2 tsp extra-virgin olive oil
3/4 pound sugar snap peas, trimmed of stems and strings
1 1/2 tsp chopped fresh marjoram
1 tsp fresh lemon juice
1/4 tsp grated lemon zest
1/4 tsp salt
1/8 tsp freshly ground black pepper
In a large frying pan, heat the olive oil over medium heat. Add the peas and sauté until tender-crisp, about 4 to 5 minutes. Stir in the marjoram, lemon juice and zest, salt and pepper and toss gently to mix. Serve immediately.
2 cans cooked black beans
1 bunch cilantro
1/2 red onion
1 Tbsp cumin
1/2 Tbsp coriander
1/2 lime, juiced
Salt and pepper, to taste
Pumpkin Seed Garnish
1 cup pumpkin seeds
1 Tbsp honey
1 oz lime juice
Cayenne, to taste
Add jalapeño, red onion and cilantro to food processor. Pulse until roughly chopped, remove and set aside. Add black beans and pulse until semi-smooth. Add coriander, cumin, lime juice and jalapeño mixture. Pulse, then season to taste.
For pumpkin seed garnish, whisk honey and lime juice until combined. Sprinkle cayenne to taste and toss dressing with pumpkin seeds.
Sprinkle pumpkin seeds on top of black bean dip and serve with crackers or tortilla chips.
Introducing the Seed
Great on sandwiches as an alternative to mayonnaise, on crackers, or with fresh veggies.
2 medium-size zucchini (1/2 pound)
1 tsp tarragon or white wine vinegar
1 tsp sugar
1 tsp salt
1/4 cup packed fresh parsley sprigs
1/4 cup chopped fresh chives
1 (3 oz) package cream cheese, softened
1/4 tsp ground black pepper
Line medium-size bowl with double thickness of cheesecloth. Coarsely grate unpeeled zucchini into the cheesecloth. Squeeze grated zucchini very lightly over bowl to extract some of the moisture from zucchini. Sprinkle with vinegar, sugar and 1/2 teaspoon salt. Toss gently; cover; set aside 1 hour. In food processor, with chopping blade, process parsley and chives until very finely chopped. Gather ends of cheesecloth; squeeze zucchini to drain out as much liquid as possible. Add drained zucchini to processor; process until smooth. Add softened cream cheese, remaining 1/2 teaspoon salt, and the pepper. Process until well-combined. Press into small bowl. Cover and refrigerate several hours or overnight.
Servings: 8 wedges
3 tsp canola oil, divided
1 bunch fresh spinach leaves, cut into 1-inch ribbons
1/2 cup corn (frozen or freshly cut off the cob)
2 10-inch whole wheat tortillas
3/4 cup shredded Monterey Jack cheese
Heat the oil in a large, nonstick skillet over medium-high heat. Add the spinach and stir until it wilts. Add corn. Cook, stirring, until the corn is warmed through, 3 minutes longer. Transfer the spinach and corn mixture to a bowl. Wipe out the pan and return it to the heat. Coat pan with remaining 1 teaspoon of oil. Sprinkle half the cheese over the tortilla. Spread the spinach mixture over the cheese, leaving a 1/2” border around the edge. Sprinkle with remaining cheese and top with the second tortilla. Cook until it is crisp and lightly browned on the bottom and the bottom layer of cheese is melted, 2 minutes. Turn the quesadilla by sliding it onto the plate. Invert a second plate over it, press the plates together, and flip them. Slide the quesadilla, uncooked side down, back into the pan and crisp the second side. Place on a plate and cut the quesadilla into 8 wedges. Serve immediately, accompanied by your favorite salsa.
Servings: You decide on portioning
Leftover chicken or tofu, cubed
Prepared veggies of choice (carrots, cabbage, green onion, snow peas, etc)
Peanut sauce (store bought, or make your own by mixing peanut butter, soy sauce, sugar and chili sauce if you like it hot)
Black beans, cooked
Corn, fresh or frozen kernels
Mix filling ingredients in a bowl. Spoon into lettuce leaves, wrap and secure with toothpick.
Leaves Make Food