Salsa: 1 pound ripe tomatoes, cored and cut into 1-inch dice 1 small chipotle in adobo sauce, minced (about 1 tsp) 1/2 teaspoon minced fresh oregano leaves Salt Burritos: 1 […]
Marinated Chickpea Salad
1 (32 oz) can chickpeas, drained and rinsed 1/2 cup finely chopped celery 1/2 cup thinly sliced baby carrots 1/2 cup red or yellow bell pepper, cut into strips 1/4 […]
Spinach Dip
for use with vegetables,crackers, or bread. 1 package Knorr Vegetable recipe mix 1 cup canola mayonnaise 16 ozs low-fat sour cream 1 (4 oz) package crumbled feta cheese 1 package […]
Simple S’more Bars
2 cups oats 1 cup all-purpose flour 1 cup brown sugar, packed 1/2 teaspoon salt 1/2 teaspoon baking soda 1 1/2 sticks butter, melted 1 cup semi-sweet chocolate chips 3 […]
White Chocolate Macadamia Nut Cookies
Based on a recipe for Lee Napoli’s Favorite Chocolate Chip Cookies 1/2 lb. butter — (2 sticks) 1c. light brown sugar 1/2 c. dark brown sugar 3/4 c. white granulated […]
The Simplest Bean Burgers
from How To Cook Everything Vegetarian by Mark Bittman 2 cups well-cooked white, black or red beans or chickpeas or lentils, or one 14-ounce can, drained 1 medium onion, quartered […]
Lee Napoli’s Favorite Chocolate Chip Cookies
1/2 lb. butter — (2 sticks) 1c. light brown sugar 1/2 c. dark brown sugar 3/4 c. white granulated sugar 2 whole eggs 2 egg yolks 3 1/4 c. flour […]
White Bean Puree with Sauteed Greens
from A Year In A Vegetarian Kitchen by Jack Bishop serves 4 2 tablespoons extra virgin olive oil 2 medium onions, halved and thinly sliced 4 medium garlic cloves, minced […]
Beef Tenderloin with Smoked Paprika Mayonnaise
from Gourmet magazine, July 2008 For Beef: 2 large garlic cloves 1 1/4 teaspoon salt 1 teaspoon smoked paprika 1 teaspoon ground cumin 1 teaspoon black pepper 1 tablespoon olive […]
Whole Wheat Spaghetti with Dried Cherries, Chard, and Walnuts
from A Year In A Vegetarian Kitchen by Jack Bishop Serving Size : 4 1/4 cup finely chopped walnuts 1/4 cup extra-virgin olive oil 4 medium garlic cloves — minced […]