Mackerel Jalapeño Poppers

Mackerel Jalapeño Poppers
Prep Time
10 minutes, plus 20 minutes cook time
Number of Servings
Serves 4
Ingredients
  • 8 to 12 Medium/Large-sized Jalapeño Peppers
  • 1 Can of Safe Catch Wild Mackerel
  • 8 oz Softened Cream Cheese
  • 1 tsp Onion Powder
  • [q:1/2] tsp Garlic Powder
  • [q:1/4] tsp Paprika
  • Salt and Pepper, to taste
  • 1 cup of Your Favorite Shredded or Grated Cheese
  • Freshly Chopped Parsley & Red Pepper Flakes for Garnish
Directions
  1. If you’re using your oven, prep your oven to 400 or your grill or smoker to 350 degrees.
  2. Next, prepare your Safe Catch Mackerel by opening the tin and flaking the fish with the oil until everything is combined. Add this mixture to your mixing dish.
  3. Add in your cream cheese and use a fork to mash the cream cheese into the mackerel until both are evenly combined together. Add in your seasonings and set aside.
  4. Before slicing each jalapeno in half, place your cooking gloves on. Then, slice each jalapeño in half and carefully remove the seeds/insides.
  5. Set each jalapeño on a parchment paper-lined baking tray if using an oven OR on a tray or plate to transfer to your grill.
  6. Use a spoon or your hands (I find this easier) to distribute your mackerel and cream cheese filling into each of the pepper halves.
  7. If grilling or smoking, you can gently lay them on your grill or smoker and cook on low, until cooked to desired tenderness.
  8. Generally, keep your grill or smoker at 250 – 300 degrees for 15 to 20 minutes.
  9. If using an oven, add the peppers without the shredded cheese to your oven and bake for 15 to 20 minutes or until desired tenderness.
  10. Remove poppers and top them each with your shredded cheese.
  11. Return to oven for another minute or two until cheese is nice and melty.
  12. Remove, let cool a bit, and top with your herbs + some red pepper flakes if you wish and enjoy them!
Nutrition Info
Made with 10 jalapenos and Monterey Jack cheese: 395 Calories, 17 g Protein, 107 mg Cholesterol, 7 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 1 g Fiber, 34 g Total fat (19 g sat), 406 mg Sodium, [nut:5] Vitamin B12, Vitamin C, Vitamin K, [nut:5\4] Phosphorus, [nut:3] Vitamin A, Vitamin D, Calcium, [nut:2] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, [nut:1] Vitamin E, Magnesium, Zinc

Roasted Pumpkin Wedges

Roasted Pumpkin Wedges
with Cinnamon and Dried Cranberries
Prep Time
60 minutes
Number of Servings
Serves 4
Ingredients
  • 1 (2-3 lb) pumpkin, halved, seeded, cut into 1-inch-thick wedges
  • 1 Tbsp oil
  • 2 Tbsp orange juice
  • [q:1/2] tsp ground cinnamon
  • Salt
  • [q:1/2] cup dried cranberries
Directions
  1. Preheat oven to 400˚.
  2. Toss pumpkin wedges with oil, orange juice, cinnamon, and salt to taste.
  3. Roast for approximately 45 minutes, or until wedges are tender and starting to caramelize.
  4. Remove wedges from oven and toss with cranberries. Serve.
Nutrition Info
169 Calories, 3 g Protein, 0 mg Cholesterol, 36 g Carbohydrates, 23 g Total sugars (0 g Added sugars), 3 g Fiber, 4 g Total fat (1 g sat), 295 mg Sodium, [nut:5] Vitamin A, [nut:3] Vitamin C, [nut:2] Vitamin B2 (riboflavin), E, Potassium, [nut:1] Vitamin B1 (thiamine), B3 (niacin), B6, Folate, Iron, Phosphorus

Herbed Garlic Bread

Herbed Garlic Bread
Number of Servings
Serves 8
Ingredients
  • [q:1/2] cup (1 stick) butter, softened
  • 2 garlic cloves, minced
  • 1 tsp finely chopped fresh dill
  • [q:1/4] tsp freshly ground black pepper
  • 1 tsp finely chopped fresh parsley
  • 1 loaf French bread or baguette
  • 1 cup shredded mozzarella cheese (optional)
Directions
  1. Preheat the oven to 375°.
  2. Mix together the butter, garlic, dill, pepper, and half of the parsley in a small bowl.
  3. Cut the bread loaf in half lengthwise. Generously spread the butter mixture onto each half. Sprinkle the cheese, if using, over the butter. Top with the remaining parsley.
  4. Place the loaf on a baking sheet and bake, uncovered, for 12 to 15 minutes, until golden, or the cheese, if using, is bubbly.
Nutrition Info
309 Calories, 11 g Protein, 59 mg Cholesterol, 21 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 1 g Fiber, 20 g Total fat (12 g sat), 458 mg Sodium, [nut:2] Vitamin B1 (thiamine), B2 (riboflavin), Calcium, Phosphorus, [nut:1] Vitamin A, B3 (niacin), B12, Folate, Zinc

Beer Cheese Dip

Beer Cheese Dip
Prep Time
15 minutes
Number of Servings
Serves 12
Ingredients
Directions
  1. In a saucepan over medium heat, melt butter, then whisk in flour until no lumps remain. Let it cook for 1 minute, whisking constantly.
  2. Slowly stream in milk, whisking until smooth and thickened, then slowly add beer, whisking constantly. Add mustard, garlic powder, onion powder, smoked paprika, salt and cheese, whisking until smooth.
  3. Remove from heat and serve warm. Dip will continue to thicken as it cools. If it thickens too much, heat it on the stovetop again until smooth.
Nutrition Info
500 Calories, 15 g Protein, 32 mg Cholesterol, 77 g Carbohydrates, 1 g Total sugars (0 g Added sugars), 2 g Fiber, 14 g Total fat (7 g sat), 423 mg Sodium, [nut:3] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Phosphorus, [nut:2] Vitamin B3 (niacin), Calcium, Iron, [nut:1] Vitamin A, Vitamin B12, Zinc

Vegetarian Nachos

Vegetarian Nachos
with Southwest Black Beans and Avocado
Prep Time
20 minutes
Number of Servings
Serves 4
Ingredients
  • [q:1/2] Tbsp olive oil
  • 1 small yellow onion, chopped
  • 1 can (15 oz) black beans, drained and rinsed
  • [q:1 1/2] tsp Simply Organic Southwest Taco Seasoning Mix, divided
  • 30 to 35 corn tortilla chips, divided
  • 4 ounces grated Mexican blend cheese, divided
  • 1 red bell pepper, diced, divided
  • 1 jalapeño, sliced
  • [q:1/2] avocado, cubed
  • Sour cream
  • Cilantro, chopped
Directions
  1. Preheat oven to 400 degrees.
  2. In a skillet over medium-high heat, heat olive oil. Add onion and cook for 3 to 4 minutes, stirring frequently, until translucent.
  3. Add black beans and 1 teaspoon southwest taco seasoning. Stir to combine and cook for 1 to 2 more minutes. Remove from heat and set aside.
  4. On a baking sheet, spread half the tortilla chips in an even layer.
  5. Spoon half the bean mixture on top of the chips, then half the cheese and peppers. Repeat with another layer of tortilla chips, bean mixture, cheese and peppers.
  6. Top with jalapeño slices and remaining [q:1/2] teaspoon southwest seasoning. Bake for 5 to 7 minutes, until cheese is melted.
  7. Top with avocado, sour cream and cilantro. Serve hot.
Nutrition Info
Made with [q:1/2] cup light sour cream and [q:1/4] cup cilantro: 588 Calories, 32 g Protein, 35 mg Cholesterol, 76 g Carbohydrates, 5 g Total sugars (5 g Added sugars), 20 g Fiber, 19 g Total fat (9 g sat), 281 mg Sodium, [nut:5] Vitamin B1 (thiamine), Vitamin C, Folate, Phosphorus, [nut:4] Vitamin B6, Calcium, Magnesium, Potassium, Zinc, [nut:3] Vitamin B2 (riboflavin), Iron, [nut:1] Vitamin A, Vitamin B3 (niacin), Vitamin B12, Vitamin E, Vitamin K

Strawberry Bruschetta

Strawberry Bruschetta
with Honey Goat Cheese
Prep Time
20 minutes
Number of Servings
Makes 24
Ingredients
  • 1 baguette
  • [q:1/4] cup olive oil
  • 10.5 ounces goat cheese, softened to room temperature
  • 2 tablespoons honey
  • 1 teaspoon Simply Organic Pure Madagascar Vanilla Extract
  • 1 pound strawberries (cleaned and destemmed if using fresh), finely diced
  • [q:1/4] cup fresh mint, finely chopped
  • 2 tablespoons bottled balsamic glaze
  • Salt and pepper, to taste
Directions
  1. Preheat oven to 400 degrees.
  2. Slice baguette into 24 slices and brush both sides of each slice with olive oil. Place on a large baking sheet and bake for 10 to 12 minutes, until golden brown.
  3. In a small mixing bowl, using a stand or hand-held electric mixer, beat together goat cheese, honey and vanilla extract until smooth and creamy.
  4. In a separate bowl, stir together strawberries and mint.
  5. Spread 1 to 2 tablespoons goat cheese mixture onto each slice of bread, then top with strawberry mixture. Drizzle with balsamic glaze and season with salt and pepper to taste.
Nutrition Info
2 bruschetta: 200 Calories, 8 g Protein, 11 mg Cholesterol, 20 g Carbohydrates, 6 g Total sugars (3 g Added sugars), 2 g Fiber, 11 g Total fat (4 g sat), 266 mg Sodium, [nut:2] Vitamin C, [nut:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Folate, Iron, Phosphorus

Mushroom and Swiss Chard Quesadillas

Mushroom and Swiss Chard Quesadillas
Served with Avocado Salad
Prep Time
75 minutes
Number of Servings
Serves 4
Ingredients
  • [q:1/2] cup extra-virgin olive oil, divided
  • 1 onion, chopped fine
  • 1 lb white mushrooms, trimmed and sliced thin
  • [q:3/4] tsp table salt, divided
  • [q:1/2] tsp black pepper, divided
  • 3 garlic cloves, minced, divided
  • 2 tsp ground coriander
  • [q:1/4] tsp red pepper flakes
  • 1 lb Swiss chard, stemmed, leaves sliced into [q:1/2]-inch-wide strips
  • 4 tsp lime juice, divided
  • 8 oz Monterey Jack cheese, shredded (2 cups)
  • 4 (10-inch) flour tortillas
  • 2 avocados, halved, pitted, and cut into  [q:3/4]-inch pieces
  • 3 radishes, trimmed and sliced thin
  • [q:1/4] cup fresh cilantro leaves
Directions
  1. Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add onion, mushrooms, [q:1/2] teaspoon of the salt, and [q:1/4] teaspoon of the pepper. Cover and cook, stirring occasionally, until mushrooms have released their moisture, 8 to 10 minutes. Uncover and continue to cook, stirring occasionally, until liquid has evaporated and mushrooms are well browned, 8 to 10 minutes.
  2. Stir in two-thirds of the garlic, the coriander, and pepper flakes. Cook until fragrant, about 30 seconds. Add chard, cover, and cook until wilted but still bright green, 1 to 2 minutes. Uncover and cook, stirring often, until liquid evaporates, 4 to 6 minutes. Off heat, stir in 1 teaspoon of the lime juice. Let mixture cool slightly, and then stir in Monterey Jack.
  3. Lay tortillas on a counter. Spread vegetable filling over half of each tortilla, leaving a [q:1/2]-inch border around edge. Fold other half of tortilla over top and press firmly to compact.
  4. Whisk 3 tablespoons of the oil, remaining 1 tablespoon of the lime juice, remaining [q:1/4] teaspoon salt, remaining [q:1/4] teaspoon pepper, and remaining garlic together in a medium bowl. Add avocados and gently toss to coat. Transfer avocado mixture to a serving platter. Top with radishes and cilantro.
  5. Heat 2 tablespoons of the oil in now-empty skillet over medium heat until shimmering. Place 2 folded quesadillas in skillet and cook until browned and cheese has melted, about 2 minutes per side. Transfer to a cutting board. Repeat with remaining 1 tablespoon of oil and remaining 2 quesadillas; transfer to cutting board. Cut into wedges and serve with avocado salad.
Nutrition Info
707 Calories, 26 g Protein, 50 mg Cholesterol, 46 g Carbohydrates, 7 g Total sugars (0 g Added sugars), 12 g Fiber, 50 g Total fat (16 g sat), 1,154 mg Sodium, [nutrition:5] Vitamin A, Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin C, Vitamin K, Calcium, Folate, [nutrition:4] Vitamin B1 (thiamine), Vitamin B6, Vitamin E, [nutrition:3] Iron, Magnesium, Potassium, Zinc, [nutrition:2] Vitamin B12

Jammy Tomatoes and Butter Bean Bake

Jammy Tomatoes and Butter Bean Bake
Prep Time
50 minutes prep time
Number of Servings
4 servings
Ingredients
  • 4 vine-ripened or Roma tomatoes, chopped
  • 2 cups grape tomatoes, halved
  • 1 jar (10 oz) roasted red bell peppers, strained and chopped
  • [q:1/2] loaf stale bread, torn into chunks
  • 1 shallot, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 celery heart, thinly sliced, leaves set aside
  • 2 Tbsp extra-virgin olive oil, more for drizzling
  • 2 tsp sherry vinegar
  • Salt and cracked black pepper, to taste
  • Pinch of granulated sugar, to taste
  • 4 oz Macedonian feta, broken into bite-size chunks
  • 1 can (14 oz) butter beans, drained and rinsed
Directions
  1. Preheat oven to 425˚. Line a rimmed baking sheet with parchment paper.
  2. In a medium bowl, place vine and grape tomatoes, bell peppers, bread, shallot, garlic, and celery heart. Add oil, vinegar, salt and pepper, and sugar (if using). Toss to combine. Let marinate for 15 to 20 minutes, stirring occasionally to distribute juices.
  3. Spread vegetable mixture out on prepared baking sheet. Bake for 10 to 15 minutes, until vine tomatoes have softened and grape tomatoes have gone jammy. Scatter feta evenly overtop and switch oven to broil. Broil for 3 to 5 minutes, until cheese has softened. Let cool for 2 to 3 minutes. Top with butter beans, celery leaves, and another drizzle of oil. Serve immediately.
  4. Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition Info
417 Calories, 19 g Protein, 25 mg Cholesterol, 53 g Carbohydrates, 13 g Total sugars (0 g Added sugars), 12 g Fiber, 16 g Total fat (6 g sat), 784 mg Sodium, [nutrition:5] Vitamin B6, Vitamin C, Phosphorus, [nutrition:4] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), [nutrition:3] Vitamin B3 (niacin), Vitamin E, Vitamin K, Folate, Iron, Magnesium, [nutrition:2] Vitamin A, Vitamin B12, Calcium, Potassium, Zinc

Roasted Tomato Vegan Pesto Toast Points

Roasted Tomato Vegan Pesto Toast Points
Number of Servings
Serves 4
Ingredients
  • 2 slices of Ezekiel 4:9 Sprouted Grain Bread
  • 2 pints of rainbow cherry tomatoes
  • 2 cups fresh basil
  • 3 tbs walnuts
  • 4 tbs nutritional yeast
  • 2 tbs lemon juice
  • 3 garlic cloves
  • 4 Tbsp + 1 Tbsp olive oil
  • [q:1/4] tsp + [q:1/4] tsp sea salt, plus more to finish
  • [q:1/4] tsp pepper
Directions
  1. Start by prepping the pesto. Grab a food processor and combine 2 cups fresh basil, 3 Tbsp walnuts, 3 cloves of garlic, 2 Tbsp lemon juice, 4 Tbsp nutritional yeast, and [q:1/4] tsp sea salt until a paste forms.
  2. Stream in 4 Tbsp of olive oil slowly. Once the olive oil has been blended, start adding 1 Tbsp of water at a time until the pesto becomes a spreadable consistency. Set aside until ready for assembly.
  3. Preheat your oven to 400° Fahrenheit.
  4. Add 2 pints of cherry tomatoes on a baking sheet and drizzle over 1 tbs of olive oil. Sprinkle with [q:1/4] tsp salt and [q:1/4] tsp pepper.
  5. Roast tomatoes for 25 to 30 minutes. Set aside until time to assemble.
  6. Take slices of the Ezekiel 4:9 Sprouted Grain Bread and brush with olive oil and toast in a pan until golden on both sides.
  7. Top with a dollop of vegan pesto and spread around evenly.
  8. Scoop the roasted cherry tomatoes on top. Finish with sea salt and ribbons of basil.
Nutrition Info
310 Calories, 13 g Protein, 0 mg Cholesterol, 22 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 8 g Fiber, 22 g Total fat (3 g sat), 288 mg Sodium, [nut:5] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Vitamin K, [nut:3] Vitamin C, Zinc, [nut:2] Vitamin E, [nut:1] Vitamin A, Folate, Iron, Magnesium, Phosphorus, Potassium

Smashed Peas with Lemon and Mint

Smashed Peas with Lemon and Mint
Prep Time
25 minutes
Number of Servings
6 servings
Ingredients
  • 8 oz frozen peas
  • [q:1/4] cup water
  • 1 cup baby spinach
  • 2 Tbsp chopped fresh mint
  • 2 Tbsp extra-virgin olive oil
  • 1 tsp grated lemon zest
  • [q:1/4] tsp red pepper flakes, divided
  • [q:1/4] tsp table salt
  • [q:1/4] tsp pepper
Directions
  1. Bring peas and water to simmer in a medium saucepan over medium heat. Cover, reduce heat to medium low, and cook until peas are tender, 8 to 10 minutes.
  2. Transfer peas (and any remaining water) to a food processor. Add spinach, mint, oil, lemon zest, pepper flakes, salt, and pepper and pulse until coarsely ground, 8 to 10 pulses, scraping down sides of bowl as needed.
  3. Season with salt and pepper to taste.
Nutrition Info
72 Calories, 2 g Protein, 6 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 2 g Fiber, 5 g Total fat (1 g sat), 101 mg Sodium, [nutrition:1] Vitamin B1 (thiamine), Vitamin C, Vitamin K
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