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Ingredients:
Salad Ingredients:
10oz cherry tomatoes cut in half
1/2 medium red onion thinly sliced
1 12oz jar of marinated artichoke hearts strained from water/marinade
1 15oz can of cooked chickpeas strained, rinsed, and dried (about 1 1/2 cups cooked chickpeas)
2 Tbsp fresh basil chives finely diced
1 Tbsp capers
Tuscan Vinaigrette:
1/4 cup olive oil
2 Tbsp red wine vinegar
1 tsp dried parsley
1/4- 1/2 tsp salt add more or less depending on preference
1/2 tsp garlic powder or 1 garlic clove finely minced
1/4 tsp ground black pepper
Directions:
1.First, prep the veggies, herbs, and chickpeas. Cut the cherry tomatoes in half, thinly slice the red onion, finely chop the chives, and cut the basil into long thin strips. Stain the artichoke hearts from the liquid they are sitting in the set aside. Lastly, strain and rinse the canned chickpeas and then pat them dry before adding to the salad.
2.Next, make the Tuscan vinaigrette. Add the olive oil, red wine vinegar, dried parsley, salt, garlic powder, and black pepper to a bowl and whisk together.
3.To finish, put everything together. Add the chopped tomatoes, red onion, chives, basil, marinated artichoke hearts, chickpeas, capers, and vinaigrette to a bowl. Then mix together until all the veggies are coated.
4.Serve immediately or chill for 1-2 hours for an even better flavor. Enjoy
Ingredients:
Roasted Brussels Sprouts:
12oz Brussels sprouts ends trimmed, yellow leaves removed, each sliced in half
2 Tbsp olive oil
1/4 tsp salt to taste
Roasted Butternut Squash:
1 lb butternut squash peeled, seeded, and cubed into 1-inch cubes
1 Tbsp olive oil
2 Tbsp maple syrup
1/2 tsp ground cinnamon
Other Ingredients:
8oz pasta
1 cup pecan halves
1/2 cup dried cranberries
3 Tbsp balsamic vinegar or glaze
2 Tbsp extra virgin olive oil optional
Directions:
How to roast Brussels Sprouts:
1.Preheat oven to 400°F. Line the baking sheet with parchment paper.
2.In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine.
3.Add Brussels sprouts cut sides down onto a parchments paper-lined baking sheet, and roast in the oven at 400°F for about 20-25 minutes. The cut sides should be nicely and partially charred but not blackened.
Cook Pasta:
1.While the veggies are roasting in the oven, bring a large pot of water to a boil. Add pasta and cook according to package instructions, usually about 10 or 12 minutes. Drain.
How to Toast Pecans:
1.Toast the pecans for about 5 minutes (maybe a bit longer) in the preheated oven at 350°F until they get darker in color. Note: pecans burn really fast, so make sure to check the nuts after 5 minutes and frequently afterwards.
Assembly:
1.In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, cooked and drained pasta, pecans, and cranberries, and mix to combine.
2.Add desired dressing.
Ingredients:
2 medium zucchini
2 Tbsp olive oil
1/2 medium onion, diced
2 garlic cloves, minced
1 can black beans, rinsed
1 can corn, drained
1 cup enchilada sauce
1/2 tsp. salt or to taste
1tsp cumin
1/2c cheese
Directions:
1. Trim off the stem ends from the zucchini and cut them in half, lengthwise. Use a spoon to carefully scoop the flesh out of the zucchini. Chop the flesh with a knife until it is in small and uniform pieces, then set aside.
2.Heat the olive oil in a large pan over medium-high heat. Add the chopped onion and cook for 4-5 minutes, until translucent.
3.Then add the minced garlic and saved zucchini flesh. Saute the ingredients for another 5 minutes.
4.Add the black beans, corn, enchilada sauce, salt, and cumin. Stir well and set aside.
5.Place the zucchini shells onto a baking sheet. Divide the black bean mixture evenly between the shells.
6.Sprinkle them on top with cheese and bake at 400°F for 30 minutes, until the cheese is slightly browned and melted. Serve.
Ingredients:
1 cup of butter
1/2 cup brown sugar packed
1 tsp vanilla extract
3 cups rolled oats
1 cup semi-sweet or dark chocolate chips
1/2 cup peanut butter
Directions:
1.Line an 8-inch or 9-inch square baking dish with parchment paper and set aside. Overhang the edges of foil to lift the bars easier from the baking dish. (You can use a 9×13-inch if you want thinner bars.)
2.Melt butter and brown sugar in a large saucepan over medium heat, until the butter has melted and the sugar has dissolved. Stir in vanilla. Mix in the oats.
3.Cook over low heat 3-4 minutes, or until ingredients are well blended.
4.Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly, pressing down. Reserve the other half for a second layer.
5.To make the filling, melt the peanut butter and chocolate chips together in a small microwave-safe bowl and stir until it’s smooth.
6. Pour the chocolate mixture over the crust in the pan, reserving about 1/4 cup for drizzling and spread evenly.
7..Pour the remaining oat mixture over the chocolate layer, pressing in gently and drizzle with the remaining chocolate mixture.
8.Refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.
9. Note: Like any no-bake cookie, the final texture of these really depends on how long you boil the sugar mixture. If it doesn’t boil long enough, the cookie/bars mixture will be too soft, if you boil too long, they could turn out dry and crumbly.
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