1/4 cup extra-virgin olive oil, plus more to taste
1 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground pepper, plus more to taste
1/2 small red onion, finely chopped (about 1/4 cup)
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint
1 cucumber, peeled, seeded, and chopped (about 1 cup)
1 cup golden raisins, currants, or chopped dates
1. Pour couscous into a large bowl, and stir in 1 cup boiling water. Cover with plastic wrap, and let steam 5 minutes or until couscous is tender. Fluff with a fork, and stir in oil and next 3 ingredients. Let cool slightly.
2. Zest both oranges; juice one. Peel second orange, and chop. Add zest, juice, and chopped orange to couscous mixture. Stir in remaining ingredients. Cover and chill 1 hour or up to 2 days. Add more oil, salt, or pepper if desired before serving.
Ingredients: 1/4 cup sugar 2 tablespoons cornstarch 3 cups mango (diced) 2 cups rhubarb (cut into 1 inch pieces) 1 tablespoon lemon juice 1 teaspoon ginger (grated) 2/3 cup flour 1/3 cup rolled oats 1/3 cup coconut (unsweetened) 2/3 cup brown sugar 1/3 cup butter (melted)
Directions: 1. Mix the sugar and cornstarch in a large bowl. 2. Add the mango, rhubarb, lemon juice and ginger and toss to coat. 3. Mix the flour, rolled oats, coconut, brown sugar and butter in a large bowl. 4. Place the mango and rhubarb mixture into an 8x8 inch baking dish and pour the topping on. 5. Bake in a preheated 350F oven until it is bubbling and the top is golden brown, about 45 minutes.
2 ounces Manchego cheese, cut into thin curls with a vegetable peeler
Preheat grill to medium.
Cut stripes in each eggplant’s peel by running a vegetable peeler down the length of it and repeating at about 1-inch intervals. Slice the eggplants into rounds 1/3 to 1/2 inch thick. Lay them on a baking sheet and sprinkle lightly with 1/2 teaspoon salt. Let stand for about 5 minutes.
Blot the eggplant slices with paper towels and lightly coat both sides with olive oil cooking spray. Grill the eggplant, flipping halfway through, until soft and browned on both sides, 9 to 11 minutes total.
Puree oil, vinegar, tomato, garlic, paprika and the remaining 1/4 teaspoon salt in a blender until well combined.
Toss salad greens with half the vinaigrette in a medium bowl. Arrange the eggplant slices on 6 salad plates. Drizzle with the remaining vinaigrette. Place the salad greens over and between the eggplant slices, then scatter the cheese curls on top of each salad. Serve warm or at room temperature.
**If you can’t find smoked paprika, substitute Hungarian paprika—the grilled eggplant brings some smoke to the salad on its own.
Place the watermelon, lemon juice, sugar, and raspberries into a blender, and blend on High speed until the sugar has dissolved and the mixture is smooth. Pour the mixture into ice pop molds, and insert sticks or handles. Freeze until firm, several hours or overnight.
Ingredients: 1 cup quinoa 2 cups water 1 cup strawberries (sliced) 1/2 pound asparagus (cut into bite sized pieces) 2 tablespoons balsamic vinegar 1 tablespoon olive oil salt and pepper to taste 1 cup chickpeas 1/4 cup feta (crumbled) [Optional] 1 handful pecans (chopped) 1 clove garlic (chopped) 1 teaspoon honey 1 teaspoon mustard
Directions: 1. Simmer the quinoa in the water until the water is absorbed, about 20 minutes. 2. Toss the strawberries and asparagus in the balsamic vinegar, olive oil, salt and pepper. 3. Roast the strawberries and asparagus in a preheated 400F oven until caramelized, about 10-20 minutes. 4. Assemble the salad. 5. Mix the juices left in the roasting pan with the garlic, honey and mustard in a small bowl. 6. Pour the dressing onto the salad and toss to coat.
Prick eggplants all over with a fork. Thread garlic cloves onto a skewer. Grill the eggplants, turning occasionally, until charred and tender, 10 to 12 minutes. Grill the garlic, turning once, until charred and tender, 6 to 8 minutes.
Transfer the eggplants and garlic to a cutting board. When cool enough to handle, peel both. Transfer to a food processor. Add lemon juice, tahini and salt; process until almost smooth. Drizzle with oil and sprinkle with sumac, if desired.
**If you can’t find ground sumac for the garnish, chopped pistachios are traditional as well.
2 cups bite-size shredded rice cereal, such as Rice Chex
1/2 teaspoon nutmeg
ice cream or whipped topping, if desired
Drain pears, reserving syrup in a bowl. Cover and refrigerate the syrup.
Lightly butter a 9-inch pie plate. Preheat oven to 425°.
In large bowl, using a fork or spoon, combine 5 tablespoons of softened butter, the brown sugar, salt, cereal, and nutmeg until well mixed. Sprinkle some of the cereal mixture over bottom and sides of the pie plate. Layer about 8 pear halves over the bottom then sprinkle with some of the cereal mixture. Repeat layers, piling pears in center of pie plate. Sprinkle remaining cereal mixture over pears. Bake for about 10 minutes, or until pears are hot. Serve with ice cream and reserved syrup, if desired. Serves 8.
Ingredients: 1/4 cup rice (medium or short grained such as arborio) 2 1/4 cups milk** 2 tablespoons sugar 1 teaspoon of vanilla extract 1 handful strawberries (sliced) 2 tablespoon balsamic vinegar 1 tablespoon honey 1 tablespoon pistachios (chopped)
Directions: 1. Bring the milk, rice, sugar and vanilla extract to a boil in a sauce pan. 2. Reduce the heat and simmer until the milk is mostly absorbed, about 25-35 minutes, stirring occasionally. 3. Simmer the balsamic vinegar and honey in a small sauce pan to reduce to a syrup. 4. Mix the strawberries into the rice and drizzle the balsamic syrup on top followed by the chopped pistachios.
Ingredients: 1 cup cherry tomatoes (sliced in half) 1 teaspoon olive oil salt and pepper to taste 1 handful asparagus (trimmed) 1 zucchini (sliced thinly) 1 teaspoon olive oil 1/2 pound halloumi (sliced 1/4 inch thick)** 1/2 lemon (juice) 2 tablespoons basil pesto 1 tablespoon olive oil 1/2 lemon (juice) 2 handfuls spinach
Directions: 1. Toss the tomatoes in the olive oil, salt and pepper and place skin side down on a baking sheet. 2. Roast the tomatoes in a preheated 400F oven for 10-15 minutes. 3. Blanch the asparagus in boiling water and then rinse in cold water to stop the cooking process. 4. Toss the zucchini and asparagus in the olive oil, salt and pepper to coat. 5. Grill the zucchini and asparagus until they have nice grill marked, about 1-3 minutes. 6. Brush the olive oil onto the gill and grill the halloumi cheese. 7. Pour the lemon juice onto the halloumi. 8. Mix the pesto, olive oil and lemon juice in a bowl. 9. Toss everything together.
**Halluomi is a cheese that is a mixture of goats’ and sheeps’ milk and sometimes cows’ milk as well. If you want this to be vegan simply nix the cheese or substitute with vegan friendly
Ingredients: 1 1/2 cups zucchini (grated, squeezed and drained) 2 roasted red peppers (chopped) 2 cloves garlic (grated) 1/2 cup feta (crumbled) 1 teaspoon oregano 2 tablespoon balsamic vinegar 1/4 cup olive oil 2 eggs 1 cup all purpose flour 1/2 cup whole wheat flour 1 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder
Directions: 1. Mix the zucchini, roasted red pepper, garlic, feta, oregano, balsamic vinegar, olive oil and eggs in a large bowl. 2. Mix the flour, salt, baking soda, baking powder and oregano in a bowl. 3. Mix the dry ingredients into the wet ingredients. 4. Pour the batter into a greased 9x5 inch loaf pan. 5. Bake in a preheated 350F oven until a toothpick pushed into the center comes out clean, about 1 hour.
INSTRUCTIONS Chop up the various veggies and add HALF of the shredded veggies to the mix. Hand mix the dressing, then add the other half of the shredded veggies at the end. Adding half at the end makes sure that you get some of the color showing through. Feel free to add some fresh cracked black pepper or paprika for an extra touch of pizazz.
*Note on shredded veggies: I used white cabbage, carrot, and a touch of purple cabbage for color. You really can just be creative with what you have to keep it fresh without needing to shop for extra veggies. Just make sure to have something sweet (like carrot or beet) mixed in there and to have some lovely colors!
Peel pears then cut in halves or quarters and cut out cores. In a saucepan, heat the sugar, orange juice, and water over medium heat. Add the pears and bring to a simmer. Reduce heat to low, cover, and continue simmering for 15 minutes, or until the pears are tender. Remove the pears and add the orange zest. Simmer the syrup for 5 minutes longer, then combine the pears and syrup and chill thoroughly.
1/2 cup vegan heavy cream (store bought or home made – 1 block of silken tofu (12-ounces) and 1/2 cup of plain soy milk. Blend in blender until thick and creamy and there are no more lumps )
1 tablespoon sugar
4 ounces vegan sour cream
6 ounces vegan mini marshmallows, approximately 3 cups
1 cup clementine orange segments, approximately 6 clementines
1 cup chopped fresh pineapple
1 cup freshly grated coconut
1 cup toasted, chopped pecans
1/2 cup drained maraschino cherries
Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.