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.

D's Famous Salsa

Ingredients

• Servings: 16
• 2 (14.5 ounce) cans stewed tomatoes
• 1/2 onion, finely diced
• 1 teaspoon minced garlic
• 1/2 lime, juiced
• 1 teaspoon salt
• 1/4 cup canned sliced green chiles, or to taste
• 3 tablespoons chopped fresh cilantro

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. blend on low to desired consistency.

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.

black beans

Ingredients

• Servings: 12
• 2 cups dry black beans, soaked overnight
• 1 quart cold water, or as needed
• 1 onion, chopped
• 1 green bell pepper, chopped
• 5 cloves garlic, chopped
• 2 bay leaves
• 1 tablespoon salt
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1/2 cup white cooking
• 1/4 cup distilled white vinegar
• 1/4 cup olive oil

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• in a medium stockpot, combine soaked beans (see editor's note), water, onion, green pepper, garlic, bay leaves, salt, cumin and oregano. bring to a boil over medium-high heat; reduce heat to low. simmer, covered, until beans are tender, about 1 hour. stir occasionally and add water as necessary so that the beans don't dry out or scorch.
• when beans are tender, stir in , vinegar, and olive oil.

Simple Turkey Gravy With Mushrooms

Ingredients

• Servings: 0
• 1 1/3 cups turkey drippings
• 1/3 cup hot water
• 2 (.87 ounce) packages brown gravy mix (such as mccormick®)
• 1 tablespoon turkey fat from roasting pan
• 8 ounces chopped fresh mushrooms
• 1 teaspoon garlic powder
• 1 1/2 tablespoons soy sauce
• 1 1/2 teaspoons all-purpose flour (optional)

Recipe

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


• mix the turkey drippings with hot water in a saucepan over medium-low heat, stirring well to dissolve all the brown flavor bits from the drippings into the water. whisk in the packaged brown gravy mix thoroughly, and allow the mixture to come to a simmer.
• heat the turkey fat in a skillet over medium heat, and cook the mushrooms until they release their juice, 1 to 2 minutes. sprinkle the mushrooms with garlic powder and soy sauce, and cook, stirring occasionally, until the mushrooms have absorbed the soy sauce, 1 to 2 more minutes. pour the mushroom mixture into the gravy, then stir well. allow to simmer for about 10 minutes. if a thicker gravy is desired, whisk the flour into about 1/2 cup of the gravy in a small bowl, return to the saucepan, and allow to simmer for about 5 more minutes to thicken.

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.

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.

Algerian Carrots

Ingredients

• Servings: 6
• 1 1/2 cups water
• 2 pounds carrots, peeled and sliced
• 5 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 3 cloves cloves garlic, crushed
• 1/2 teaspoon dried thyme leaves
• 1 bay leaf
• 1 teaspoon lemon juice

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• place a steamer insert into a saucepan, and fill with 1 1/2 cups of water, or just below the bottom of the steamer. cover, and bring the water to a boil over high heat. add the sliced carrots, reduce the heat to medium, and cover the pan again. steam until tender but not mushy, 4 to 6 minutes depending on the thickness of the slices. reserve 1/2 cup of the cooking liquid.
• heat the olive oil in a skillet over medium heat. reduce the heat to low and stir in the salt, pepper, cinnamon, cumin, garlic, and thyme. cook the spices and garlic, stirring frequently, until fragrant, about 10 minutes. add the 1/2 cup reserved cooking liquid and the bay leaf, cover, and simmer for 20 minutes.
• stir in the carrots, tossing well to coat with the spice mixture, and cook until heated through, about 2 to 3 minutes. sprinkle with lemon juice and remove the bay leaf 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.

gobble gobble chili with chipotle baja sauce

Ingredients

• Servings: 8
• 1 pound ground turkey
• 1 green bell pepper, chopped
• 1 onion, chopped
• 3 stalks celery, chopped
• 2 (15 ounce) cans spicy chili beans
• 2 (14.5 ounce) cans diced chili-style tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (12 fluid ounce) can or bottle
• 1 chipotle chile in adobo sauce, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground black pepper
• 1/2 cup plain greek yogurt
• 1/3 cup mayonnaise
• 2 tablespoons lime juice
• 2 cloves garlic
• 1 chipotle chile in adobo sauce, chopped
• 1 (8 ounce) package shredded reduced-fat cheddar cheese (optional)

Recipe

Preparation Time: 25 mins Cook Time: 2 hrs 15 mins

Ready Time: 2 hrs 40 mins


• heat a large skillet over medium-high heat and stir in the ground turkey. cook and stir until the turkey is crumbly, evenly browned, and no longer pink. drain and discard any excess grease. add bell pepper, onion, and celery. continue to cook and stir until vegetables are tender, 5 to 10 minutes.
• stir chili beans, tomatoes, tomato sauce, , 1 chopped chipotle chile, cumin, and black pepper into turkey mixture; simmer for 2 hours.
• place greek yogurt, mayonnaise, lime juice, garlic, and remaining 1 chopped chipotle chile in a food processor or blender; pulse until mixture is smooth. refrigerate sauce until ready to use.
• scoop chili into bowls; sprinkle with cheddar cheese and drizzle with yogurt sauce.

3-cheese eggplant lasagna

Ingredients

• Servings: 8
• 2 eggplants, sliced lengthwise into 1/4-inch thick slices
• 2 tablespoons salt
• 2 tablespoons canola oil
• 1 (28 ounce) can crushed tomatoes
• 1 (6 ounce) can tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 1 teaspoon olive oil
• 1 onion, diced
• 1 cup frozen chopped spinach
• 1 cup shredded carrot
• 1 (15 ounce) container ricotta cheese
• 2 eggs
• 1/2 cup freshly grated romano cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1 cup shredded mozzarella cheese

Recipe

Preparation Time: 40 mins Cook Time: 45 mins Ready Time: 2 hrs 25 mins


• sprinkle both sides of eggplant slices with 2 tablespoons salt, and layer them in a large baking dish with paper towels between each layer.
• place a smaller baking dish on top of the eggplant slices, and weigh it down with several heavy food cans. let sit for at least an hour or until the paper towels are visibly moist.
• rinse eggplant slices with fresh water and pat dry with paper towels.
• heat a large skillet on medium heat and pour in 2 tablespoons of canola oil.
• working in batches if necessary, cook both sides of eggplant slices until they are slightly browned, about 5 minutes per side. set cooked eggplant aside.
• prepare sauce by combining the crushed tomatoes, tomato paste, oregano, basil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon olive oil, salt, and black pepper in a separate bowl. set aside.
• heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir onion until translucent, about 5 minutes.
• add frozen spinach and shredded carrots to onion. cook until mixture is dry, 5 to 8 minutes. set aside to cool.
• combine ricotta cheese, eggs, romano cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon salt in a separate bowl.
• spoon cooled spinach and carrot mixture into ricotta mixture and combine.
• preheat oven to 350 degrees f (175 degrees c).
• begin lasagna assembly by pouring a thin layer of tomato sauce into a 9x13 inch baking dish.
• place half the eggplant slices in a layer on top of tomato sauce.
• spread half the ricotta cheese mixture on top of eggplant layer.
• add another layer of tomato sauce, then layer on the remaining eggplant slices and remaining ricotta mixture.
• finish with a final layer of tomato sauce, and spread mozzarella cheese over the top.
• bake in the preheated oven for 45 minutes or until the mozzarella cheese is browned. let sit for 10 minutes before serving.

Country Fried Squash

Ingredients

• Servings: 4
• 6 pounds butternut squash - peeled, seeded and sliced
• 1 egg, beaten
• 1/2 cup milk
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1 pinch salt
• 1 pinch ground black pepper
• 1 pinch garlic salt
• 1 cup oil for frying

Recipe

• combine egg and milk together in a small bowl, mix well.
• in a second bowl, combine flour, cornmeal, salt, pepper and garlic salt. dip squash slices first in the egg mixture, then dredge the squash in the dry mixture.
• heat 1/2 inch of oil in a deep skillet over medium heat. fry squash until golden brown.

Crostini

Ingredients

• Servings: 6
• 1 french baguette, cut into diagonal 1/2 inch slices
• 1/4 cup olive oil
• 1/4 cup butter or margarine
• 2 cloves garlic, minced
• salt and pepper to taste
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 8 mins Ready Time: 18 mins


• set the oven to broil at 425 degrees f (220 degrees c).
• in a small saucepan, combine the olive oil, butter and garlic. set over medium heat, and cook until butter has melted and the mixture starts to bubble. season with salt and pepper. remove from the heat.
• dip each slice of bread into the garlic mixture, turning to coat each side. place parmesan cheese on a plate. press one side of each piece of bread into the cheese, and place cheese side up on a baking sheet.
• broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.

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.

italian sausage, peppers, and onions

Ingredients

• Servings: 6
• 6 (4 ounce) links sweet italian sausage
• 2 tablespoons butter
• 1 yellow onion, sliced
• 1/2 red onion, sliced
• 4 cloves garlic, minced
• 1 large red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/4 cup white

Recipe

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


• place the sausage in a large skillet over medium heat, and brown on all sides. remove from skillet, and slice.
• melt butter in the skillet. stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. mix in red bell pepper and green bell pepper. season with basil, and oregano. stir in white . continue to cook and stir until peppers and onions are tender.
• return sausage slices to skillet with the vegetables. reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

Sweet Pea Mockamole

Ingredients

• Servings: 12
• 1 cup frozen green peas, thawed and drained
• 1 teaspoon ground cumin
• 3 tablespoons chopped onion
• 1 large clove garlic, chopped
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon red pepper flakes, or to taste
• salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• combine the peas, cumin, onion, and garlic in the container of a food processor or blender. process until smooth. add lemon juice and olive oil, and process just to blend. taste and season with red pepper flakes, salt and pepper. blend for just a few more seconds, and transfer to a serving bowl. serve with chips, crackers, or fresh veggies.

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.

Jacksonville Carrots

Ingredients

• Servings: 4
• 4 large carrots, halved
• 2 tablespoons honey
• 1 tablespoon frozen apple juice concentrate, thawed
• 3 tablespoons minced fresh parsley
• 1/4 cup chopped toasted hazelnuts
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup clarified butter

Recipe

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


• steam the carrots in a steamer basket over 1 inch of boiling water for 7 to 10 minutes, or until tender but still firm. cool, and grate with a large holed grater. mix together the grated carrots, honey, apple juice concentrate, parsley, and hazelnuts. season with garlic powder, nutmeg, salt and pepper.
• heat butter in a large skillet over medium-high heat. fry the carrot mixture in the hot butter until heated through.

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.

mediterranean-twist salmon

Ingredients

• Servings: 2
• salmon:
• 1 teaspoon olive oil
• 2 (4 ounce) fillets salmon
• sauce:
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1/2 cup chopped tomatoes, or more to taste
• 1 tablespoon balsamic vinegar
• 6 fresh basil leaves, chopped

Recipe

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


• heat 1 teaspoon olive oil in a saucepan over medium heat. cook salmon in the hot oil until cooked through and flakes easily with a fork, 5 to 7 minutes per side.
• heat 2 tablespoons olive oil in a separate saucepan over medium heat; add garlic and cook until fragrant, about 1 minute. add tomatoes; cook until heated through, about 5 minutes. pour balsamic vinegar into tomato mixture; add basil. cook and stir tomato mixture until flavors blend, about 3 minutes.
• place salmon on a plate and top with tomato sauce.

paleo broccoli rabe and sausage

Ingredients

• Servings: 2
• 3 tablespoons olive oil, or more to taste, divided
• 4 (3.5 ounce) links italian sausage, sliced
• 2 large cloves garlic, minced
• 2 bunches broccoli rabe, trimmed
• 1 pinch lemon zest, or to taste
• 1 pinch ground red pepper, or to taste
• sea salt to taste
• 1/2 lemon

Recipe

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


• coat the bottom of a skillet with a thin layer of olive oil; heat over medium heat. cook and stir sausage slices in skillet until browned, 3 to 5 minutes; add garlic and continue cooking until fragrant, about 1 minute more.
• add broccoli rabe to the skillet; season with lemon zest, red pepper, and sea salt. drizzle olive oil over the broccoli rabe and toss to coat. cook, stirring occasionally, until the broccoli rabe is completely wilted, about 15 minutes. squeeze lemon half over the sausage and broccoli rabe mixture.

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.

kashmiri-style kidney beans with turnips

Ingredients

• Servings: 4
• 2 turnips, peeled and cubed
• 1 cup water
• 1/2 teaspoon salt
• 1 (14.5 ounce) can kidney beans, drained
• 3 tablespoons vegetable oil
• 1/2 teaspoon whole cumin seeds
• 1/2 teaspoon whole fennel seeds
• 1 cup finely chopped red onion
• 1/2 teaspoon minced fresh ginger root
• 1/2 teaspoon minced garlic
• 1 cup chopped tomatoes
• 1/2 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon ground ginger
• 2 tablespoons water
• 1/2 teaspoon kashmiri garam masala

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• place turnips into a saucepan with the water and 1/2 teaspoon salt. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the turnip is soft, about 5 minutes. once tender, stir in the kidney beans, and cook 5 minutes more.
• meanwhile, heat the vegetable oil in a skillet over medium-high heat. stir in the cumin and fennel, and cook until the spices toast and become fragrant, about 1 minute. stir in the onion, and cook until it turns golden brown, about 5 minutes. stir in the minced ginger and garlic, cook and stir for 30 seconds, then add the tomatoes and salt, and continue cooking until the mixture turns pasty. finally, stir in the paprika, turmeric, ground ginger, and 2 tablespoons water; cook 2 minutes more.
• add the tomato mixture to the turnips, and simmer 10 minutes. season with garam masala before serving.

green beans with cherry tomatoes

Ingredients

• Servings: 6
• 1 1/2 pounds green beans, trimmed and cut into 2 inch pieces
• 1 1/2 cups water
• 1/4 cup butter
• 1 tablespoon sugar
• 3/4 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons chopped fresh basil
• 2 cups cherry tomato halves

Recipe

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


• place beans and water in a large saucepan. cover, and bring to a boil. set heat to low, and simmer until tender, about 10 minutes. drain off water, and set aside.
• melt butter in a skillet over medium heat. stir in sugar, garlic salt, pepper and basil. add tomatoes, and cook stirring gently just until soft. pour the tomato mixture over the green beans, and toss gently to blend.

D's Famous Salsa

Ingredients

• Servings: 16
• 2 (14.5 ounce) cans stewed tomatoes
• 1/2 onion, finely diced
• 1 teaspoon minced garlic
• 1/2 lime, juiced
• 1 teaspoon salt
• 1/4 cup canned sliced green chiles, or to taste
• 3 tablespoons chopped fresh cilantro

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. blend on low to desired consistency.

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.

italian sausage, peppers, and onions

Ingredients

• Servings: 6
• 6 (4 ounce) links sweet italian sausage
• 2 tablespoons butter
• 1 yellow onion, sliced
• 1/2 red onion, sliced
• 4 cloves garlic, minced
• 1 large red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/4 cup white

Recipe

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


• place the sausage in a large skillet over medium heat, and brown on all sides. remove from skillet, and slice.
• melt butter in the skillet. stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. mix in red bell pepper and green bell pepper. season with basil, and oregano. stir in white . continue to cook and stir until peppers and onions are tender.
• return sausage slices to skillet with the vegetables. reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

garlic kale

Ingredients

• Servings: 4
• 1 bunch kale
• 2 tablespoons olive oil
• 4 cloves garlic, minced

Recipe

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


• tear the kale leaves into bite-size pieces from the thick stems; discard the stems.
• heat the olive oil in a large pot over medium heat. cook and stir the garlic in the hot oil until softened, about 2 minutes. add the kale and continue cooking and stirring until the kale is bright green and wilted, about 5 minutes more.

Artichokes

Ingredients

• Servings: 2
• 2 whole artichokes
• 2 tablespoons butter
• 2 cloves garlic, sliced
• salt and pepper to taste

Recipe

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


• fill the pan with just enough water to cover bottom. bring to a full boil over high heat. while water is heating, trim and discard the stems and tough outer leaves of artichokes. tuck slivers of butter and slices of garlic into artichoke leaves.
• when water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. cover pot with lid and allow artichokes to steam for approximately 20 minutes, until 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.

Scallops With Arugula, Lentils, And Butter Beans

Ingredients

• Servings: 4
• 1 pound scallops
• 2 tablespoons olive oil
• 1 teaspoon sweet paprika
• 1 pinch cayenne pepper
• salt and freshly ground black pepper to taste
• 1 clove garlic, crushed
• 1 (12 ounce) bottle butter beans, rinsed and drained
• 1 lemon, juiced
• 1/2 teaspoon italian seasoning
• 1 1/2 cups cooked lentils
• 1 cup arugula, or to taste

Recipe

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


• toss scallops, olive oil, paprika, cayenne pepper, salt, and black pepper together in a bowl until scallops are completely coated.
• heat a nonstick skillet over high heat. cook scallops in hot skillet until browned, about 3 minutes per side. reduce heat to medium and transfer scallops to a bowl.
• cook and stir garlic in the same skillet until fragrant, about 30 seconds. add butter beans, lemon juice, and italian seasoning; cook and stir until beans are slightly golden, 1 to 2 minutes. stir cooked lentils and arugula into skillet; cook and stir until arugula begins to wilt, about 30 seconds.
• pour any accumulated scallop juices from the bowl over arugula; stir scallops into lentil mixture and cook until heated through, about 1 minute. season with salt and black pepper.

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.

not ya mama's oyster dressing

Ingredients

• Servings: 6
• 1/2 cup butter
• 1 large onion, chopped
• 2 cloves garlic, chopped, or more to taste
• 1 1/2 tablespoons dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper, or to taste (optional)
• 1 quart fresh shucked oysters, drained and liquid reserved
• 1 cup italian seasoned dry bread crumbs
• 1/2 cup grated parmesan cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 9x9-inch square baking dish.
• melt butter in a large skillet over medium heat, and cook and stir the onion and garlic until the onions are translucent, about 5 minutes. stir in the parsley, oregano, thyme, salt, black pepper, and cayenne pepper until combined, and gently mix in the oysters. cook, stirring often, until the edges of the oysters begin to curl, about 8 minutes. stir in the bread crumbs and reserved oyster liquid until the stuffing is thoroughly combined. lightly spoon the stuffing into the prepared baking dish. sprinkle the stuffing with parmesan cheese.
• bake in the preheated oven until the top is golden brown, 15 to 20 minutes.

Jasmine's Brussels Sprouts

Ingredients

• Servings: 4
• 3 cups water
• 1 pound brussels sprouts, trimmed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 8 ounces pancetta bacon, diced
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Recipe

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


• bring the water to a boil in a large saucepan. add brussels sprouts, and cook for 5 to 7 minutes. they should still be slightly firm. drain, and rinse with cold water. slice the sprouts in half, and set aside.
• heat one tablespoon of olive oil in a large skillet over medium-high heat. add the garlic and pancetta; cook and stir for about 5 minutes, until garlic is lightly browned. add the remaining olive oil and brussels sprouts. reduce the heat to medium and cook, stirring until the sprouts are well coated with the flavor. season with salt and pepper, and cook for 5 more minutes before serving.

Spinach And Red Chard Quiche

Ingredients

• Servings: 5
• 1 (9 inch) unbaked 9 inch pie crust
• 1/2 pound spinach, rinsed and chopped
• 1/2 pound red swiss chard, rinsed and chopped
• 1 tablespoon vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1/4 teaspoon curry powder
• 1 teaspoon dried parsley
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 8 small oyster mushrooms, chopped
• 2 teaspoons capers
• 1 (12 ounce) package firm tofu, cubed
• 1/4 cup skim milk
• 1/4 teaspoon ground nutmeg
• 1 pinch ground cinnamon
• 1 pinch ground cardamom
• 1/2 cup grated parmesan cheese
• 1/2 cup shredded cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• bake pie crust until lightly browned. meanwhile, place spinach and swiss chard in a steamer over 1 inch of boiling water, and cover. lightly cook, about 5 minutes.
• heat oil in a large skillet over medium heat and saute onions and garlic. when onions become transparent add spinach and chard. stir in curry powder, parsley, salt and pepper. saute until spinach and chard reduce, then add mushrooms and capers. stir and remove from heat.
• in a blender or food processor, combine tofu, milk, nutmeg, cinnamon, cardamom and parmesan cheese. process until smooth and creamy. pour over vegetables and mix well. transfer mixture to the pie crust.
• bake in preheated oven for 20 minutes. remove from oven and sprinkle top with cheddar cheese. bake for 10 more minutes, or until cheese is lightly browned.

Simple Turkey Chili

Ingredients

• Servings: 8
• 1 1/2 teaspoons olive oil
• 1 pound ground turkey
• 1 onion, chopped
• 2 cups water
• 1 (28 ounce) can canned crushed tomatoes
• 1 (16 ounce) can canned kidney beans - drained, rinsed, and mashed
• 1 tablespoon garlic, minced
• 2 tablespoons chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• heat the oil in a large pot over medium heat. place turkey in the pot, and cook until evenly brown. stir in onion, and cook until tender.
• pour water into the pot. mix in tomatoes, kidney beans, and garlic. season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. bring to a boil. reduce heat to low, cover, and simmer 30 minutes.

Pan-fried Asparagus

Ingredients

• Servings: 4
• 1/4 cup butter
• 2 tablespoons olive oil
• 1 teaspoon coarse salt
• 1/4 teaspoon ground black pepper
• 3 cloves garlic, minced
• 1 pound fresh asparagus spears, trimmed

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 25 mins


• melt butter in a skillet over medium-high heat. stir in the olive oil, salt, and pepper. cook garlic in butter for a minute, but do not brown. add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.

D's Famous Salsa

Ingredients

• Servings: 16
• 2 (14.5 ounce) cans stewed tomatoes
• 1/2 onion, finely diced
• 1 teaspoon minced garlic
• 1/2 lime, juiced
• 1 teaspoon salt
• 1/4 cup canned sliced green chiles, or to taste
• 3 tablespoons chopped fresh cilantro

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. blend on low to desired consistency.

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.

italian sausage, peppers, and onions

Ingredients

• Servings: 6
• 6 (4 ounce) links sweet italian sausage
• 2 tablespoons butter
• 1 yellow onion, sliced
• 1/2 red onion, sliced
• 4 cloves garlic, minced
• 1 large red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/4 cup white

Recipe

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


• place the sausage in a large skillet over medium heat, and brown on all sides. remove from skillet, and slice.
• melt butter in the skillet. stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. mix in red bell pepper and green bell pepper. season with basil, and oregano. stir in white . continue to cook and stir until peppers and onions are tender.
• return sausage slices to skillet with the vegetables. reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

Cheesy Polenta Casserole

Ingredients

• Servings: 6
• 1 teaspoon olive oil
• 1 green bell pepper, chopped
• 1/4 teaspoon minced garlic
• 2 green onions, chopped
• 1 (14 ounce) jar marinara sauce
• 1/4 cup shredded fontina cheese
• 3/4 cup shredded provolone or mozzarella cheese
• 1 (16 ounce) tube ready-made polenta, cut into 1/4-inch slices
• 1/2 cup grated parmesan cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly oil a 8x8-inch casserole dish with cooking spray and set aside.
• heat olive oil in a saucepan over medium-high heat. stir in green pepper, garlic, and green onions; cook until the pepper softens, about 3 minutes. pour in marinara sauce and simmer 5 to 7 minutes, stirring occasionally.
• mix together fontina and provolone in a bowl. spread a thin layer of sauce over the bottom of the prepared baking dish. arrange 1/3 of the polenta slices in the dish, top with 1/3 the fontina and provolone mixture. spread a thin layer of sauce over cheese. repeat layers twice. top casserole with parmesan cheese.
• bake in preheated oven until cheese is bubbly and golden brown, about 25 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.

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.

Spaghetti Squash Saute

Ingredients

• Servings: 4
• cooking spray
• 1 spaghetti squash, halved and seeded
• 1/4 cup butter or margarine
• 1 small onion, chopped
• 2 cloves garlic, finely chopped
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• preheat an oven to 350 degrees f (175 degrees c). coat a baking sheet with cooking spray, and place squash halves cut-side down on the sheet. bake until squash is tender but still crunchy, about 40 minutes. set aside to cool.
• once cool enough to handle, shred squash flesh from rind using a fork. set aside.
• melt butter in a skillet over medium heat. cook onion and garlic in butter until soft. add squash to the skillet, and cook until hot. season with salt and pepper.

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.

greek pizza

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/2 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1/4 cup chopped fresh basil
• 2 1/4 teaspoons lemon juice
• 1 1/2 teaspoons dried oregano
• ground black pepper to taste
• 1 (14 ounce) package refrigerated pizza crust
• 1 tablespoon olive oil
• 1 cup shredded mozzarella cheese
• 1 large tomato, thinly sliced
• 1/3 cup seasoned bread crumbs
• 1 cup shredded mozzarella cheese
• 3/4 cup crumbled feta cheese

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). if using a pizza stone, place in oven to preheat.
• heat 1 tablespoon olive oil in a large skillet; cook and stir onion and garlic until tender, about 5 minutes. add spinach and continue to cook and stir until all liquid has evaporated, 5 to 7 minutes. remove from heat and season with basil, lemon juice, oregano, and pepper. allow mixture to cool slightly.
• unroll pizza dough on preheated pizza stone or a large baking sheet and brush with remaining 1 tablespoon olive oil. spread spinach mixture over dough, leaving a small border at the edge of the pizza crust. top with 1 cup mozzarella cheese.
• press tomato slices into seasoned bread crumbs until coated; arrange tomatoes over pizza. spread remaining 1 cup mozzarella cheese and feta cheese over tomatoes.
• bake in preheated oven until pizza crust is golden brown and cheese is melted, about 15 minutes.

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.

slamtastic eggplant sandwich

Ingredients

• Servings: 4
• 1 teaspoon vegetable oil
• 1 eggplant, cut into 1/2-inch slices
• 1 tablespoon mayonnaise
• 1 clove garlic, minced
• 4 crusty sandwich rolls, split and toasted
• 1 bunch fresh basil leaves
• 1 cup crumbled feta cheese

Recipe

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


• pour the oil into a large skillet and heat over medium-high heat. place the eggplant slices in the heated pan and cook without moving until golden brown, about 4 minutes. flip the eggplant and continue to cook until golden brown on the other side. remove from heat.
• mix together the mayonnaise and garlic in a small bowl.
• lay the toasted rolls out, cut side up. place the cooked eggplant on the bottom half of each roll. layer the eggplant with fresh basil leaves and crumbled feta. spread the garlic mayo very lightly over the cut side of the top each toasted roll. place the tops on the prepared sandwich.

Ratatouille

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 teaspoons dried parsley
• 1 eggplant, cut into 1/2 inch cubes
• salt to taste
• 1 cup grated parmesan cheese
• 2 zucchini, sliced
• 1 large onion, sliced into rings
• 2 cups sliced fresh mushrooms
• 1 green bell pepper, sliced
• 2 large tomatoes, chopped

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
• heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. cook and stir garlic until lightly browned. mix in parsley and eggplant. cook and stir until eggplant is soft, about 10 minutes. season with salt to taste.
• spread eggplant mixture evenly across bottom of prepared casserole dish. sprinkle with a few tablespoons of parmesan cheese. spread zucchini in an even layer over top. lightly salt and sprinkle with a little more cheese. continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
• bake in preheated oven for 45 minutes.

spicy tomato chutney

Ingredients

• Servings: 2
• 4 pounds ripe tomatoes
• 1 (1 inch) piece fresh ginger root
• 3 cloves garlic
• 1 3/4 cups white sugar
• 1 cup red vinegar
• 2 onions, diced
• 1/4 cup golden raisins
• 2 teaspoons mixed spice
• 1 teaspoon chili powder
• 1 pinch paprika
• 1 tablespoon curry paste

Recipe

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


• fill a saucepan with water, and bring to a boil. place tomatoes in boiling water, and cook for 3 to 5 minutes, or until skins begin to crack and peel. remove from water, cool, and peel.
• puree tomatoes with ginger and garlic in a food processor or blender.
• place tomato mixture, sugar, vinegar, onions, and golden raisins in a large saucepan. season with mixed spice, chili powder, paprika, and curry paste. simmer over medium heat until thick. refrigerate until ready to use.

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.

Hummus Iii

Ingredients

• Servings: 2
• 2 cups canned garbanzo beans, drained
• 1/3 cup tahini
• 1/4 cup lemon juice
• 1 teaspoon salt
• 2 cloves garlic, halved
• 1 tablespoon olive oil
• 1 pinch paprika
• 1 teaspoon minced fresh parsley

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. blend until smooth. transfer mixture to a serving bowl.
• drizzle olive oil over the garbanzo bean mixture. sprinkle with paprika and parsley.

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.

Macaroni With Ham And Cheese Deluxe

Ingredients

• Servings: 12
• 1 (16 ounce) package elbow macaroni
• 1/4 cup butter
• 1 onion, chopped
• 1 teaspoon minced garlic
• 1 green bell pepper, chopped
• 4 cups cubed, fully cooked ham
• 4 ounces shredded monterey jack cheese
• 4 ounces shredded hot pepper monterey jack cheese
• 2 ounces shredded sharp white cheddar cheese
• 3/4 cup milk, or more as needed
• 4 italian plum tomatoes, cut into wedges
• 6 ounces shredded sharp white cheddar cheese

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• preheat oven to 325 degrees f (165 degrees c).
• bring a large pot of lightly salted water to a boil. cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. drain.
• melt butter in a dutch oven over medium heat. cook and stir onion, garlic, and green bell pepper in melted butter until tender, about 5 minutes.
• stir cooked macaroni, ham, monterey jack cheese, hot pepper jack cheese, and 2 ounces sharp white cheddar cheese into onion mixture until well blended.
• gently stir milk into mixture until casserole is creamy, adding additional milk if needed.
• stir tomato wedges into casserole. top with 6 ounces sharp white cheddar cheese.
• bake casserole in the preheated oven until cheese is bubbling and browned on top, about 20 minutes.

Ten Minute Enchilada Sauce

Ingredients

• Servings: 6
• 1/4 cup vegetable oil
• 2 tablespoons self-rising flour
• 1/4 cup new mexico or california chili powder
• 1 (8 ounce) can tomato sauce
• 1 1/2 cups water
• 1/4 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion salt
• salt to taste

Recipe

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


• heat oil in a skillet over medium-high heat. stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
• gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. season to taste with salt.

maria's broccoli rabe

Ingredients

• Servings: 4
• 1 pound broccoli rabe, trimmed
• 5 tablespoons extra virgin olive oil
• 1 clove garlic, minced
• 1 tablespoon grated parmesan cheese

Recipe

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


• bring a large pot of salted water to a boil. cut an x in the bottom of the stems of the broccoli rabe and place in the boiling water. cook until tender but still firm, about 5 minutes. drain.
• in a large heavy skillet over medium heat, heat olive oil and saute garlic for 1 to 2 minutes. stir in the broccoli rabe and saute 10 to 15 minutes, or until desired doneness. dust with parmesan cheese, if desired.

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.

thanksgiving cheese ball

Ingredients

• Servings: 8
• 8 ounces cream cheese
• 4 ounces sharp cheddar cheese
• 2 ounces crumbled blue cheese
• 2 tablespoons grated onion
• 1 clove garlic, minced
• 4 dashes worcestershire sauce
• 1 (2.25 ounce) can green olives
• 1/2 cup chopped pecans

Recipe

Preparation Time: 15 mins Ready Time: 4 hrs 15 mins


• in a food processor, mix the cream cheese, cheddar cheese, blue cheese, onion, garlic, and worcestershire sauce. process until well blended. add olives, and pulse into small chunks.
• shape the mixture into a ball, and roll in the chopped pecans to coat. wrap in plastic, and chill at least 4 hours in the refrigerator.

Spinach And Pine Nuts

Ingredients

• Servings: 6
• 3 pounds spinach, rinsed
• 2 teaspoons olive oil
• 2 tablespoons toasted pine nuts
• 1 teaspoon minced garlic
• freshly ground black pepper

Recipe

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


• wash the spinach, but allow the water to cling to the leaves. cook the spinach until it wilts in a skillet over medium-high heat, about 3 minutes.
• heat the oil in a skillet over medium-high heat. add the spinach, pine nuts, and garlic and cook for 2 minutes. season with pepper and serve.

D's Famous Salsa

Ingredients

• Servings: 16
• 2 (14.5 ounce) cans stewed tomatoes
• 1/2 onion, finely diced
• 1 teaspoon minced garlic
• 1/2 lime, juiced
• 1 teaspoon salt
• 1/4 cup canned sliced green chiles, or to taste
• 3 tablespoons chopped fresh cilantro

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. blend on low to desired consistency.

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.

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.

italian sausage, peppers, and onions

Ingredients

• Servings: 6
• 6 (4 ounce) links sweet italian sausage
• 2 tablespoons butter
• 1 yellow onion, sliced
• 1/2 red onion, sliced
• 4 cloves garlic, minced
• 1 large red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/4 cup white

Recipe

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


• place the sausage in a large skillet over medium heat, and brown on all sides. remove from skillet, and slice.
• melt butter in the skillet. stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. mix in red bell pepper and green bell pepper. season with basil, and oregano. stir in white . continue to cook and stir until peppers and onions are tender.
• return sausage slices to skillet with the vegetables. reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.