4 large fresh tomatoes, seeded and finely chopped
2 jalapeño peppers, seeded and finely chopped
2 tablespoons cilantro, finely chopped
1 small red onion, finely chopped
1 garlic clove, minced
1 teaspoon fresh lemon or lime juice
1 teaspoon salt
Pinch of freshly ground black pepper
Combine all the ingredients in a medium bowl and mix well.
Taste for seasoning.
Cover salsa and refrigerate.
Note: Roma tomatoes are a good choice as they are more “meaty” with less juice.
2 tablespoons olive oil
1 small red onion (peeled, finely diced)
1 bag chopped kale (8 ounces, about 6 cups)
1/4 cup vegetable stock
1 tablespoons red wine vinegar
1 teaspoon red chili flakes
Kosher salt and freshly ground black pepper, to taste
6 pocketless pita breads
2 tablespoons olive oil
In a large sauté pan, add olive oil and heat over high heat.
Add red onion and cook until almost tender, about 4 minutes.
Add kale and allow to cook until slightly wilted, about 3 minutes.
Add vegetable stock, vinegar and chili flakes and allow to cook until wilted, about 4-5 minutes. Season with salt and pepper.
Preheat grill or grill pan to medium heat.
Brush pita on both sides with olive oil and place on grill.
Allow to cook until charred and warmed through, about 2 minutes per side.
Remove pitas to a plate or platter, spread hummus on top of each pita and top with kale.
Note: Can use your favorite flavor of store-bought hummus for these flatbreads.
Inspired by a recipe from ABC’s The Chew
3 tablespoons extra virgin organic olive oil
2 tablespoons finely minced red onion
1 tablespoon apple cider vinegar
1 1/2 teaspoons raw honey
1/2 teaspoon Dijon mustard
1/4 teaspoon sea salt
2 1/2 cups broccoli florets
1/4 cup sunflower seeds
1/4 cup dried cranberries
1/4 cup chopped walnuts
Whisk the dressing ingredients in a large mixing bowl.
Add the salad ingredients.
Toss together until thoroughly blended.
Submitted by: Linda Jost Hom
3 cups fresh corn kernels
1 jalapeno pepper, seeded and diced
1 large green bell pepper, seeded and diced
2 tablespoons olive oil, divided
Salt and pepper
1 pound plum tomatoes, chopped
2 cups chopped red onion
1 ¾ cups cooked black beans (or 15 ounce can, drained and rinsed)
½ cup chopped cilantro
5 tablespoons freshly squeezed lime juice
8 corn tortillas
Set broiler rack 5 inches from the broiling element. Spray or use a nonstick roasting pan. Spread out corn, jalapeno pepper, and green pepper in the pan. Drizzle with 1 tablespoon oil, sprinkle with salt and pepper. Broil 3 minutes, stir, broil 3 minutes more. Transfer to bowl. Using the same pan, spread out tomatoes and red onion. Drizzle with 1 tablespoon oil, sprinkle with salt and pepper. Broil 4 minutes, stir, broil 4 more minutes. Add to the other vegetables. Add black beans, cilantro and lime juice to the vegetable mixture. Heat the corn tortillas (until warm but pliable or crisp). Place tortillas on the plate, spoon the vegetable mixture on top.
1 small spaghetti squash, leave whole
3 tablespoons extra virgin olive oil
1 clove fresh garlic, diced small
1/2 medium red onion, diced small
1 medium zucchini, diced small
3 medium tomatoes, diced large
1 teaspoon celtic sea salt
1/2 teaspoon fresh cracked black pepper
1/4 cup imported Parmesan cheese, freshly grated (or soy cheese), optional
6 leaves of fresh basil, slivered
Pinch of red pepper flakes
Preheat oven to 375°F.
Pierce squash with fork. Place squash in shallow baking dish
and bake for one hour.
Let cool, cut in half and scoop out seeds with a spoon. Then with the tines of a fork scrape the squash strands into a large bowl.
In a large skillet, add olive oil, garlic, onions and cook for about 3 minutes on medium heat.
Add zucchini and cook about 4 minutes. Add tomatoes, salt, pepper, fresh basil and gently simmer for 10 minutes. Add squash to the pan and mix together.
Drizzle with some more olive oil, if desired. Adjust seasonings and sprinkle with cheese (optional).
Note: Can microwave squash on high for 15 minutes.
Fresh herbs make all the difference.
Kosher or sea salt can be used. Celtic salt is available at Whole Foods Market.
1 medium eggplant, peeled, cut into 1 inch cubes
2 red bell peppers, seeded, cut into 1 inch cubes
1 red onion, peeled, cut into 1 inch cubes
2 garlic cloves, peeled; each cut in half
3 tablespoons olive oil
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste or (1 Roma tomato, diced), optional
Preheat oven to 400°F.
In a large baking sheet with sides, fitted with parchment paper, add all of the ingredients, except the tomato paste or tomato. Roast 35-45 minutes, until vegetables are lightly browned and soft, stirring once during cooking. Cool slightly. Place vegetables in a food processor fitted with a steel blade, add tomato paste, if using, and pulse 3-4 times, or more, to blend. Taste for salt and pepper.
Note: If using a Roma tomato, add after mixture has been processed.