Eggplant Tacos

Eggplant Tacos
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Sometimes we want a vegetarian taco! Try using eggplant. This easy recipe cooks in the oven giving you time to prep the other fixings.
Servings Prep Time
4-6 people 30 minutes
Cook Time
15 minutes
Servings Prep Time
4-6 people 30 minutes
Cook Time
15 minutes
Eggplant Tacos
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Votes: 1
Rating: 5
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Rate this recipe!
Sometimes we want a vegetarian taco! Try using eggplant. This easy recipe cooks in the oven giving you time to prep the other fixings.
Servings Prep Time
4-6 people 30 minutes
Cook Time
15 minutes
Servings Prep Time
4-6 people 30 minutes
Cook Time
15 minutes
Ingredients
Optional Condiments
Servings: people
Units:
Instructions
  1. Preheat oven to 450F. Combine eggplant, onion, garlic, tomato, jalapeno, cumin and coriander in a large bowl. Drizzle olive oil over eggplant mixture, toss to coat. Season with salt. Spread eggplant mixture onto a parchment lined cookie sheet and pop into the oven. Roast for 15 minutes or until vegetables are nicely browned. Remove eggplant mixture from the oven and cool for 5 minutes. Transfer mixture to a food processor and pulse until chunky.
  2. Serve along with your favorite taco condiments on warmed tortillas, topped with a dollop of sour cream.
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Green Eggs and “Ham”

Green Eggs and “Ham”
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Rating: 5
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Servings Prep Time
4 servings 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
10 minutes
Green Eggs and “Ham”
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Servings Prep Time
4 servings 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Collect and measure all of your ingredients to create a mise en place.
  2. Combine bell pepper, parsley, green onions, garlic, kale and Parmesan cheese in a food processor. Pulse until pureed.
  3. While the food processor is running, stream in 3 tablespoons of olive oil. Blend until smooth. Season with salt.
  4. In a separate bowl, crack and whisk the eggs.
  5. Whisk the green mixture from the food processor into the eggs. Set aside.
  6. In a large sauté pan heat 1 tablespoon of olive oil over medium heat. Add the turkey and cook for 3 minutes.
  7. Add egg mixture to the sauté pan and scramble the green eggs. Season with salt and pepper.
  8. Plate and garnish with additional Parmesan cheese. Enjoy!
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Spicy Rhubarb Jam

Spicy Rhubarb Jam
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Rating: 2
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Prep Time
5 minutes
Cook Time Passive Time
25 minutes 2 hours
Prep Time
5 minutes
Cook Time Passive Time
25 minutes 2 hours
Spicy Rhubarb Jam
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Prep Time
5 minutes
Cook Time Passive Time
25 minutes 2 hours
Prep Time
5 minutes
Cook Time Passive Time
25 minutes 2 hours
Ingredients
Servings:
Units:
Instructions
  1. Collect and measure all of your ingredients to create a mise en place.
  2. Combine rhubarb, jalapeno, apple juice and brown sugar in a medium saucepan.
  3. Add enough water to cover the rhubarb and a pinch of salt.
  4. Cook until rhubarb breaks down and the mixture resembles jam, about 25‐30 minutes.
  5. Remove from heat and cool completely.
  6. Use as a condiment for meat or poultry or add to your cheese tray. Enjoy!
Recipe Notes

Can be stored in an airtight jar in the refrigerator for up to two weeks.

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Pickled Daikon

Pickled Daikon
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Rating: 5
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Prep Time
15 minutes
Passive Time
2 1/2 hours
Prep Time
15 minutes
Passive Time
2 1/2 hours
Pickled Daikon
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Prep Time
15 minutes
Passive Time
2 1/2 hours
Prep Time
15 minutes
Passive Time
2 1/2 hours
Ingredients
Servings:
Units:
Instructions
  1. Collect and measure all of your ingredients to create a mise en place.
  2. In a small mixing bowl, sprinkle salt over the daikon and toss. Set aside for 30 minutes. This is to expel water from the daikon, which will result in a crisper pickle.
  3. Drain and pat daikon dry with appear towel.
  4. Combine sugar, turmeric, vinegar and water in a small saucepan and bring to a simmer. Stir continuously.
  5. Once the sugar dissolves completely, pour the hot liquid over the daikon.
  6. Set aside to cool (approximately 2 hours)
  7. Use as a condiment on EVERYTHING! Enjoy!
Recipe Notes

Keep the pickles in an airtight container in the refrigerator for up to 3 weeks.

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Summer Veggie Paella

Summer Veg Paella
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Votes: 6
Rating: 3.17
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Servings Prep Time
4 people 15 minutes
Cook Time
1:15 hour
Servings Prep Time
4 people 15 minutes
Cook Time
1:15 hour
Summer Veg Paella
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Rating: 3.17
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Servings Prep Time
4 people 15 minutes
Cook Time
1:15 hour
Servings Prep Time
4 people 15 minutes
Cook Time
1:15 hour
Ingredients
Servings: people
Units:
Instructions
  1. Collect and measure all of your ingredients to create a mise en place.
  2. Bring stock, saffron and sprigs of thyme to a simmer in a medium size pot. Keep at a simmer until ready to use.
  3. Heat oil in a large flat bottom skillet over medium high heat. Quickly sear both sides of the vegetable: 2 minutes per side for the yellow squash and zucchini; 4 minutes per side for the eggplant. Set aside.
  4. In the same skillet add chorizo, onion and pepper. Cook until the onions are translucent and starting to brown.
  5. Add tomato paste, garlic, thyme, paprika and cayenne and continue to cook for 5 minutes, stirring constantly.
  6. Add rice to skillet, continuing to stir, toasting the rice for 2 minutes. Add the orange zest, juice, saffron and chicken stock.
  7. When the liquid boils, reduce heat to low. Stir the rice mixture frequently for 5 minutes. Stop stirring and allow rice to cook for 20 minutes. DO NOT STIR.
  8. After 20 minutes, nestle the seared vegetables into the paella, cover the skillet and turn off the heat. Allow to rest for 15 minutes.
  9. Garnish with parsley and serve immediately.
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