Posted on July 16, 2019 at 5:12 pm. Written by vegoutadmin
A #cooktheharvest recipe!
Summer Couscous Salad
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Servings
Prep Time
6 servings
10 minutes
Servings
Prep Time
6 servings
10 minutes
Summer Couscous Salad
Votes: 0 0
Rate this recipe!
Servings
Prep Time
6 servings
10 minutes
Servings
Prep Time
6 servings
minutes
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Make the Couscous
In a stainless steel or glass mixing bowl, add the couscous
Fill a small saucepot with 2 ¼ cups water. Add ½ teaspoon of salt.
Place the pot over medium-high heat. Bring to a boil.
Pour the hot water over the couscous and cover with foil. Set aside for 5 minutes or until all the liquid has been absorbed.
Make the Dressing
Cut the lemons in half. Squeeze the juice into a small bowl.
Whisk together ¼ cup lemon juice, olive oil, salt and pepper.
Set aside
Prepare the Fruits,Vegetables, and Herbs
Quarter the cherry tomatoes.
Slice the green onions, stem and stalk.
De-stem mint and rough chop.
De-stem parsley and rough chop.
Slice cucumber into long sections around the seeds and small dice.
Assemble the Salad
Remove cover from couscous and fluff gently with a fork
Add the vegetables, fruits, herbs, and cheese and toss with the dressing. Enjoy!
Will last regrigerated for several days
Tostada Salad with Salsa Verde
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Servings
Prep Time
4 servings
20 minutes
Servings
Prep Time
4 servings
20 minutes
Tostada Salad with Salsa Verde
Votes: 0 0
Rate this recipe!
Servings
Prep Time
4 servings
20 minutes
Servings
Prep Time
4 servings
20 minutes
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare your mise en place.
Preheat oven to 400 degrees
Cut tortillas into individual serving sizes with a 2" round cookie cutter
Brush top and bottom tortillas with olive oil, season with salt & pepper
Bake on parchment-lined sheet tray for 8-12 minutes -or until golden.
Meanwhile, preheat grill to high.
Place tomatillos, sweet onion, green onions and poblano on the grill rack and cook until charred-about 10 min on high heat.
Transfer grilled vegetables to a food processor. Pulse until chunky.
Add lime juice, cilantro, and garlic to the food processor and puree until incorporated. Season with salt and pepper. This is your salsa verde! Set aside.
Place beans in a medium mixing bowl and smash with a fork.
Assemble tostadas, starting with a baked tortilla and layering beans, lettuce, tomatoes, carrots, corn, and cheese. Top with another baked tortilla. Serve with salsa verde on the side. Enjoy!
Tags: avocado , black beans , corn , green onion , jalapeno , leafy greens , lime , Salad , salad recipe , tomatillo sauce , tomato , tostada
Eggplant Tacos
Votes: 1 1
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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
Servings
Prep Time
4-6 people
30 minutes
Eggplant Tacos
Votes: 1 1
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
Servings
Prep Time
4-6 people
minutes
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare your mise en place.
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.
Serve along with your favorite taco condiments on warmed tortillas, topped with a dollop of sour cream.
Recipe Notes
Optional: Add sliced avocado.
Green Eggs and “Ham”
Votes: 1 5
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Servings
Prep Time
4 servings
15 minutes
Servings
Prep Time
4 servings
15 minutes
Green Eggs and “Ham”
Votes: 1 5
Rate this recipe!
Servings
Prep Time
4 servings
15 minutes
Servings
Prep Time
4 servings
minutes
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare your mise en place.
Combine bell pepper, parsley, green onions, garlic, kale and Parmesan cheese in a food processor. Pulse until pureed.
While the food processor is running, stream in 3 tablespoons of olive oil. Blend until smooth. Season with salt.
In a separate bowl, crack and whisk the eggs.
Whisk the green mixture from the food processor into the eggs. Set aside.
In a large sauté pan heat 1 tablespoon of olive oil over medium heat. Add the turkey and cook for 3 minutes.
Add egg mixture to the sauté pan and scramble the green eggs. Season with salt and pepper.
Plate and garnish with additional Parmesan cheese. Enjoy!
Pad Thai Noodles
Votes: 3 5
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Pad Thai Noodles
Votes: 3 5
Rate this recipe!
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare the Noodles
Prepare your mise en place.
Place water in a saucepot. Put pot over medium-high heat. Bring to a boil.
Put the noodles in a large bowl. Pour hot water over the noodles. Make sure noodles are covered with water.
Cover the bowl with plastic wrap. Let the noodles sit in the hot water for 30 minutes. Drain the noodles into a colander.
Make the Sauce
In a medium bowl, mix the ketchup, chicken broth, sesame oil, soy sauce and vinegar. Whisk until the ingredients are combined. Set aside.
The Vegetables
Chop the garlic into very small pieces called a “dice.”
Peel and dice the ginger.
Slice the green onions on a diagonal. Put all the vegetables into a small bowl and set aside.
The Pad Thai
Heat the vegetable oil in a large sauté pan.
Add the garlic, ginger and green onions. Sauté for 1 minute.
Add the egg to the pan. Sauté with the vegetable.
Add the sauce to the pan. Sauté for 2 minutes.
Add the bean sprouts and noodles to the pan. Stir to combine. Enjoy!
