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.

avocado feta salsa

Ingredients

• Servings: 12
• 2 plum tomatoes, chopped
• 1 ripe avocado - peeled, pitted and chopped
• 1/4 cup finely chopped red onion
• 1 clove garlic, minced
• 1 tablespoon snipped fresh parsley
• 1 tablespoon chopped fresh oregano
• 1 tablespoon olive oil
• 1 tablespoon red or white vinegar
• 4 ounces crumbled feta cheese

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• in a bowl, gently stir together tomatoes, avocados, onion, and garlic. mix in parsley and oregano. gently stir in olive oil and vinegar. then stir in feta. cover, and chill for 2 to 6 hours.

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.

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 Guacamole

Ingredients

• Servings: 2
• 2 avocados
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 ripe tomato, chopped
• 1 lime, juiced
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Ready Time: 40 mins


• peel and mash avocados in a medium serving bowl. stir in onion, garlic, tomato, lime juice, salt and pepper. season with remaining lime juice and salt and pepper to taste. chill for half an hour to blend flavors.

sauteed mushrooms in garlic

Ingredients

• Servings: 4
• 1 tablespoon butter
• 2 pounds sliced fresh mushrooms
• 4 cloves garlic, minced
• 1 teaspoon dried basil
• 1 cup red

Recipe

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


• heat the butter in a skillet over medium heat. add the mushrooms and garlic; cook and stir until the mushrooms are a light golden brown, about 10 minutes. stir in the basil.
• reduce heat to low, and pour the into the skillet. simmer until most of the has evaporated. 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.

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.

super simple salmon

Ingredients

• Servings: 4
• 1 tablespoon garlic powder
• 1 tablespoon dried basil
• 1/2 teaspoon salt
• 4 (6 ounce) salmon
• 2 tablespoons butter
• 4 lemon wedges

Recipe

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


• stir together the garlic powder, basil, and salt in a small bowl; rub in equal amounts the salmon fillets.
• melt the butter in a skillet over medium heat; cook the salmon in the butter until browned and flaky, about 5 minutes per side. serve each piece of salmon with a lemon wedge.

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.

scooter's tempeh kale curry

Ingredients

• Servings: 3
• 2 tablespoons coconut oil, divided
• 1 (8 ounce) package tempeh, cut into 1/2-inch cubes
• 2 tablespoons curry powder
• 1 yellow onion, chopped
• 1 bunch kale - stems removed and discarded, leaves torn into bite-size pieces
• 2 teaspoons garlic powder
• 3 ounces crumbled goat cheese
• 1 teaspoon sea salt

Recipe

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


• melt 1 tablespoon coconut oil in a large skillet over medium-high heat. cook and stir tempeh and curry powder in hot oil until fragrant, about 3 minutes. add onion; cook and stir until slightly softened, about 2 minutes.
• reduced heat to medium and stir kale, remaining coconut oil, and garlic powder into tempeh mixture; cook and stir until kale wilts, about 10 minutes. transfer to plates and top with goat cheese and sea salt.

Guacamole

Ingredients

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

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


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

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.

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.

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.

Campfire Green Beans

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 large sweet onion, diced
• 1 clove garlic, chopped
• 1/4 cup slivered almonds
• 3 (14.5 ounce) cans french-style green beans, drained
• salt and pepper to taste

Recipe

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


• heat a large skillet over medium-high heat. pour in olive oil, then mix in onion, garlic, and almonds. saute until onions are translucent, about 5 minutes.
• stir in green beans and season with salt and pepper. cover skillet with lid and cook for 3 minutes, stirring a few times so mixture doesn't burn. transfer mixture to a shallow dish and place in refrigerator to cool. when cool, pack into a resealable bag.
• at campsite, heat a skillet over the fire or camp stove, dump in contents of bag, and cook just until heated through.

vidalia ranch pizza

Ingredients

• Servings: 6
• 1 (10 ounce) can pizza crust dough
• 1/4 cup prepared ranch dressing
• 2 tablespoons olive oil
• 1 large vidalia, or other sweet onion, thinly sliced
• 1 teaspoon salt
• 2 teaspoons garlic powder
• 1 cup prepared ranch dressing
• 2 tomatoes, thinly sliced
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c). lightly grease a 12x15 inch baking sheet.
• spread the pizza dough the prepared baking sheet. spread the ranch dressing over the dough; sprinkle with garlic powder.
• heat the olive oil in a skillet over medium heat. cook and stir the onion in the oil until translucent; season with salt.
• bake the crust in the preheated oven until lightly browned, 8 to 10 minutes.
• spread 1 cup of ranch dressing, the cooked onions, tomato slices, cheddar cheese, mozzarella cheese, parmesan cheese, and black pepper over the baked crust.
• return to preheated oven and bake until crust is golden brown and cheese is melted, 12 to 15 minutes. allow pizza to cool for 5 minutes before cutting to serve.

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.

exquisite pizza sauce

Ingredients

• Servings: 1
• 1 (6 ounce) can tomato paste
• 6 fluid ounces warm water (110 degrees f/45 degrees c)
• 3 tablespoons grated parmesan cheese
• 1 teaspoon minced garlic
• 2 tablespoons honey
• 1 teaspoon anchovy paste (optional)
• 3/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon dried red pepper flakes
• salt to taste

Recipe

Preparation Time: 10 mins Ready Time: 40 mins


• in a small bowl, combine tomato paste, water, parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
• sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.

jazzed up couscous

Ingredients

• Servings: 4
• 1 (10 ounce) box couscous
• 1 1/2 cups boiling water
• 2 tablespoons olive oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 3 roma (plum) tomatoes, diced
• 1/2 cup shredded cheddar-monterey jack cheese blend

Recipe

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


• stir together couscous and boiling water in a large, heatproof bowl. cover with plastic wrap, and set aside for 10 minutes.
• meanwhile, heat olive oil in a skillet over medium heat. stir in onions and garlic, and cook until the onion has softened and turned translucent, about 5 minutes. add the diced roma tomatoes, and cook until the tomatoes release their juice and the mixture begins to thicken.
• fluff the couscous with a fork, then fold in the tomato mixture and cheese. serve immediately as the cheese is melting.

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.

blame the dog bean casserole (kielbasa and bean dish)

Ingredients

• Servings: 8
• 1 pound fully cooked kielbasa or polish sausage, cut into 1/4-inch slices
• 1 pound smoked sausage, sliced
• 1 (28 ounce) can baked beans
• 1 (15.5 ounce) can kidney beans, rinsed and drained
• 1 (8 ounce) can tomato sauce
• 1/2 cup ketchup
• 1/2 cup red
• 1/2 cup chopped onion
• 1/4 cup chopped celery
• 1 teaspoon minced garlic
• 1 teaspoon dry mustard powder
• 1 dash worcestershire sauce

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat an oven to 350 degrees f (175 degrees c).
• combine sausages, baked beans, kidney beans, tomato sauce, ketchup, red , onion, celery, garlic, mustard, and worcestershire sauce in a 3-quart baking dish. bake in preheated oven until hot and bubbly, about 1 hour.

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.

Orange Turkey Brine

Ingredients

• Servings: 1
• 1 (12 fluid ounce) can frozen orange juice concentrate, thawed
• 1 orange, sliced
• 1 lemon, sliced
• 1 lime, sliced
• 1 tablespoon dried thyme
• 1 tablespoon ground black pepper
• 3 cloves garlic
• 2 bay leaves
• 1 cup kosher salt
• 1 1/2 gallons water

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 2 hrs 25 mins


• combine the orange juice concentrate, orange slices, lemon slices, lime slices, thyme, pepper, garlic, bay leaves, salt, and water in a large stockpot; bring to a boil. remove from heat and allow to cool to room temperature.
• wash and dry your turkey. make sure you have removed the innards. place the turkey, breast down, into the brine. make sure that the cavity gets filled. place the bucket in the refrigerator. allow turkey to marinate 1 to 2 days before cooking. remove the turkey carefully. drain and discard the excess brine and pat dry.
• cook the turkey as desired reserving the drippings for gravy. keep in mind that brined turkeys cook 20 to 30 minutes faster.

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.

Guacamole

Ingredients

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

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


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

Spicy Southwest Squash Casserole

Ingredients

• Servings: 1
• 2 teaspoons olive oil
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1/4 cup sliced fresh mushrooms
• 1 teaspoon minced garlic
• 1 (10 ounce) can diced tomatoes with green chile peppers (such as ro*tel®)
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup salsa
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 pinch cayenne pepper
• salt and ground black pepper to taste
• 1 cup fresh spinach leaves, or to taste
• 4 yellow squash, cubed
• 1 (4 ounce) packet saltine crackers, crushed
• 1 cup shredded cheddar cheese (optional)

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat olive oil in a large skillet over medium heat; cook and stir onion, red bell pepper, mushrooms, and garlic in the hot oil until vegetables are tender, about 10 minutes.
• mix tomatoes with green chile peppers, black beans, salsa, chili powder, cumin, cayenne pepper, salt, and black pepper into onion mixture; simmer, stirring occasionally, until cooked through, about 5 minutes. add spinach; cover skillet and simmer until spinach turns bright green, 1 to 2 minutes.
• spread squash into an 8x8-inch casserole dish; top with tomato mixture. sprinkle crackers over tomato mixture.
• bake in the preheated oven until crackers are browned, 35 to 40 minutes. sprinkle casserole with cheddar cheese.

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.

exquisite pizza sauce

Ingredients

• Servings: 1
• 1 (6 ounce) can tomato paste
• 6 fluid ounces warm water (110 degrees f/45 degrees c)
• 3 tablespoons grated parmesan cheese
• 1 teaspoon minced garlic
• 2 tablespoons honey
• 1 teaspoon anchovy paste (optional)
• 3/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon dried red pepper flakes
• salt to taste

Recipe

Preparation Time: 10 mins Ready Time: 40 mins


• in a small bowl, combine tomato paste, water, parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
• sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.

slammin' salmon

Ingredients

• Servings: 4
• 1/4 cup balsamic vinegar
• 1/4 cup lemon juice
• 1/4 cup soy sauce
• 1 teaspoon salt
• 1 tablespoon brown sugar
• 1 1/2 teaspoons ground ginger
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1 teaspoon crushed red pepper flakes
• 4 cloves garlic, minced
• 1/4 cup chopped green onions
• 1 teaspoon sesame oil
• 1/2 cup peanut oil
• 8 (4 ounce) skinless, boneless salmon fillets

Recipe

Preparation Time: 10 mins Cook Time: 8 mins Ready Time: 2 hrs 18 mins


• stir balsamic vinegar, lemon juice, and soy sauce with salt, brown sugar, ground ginger, paprika, pepper, and red pepper flakes until the salt has dissolved. stir in garlic, green onions, sesame oil, and peanut oil until well combined.
• pour marinade into a resealable plastic bag or glass bowl. add salmon to marinade and gently toss to coat. place into refrigerator and marinate 2 to 24 hours.
• prepare an outdoor grill for medium-high heat.
• drain excess marinade from salmon fillets. grill until firm and opaque, about 4 minutes per side.

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.

Lentil Casserole

Ingredients

• Servings: 8
• 1 (16 ounce) package dry lentils
• 2 cups water
• 1 (29 ounce) can crushed tomatoes
• 1 cup chopped carrots
• 1 cup chopped green bell pepper
• 1 cup chopped fresh mushrooms
• 1 cup chopped onion
• 1/2 cup chopped celery
• 2 teaspoons dried parsley
• 2 cloves garlic, minced
• 1 cup shredded reduced-fat cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 35 mins

Ready Time: 1 hr 55 mins


• preheat oven to 375 degrees f (190 degrees c).
• spread lentils into a shallow 2-quart baking dish. pour water over lentils. add tomatoes, carrots, green bell pepper, mushrooms, onion, celery, parsley, and garlic to lentil mixture. cover dish with aluminum foil.
• bake in the preheated oven until lentils are tender, 1 1/2 to 2 hours. remove aluminum foil and sprinkle cheddar cheese over casserole; bake until cheese is melted, about 5 minutes more.

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.