Scallop Chowder

Ingredients

• Servings: 4
• 1 (16 ounce) package mixed frozen vegetables ( broccoli, corn, red pepper)
• 2 tablespoons butter
• 3/4 cup chopped onion
• 1 clove garlic, minced
• 1 (4 ounce) package sliced fresh mushrooms
• 1 tablespoon seasoning
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1 pound scallops - rinsed, drained, and cut in half
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• place the mixed vegetables in a pot with enough water to cover and bring to a boil until the vegetables are tender, about 5 minutes. drain and set aside.
• melt the butter in a pot over medium-low heat; cook and stir the onion, garlic, mushrooms, and seasoning in the melted butter until the onion is tender, but not yet browned, about 5 minutes. stir in the flour. pour in the milk; cook and stir until thickened and beginning to bubble. add the scallops, salt, and pepper; continue cooking until the scallops are opaque, 5 to 7 minutes. fold the vegetables into the mixture and cook until the vegetables are reheated, 2 to 3 minutes. serve immediately.

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.

quick and easy indian-style okra

Ingredients

• Servings: 6
• 1/3 cup vegetable oil
• 1/4 teaspoon mustard seed
• 1 pinch asafoetida powder
• 1 medium onion, thinly sliced
• 1 clove garlic, peeled and sliced
• 1/4 teaspoon cumin seed
• 1/8 teaspoon ground turmeric
• 1 large tomato, chopped
• 1 (16 ounce) package frozen sliced okra
• 1/4 teaspoon chili powder
• 1 teaspoon amchoor
• salt to taste

Recipe

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


• heat oil in a medium skillet over medium heat, and cook mustard seed until it begins to crackle. mix in asafoetida. reduce heat to low, and mix in onion, garlic, cumin seed, and turmeric. cook and stir until onion is tender, about 5 minutes.
• stir tomato and okra into the mixture. gradually mix in chili powder, amchoor, and salt. cook and stir about 10 minutes, until okra is tender but firm.

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.

sean's falafel and cucumber sauce

Ingredients

• Servings: 4
• for sauce:
• 1 (6 ounce) container plain yogurt
• 1/2 cucumber - peeled, seeded, and finely chopped
• 1 teaspoon dried dill weed
• salt and pepper to taste
• 1 tablespoon mayonnaise (optional)
• for falafel:
• 1 (15 ounce) can chickpeas (garbanzo beans), drained
• 1 onion, chopped
• 1/2 cup fresh parsley
• 2 cloves garlic, chopped
• 1 egg
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1 dash pepper
• 1 pinch cayenne pepper
• 1 teaspoon lemon juice
• 1 teaspoon baking powder
• 1 tablespoon olive oil
• 1 cup dry bread crumbs
• oil for frying
• 2 pita breads, cut in half (optional)
• 1 cup chopped tomatoes (optional)

Recipe

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


• in a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise and mix well. chill for at least 30 minutes.
• in a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. in a blender, process onion, parsley and garlic until smooth. stir into mashed chickpeas.
• in a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. stir into chickpea mixture along with olive oil. slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. form 8 balls and then flatten into patties.
• heat 1 inch of oil in a large skillet over medium-high heat. fry patties in hot oil until brown on both sides. serve two falafels in each pita half topped with chopped tomatoes and cucumber sauce.

baked salmon ii

Ingredients

• Servings: 2
• 2 cloves garlic, minced
• 6 tablespoons light olive oil
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped
• 2 (6 ounce) fillets salmon

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 2 hrs


• in a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. place salmon fillets in a medium glass baking dish, and cover with the marinade. marinate in the refrigerator about 1 hour, turning occasionally.
• preheat oven to 375 degrees f (190 degrees c).
• place fillets in aluminum foil, cover with marinade, and seal. place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

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.

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.

Barb-a-fu

Ingredients

• Servings: 3
• 3 tablespoons cornmeal
• 1 tablespoon all-purpose flour
• 1/8 teaspoon crushed red pepper flakes, or to taste
• 1 teaspoon garlic powder, or to taste
• 1/4 teaspoon chili powder, or to taste
• salt and pepper to taste
• 1 (12 ounce) package extra-firm tofu, cut into 1/4-inch thick slices
• 1 tablespoon olive oil
• 1/4 cup minced onion
• 1 teaspoon soy sauce
• 3/4 cup barbeque sauce

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch glass baking dish with cooking spray.
• combine cornmeal, flour, red pepper flakes, garlic powder, chili powder, salt, and pepper in a resealable plastic bag; shake to mix. gently shake tofu slices with cornmeal mixture to coat, then shake off excess, and place into prepared baking dish.
• bake tofu in preheated oven for 10 minutes, then turn the pieces over and continue to cook for an additional 10 minutes. meanwhile, heat olive oil in a saucepan over medium heat. add minced onion and cook until softened and translucent, about 3 minutes. stir in soy sauce and barbeque sauce. bring to a simmer, then turn heat to low and keep warm until the tofu is ready.
• when tofu has finished baking, pour the hot barbeque sauce overtop, then return to the oven and bake for an additional 5 minutes.

Baked Cream Corn

Ingredients

• Servings: 8
• 2 eggs
• 2 tablespoons milk
• 2 (14.75 ounce) cans creamed corn
• 2 tablespoons butter, diced
• 1 tablespoon all-purpose flour
• 1 tablespoon white sugar
• 1/2 teaspoon black pepper
• 1/2 teaspoon celery salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl beat eggs with milk. blend in the corn and butter. stir in flour, sugar, black pepper, celery salt, onion powder and garlic powder. transfer to a glass pie plate.
• bake in preheated oven for 45 minutes to 1 hour, or until top is golden and bubbly.
• allow to cool for 10 minutes before serving.

Taco Seasoning I

Ingredients

• Servings: 1
• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Recipe

Preparation Time: 1 min Ready Time: 1 min


• in a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. store in an airtight container.

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.

grilled zucchini and squash

Ingredients

• Servings: 6
• 2 zucchini, halved lengthwise and cut in 1/4 inch slices
• 1 summer squash, thinly sliced
• 3/4 cup butter
• 1 tablespoon salt
• 2 tablespoons ground black pepper
• 2 tablespoons garlic powder

Recipe

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


• preheat grill for medium-high heat.
• place the zucchini, and squash on a large sheet of aluminum foil, and dot with butter. season with salt, pepper, and garlic powder. seal vegetables in the foil.
• place the foil pack on the preheated grill, and cook 20 minutes, until vegetables 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.

Green Beans For A Special Occasion

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1/4 cup chopped pine nuts
• 1 pound fresh green beans, trimmed and snapped
• salt and pepper to taste

Recipe

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


• heat the olive oil in a skillet over medium heat. stir in the garlic and pine nuts, and saute until lightly browned.
• place the green beans in a medium saucepan with enough water to cover, and bring to a boil. season with salt and pepper. cook 5 minutes, or until tender. drain, and toss with the garlic and pine nuts to serve.

sauteed cherry tomatoes with garlic and basil

Ingredients

• Servings: 8
• 2 tablespoons olive oil, divided
• 2 pints cherry or grape tomatoes
• salt and pepper
• 2 garlic cloves, minced
• 1 tablespoon minced fresh basil

Recipe

• heat 1 tb. olive oil in a 12-inch skillet over medium-high flame until it just starts to smoke. add tomatoes, and season with salt and pepper. saute, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle, about 2 minutes. stir in the garlic and continue to shake the pan until garlic is fragrant. off heat, stir in the basil and remaining 1 tb. olive oil, then 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.

sean's falafel and cucumber sauce

Ingredients

• Servings: 4
• for sauce:
• 1 (6 ounce) container plain yogurt
• 1/2 cucumber - peeled, seeded, and finely chopped
• 1 teaspoon dried dill weed
• salt and pepper to taste
• 1 tablespoon mayonnaise (optional)
• for falafel:
• 1 (15 ounce) can chickpeas (garbanzo beans), drained
• 1 onion, chopped
• 1/2 cup fresh parsley
• 2 cloves garlic, chopped
• 1 egg
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1 dash pepper
• 1 pinch cayenne pepper
• 1 teaspoon lemon juice
• 1 teaspoon baking powder
• 1 tablespoon olive oil
• 1 cup dry bread crumbs
• oil for frying
• 2 pita breads, cut in half (optional)
• 1 cup chopped tomatoes (optional)

Recipe

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


• in a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise and mix well. chill for at least 30 minutes.
• in a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. in a blender, process onion, parsley and garlic until smooth. stir into mashed chickpeas.
• in a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. stir into chickpea mixture along with olive oil. slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. form 8 balls and then flatten into patties.
• heat 1 inch of oil in a large skillet over medium-high heat. fry patties in hot oil until brown on both sides. serve two falafels in each pita half topped with chopped tomatoes and cucumber sauce.

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.

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.

marinated barbequed vegetables

Ingredients

• Servings: 5
• 1 small eggplant, cut into 3/4 inch thick slices
• 2 small red bell peppers, seeded and cut into wide strips
• 3 zucchinis, sliced
• 6 fresh mushrooms, stems removed
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1/4 cup coarsely chopped fresh basil
• 2 cloves garlic, peeled and minced

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 1 hr 25 mins


• place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowl.
• in a medium bowl, whisk together olive oil, lemon juice, basil and garlic. pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hour.
• preheat an outdoor grill for high heat.
• place vegetables directly on the grill or on skewers. cook on the prepared grill 2 to 3 minutes per side, brushing frequently with the marinade, or to desired doneness.

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.

baked salmon ii

Ingredients

• Servings: 2
• 2 cloves garlic, minced
• 6 tablespoons light olive oil
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped
• 2 (6 ounce) fillets salmon

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 2 hrs


• in a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. place salmon fillets in a medium glass baking dish, and cover with the marinade. marinate in the refrigerator about 1 hour, turning occasionally.
• preheat oven to 375 degrees f (190 degrees c).
• place fillets in aluminum foil, cover with marinade, and seal. place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Bountiful Garden Zucchini Enchiladas

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups diced zucchini
• 1/4 cup canned diced green chiles
• 1 teaspoon chili powder
• 1/4 teaspoon black pepper
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon chili powder
• 1/8 teaspoon black pepper
• 1 cup milk
• 1/4 cup canned diced green chiles
• 1 cup shredded monterey jack cheese
• 8 (8 inch) flour tortillas
• 1/2 cup shredded monterey jack cheese
• 1 1/2 cups chopped tomatoes

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• preheat an oven to 400 degrees f (200 degrees c). heat oil in a large skillet over medium-high heat. cook the onion and garlic in the oil until tender, about 5 minutes. stir in zucchini, 1/4 cup diced chiles, 1 teaspoon chili powder, and 1/4 teaspoon black pepper. cook until softened, 3 to 5 minutes. remove zucchini mixture from skillet and reserve.
• melt butter in the skillet over medium low heat. stir in flour, salt, remaining 1 teaspoon chili powder, and 1/8 teaspoon pepper. cook, stirring, for 1 minute. pour in milk; whisk until thickened, 3 to 5 minutes. stir in the remaining 1/4 cup of diced chiles and 1 cup of monterey jack cheese.
• stir 1/2 cup of cheese sauce into the zucchini mixture. spoon 1/3 cup squash mixture down the center of each tortilla; roll up. place filled tortillas in prepared baking dish, pour remaining cheese sauce over. cover and bake in preheated oven until hot, about 25 minutes. remove from oven; sprinkle with remaining 1/2 cup monterey jack cheese and the chopped tomatoes.

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.

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.

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.

Taco Seasoning I

Ingredients

• Servings: 1
• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Recipe

Preparation Time: 1 min Ready Time: 1 min


• in a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. store in an airtight container.

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.

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.

american turkey tacos

Ingredients

• Servings: 8
• 1 pound ground turkey
• 1/2 sweet onion, chopped
• salt and ground black pepper to taste
• 1 pinch garlic powder, or to taste
• 8 taco shells, warmed
• 2 avocados, peeled and mashed
• 3/4 cup reduced-fat sour cream
• 1 cup pico de gallo
• 1 cup shredded colby cheese

Recipe

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


• heat a large skillet over medium-high heat; cook and stir the ground turkey and onion in the hot skillet until the turkey is crumbly, evenly browned, and no longer pink. season with salt, pepper, and garlic powder. drain and discard any excess grease.
• spread one side of the taco shell with avocado and the other side with sour cream. fill each taco shell with ground turkey and top with colby cheese and pico de gallo.

sean's falafel and cucumber sauce

Ingredients

• Servings: 4
• for sauce:
• 1 (6 ounce) container plain yogurt
• 1/2 cucumber - peeled, seeded, and finely chopped
• 1 teaspoon dried dill weed
• salt and pepper to taste
• 1 tablespoon mayonnaise (optional)
• for falafel:
• 1 (15 ounce) can chickpeas (garbanzo beans), drained
• 1 onion, chopped
• 1/2 cup fresh parsley
• 2 cloves garlic, chopped
• 1 egg
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1 dash pepper
• 1 pinch cayenne pepper
• 1 teaspoon lemon juice
• 1 teaspoon baking powder
• 1 tablespoon olive oil
• 1 cup dry bread crumbs
• oil for frying
• 2 pita breads, cut in half (optional)
• 1 cup chopped tomatoes (optional)

Recipe

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


• in a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise and mix well. chill for at least 30 minutes.
• in a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. in a blender, process onion, parsley and garlic until smooth. stir into mashed chickpeas.
• in a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. stir into chickpea mixture along with olive oil. slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. form 8 balls and then flatten into patties.
• heat 1 inch of oil in a large skillet over medium-high heat. fry patties in hot oil until brown on both sides. serve two falafels in each pita half topped with chopped tomatoes and cucumber sauce.

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.

Mexican Turkey

Ingredients

• Servings: 4
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 1 pound shredded cooked turkey
• 1 teaspoon garlic powder
• 1 large fresh tomato, chopped
• 1/2 cup water
• 1 tablespoon chopped fresh cilantro
• salt and pepper to taste

Recipe

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


• heat the oil in a skillet over medium heat, and cook the onion until tender. mix in turkey, and season with garlic powder. stir in the tomato. pour in water, sprinkle with cilantro, and season with salt and pepper. cover skillet, and simmer 5 minutes, or until heated through.

Taco Seasoning I

Ingredients

• Servings: 1
• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Recipe

Preparation Time: 1 min Ready Time: 1 min


• in a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. store in an airtight container.

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.

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.

baked salmon ii

Ingredients

• Servings: 2
• 2 cloves garlic, minced
• 6 tablespoons light olive oil
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped
• 2 (6 ounce) fillets salmon

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 2 hrs


• in a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. place salmon fillets in a medium glass baking dish, and cover with the marinade. marinate in the refrigerator about 1 hour, turning occasionally.
• preheat oven to 375 degrees f (190 degrees c).
• place fillets in aluminum foil, cover with marinade, and seal. place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

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.

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.

sean's falafel and cucumber sauce

Ingredients

• Servings: 4
• for sauce:
• 1 (6 ounce) container plain yogurt
• 1/2 cucumber - peeled, seeded, and finely chopped
• 1 teaspoon dried dill weed
• salt and pepper to taste
• 1 tablespoon mayonnaise (optional)
• for falafel:
• 1 (15 ounce) can chickpeas (garbanzo beans), drained
• 1 onion, chopped
• 1/2 cup fresh parsley
• 2 cloves garlic, chopped
• 1 egg
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1 dash pepper
• 1 pinch cayenne pepper
• 1 teaspoon lemon juice
• 1 teaspoon baking powder
• 1 tablespoon olive oil
• 1 cup dry bread crumbs
• oil for frying
• 2 pita breads, cut in half (optional)
• 1 cup chopped tomatoes (optional)

Recipe

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


• in a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise and mix well. chill for at least 30 minutes.
• in a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. in a blender, process onion, parsley and garlic until smooth. stir into mashed chickpeas.
• in a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. stir into chickpea mixture along with olive oil. slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. form 8 balls and then flatten into patties.
• heat 1 inch of oil in a large skillet over medium-high heat. fry patties in hot oil until brown on both sides. serve two falafels in each pita half topped with chopped tomatoes and cucumber sauce.

Tangy Tuna

Ingredients

• Servings: 1
• 1 (6 ounce) can tuna
• 1/3 cup water
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 onion, sliced into rings

Recipe

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


• place tuna in a medium saucepan and pour water over it, then sprinkle with onion powder and garlic powder. lay onion rings on top, cover the pan and simmer about 5 minutes, or until cooked through.

easy garden green beans

Ingredients

• Servings: 4
• 1 pound fresh green beans, trimmed
• 3 tablespoons olive oil
• 3 cloves garlic, sliced
• 1 pinch salt
• 1 pinch ground black pepper
• 2 tablespoons white vinegar
• 3 tablespoons freshly grated parmesan cheese
• 2 tablespoons chopped fresh parsley

Recipe

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


• set a steamer basket insert into a large saucepan and fill with water to a level just below the steamer. bring to a boil. add green beans, and steam to your desired degree of tenderness, or about 5 minutes.
• once the beans have cooked, transfer them to a serving bowl. toss with olive oil, garlic, salt, pepper, white vinegar, and parmesan cheese. let stand for 10 minutes. remove garlic slices and garnish with parsley 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.

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.

Honey Glazed Carrots

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 pound baby carrots
• 1/2 onion, chopped
• 2 teaspoons worcestershire sauce
• 1 teaspoon dried oregano
• 1 teaspoon monosodium glutamate (msg)
• 2 teaspoons garlic powder
• salt and pepper to taste
• 3 tablespoons honey
• 3 tablespoons butter, softened

Recipe

Preparation Time: 5 mins Cook Time: 45 mins Ready Time: 50 mins


• preheat oven to 325 degrees f (165 degrees c). lightly grease the bottom of a 9x13 inch baking dish.
• toss carrots with onion, and add worcestershire sauce, oregano, monosodium glutamate, garlic powder, salt and pepper.
• bake for 45 minutes, or until tender. turn oven off and add honey and butter, mixing thoroughly. place dish back in the warm oven for a few minutes. serve immediately.

baked salmon ii

Ingredients

• Servings: 2
• 2 cloves garlic, minced
• 6 tablespoons light olive oil
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped
• 2 (6 ounce) fillets salmon

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 2 hrs


• in a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. place salmon fillets in a medium glass baking dish, and cover with the marinade. marinate in the refrigerator about 1 hour, turning occasionally.
• preheat oven to 375 degrees f (190 degrees c).
• place fillets in aluminum foil, cover with marinade, and seal. place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Fried Cauliflower With Tahini Sauce

Ingredients

• Servings: 6
• 1/3 cup tahini
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• 1/4 cup water
• 1/4 cup fresh lemon juice
• salt and pepper to taste
• 6 cups vegetable oil for frying
• 1 head cauliflower, cut into florets

Recipe

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


• whisk together the tahini, garlic, parsley, water, and lemon juice together in a bowl until no lumps of tahini remain. season to taste with salt and pepper, and set aside.
• heat oil in deep-fryer to 375 degrees f (190 degrees c).
• fry half of the cauliflower florets in the hot oil until they turn golden brown, about 8 minutes. drain on a paper towel-lined plate. repeat with the remaining florets. serve immediately with the tahini sauce.

Springtime Spaghetti

Ingredients

• Servings: 6
• 8 ounces spaghetti
• 2 tablespoons butter
• 1 large zucchini, julienned
• 3 large carrots, julienned
• 2 teaspoons minced garlic
• 3/4 cup heavy cream
• 3/4 cup grated parmesan cheese
• 1 tablespoon chopped fresh dill

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil, cook spaghetti for 8 to 10 minutes, until al dente, and drain.
• melt the butter in a skillet over medium heat, and saute the zucchini, carrots, and garlic until tender. stir in the heavy cream, parmesan cheese, and dill. cook and stir until thickened. mix with the cooked spaghetti to serve.

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.

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.

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.

easy omelet in a bag

Ingredients

• Servings: 1
• 2 extra large eggs
• 2 tablespoons crumbled cooked bacon
• 2 tablespoons shredded cheddar cheese
• 2 teaspoons diced onion
• 1 teaspoon diced bell pepper
• 1 teaspoon thinly sliced mushroom
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground paprika
• 1/4 teaspoon garlic powder
• 1 pinch salt to taste

Recipe

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


• put eggs, bacon, cheddar cheese, onion, bell pepper, mushrooms, black pepper, paprika, garlic powder, and salt in a resealable sandwich bag; seal. shake vigorously until thoroughly mixed. squeeze out any excess air and reseal.
• bring a pot of water to a boil. place bag in the boiling water; cook until egg is completely cooked, about 13 minutes. remove bag using tongs or a large strainer. carefully open bag and roll omelet a plate.

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.

baked salmon ii

Ingredients

• Servings: 2
• 2 cloves garlic, minced
• 6 tablespoons light olive oil
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped
• 2 (6 ounce) fillets salmon

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 2 hrs


• in a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. place salmon fillets in a medium glass baking dish, and cover with the marinade. marinate in the refrigerator about 1 hour, turning occasionally.
• preheat oven to 375 degrees f (190 degrees c).
• place fillets in aluminum foil, cover with marinade, and seal. place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Traditional Baba Ghanoush

Ingredients

• Servings: 3
• 1 large eggplant
• 1 1/2 tablespoons tahini sauce
• 4 cloves garlic, smashed
• 1/2 lemon, juiced
• 1/2 teaspoon red pepper flakes (optional)
• salt to taste
• 1 tablespoon olive oil, or to taste
• 1 pinch dried parsley flakes, for garnish

Recipe

Preparation Time: 5 mins Cook Time: 45 mins Ready Time: 50 mins


• preheat oven to 400 degrees f (200 degrees c). arrange oven racks so you have one low and one high in the oven.
• cut a shallow slit along the side of the eggplant and place into a baking dish.
• roast in preheated oven on the lower rack until the eggplant is completely shrunken and soft, about 40 minutes. move dish to higher rack and continue baking until the skin is charred, about 5 minutes more. let eggplant cool until cool enough to handle.
• peel and discard skin from eggplant. put eggplant into a bowl; add tahini, garlic, lemon juice, red pepper flakes, and salt. stir until ingredients are evenly mixed. drizzle olive oil over the baba ghanoush and garnish with parsley.

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.

Quick Sardine Curry

Ingredients

• Servings: 1
• 1 tablespoon canola oil
• 1 tablespoon thai red curry paste, or more to taste
• 1 clove garlic, minced
• 1 shallot, minced
• 1 tablespoon coconut cream, or more to taste
• 1 (3.75 ounce) can sardines in oil, drained

Recipe

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


• heat the canola oil in a skillet. stir the red curry paste into the hot oil; cook and stir for a few seconds before adding the garlic and shallot. cook and stir the garlic and shallot until fragrant. add the sardines; toss around in the pan to brown the skin a little bit and cover it well with the paste mixture. gently stir the coconut cream into the mixture and continue to toss to coat the sardines. allow mixture to come to a boil until the sauce thickens, about 5 minutes.

sean's falafel and cucumber sauce

Ingredients

• Servings: 4
• for sauce:
• 1 (6 ounce) container plain yogurt
• 1/2 cucumber - peeled, seeded, and finely chopped
• 1 teaspoon dried dill weed
• salt and pepper to taste
• 1 tablespoon mayonnaise (optional)
• for falafel:
• 1 (15 ounce) can chickpeas (garbanzo beans), drained
• 1 onion, chopped
• 1/2 cup fresh parsley
• 2 cloves garlic, chopped
• 1 egg
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1 dash pepper
• 1 pinch cayenne pepper
• 1 teaspoon lemon juice
• 1 teaspoon baking powder
• 1 tablespoon olive oil
• 1 cup dry bread crumbs
• oil for frying
• 2 pita breads, cut in half (optional)
• 1 cup chopped tomatoes (optional)

Recipe

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


• in a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise and mix well. chill for at least 30 minutes.
• in a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. in a blender, process onion, parsley and garlic until smooth. stir into mashed chickpeas.
• in a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. stir into chickpea mixture along with olive oil. slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. form 8 balls and then flatten into patties.
• heat 1 inch of oil in a large skillet over medium-high heat. fry patties in hot oil until brown on both sides. serve two falafels in each pita half topped with chopped tomatoes and cucumber sauce.

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.

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.

riesling snapper

Ingredients

• Servings: 4
• 1/2 cup riesling
• 3 ounces butter, cut into small pieces
• 1 clove garlic, chopped
• 4 (4 ounce) fillets
• salt and ground black pepper to taste
• 1 cup sliced almonds

Recipe

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


• pour riesling into a large skillet over medium heat; cook until mostly evaporated, 5 to 7 minutes. stir butter and garlic into remaining ; cook and stir until the garlic softens and the butter melts completely, 3 to 5 minutes.
• season fillets with salt and black pepper. increase heat under the skillet to high; gently lie snapper fillets into the butter and garlic mixture. cook about 3 minutes, turn, add the almonds, and continue cooking until the flesh of the snapper flakes easily with a fork, 2 to 3 minutes more.

Fall In Love (with) Guacamole

Ingredients

• Servings: 6
• 3 avocados, peeled and pitted
• 1 teaspoon sea salt
• 1 teaspoon garlic powder
• 2 tablespoons fresh lime juice
• 1/2 cup diced onion
• 2 roma (plum) tomatoes, diced
• 3 tablespoons chopped cilantro
• 1 pinch cayenne pepper, or more to taste (optional)

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• mash avocados, sea salt, garlic powder, and lime juice in a bowl using a fork.
• mix onion, tomatoes, and cilantro into avocado mixture; season with cayenne pepper.

deluxe egg rolls

Ingredients

• Servings: 20
• 2 quarts oil for deep frying
• 1/2 pound ground turkey
• 2 tablespoons chopped fresh ginger root
• 3 cloves garlic, peeled and minced
• 2 teaspoons sesame oil
• 1 medium head bok choy, shredded
• 3/4 cup shredded carrots
• 2 green onions, finely chopped
• 1 teaspoon soy sauce
• 2 (12 ounce) packages wonton wrappers

Recipe

Preparation Time: 45 mins Cook Time: 20 mins Ready Time: 1 hr 5 mins


• heat oil in a large, heavy saucepan or deep-fryer to 375 degrees f (190 degrees c).
• place ground turkey, 1/2 the ginger root and approximately 1/2 the garlic in a large, deep skillet. cook over medium high heat until evenly brown.
• heat sesame oil in a wok over medium high heat. stir in remaining ginger and garlic. mix in bok choy, carrots, green onions and soy sauce. cook and stir until vegetables are tender but crisp. remove from heat.
• in a medium bowl, mix ground turkey and bok choy mixture.
• fill a double thickness of wonton wrappers with approximately 1 tablespoon of the turkey and bok choy mixture. fold wrappers over the filling, and moisten seam to seal. repeat with remaining wrappers and filling.
• in small batches, deep fry the filled wontons until crisp and golden brown, 3 to 5 minutes.

Avocado And Edamame Dip

Ingredients

• Servings: 1
• 6 ounces shelled edamame (green soybeans)
• 1/2 onion, chopped
• 1/2 cup tightly packed cilantro
• 2 tablespoons olive oil
• 1 large avocado, peeled, pitted and cubed
• 1 lemon, juiced
• 1 tablespoon chile-garlic sauce (such as sriracha®)
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Ready Time: 45 mins


• place the edamame, onion, cilantro, and olive oil into a food processor. pulse until finely chopped. add the avocado, lemon juice, and chile-garlic sauce; season to taste with salt and pepper. puree until smooth. refrigerate at least 30 minutes before serving.