Green Gazpacho with Pea Shoots

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Green Gazpacho with Pea Shoots
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Votes: 3
Rating: 4.67
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Servings Prep Time
4 servings 15 minutes
Servings Prep Time
4 servings 15 minutes
Green Gazpacho with Pea Shoots
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Votes: 3
Rating: 4.67
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Rate this recipe!
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 peas, cucumber, water and mint in blender or food processor. Process on high until smooth.
  3. With the blender running, stream in olive oil and vinegar.
  4. Scrape down the sides of the blender, season with salt and pepper, and resume blending until creamy.
  5. Pour into 4 bowls and garnish with pea shoots. Enjoy!
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Summer Hominy Salad

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Summer Hominy Salad
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Votes: 4
Rating: 4.25
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Servings Prep Time
2 servings 20 minutes
Servings Prep Time
2 servings 20 minutes
Summer Hominy Salad
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Votes: 4
Rating: 4.25
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Servings Prep Time
2 servings 20 minutes
Servings Prep Time
2 servings 20 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Combine hominy, corn, jalapeno and tomatoes in a large mixing bowl.
  3. In a separate small mixing bowl, whisk together lime juice and olive oil. Season with salt and pepper.
  4. Pour lime dressing over the hominy mixture and toss until evenly coated.
  5. Transfer the salad to serving plates and garnish with cilantro. Enjoy!
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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
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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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