Grilled Potatoes with Green Beans, Parsley and Whole Grain Mustard Dressing

This dish makes a savory mouthwatering vegan side or full lunch. It’s a great way to use up all those veggies from the garden! Be sure to cook your potatoes almost all the way through before adding the other ingredients!

Recipe

8-10 medium red potatoes, cleaned and diced small

2 cups green beans cut in half

1 onion, chopped finely

1 bunch parsley, chopped

Sea salt and freshly ground black pepper

2 tablespoons whole grain mustard

3 tablespoon good olive oil

In a hot, large cast iron pan (stainless steel will work too) heat some olive oil and add the potatoes. Flip every few minutes to keep from burning (10-15minutes). Once the potatoes are close to fully cooked add the onion, green beans and salt and pepper. Cook for another 5-10 minutes, stirring occasionally to keep it from burning. Mix together the olive oil and mustard and drizzle over potatoes while warm. Serve warm.

September 11, 2013

Fresh Herb Fruit Salad

The Farmer’s Markets are booming with all kinds of amazing fresh ripe fruit and veggies this time of year! September has got to be one of my most favorite months! The weather is perfect, the crops are in full production and I only wish it would last a little longer! This salad will win any crowd over! It’s packed full of flavor and brightness! It’s definitely a happy salad! 🙂 You can add any of your favorite types of fruit. Just make sure you have a variety of colors and you simply can’t go wrong!

1 pineapple chopped

1 cantaloupe chopped

3-4 fresh peaches sliced

2-4 cups strawberries hulled and quartered

1-2 cups fresh blueberries

1-2 cups fresh raspberries

2 cups green grapes or 4 chopped kiwi fruit

Dressing

Zest and juice of 2 limes

2 tablespoons raw honey (add more if needed)

1/2 cup fresh chopped mint or 1/4 cup lemon verbena

Gently mix all fruit and dressing together. Place in a pretty bowl and enjoy!

August 10, 2013September 4, 2013

Vegan Asian Rice Bowls

These rice bowls are very versatile! Not only are they fresh, healthy and satisfying but they taste amazing too!

Recipe

Dressing:

In a small sauce pan bring the following ingredients to a quick boil.

6 tablespoons rice vinager

6 tablespoons cooking white wine

3 tablespoons agave

Add off the heat:

3 tablespoons low-sodium soy sauce

1 teaspoon freshly grated ginger

1 orange zested and juiced

1 lime zested and juiced

Rice Bowl Toppings:

Cooked brown rice

Black beans

Fresh chopped pineapple or mango

Fresh chopped tomatoes or red peppers

Fresh chopped scallions

Freshly chopped or shredded carrots

Fresh sliced radishes

Fresh chopped cucumbers

Fresh chopped avocados

Crumbled seaweed

Add any tofu, chicken or fish to the dish too (optional)

Pour dressing over the top and enjoy!

August 10, 2013September 4, 2013

Spicy Mexican Salad Bowls

I love this dish! It’s healthy, satisfying and delicious! My mom made it for me a while back and I just had to share! This healthier version of Cafe Rio’s salad with green tomatillo ranch dressing is mouth watering! I like it vegetarian style but you can always add a tender shredded beef or chicken if you want! This recipe serves 6-8.

Cilantro Lime Rice:

1 cup uncooked brown rice

1 tsp. olive oil

2 cloves garlic, minced

zest of 1 lime

2 cups chicken broth or water

Cook all ingredients above in a rice cooker or over the stove in a pan according to directions on the rice package.

Off the heat add:

2 limes juiced

2 teaspoons agave or organic sugar

3-4 tablespoons chopped cilantro (1/2 bunch)

Set aside.

Fresh Tomato Onion Salsa:

In a large bowl mix together:

5 large tomatoes

1/2 white onion, minced

1-2 jalapeno peppers, seeded and minced

1/2 bunch cilantro, chopped

Salt and pepper to taste

Set aside.

Tomatillo Ranch Dressing:

1 cup water

1 cup cashews

Blend well.

Add:

2 tomatillos

1 jalapeno, seeded

1 lime zested

2 limes juiced

1 bunch cilantro

1 package of ‘Simply Organic’ brand ranch dressing mix

1/2 teaspoon garlic salt

Homemade Whole Wheat Tortillas: (found this great recipe from a friend. It makes 6 large or 12 small tortillas)

2 1/2 cups whole wheat flour

1/2 cup organic canola oil

1 teaspoon sea salt

1 cup warm water

Beat ingredients in an electric bowl fitted with a paddle attachment and mix for 3 minutes. Divide dough into 6 or 12 pieces, roll out into circles with oil on the counter and grill on a hot flat skillet that has been seasoned or oiled.

*Place lots of fresh organic lettuce on the tortilla (melted with cheese, optional)

Add rice and black beans or meat if using

Top with fresh tomato salsa and dressing and enjoy!

June 29, 2013September 4, 2013

Spaghetti with Sweet Corn Basil Relish

Recipe

I modified this recipe and made it my own by adding a bit more sweetness to the dressing and basil from the garden! It’s perfect for summer, not to heavy, but filling for a vegetarian main dish!

1 package of whole wheat spaghetti, cooked

4 fresh organic corn ears, husked with kernels removed (sliced off ear)

1 can mixed beans, drained and rinsed

1 small cucumber, diced

1 small onion, finely chopped

2 stalks celery, finely chopped

1 large sweet red bell pepper, chopped

1/2 cup fresh chopped basil

1/3 cup apple cider vinegar

1/3 cup olive oil

2 tablespoons organic sugar, agave or honey

1/2 teaspoon sea salt

1/2 teaspoon dry mustard or 1 teaspoon fresh Dijon mustard

1/2 teaspoon celery seeds

Mix corn, cucumber, onion, celery, pepper and basil in a large bowl. In a small bowl whisk together apple cider vinegar, olive oil, sugar, salt, mustard and celery seeds. Add the pasta to the bowl and drizzle dressing. Toss until lightly covered and serve or refrigerate for up to a day.