Ingredients: 3 14-ounce cans cannellini beans or other white beans such as navy or Great Northern Chicken broth or vegetable broth as needed 3 tablespoons extra virgin olive oil 1/2 yellow onion, diced 2 cloves garlic, minced 1/2 teaspoons crushed red pepper flakes 1 14-ounce can whole tomatoes 1 whole bay leaf Kosher salt 1Continue reading “Italian White Bean Soup”
Tag Archives: vegetarian
Cucumber and Avocado Salad
Ingredients: 1 english cucumber, diced 4 roma tomatoes, diced 3 ripe avocados, diced ½ red onion, diced ¼ cup fresh parsley, chopped 1 lemon, juiced Kosher salt, to taste pepper, to taste 2 tablespoons extra virgin olive oil Directions: Toss cucumbers, tomatoes, avocados, red onion, and parsley in a bowl with olive oil, lemon juice,Continue reading “Cucumber and Avocado Salad”
Chickpea Tacos
Ingredients: 2 (15 ounce cans) chickpeas 1 Tablespoon olive oil 2 Tablespoons taco seasoning Flour tortillas Avocado Tomato Red Onion Jalapeño Cilantro Quest Fresco Cheese 1/4 cup Ranch dressing 1/4 cup Salsa Verde Handful fresh cilantro Directions: Drain and rinse the chickpeas. Pat with a paper towel to dry. Heat the olive oil in medium-sizedContinue reading “Chickpea Tacos”
Bucatini with Roasted Red Pepper Sauce
Ingredients: 6 tablespoons extra virgin olive oil 3/4 cup Panko breadcrumbs 1 tablespoon dried oregano 1/2 cup Parmesan cheese, plus more for serving 1 pound bucatini pasta 1 (16 ounce) jar roasted red pepper strips, drained 1 large shallot, finely chopped 4 cloves garlic, minced 1/2 teaspoon fennel seed 1 pinch red pepper flakes 1/2Continue reading “Bucatini with Roasted Red Pepper Sauce”
Creamy Orzo with White Beans and Asparagus
Ingredients: 1 tablespoon olive oil 3 tablespoons unsalted butter 1 shallot, diced 4 cloves garlic, minced 1/2-1 teaspoon red pepper flakes 2 cups orzo pasta 4 cups low sodium chicken or vegetable broth 1 can cannellini beans Kosher salt and ground black pepper 4 cups chopped kale One bundle of asparagus trimmed and cut intoContinue reading “Creamy Orzo with White Beans and Asparagus”
Tabbouleh
Ingredients: ⅓ cup extra virgin olive oil 3 tablespoons lemon juice ¼ cup extra fine bulgur wheat 2 bunches parsley, about 2 cups chopped (I prefer flat leaf parsley) 1-2 vine-ripe firm tomatoes 2 green onions, chopped, both green and white part ¼ cup fresh mint leaves, chopped Kosher Salt and ground black pepper Directions:Continue reading “Tabbouleh”
Herbed Potato Salad
Ingredients: 2 pounds baby red potatoes, skin on 3 cloves garlic Kosher salt 2 tablespoons minced fresh parsley 1 tablespoon minced fresh dill 1 tablespoon minced fresh tarragon 1 Fresno chile, seeds removed and finely chopped 1 tablespoon minced fresh chives Mustard Vinaigrette: 2 tablespoons finely-minced shallot 1 tablespoons chardonnay vinegar 1 tablespoon lemon juiceContinue reading “Herbed Potato Salad”
Garlic and Oregano Green Beans
Ingredients: 1 Tbsp olive oil 4 cups green beans, trimmed & halved 2 cloves garlic, minced 1-2 Tbsp fresh oregano leaves, roughly chopped Kosher salt and ground black pepper, to taste Directions: Heat oil in a medium skillet over medium heat. Add green beans, oregano, garlic, salt and pepper. Sauté for 5 minutes, stirring occasionally.Continue reading “Garlic and Oregano Green Beans”
Napa Cabbage and Cucumber Salad
Ingredients: 1 small head of Napa cabbage, thinly sliced 1 small cucumber, quartered lengthwise and sliced 1 -2 scallions, thinly sliced 1 cup roughly chopped cilantro 2 limes, juiced 2 Tbsp sesame oil 1 tsp agave or honey 1/2 tsp kosher salt 1/2 tsp red pepper flakes Directions: For the dressing; in a small bowlContinue reading “Napa Cabbage and Cucumber Salad”
Pickled Spicy Pineapple
Ingredients: 1 1/4 cups apple cider vinegar 1 1/4 cups water 2 tablespoons sugar 1 teaspoon kosher salt 1/2 teaspoon black peppercorns 1 small bay leaf 1 teaspoon red chile flakes 3/4-a whole of a pineapple, cut into spears to fit your jar or quart plastic container Directions: In a medium saucepan over medium-high heat,Continue reading “Pickled Spicy Pineapple”
