 to 3 hours, or until the peas are tender.

Broccoli With Garlic Butter And Cashews

Ingredients

• Servings: 6
• 1 1/2 pounds fresh broccoli, cut into bite size pieces
• 1/3 cup butter
• 1 tablespoon brown sugar
• 3 tablespoons soy sauce
• 2 teaspoons white vinegar
• 1/4 teaspoon ground black pepper
• 2 cloves garlic, minced
• 1/3 cup chopped salted cashews

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• place the broccoli into a large pot with about 1 inch of water in the bottom. bring to a boil, and cook for 7 minutes, or until tender but still crisp. drain, and arrange broccoli on a serving platter.
• while the broccoli is cooking, melt the butter in a small skillet over medium heat. mix in the brown sugar, soy sauce, vinegar, pepper and garlic. bring to a boil, then remove from the heat. mix in the cashews, and pour the sauce over the broccoli. serve immediately.

indian chickpeas

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1/2 cup onion, chopped
• 1 tablespoon minced fresh ginger root
• 1/8 teaspoon garam masala
• 2 teaspoons channa masala spice mix
• 1 large tomato, chopped
• 1 1/2 cups water
• 2 (15.5 ounce) cans garbanzo beans, drained and rinsed
• salt to taste

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• heat oil in a saucepan over medium-high heat. stir in the garlic, onion, and ginger, and cook until browned. stir in the garam masala, channa masala spice, tomato, water, and garbanzos; season to taste with salt. bring to a simmer, the reduce heat to low, cover and simmer until garbanzos are very soft, about 20 minutes.

calabacitas con elote (zucchini with corn)

Ingredients

• Servings: 6
• 2 1/2 cups fresh corn kernels
• 1 tablespoon olive oil
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1 pound zucchini, sliced
• 3 roma (plum) tomatoes, chopped
• 1 fresh poblano chile pepper - seeded, deveined, and chopped
• salt and black pepper to taste
• 1/4 cup crumbled cotija cheese

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• place the corn in a saucepan with enough water to cover; bring to a boil. place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. drain.
• heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. stir the corn kernels into the mixture; add the poblano pepper. season with salt and pepper; stir. cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. sprinkle with the cotija cheese to serve.

Guacamole

Ingredients

• Servings: 4
• 3 avocados - peeled, pitted, and mashed
• 1 lime, juiced
• 1 teaspoon salt
• 1/2 cup diced onion
• 3 tablespoons chopped fresh cilantro
• 2 roma (plum) tomatoes, diced
• 1 teaspoon minced garlic
• 1 pinch ground cayenne pepper (optional)

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a medium bowl, mash together the avocados, lime juice, and salt. mix in onion, cilantro, tomatoes, and garlic. stir in cayenne pepper. refrigerate 1 hour for best flavor, or serve immediately.

spinach quiche

Ingredients

• Servings: 1
• 1/2 cup butter
• 3 cloves garlic, chopped
• 1 small onion, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (4.5 ounce) can mushrooms, drained
• 1 (6 ounce) package herb and garlic feta, crumbled
• 1 (8 ounce) package shredded cheddar cheese
• salt and pepper to taste
• 1 (9 inch) unbaked deep dish pie crust
• 4 eggs, beaten
• 1 cup milk
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• in a medium skillet, melt butter over medium heat. saute garlic and onion in butter until lightly browned, about 7 minutes. stir in spinach, mushrooms, feta and 1/2 cup cheddar cheese. season with salt and pepper. spoon mixture into pie crust.
• in a medium bowl, whisk together eggs and milk. season with salt and pepper. pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
• bake in preheated oven for 15 minutes. sprinkle top with remaining cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. allow to stand 10 minutes before serving.