Avocado Corn Salsa

2 Tbsp olive oil

1 cup corn kernels

1/2 red onion, chopped

1 jalapeno, minced

1 green bell pepper, chopped

1 avocado

1 tomato, chopped

juice of 1 lime

1 tsp. maple syrup

1 clove garlic, minced

1/2 tsp. cumin

salt and pepper to taste

Makes one medium bowl, serving size pictured.

Heat oil in medium size skillet over medium heat. Add corn, onion, jalapeno, and bell pepper. Cook until onions softened and corn browned.

In a serving bowl mash the avocado and add the tomato. Once cooked veggies have cooled, add to the bowl. Combine with lime juice, maple syrup, garlic, cumin, salt, and pepper. Serve with Chips

Spring Rice with White Beans

1 cup brown rice

Water

2 tbsp. olive oil

1 clove garlic

1 tsp. cumin

1/2 tsp. paprika

1/2 tsp. oregano

1/2 bell pepper, diced

2 stalks celery, chopped

1/2 yellow onion, chopped

1 large tomato, chopped

1 15oz. can white kidney beans, drained

2 tbsp. cilantro, minced

Makes 2 Servings

Cook brown rice with the water according to directions in a small sauce pan. Throw in 1 Tbsp. olive oil, herbs and garlic. Once cooked, remove from heat.

In a medium sized pan heat the remaining olive oil over medium heat. Add the bell pepper, celery, onion and cook until soft 7-10 minutes. Add the rice, tomato, kidney beans and cook additional 10 minutes. Stir in the cilantro and serve immediately.

Penne with Garlicky Green Beans and Sun-dried Tomatoes

2 cups water

1/2 package of organic penne pasta

2 tbsp. olive oil

1 cup green beans, cut into 1/2 inch segments

2 cloves garlic, minced

1/4 cup sun-dried tomatoes

1 tsp. oregano

1 tsp. basil

1 tsp. red pepper flakes

salt and pepper to taste

Makes 2-3 Servings

Boil the water in a pot over high heat. Once boiling, pour in the pasta and cook until softened (8-10 minutes).

In a separate skillet heat the olive oil over medium-high heat. Throw in the green beans and saute 3-5 minutes. Add garlic and sun-dried tomatoes and saute another 10 minutes. Turn off burner.

Drain the pasta when it’s finished cooking and transfer it to a serving bowl. Pour the green bean mixture over the pasta. Add spices, toss well, and serve.

Lentil Loaf

Ingredients

2 cups water

1 cup brown lentils, rinsed

1 yellow onion, chopped

1 jalapeno, finely chopped

1 celery stock, chopped

2 cloves garlic, minced

3/4 cup ketchup, divided

1/2 cup breadcrumbs

1/4 cup slivered almonds, chopped

1/3 cup cilantro, chopped

1 tsp. thyme

1/2 tsp. black pepper

Fills one 9 x 9 baking dish.

Preheat oven to 350F. Lightly oil a 9 x 9 baking dish or smaller loaf pan.

Put the water and lentils in a medium sized pot. Cover and bring to a boil, then simmer until water is absorbed. Then remove from heat and let cool for 30 min to thicken completely

Meanwhile, saute the onions, jalapeno, celery, and garlic in enough water to cover them. Cook until the onions are soft.

Combine the lentils and sauteed mixture in a large bowl. Add 1/4 cup of the ketchup, the breadcrumbs, almonds, cilantro, thyme, and pepper. Thoroughly combine all ingredients in the bowl.

Transfer the mixture into the prepared baking dish evenly. Spread the remaining ketchup on top. Bake for 45 min - 1 hour. Let cool for 15 min. before slicing.

Variations: I enjoy this best served next day on “buttered” whole wheat bread with some alfalfa sprouts. Also good warmed up in lavash bread. Feel free to add whatever veggies you want in your lentil loaf. Next time I want to use some raisins. Also, soy sauce would be a good addition as well.

Rosemary and Pepper Roasted Vegetables

Ingredients

5 small potatoes (red or yukon gold), thinly sliced

1 yellow onion, chopped

1 green bell pepper, chopped

1 jalapeno, chopped (optional)

2 cloves garlic, minced

3 tbsp. olive oil

3 tsp. fresh rosemary

1 tsp. cracked black pepper

Makes 2-3 servings

Preheat oven to 350F. Pour oil in a 9 x 9 baking pan. Layer in all of the vegetables and sprinkle the rosemary and pepper over the top. Bake until vegetables are at desired crispness (45 min to and hour)

Served with pita bread and hummus

Avocado and Bean Couscous Salad

1 cup couscous

1/2 green bell pepper, chopped

1 clove garlic, minced

1/2 can of black beans (or your favorite)

1/3 cup corn

1 tomato, chopped

1/2 avocado, mashed

salt and pepper to taste

Makes 2 servings

Cook the couscous according to the directions. Meanwhile mix all other ingredients in a medium sized bowl. Add couscous in to the bowel evenly and serve.

Mom’s Fresh Salad

1 Head of Lettuce

5 tomatoes, roughly chopped

1  red onion, finely sliced

1 bunch of radishes, finely chopped

1/3 cup sunflower seeds or handful of croutons (or both)

Italian Dressing

Oregano and Black Pepper to taste

Makes 4-6 Servings

Combine all ingredients in a serving bowl and toss thoroughly.

Potato Curry with Sangak and Rice.

Made this a couple weeks ago, but can’t remember exactly what I used. Typical red potato, cauliflower and pea curry, but I just wanted to share with you all my love for Sangak. It’s the flat bread pictured on the left. I get it at Wholesome Choice (my local ethnic market), it’s made fresh in the store and still piping hot when I’m in the checkout line. It’s delicious with anything, especially hummus and curries. I snack on it just plain too! Learn more here http://foodlorists.blogspot.com/2007/10/sangak.html

Simple Guacamole

Ingredients

1 avocado, peeled and pitted

2 medium sized tomatoes, chopped

1/2 red onion, finely chopped

1 clove of garlic, minced

1 Tbsp. lime juice

3 Tbsp. fresh cilantro, chopped

1/2 tsp. cumin

1/2 tsp. red pepper flakes

Makes one medium sized bowl full (snack size with chips for 2-4 people)

Mash the avocado in a medium sized bowl. Start adding the rest of the ingredients while mixing them in evenly. Serve with chips or use it in your burrito!

Best with organic white corn chips

South of the Border Pasta Salad

4 cups orecchiette pasta shells

15 oz. can organic black beans

1/2 cup corn

1/3 cup cilantro, chopped

3 tomatoes, chopped

2 tbsp. olive oil

1 tsp. lemon juice

1/2 tbsp. cumin

1 tsp. paprika

1 tsp. oregano

1 tsp. red pepper flakes

salt and pepper to taste

Makes 4 Servings

Cook the pasta according to directions, then drain. While your cooking the pasta, in a large serving bowl combine the oil, lemon juice, beans, corn, tomatoes, cilantro, oil, lemon juice, and spices. Add the pasta to the bowl and mix well and serve!

Orange Couscous Paella

2 tbsp. olive oil

3/4 cup water

1 cup couscous

1/ 4 cup orange juice

1 yellow onion, finely chopped

4 cloves garlic, minced

1 jalapeno, minced

1 red bell pepper, finely chopped

1/2 orange, peeled and diced

1/2 cup peas

1/2 cup corn

1 cup baby carrots, chopped

2 tsp. cayenne pepper

1/2 cup slivered almonds, roughly chopped

pepper and salt to taste

Makes 3 Servings

In a small sauce pan heat 1 Tbsp. olive oil over high heat. Add water and bring to boil. Add couscous and orange juice, cover and simmer until all liquid soaked up.

In a medium skillet heat remaining olive oil over medium heat. Add, onion, garlic, jalapeno, and bell pepper. Saute for 5 minutes. Add diced orange and saute additional 5 minutes. Mix in peas, corn, carrots, and spices. Cover and cook until all veggies are well cooked, 15-20 minutes.

Mix skillet veggies with couscous, garnish with slivered almonds, and salt and pepper to taste.

Variations: Experiment with veggies, mushrooms or zucchini. Try your favorite nut, cashews or brazil nuts. Mix up your grain with rice or quinoa.

Black Bean and Soy Chorizo Hash over Rice

Ingredients

1 cup brown rice, cooked

1 tbsp. olive oil

1 yellow onion, chopped

1 clove garlic, minced

1 jalapeno, finely chopped

1 red bell pepper, chopped

3 tbsp. soy chorizo

1 15 oz. can organic black beans

1/3 cup corn

1/2 tsp. cayenne pepper

1 tomato, chopped

2 green onions, chopped

2 tsp. parsley, minced

Pepper to taste

Makes 3 Servings

In a large skillet heat the oil over medium heat. Sautee the garlic and the onion until translucent. Add jalapeno and bell pepper and cook additional 5 minutes. Then add soy chorizo, beans, corn, and spices. Cover and simmer for 20 minutes, stirring occasionally. Add tomatoes, green onions, and parsley. Cover and simmer for additional 3 minutes. Serve over rice.

Variations: This would be great with some avocado slices, cilantro, or perhaps a little bit of your favorite salsa.

Spaghetti with Breaded “Meat”balls

Ingredients

1/2 package of organic spaghetti

3 tbsp. olive oil

2 cloves garlic, minced

6 sundried tomatoes, thinly sliced

1 cup pasta sauce (homemade or store bought)

6  frozen meatless meatballs

3 tbsp. bread crumbs

2 tbsp. minced parsley and/or oregano

Makes 2 servings

Boil about 2 cups water (enough so that all pasta can be submerged) in a medium pot. Once boiling, place pasta in side pot and cook for 8-10 minutes, then drain.

In a small sauce pan, heat 1 tbsp. olive oil over medium heat. Add garlic and sautee 3 minutes. Then add sundried tomatoes, and pasta sauce, cover and cook on low heat.

Microwave meatballs on a microwavable plate. Set aside. In a small bowl, pour remaining olive oil, breadcrumbs, and chopped herbs. Take each meat ball at a time and roll in oil breadcrumb mixture and set back on plate.

Once pasta is cooked and drained, transfer to serving dish, spoon pasta sauce on top, and then place breaded meatballs on top. Season with pepper.

Humma-dillas

Quesadillas, but with hummus instead! The salsa I used was my boyfriend’s mother’s, so I’m not entirely sure what is all in there. My dad’s been asking for the recipe a year now. Lot’s of garlic and heat though! Just use your favorite salsa, or you can even go without it.

Ingredients

2 tbsp. olive oil

2 flour tortillas

1/3 cup hummus

2-3 tbsp. salsa

2 green onions, finely chopped

Makes 8 appetizer sized wedges

Heat the oil in a large skill over medium-high heat. Place one tortilla in the skillet. Use a spoon to transfer the hummus on top of the tortilla while its in the skillet, and spread evenly. Add the salsa on top of the hummus and spread in evenly. Sprinkle green onions evenly across the tortilla. Take the other tortilla and put it on top of the tortilla that is cooking in the skillet.

Cook for about 5 minutes or until lightly crispy on bottom tortilla, then use a spatula to flip the tortilla on to its other side. Cook for another 5 minutes. Transfer to plate and let cool for 2-3 minutes. Use a knife to cut the tortilla into quarters and then half each quarter.

Variations: For hearty servings, add some beans to your meal. Experiment with spices, cumin, pepper, etc. I’ve also made these a more italian style (not hummus, but with tomato sauce seasoned with basil and oregano) For my gluten free roomies, I made them with corn tortillas instead of four, and they loved them all the same!