Meal Type: Lunch
Sweet Potato Fajitas
PrintSweet Potato FajitasYield 4 Servings Ingredients1 large sweet potato1 green bell pepper1 yellow onion8 mushrooms1 jalapeño1 zucchini2 teaspoons bulk fajita seasoning1 package flour tortillasInstructionsCut sweet potato, bell pepper, and onion into strips. Dice jalapeño. Place in a large bowl and toss with 2 tablespoons olive oil, fajita seasoning, salt, and pepper. Heat a large skillet, and add … Continued
Toasted Hippie Salad
PrintToasted Hippie Salad Vegans and Paleo eaters alike can rejoice and kick off their Birkenstocks and Danskos over this psychedelic salad. Its bright colors, maximum crunchability, and toasty flavor come with an overflowing dose of essential nutrition. IngredientsFor the salad:2 cups green kale, torn½ cup purple cabbage, shredded⅓ cup mushrooms, sliced⅓ cup radishes, sliced½ … Continued
Ramen Done Right
PrintRamen Done Right Throw out those flavor packets . . . instant noodles have nothing on this beloved traditional soup. Ramen should be savory, fresh, cozy and satisfying: a wholesome broth paired with a sturdy rice noodle, protein, fresh veggies, seasonings, and sauces. Ditch the Styrofoam cup and make your own at home. Ingredients1 quart … Continued
Curried Lentil Walnut Burgers
PrintCurried Lentil Walnut Burgers Ingredients1 cup uncooked brown or green lentils⅓ cup diced dates½ cup walnut pieces1 Tablespoon grainy mustard1 teaspoon curry powder1 teaspoon salt¾ cup bread crumbsGrapeseed or canola oil for frying1 head butterhead lettuceFor the Maple Mustard Curry Sauce:2 Tablespoons grainy mustard1 tablespoon Dijon mustard2 Tablespoons maple syrup1 teaspoon curry powder½ teaspoon saltInstructionsSimmer … Continued
Wild Rice with Fresh Cranberries
Photo Credit: Mette Nielsen PrintWild Rice with Fresh CranberriesAuthor Beth DooleyYield 4-6 Be sure to use hand-harvest wild rice from Minnesota (find it in the bulk section). Real, hand-harvested wild rice is brown and variegated, and it cooks super quick, in about 15 to 20 minutes. Here it’s tossed with tart cranberries, and lightly sweetened … Continued
Beet Potato Latkes
PrintBeet Potato LatkesAuthor Jill Holter Ingredients2 medium beets, peeled and grated1 large baking potato, peeled and grated1 egg, beatenegg¼ cup flour1 teaspoon salt½ teaspoon pepper1 teaspoon fresh or dried thyme leavesCanola oil for fryingInstructionsIn a large bowl, toss beets and potatoes together. Mix egg together with the vegetable mixture, mixing very well. Add flour, season with … Continued
Squash & Ricotta Tart
PrintSquash & Ricotta TartAuthor Jill Holter Ingredients1 sheet of puff pastry, rolled out to 10” x 12”1 cup ricotta cheese2 teaspoons fresh thyme, divided1 Tablespoon lemon juice2 teaspoons lemon zest1 teaspoon salt½ teaspoon pepper1 acorn or delicata squash, seeded and sliced into ¼-inch half-rounds1 Tablespoon olive oil¼ cup pomegranate seedsInstructionsPlace pastry on a parchment-lined baking … Continued
Mexican Mango Salad with Chipotle Vinaigrette
PrintMexican Mango Salad with Chipotle Vinaigrette Look for ataulfo or champagne mangoes to use in this crisp salad, topped with a delicious, smoky chipotle vinaigrette and bursting with flavor. Ingredients1 small shallot, minced¼ cup red wine vinegar1 Tablespoon honey1 Tablespoon can chipotle chilis, mincedSqueeze of fresh lime juice¼ cup olive oil ¼ teaspoon kosher salt Pepper to taste 1 … Continued
Poblano Tacos with Cauliflower Queso & Tomato Sauce
PrintPoblano Tacos with Cauliflower Queso & Tomato Sauce These vegetarian tacos are a variation on the traditional chile relleno. The cauliflower queso can also be used as a dip for tortilla chips! IngredientsFor the Tomato Sauce:1 28 oz. can whole peeled tomatoes, drained2 garlic cloves, minced½ cup chopped onion1 dash of hot sauce, optional Kosher salt … Continued