lentil bolognese (v/gf)
MARVELOUS MEDITERRANEAN EBOOK – FREE
harissa roasted carrots and quinoa v/gf)
grilled apricots w/ balsamic blueberries & goat cheese
curry sweet potato hummus (v/gf)
citrus kale salad with orange maple salmon (gf)
- 2 carrots
- 1 onion
- 1 red bell pepper
- 7 button mushrooms
- 2 tbsp oliv oil
- 2 tsp dried oregano
- 2 tsp dried basil
- 1 tsp pepper
- 1 tsp salt
- 3 cloves of garlic
- 2 tbsp tomato paste
- 3/4 cup red wine
- 1 can diced tomatoes
- 3 cups water
- 1 1/3 cup dried lentils
- 3 cups chopped kale
- Roughly chop the veggies, then dump in the food processor.
- Pulse until finely chopped.
- Heat a large pot over medium-high heat. Add olive oil.
- Toast the spices and garlic for 3 minutes.
- Add the veggies and cook for 15 minutes.
- Add the tomato paste and wine and cook for 10 minutes.
- Pour in the diced tomatoes, water, and lentils. Stir to combine.
- Bring to a boil, then cover and reduce heat to low.
- Simmer for 30 minutes.
- Add chopped kale, stir, then cover and simmer for an additional 15 minutes.
What is more SUMMERTIME than grilling out?
Drawing a blank? Yeah me too.
Corn on the cob, burgers, kabobs, ribs, all classic, delicious, better-when-grilled foods.
Now add apricots to that list.
Grilling brings out the deep sweet notes of fruit. Softening until tender and caramelizing with a slight char.
Sounds good huh? It gets even better when paired with juicy blueberries, tangy balsamic, and creamy goat cheese.
The perfect summer appetizer in like 5 minutes!
Start this delicious journey by slicing your apricots in half and removing the pits.
Next, set them on a hot grill (or grill pan) for about 3 minutes.
Carefully remove and let cool.
Now let’s talk about the garnishes!
I always have a stash of blueberries in my freezer for smoothies, yogurt, etc. My favorites are the mini wild blueberries from Trader Joe’s.
Dump a handful of these blueberries into a small pot. While heating on low to defrost, add some balsamic vinegar. I used this dijon balsamic dressing from Sir Kensignton’s (it’s what I had on hand), and it was FABULOUS!
All that’s left is assembly!
First the goat cheese.
Then the balsamic blueberries.
And that’s all she wrote folks!
Serve them up and watch all your cookout guests ooo-ahh over your super fancy (but super easy) appetizer!
Alright, so who’s coming over to snack on these with me??
Grilled Apricots with Balsamic Blueberries & Goat Cheese
- 12 apricots
- 1/2 cup frozen wild blueberries
- 2 tbsp Sir Kensington’s Dijon Balsamic sub and balsamic
- 2 oz soft goat cheese
- Slice the apricots in half and remove the pits.
- Place apricots face down on the grill for 2-3 minutes.
- In a small saucepan, combine blueberries and balsamic until the blueberries are thawed.
- Add goat cheese and blueberries into the apricot crevices.
- 1 can of chickpeas
- 1 roasted & mashed sweet potato
- 1/2 cup tahini
- 1 1/2 tbsp curry powder
- 1 tsp salt
- 1 tsp paprika
- 1 tsp pepper
- Drain and rinse the can of chickpeas. (pro tip: boil for 5 minutes for smoother blending!)
- Add all of the ingredients to a food processor or blender.
Crispy broiled fish with creamy jalapeno undertones topped with zesty homemade salsa.
Does it get any better than that?
What if I told you it took all of 15 minutes to put together…
Winnner winner fish dinner!
Fish can be one of those “I don’t cook it cause I know I would fail” foods.
It’s easier than chicken in my opinion…
And this simple recipe in particular couldn’t be more fool proof.
First of all, it only requires 3 ingredients: a fish fillet (I get mine from Thrive Market), Zubiate’s Cocina Creama, and Beanfields Jalapeno Chips.
Smear the creama over the fish fillet. It’s going to act like glue for those crispy crushed tortilla chips. But unlike glue – it’s the most deliciously spicy vegan creama you’ll ever get your hands on!
How do I make tortilla bread crumbs Katie?
Then press onto your fillet.
Then all you’ve gotta do it pop it in the oven!
I usually broil fish when I cook it in the oven. Why? It will quickly crisp the outside without over-cooking the flesh of the fish.
And it only takes about 10 minutes!
Now let’s talk about what’s goin on on top of the fish.
Fresh mango salsa!
Again, so simple and delicious and you’ll probably be eating it straight up with a spoon…
At least I did.
Can you believe all of this produce was from Misfits Market?!
Talk about gorgeous!
The “secret sauce” of this pico combines salsa, cumin, garlic, fresh cilantro, and lime juice.
Mix the sauce. Add the veggies and mango.
And dig in!
Just make sure to save some for your fish…
Jalapeno-Crusted Broiled Cod with Mango Salsa
- 1 fish fillet *I used Cod
- 2 tbsp Zubiates Cocina Vegan Crema
- 1/3 cup crushed Beanfield’s Jalapeno Chips
- 1 mango
- 1/2 red bell pepper
- 1/2 green bell pepper
- 5 green oinions
- 2 garlic cloves
- 1/2 tsp cumin
- 1/3 cup salsa
- fresh lime juice
- fresh cilantro
- Coat the fish fillet with the creama.
- Press the tortilla crumbs onto the fillet.
- Broil for about 10 minutes.
- Mix the salsa ingredients together.
- Serve it up!