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Roasted Corn and Basil Stuffed Tomatoes

Yield: 4 Servings | Prep Time: 15 Minutes | Source: www.pinchofyum.com

Ingredients:

  • 4 tomatoes
  • 1/2 cup cooked brown rice
  • 1/2 cup fresh sweet corn
  • 1 clove garlic, minced
  • a handful of fresh basil ribbons
  • salt and pepper to taste
  • grated cheese

Instructions:

  1. Husk corn cob. Wash and dry the corn. Slice corn off the cob. Place corn in a sturdy non-stick or cast-iron skillet over medium high heat with no oil or butter. Let sit for 3-4 minutes and stir. Repeat until corn gets nice and brown on the outside. Remove from heat and set aside.
  2. Cut the tops of the tomatoes off and carefully scoop out the flesh, reserving the flesh in a separate bowl. Set whole tomatoes aside. Crush the tomato flesh with the back of a spoon or in a food processor until there are no large chunks. Don’t totally puree it – just chop/mash it up.
  3. Combine the mashed tomato mixture, brown rice, basil, corn and garlic. Season with salt and pepper. Add a small handful of the shredded cheese, reserving some for topping. Stir it all together until well-mixed.
  4. Preheat broiler. Stuff the whole tomatoes with the tomato, rice, and corn mixture until rounded on the top. Top with shredded cheese. Broil for 3-5 minutes or until cheese reaches desired meltiness and tomatoes are heated through.
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Stuffed Portobello Mushrooms

Yield: 2 Servings | Prep Time: 15 Minutes | Source: www.abeautifulplate.com

 For the Mushrooms

  • 2 large (4-inch diameter) portobello mushrooms, stems trimmed
  •  extra virgin olive oil
  •  salt and pepper
  • 1 cup marinara sauce

For the Sauteed Spinach

  • 1 tablespoon olive oil
  • 1 shallot, finely sliced
  • 6 ounces baby spinach
  • salt and pepper

 For the Breadcrumb Topping

  • 2 tablespoons unsalted butter
  • 1 shallot, finely chopped
  • 1/2 cup panko breadcrumbs
  • 1 garlic clove, finely minced
  • salt and pepper

Instructions:

  1. Roast the Portobello Mushrooms: Preheat the oven to 450 degrees Fahrenheit with a rack in the center position. Lightly spray or brush a standard sheet pan with olive oil. Distribute the portobello mushrooms, stem side up, on the baking sheet and brush or spray lightly with olive oil. Season with salt and pepper. Roast for 15 to 25 minutes (*this time will vary depending on the size of your mushrooms, check after 10 minutes or so to be sure), or until tender. If any moisture collects in the mushroom caps, carefully drain and discard. Set aside on a large plate as you prepare the filling and crispy panko breadcrumb topping.
  2. Prepare the Sautéed Spinach: Heat the oil in a large sauté pan over medium-low heat. Add the sliced shallots and sauté for 3 to 4 minutes, stirring frequently, or until soft and translucent. Add the baby spinach, increase the heat to medium-high. Sauté until just wilted, stirring continuously. Season with salt and pepper and set aside.
  3. Prepare the Crispy Breadcrumb Topping: Melt the butter in a small sauté pan over medium heat. Once the butter is just beginning to sizzle, add the chopped shallots and a pinch of salt and cook for 1 to 2 minutes, stirring continuously. Add the panko breadcrumbs and minced garlic, and toast for three to four minutes, stirring constantly to prevent the breadcrumbs from burning, or until the breadcrumbs are very light golden in color.
  4. Assembly: Reduce the oven temperature to 425 degrees Fahrenheit. Line the same sheet pan with parchment paper.
  5. Distribute: Spread the roasted mushrooms, stem side up in the center of the sheet pan so that they are just touching each other. Fill each mushroom with a large spoonful of marinara sauce. Distribute the sautéed spinach evenly among the mushrooms, spooning it on top of the sauce. Sprinkle the mushrooms with the remaining breadcrumb mixture.
  6. Bake at 425 degrees for 10 to 15 minutes, or until heated through and the breadcrumbs are golden brown and goat cheese is just beginning to soften. Be careful to ensure that the breadcrumbs do not brown. Serve immediately.
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Roasted Anaheim Pepper Salsa

Prep Time: 45 Minutes | Source: www.wrightfamilytable.com

Ingredients:

  • 4-6 roma tomatoes
  • 1 medium onion, diced
  • 3 medium sized anaheim peppers
  • 3 large cloves garlic
  • 1 mango (optional)
  • Olive oil
  • 1-2 small limes, juiced (to taste)
  • ½-3/4 cup cilantro leaves, loosely packed
  • Green onion to garnish
  • Salt and freshly ground pepper to taste

Instructions:

  1. Start the grill and make sure it gets up to temperature. If using an oven, preheat it to 425 degrees.
  2. Place tomatoes, onion, peppers, garlic, and mango (if using) on grill. (Using a grill wok for the smaller vegetables can be handy). A baking sheet will work for the oven just fine. Gently drizzle olive oil on the vegetables.
  3. Roast on the grill until vegetables become tender and begin to show nice color. (About 15 minutes). For the oven, roast veggies on baking sheet for 25-30 minutes.
  4. Let roasted vegetables cool about 5 minutes. Then dice them up to your desired size. A food processor can also be used to achieve a less chunky consistency.
  5. Combine all of the diced vegetables in a large bowl, add in lime juice and cilantro until desired consistency. Mix well.
  6. Season with salt and pepper to taste and garnish with green onion. Allow salsa to chill for at least an hour before serving.
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Stuffed Patty Pan Squash with Beef and Feta

Yield: 10 Servings | Prep Time: 1 Hour 25 Minutes | Source: www.southernliving.com

Ingredients:

  • 10 large pattypan squash (4 to 6 inches wide)
  • ¼ teaspoon kosher salt
  • 1 pound 90% lean ground beef
  • ½ cup chopped red onion
  • 1 tablespoon minced garlic
  • 8 ounces baby spinach
  • 2 large eggs, lightly beaten
  • 2/3 cup cooked brown rice
  • ½ teaspoon black pepper
  • ¼ cup chopped fresh dill, divided
  • Chives, chopped (optional)
  • 5 ounces feta cheese, crumbled (about 1¼ cups)

Instructions:

  1. Preheat oven to 350°F. Cut off top third of each squash, and scoop out pulp, using a serrated corer or melon baller, leaving a 1-inch shell intact. Coarsely chop pulp; reserve 1 cup of chopped pulp and discard remaining pulp. Place squash bowls in an 11×13-inch baking dish, and sprinkle with salt. Bake in preheated oven 10 minutes.
  2. Place beef in skillet, and cook, stirring to crumble, until starting to brown, about 6 minutes. Add onion, garlic, and reserved 1 cup chopped squash pulp to skillet, and cook, stirring occasionally, until tender, about 3 minutes. Stir in spinach; cover and cook until spinach is wilted, about 2 minutes. Uncover and cook until liquid is almost evaporated, about 1 minute. Transfer beef mixture to a medium bowl; cool 10 minutes.
  3. Stir eggs, cooked rice, pepper, and 3 tablespoons of the dill into beef mixture. Gently stir in cheese. Spoon mixture into baked squash bowls.
  4. Bake squash in preheated oven until tops begin to brown and squash is tender, about 30 minutes. Sprinkle squash with remaining 1 tablespoon dill and chives to garnish.
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Beet Chips with Garlic-Dill Tahini Dip

Yield: 4 Servings | Prep Time: 1 Hour | Source: www.aspicyperspective.com

Ingredients:

   Beets:

  • 4 beets
  • 3 cup olive oil
  • 2 tsp. sea salt

Garlic-Dill Tahini Dip:

  • ½ cup tahini
  • ¼ cup water
  • 1-2 cloves garlic(minced)
  • Juice from 1 lemon (about ¼ cup)
  • 1 Tbsp. apple cider vinegar
  • ¾ cup fresh dill (minced)
  • Pinch of fine sea salt

Instructions:

  1. Preheat the oven to 300 degrees F, and line several baking sheets with parchment paper. Scrub the beets well with a veggie brush and cut off the tops.
  2. Use a mandolin slicer to slice the beets paper thin (1/16-inch). When the beet slices are this thin, there is no need to peel them first. Hold the root end while dragging the beets across the mandolin and watch your fingertips closely.
  3. Place the beet slices in a large bowl and pour the oil and salt over the top. Toss well. (If using red and golden beets, place in separate bowls and divide the oil and salt evenly.) Ready for the secret step? Now let the beets sit in the oil and salt until they release their natural juices, about 15-20 minutes. This is what allows them to retain a better shape and color.
  4. Toss the beets again, then drain off the liquid. Lay the slices out in a single layer on the prepared baking sheets. Bake for 45-60 minutes until crisp, but not brown. Test after 45 minutes and only bake longer if necessary. Remove the beet chips from the oven and cool completely before storing in an air-tight container.
  5. For the dip, mix all ingredients together in a bowl
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Roasted Vegetable Medley

Yield: 5 Servings | Prep Time: 1 Hour

Ingredients:

   Potatoes:

  • 4 Tbs. olive oil
  • 2 lb. fingerling potatoes, halved
  • 1 Tbs. minced onion
  • 2 Tbs. minced parsley
  • ½ tsp. salt
  • ¼ tsp. ground black pepper

Broccolini:

  • 2 bunches broccolini
  • 1½ tsp. minced garlic
  • 2 Tbs. olive oil
  • Salt
  • Pepper

Carrots:

  • 2 lb. carrots, peeled and quartered
  • 3 Tbs. olive oil
  • Salt
  • Pepper
  • Chopped parsley (optional)

Instructions:

     Potatoes:

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Toss potatoes and onion in olive oil to coat.
  3. Bake in preheated oven until potatoes are tender, about 40 minutes. Sprinkle parsley over potatoes and season with salt and pepper; toss.

Broccolini:

  1. Preheat oven to 400F. Wash and trim the broccolini and cut in portions for the larger pieces. Lay on a rimmed baking sheet. Mix the garlic with the olive oil. Toss the broccolini with the olive mixture. Sprinkle with Kosher salt and pepper. Roast for 20-25 minutes. or until tender and crispy.

Carrots:

  1. Preheat oven to 400º. On a large baking sheet, toss carrots with olive oil and season generously with salt and pepper.
  2. Roast until tender and lightly caramelized, 30 minutes.
  3. Garnish with parsley, if desired, before serving.
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Pasta with Roasted Peppers and Feta Cheese

Yield: 4 Servings | Source: www.nytimes.org

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 cup thinly sliced roasted Italian red peppers
  • Salt
  • freshly ground pepper
  • 4 large wilted spinach leaves, cut in slivers (optional)
  • 3 ounces Feta cheese, crumbled
  • ¾ pound pasta, any shape


Instructions:

  1. Bring a large pot of water to a boil. Meanwhile, heat the olive oil over medium heat in a large, heavy skillet. Add the garlic. Cook, stirring, until fragrant, about 30 seconds. Add the sliced roasted peppers and stir together for about a minute until well infused with the oil and garlic. Season with salt and pepper and stir in the spinach (if using) and feta cheese. Remove from the heat.
  2. When the water comes to a boil, salt generously and add the pasta. Cook until al dente — firm to the bite — following the recommendations on the package. Ladle about 1/2 cup of the pasta cooking water into the frying pan and stir well so that the feta cheese begins to melt. Drain the pasta and toss immediately with the pepper mixture in the pan. Serve.

How to Roast the Peppers:

  1. Preheat the oven to 450 degrees F. Place the oven rack on the top position, about 4 inches under the broiler.
  2. Cut the peppers in half and remove the stems, seeds and membranes.
  3. Lay the peppers on a foil-lined baking sheet, cut side down. Roast the red peppers for 15-20 minutes or until the skins are very dark and have collapsed. (There is no need to rotate or turn the peppers.) Once the skins are blackened remove the peppers from the oven.
  4. At this point most people recommend placing the roasted peppers in a paper bag to steam for about 10 minutes to help loosen the skin. Simply let the peppers cool for a few minutes until comfortable enough to handle and then peel the skins off and discard them.
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Sautéed Kale and Green Beans with Garlic and Tomatoes

Yield: 2 Servings | Prep Time: 20 minutes | Source: www.veggieloution.org

Ingredients:

  • 2 Tbsp. olive oil
  • 3 cloves garlic, minced
  • 1 lb. green beans, trimmed into 1-inch pieces
  • 3 Tbsp. white wine (or substitute chicken broth, vegetable broth, or water)
  • ½ tsp. red pepper flakes
  • 1 bunch kale, rinsed, large stems removed, and roughly chopped
  • 1 lb. cherry tomatoes, sliced in half
  • juice from ½ a lemon (about 2 Tbs.)
  • 3 Tbs. freshly grated Parmesan cheese (optional)
  • salt and freshly ground black pepper, to taste

Instructions:

  1. Heat the olive oil in a large skillet over medium heat.  
  2. Add the minced garlic and cook for 30 seconds, stirring frequently.  
  3. Add the green beans and cook for 2 minutes, stirring occasionally.  
  4. Add the wine and cook until green beans are almost tender, about 5 minutes.  
  5. Stir in the red pepper flakes and the kale and cook until kale is wilted, about 3-4 minutes, stirring occasionally.  
  6. Stir in the cherry tomatoes and remove from heat.  
  7. Stir in the lemon juice and the Parmesan cheese (if using).  
  8. Add salt and freshly ground black pepper to taste and serve immediately.
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Chicken & Pasta with Marinara Sauce and Garlic Green Beans

Ingredients:

For the Pasta:

  • 1⁄4 cup olive oil
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 2 teaspoons rosemary
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1⁄2 teaspoon marjoram
  • 2 chicken breasts, cut into cubes (optional)
  • 5-8 Roma tomatoes, diced
  • 8 ounces fusilli pasta
  • 1⁄8 cup parmesan cheese

For the Green Beans:

  • 1-pound fresh green beans, trimmed and snapped in half
  • 3 cloves garlic, minced
  • 2 pinches lemon pepper
  • 2 tablespoons olive oil
  • salt to taste

Instructions:

For the Pasta:

  1. In large, heavy skillet, heat the oil over medium heat until it is hot but not smoking.
  2. Add the garlic and onions; sauté until golden– about 3 to 4 minutes.
  3. Add spices and chicken chunks; cook through–about 10 minutes.
  4. Add diced Roma tomatoes to chicken/Marinara sauce.
  5. Simmer while cooking pasta according to package directions.
  6. Toss Marinara sauce gently with cooked pasta; serve immediately, sprinkled with Parmesan cheese.
  7. Divide (1/2 cup) between the squash, top with parmesan cheese and bake 10 minutes.

For the Green Beans:

  1. Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add olive oil to green beans; cook for 2 to 3 minutes.
  2. Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.
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Chicken Sausage Stuffed Delicata Squash with Mushroom

Yield: 6 Servings | Prep Time: 40 minutes | Source: www. www.skinnytaste.com

Ingredients:

  • 3 small delicata squash, halved and seeded
  • olive oil
  • 1/4 teaspoon kosher salt
  • 14 oz Italian chicken sausage (optional)
  • 3/4 cup chopped onion
  • 3/4 cup chopped celery
  • 4 oz chopped fresh shiitake mushrooms
  • 1 sprig fresh thyme
  • 6 tbsp shredded parmesan cheese
  • chopped parsley, for garnish

Instructions:

  • Preheat oven to 425°F.
  • Spray the cut sides of the squash with oil and sprinkle with salt. Place face down on a large baking sheet. Bake until tender and browned on the edges, about 20 to 25 minutes.
  • Meanwhile, in a large sauté pan cook sausage on medium heat, breaking up the meat into small pieces as it cooks until the sausage is cooked through and is browned. Add the onion and celery; cook until celery is soft, about 8 to 10 minutes.
  • Add the mushrooms and thyme to the pan, more salt and pepper if needed and cook, stirring 5 minutes, then cook covered for 2 minutes, or until the mushrooms are soft and cooked through.
  • Divide (1/2 cup) between the squash, top with parmesan cheese and bake 10 minutes.