Heart of Palm Salad

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Heart of Palm Salad
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Votes: 8
Rating: 4.25
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Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
Heart of Palm Salad
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Votes: 8
Rating: 4.25
You:
Rate this recipe!
Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Combine hearts of palm, tomatoes, spinach, peach and cilantro in a large mixing bowl. Set aside.
  3. In a separate small mixing bowl, whisk together lime juice and olive oil. Season with salt and pepper.
  4. Dress the salad with lime juice mixture and toss until spinach is evenly coated.
  5. Divide salad among four plates and top with quartered avocado. Enjoy!
Recipe Notes

Optional: Add sliced avocado.

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Roasted Broccolini & Peaches

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Broccolini and Peaches
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Votes: 2
Rating: 5
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Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
5 minutes 2 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
5 minutes 2 minutes
Broccolini and Peaches
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Votes: 2
Rating: 5
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Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
5 minutes 2 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
5 minutes 2 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat oven to 450F.
  3. Trim broccolini stems to 3” length and place in a large mixing bowl.
  4. Add garlic, olive oil, salt and pepper to the bowl.
  5. Toss to coat evenly. Transfer broccolini into one layer a parchment lined sheet pan.
  6. Scatter peach wedges on the sheet pan.
  7. Roast in the oven 5 minutes.
  8. Remove pan from oven and allow to cool for 1‐2 minutes.
  9. Arrange broccolini and peaches on plates. Garnish with mint leaves.
  10. Serve as a side or snack. Enjoy.
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Bamboo Stir Fry

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Bamboo Stir Fry
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Votes: 2
Rating: 5
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A great vegetarian entree that is easy to make.
Servings Prep Time
4 10 minutes
Cook Time Passive Time
10 minutes 10 minutes
Servings Prep Time
4 10 minutes
Cook Time Passive Time
10 minutes 10 minutes
Bamboo Stir Fry
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Votes: 2
Rating: 5
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A great vegetarian entree that is easy to make.
Servings Prep Time
4 10 minutes
Cook Time Passive Time
10 minutes 10 minutes
Servings Prep Time
4 10 minutes
Cook Time Passive Time
10 minutes 10 minutes
Ingredients
Servings:
Units:
Instructions
  1. Prepare your mise en place.
  2. In a small bowl, whisk together garlic, ginger, coconut milk and soy sauce. Set aside.
  3. Heat oil in a large skillet or wok, over medium high heat.
  4. Add red bell pepper, eggplant and bamboo shoots to the skillet. Sauté vegetables, stirring occasionally for 5-10 minutes until golden brown.
  5. Pour coconut milk mixture over vegetables. Continue to cook for 5-10 minutes or until vegetables are soft and the sauce thickens.
  6. Remove from heat. Serve alone, with brown rice or rice noodles.
  7. Garnish with cilantro and basil. Enjoy!
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Summer Veggie Paella

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Summer Veggie Paella
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Votes: 6
Rating: 3.17
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Servings Prep Time
4 servings 15 minutes
Cook Time
1:15 hour
Servings Prep Time
4 servings 15 minutes
Cook Time
1:15 hour
Summer Veggie Paella
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Votes: 6
Rating: 3.17
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Servings Prep Time
4 servings 15 minutes
Cook Time
1:15 hour
Servings Prep Time
4 servings 15 minutes
Cook Time
1:15 hour
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your 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 bell pepper. Cook until the onions are translucent and starting to brown.
  5. Add tomato paste, garlic, 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. Enjoy!
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Mediterranean Roasted Broccoli & Tomatoes

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Mediterranean Roasted Broccoli & Tomatoes
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Votes: 2
Rating: 5
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Roasting brings out the subtle sweetness of broccoli and melts grape tomatoes into succulent morsels.
Servings Prep Time
4 (1 cup) 10 minutes
Cook Time Passive Time
10 minutes 10 minutes
Servings Prep Time
4 (1 cup) 10 minutes
Cook Time Passive Time
10 minutes 10 minutes
Mediterranean Roasted Broccoli & Tomatoes
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Votes: 2
Rating: 5
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Roasting brings out the subtle sweetness of broccoli and melts grape tomatoes into succulent morsels.
Servings Prep Time
4 (1 cup) 10 minutes
Cook Time Passive Time
10 minutes 10 minutes
Servings Prep Time
4 (1 cup) 10 minutes
Cook Time Passive Time
10 minutes 10 minutes
Ingredients
Servings: (1 cup)
Units:
Instructions
  1. Prepare your mise en place
  2. Preheat oven to 450°F.
  3. Toss broccoli, tomatoes, oil, garlic and salt in a large bowl until evenly coated.
  4. Spread in an even layer on a large rimmed baking sheet.
  5. Roast until the broccoli begins to brown, 10 to 13 minutes.
  6. Meanwhile, combine lemon zest and juice, olives, oregano and capers (if using) in a large bowl.
  7. Add the roasted vegetables; stir to combine. Serve warm. Enjoy!
Recipe Notes

Calories 79, Fat 5g (sat 1g), Cholesterol 0mg, Carbs 8g, Total sugars 1g (added 0g),

Protein 3g, Fiber 4g, Sodium 251mg, Potassium 379mg.

Nutrition bonus: Vitamin C (145% daily value), Vitamin A (58% dv).

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