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Category Archives: Vegetarian

Heirloom Tomato and Avocado Salad

Recipe Credit

Servings: serves 4 Prep Time: 20 minutes Cook Time: 5 minutes


For the wontons:

2 tablespoons olive oil

12 square wonton noodles

sea salt to taste

For the vinaigrette:

1 ounce cilantro leaves (1 cup, tightly packed)

1 tablespoon pine nuts

1 garlic clove – skinned

2 tablespoons brown rice vinegar

1/2 teaspoon maple syrup or organic sugar

5 tablespoons extra virgin olive oil

1/4 teaspoon sea salt

1/8 teaspoon ground cayenne

For the salad:

2 ripe avocados – cut in 1” pieces

1 1/4 pounds mixed heirloom tomatoes – cut in 1” pieces

5 ounces baby arugula – rinsed and spun dry

freshly ground white pepper


1) Cut the wontons in 1/4” strips. Heat a large frying pan at medium-high heat. Add the olive oil and wonton strips. Toss well, then sauté for 2 to 3 minutes until they become golden-brown, continuing to toss occasionally. Transfer wontons to a paper towel and sprinkle with the salt.

2) To make the vinaigrette – Place all the ingredients in the bowl of a food processor. Process until creamy, about 1 minute, scraping the sides of the bowl once. Transfer to a small bowl.

3) Divide the arugula into 4 salad bowls. Top with the avocado and tomato pieces. Drizzle with the vinaigrette. Garnish with the crispy wontons. Sprinkle with the pepper and serve immediately.


Quinoa-Edamame Salad

Quinoa Edamame Salad

Recipe adapted from Thermador Kitchens by Our Best Bites
1 c. black quinoa (if you can find it–try the bins at Whole Foods. But really, any type of quinoa will work)
2 c. water
1/2 c. rice wine vinegar
6 Tbsp. grapeseed oil*
2 Tbsp. flax oil*
*You can substitute 1/2 c. light olive oil here–extra virgin will have too strong of a flavor
1/3 c. chopped fresh cilantro
2 limes, juiced
1 T. honey
3/4 tsp. salt (plus more to taste, if desired)
2 cloves garlic, minced
2 lbs. frozen, shelled edamame (green soybeans)
4 green onions, thinly sliced
½ c. chopped peanuts (optional)
Cook quinoa (click here to find out how!) While the quinoa is cooking, whisk together the vinegar, oil, lime juice, honey, salt, cilantro, and garlic. Allow it to stand while you prepare the rest of the salad.
For the edamame, you have a few options. You can steam it in a steamer or the microwave until the desired doneness is reached, you can rinse the beans under some hot water for about a minute or two, or you can briefly rinse the beans and then toss them with the hot quinoa when it is done cooking–it just depends on how done you prefer your edamame. Whichever option you choose, you’ll toss the beans with the green onions and the cooked quinoa. Toss with the dressing and then season to taste. Garnish with fresh peanuts and enjoy! Makes a lot–like 18-20 small servings.

Red Beans and Rice Salad

Red Beans and Rice Salad

2 garlic cloves, minced
1/2 tsp salt
1/2 tsp sugar
2 Tbsp cider vinegar
1 tsp yellow or Creole mustard,
1 tsp chipotle Tabasco plus more for garnish if desired
1 tsp minced fresh thyme, sprigs for garnish
1 cup halved grape tomatoes
1 each celery stalk, diced
1 red bell pepper, diced
1 small yellow onion, diced
3 cups steamed long grain rice
1 can red kidney beans, rinsed and drained

Place garlic into large bowl and mash with salt and sugar. Whisk in vinegar until dissolved. Whisk in mustard, Tabasco, and thyme until blended. Season with pepper; set aside 30 mins to blend flavors.

Add tomatoes, celery, red bell pepper, yellow onion and rice into the bowl with the dressing; toss to combine. Add the red beans and gently stir to distribute. Set aside at room temp for 30 minutes. Taste to adjust seasoning.

Yields 12 servings

Lime Kissed Stuffed Avocados

Lime-Kissed Stuffed Avocados

recipe credit: Sheryl Crow/The Talk on CBS

Serves 4
­­4 ripe avocados
4 teaspoons fresh lime juice
11/2 teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon black pepper
4 tablespoons fresh store-bought salsa, preferably organic

Blue corn or flax seed tortillas, preferably organic

1. Cut the avocados into halves and remove pits. Carefully scoop the flesh from each avocado, leaving the skins intact so that you can refill them. Transfer the avocado flesh to a glass mixing bowl. Add the lime juice, salt, cumin, garlic powder, and pepper and mash with a fork or potato masher. Taste and adjust the seasoning.
2. Spoon the avocado back into the scooped-out skins. Garnish the top of each with a tablespoon of fresh salsa.
3. Serve with organic blue corn or flax seed tortillas.

Mostaccioli with Spinach and Feta

8 ounces penne pasta
2 tablespoons olive oil
3 cups chopped tomatoes
10 ounces fresh spinach, washed and
1 clove garlic, minced
8 ounces tomato basil feta cheese
salt to taste
ground black pepper to taste

1. Cook pasta according to package directions. Drain, and set aside.
2. Heat oil in a large pot. Add tomatoes, spinach, and garlic; cook and stir 2 minutes, or until spinach is wilted and mixture is thoroughly heated. Add pasta and cheese; cook 1 minute. Season to taste with salt and pepper.

Recipe Credit: Kristen Cherry via

Yakisoba Stir Fry

Yakisoba Stir Fry

1 pouch Yakisoba noodles (Sun Luck brand from Costco)
1 garlic clove minced
Veggies: snow peas, onions (in quarter wedges), broccoli, carrots, bean sprouts, yellow bell pepper, etc etc etc.

Sauce: (recipe credit:
1/4 water (or chicken stock, I used water)
1/4 soy sauce
2 tsp rice vinegar
2 tsp sesame oil
1 tsp sugar
Mix together & set aside.

2 tbsp water
2 tsp cornstarch -> to add shine & thickness

Heat your wok or pan with 2 tbsp oil on medium high heat. Add onions and cook until brown, but still stiff. Then add the garlic. Cook for a couple of minutes, be careful to not burn it. Add the veggies that cook the longest like the broccoli, carrots & bell peppers. Cook for 2-3 minutes. Then add the noodles. Break up the noodles by adding some sauce, a little at a time. Cook for about 5 minutes, then add the veggies that don’t take long like the bean sprouts & snow peas. Add the rest of the sauce & the cornstarch mixture and stir fry for another 2-3 minutes. Serve over rice.
Servings: 4-6 nicely.

Falafel Salad with Tzatiki and Pita

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Falafel Salad with Tzatiki and Pita
based on Cooking Light Falafel Pitas

1/4 cup plain dry breadcrumbs
1/4 cup fresh flat-leaf parsley leaves
2 tablespoons chopped green onions
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
1 (15-ounce) can chickpeas, rinsed and drained
1 large egg
1 garlic clove, chopped
Dash of ground red pepper
Cooking spray
1/4 cup shredded seeded peeled cucumber
1/4 cup plain non-fat Greek yogurt
1 teaspoon fresh lemon juice
1/8 teaspoon salt
4 (6-inch) whole wheat pitas, quartered
4 cups lettuce greens
1/2 cup cucumber, in half moons
1/2 cup red onion, sliced
1/2 cup grape tomatoes, sliced

Combine first 10 ingredients in a food processor. Process until finely chopped. Divide mixture into 4 equal portions; shape each portion into a 1/2-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 3 minutes on each side or until lightly browned.

Combine cucumber, yogurt, juice, and 1/8 teaspoon salt in a small bowl. Quarter each pita and divide lettuce onto four plates. Add onion and tomato as desiured. Place 1 patty on each salad. Top each patty with about 1 tablespoon cucumber mixture.

Yield: 4 Servings

Pasta alla Formiana


* Butter, for greasing dish
* 1 (28-ounce) can crushed tomatoes
* 1 clove garlic, coarsely chopped
* 1/2 pound (8 ounces) mezze penne or other small pasta
* 1/3 cup olive oil, plus extra for drizzling
* 1/4 cup dried oregano
* 2 teaspoons kosher salt
* 1/2 teaspoon freshly ground black pepper
* 4 to 5 very ripe, extra-large or beefsteak tomatoes, cut into 1/2-inch thick slices


Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.

In a food processor, blend together the crushed tomatoes and garlic. Pour into a medium bowl and add the uncooked pasta, 1/3 cup olive oil, oregano, salt, and pepper. Toss until all the ingredients are coated.

Line the bottom and sides of the baking dish with tomato slices. Pour the pasta mixture into the pan and spread evenly. Arrange the remaining tomato slices in an overlapping layer on top of the pasta mixture, making sure the mixture is completely covered. Drizzle with olive oil. Bake until the tomatoes are slightly crispy and the pasta is cooked, about 1 hour. Remove from the oven and cool for 5 minutes before serving.

Recipe Credit

Baked French Fries with Parsley, Garlic & Parmesan Cheese

Baked French Fries with Parsley, Garlic & Parmesan Cheese
Adapted from a Bon Appétit Magazine

4 medium russet potatoes (about 1 3/4 pounds), unpeeled
3 tbsp olive oil
1 tsp kosher salt
1/4 cup chopped fresh parsley
2 garlic cloves, minced
1/4 cup finely grated Parmesan cheese
Salt to taste

Preheat oven to 425 degrees F.

Cut potatoes lengthwise into slices that are 1/3-inch thick and then cut each slice into 1/3-inch thick strips. Dry the potatoes between paper towels or kitchen towels. In a large bowl, combine the potatoes, olive oil, and 1 teaspoon kosher salt. Divide the potatoes between 2 baking sheets lined with parchment paper, spread into a single layer.

Bake until the potatoes are golden brown, about 40 minutes, turning the potatoes every 10 minutes and rotating the racks halfway through baking.

Place the cooked potatoes in a large bowl and toss with garlic, parsley, and Parmesan cheese. Taste (careful – they’ll be hot!) and season with additional salt if necessary. Serve.

Makes 4 servings.

Potato Pancakes


* 2 cups mashed potatoes
* 1 egg, beaten
* 1 teaspoon salt
* 1/4 cup shredded Cheddar cheese
* 1 tablespoon butter


1. In a medium bowl, mix together potatoes, beaten egg, salt, and cheese. Melt butter on a large griddle at medium heat. Drop potato mixture onto griddle 1/4 cup at a time. Flatten with a spatula to 1/2 inch thick. Fry approximately 5 minutes on each side, until golden brown. Serve hot.

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