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Fusilli Salad

Fusilli Salad
with Artichokes, Spinach, and Sun-Dried Tomatoes
Prep Time
30 minutes
Number of Servings
Serves 8
Ingredients
  • 1 lb fusilli pasta
  • [q:1/2] tsp salt, plus additional for cooking pasta
  • 6 Tbsp oil, divided
  • [q:1/4] cup red wine vinegar
  • 1 garlic clove, minced
  • [q:1/2] tsp black pepper
  • 6 oz frozen chopped spinach, thawed and squeezed dry
  • 2 cups jarred whole baby artichoke hearts packed in water, rinsed, patted dry, and quartered
  • 1 cup oil-packed sun-dried tomatoes, rinsed, patted dry, and chopped
  • [q:1/2] cup pitted Kalamata olives, chopped coarse
  • [q:1/2] cup pine nuts, toasted
Directions
  1. Bring 4 quarts water to boil in a large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until tender. Drain pasta, rinse with cold water, and drain again, leaving pasta slightly wet.
  2. Whisk oil, vinegar, garlic, the salt, and [q:1/2] teaspoon of the pepper together in a large bowl. Add pasta, spinach, artichokes, sundried tomatoes, and olives. Toss to combine. Cover and let sit for at least 15 minutes.
  3. To finish, stir in pine nuts and season with salt and pepper to taste. Serve.
Nutrition Info
404 Calories, 13 g Protein, 55 g Carbohydrates, 5 g Fiber, 18 g Total fat (2 g sat), 299 mg Sodium, [nutrition:5] Vitamin K, [nutrition:4] Magnesium, Phosphorus, [nutrition:3] Vitamin B1 (thiamine), Folate, [nutrition:2] Vitamin B3 (niacin), Vitamin B6, Iron, Zinc, [nutrition:1] Vitamin A, Vitamin B2 (riboflavin), Vitamin C, Vitamin E, Potassium

Pasta with Garbanzos, Olives and Artichokes

Pasta with Garbanzos, Olives and Artichokes
Prep Time
15 minutes, plus 15 minutes cook time
Number of Servings
Serves 6
Ingredients
  • 12 ounces any EDEN Pasta, 1 pkg.
  • [q:1/4] cup EDEN Extra Virgin Olive Oil
  • [q:1/4] tsp red pepper flakes, or to taste
  • 1 cup onion, diced
  • 6 cloves garlic, diced
  • 1 cup water packed artichoke hearts, quartered
  • 1 cup yellow bell peppers, chopped
  • 2 cups organic vegetable broth or soup stock
  • 1 cup pitted black olives, drained, leave whole
  • 15 ounces EDEN Garbanzo Beans, drained
  • 28 ounces organic whole tomatoes, drained, chopped
  • [q:1/2] tsp EDEN Sea Salt, or to taste
  • 1 Tbsp fresh parsley, minced for garnish
  • [q:1/8] tsp EDEN Black Pepper, or to taste
Directions
  1. Cook pasta as package directs.
  2. While the pasta is cooking, place olive oil, red pepper flakes and onions in a skillet, sauté over medium heat until golden.
  3. Add garlic, artichokes, yellow pepper, and saute until browned.
  4. Add broth, olives, garbanzos and tomatoes. Gently simmer 5 minutes.
  5. Place drained pasta in a large bowl, pour the sauce over and toss.
  6. Season to taste with black pepper and garnish with parsley.
Nutrition Info
443 calories, 14 g fat (27% calories from fat), 13 g protein, 69 g carbohydrate, 8 g fiber, 0 mg cholesterol, 431 mg sodium

Spicy Spinach Artichoke Vegan Grilled Cheese

Spicy Spinach Artichoke Vegan Grilled Cheese
with Green Goddess Dipping Sauce
Number of Servings
Serves 2
Ingredients
  • 4 slices of Food for Life 7 Sprouted Grains Bread
  • 1 cup chopped spinach
  • 1 cup chopped marinated artichokes
  • [q:1/2] cup sliced red onion
  • 1 jalapeño, sliced
  • 1 cup vegan cheese shreds (we used mozzarella and cheddar)
  • 3 Tbsp vegan parmesan
  • [q:1/3] cup + 3 Tbsp olive oil
  • 1 clove garlic, minced
  • 1 cup cashews, soaked
  • [q:1/2] cup fresh cilantro
  • [q:1/2] cup + 1 Tbsp fresh parsley
  • [q:1/4] cup fresh chives
  • 1 medium avocado
  • [q:1/2] lime, juiced
  • salt and pepper
Directions

Green Goddess Dipping Sauce

  1. Add soaked cashews and 1 cup water to a blender and blend to create a cashew cream.
  2. Add fresh herbs (saving 1 tbs fresh parsley for the herb oil), lime juice, avocado, salt and pepper then blend again.
  3. Set aside to chill while you make the sandwich.

Grilled Cheese Sandwich

  1. In a small bowl, mix [q:1/3] cup olive oil with 1 clove of minced garlic, 1 tbsp chopped fresh parsley, 1 tbsp vegan parmesan, and [q:1/4] tsp of sea salt and pepper. Set garlic-herb mixture aside.
  2. Chop and lightly sauté red onion and spinach in 2 Tbsp olive oil until wilted. Add 2 tbs vegan parmesan and the marinated artichokes. Mix, then season with salt and pepper. Set aside in small bowl for easy assembly.
  3. Add 1 tsp olive oil to pan over medium heat. Brush garlic herb mixture on both slices of bread.
  4. Place bread garlic-herb side down into pan and assemble the sandwich with spinach and artichoke mixture, jalapeño slices, and vegan cheeses. Add top piece of bread, garlic-herb side facing outward.
  5. Toast on one side until golden brown, then flip and toast until cheese is melted and the other side is golden brown and crispy.

Serving

  1. Slice grilled cheese and stack on plate, serve dipping sauce on the side. Enjoy!
Nutrition Info
1,769 Calories, 31 g Protein, 0 mg Cholesterol, 100 g Carbohydrates, 10 g Total sugars (0 g Added sugars), 28 g Fiber, 152 g Total fat (15 g sat), 1,608 mg Sodium, [nut:5] Vitamin B12, Vitamin E, Vitamin K, Iron, Magnesium, Phosphorus, [nut:4] Folate, Zinc, [nut:3] Vitamin B1 (thiamine), [nut:2] Vitamin A, Potassium, [nut:1] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Calcium

Artichoke Ribbon Curry

Artichoke Ribbon Curry
Prep Time
10 minutes, plus 25 minutes cook time
Number of Servings
Serves 4
Ingredients
Directions
  1. Heat oil and flour in a medium skillet, stirring constantly for 3 to 4 minutes over a medium-low flame.
  2. Add garlic. Slowly mix in the Edensoy, whisking constantly until smooth.
  3. Add curry powder and shoyu. Simmer 10 to 12 minutes on low, stirring frequently.
  4. While the sauce is cooking, cook pasta as package directs and drain.
  5. Serve sauce ladled over the ribbons and garnish with parsley.
Nutrition Info
340 calories, 10 g fat (27% calories from fat), 14 g protein, 49 g carbohydrate, 4 g fiber, 0 mg cholesterol, 207 mg sodium

Green Bean, Artichoke, and Grapefruit Salad with Olives & Rosemary

Green Bean, Artichoke, and Grapefruit Salad with Olives & Rosemary
Prep Time
25 min prep time
Number of Servings
serves 2
Ingredients

The Salad

  • 10 oz trimmed green beans
  • 1 pink grapefruit
  • 4 artichoke hearts, preserved in olive oil, cut into quarters
  • 8 black olives, preferably Kalamata

The Dressing

  • 3 Tbsp olive oil
  • 3 Tbsp freshly squeezed orange juice
  • 1 heaping tsp finely chopped fresh rosemary
  • Fine sea salt
  • Ground black pepper

The Topping

  • A few fresh rosemary needles (from a sprig of rosemary)
  • A few black peppercorns, crushed with a mortar and pestle
Directions
  1. Bring a large pot of salted water to a boil and blanch green beans for 4 to 5 minutes or until al dente (cooking time can vary depending on freshness of beans). Drain and quickly rinse them with cold water. Set aside. You can prepare beans in advance and keep them covered in fridge.
  2. To cut grapefruit into segments, first peel off outer skin and then cut off white pith. Working over a bowl, hold grapefruit in one hand and use a small, sharp knife to cut between membranes and release segments into bowl.
  3. For dressing, whisk together oil, orange juice, and rosemary. Season to taste with salt and pepper.
  4. In a large bowl, toss together green beans, grapefruit, artichokes, and olives. Drizzle dressing over salad, sprinkle with a few rosemary needles and crushed pepper-corns, and serve immediately.
Nutrition Info
342 Calories, 7 g Protein, 36 g Carbohydrates, 11 g Fiber, 22 g Total fat (3 g sat), 766 mg Sodium, [nutrition:5] Vitamin C, [nutrition:3] Vitamin K, Folate, [nutrition:2] Vitamin B1 (thiamine), B6, E, Magnesium, Phosphorus, [nutrition:1] Vitamin A, B2 (riboflavin), B3 (niacin), Calcium, Iron, Potassium

Summer Shrimp Linguine with Tomatoes & Artichokes

Summer Shrimp Linguine with Tomatoes & Artichokes
Prep Time
total time 20 min
Number of Servings
4
Ingredients
  • 4 oz. linguine
  • 2 Tbsp extra virgin olive oil
  • 20 each - 8 oz. medium shrimp peeled and deveined
  • [q:1/4] cup sliced garlic
  • [q:1/2] tsp pepper flakes or to taste
  • [q:1/4] cup roughly chopped fresh tarragon leaves
  • 1 12 oz frozen package thawed or can of artichoke hearts
  • 2 cups cherry tomatoes halved
  • 1 Tbsp lemon juice
  • [q:1/4] cup Parmigiano finely grated
Directions
  1. Bring a large pot of salted water to a boil. Cook the linguine according to package directions. Drain and reserve.
  2. Heat a sauté pan over medium heat. Add the olive oil and shrimp. Cook, stirring until the shrimp are mostly pink with some gray remaining.
  3. Add the garlic and continue to cook until aromatic and starting to brown. Stir in the pepper flakes, tarragon, artichoke hearts and cherry tomatoes. Continue to cook to heat through. Toss with the linguine.
  4. Taste and adjust seasoning with salt and pepper. Drizzle with lemon juice. Divide between 4 bowls. Sprinkle with Parmigiano.
Nutrition Info
310 Calories, 19 g Protein, 39 g Carbohydrates, 7 g Fiber, 10 g Total fat (2 g sat), 507 mg Sodium, [nutrition:5] Phosphorus, [nutrition:3] Vitamin B6, B12, C, [nutrition:2] Vitamin B3 (niacin), K, Calcium, Folate, Magnesium, [nutrition:1] Vitamin A, B1 (thiamine), B2 (riboflavin), E, Iron, Potassium Zinc

Three Bean Pasta Veggie Salad

Three Bean Pasta Veggie Salad
Prep Time
10 minutes
Number of Servings
8
Ingredients

Pasta Salad

Dressing

Directions
  1. Cook pasta per package directions. While pasta is cooking combine all salad ingredients except the dressing in a large mixing bowl.
  2. When pasta is done, rinse, drain and add to bowl.
  3. Whisk dressing ingredients together, pour over salad, and toss to mix.
  4. Let stand 5 to 10 minutes and serve.
Nutrition Info
438 calories, 12 g fat (24% calories from fat), 18 g protein, 69 g carbohydrate, 16 g fiber, 0 mg cholesterol, 699 mg sodium

Green Bean, Artichoke & White Bean Salad

Green Bean, Artichoke & White Bean Salad
Prep Time
30 minutes
Number of Servings
4
Ingredients
  • 1 cup fresh green beans, trimmed, cut into 1-inch pieces  
  • 1 (8 oz) package frozen artichoke heart quarters (about [q:11/4] c)*
  • 1 (15 oz) can white beans (cannellini, navy, or great northern), rinsed and drained
  • 1 large tomato, diced medium 
  • [q:1/4] cup chopped parsley
  • 2 scallions, sliced
  • 2 Tbsp red wine vinegar
  • 2 Tbsp extra-virgin olive oil
  • [q:1 1/2] tsp Dijon mustard
  • [q:1/2] tsp salt
  • [q:1/2] tsp dried basil
  • [q:1/4] tsp freshly ground black pepper
  • [q:1/4] tsp garlic powder
  • [q:1/4] tsp dried oregano
Directions
  1. Fill a medium saucepan halfway with water and bring to a boil over high heat. Add a pinch of salt and green beans and boil for 4 minutes.
  2. Add artichokes and continue to boil for 5 minutes until vegetables are tender. Drain and add vegetables to a bowl of ice water to cool quickly. Drain again.
  3. Add vegetables and remaining ingredients to a medium mixing bowl and mix well. Chill for at least 2 hours and up to 4 days.