Tatsoi Salad
Votes: 0
Rating: 0
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Servings
Prep Time
4 servings
15 minutes
Servings
Prep Time
4 servings
15 minutes
Tatsoi Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Prep Time
4 servings
15 minutes
Servings
Prep Time
4 servings
15 minutes
Ingredients
Servings: servings
Units: Metric US Imperial
Instructions
Prepare your mise en place.
Combine tatsoi, mushrooms, cheddar cheese and parsley in a large mixing bowl. Set aside.
In a separate medium mixing bowl, whisk together mustard, vinegar and olive oil. Season with salt and pepper.
Dress the tatsoi salad and toss until evenly coated.
Divide onto serving plates. Enjoy!
Pasta Primavera with Chicken
Votes: 2
Rating: 4
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Servings
Prep Time
4-6 servings
10 minutes
Servings
Prep Time
4-6 servings
10 minutes
Pasta Primavera with Chicken
Votes: 2
Rating: 4
You:
Rate this recipe!
Servings
Prep Time
4-6 servings
10 minutes
Servings
Prep Time
4-6 servings
10 minutes
Ingredients
Servings: servings
Units: Metric US Imperial
Instructions
Prepare pasta and vegetables
Prepare your mise en place.
In a large pot, bring water to boil. Add a pinch of salt.
Place pasta in boiling water. Cook 7 minutes.
Add asparagus to the pot of pasta. Cook 3 minutes.
Add pepper to pot of pasta and cook 30 seconds.
Drain pasta and vegetables into a colander. Set aside.
Sauce Instructions
Heat oil in a large skillet over medium-high heat.
Add chicken. Cook until it begins to brown, about 3 minutes.
Add whipping cream, chicken broth and mustard. Bring sauce to boil and continue cooking for 2 minutes while stirring.
Finish the Dish
Add pasta mixture to skillet. Stir until sauce coats pasta mixture.
Season to taste with salt and pepper. Enjoy!
Roasted Edamame
Votes: 0
Rating: 0
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Servings
Prep Time
4-6 servings
5 minutes
Passive Time
50-60 minutes
Servings
Prep Time
4-6 servings
5 minutes
Passive Time
50-60 minutes
Roasted Edamame
Votes: 0
Rating: 0
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Rate this recipe!
Servings
Prep Time
4-6 servings
5 minutes
Passive Time
50-60 minutes
Servings
Prep Time
4-6 servings
5 minutes
Passive Time
50-60 minutes
Ingredients
Servings: servings
Units: Metric US Imperial
Instructions
Prepare your mise en place.
Preheat the oven to 400° F. Lightly spray a baking sheet with canola oil spray.
Pat dry the edamame with a paper towel. Combine edamame, salt, pepper, and olive oil in large bowl.
Spread the edamame evenly on the baking sheet and roast for 50 to 60 minutes, or until golden. Enjoy!
Garden Pesto
Votes: 0
Rating: 0
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When you've got some extra greens around, try this veggie packed pesto, which can be frozen for later and added to your favorite fall and winter dishes!!!
Servings
Prep Time
1 cup
10 minutes
Servings
Prep Time
1 cup
10 minutes
Garden Pesto
Votes: 0
Rating: 0
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When you've got some extra greens around, try this veggie packed pesto, which can be frozen for later and added to your favorite fall and winter dishes!!!
Servings
Prep Time
1 cup
10 minutes
Servings
Prep Time
1 cup
10 minutes
Ingredients
Servings: cup
Units: Metric US Imperial
Instructions
Prepare your mise en place.
Combine basil, arugula, oregano, garlic and walnuts in a food processor. Pulse until fine.
Add parmesan, red pepper flakes, lemon juice, salt and pepper. Pulse until incorporated.
While food processor is running, stream in olive oil until emulsified.
Use pesto on pasta, sauteed vegetables or in scrambled eggs. Enjoy!
Recipe Notes
Pesto can be stored in an air-tight container in the refrigerator for up to 1 week.
Try freezing pesto in ice cube trays for already portioned single servings to use all season. Frozen pesto will keep for up to 1 month
Eggplant Tacos
Votes: 1
Rating: 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
Rating: 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
Ingredients
Servings: people
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.