Category: Vegetarian

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Mango & Avocado Black Rice Salad with Cilantro-Lime Vinaigrette

Mango & Avocado Black Rice Salad
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0 calories
0 g
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Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
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Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 1/2 cups organic black rice
  2. 1/2 teaspoon salt
  3. 1 large ripe mango, diced
  4. 1 small ripe avocado, diced or sliced
  5. 1/4 cup roasted almonds
  6. 1/2 cup chopped fresh cilantro
  7. 1/2 cup diced red onion
For the Vinaigrette
  1. 1/4 cup freshly squeezed lime juice (about 3 limes)
  2. 1 1/2 tablespoons olive oil
  3. 1 teaspoon honey
  4. 1/4 teaspoon Kosher salt
  5. 1 clove garlic, minced
  6. 2 tablespoons chopped fresh cilantro
  7. salt and pepper to taste
  8. lime wedges, to garnish
Instructions
  1. Rinse rice in mesh strainer. Add to medium saucepan. Add 2 3/4 cups water and a pinch of salt; bring to a boil. Cover, reduce to a low simmer, and cook until rice is tender and water is absorbed about 30-40 minutes. When rice is done cooking, remove from heat and transfer to a bowl. Cool for 10 minutes before adding dressing.
  2. While rice is cooking prepare the dressing: Combine lime juice, olive oil, garlic, honey (or agave), cilantro, and salt in a food processor. Process for 15-30 seconds or until dressing is combined. Once rice is done cooking and has cooled a bit, stir in dressing and . Cover bowl and place in fridge for an hour or until cool and you are ready to add in the rest of the salad ingredients.
  3. Before serving, toss salad again with dressing and fold in cilantro, mango, and red onion. Pour into cold salad bowls and top with roasted almonds and avocado. Garnish with a lime wedge or extra cilantro if desired. Enjoy!
Notes
  1. Brittany made this and it was delish.
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Spinach and Artichoke Macaroni and Cheese

Spinach and Artichoke Macaroni and Cheese
Video: https://bit.ly/2LXzIMy
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0 calories
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Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 8 ounces whole-wheat elbow pasta
  2. 2 tablespoons unsalted butter
  3. 2 medium shallots, finely chopped (about 1/3 cup)
  4. 3 cloves garlic, finely minced
  5. 3 tablespoons all-purpose flour
  6. 1/2 cup skim milk
  7. 1/3 cup reduced-fat sour cream
  8. 1 cup lightly packed shredded part-skim mozzarella
  9. 2/3 cup lightly packed shredded low-fat Swiss cheese
  10. 1/4 cup lightly packed grated Parmesan
  11. One 6-ounce bag baby spinach (about 6 heaping cups)
  12. One 9-ounce box frozen artichoke hearts, thawed and roughly chopped
  13. Kosher salt and freshly ground black pepper
Instructions
  1. Special equipment: a broiler-safe 2-quart baking dish
  2. Position an oven rack at the center of the oven, and preheat the broiler.
  3. Bring a large pot of water to a boil and cook the pasta according to the package instructions. Reserve 3/4 cup of the pasta water; strain the pasta.
  4. Wipe out the pot. Add the butter, and melt over medium heat. Add the shallots, and cook, stirring occasionally, until soft, 2 to 4 minutes. Add the garlic, and cook, stirring, until soft, about 2 minutes. Add the flour, and whisk constantly until it begins to toast, about 2 minutes. (The flour will form a thick paste, but that's okay; just keep it moving in the pot.) Whisk in the milk and the reserved pasta water, and whisk constantly until the mixture is thick like gravy, 3 to 5 minutes. Whisk in the sour cream, 2/3 cup of the mozzarella, the Swiss cheese and 1 tablespoon of the Parmesan. Once the cheeses have melted, add the spinach, and cook until just wilted, about 1 minute. Stir in the artichoke hearts, pasta, 1 teaspoon salt and 1/4 teaspoon pepper. Transfer to a broiler-safe 2-quart baking dish.
  5. Stir together the remaining 1/3 cup mozzarella and 3 tablespoons Parmesan in a small bowl. Sprinkle over the pasta. Broil until golden and bubbly, about 2 minutes.
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Squash Risotto with Tuscan Kale

Squash Risotto with Tuscan Kale
Yields 6
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Total Time
30 min
Total Time
30 min
0 calories
0 g
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Nutrition Facts
Serving Size
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Yields
6
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Risotto
  2. 8 cups (2 L) chicken broth
  3. 1/2 tsp saffron threads
  4. 4 cups (600 g) butternut squash, peeled and cut into large dice
  5. 1 onion, chopped
  6. 2 garlic cloves, chopped
  7. 3 tbsp butter
  8. 2 cups (420 g) arborio or carnaroli rice
  9. 1 cup (250 mL) white wine
  10. 1 cup (70 g) Parmesan cheese, freshly grated
  11. Kale
  12. 2 garlic cloves, chopped
  13. 2 tbsp (30 mL) olive oil
  14. 1/2 lb (225 g) Tuscan kale, finely chopped (see note)
  15. 1/4 cup (35 g) blanched hazelnuts, roasted and roughly chopped
Instructions
  1. Risotto
  2. In a pot, bring the broth to a boil. Add the saffron. Keep warm.
  3. In a large pot over medium-high heat, soften the squash, onion and garlic in half of the butter. Add the rice and cook for 1 minute, stirring to coat well. Add the wine and reduce until almost dry.
  4. Over medium heat, add the broth mixture, about 1 cup (250 millitres) at a time, stirring frequently until the liquid is completely absorbed before adding more broth. Season with salt and pepper. Cook for 18 to 22 minutes or until the rice is al dente. Add more broth, if needed.
  5. Off the heat, add the cheese and the remaining butter. Stir until creamy. Adjust the seasoning.
  6. Kale
  7. In a skillet over medium-high heat, lightly brown the garlic in the oil. Add the kale and cook for 3 minutes, stirring constantly. Season with salt and pepper.
  8. Serve the risotto topped with the kale and hazelnuts. Garnish with cheese, if desired.
Notes
  1. I haven't tried this yet. 10/2018
Adapted from Toronto Star
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Spicy Ethiopian Lentil Stew

Spicy Ethiopian Lentil Stew
Yields 6
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Nutrition Facts
Serving Size
0g
Yields
6
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tbsp. olive oil
  2. 1 medium onion, diced
  3. 3 garlic cloves, minced
  4. 1 1/2 tsp. freshly grated ginger
  5. 1-2 tbsp. berbere spice blend, to taste, I went with 2 tablespoons but I like lots of spice
  6. 1/2-1 tsp. cayenne pepper, or to taste, optional
  7. 4 cups vegetable broth
  8. 1 1/2 cups dried red lentils
  9. 1-14 oz. can diced tomatoes
  10. 3 medium red potatoes, about 3/4 lb. total, diced
  11. 3 cups fresh spinach leaves, sliced and lightly packed
  12. salt and pepper to taste
Instructions
  1. Coat the bottom of a large pot with oil and place over medium heat. Add onion and sauté until soft, about 5 minutes. Add garlic, ginger, berbere spice and cayenne and sauté 1 minute more.
  2. Add broth, lentils, tomatoes and potatoes. Stir a few times, raise heat and bring to a simmer. Lower heat and allow to cook until lentils are very soft and potatoes are tender, about 30 minutes. Stir in spinach and continue to cook just until wilted, about 2 minutes.
  3. Remove from heat and season with salt and pepper to taste. You can also add a bit more berbere and cayenne, if desired.
Notes
  1. I haven't tried this yet. 10/11/18
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Spinach Dip

Fresh Spinach Dip
Yields 8
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0 calories
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Nutrition Facts
Serving Size
0g
Yields
8
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 pound fresh baby spinach
  2. 1 cup water
  3. 2 tablespoons unsalted butter
  4. 1 medium shallot, finely chopped
  5. 1/2 teaspoon paprika
  6. 8 ounces cream cheese, softened
  7. 1/3 to 2/3 cup heavy cream
  8. 1/2 teaspoon kosher salt
  9. 1/4 teaspoon freshly ground black pepper
Instructions
  1. Coarsely chop spinach and cook in a pot with the water on medium-high until spinach is wilted. Drain spinach in a colander and let cool.
  2. Melt butter in a pan and saute shallot.
  3. Add spinach and all other ingredients, cooking and stirring until warmed through. Serve warm, or cover and refrigerate. Reheat before serving.
  4. Stir-in variations: To the finished dip, add one of these options: 1 to 2 teaspoons Sriracha sauce or chili-garlic sauce; 1/4 cup bacon bits and 1 teaspoon smoked paprika; 1/4 cup spicy salsa; or 1 tablespoon canned chopped chiles in adobo sauce.
Notes
  1. I haven't tried this yet. (9/20/18)
Adapted from Costco Connection
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Adapted from Costco Connection
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Scratchy Husband Pasta

Scratchy Husband Pasta
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Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. ¾ cups extra-virgin olive oil
  2. ¼ pound unsalted butter
  3. 1 whole head of garlic, or at least 10 cloves, peeled, sliced thin across the grain
  4. Good quality salt
  5. 1 pound dried spaghetti
  6. 4 teaspoons of chile flakes
  7. A generous 1/2 cup of grated pecorino or Parmigiano-Reggiano
  8. Many, many cranks of the pepper mill
Instructions
  1. Bring large pot of water to a boil. When water simmers and is about to break to a roiling boil, place a 10-inch deep-sided sauté pan on low heat.
  2. Add the olive oil and butter and sliced garlic to the pan and let the butter melt, as the garlic begins to warm through. When the pasta water gets roiling, add salt to taste. (As always, like seawater.) Add the dry spaghetti. Add chile flakes to the warming garlic-oil mixture and swirl the pan a bit.
  3. Stir the spaghetti and make sure it is cooking evenly and the strands are separated. Swirl the garlic-chile-oil pan smoothly and frequently, and let the garlic soften and start to turn golden as the butter starts to foam and the chile blooms its heat and color into the oil. (On my stove, the burners run quite hot, so I keep it on low the whole time, but if your home burner is weak and you are not getting any foaming or toasting of the garlic by now, tap the heat up a half-step.) At 8 minutes, pull the pasta from the boiling water with tongs, let it briefly drip its excess water above the pasta pot, but then place it right into the garlic-chile-oil pan, letting the last drips of water go right into the sauce.
  4. Turn up the heat under the pasta now and stir vigorously, also tossing the pasta with short sturdy flicks of your wrist, for just about a minute, listening to the water hiss a little as it evaporates in the oil.
  5. Turn off the heat, add cheese and a lot of black pepper. Toss and distribute all the garlic and the cheese and the chile flakes using two forks like you are tossing a salad, making sure every bit is coated and luscious and on the edge even of greasy. (The amount of salt that I put in the pasta water, combined with the salt of the cheese, is enough for us. If you feel it needs it, season with a little more salt, according to your tastes.) Serve immediately.
Notes
  1. I haven't tried this yet, but it looks delicious!
Adapted from The New York Times
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Broiled Honey-Thyme Peaches with Balsamic Glaze

Broiled Honey-Thyme Peaches with Balsamic Glaze
Serves 8
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
0 calories
0 g
0 g
0 g
0 g
0 g
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0 g
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0 g
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Nutrition Facts
Serving Size
0g
Servings
8
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 tablespoons salted butter, melted
  2. 4 peaches, washed, halved and pitted
  3. ¼ cup honey
  4. ¼ teaspoon freshly ground black pepper
  5. 1 teaspoon fresh thyme leaves
  6. 1 pint vanilla ice cream
  7. 1-2 tablespoons balsamic glaze or aged balsamic vinegar
Instructions
  1. Position a rack in the middle of the oven and turn the broiler to high.
  2. Butter a broiler-safe 9-by-13-inch baking dish. Place peach halves cut side down in the dish. Broil until browned in spots, about 3 minutes, watching carefully to keep them from burning. Turn each peach over and drizzle with the melted butter and the honey. Sprinkle with the black pepper. Broil until browned and bubbling, about 4 to 5 more minutes. Remove from the oven and sprinkle with the thyme.
  3. If serving as a dessert, scoop ice cream into bowl. Divide the peaches and the pan juices over the ice cream. Drizzle with balsamic glaze and serve.
  4. You can also serve this as a side dish to grilled pork, chicken or fish minus without the ice cream.
I made this on the grill (no baking dish)
  1. • Cook face-down on indirect heat for 8 minutes
  2. • Flip over and drizzle with honey
  3. • Grill for a few more minutes.
  4. • Skip the balsamic glaze and serve with vanilla bean ice cream
Adapted from Magnolia Table: A Collection of Recipes for Gathering” by Joanna Gaines
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Adapted from Magnolia Table: A Collection of Recipes for Gathering” by Joanna Gaines
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Avocado Pita Pockets

Avocado Pita Pockets
Video
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 large ripe avocado
  2. 1 tablespoon red wine vinegar
  3. Pinch fine sea salt
  4. Pinch ground black pepper
  5. 4 butter lettuce leaves
  6. 1/4 cup fresh basil leaves
  7. 2 medium tomatoes, each cut into 4 slices
Instructions
  1. In a small bowl, mash avocado with vinegar, salt and pepper until smooth.
  2. Cut pita pockets in half. Stuff pita pockets with lettuce leaves and basil. Evenly divide avocado mixture between pita pockets, spreading it on the lettuce leaves. Add 2 tomato slices to each pocket.
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Plums and Onions

Plums and Onions
Things to Grill in Foil
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413 calories
42 g
0 g
28 g
3 g
4 g
419 g
162 g
31 g
0 g
23 g
Nutrition Facts
Serving Size
419g
Amount Per Serving
Calories 413
Calories from Fat 246
% Daily Value *
Total Fat 28g
43%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 20g
Cholesterol 0mg
0%
Sodium 162mg
7%
Total Carbohydrates 42g
14%
Dietary Fiber 6g
25%
Sugars 31g
Protein 3g
Vitamin A
19%
Vitamin C
56%
Calcium
5%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 4 plums, quartered
  2. 1 red onion, sliced
  3. 2 tbsp olive oil
  4. 1tbsp red wine vinegar
  5. thyme sprigs
  6. salt and pepper
Instructions
  1. Form a packet with aluminum foil. Grill over medium-high heat, 12 minutes.
Adapted from Food Network
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calories
413
fat
28g
protein
3g
carbs
42g
more
Adapted from Food Network
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