1. Hummus Collard Wraps
8 large collard green leaves
1/2 cup hummus of your choice
Sriracha chili sauce, to taste
1/2 each red and yellow bell pepper, sliced in thin strips
1/2 cucumber, sliced in thin strips
1/2 red onion, sliced thinly
1/2 cup slivered Kalamata olives
1/4 cup crumbled feta cheese
1. Wash collard leaves, then remove the stems and trim off the thickest part of the spine.
2. Fill a large saute pan with 1/2 inch of water and bring to a simmer. Add the collard leaves and steam for a few minutes to make them more pliable. Allow to cool completely.
3. Lay one collard leaf on a cutting board. Add 1 tablespoon of hummus to the bottom 1/3 of the leaf and drizzle with Sriracha, to taste. Top with a few slices of each of the vegetables, olives and cheese.
4. Fold the sides in towards the middle, and then roll the leaf from front to back until the filling is completely enclosed, keeping everything nice and tight. Refrigerate for 1 hour or until ready to serve.
5. Before serving, slice chilled wraps diagonally across the middle and serve cold. Makes 16.
2. Roasted Beet and Sweet Potato Salad
3 medium beets
2 small sweet potatoes
3 tablespoons olive oil
1 sprig fresh thyme or 1/4 teaspoon dried
salt and pepper, to taste
1/4 cup pepita seeds
3 oranges, peeled and sliced crossways
1 cup cooked Israeli couscous or grain of your choice
microgreens or other greens of your choice
1. Preheat oven to 420 degrees. Add first five ingredients to a large bowl and stir to coat. Place on a large, rimmed baking sheet and roast for 20 minutes. Toss for even cooking, then roast another 20 minutes.
2. Toss roasted vegetables with half the Orange Vinaigrette (below) while they are warm from the oven to better absorb flavors. Layer roasted vegetables, pepita seeds and couscous in small mason jars for an appetizer or large mason jars for a meal. Drizzle with remaining vinaigrette, top with a few microgreens and serve. Serves 12 as a snack or 6 as a side dish.
Orange Vinaigrette
zest and juice of 1 orange
1 tablespoon olive oil
1/4 teaspoon honey
1/4 teaspoon cumin
salt and pepper, to taste
1. Combine ingredients and whisk. Makes 1/2 cup.
3. Chopped Salad with Ginger-Tahini Dressing
2 cups kale
2 cups Brussels sprouts
2 cups purple cabbage
2 carrots
1/2 red onion
2 tablespoons tahini
1 lemon
2 teaspoons honey
1/4 cup extra-virgin olive oil
1 inch fresh ginger, peeled and minced
1 clove garlic, minced
salt and pepper, to taste
2 cups broccolini, blanched
1/2 cup pumpkin seeds
1/2 cup pomegranate seeds
2 radishes, thinly sliced
1. Finely chop kale, Brussels sprouts, cabbage, carrots and red onion with a food processor or sharp knife. Pour into a large serving bowl and set aside.
2. To make dressing, zest and juice lemon and whisk together with tahini, honey, olive oil, ginger, garlic, salt and pepper.
3. Pour half of ginger-tahini dressing into bowl with vegetables. Toss to fully coat.
4. Top with broccolini, pumpkin seeds, pomegranate seeds and radishes. Drizzle with remaining dressing and serve immediately. Serves 4.
4. Guacamole Veggie Bowl
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 red onion, divided
1/4 cup extra-virgin olive oil, divided
1 can black beans, unsalted
1 teaspoon cumin
1/2 teaspoon chili powder
2 limes
1/4 cup fresh cilantro, divided
salt and pepper, to taste
2 ripe avocados
1 Roma tomato
1 clove garlic, minced
4 cups lettuce, thinly sliced or shredded
salsa of choice
1. Preheat oven to 400 degrees.
2. Julienne peppers and three-quarters of the red onion. Place on a large, rimmed baking sheet. Toss with 1 tablespoon olive oil and salt and pepper to taste. Roast for 20 minutes, tossing once halfway through cooking, until tender and caramelized.
3. Meanwhile, drain and rinse black beans. Warm in a small pot, then toss with cumin, chili powder and juice of half a lime until beans are warmed and flavors are infused. Remove from heat and stir in 1 tablespoon cilantro.
4. While vegetables roast and beans cook, prepare guacamole. Slice avocados in half, twist to open, and remove pit by gently tapping with the sharp edge of a knife until it separates from the flesh. Slice flesh into cubes and spoon into a large bowl, discarding the skin.
5. With a fork, mash avocado until desired consistency is reached. Immediately stir in juice of one lime.
6. Finely dice remaining red onion and Roma tomato. Stir into mashed avocado along with 2 tablespoons cilantro, salt and pepper (avocado needs plenty of salt).
7. In a serving bowl, whisk together juice from remaining lime half, remaining 2 tablespoons olive oil, garlic, remaining tablespoon cilantro, salt and pepper. Toss lettuce in dressing to fully coat. Arrange on a large platter.
8. Pile guacamole into the center of the lettuce. Top surrounding sections of lettuce with roasted vegetables, prepared black beans and salsa. Serve immediately. Serves 4
5. Tropical Mango Smoothie Bowl
1 cup frozen pineapple
1 cup frozen mango
1 banana
1 teaspoon unsweetened coconut flakes, plus more for garnish
1 teaspoon honey
1/4 cup coconut water
1/4 cup hemp and flax granola, such as Nature’s Path
sliced banana, strawberries, blackberries and chia seeds for garnish
1. Combine pineapple, mango, banana, coconut, honey and coconut water in a blender. Blend until smooth and very thick. Pour into two serving bowls and arrange the granola, fruit, chia seeds and coconut flakes on top. Serve immediately. Makes 2.
6. Grilled Eggplant with Citrus Yogurt, Crispy Quinoa and Herbs
1 cup Greek yogurt
1 lemon
1 lime
1 orange (blood orange if possible)
4 tablespoons extra-virgin olive oil, divided
1 teaspoon salt, plus more to taste
4 Japanese eggplants, halved lengthwise
salt and pepper, to taste
1 cup quinoa, cooked according to package directions
2 cups canola oil
1/4 cup each of mint, basil and flat-leaf parsley leaves
1. Place the yogurt in a small mixing bowl. Using a microplane, zest the lemon, lime and orange into the yogurt.
2. Juice the lemon and lime, being careful to remove any seeds, and add to yogurt. Remove the pith and the remaining skin of the orange with a knife and carefully remove the segments, reserving the juice and segments for serving. Squeeze the remaining juice out of the orange into the yogurt.
3. Whisk in 1 tablespoon of extra-virgin olive oil and the salt. Place in refrigerator until ready to use.
4. Brush eggplant with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on hot grill or grill pan, cooking until almost tender on that side. Gently flip and finish cooking on the skin side until tender but not mushy. Set aside.
5. Pat cooked quinoa dry in paper towels to remove any excess water. Heat canola oil in a large pan. Gently add quinoa, a little at a time, and fry until crispy. Remove from pan onto a plate lined with a paper towel and season with salt to taste.
6. On a large platter, smear the citrus yogurt. Top with grilled eggplant. Add reserved blood orange segments and juice.
7. Drizzle eggplant with 2 tablespoons olive oil and top with crispy quinoa. Scatter the herb leaves over the entire dish and serve immediately. Serves 8
7. Roasted Brussels Sprouts and Butternut Squash
1 pound butternut squash, peeled and cut into 3/4-inch chunks
1 pound Brussels sprouts, stems trimmed and sliced in half lengthwise
2 tablespoons extra virgin olive oil
salt and pepper, to taste
2/3 cup raw pecans
1/4 cup dried cranberries
5 bacon slices
Maple Dijon Vinaigrette:
2 tablespoons Dijon mustard
2 tablespoons maple syrup
1 tablespoon rice wine vinegar
dash of olive oil
salt and pepper, to taste
1. Preheat oven to 450 degrees. Place butternut squash chunks and Brussels sprouts on a baking sheet and toss with olive oil, salt and pepper. Roast for 20 – 30 minutes, turning twice during cooking to ensure caramelization. Scatter the pecans and dried cranberries onto the baking sheet for the last 5 minutes of roasting time.
2. Meanwhile, cook the bacon and chop into small pieces. To make the vinaigrette, mix all ingredients together and stir with a fork or whisk until well combined.
3. When vegetables are fork-tender, remove from oven, place in a serving bowl and toss with bacon and Maple Dijon Vinaigrette. Serve warm. Serves 6 – 8
8. Thai Summer Roll Salad
2 zucchini, spiralized or thinly grated
2 cups chopped kale
2 cups cooked quinoa
Peanut Dressing (see below)
1 red bell pepper, cored and sliced into thin strips
1/4 cup sliced almonds
2 tablespoons each fresh basil, mint and cilantro, thinly sliced
2 scallions, chopped
1 lime, cut into 4 pieces
Peanut Dressing:
2 garlic cloves, finely minced
1-inch knob of ginger, grated
1/2 cup creamy peanut butter
1/3 cup almond milk
3 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon sriracha
water, as needed
1. For dressing: Add all ingredients to a blender and blend until smooth. Add a tablespoon of water as needed to thin out the dressing until pourable.
2. In a large bowl, combine the zucchini, kale and quinoa. Top with half of the dressing (or to taste) and toss to coat.
3. Divide the salad between 4 plates and top with red bell pepper, almonds, herbs and scallions. Drizzle a small amount of dressing over salad and save the leftovers in the refrigerator for another use. Serve with a lime wedge. Serves 4
9. Black Bean and Pepper Jack Burgers
These zesty burgers are a tasty and healthy alternative to beef.
1/2 cup rolled oats
1 (15.5-ounce) can black beans, rinsed and drained
1 large egg
1 teaspoon cumin
1/2 teaspoon Kosher salt
1/2 cup finely grated pepper jack cheese
1 green onion, minced
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil
buns
sliced avocado
sliced tomato
salsa or ketchup
1. Place oats in blender or food processor and pulse 3 times to roughly chop.
2. Add half the beans and pulse into coarse paste, about 6 pulses.
3. Add the egg, cumin and 1/2 teaspoon salt and process to mix well, about 1 minute. Transfer the bean mixture to large bowl.
4. Stir in the remaining beans, cheese, green onions and cilantro.
5. Lightly grease a plate with olive oil. With wet hands, form the bean mixture into patties and transfer to plate. Refrigerate for 10 – 15 minutes to let burgers set.
6. Grill over hot fire for 2 – 3 minutes. Carefully turn. Cook 3 – 5 minutes more.
7. Place on the buns and dress with avocado, tomato and ketchup or salsa. Makes 4
10. Sheet Pan Fajitas
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon ground paprika
1/2 teaspoon ground coriander
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 each red, green and yellow bell peppers, cored and sliced into strips
1 medium yellow onion, sliced
1 1/2 pounds boneless skinless chicken breasts, sliced into 1/2-inch strips
3 tablespoons olive oil
2 tablespoons finely diced garlic
8 small corn or flour tortillas
avocado slices, salsa and/or jalapeños, 2 tablespoons fresh lime juice, 3 tablespoons chopped cilantro for toppings, if desired
1. Preheat oven to 400 degrees.
2. In a small bowl, combine dry seasonings. Set aside.
3. Place peppers, onion and chicken onto baking sheet. Drizzle olive oil over pan and sprinkle garlic and seasoning mix over the top. Toss evenly to coat and then spread chicken and vegetables evenly across pan.
4. Roast, tossing once halfway through cooking, until veggies are tender and chicken has cooked through, about 18 – 25 minutes. Do not overcook or the chicken will become dry.
5. Wrap tortillas tightly in aluminum foil and warm in oven during the last 5 minutes of cooking.
6. Remove from oven and pile chicken and veggies on tortillas. Finish off with favorite toppings. Serves 4.
11. Zucchini Bread Protein Pancakes
1 1/4 cup oats*
1 cup cottage cheese
4 eggs
1 teaspoon vanilla extract
1 cup shredded zucchini (about 1 small zucchini)
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon lemon zest
maple syrup (to top, if desired)
butter (to top, if desired)
1. In the bowl of a food processor, add oats, cottage cheese and eggs. Blend until completely smooth. Add remaining ingredients and blend until incorporated.
2. Heat a nonstick griddle or skillet over medium heat. Cook pancakes until tiny bubbles form over the surface of the pancake batter, about 2 to 4 minutes. Flip pancake and cook until done, another 2 to 4 minutes.
3. Top with a little real maple syrup and/or butter, if desired. Serves 4, makes 8 pancakes.
* Use old-fashioned oats or quick oats. Do not use instant or steel cut oats.
12. Mushroom Asparagus Frittata
1 tablespoon olive oil, divided
1 cup chopped spinach
1 cup chopped mushrooms
3/4 bunch of asparagus, chopped into thirds (about 20 spears)
3/4 cup diced yellow onion
8 farm-fresh eggs
1 teaspoon salt
1 teaspoon black pepper
1. Preheat oven to 350 degrees. In an oven-safe skillet, heat 1/2 tablespoon olive oil over medium heat.
2. Sauté vegetables for 3 minutes, until the onion is translucent and mushrooms have softened. Remove vegetables from heat and set aside.
3. In a medium-sized mixing bowl, whisk eggs. Season with salt and pepper.
4. Stir vegetables into the eggs.
5. Heat 1/2 tablespoon olive oil in an oven-safe skillet over medium-low heat.
6. Pour frittata mixture into skillet. Slow cook for 4 – 5 minutes.
7. Transfer frittata to the oven and cook for 12 minutes, or until the frittata achieves a spongy firmness to the touch. Serves 4.
13. Roasted Veggie Pasta Salad
2 cups chopped onion
2 cups chopped bell peppers
2 cups chopped broccoli
2 cups cherry or grape tomatoes
2 cups chopped yellow squash
3 tablespoons olive oil, divided
2 teaspoons minced garlic
8 ounces whole grain penne pasta
1/3 cup balsamic vinegar
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1. Preheat oven to 425 degrees. Line two large rimmed baking sheets with foil (for easy clean up).
2. Toss chopped onion, bell peppers, broccoli, tomatoes and squash together with 1 tablespoon of olive oil.
3. Transfer to baking sheets and roast for 20 minutes.
4. Stir in garlic, and roast another 10 to 15 minutes, until veggies are lightly golden. Let cool.
5. Meanwhile, bring about 6 cups of water to a boil. Add pasta, stir, and reduce heat to a low boil. Cook until pasta is just barely cooked (approximately 8 minutes); do not overcook. Drain and set aside to cool.
6. Once cooled, toss together in a plastic or glass bowl with balsamic vinegar, fresh basil, salt and remaining olive oil. Add more salt or vinegar if needed. Makes approximately 8 cups. Serves 8 – 10.
14. Jambalaya with Cauliflower “Rice”
2 tablespoons olive oil
1 (14-ounce) package Conecuh smoked sausage, sliced into rounds
1 cup chopped green onion
1 green bell pepper, chopped
2 cups chopped fresh tomatoes
1 cup chopped fresh okra
1 teaspoon salt
1/2 teaspoon paprika
1 teaspoon minced garlic
1/2 teaspoon Cajun seasoning, if desired
few drops hot sauce, if desired
Cauliflower Rice (see below)
1. In a large skillet, heat olive oil. Brown Conecuh sausage, green onion and green pepper in skillet.
2. Add remaining ingredients, except Cauliflower Rice. Simmer covered for 15 – 20 minutes until okra is tender. Serve over Cauliflower Rice. Serves 6.
Cauliflower Rice
1 large head cauliflower
1 tablespoon olive oil
salt and pepper, to taste
1. Wash and thoroughly dry cauliflower. Remove greens and cut into 4 even sections.
2. With a food processor fitted with an “S” blade, pulse cauliflower into grains the size of rice. Remove any large, tough stems.
3. Transfer cauliflower into a clean towel or paper towel. Press to remove excess moisture, which can make it soggy.
4. Heat olive oil in a large skillet and sauté “rice” over medium heat. Cover with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5 – 8 minutes. Season with salt and pepper. Serves 4.
15. Kale and Shaved Brussels Sprouts Salad
2 – 3 cups thinly sliced kale (approximately half a bunch)
1 pound Brussels sprouts, finely sliced or shaved (A food processor fitted with the slicing blade makes this easier.)
3 – 4 slices bacon, cooked and crumbled
1/4 cup chopped toasted almonds
1/2 cup Pecorino cheese, finely shaved or grated
Lemon Mustard Vinaigrette Dressing:
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon finely minced shallot
1 small clove garlic, finely minced
1/8 teaspoon kosher salt
pinch black pepper
1/4 cup extra virgin olive oil
1. Combine all dressing ingredients in a small bowl and whisk together until emulsified. (May use a mini food processor.)
2. Mix kale and Brussels sprouts in a large bowl.
3. Sprinkle in bacon, almonds and cheese. Toss to combine.
3. Pour dressing over mixture and toss to coat. Serves 4
16. Wild Rice Salad
3 (2.75-ounce) packages quick-cooking wild rice, cooked and cooled (I use Gourmet House.)
1/2 cup pecan pieces, toasted
1 cup dried cranberries
1/4 cup chopped green onions
1/4 cup chopped parsley
2 tablespoons chopped mint
3/4 – 1 cup feta cheese, crumbled
1/4 cup olive oil
1/3 cup raspberry vinegar
1 1/2 tablespoons Dijon mustard
salt and pepper, to taste
1. Cook rice according to the package directions. Fluff and let cool.
2. Add pecans, cranberries, green onions, parsley, mint and feta cheese.
3. In a small bowl, combine olive oil, vinegar and mustard. Whisk. Pour over rice mixture, and toss to coat.
4. Season with salt and pepper and chill until ready to serve. Serves 6 – 8
17. Gulf Coast Gazpacho
3 cucumbers, peeled, seeded and chopped
6 ripe tomatoes, peeled, seeded and chopped
1 red onion, finely diced
1 yellow bell pepper, finely diced
1 cup fresh tomato puree
2 – 3 tablespoons hot sauce (I prefer Cholula.)
2 tablespoons Worchestershire sauce
1/4 cup minced fresh basil leaves
1 tablespoon minced cilantro
1 tablespoon sea salt
1 tablespoon freshly ground black pepper
1 pound lump crabmeat, if desired
1 pound shrimp, if desired
1. Combine all ingredients except the crabmeat, shrimp and grape tomatoes, stirring well.
2. Refrigerate for at least an hour. When ready to serve, top with lump crabmeat or shrimp, if desired. Serves 6
18. Veggie Fried Quinoa
2 tablespoons canola oil, divided
1 bell pepper, diced
1 onion, diced
3 carrots, diced
1/2 cup diced mushrooms
3 cloves garlic, minced
4 cups cooked quinoa
4 eggs
5 tablespoons soy sauce, divided
1 teaspoon sriracha sauce
1/2 teaspoon sesame oil
1 teaspoon rice wine vinegar
1/2 teaspoon fish sauce (optional)
2 green onions, chopped (optional)
1. Heat 1 tablespoon of oil in a large skillet over medium-high heat.
2. Add bell pepper, onion and carrots. Stir-fry for about 5 minutes, until veggies are softened and lightly browned. Add mushrooms. Cook for approximately 5 minutes. Push veggies to sides of pan.
3. Add remaining oil and stir in garlic and quinoa. Stir-fry about 2 – 3 minutes.
4. In a small bowl, whisk together eggs and 2 tablespoons soy sauce.
5. Push quinoa to side of pan with the veggies.
6. Cook eggs in pan for 30 seconds. Then stir in with quinoa and veggies.
7. Meanwhile, whisk together remaining soy sauce, sriracha, sesame oil, rice wine vinegar and fish sauce. Stir into pan.
8. Let cook, stirring often for 5 minutes until sauce is absorbed. Top with chopped green onions, if desired. Serves 4
19. Pea Pesto Farro with Gulf Shrimp
2 lemons, zest and juice divided
1 teaspoon dried oregano
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
red pepper flakes, to taste
1 pound Gulf shrimp, peeled and deveined
1 cup farro
2 cups vegetable broth
1 1/2 cups frozen peas, defrosted
1 clove garlic, minced
1/4 cup walnuts, toasted
1/4 cup Parmesan cheese, finely grated
1/2 cup plus 1 tablespoon extra-virgin olive oil, divided
Fresh parsley, chopped, for garnish
1. In a large bowl, combine zest and juice from one lemon, oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper and a pinch of red pepper flakes. Whisk to combine. Toss shrimp to coat and set aside.
2. In a medium pot, combine farro and broth. Bring to a boil, reduce to a simmer, cover and cook 20 minutes (or the time designated on package).
3. Meanwhile, in a food processor, combine peas, garlic and walnuts until a thick pesto forms. Add Parmesan and the juice of one lemon and pulse to combine. Slowly drizzle in 1/2 cup olive oil, pulsing until smooth. Season with remaining salt and pepper.
4. When farro is al dente, drain any remaining liquid and toss with pesto. Pour into a serving bowl.
5. Right before serving, heat remaining 1 tablespoon olive oil in a medium saucepan over medium-high heat. When oil is shimmering, add shrimp. Cook 1 – 2 minutes on each side until pink and cooked through. If the pan is crowded, cook in two batches.
6. Top the farro with shrimp. Garnish with parsley and lemon zest. Serve warm. Serves 4
20. Late Summer Salad
SALAD:
2 cups summer peas, pink eyes or similar
2 cups sweet corn, freshly removed from the cob
2 large zucchini, sliced about 1/8-inch and grilled with olive oil, salt and pepper
4 cups heirloom, cherry or grape tomatoes, halved
1 cup crumbled feta cheese
1/2 cup cooked bacon, crumbled
1 tablespoon fresh thyme
DRESSING:
2 tablespoons wine vinegar
1 tablespoon Dijon mustard
4 tablespoons olive oil
salt and pepper, to taste
1. Toss salad ingredients in a large bowl.
2. In a separate bowl, whisk dressing ingredients. Add dressing to salad when ready to serve.
