- 1 bunch of swiss chard
- 1 cup uncooked rice, pre-soaked for 10 minutes
- ¼ c. olive oil
- ½ c. onion
- juice of 1 lemon
- ½ c. chopped fresh parsley
Wash the Swiss chard well. Remove and chop the stalks. Chop the leaves and set aside to drain.
Heat the oil and sauté the onions until soft. Season with salt.
Add the rice and toss for a few minutes. Add the chard stalks, leaves, and parsley. Ad 1- ½ cups of boiling water and bring to a boil, uncovered.
Cover, reduce the heat and simmer until the rice is cooked, about 15-20 minutes.
Allow to stand a few minutes before serving.
- 2 Tbs olive oil
- 1 onion, chopped
- 1 c. garbanzo beans, cooked and rinsed
- salt and pepper to taste
- 1 bunch Swiss Chard
- 1 tomato, sliced
- ½ lemon, juiced or 1 Tbs lemon juice
Heat olive oil in a large skillet. Stir in onions; cook and stir for 3-5 minutes, or until soft and fragrant. Stir in garbanzo beans and season with salt and pepper; heat through. Place chard in pan and cook until wilted. Add tomato slices, squeeze lemon juice over greens and heat through. Plate and season with salt and pepper to taste.
- 3 delicata squash
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1/2 cup chopped fresh parsley
1. Preheat oven to 375 degrees F. Oil a 9×13 inch baking dish.
2. Peel delicata squash, slice in half lengthwise, and remove seeds. Cut into 1/2 inch thick slices. Place in baking dish, and toss with olive oil, garlic, and parsley.
- Peppers, any type, chopped
- Tomatoes, chopped
- Salt and pepper, to taste
- Olive Oil
Heat oil in a skillet over high heat. Add peppers (carefully) and allow to cook skin side on the pan until the skins begin to bubble and turn black. Transfer peppers to a plate, toss with tomatoes, and sprinkle salt and pepper on top. This is a fantastic salad, eaten warm or cold! Pair with cheese and crackers, or olives for an antipasto style meal!
- 3 c chopped tomatoes
- ½ c chopped bell pepper
- 1 c onion, diced
- ¼ c minced fresh cilantro
- 2 Tbs fresh lime juice
- 4 tsp chopped hot pepper, including seeds
- ½ tsp ground cumin
- ½ tsp kosher slat
- ½ tsp ground black pepper
Combine all ingredients in a large bowl or food processor. Serve with tortilla chips or alongside a meal. Flavors will meld and improve in flavor as the salsa sits longer. Refrigerate and use within one week.
- 2 apples, chopped
- ½ bell pepper, chopped
- 1 medium tomato, chopped
- ¼ sweet onion, chopped
- ½ tsp salt
- ½ tsp sugar
- 3 Tbs lime juice
Combine all ingredients into a bowl and toss. Serve with salty tortilla chips or cinnamon sugar pita chips. This tangy salsa will go great as a snack, topping tacos, or with a spoon!
Recipe courtesy of howsweeteats.com
- 6 medium-sized bell peppers (red or green)
- 2½ cups cooked brown rice
- 1 tbsp canola oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (540 ml) black beans, drained and rinsed
- 1 cup tomato puree
- 2 tsp chili powder
- 1 tsp ground cumin
- 2 tbsp chopped fresh cilantro
- Hot sauce to taste (optional)
- Salt and pepper to taste
- 1½ cups shredded cheddar
1. Preheat oven to 375F.
2. Start by preparing the peppers. Slice the top off each pepper about 1″ from the stem end, then remove any seeds or ribs left inside. If any of the peppers are a little crooked, slice a little off the bottom until they stand up straight. Arrange cut side up in a baking dish, and set aside.
3. Next, make the filling. In a large skillet set over medium-high heat, heat the canola oil. Add the onion and garlic in canola oil, and saute for 5-7 minutes or until soft. Stir in the rice, beans, tomato puree, chili powder and cumin, and continue cooking for 5 minutes or until everything is heated through.
4. Remove from heat and stir in the cilantro, then season to taste with hot sauce, salt and pepper. Spoon the rice mixture into the peppers, making sure not to pack too tightly.
5. Bake in preheated oven for 25-30 minutes or until peppers are tender. Sprinkle the tops with cheese and continue baking for 5 minutes longer.
- 2 small eggplants
- 2 tomatoes
- ½ medium onion
- 3 garlic clove
- 1 tsp olive oil
- ½ cup vegetable broth
- 3 T fresh, chopped parsley
- ½ tsp dried oregano, or ½ T fresh, chopped oregano
- Pinch of cinnamon
- 1 T whole grain breadcrumbs or panko (gluten free breadcrumbs will work just as well!)
- Salt and pepper, to taste
1. Preheat oven to 400 degrees. Prick each eggplant all over with a fork, and individually wrap in foil. [Leave the stems on.] Place on a cookie sheet and roast until soft, about an hour.
2. While eggplant is roasting, mince the tomatoes, onion, and garlic in the food processor. Place in a strainer and drain off excess liquid.
3. Heat oil in a sauté pan over medium. Saute veggie mixture until soft, adding about 2T of broth at a time, as needed, about 20-25 minutes, stirring occasionally. About halfway through, add the herbs.
4. When mixture is soft, add breadcrumbs and adjust seasonings.
5. Remove eggplants from oven. Carefully open the foil and allow to cool enough to handle. Carefully cut a slit in each eggplant from stem to bottom and let the steam escape. Sprinkle innards with a bit of salt and pepper.
6. When cool enough to handle, stuff each eggplant with the veggie mixture. Enjoy!