Tomato-Basil Topping

Tomato-Basil Topping
Prep Time
40 minutes
Number of Servings
6 servings
Ingredients
  • 12 oz cherry or grape tomatoes, quartered
  • [q:1/2] tsp table salt
  • [q:1/4] tsp sugar
  • 3 Tbsp extra-virgin olive oil
  • 1 Tbsp red wine vinegar
  • [q:1/4] tsp pepper
  • 3 Tbsp chopped fresh basil
Directions
  1. Combine tomatoes, salt, and sugar in a bowl and let sit for 30 minutes.
  2. Transfer tomatoes to a salad spinner and spin until excess liquid has been removed, 45 to 60 seconds, redistributing tomatoes several times during spinning.
  3. Return tomatoes to bowl along with oil, vinegar, and pepper and toss to combine. (Tomato mixture can be refrigerated for up to 24 hours; bring to room temperature before serving.) Stir in basil and season with salt and pepper to taste.
Nutrition Info
72 Calories, 1 g Protein, 2 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 1 g Fiber, 7 g Total fat (1 g sat), 157 mg Sodium, [nutrition:1] Vitamin C, E, K

Toasted Bread for Bruschetta

Toasted Bread for Bruschetta
Prep Time
15 minutes
Number of Servings
6 servings
Ingredients
  • 1 (12x5-inch) loaf country bread with thick crust, ends discarded, sliced crosswise into [q:3/4]-inch-thick pieces
  • 1 garlic clove, peeled
  • Extra-virgin olive oil
  • Kosher or flake sea salt
Directions
  1. Adjust oven rack 4 inches from broiler element and heat broiler.
  2. Arrange bread in a single layer on an aluminum foil-lined baking sheet.
  3. Broil until bread is deep golden and toasted on both sides, 1 to 2 minutes per side.
  4. Lightly rub 1 side of each toast with garlic (you will not use all of garlic). Brush with oil and season with salt to taste.
Nutrition Info
177 Calories, 5 g Protein, 26 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 1 g Fiber, 6 g Total fat (1 g sat), 301 mg Sodium, [nutrition:3] Vitamin B1 (thiamine), [nutrition:2] Folate, [nutrition:1] Vitamin B2 (riboflavin), B3 (niacin), Iron

Eggplant Fries with Marinara

Eggplant Fries with Marinara
Prep Time
30 minutes
Number of Servings
6
Ingredients
  • 1 cup all-purpose flour
  • 2 large eggs
  • [q:1/2] cup grated Parmesan cheese
  • [q:1/2] cup panko breadcrumbs
  • [q:1/2] cup traditional breadcrumbs
  • 1 tsp Italian seasoning
  • [q:3/4] tsp garlic salt
  • 1 large eggplant
  • Spray oil
  • 1 cup marinara sauce, to serve
Directions
  1. Place flour in a shallow dish. In a second shallow dish, whisk eggs. In a third shallow dish, mix together Parmesan cheese, panko bread crumbs, traditional bread crumbs, Italian seasoning, and garlic salt.
  2. Trim ends of eggplant and cut eggplant into strips that are 4 to 5 inches long and [q:3/4] inch thick.
  3. Dip eggplant fries into flour, then eggs, and then cheese and breadcrumb mixture. Be sure to coat each fry evenly.
  4. Spray an air fryer basket with spray oil and place a single layer of eggplant fries into the basket. Spray fries with spray oil.
  5. Air-fry eggplant fries at 400° for 10 minutes, flipping fries halfway through cooking time. Repeat process with remaining eggplant fries.
  6. Serve eggplant fries warm with marinara sauce for dipping.
Nutrition Info
245 Calories, 12 g Protein, 35 g Carbohydrates, 7 g Total sugars (0 g Added sugars), 5 g Fiber, 6 g Total fat (3 g sat), 451 mg Sodium, [nutrition:2] Vitamin B3 (niacin), Calcium, Phosphorus, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), B6, B12, E, K, Folate, Iron, Zinc

Very Easy Samosa

Very Easy Samosa
(Indian stuffed fried pastry)
Prep Time
30 minutes, plus 15 minutes cook time
Number of Servings
32 samosa
Ingredients
Directions
  1. Place the rice and lentils in a bowl with the raisins and mix.
  2. Take a won-ton wrapper and place 1 heaping teaspoon of the rice filling in the center of the wrapper.
  3. With cold water, moisten the edges of the wrapper. Take one corner of the wrapper and fold it over the filling to the opposite corner and press firmly to seal the filling inside the wrapper forming a pyramid-shaped pastry. Repeat until all wrappers are filled.
  4. Heat oil in a deep fryer or heavy pot. When hot deep fry several samosa at a time until crisp and golden brown. Remove and drain on paper towels.
  5. Serve with chutney, sweet and sour, spicy mustard, curry, plum or raisin sauce.
Nutrition Info
4 samosa: 444 calories, 2 g fat (5% calories from fat), 15 g protein, 90 g carbohydrate, 1 g fiber, 0 mg cholesterol, 820 mg sodium

Mini Rosemary and Cranberry Goat Cheese Bites

Mini Rosemary and Cranberry Goat Cheese Bites
Number of Servings
18 pieces (Serves 9)
Ingredients
  • 1 package Ezekiel 4:9 Sprouted Grain Low Sodium Tortillas
  • 4 tsp coconut oil, divided
  • 10 oz goat cheese
  • 6 oz fresh cranberries
  • [q:1/2] cup orange juice
  • [q:1/4] to [q:1/3] cup coconut sugar (sweeten sauce to taste)
  • 2 tsp orange zest
  • Fresh rosemary
Directions

  1. Cranberry Goat Cheese

    1. Start by making the cranberry sauce. Grab a medium sized saucepan and add [q:1/4] to [q:1/3] cup of coconut sugar (depending on how sweet you want it) and [q:1/2] cup of orange juice and stir until dissolved.
    2. Once sugar is dissolved, stir in the cranberries and cook until they start to pop and thicken the sauce, about 10 minutes. and cook over medium heat.
    3. Remove heat and add the cranberry sauce to a bowl to cool. Add 2 tsp of orange zest, stir and set aside.
    4. While the cranberry sauce is cooling down, soften 10 oz of goat cheese to room temperature and use a fork to break it up into a spreadable consistency in a medium mixing bowl.
    5. Once the cranberry sauce has cooled down and is now thickened, spoon about 2 Tbsp over the softened goat cheese in dollops and gently swirl in the cranberry sauce, being careful not to overmix.
    6. Refrigerate immediately until set.

  2. Tortilla Cups

    1. Preheat oven to 375 degrees.
    2. Using a small bowl, place it upside down over the tortillas, and cut out 3 circles per tortilla with a knife.
    3. Grease up a mini muffin tin using 2 tsp coconut oil and a paper towel. Place each tortilla circle into the mini muffin tin to create a cup. Spoon an additional 2 tsp coconut oil on top to help crisping.
    4. Bake at 375 for 10 minutes or until crisp and lightly brown. Let cool.

  3. Assemble and Serve

    1. Using a spoon or a cookie scooper, scoop out a dollop of the cranberry goat cheese mixture into the tortilla cups. Top with extra cranberry sauce if desired.
    2. Top with a sprig of rosemary on each tortilla cup, place on a holiday platter, and enjoy!
Nutrition Info
Made with [q:1/4] cup coconut sugar: 236 Calories, 10 g Protein, 15 mg Cholesterol, 25 g Carbohydrates, 7 g Total sugars (5 g Added sugars), 4 g Fiber, 11 g Total fat (7 g sat), 241 mg Sodium, [nut:2] Phosphorus, [nut:1] Vitamin A, Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin C, Iron, Zinc

Black Soybean Croquettes

Black Soybean Croquettes
Prep Time
15 minutes, plus 10 minutes Cook Time
Number of Servings
Serves 4
Ingredients

Croquettes

Dipping Sauce

Directions
  1. Combine all ingredients except cornmeal and oil. Mash together between palms of hands or with a potato masher, and form into small, round croquettes. Roll each croquette in the cornmeal.
  2. Heat the oil in a large skillet. Fry croquettes for 2 minutes on all sides until golden, and drain on paper towels. These can also be made into patties, using less oil to fry on both sides.
  3. To prepare the dipping sauce, mix all ingredients together and place in individual dipping bowls. Serve. Dip croquettes into dipping sauce before eating.
Nutrition Info
522 calories, 33 g fat (55% calories from fat), 14 g protein, 47 g carbohydrate, 9 g fiber, 0 mg cholesterol, 561 mg sodium

Banana Fritters

Banana Fritters
Pisang Goreng
Prep Time
40 minutes
Number of Servings
Serves 6
Ingredients
  • [q:1/2] cup (60 g) all-purpose flour
  • [q:1/4] cup (38 g) rice flour
  • 1 tsp baking powder
  • [q:1/4] tsp salt
  • 1 cup plus 2 tsp (250 ml) water
  • 1 large egg, beaten
  • Rice bran, canola or grapeseed oil, as needed
  • 6 large ripe bananas, peeled and cut into halves or thirds
Directions
  1. In a medium bowl, mix together the all-purpose flour, rice flour, baking powder and salt until they are well combined.
  2. Whisk in the water and egg until the batter is smooth. The batter should have the consistency of pancake batter, and it should run off a spoon in a continuous ribbon. Leave the batter to rest for 15 minutes.
  3. In the meantime, heat the oil in a large skillet or saucepan over medium-high heat. Dip each piece of banana into the batter and ensure it is coated completely.
  4. Add the banana pieces to the oil and fry them for 1 to 2 minutes, or until they are golden brown, rotating them every 30 seconds to achieve even browning
Nutrition Info
Made with [q:1/4] cup grapeseed oil: 256 Calories, 4 g Protein, 27 mg Cholesterol, 40 g Carbohydrates,14 g Total sugars (0 g Added sugars), 3 g Fiber, 10 g Total fat (1 g sat), 169 mg Sodium, [nut:3] Vitamin B6, [nut:1] Vitamin C, Vitamin E, Phosphorus

Lentil and Chard Cakes

Lentil and Chard Cakes
Prep Time
90 minutes
Number of Servings
8 cakes
Ingredients
  • Kosher salt, plus more if needed, divided
  • [q:1/2] cup short-grain brown rice, soaked overnight or rinsed
  • [q:3/4] cup Puy lentils, rinsed
  • 2 Tbsp olive oil, divided
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • 1 tsp ground cumin
  • [q:1/2] tsp freshly ground black pepper
  • 1 large bunch Swiss chard (1 lb)
    • stems sliced [q:1/2]-inch thick
    • leaves shredded into 1-inch strips
  • 2 Tbsp water
  • [q:1 1/4] cups quinoa flakes*
  • 1 Tbsp lemon juice
  • 2 large eggs
Directions
  1. Preheat oven to 375°F with a rack in the center position.
  2. Bring a large pot of water to boil. Add [q:1/4] teaspoon of salt and rice. Cook for 10 minutes and then add lentils. Cook for 20 to 22 minutes more, until lentils and rice are tender but not mushy. Drain and let cool.
  3. Meanwhile, in a large nonstick skillet, heat 1 tablespoon of the oil over medium high heat. Add onion, garlic, cumin, [q:1/2] teaspoon of salt, and pepper. Cook for 3 minutes, and then add chard stems. Cook until onions and chard stems are very soft, 10 to 12 minutes more. Add chard leaves, water, and [q:1/4] teaspoon of salt and cook, tossing with tongs, until very soft, 5 minutes more. Let cool.
  4. Line a baking sheet with unbleached parchment paper. In a food processor, combine lentils and rice, chard, quinoa flakes, lemon juice, eggs, and& [q:3/4] teaspoon of salt. Pulse until just combined. Divide mixture into [q:8 1/2] cup (4 oz) portions and shape them into 1-inch-thick patties (about 3 inches wide), placing them on prepared baking sheet as you go.
  5. Brush patties with remaining 1 tablespoon oil and sprinkle with [q:1/4] teaspoon salt. Bake for 20 to 25 minutes, flipping halfway through, until cakes are crispy, browned, and cooked through.
Nutrition Info
1 cake: 270 Calories, 12 g Protein, 41 g Carbohydrates, 5 g Fiber, 7 g Total fat (1 g sat), 329 mg Sodium, [nutrition:5] Vitamin D, K, [nutrition:3] Vitamin B6, Folate, Magnesium, Phosphorus, [nutrition:2] Vitamin A, B1 (thiamine), C, Iron, [nutrition:1] Vitamin B2 (riboflavin), B3 (niacin), E, Potassium, Zinc

Taco-Spiced Mixed Nuts

Taco-Spiced Mixed Nuts
Prep Time
30 mins prep time + 7 hrs soak time for nuts
Number of Servings
8
Ingredients
  • [q:2/3] cup raw macadamia nuts
  • [q:2/3] cup raw pecans
  • [q:2/3] cup raw walnuts
  • [q:2/3] cup raw pepitas (pumpkin seeds)
  • 1 tsp chili powder
  • [q:1/2] tsp turmeric powder
  • [q:1/2] tsp ground cumin
  • [q:1/2] tsp freshly ground black pepper
  • 1 tsp kosher salt
  • 1 Tbsp olive oil
Directions
  1. Preheat oven to 275°. Line a baking sheet with parchment paper. If desired, soak nuts.*
  2. Place macadamia nuts, pecans, walnuts, and pepitas in a single layer on baking sheet and roast for 25 to 30 minutes, mixing halfway through roasting time. You can also roast on the stovetop in a cast-iron skillet over low to medium heat. (This process usually takes 8 to 10 minutes on the stove, but watch closely so they do not burn.) You know they are done when you can smell the nuts and they become golden on the outside.
  3. Remove baking sheet from oven and place mixture in a bowl. Toss nuts with chili powder, turmeric, cumin, black pepper, salt, and oil to evenly coat.
  4. Allow nuts to cool before serving. Store them in an airtight glass container or glass jar. They will last for 1 month in the fridge or 1 week on your counter.
Nutrition Info

Per serving: 230 Calories, 5 g Protein, 5 g Carbohydrates, 3 g Fiber, 23 g Total fat (3 g sat), 81 mg Sodium, [nutrition:2] Magnesium, Phosphorus, [nutrition:1] Vitamin B1 (thiamine), Iron, Zinc

Turkey Lentil Sloppy Joes with Quick Cabbage Slaw

Turkey Lentil Sloppy Joes with Quick Cabbage Slaw
Prep Time
55 min prep time
Number of Servings
serves 8 in regular-sized buns, serves 16 in mini-slider buns
Ingredients

For the Sloppy Joes

  • 2 Tbsp olive oil
  • 1 small onion, finely chopped (about [q:1/2] cup)
  • Kosher salt
  • 2 cloves garlic, grated or pressed
  • 1 lb ground turkey
  • 2 cups cooked green or brown lentils (or 1 19-oz can, rinsed and drained)
  • 3 Tbsp chili powder
  • 1 sp dried oregano
  • 1 tsp ground cumin
  • [q:1/2] tsp freshly ground black pepper
  • 2 Tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 3 Tbsp brown sugar
  • 1 Tbsp prepared yellow mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp hot sauce

For the Slaw

  • 4 cups chopped red cabbage (about 1 small cabbage)
  • 1 large carrot, peeled
  • 3 green onions, ends trimmed and thinly sliced
  • [q:1/2] cup mayonnaise
  • [q:1/4] cup fresh lime juice
  • 2 tsp liquid honey
  • 1 tsp celery seed
  • Kosher salt

For Serving

  • 8 whole-wheat dinner rolls or hamburger buns (split in half and toasted)*
Directions
  1. In a large cast iron, stainless steel, or nonstick skillet, heat oil over medium heat. Add onions, season with a pinch of salt and sauté until onions are soft and translucent, about 3 to 5 minutes. Add garlic and cook for 1 minute more.
  2. Crumble ground turkey into skillet and stir to combine, cooking until browned. Add lentils, chili powder, oregano, cumin, pepper, and tomato paste and stir, cooking for another 1 to 2 minutes to infuse turkey and lentils with spices.
  3. Stir in crushed tomatoes, brown sugar, mustard, Worcestershire sauce, and hot sauce. Reduce heat to medium-low and simmer, partially covered, for 20 minutes. Check seasonings and add more salt if needed.
  4. While meat mixture is cooking, make slaw. Place cabbage in a medium bowl and, using a vegetable peeler, shave carrot into ribbons. Add carrot and green onions to bowl and toss with clean hands to combine.
  5. In a small bowl, whisk together mayonnaise, lime juice, honey, and celery seed. Pour over cabbage and toss to combine. Finish with a pinch of salt.
  6. Spoon Sloppy Joes onto split and toasted rolls. Top with slaw and serve at once.
Nutrition Info

Per serving (serves 1 minislider): 309 Calories, 15 g Protein, 39 g Carbohydrates, 5 g Fiber, 11 g Total fat (2 g sat), 437 mg Sodium, [nutrition:3] Vitamin B6, Folate, [nutrition:2] Vitamin B1 (thiamine), B3 (niacin), C, D, Iron, Phosphorus, [nutrition:1] Vitamin B2 (riboflavin), B12, E, K, Potassium, Zinc
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