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Grilled Shrimp Tacos with Pineapple Salsa
Instructions: Preheat grill to medium-high heat. In a bowl, toss shrimp with olive oil, salt, and pepper. Grill shrimp until pink and cooked through (about 2-3 minutes per side). In another bowl, combine diced pineapple,…
Grilled Halloumi Skewers with Herbs and Lemon
Instructions: Prepare the skewers: Preheat your grill to medium-high heat. Thread the halloumi cheese cubes, cherry tomatoes, zucchini slices, and red onion chunks onto skewers, alternating between the ingredients. Grill the skewers: Brush the skewers…
Double Corn Polenta With Marinated Tomatoes
Instructions: Combine the tomatoes, olive oil, and a pinch of salt and pepper in a small bowl. Set aside to marinate. In a large pot, combine the milk and water and bring to a boil. …
Grilled Tahini Chicken Thighs (adapted from the NY Times)
Instructions: Juice 1 lemon and whisk in tahini, honey, and olive oil. Taste for the level of sweetness you want. Transfer half to a small bowl. Salt the chicken and add it to the large…
Grilled Eggplant
Instructions: Heat your grill to high. Peel the eggplant. Slice ½” thick. With summer-fresh eggplant, it’s not necessary to salt it prior to grilling. In a small bowl, mix the 3 T of olive oil,…
Sammy Thai (Basil Stir Fry)
Serves 3-4 “A great way to utilize many vegetables, especially ones found in Angel. This recipe is meant to be versatile, so feel free to add or omit any of the ingredients. It is called…
Easy Veggie Poblano Tacos
DIRECTIONS Roast poblano peppers over open flame until charred and then chop into small chunks.* Pour charred peppers into skillet, add beans of choice, cheese, plant-based crumbles, and heat over medium until all are mixed…
Coconut Date Rolls
DIRECTIONS Remove the pits from the dates. Place pitted dates in a bowl of warm water for 10 minutes to soak. Remove the dates from the water and put in the food processor. Blend/pulse dates…
Vegan Walnut Pesto
By Ann Eaton DIRECTIONS: Add basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt to blender or food processor. Mix on high until loose paste forms. Add olive oil a little at a time…
Roasted Acorn Squash With Pomegranate And Chestnuts
DIRECTIONS: Preheat oven to 350° F. Set the squash on a rimmed baking sheet, cut sides up, and brush with 3 tablespoons of melted butter. Sprinkle sugar in the cavities and season with salt and…
Wild Rice With Mushrooms, Cranberries, And Roasted Walnut Oil
Nutty, earthy wild rice spiked with dried cranberries, finished with toasty walnut oil. So good! DIRECTIONS: Bring 2 pots of salted water to boil. Add wild rice to 1 pot, cook until tender but not…
The Big Apple Pancake
Some people call it a Dutch Baby. Some call it a German Apple Pancake. At our house, we call it The Big Apple Pancake and it has been a favorite for many years. Why? It’s…
Gluten-Free Strawberry Spoon Cake
Simple to make and my favorite way to use the strawberry bounty. As a lover of all-things-food, I’m always on the lookout for great recipes. With both of my kids on gluten-free diets, I’ve adapted…
Secret Oatmeal Cookies
Yield: About 2 dozen DIRECTIONS Preheat oven to 350° F Combine eggs, raisins, and vanilla. Let stand for 1 hour. Cream the butter and sugars until light and fluffy. In a separate bowl, combine flour,…
Winter Wellness Smoothie
Serves 1 Directions Blend the mango, lemon juice, turmeric, cayenne, ginger, and orange juice. Pour into a tall glass. Blend beets, raspberries, orange zest, and pomegranate juice until creamy. Add more pom juice if necessary. …
Winter Kale Salad
Serves 2 Directions: For the kale, remove the rib and thinly slice the leaves. Place the greens in a medium bowl and toss with a little salt and olive oil. Lightly massage the greens to…
Wild Mushroom & Green Lentil Ragout
Serves 8-10 “Thanksgiving is always about the sides in our house. Of course, all of the classics: mashed potatoes, stuffing, cranberry sauce, brussels, and carrots. And I love to introduce new flavors, too. This vegan…
