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Grilled Sweet Potato Wedges

Grilled Sweet Potato Wedges
Prep Time
50 minutes
Number of Servings
Serves 4
Ingredients
  • 4 sweet potatoes
  • 1 Tbsp packed brown sugar
  • 1 Tbsp chili powder
  • 1 Tbsp paprika Salt and pepper
  • [q:1/4] cup oil, plus additional for brushing
Directions
  1. Cut each potato into 6 wedges.
  2. Mix brown sugar, chili powder, paprika, salt and pepper to taste, and oil together in a large bowl. Add sweet potato wedges to bowl and toss in mixture to coat.
  3. Prepare a grill for covered indirect grilling over medium heat. Place potatoes on area of grill farthest from highest heat. Cover grill and cook for 30 to 40 minutes, until soft.
  4. Brush wedges with additional oil. Place wedges over direct heat for 3 minutes, turning them halfway through to caramelize. Serve.
Nutrition Info
252 Calories, 3 g Protein, 0 mg Cholesterol, 30 g Carbohydrates, 8 g Total sugars (2 g Added sugars), 5 g Fiber, 14 g Total fat (1 g sat), 348 mg Sodium, [nut:5] Vitamin A, [nut:2] Vitamin B6, Vitamin E, [nut:1] Vitamin K, Phosphorus, Potassium

Green Confetti Salad

Green Confetti Salad
with Crispy Tortilla Chips
Number of Servings
Serves 4
Ingredients
  • 8 Ezekiel 4:9 Sprouted Grain Tortillas
  • 4 cups of green cabbage, shredded
  • 2 cups of Brussels sprouts, shredded
  • 2 cups of Persian cucumbers, diced
  • 1 cup of green onions, diced
  • [q:1/2] cup of chopped fresh basil
  • [q:1/2] cup of chopped Italian flat-leaf parsley
  • 1 cup of chopped cilantro
  • 1 tsp + 1 Tbsp nutritional yeast
  • 4 Tbsp olive oil, divided
  • [q:1/4] cup of lemon juice
  • 1 Tbsp of lemon zest
  • 2 tsp garlic powder, divided
  • 2 tsp sea salt, divided
  • [q:1/2] tsp black pepper, divided
Directions
  1. Preheat oven to 400º Fahrenheit.
  2. Cut 8 Ezekiel 4:9 Sprouted Grain Tortillas into 6 equal-sized pieces. Drizzle with 2 Tbsp of olive oil and toss to coat.
  3. Season with 1 tsp of nutritional yeast, 1 tsp of garlic powder, 1 tsp of sea salt, and [q:1/4] tsp pepper.
  4. Bake in the oven until brown and crisp, about 5 minutes. Set aside to cool.
  5. Shred/chop 4 cups of cabbage, 2 cups of Brussels sprouts, 2 cups of Persian cucumbers, 1 cup of green onions, basil, cilantro, and parsley into small confetti-size pieces.
  6. Combine green salad ingredients in a large bowl. Drizzle in 2 Tbsp of olive oil, [q:1/4] cup lemon juice, 1 Tbsp of zest, 1 tsp sea salt, 1 Tbsp of nutritional yeast, 1 tsp of garlic powder, and [q:1/2] tsp of pepper, then toss to combine.
  7. Serve immediately with tortilla chips.
Nutrition Info
505 Calories, 19 g Protein, 0 mg Cholesterol, 66 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 17 g Fiber, 21 g Total fat (3 g sat), 871 mg Sodium, [nut:5] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Vitamin C, Vitamin K, Phosphorus, [nut:3] Iron, Magnesium, Zinc, [nut:2] Folate, [nut:1] Vitamin A, Vitamin E, Calcium, Potassium

Japanese Potato Salad

Japanese Potato Salad
Tired of the same old classic?
Prep Time
65 minutes
Number of Servings
Serves 4
Ingredients
  • [q:1 1⁄2] lbs medium potatoes, unpeeled
  • [q:1⁄2] large carrot ([q:3 1⁄2] oz), scrubbed and cut into [q:1⁄2]-inch dice
  • [q:1⁄2] large onion ([q:3 1⁄2] oz), cut into [q:1⁄2]-inch dice
  • [q:1 1⁄2] tsp flaky sea salt, divided
  • 10 slender green beans ([q:1 3/4] oz)
  • [q:3/4] cup (6 oz) Soy Milk Mayonnaise
  • [q:1⁄2] tsp freshly ground black pepper
  • 1 medium bunch (7 oz) green or purple mizuna
Directions
  1. Place unpeeled potatoes in a steamer basket set over a large wok filled three-quarters with boiling water. Steam until centers are soft, about 30 minutes. Peel while hot by rubbing in paper towels or a clean kitchen towel. Place potatoes in a medium bowl. Smash while still hot with a potato masher.
  2. Lay a sheet of unbleached parchment paper in steamer basket and strew carrot and onion on paper. Sprinkle with [q:1⁄4] teaspoon of the salt. Cover and cook over rapidly boiling water for 3 to 5 minutes, until soft. Remove steamer basket from wok, set on a large dinner plate, and let vegetables cool to room temperature.
  3. Bring a medium saucepan of water to a boil over high heat. Add green beans and blanch for 1 to 3 minutes, depending on thickness. Drain, refresh under cold running water, and pat dry in a clean tea towel. Slice off stem ends and cut beans crosswise into [q:3/4]-inch pieces.
  4. Add cooled carrot, onion, green beans, mayonnaise, remaining [q:1 1⁄4] teaspoon salt, and the black pepper to smashed potato. Fold together until ingredients are evenly incorporated.
  5. Cut top 2 inches of mizuna leaves off. (Save bottom portion for another dish). Scoop a generous portion of potato salad into a serving bowl and mound a handful of mizuna leaves next to salad. Serve family-style or as a side dish. (Alternatively, serve individually on four salad plates.)
Nutrition Info
313 Calories, 8 g Protein, 0 mg Cholesterol, 39 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 7 g Fiber, 15 g Total fat (1 g sat), 757 mg Sodium, [nutrition:5] Vitamin B6, Vitamin C, Vitamin K, [nutrition:2] Vitamin A, Vitamin B1 (thiamine), Magnesium, Phosphorus, Potassium, [nutrition:1] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin E, Calcium, Folate, Iron

Spring Potato Salad

Spring Potato Salad
Prep Time
35 min prep + 1 hour chill time
Number of Servings
6
Ingredients
  • 2 lb red- or white-skinned potatoes, chopped into approximately 1-inch chunks
  • [q:3/4] cup low-fat mayonnaise
  • 1 Tbsp apple cider vinegar
  • 2 tsp sugar
  • 1 tsp Dijon mustard
  • Salt and freshly ground black pepper
  • 1 cup thinly sliced radishes
  • 3 hard-boiled eggs, chopped
  • [q:1/8] cup chopped fresh dill
Directions
  1. Place chopped potatoes in a large pot and cover with water. Bring to a boil. Reduce heat to medium and cook for 15 to 18 minutes, or until potatoes are tender when pierced with a fork. Drain potatoes and set aside to cool.
  2. Combine mayonnaise, vinegar, sugar, mustard, and salt and pepper to taste in a small bowl. Gently stir mixture in to cooled potatoes.
  3. Add radishes and eggs to potatoes, tossing gently to mix.
  4. Transfer salad to fridge and chill for at least 1 hour.
  5. Garnish with dill and serve.
Nutrition Info
358 Calories, 6 g Protein, 29 g Carbohydrates, 4 g Fiber, 25 g Total fat (4 g sat), 411 mg Sodium, [nutrition:3] Vitamin B6, C, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), Folate, Phosphorus, Potassium

Sticky Chicken Drumsticks

Sticky Chicken Drumsticks
Prep Time
45 min prep time
Number of Servings
serves 4
Ingredients
  • 1 large lime
  • 3 Tbsp brown sugar
  • 2 Tbsp honey
  • 2 Tbsp soy sauce
  • 2 Tbsp minced fresh garlic
  • 1 Tbsp unseasoned rice vinegar
  • 1 tsp sambal oelek (ground fresh chili paste)
  • 1 tsp toasted sesame oil
  • Cooking spray
  • 8 chicken drumsticks (about [q:2 1/2] lb)
  • 1 tsp kosher salt
  • [q:1/2] tsp freshly ground black pepper
  • 3 green onions, thinly sliced on the diagonal
Directions
  1. Preheat oven to 400°.
  2. Grate [q:1/4] teaspoon zest from lime into a small bowl. Squeeze 3 tablespoons juice from lime into a small saucepan. Add brown sugar and next 5 ingredients to saucepan with juice; bring to a boil over medium-high heat, stirring just until sugar dissolves, about 1 minute. Reduce heat to medium, and simmer 2 minutes or just until mixture thickens to a syrupy consistency. Remove from heat and stir in sesame oil. Remove 3 tablespoons glaze to a small bowl. Stir zest into reserved glaze; keep warm and set aside.
  3. Line a baking sheet with foil; coat foil with cooking spray. Place chicken in a single layer on prepared pan and season with salt and pepper. Toss chicken with reserved 3 tablespoons glaze.
  4. Bake at 400° for 15 minutes. Turn chicken over; brush with remaining glaze and bake for 10 to 12 more minutes or until a meat thermometer registers 165°. Place chicken on a platter. Sprinkle with green onions.
Nutrition Info
516 Calories, 49 g Protein, 20 g Carbohydrates, 1 g Fiber, 26 g Total fat (7 g sat), 584 mg Sodium, [nutrition:5] Vitamin B3 (niacin), B6, B12, Phosphorus, [nutrition:4] Vitamin B2 (riboflavin), Zinc, [nutrition:2] Vitamin B1 (thiamine), K, [nutrition:1] Vitamin C, Iron, Magnesium, Potassium

Springtime Salad with New Potatoes

Springtime Salad with New Potatoes
Prep Time
20 minutes
Number of Servings
Serves 4
Ingredients
  • Salad

    • 2 lb small new potatoes
    • 4 cups mache (or spring mix, baby lettuce, or baby spinach leaves)
    • [q:1/4] cups fresh chives, snipped into very small pieces
    • 8 to 10 new radishes, thinly sliced
    • 1 English cucumber, thinly sliced
  • Dressing

    • [q:1/4] cup freshly squeezed lemon juice
    • [q:1/2] tsp finely shredded lemon zest
    • [q:1/4] cup extra-virgin olive oil
    • 1 small clove garlic, pressed
    • 1 tsp thyme
    • [q:1/2] tsp salt
    • [q:1/4] tsp freshly ground black pepper
Directions
  1. Lightly scrub potatoes and cut in half. Steam or boil for 15 to 20 minutes until easily pierced by tip of sharp knife.
  2. Drain and set aside to cool.
  3. Wash and spin greens dry, then combine in a large salad bowl with sliced radishes, cucumber, chives, and cooled potatoes.
  4. Toss gently to combine.
  5. Whisk together all ingredients for dressing or place in a jar and shake to blend. Dress salad and serve immediately.
Nutrition Info
319 Calories, 6 g Protein, 0 mg Cholesterol, 45 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 6 g Fiber, 14 g Total fat (2 g sat), 334 mg Sodium, [nut:5] Vitamin B6, Vitamin C, Vitamin K, [nut:2] Vitamin B1 (thiamine), Folate, Magnesium, Phosphorus, Potassium, [nut:1] Vitamin A, Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin E, Iron, Zinc

Mediterranean Layer Dip with Pita

Mediterranean Layer Dip with Pita
Prep Time
10 minutes, plus 5 minutes for Vinaigrette
Number of Servings
Serves 14
Ingredients
  • 2 (16 oz) containers hummus
  • 1 cucumber, peeled, seeded, and diced (about 2 cups)
  • 2 oz crumbled feta cheese (about [q:1/2] cups)
  • [q:1/2] cup chopped jarred roasted red bell peppers
  • [q:1/2] cup chopped pitted Kalamata olives
  • [q:1/2] cup chopped drained canned artichoke hearts
  • [q:1/4] cup chopped fresh mint
  • [q:1/4] cup Versatile Vinaigrette
  • Pita chips
Directions
  1. Spoon hummus in a large trifle dish.
  2. Top with cucumber, feta, peppers, olives, artichoke hearts, and mint. Drizzle with Versatile Vinaigrette.
  3. Serve with pita chips.
Nutrition Info
252 Calories, 8 g Protein, 24 g Carbohydrates, 5 g Fiber, 14 g Total fat (2 g sat), 482 mg Sodium, [nutrition:2] Phosphorus, [nutrition:1] Vitamin B1 (thiamine), Vitamin B6, Vitamin C, Vitamin E, Vitamin K, Iron, Magnesium, Zinc