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Grilled Garlic Herb Corn With Tomatoes And Walnuts

Yield: 4 Servings | Prep Time: 20 minutes | Source: www.pumpkinnspice.com

Ingredients:

  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • Salt and pepper, to taste
  • 4 ears of corn, husks and silk removed
  • 1 cup chopped tomatoes
  • 1/4 cup crumbled feta cheese
  • 1/2 cup walnuts

Instructions:

  1. Heat grill or grill pan over medium heat.
  2. In a small bowl, combine melted butter, olive oil, garlic powder, Italian seasoning, salt, and pepper.
  3. Brush butter mixture onto each ear of corn and then sprinkle with Parmesan cheese.
  4. Grill corn for about 5-8 minutes, rotating so that all sides are cooked.
  5. Remove from grill and allow to cool slightly. Remove corn from cob and place into a medium bowl.
  6. Add chopped tomatoes and feta cheese.
  7. Pour into a serving dish and top with walnuts.
  • Serve immediately.
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Kale, Avocado & Cucumber Salad

Yield: 2-4 Servings | Prep Time: 1 hour 30 minutes | Source: www.urbancookery.com

Ingredients:

  • 3 Tablespoons Mayonnaise
  • 1/2 Tablespoon Water
  • 1/4 Teaspoon Salt
  • Juice of 1 Lime
  • 1/4 Teaspoon Lime Zest
  • 1 Tablespoon Cilantro (minced)
  • 1/3 Cup Onion (minced)
  • 3 oz Kale (de-stemmed and cut into bite-sized pieces)
  • 1 Avocado (cut into 1″ cubes)
  • 1 Cucumber (cut into half-moon shapes)


Instructions:

  1. In a small bowl, whisk together your mayo, water, salt, lime juice, lime zest, Cilantro and onion. Add a little crushed black pepper.
  2. Place your de-stemmed kale in a large bowl and toss with the dressing made in step one. Cover and refrigerate for at least an hour to help break down the kale’s toughness.
  3. After the kale has sat for at least an hour, toss in your avocado and cucumber and serve.
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Sauteed Sugar Snap Peas With Cauliflower Rice

Yield: 4 Servings | Prep Time: 15 minutes | Source: www.chelseyamernutrition.com

Ingredients:

  • 1 head cauliflower
  • 2 teaspoons olive oil or sesame oil
  • 2 cloves garlic, finely chopped
  • 1 lb sugar snap peas
  • 2 tablespoons low sodium soy sauce
  • 1/4 teaspoon honey mustard
  • 1/4 teaspoon red chili flakes
  • Pinch of freshly ground black pepper
  • Small pinch of ground ginger (optional)
  • Optional: sesame seeds to garnish


Instructions:

  1. Cut cauliflower into bite-sized florets.
  2. Place cauliflower florets into food processor and pulse until rice-like consistency forms.
  3. Steam cauliflower (you can easily do this in the microwave — cover a bowl of cauliflower rice with a damp paper towel and microwave in 1-minute increments until desired consistency is formed). Alternatively, you can sauté the cauliflower in a couple of teaspoons of oil over medium heat. Flavor with salt and pepper to taste.
  4. In a large sauté pan, heat oil over medium heat. Once your pan is hot, add garlic and sauté so the garlic does not burn.
  5. Add the snow peas and continue to sauté, constantly moving the vegetables around the pan.
  6. Once the snow peas begin to soften, add soy sauce and spices. Then add honey mustard. Sauté well so marinade is evenly distributed.
  7. Cook until vegetables are soft, but not limp. Serve over cauliflower rice. Enjoy!
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Beet Salad With Pea Shoots

Yield: 4-6 Servings | Prep Time: 1 hour 30 minutes | Source: www.myrecipes.com

Ingredients:

  • 5 medium red beets, unpeeled
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2-pound pea shoots, tough stems trimmed, and shoots snipped into bite-size pieces
  • 1/2 shallot, minced
  • 1/2 bunch fresh chives, chopped (about 3 tbsp.)
  • 1/4 cup extra-virgin olive oil
  • 2 to 3 tbsp. lemon juice
  • 1 1/2 firm-ripe avocados, diced
  • 1/2 teaspoon pepper


Instructions:

  1. Preheat oven to 400°. Scrub beets and put in a baking pan large enough to arrange them in a single layer. Sprinkle with 1 tsp. salt. Cover with foil and roast until tender when pierced with the tip of a small, sharp knife, about 1 hour.
  2. Cool beets until cool enough to handle. Peel and cut into 1/2-in.-thick wedges.
  3. Combine pea shoots, shallot, chives, oil, lemon juice, and remaining 1/2 tsp. salt in a large bowl. Top with beets, avocados, and pepper, tossing just to coat.
  4. Make ahead: Roasted beets, up to 1 day (peel and slice just before making salad).
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Roasted Sweet Potatoes and Broccolini

Yield: 4 Servings | Source: www.myrecipes.com

Ingredients:

  • 2 tablespoon extra-virgin olive oil
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound thinly sliced peeled sweet potatoes
  • 1/4 teaspoon crushed red pepper
  • 6 ounces trimmed Broccolini

Instructions:

  1. Preheat oven to 425°. Combine 1 tablespoon extra-virgin olive oil, thyme, 1/4 teaspoon kosher salt, freshly ground black pepper, and sweet potatoes in a large bowl, tossing to coat sweet potatoes evenly. Place ­sweet potatoes on a jelly-roll pan and bake at 425° for 16 minutes. Combine 1 tablespoon extra-virgin olive oil, 1/4 teaspoon kosher salt, crushed red pepper, and Broccolini in a bowl, tossing to coat Broccolini evenly. Remove sweet potatoes from oven and stir. Arrange Broccolini on baking sheet with sweet potatoes; bake at 425° for 12 minutes or until Broccolini is crisp-tender and sweet potatoes are fork-tender
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Baked Potatoes

Yield: 1 Serving | Prep Time: 1 Hour 30 Minutes | Source: www.allrecipes.com

Ingredients:

  • 1 Russet potato
  • ½ tsp salt
  • 1 tsp olive oil


Instructions:

  1. Preheat the oven to 300 degrees F. Scrub the potato and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt.
  2. Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown. Slice the potato down the center and serve with toppings of your choice. Here are a few suggestions!
  • Chopped chives
  • Chopped fresh basil, oregano, or dill
  • Crushed red pepper
  • Chopped scallions or red onions
  • Steamed broccoli, green beans, or asparagus
  • Sautéed spinach
  • Chopped fresh tomatoes
  • Roasted or fresh bell peppers
  • Canned beans, or chili
  • Grilled or fresh onions
  • Salsa
  • Smoked salmon
  • Shredded chicken
  • Seasoned salt
  • Freshly ground pepper
  • Butter
  • Sour cream, or light yogurt
  • Cheese
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Grilled Chicken Kabobs

Yield: 4 Servings | Prep Time: 30 Minutes | Source: www.dinneratthezoo.com

Ingredients:

  • 1-pound boneless skinless chicken breasts cut into 1-inch pieces (optional)
  • 1/4 cup olive oil
  • 1/3 cup soy sauce
  • 1/4 cup honey
  • 1 teaspoon minced garlic
  • salt and pepper to taste
  • 1 red bell pepper cut into 1-inch pieces
  • 1 yellow bell pepper cut into 1-inch pieces
  • 2 small zucchinis cut into 1-inch slices
  • 1 red onion cut into 1-inch pieces
  • 1 tablespoon chopped parsley
  • 0.5 Lb brussels sprouts Halved
  • A few asparagus stalks cut into 1-inch pieces
  • 1 pineapple cut into 1-inch pieces
  • 1 mango cut into 1-inch pieces
  • 0.5 Lb mushrooms halved

Instructions:

  1. Place the olive oil, soy sauce, honey, garlic and salt and pepper in a large bowl.
  2. Whisk to combine.
  3. Add the chicken, bell peppers, zucchini, brussels sprouts, asparagus, pineapple, mango, mushroom, and red onion to the bowl. Toss to coat in the marinade.
  4. Cover and refrigerate for at least 1 hour, or up to 8 hours.
  5. Soak wooden skewers in cold water for at least 30 minutes. Preheat grill or grill pan to medium high heat.
  6. Thread the chicken and vegetables onto the skewers.
  7. Cook for 5-7 minutes on each side or until chicken is cooked through.
  8. Sprinkle with parsley and serve.
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Butter Lettuce and Radish Salad with Fresh Herbs

Yield: 2 Servings | Prep Time: 40 Minutes | Source: www.bonapetit.com

Ingredients:

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon Champagne vinegar
  • 1 tablespoon minced shallot
  • 2 teaspoons Dijon mustard
  • 2 small heads of butter lettuce
  • 4 thinly sliced radishes
  • 1 avocado, peeled, pitted, sliced 1/2 inch thick
  • 1/2 cup assorted whole fresh herb leaves (such as tarragon, chervil, parsley, and cilantro)

Instructions:

  1.  Whisk oil, vinegar, shallot, and mustard in medium bowl to blend. Season dressing to taste with salt and pepper.
  2. Cut cores from heads of lettuce, keeping heads intact; rinse and dry. Arrange 1 head of lettuce on each of 2 plates, forming rose shape. Tuck radish and avocado slices between lettuce leaves. Scatter fresh herb leaves over lettuce on each plate. Drizzle salad with dressing and serve.
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Old Fashioned Easy Apple Crisp

Yield: 6 Servings | Prep Time: 1 Hour | Source: www.thechunkychef.com

Ingredients:

  • 6 apples, peeled and chopped
  • 2 Tbsp granulated sugar
  • 1 3/4 tsp ground cinnamon, divided
  • 1 1/2 tsp lemon juice
  • 1 cup light brown sugar
  • 3/4 cup old fashioned oats
  • 3/4 cup all-purpose flour
  • 1/2 cup cold unsalted butter, diced into cubes
  • Pinch of kosher salt

Instructions:

  1. Preheat oven to 350 F degrees.  Butter an 8×8 baking dish, or spray with non-stick cooking spray.  Set aside.
  2. In a mixing bowl, add chopped apples, granulated sugar, 3/4 tsp of the cinnamon and lemon juice.  Stir to combine, then transfer to prepared baking dish.
  3. In a separate mixing bowl, add topping ingredients (brown sugar, oats, flour, 1 tsp cinnamon, salt, and diced cold butter).  Use a pastry cutter to cut the butter into the oat mixture, using a slight downward twisting motion, until mixture resembled pea-sized crumbs.  Alternatively, you can use two forks or even your hands to cut butter into the mixture.
  4. Spread topping over apples in baking dish, and gently pat to even it out.  Bake 40-50 minutes, until golden brown and bubbly.
  5. Serve warm and enjoy!
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Escarole and Beans

Yield: 4 Servings | Prep Time: 40 Minutes | Source: www.allrecipes.com

Ingredients:

  • 3 tablespoons olive oil, divided
  • 2 large heads escarole
  • salt and pepper to taste
  • 1/4 teaspoon crushed red pepper flakes
  • 1 clove garlic, minced
  • 2 (16 ounce) cans cannellini beans, undrained
  • 3 sprigs fresh parsley, chopped

Instructions:

  1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
  2. In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.