Vegan Greek Farro Bowl

 Vegan Greek Farro Bowl

Such a satisfying meal in one bowl!

Ingredients:

1 1/2 cups dry farro

1 red or yellow bell pepper, thickly sliced & coated with a bit of oil

1/3 block Trader Joe’s vegan feta

2 Field Roast sausages

4-6 large leaves of chard, roughly chopped, stalks included

3 Tbsp Meyer lemon olive oil

2 cloves garlic, minced 

1/2 large shallot, sliced

1 tsp dried oregano 

Salt & black pepper to taste

Sprinkle of lemon juice

Directions:

1. Prepare farro and sausages according to packages. While farro and sausages are cooking, roast slices of bell pepper on a roasting pan, turning and moving around until soft and slightly blackened.

2. Slice sausages and set aside. Drain farro and set aside.

3. To a large cast iron skillet over high heat, add olive oil. Quickly add chard and turn down flame to medium. Stir for a bit.

4. Add garlic, shallot, and bell pepper. Stir thoroughly.

5. Add farro, sausage, oregano, salt, and pepper. Stir thoroughly.

6. Add feta, stirring well. Add a bit more olive oil if needed to keep chard from sticking. Add lemon juice.

7. Stir all well until heated through and feta is slightly melty.

8. Serve & enjoy!

Notes:

*Experiment with adding sliced kalamata olives, quartered artichoke hearts, and red chili pepper. 

*Great served hot or cold, good for potlucks!

Minty Sweet Potato Protein Bowl

 MINTY SWEET POTATO PROTEIN BOWL

Ingredients: 

1 sweet potato, peeled & diced & nuked in a covered bowl with a bit of water for 3 mins

1/4 package Trader Joe’s cooked lentils

1 serving quinoa, prepared according to package

Handful fresh mint leaves

2 Tbsp. olive oil

Juice of 1/2 lemon

4 minced garlic cloves

1 Tbsp. Aleppo pepper

1/2 avocado

1 green onion

Salt to taste

Directions:

1. Add cooked sweet potato, quinoa & lentils to your bowl.

2. Blend lemon juice, olive oil, Aleppo pepper, avocado, salt, and mint leaves well. Add a bit of water for a thinner sauce.

3. Top bowl with sauce and a couple of mint leaves for garnish.

Notes:

*Great served hot or cold.

*Perfect make-ahead lunch for the office.

*Add a handful of spinach leaves for more nutrients.

Spicy, Minty Lentils & Broccoli

SPICY, MINTY LENTILS & BROCCOLI

I love this recipe so much because it’s easy (~10 mins to prep), healthy (complete proteins & green stuff!), and has lots of different layers of flavor (literally). It’s great to make ahead for a tasty weekday office lunch - just leave off the sauces & mint until right before you eat it. Enjoy!

Ingredients:

1 head of broccoli, chopped

1 serving prepared rice, quinoa, or mixed grains

1/4 package Trader Joe’s cooked lentils

2 Tbsp avocado oil

1 Tsbp olive oil

Splash lemon juice

Sprinkling of garlic powder, onion powder, black pepper & smoked paprika

2 Tbsp Trader Joe’s zhoug sauce

2 Tbsp hummus (preferably roasted garlic)

Approximately 12 mint leaves, thinly sliced

Directions:

1. Heat cast iron pan on high heat. Add avocado oil when hot.

2. Add broccoli and cover, allowing to cook on high for several minutes. Sprinkle with lemon juice and spices. Continue cooking for several minutes until broccoli is tender and charred, stirring occasionally. Add olive oil at the end of cooking and set broccoli aside.

3. Heat lentils in the pan, adding a bit of olive oil if necessary.

4. Layer the cooked grains and lentils into a bowl. Cover with broccoli. Add a layer of hummus and zhoug. Sprinkle with mint. 

5. Enjoy! 😋

Aleppo Fried Rice

Aleppo Fried Rice

Fast, easy, healthy, cheap + delicious lunch for one! 

Ingredients:

• 1/2 bag Trader Joe's frozen brown rice
• TJ's Tunisian olive oil
• 1/4 package TJ's pre-cooked lentils
• 1/8 white or yellow onion, sliced
• Aleppo pepper, to taste
• Fresh or dried mint, to taste
• 1 tsp. garlic powder
• Black pepper, sprinkle
• Smoked paprika, sprinkle
• Ground cumin, sprinkle
• 1 tsp. lemon juice
• Handful spinach leaves
• Fresh mint for serving

Directions:

1. Microwave rice according to package
2. Meanwhile heat olive oil in a wok over high heat
3. Add lentils + onion, stir for a couple of minutes
4. Sprinkle generously with Aleppo pepper, stir
5. Add mint, garlic powder, black pepper, smoked paprika, ground cumin + lemon juice, stir
6. Add more olive oil + spinach 
7. Add rice, stir well until spinach is wilted + rice is thoroughly mixed in
8. Sprinkle with fresh mint + enjoy!

Funky Avocado Toast

FUNKY AVOCADO TOAST

Why be basic when you can be funky?

Ingredients:

1/2 avocado
1/3-1/2 can garbanzo beans, rinsed and drained
2 garlic cloves
1/2 lime
1/4 red onion
1 Tbsp. minced ginger
Olive oil
Turmeric
Salt
Pepper
Red chili pepper flakes (or small chili pepper of your choosing)
2 sliced radishes, sliced cherry tomatoes, or other toppings
Your favorite bread

Directions:

1.  Toast slices of bread.
2.  Meanwhile, heat 1/2 of olive oil in saute pan over medium-high heat.  Add garbanzo beans.  Stir, sprinkle with turmeric, salt, red chili pepper flakes, and black pepper to taste (approximately 1/2 teaspoon each).  Saute until just starting to brown.  Let cool for a few minutes.
3.  Use a stick (immersion) blender or food processor to blend garbanzo bean mix with garlic, avocado, lime, onion, ginger, (and chili pepper if not using flakes) and enough olive oil to reach desired consistency.
4.  Spread on toast and top with radishes or other toppings.

Notes:

*Garlic and ginger and avocado and olive oil and garbanzo beans and turmeric are so, so good for you - but I know you know that.
*There are so many tasty ways to experiment with this - use Meyer lemon instead of lime, add smoked paprika, add 1 tablespoon tahini, etc.

SWEET POTATO-AVOCADO POCKETS

Inspired by Costco's chicken and carne asada bakes.  Great for kids, picnics, potlucks & sharing!

Ingredients:

4-6 small sweet potatoes, peeled and diced
3 Tbsp. olive oil
1 tsp. + 1 tsp. garlic powder
1/2 tsp. black pepper
1 tsp. paprika
1/2 tsp. salt
2 sheets puff pastry, thawed according to package
1/2 avocado, diced
5-6 small tomatoes, diced
1/2 cup shredded Mexican blend cheese or mozzarella cheese
1/2 cup cooked black beans
Juice of 1/2 lime
1 tsp. coriander powder
2 handfuls spinach leaves, finely chopped or torn
1/4 cilantro leaves, chopped
1 egg, lightly beaten with 1 Tbsp. water

Directions:

1.  Preheat oven to 375°.  In a gallon size zipper top plastic bag, thoroughly mix sweet potatoes, olive oil, 1 tsp. garlic powder, black pepper, paprika, and salt.

2.  Bake sweet potatoes on a sheet of aluminum foil on a cookie sheet for 15 minutes.  Stir around sweet potatoes with tongs and bake for an additional 15 minutes, or until lightly browned and soft.  Set cooked sweet potatoes aside to cool.

3.  In a large bowl, mix tomatoes, 1 tsp. garlic powder, avocado, cheese, lime juice, coriander, black beans, spinach, cilantro, cooled sweet potatoes, and salt and pepper to taste.

4.  Turn oven up to 400°.  Unfold puff pastry on lightly floured flat surface.  Slice lengthwise along score marks (into thirds).  Towards one end of each piece of puff pastry (leaving approximately 1/2" of space empty at the end and 1/4" on each side), scoop in a handful of the sweet potato mix.  Fold the puff pastry over and squish together the sides, gently folding them up a bit, and roll over the ends.

5.  Brush each pocket with egg mixture and place onto a lightly oiled piece of aluminum foil on a cookie sheet.  Bake for 18-20 minutes, or until browned.

6.  Douse liberally with Cholula and enjoy!

Notes:

*Kids can help by squishing the sweet potatoes in the bag, mixing the veggies, filling the pockets, or applying the egg mixture.

LIFE'S A BEACH PASTA SALAD

Perfect for an impromptu beach trip or summer potluck!

Ingredients:
(Makes 4 side dish portions or 2 entree portions)

1/2 package orzo pasta
4 carrots, diced
1 zucchini, diced
1 green onion, sliced
1 can artichoke hearts, drained & excess liquid squeezed out, chopped
1/2 can garbanzo beans, drained & rinsed
4-5 garlic cloves, minced
Juice of 1/2 lemon
Olive oil
Dried dill, 2 shakes
Dried oregano, 1 shake
Dried thyme, 1 shake, rubbed between fingers to release flavor
1/3 cup grated Parmesan cheese
Salt, to taste
Pepper, to taste

Directions:

1.  Cook orzo according to package.

2.  While orzo is cooking, nuke carrots and zucchini in a bowl covered with microwave-safe plastic wrap with a bit of water, stirring once during cooking, until tender but not overly soft (approximately 3 minutes total).  Drain and thoroughly rinse cooked veggies with cold water.

3.  When orzo is done, immediately drain and thoroughly rinse with cold water to stop cooking.  Place in large mixing bowl and stir in a bit of olive oil.  Add veggie mixture and green onion to mixing bowl and stir gently.

4.  Add all remaining ingredients to bowl, mixing gently but thoroughly.  Add salt and pepper to taste.

5.  Serve with crusty French bread.

Notes:

*Try to make a couple of hours ahead and chill in fridge - flavors blend marvelously!

*To pack for the beach, make far enough ahead that toasted bread and pasta salad have a chance to thoroughly cool down before putting in cooler.

*Would be good with small, previously-cooked/thawed shrimp added and/or a shake of red pepper flakes.

*Add whatever your child's favorite veggie is to increase likelihood of consumption!  Also, using bread as a "spoon" makes eating it more fun!

*Kids can help by stirring all ingredients.

ZESTY TOFU SALAD

Ingredients:
(Makes 2 entree portions)

Several leaves green lettuce, chopped
Handful shredded/chopped green cabbage
2 green onions, sliced
1/2 red bell pepper, thinly sliced
2 mushrooms, thinly sliced
1 carrot, diced
3 shitake mushrooms, diced
1/2 brick firm tofu, cut into 1/2" cubes
2 Tbsp. canola oil
1 Tbsp. + 1 Tbsp. toasted sesame oil
1 Tbsp. + 1 Tbsp. rice vinegar
1 Tbsp. + 1 tsp. crushed garlic
1 Tbsp. + 1 tsp. crushed ginger
3 Tbsp. orange juice
1 Tbsp. soy sauce
Black pepper, to taste
Lemon juice, just a squeeze

Directions:

1.  Heat canola oil in wok over high flame.  Add tofu and mushrooms, stirring gently.

2.  Continue cooking tofu, allowing it to just start to brown on one side before stirring and turning, unsticking as you go.

3.  Add 1 Tbsp. sesame oil, 1 Tbsp. rice vinegar, 1 Tbsp. garlic, and 1 Tbsp. ginger to the wok, stirring to coat tofu thoroughly.

4.  Continue cooking tofu until browned on all sides.

5.  Combine all remaining veggies in medium bowl.  Lay cooled tofu over the top.

6.  Mix orange juice, soy sauce, black pepper, lemon juice, and remaining garlic, ginger, sesame oil, and rice vinegar in a small bowl.  Pour over salad and serve.

Notes:

*Great to take with you to work or school for lunch.  Just separate the tofu from the veggies and keep dressing in a small container.

*To make kid-friendly, cook veggies (minus lettuce and cabbage) with tofu and add spinach leaves.

ROASTED VEGETABLE & MAHI MAHI SALAD

Ingredients:
(Makes approximately 4 entree size portions)

1 package Trader Joe's frozen mahi mahi
1/2 package Trader Joe's fresh asparagus (approximately 5 thick stalks)
3 thick-sliced rounds eggplant
1/2 red bell pepper, thickly sliced
Several mushrooms, diced
1 tomato, diced
1 package Trader Joe's butter lettuce & raddichio mix
Olive oil
Trader Joe's poultry seasoning
Black pepper
Salt
Garlic powder
1/2 tsp. dried oregano
1/2 tsp. dried thyme
Several Tbsp. balsamic and/or red wine vinegar
1 Tbsp. lemon juice
1 Tbsp. non-fat yogurt

Directions:

1.  Thaw fish by running package under hot water for several minutes, flipping and moving occasionally.  Rinse and pat fish dry.

2.  Cover eggplant slices with salt and set aside to drain in the sink. After 10 minutes, rinse and pat dry.

3.  Heat a grill pan over a medium-high heat.

4.  Lightly brush asparagus, eggplant slices and bell pepper with olive oil and sprinkle with garlic powder.  Lay on the grill.

5.  Allow vegetables to cook until just starting to blacken, flipping and rearranging as necessary.  Remove from grill pan and allow to cool.

6.  Preheat broiler.

7.  Lightly brush fish with olive oil and sprinkle each side with poultry seasoning.  Grill each piece of fish until grill marks appear on both sides.  Transfer to a foil-lined baking pan and put in broiler for approximately 8-10 minutes, or until fish is cooked through and flaky, then set aside.

8.  Once grilled veggies are cool, chop all.

9.  In a large bowl, combine lettuce mixture, mushrooms, tomato, and grilled veggies.

10.  In a small bowl, mix several tablespoons olive oil, vinegar, oregano, thyme, 1/4 teaspoon garlic powder, lemon juice, yogurt, and salt and pepper to taste.  Stir vigorously with a fork until well-combined.

11.  Pour almost all dressing over salad and mix very well with tongs until all veggies are thoroughly covered.  Divide evenly into flat bowls.

12.  Cut fish into long slices and lay several pieces on top of each bowl of salad.  Pour remainder of dressing over the top of each salad and serve.

Notes:

*Surprisingly easy & delicious!

SQUASHADILLA



This surprisingly hearty recipe may require a leap of faith on the combination of ingredients for you (like it did for me), but please trust me!  The end result is worth it.

Ingredients:
(Makes 1 lunch entree sized portion)

1/4 butternut squash
1/2 jalapeño, sliced lengthwise and diced
Sprinkle black pepper
Sprinkle chili powder
1 tsp. minced garlic
Sprinkle dried oregano
1/4 white onion, sliced
1 Tbsp. canola oil
Salt
Juice of 1/2 Meyer lemon
1 egg
Milk for scrambling egg
1/2 avocado, sliced
Handful Trader Joe's shredded Mexican cheese blend
1 Trader Joe's Whole Wheat Olive Oil tortilla

Directions:

1.  Cook butternut squash according to the instructions that will no doubt be included on a sticker on the thing.  (Usually slice lengthwise and bake cut-side down in a baking dish with 1/4 inch of water at 350 for 45 minutes.)  Scoop out the flesh and set aside the extra for future recipes.

2.  Scamble the egg with milk in a large-ish pan.  Set aside.

3.  Using the same pan (because seriously, who needs more dishes to do??), heat oil over medium heat.  Add sliced onion, sprinkle with salt, pepper, and lemon juice to taste.  Cook, stirring frequently, until onions start to brown/blacken.  Set aside.

4.  In a small food processor (y'all know how I love me some Cuisinart handheld blender with food processor attachment), combine squash, jalapeno, black pepper, chili powder, garlic and oregano.  Blend until well mixed but not yet smooth.  Mix in the egg and the onions.

5.  Over medium heat, warm the tortilla in the pan.  Sprinkle one half of the tortilla with half the cheese.  With a spatula, scoop onto the cheese the squash mixture.  Sprinkle with the other half of the cheese and lay in the avocado slices.  Fold over the tortilla and press down with a spatula to squish the ingredients together and get the cheese to melt well.  After a minute or two, flip it and press down on the other side.

6.  Slice and serve with Valentina or Tapatio.

Notes:

*This amount of jalapeno will make it pretty darned spicy.  For less spice, remove the seeds from the jalapeno or use just the tip.

*Leave out the jalapeno and onion to make it kid-friendly.

FAST 'N FRESH ANGEL HAIR DIABLO

FAST 'N FRESH ANGEL HAIR DIABLO

The best part of this dish (my favorite thing to throw together for lunch) is that you can probably make it with what you've already got in your fridge and cabinets. The second best part is that it's delish! And the third best part is that each serving costs about $0.50...hard to beat!

Ingredients:

(Makes 2 adult-sized entree servings)

2 servings angel hair pasta

2 tomatoes, chopped

Handful of spinach, torn or sliced

2 green onions, sliced or cut with scissors

1/2 jalapeno, finely diced

2 eggs

Dash of thyme

Dash of basil

Black pepper, approximately 1/2 tsp.

Olive oil

Salt

Parmesan cheese, to taste (at least several Tbsp.)

Squeeze of fresh lemon juice

Red pepper flakes

[Optional: Few Tbsp. pasta sauce]

Directions:

1. Cook pasta according to package in salted water.

2. In the meantime, stir eggs over low heat in small omelette pan until well cooked.

3. Add cooked eggs to the bottom of a large bowl. Add red pepper, jalapeno, green onions, Parmesan cheese, black pepper, thyme, and basil.

4. Drain pasta when cooked and add to bowl. Drizzle with olive oil and lemon juice.

5. Top with tomatoes and spinach.

6. Stir very well and serve topped with extra cheese [and pasta sauce].

Notes:

*Kid-friendly if you leave out the jalapeno, green onion (if your kid is picky like mine) and red pepper.

*To make it even faster, use hot tap water to start with (cuts down on boiling time).

*To make it wheat-free, use Trader Joe's Brown Rice Spaghetti.

SQUARE MEAL MAC 'N CHEESE

SQUARE MEAL MAC 'N CHEESE

This one is a shout-out to those of you with picky eaters...even my ultra-finicky daughter gets all the food groups in when I make this.

Ingredients:

(Makes approximately 2 kid-size portions)

1 packet Trader Joe's (or other single serving) Microwavable Mac 'n Cheese

10 baby carrots, sliced

Handful garbanzo beans, drained

Handful spinach leaves, torn or chopped into miniscule bits

Olive oil

Parmesan cheese

Water

Directions:

1. Heat olive oil in a small sautee pan over medium heat. Add garbanzo beans and cook for approximately 4 minutes, stirring occasionally.

2. Meanwhile, place carrots in a microwave safe bowl and add a few tablespoons of water. Cover with plastic wrap and microwave on high for one minute; stir; cook another minute; stir; cook one more minute.

3. Drain water from carrots and add to beans in pan.

4. Mash beans and carrots in pan with a fork until well mixed.

5. Follow directions for making mac 'n cheese.

6. Add spinach and a tablespoon or so of parmesan cheese to pan and mix well. Cook one or two more minutes.

7. Combine veggie mix with cooked mac 'n cheese. Sprinkle with more parmesan cheese.

Notes:

*Kids can help by stirring the cheese into the cooked macaroni (my daughter loves that).

*If necessary, feel free to recreate "Close Encounters of the Third Kind" with your parmesan pile...atleast they're getting dairy, grains, legumes and two colors (!) of veggies.

*This is a good one if you're trying to feed kids from different age groups...just leave out the extra parmesan for little ones when you're concerned about the sodium.

*My daughter will eat this despite a passionately-professed dislike of beans...I'm not sure she actually knows there are beans in it and I am not about to tell her. If you know her, please don't tell her either, okay?

OPEN FACE SOUTHWEST SANDWICH

OPEN FACE SOUTHWEST SANDWICH





Ingredients:
(Makes 1 serving)

1/4 baguette, sliced in half lengthwise
Handful Trader Joe's Shredded Pepper Jack cheese
Olive oil
Garlic powder
6 cherry or plum tomatoes, cut in half lengthwise
1/2 avocado, sliced into pieces


Directions:

1. Preheat toaster oven for 5 minutes on broil/toast setting.

2. Drizzle each half of sandwich with olive oil; sprinkle with garlic powder.

3. Layer slices of avocado on each slice of bread.

4. Layer with tomato slices.

5. Sprinkle liberally with cheese.

6. Place on foil in toaster oven on broil/toast setting for 5 minutes.

Notes:

*This seems really gourmet when you're eating it and is a nice change of pace, but it couldn't be any easier or faster to make...can't beat cheesy, toasty & yummy in under 10 minutes!

*Nice way to use up pieces of bread that you steal, uh, I mean, rescue from being thrown out at restaurants. Not that that's what I did. But thank you, Cheesecake Factory, for your endless baskets of tasty bread. :)

*If you have the time and patience, tomatoes would be even better if more thinly sliced.

BUFFALO CHICKEN SALAD

BUFFALO CHICKEN SALAD
(Makes 2 entree portions)

Ingredients:

1/2 package Trader Joe's organic baby spinach (approx. 3 oz.)
1/4 red onion, sliced
4 mushrooms, sliced
2 stalks celery, sliced
6 baby carrots, sliced
1 Trader Joe's free range, organic chicken breast, rinsed, patted dry, and sliced into 4 equal-sized pieces
1/4 bottle Louisiana Wildly Wicked Chicken Wing Sauce (or other hot wing sauce)
2 (or more) Tbsp. butter
Several Tbsp. Trader Joe's ranch dressing (or other ranch or blue cheese dressing)
Several Tbsp. vegetable oil
black pepper, to taste
garlic powder, to taste
chili powder, to taste

Directions:

1. Split spinach into two plates or pasta (wide, shallow) bowls.
2. Top each bowl with equal parts carrots, onion, mushrooms, and celery.
3. Heat oil in a sauce pan over medium-low heat.
4. Add chicken and cook 3 minutes.
5. Sprinkle chicken with pepper, garlic and chili powder; flip and cook 2 minutes.
6. Flip chicken and sprinkle other side with pepper, garlic and chili powder; cook 1 more minute.
7. Remove chicken to paper towel and turn heat off under pan.
8. Melt butter in pan, add wing sauce and stir until mixed.
9. Slosh chicken around in sauce mixture until coated well on both sides.
10. Remove chicken to cutting board; slice into bite-size pieces; split equally between salad bowls.
11. Drizzle remaining sauce mixture from pan over chicken.
12. Drizzle ranch dressing over salad.

Notes:

*Always take meat recipes proferred by a vegetarian with a grain of salt.

*It's a good idea to have a splatter guard over the pan when cooking the chicken, unless you enjoy having people stare at your chest trying to decipher what is all over your shirt.

ZESTY SUMMER WRAPS

ZESTY SUMMER WRAPS

Ingredients:
(Makes 2 wraps)

½ cup dry quinoa
1 cup veggie or chicken broth (or water)
2 large, “burrito size” tortillas
Several tablespoons hummus (about ¾ small container from Trader Joe’s)
¼ red bell pepper, julienned
8 baby carrots, julienned
¼ red cabbage, chopped
Handful fresh spinach leaves
¼ red onion, julienned
Mango-mustard salad dressing (or other fruity, vinegar-based dressing) to taste
[Optional: ½ can cooked chicken]

Directions:

1. Cook quinoa according to package (generally 2-to-1 ratio broth/water to quinoa) and set aside.
2. Tear spinach leaves into a large bowl.
3. Add cabbage, onion, and carrots.
4. Drizzle dressing over mixture and stir well.
5. Stir in cooled quinoa and let mixture sit a while, preferably a half-hour or so. [Optional: add chicken]
6. Spread hummus over one side of each tortilla.
7. Put half of veggie mixture on one edge of tortilla, leaving either end empty (about an inch or two on each end).
8. Roll tortilla until mixture is wrapped, fold in each end and continue rolling.
9. Cut in half and serve with extra hummus and dressing for dipping.

Notes:

*Great for picnics.
*Cut in quarters or smaller for preschoolers, and serve lots of extra dip.
*Surprisingly filling, even without meat.
*Kids can help by stirring veggies with dressing or spreading hummus on tortillas.