Black Bean and Tomato Quinoa

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Black Bean and Tomato Quinoa
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Rating: 5
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Servings Prep Time
4 servings 25 minutes
Cook Time
5 minutes
Servings Prep Time
4 servings 25 minutes
Cook Time
5 minutes
Black Bean and Tomato Quinoa
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Votes: 1
Rating: 5
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Servings Prep Time
4 servings 25 minutes
Cook Time
5 minutes
Servings Prep Time
4 servings 25 minutes
Cook Time
5 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Whisk together lime zest and juice, olive oil, honey, salt, and pepper in a large mixing bowl. Set aside.
  3. Bring a medium pot of water to a boil. Season with 1 tablespoon of salt.
  4. Add quinoa to the boiling water. Cook uncovered, until tender, about 15-20 minutes.
  5. Strain the quinoa in a fine mesh strainer.
  6. Add quinoa to dressing and toss until dressing is absorbed.
  7. Stir in black beans, tomatoes and scallions. Season with salt and pepper to taste. Enjoy!
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Caponata

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Caponata
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Servings Prep Time
6 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
20 minutes
Caponata
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Servings Prep Time
6 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Add eggplant, zucchini, celery, and onion to small bowl.
  3. Add tomatoes, garlic, olives, and capers to a separate bowl.
  4. Heat oil in a large sauté pan over medium-high heat.
  5. Add the eggplant, zucchini, celery, and onion. Sauté 8-10 minutes, until soft.
  6. Add tomatoes, garlic, olives, and capers. Continue to sauté for 5-7 minutes.
  7. Stir in the basil and red wine vinegar. Cook for an additional 3-4 minutes.
  8. Remove from heat.
  9. Serve with bread, pita or as a side dish. Enjoy!
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Tatsoi Salad

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Tatsoi Salad
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Servings Prep Time
4 servings 15 minutes
Servings Prep Time
4 servings 15 minutes
Tatsoi Salad
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Servings Prep Time
4 servings 15 minutes
Servings Prep Time
4 servings 15 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Combine tatsoi, mushrooms, cheddar cheese and parsley in a large mixing bowl. Set aside.
  3. In a separate medium mixing bowl, whisk together mustard, vinegar and olive oil. Season with salt and pepper.
  4. Dress the tatsoi salad and toss until evenly coated.
  5. Divide onto serving plates. Enjoy!
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Pasta Primavera with Chicken

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Pasta Primavera with Chicken
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Votes: 2
Rating: 4
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Servings Prep Time
4-6 servings 10 minutes
Cook Time
17 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
17 minutes
Pasta Primavera with Chicken
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Votes: 2
Rating: 4
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Servings Prep Time
4-6 servings 10 minutes
Cook Time
17 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
17 minutes
Ingredients
Servings: servings
Units:
Instructions
Prepare pasta and vegetables
  1. Prepare your mise en place.
  2. In a large pot, bring water to boil. Add a pinch of salt.
  3. Place pasta in boiling water. Cook 7 minutes.
  4. Add asparagus to the pot of pasta. Cook 3 minutes.
  5. Add pepper to pot of pasta and cook 30 seconds.
  6. Drain pasta and vegetables into a colander. Set aside.
Sauce Instructions
  1. Heat oil in a large skillet over medium-high heat.
  2. Add chicken. Cook until it begins to brown, about 3 minutes.
  3. Add whipping cream, chicken broth and mustard. Bring sauce to boil and continue cooking for 2 minutes while stirring.
Finish the Dish
  1. Add pasta mixture to skillet. Stir until sauce coats pasta mixture.
  2. Season to taste with salt and pepper. Enjoy!
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Eggplant Tacos

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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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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. Prepare your mise en place.
  2. Preheat oven to 450F.
  3. Combine eggplant, onion, garlic, tomato, jalapeno, cumin and coriander in a large bowl.
  4. Drizzle olive oil over eggplant mixture, toss to coat. Season with salt.
  5. Spread eggplant mixture onto a parchment lined cookie sheet and pop into the oven. Roast for 15 minutes or until vegetables are nicely browned.
  6. Remove eggplant mixture from the oven and cool for 5 minutes. Transfer mixture to a food processor and pulse until chunky.
  7. Serve along with your favorite taco condiments on warmed tortillas, topped with a dollop of sour cream.
Recipe Notes

Optional: Add sliced avocado.

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