Bamboo Stir Fry

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

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

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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Cannellini Beans with Arugula

Adapted from Mark Bittman’s recipe, The New York Times

Arugula with Cannellini Beans
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Votes: 7
Rating: 3.86
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Servings Prep Time
8 servings as a side or 4 as a main 10 minutes
Cook Time
10 minutes
Servings Prep Time
8 servings as a side or 4 as a main 10 minutes
Cook Time
10 minutes
Arugula with Cannellini Beans
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Votes: 7
Rating: 3.86
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Servings Prep Time
8 servings as a side or 4 as a main 10 minutes
Cook Time
10 minutes
Servings Prep Time
8 servings as a side or 4 as a main 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings as a side or 4 as a main
Units:
Instructions
  1. Put oil in a medium to large saucepan over medium heat. Once hot, add the onions and cook, stirring occasionally until soft, about 5 minute.
  2. Add the garlic and cook until fragrant. Add the beans, tomatoes, quinoa, broth, red pepper, rosemary and salt and pepper to taste.
  3. Cook over medium-low heat until tomatoes have broken up & flavors meld, adding more broth to make it as soupy as you like.
  4. Add the arugula or other leafy green and continue to cook, just until it wilts. Adjust the seasoning if necessary, and then serve with some shaved parmesan on top of desired. Enjoy!
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Rice and Pecan Salad with Orange-Thyme Dressing

Rice and Pecan Salad with Orange-Thyme Dressing
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Votes: 1
Rating: 5
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Created by Chef Alan King for Recipe for Success
Servings Prep Time
10 servings 10 minutes
Cook Time Passive Time
25 minutes 15 minutes
Servings Prep Time
10 servings 10 minutes
Cook Time Passive Time
25 minutes 15 minutes
Rice and Pecan Salad with Orange-Thyme Dressing
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Rating: 5
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Created by Chef Alan King for Recipe for Success
Servings Prep Time
10 servings 10 minutes
Cook Time Passive Time
25 minutes 15 minutes
Servings Prep Time
10 servings 10 minutes
Cook Time Passive Time
25 minutes 15 minutes
Ingredients
For the Rice
For the Dressing
For the Salad
Servings: servings
Units:
Instructions
Cook the rice
  1. Place the rice, stock, and olive oil in a large saucepan. Cover and bring to boil.
  2. Reduce the heat. Simmer for 20 to 25 minutes or until rice is tender.
  3. Remove from heat. Let stand for 5 to 7 minutes.
  4. Fluff with a fork, transfer to a large bowl and set aside
Make the Dressing
  1. Using a micro plane or grater, zest the orange peel being careful to avoid the white pith. Set aside the grated peel.
  2. Cut the orange in half. Squeeze the juice into a bowl.
  3. Add 2 tablespoons of the orange zest, 2/3 cup of orange juice, thyme leaves, lemon juice, salt and pepper to a small bowl. Whisk to combine.
  4. Slowly whisk in the oil to form an emulsion.
Make the salad
  1. Dice the celery and scallions.
  2. Combine the cranberries, celery and scallions with the rice.
  3. Drizzle the dressing on to the salad. Toss to combine. Put in the refrigerator to chill for 30 mites.
To serve
  1. Mound salad onto a plate and top with pecans. Enjoy!
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