Ingredient: Olive Oil

Stuffed Peppers

Stuffed Peppers
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Servings
4
Servings
4
Stuffed Peppers
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat the 1-3/4 cups of vegetable stock to boiling in a small sauce pan. Add the rice and stir. Return to boil and cover. Reduce heat and simmer for 35 - 45 minutes. Stock should be absorbed and rice should be fairly tender. Cool slightly and place in a large bowl.
  2. Quarter the zucchini lengthwise and slice thinly. Coarsely chop onion and mushrooms. Set aside with the minced garlic.
  3. Heat a medium fry pan and add the olive oil. Swirl to cover the bottom of the pan. Add the onion and cook and stir for about 3 minutes. Add the mushrooms and cook and stir for 2 minutes more.
  4. Add the zucchini and garlic to the pan and cook for 4 minutes or so. The vegetables should be slightly soft and just beginning to brown. Remove from the heat and add to the rice in the bowl.
  5. Slice the tomatoes into small pieces and add to the bowl.
  6. Roughly chop or crumble the meatloaf and add to the bowl. If you are using another protein, chop it into small bite-sized pieces. Add to the bowl. Stir the ingredients to mix. Add the 1/2 cup of stock and stir once more. Cover and refrigerate for at least 1 hour.
  7. Slice the peppers in half lengthwise. Remove the seeds and white membranes. Spray a medium casserole with non-stick spray. Place the pepper halves in the pan cut side up. Preheat the oven to 375 degrees.
  8. Divide the mixture between the 4 pepper halves, packing lightly. Spoon approximately 1 tablespoon of the marinara on top of each filled pepper. Cover tightly with foil and place in the oven. Bake for 35 minutes.
  9. Remove the pan from the oven and remove the foil. Add another tablespoon or so of the marinara to each pepper and sprinkle with the cheese. Spoon any remaining marinara into the pan to coat the bottom,
  10. Return the pan to the oven uncovered and bake for 10 - 15 minutes until the cheese is melted and the peppers are a little brown. Serve.
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Fresh Corn and Squash Skillet

Fresh Corn and Squash Skillet
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This is a wonderful Summer side dish. Adding the vegetables to the pan gradually insures that everything will turn our tender yet crisp.
Fresh Corn and Squash Skillet
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This is a wonderful Summer side dish. Adding the vegetables to the pan gradually insures that everything will turn our tender yet crisp.
Ingredients
Servings:
Instructions
  1. Heat a large fry pan over medium high heat. Add the olive oil and swirl to coat the bottom of the pan.
  2. Add the chopped red onion and cook for 2 or 3 minutes until the onions begin to soften.
  3. Add the corn kernels and cook for several minutes more. Add the peppers and garlic and cook for 2 minutes or so.
  4. Add the zucchini and squash and cook another few minutes. Everything should be tender yet have a little crunch.
  5. Add the chopped tomatoes and stir to combine,
  6. Reduce the heat to low and add the sour cream. Stir to blend and cook for several minutes until the everything is heated.
  7. Add the shredded cheese and stir and continue to cook until the cheese is melted.
  8. Taste and add salt and pepper as needed. Sprinkle the cilantro on the vegetables and toss lightly. Serve.
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Roasted Red Pepper Salsa

Roasted Red Pepper Salsa
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Salsa re-imagined. Sweet and mild, but if you like it with more heat, use a whole jalapeno and leave in a few seeds.
Roasted Red Pepper Salsa
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Salsa re-imagined. Sweet and mild, but if you like it with more heat, use a whole jalapeno and leave in a few seeds.
Ingredients
Servings:
Instructions
  1. Put the peppers in a medium bowl. Add the onions, garlic, cilantro, and parsley. Stir to combine.
  2. Add the jalapeno and lime zest and toss to combine.
  3. Stir in the lime juice and olive oil and stir again to combine.
  4. Taste and add salt and pepper to taste. Cover and chill for several hours.
  5. Serve as a garnish for tacos or with chips.
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Cannellini Burgers

Cannellini Burgers
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Cannellini Burgers
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Ingredients
Servings:
Instructions
  1. Put the oats, fennel seed, onion and garlic in a food processor. Pulse until coarsely chopped.
  2. Add a little more than half of the beans, the parsley, rosemary, and tomatoes and pulse until almost smooth. Add the egg and process until everything is blended.
  3. Spoon the mixture into a bowl. Add the remaining beans and salt and pepper to taste. Stir to combine.
  4. Form the mixture into four patties. Spray a plate with cooking spray and place the patties on the plate. Cover with plastic wrap and chill for at least 2 hours.
  5. Heat a large skillet and add the olive oil. Put the patties into the pan and cook over medium high heat for 4 minutes or so. You want a nice golden brown.
  6. Flip the patties over and continue to cook another 4 minute or so until the second side is equally as golden as the first.
  7. Serve on buns or sandwich thins with the garnishes of your choice.
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Grilled Portobella Mushrooms with Quinoa

DIGITAL CAMERAMeatless Monday doesn’t mean you can’t have some “meaty” flavor. Portobella mushrooms have a rich earthy flavor and dense texture that give you the “feel” of meat without the cholesterol. Steak sauce is the driving force in the marinade and quinoa provides fiber and a good amount of protein.

Grilled Portobella Mushrooms with Quinoa
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The flavors of steak in a vegetarian dish.
Servings
2
Servings
2
Grilled Portobella Mushrooms with Quinoa
Print Recipe
The flavors of steak in a vegetarian dish.
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Wipe the mushrooms to remove any loose dirt. Remove the stems and scrape out the gills. Cut in half and then cut each half into thick slices.
  2. To make the marinade: Mix the steak sauce, lemon zest and juice, rosemary, garlic, and 1/2 tablespoon olive oil together in a small bowl.
  3. Place the mushroom slices in a large zip top bag and add the marinade ingredients. Gently shake and squeeze the bag to distribute the marinade evenly. Refrigerate at least 4 hours or as long as overnight.
  4. To Prepare the Quinoa: Heat a small saucepan over medium heat. Add 1/2 tablespoon olive oil and the quinoa. Cook, stirring frequently 5 minutes or so until the quinoa is lightly browned.
  5. Add the stock and bring to a boil. Reduce the heat to simmer and cover. Cook 20 minutes or so until the quinoa is tender and the liquid is absorbed. Prepare the mushrooms and onions while the quinoa cooks.
  6. In a medium fry pan heat the remaining olive oil. Add the onions and cook for 3-4 minutes until the onions begin to soften and turn translucent.
  7. Drain the mushrooms and add them to the onions. Toss to combine and cook for several minutes. You can finish cooking the mushrooms in the pan over high heat, stirring often. This will take 5 - 8 minutes. You can also finish the cooking on the grill.
  8. To finish on the grill: heat a grill basket over high heat. Spray with non-stick olive oil spray. Add the mushroom and onion mixture and cook for 5 - 8 minutes stirring occasionally. everything should be kind of golden.
  9. Spoon the quinoa into two shallow bowls. divide the mushroom mixture between the two bowls. Sprinkle 1 tablespoon of blue cheese crumbles on each serving.
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