Ingredients:
- 1 bell pepper
- ½ cup cilantro
- 4 ears of corn, shucked and cleaned
- 2 limes
- 1 TBSP Pepper
- ½ red onion
Course: side dish
Cuisine: Mexican
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Thai Cucumber Salad (By Roz)
Ingredients:
- 1 tablespoon chopped cilantro
- 2 cucumbers, seeded, cubed or sliced (you can also peel them if you like)
- 1/2 jalapeno pepper, seeded, and finely chopped
- 2 tablespoons freshly squeezed lime juice
- 1 Zest of lime
- 1/4 cup red or white onions, chopped
- Red pepper flakes
- 1/2 cup rice wine vinegar
- 1/2 cup finely chop unsalted dry roasted peanuts (optional)
- 1 teaspoon salt
- 2 tablespoons coconut & Sesame Oil or 3 Tbsp Peanut
- 1 tablespoon soy sauce
- 1/4 cup sugar
- 1 tablespoon Thai garlic chili pepper sauce
- 1/4 teaspoon white pepper
Course: salad
Cuisine: Thai,Asian
Julia Child’s Baked Cucumbers Butter-Free
Ingredients:
- 1/8 teaspoon black pepper
- 6 medium cucumbers
- 1/2 teaspoon chopped fresh dill
- 4 tablespoons chopped green onions
- 1 tablespoon olive oil
- 1 1/2 teaspoons salt
- 1/8 teaspoon sugar
- 2 tablespoons white wine vinegar
Course: side dish
Avocado & Black Bean
Ingredients:
- 2 mediums avocados, peeled and diced sprinkle w/lemon juice
- 1 can (15 ounce) Black beans, drained
- fresh cilantro, rough chopped to taste
- 1/2 tablespoon of garlic salt or to taste
- 3 to 6 dashes of Tabasco sauce, depending on your taste
- 2 mediums tomatoes
- Tortilla chips
- 1/2 small of a white onion, diced
Course: side dish
Roasted Sunchoke, Apple, and Onion Soup
Ingredients:
- 1 1/2 pounds Peeled Sunchokes
- 1/2 Large Sweet Onion
- 1 Apple
- Vegetable Stock
- Olive Oil
- S&P
Course: soup
Fennel Salad With Orange
Ingredients:
- Basil infused olive Oil
- 1/4 cup pitted black olives (nicoise)
- 2 tablespoons extra virgin olive oil
- 2 bulbs fennel, with cores removed
- 2 tablespoons fresh lemon juice
- 2 oranges
- 1/4 cup chopped Italian parsley
- 1 small red onion, thinly sliced and soaked in ice water
- 1/2 teaspoon salt and freshly ground pepper
Course: salad
Cold Fennel and Zucchini Noodle Side Salad
Ingredients:
- 1 handful of cilantro
- 2 tablespoons extra virgin olive oil
- 1 bulb fennel
- 1 green onion
- 1 small jalapeno pepper
- sea or kosher salt and ground black pepper to taste
- 2 limes
- 1 small red bell pepper
- 1 tablespoon rice vinegar
- 1 small or medium zucchini
Course: side dish
Cucumber and Cannellini Bean Side Salad
Ingredients:
- 14 oz. can of artichokes – drained and sliced
- ¼ tsp. black pepper
- 15 oz. Can of cannellini beans – drained
- 5 cucumbers – sliced thin
- ½ cup fresh basil – chopped
- 1 Tbs. capers – chopped plus 1 Tbs. caper juice
- Juice of 1 lemon
- 3 tablespoons olive oil
- ½ red onion – sliced thin
- ¼ – ½ tsp. red pepper flakes
- ½ tsp. salt
- 1 tablespoon sugar
- 2 sun dried tomatoes – sliced thin
- 2 tablespoons vinegar
Course: side dish
Caribbean black bean and sweet potato soup
Ingredients:
- 1 pound dry organic black turtle beans
- 2 tablespoons organic coconut oil (or olive oil)
- 1 organic onion, chopped (I used sweet yellow)
- 4 jalapenos, seeded and chopped
- 2 tsp ground ginger
- 1/2 tsp ground allspice
- 1/2 tsp thyme
- 2 tsp course sea salt
- 8 cups of vegetable broth or water
- 4 cups local or organic sweet potatoes peeled and chopped into 1/2 inch cubes
- 1 tbsp brown sugar
- 1 bunch organic green onions, thinly cut
- 1/2 cup fresh cilantro, chopped
Course: soup,lunch,main course,main dish,dinner
Cuisine: Central American,Caribbean
Lemon Cucumber Salad
Ingredients:
- 1 teaspoon chopped chile pepper
- 1 tablespoon chopped fresh lavender, (optional)
- 1 pound lemon cucumbers, thinly sliced
- 2 tablespoons olive oil
- 1/2 red bell pepper
- Red leaf lettuce leaves
- 1 medium red onion, thinly sliced
- 3 tablespoons rice wine vinegar
- Salt and freshly ground black pepper, to taste
Course: salad
Fresh Black Bean Dip
Ingredients:
- 1 can black beans (rinsed and drained)
- 1 teaspoon chili powder
- 1 tablespoon cilantro (chopped)
- 1 teaspoon cumin
- a couple of shakes of hot sauce (depending on how you like it)
- a couple of pcs of jalapenos (depending on how you like it)
- 1 lime
- 1 plum tomato (seeded and chopped)
- 1/4 cup red onion (chopped)
- salt and pepper to taste
Course: condiment,dip,spread
Smoky Sweet Vidalia Onions and Beans
Ingredients:
- 24 Ounces Canned Red Kidney Beans
- 3 Large Vidalia Sweet Onions
- 2 Tablespoons Olive Oil
- 1/2 Teaspoon Liquid Smoke
- Salt to Tast
Course: side dish
Fresh Mex Salsa
Ingredients:
- 1 15.5 oz can black beans
- 2 teaspoons Chili Powder
- 1 bunch Cilantro
- 2 teaspoons Cumin Powder
- 16 ounce package Frozen corn
- 1 small Green Pepper, diced
- 1 Jalapeno pepper, chopped fine.
- 4 limes
- 1/2 cup Veg. Oil or Olive Oil
- 1 small Red Pepper diced
- 1 medium Red Onion diced
- 1 teaspoon Salt
- 5 Lg. Tomatoes
- 1/4 cup White Vinegar
Course: antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
Cuisine: Mexican
Jamie’s Guacamole
Ingredients:
- 1 avocado
- 1/4 large white onion
- 1/4 medium roma tomato
- 1/2 lime
- salt and pepper to taste
Course: antipasti,condiment,starter,snack,appetizer,dip,antipasto,hor d'oeuvre,spread
Cuisine: Mexican
Spicy Roasted Corn & Black Bean Salad
Ingredients:
- 6 cups black beans, rinsed and drained
- 1 tsp chili powder
- 4 cups corn
- 1 tsp cumin
- 1 tsp Dijon mustard
- 1 bunch fresh cilantro, roughly chopped
- 1 bunch green onions, thinly sliced on the bias
- Juice of 1 lemon
- ½ cup olive oil f
- 3 Tbsp olive oil
- 1 red onion
- ¼ cup red wine vinegar
- 2 cups roasted red pepper, diced
- Salt and pepper, to taste
- 4 Tbsp sriracha sauce
Course: salad
Kiwi-Tomatillo Salsa Verde
Ingredients:
- 1/2 c. cilantro leaves
- 2 Jalapeño peppers stemmed, seeded and chopped
- 1 kiwi fruit, peeled
- 1 Tbsp. fresh lime juice
- Salt to taste
- 1/4 tsp. sugar
- 1 1/2 lb. tomatillos
- 1/2 c. white onion, roughly chopped
Course: side dish
Cuisine: Mexican
Arugula and Pear Salad With Toasted Walnuts
Ingredients:
- 1 tablespoon minces shallots
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons of white wine vinegar (you can substitute with a vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon Dijon mustard
- 1/8 teaspoon freshly ground black pepper
- 6 cups baby arugula leaves
- 2 Bosc pears, thinly sliced (I added more than 2 pears because I like its taste)
- 1/4 cup chopped walnuts, toasted
Course: side dish,salad
Indian Asparagus with Ginger & Lime
Ingredients:
- 14-15 asparagus spears
- A pinch of chili powder
- ½ tsp cumin seeds
- 1 inch piece peeled ginger
- ¾ tbsp lime juice
- ½ tsp mustard seeds
- 1 ½ tbsp olive oil
- 1 teaspoon salt
- 2 shallots finely chopped
- ¾ tsp sugar
Course: side dish
Cuisine: Indian,Asian
Lentil Salad With Vegetables
Ingredients:
- 2 teaspoons balsamic vinegar
- 3 tablespoons extra virgin olive oil
- 4 green onions, sliced thin
- 1 cup lentils
- pepper
- 1 red bell pepper
- 2 teaspoons red wine vinegar
- 1 tablespoon rosemary, minced fine
- Salt
- 2 tomatoes
- 1 white onion, diced
Course: salad
Balsamic Roasted Vegetables
Ingredients:
- 2 Golden beets
- 2 Red beets
- 1 bulb fennel, top and stems removed
- 1 small red onion
- 1-2 pounds Fingerling potatoes
- 1 small Kabocha squash (or acorn squash)
- Olive oil
- Balsamic vinegar
Course: side dish
Butternut Squash Soup (In Half An Hour!)
Ingredients:
- 1 butternut squash, peeled, seeded and cut into small cubes
- 1 can black-eyed peas
- Collard greens (my choice), kale, spinach, beet greens, etc. cut into small pieces
- Leftover cooked quinoa
- 1 piece of kombu
- Nutmeg
- 2 T butter, ghee, or olive oil
- salt and pepper
- 1 32 oz. organic vegetable broth (I like the Pacifica brand for its lack of unnecessary ingredients)
- 1-2 small yellow onions, cut up
Course: soup
Amaranth and Roast Veggie Salad
Ingredients:
- 1/2 cup amaranth
- basil-infused olive oil
- pepper
- 1/2 packet diced pumpkin
- 1 red onion
- few rocket leaves
- herbal salt
- 1/2 punnet (basket) baby tomatoes
Course: side dish
Quinoa, Tomato, Green Onion Side Salad
Ingredients:
- 1/2 cup minced green onions
- 1/2 lemon
- 2 Tbs. olive oil
- 3/4 cup uncooked quinoa
- salt and pepper
- 2 medium size tomatoes
- 1-1/2 cups water
Course: salad
Butternut Squash Tofu Salad With Toasted Hazelnuts
Ingredients:
- ½ tsp black pepper
- 1 whole butternut squash, peeled and cut into ½ inch cubes (about 3 cups chopped)
- 14 oz extra firm tofu
- ¼ tsp lemon juice
- ½ cup raw hazel nuts
- 1 whole red pepper (chopped)
- ½ whole red onions (finely sliced)
- 1 tsp rosemary leaves
- Salt to taste
- ½ cup water
Course: salad