Southwest Succotash

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Southwest Succotash
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Rating: 4.5
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Servings
8 servings
Servings
8 servings
Southwest Succotash
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Votes: 2
Rating: 4.5
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Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat broiler.
  3. Cut poblano chili in half lengthwise; discard seeds and membranes.
  4. Place chili halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened.
  5. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel, chop, and set aside.
  6. Place beans in a medium saucepan; cover with water. Bring to a boil; reduce heat to medium, and cook until tender. Drain.
  7. Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell peppers; sauté 6 minutes.
  8. Add garlic; sauté 1 minute.
  9. Stir in beans or peas and corn; sauté 6 minutes or until corn is tender.
  10. Add poblano and tomatoes; cook 2 minutes.
  11. Remove from heat; stir in chopped cilantro, juice, salt, and black pepper.
  12. Garnish with cilantro sprigs. Enjoy!
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Garden Bok Choy Stir-Fry

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Garden Bok Choy Stir-Fry
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Votes: 2
Rating: 5
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Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Garden Bok Choy Stir-Fry
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Votes: 2
Rating: 5
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Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Rinse off bok choy.
  3. Cut off the bottoms of the bok choy to separate the leaves.
  4. Separate the leaves. Tear leaves into small pieces.
  5. Heat a skillet on medium heat.
  6. Pour olive oil into the skillet.
  7. Add the bok choy and sprinkle with salt and pepper.
  8. Cook until the leaves turn a bright green color and a little soft.
  9. Add the sesame seeds and oil. Enjoy!
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1-2-3 Salad

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1-2-3 Salad
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Rating: 4
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1-2-3 Salad
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Votes: 13
Rating: 4
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Ingredients
For the Salad
  • 1/4 cup butternut squash roasted and cut into a small dice
  • 2 heads lettuce mixed large handfuls
  • 1/4 cup nuts almonds, pecans, walnuts
  • 1/4 cup fruit dried or fresh
  • 1/4 cup quinoa or other grain (i.e. orzo or couscous)
  • 1/4 cup Parmesan cheese or substitute feta or blue cheese
For the Dressing
Servings:
Units:
Instructions
1-The Dressing
  1. Prepare your mise en place.
  2. Measure the vinegar, honey, mustard, salt and pepper and add to a mixing bowl.
  3. Whisk lightly until the ingredients come together. Taste. Adjust if necessary.
  4. Measure the oil. Slowly pour the oil into the vinegar mixture while whisking.
  5. The oil and vinegar has come together or “emulsified” when you notice the consistency thicken and color become cloudy. Set aside.
2-The Salad
  1. Cut the butternut squash into a small dice and toss it 2 tablespoons of olive oil, and season with salt and pepper and roast at 375 degrees for about 15 minutes.
  2. Tear lettuce with your hands. Avoid using a knife to cut lettuce, it may turn it brown. Add to a bowl.
  3. Select additional ingredients: a nut, a fruit (dried or fresh), a cooked grain and a cheese. Measure and sprinkle into the bowl with the lettuce and vegetables.
3-Dress The Salad
  1. Add dressing ¼ cup at a time. You want to make sure that you do not put too much dressing on your salad.
  2. Toss ingredients together with your clean hands or a set of tongs. Make sure to coat each leaf well.
  3. Taste. Add more dressing if needed.
  4. Add salt and pepper if needed.
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Quinoa Pilaf

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Quinoa Pilaf
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Votes: 3
Rating: 5
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Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Quinoa Pilaf
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Votes: 3
Rating: 5
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Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. In a small saucepan, combine stock, quinoa, bay leaf, turmeric, salt, pepper and olive oil. Stir in lemon rind and cover.
  3. Bring pot to a boil, then lower heat and simmer until water is absorbed, about 15 to 20 minutes.
  4. Turn off heat. Add tomato, artichokes, onion, olives and currants, mix well to combine.
  5. Top with mint and serve.
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Cauliflower and Chickpea Flatbread

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Cauliflower and Chickpea Flatbread
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A new, healthy twist on pizza that your family will love.
Servings Prep Time
8 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20 minutes
Cauliflower and Chickpea Flatbread
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Votes: 1
Rating: 5
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A new, healthy twist on pizza that your family will love.
Servings Prep Time
8 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20 minutes
Ingredients
For the Flatbread
For the Toppings
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat oven to 500°F.
The Vegetables
  1. Pour the tomatoes and chickpeas into a strainer to drain away the juice. Set aside the tomatoes and chickpeas only.
  2. Peel the ginger and finely dice.
  3. Thinly slice the onion and break the cauliflower into small pieces.
  4. Heat a sauté pan with the oil on medium high heat.
  5. Add the ginger, onions, salt and pepper and cook until the onions are soft.
  6. Add the tomatoes, chickpeas, and cauliflower.
  7. Add the fennel seeds, turmeric, chili flakes, stir and sauté for 3-4 minutes.
The Flatbread
  1. Roll out each piece of dough into a 10-11 diameter circle-about ¼ inch thick.
  2. Place on a 10-inch pizza pan, gently stretching the dough to cover the entire pan. (Careful not to tear it)
  3. Sprinkle the cheese over each pizza leaving about a ½ inch ring around the edge for a crust.
  4. Pour the cauliflower mixture on top of the cheese and spread evenly.
  5. Bake for 20 minutes or until the edges of the dough is brown and crispy and the cauliflower begins to slightly brown.
  6. Top the pizza with fresh cilantro and parsley leaves.
  7. Cut into 8 pieces and serve hot or at room temperature. Enjoy!
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