Mint – Cashew Pesto w/Grilled Veggies
by Stacey Amagrande

2 Bnch        Fresh Mint
¾ cup         Raw Cashews
1 T              Salt
½ Cup        Olive Oil
juice and zest of One Lemon
2 Cloves     Garlic

Blend until smooth in a blender or food processor.
Veggies:  Squash, zucchini, carrots, potatoes, Asparagus or other types to your liking.

Parboil the potatoes; cut them ¼” thick length wise; Trim asparagus.
Dowse the veggie with the pesto, or toss well in a bowl.  Heat grill or grill pan to med – high heat.  Cook 4 – 5 minutes or till grill marks appear on the veggies, turn over and repeat on other side. Serve.

Roasted Beet Hummus
by Stacey Amagrande

3 Large   Beets, tops and tails removed
2 T          Tahini (sesame paste)
¼ Cup     Olive oil
juice of 1 large lemon
1 tsp.     Salt
3 cloves Garlic
1 Can white beans or Chick peas (garbanzo beans), drained & rinsed

Heat oven to 400; Rap clean beets in foil (covering them completely); Roast for 90 min. and let cool enough to handle; Peel the skins off beets.  Quarter the beets and place on blender or food processor with remaining ingredients.  Blend until smooth paste forms.  Add a little bit of water (by the teaspoon) if too thick.  More lemon and salt can be added to your preference.

Serve with veggies, crackers, pita chips, use as a spread in a wrap or on a sandwich.  Will stay good in sealed container in the fridge for up to 10 days

LETS WELCOME SPRING WITH A DELICIOUS TREAT FROM US!!!

Udon Vegetable Stir Fry with Garlic, Ginger and Orange Juice

2 tbs. olive oil
1 tsp. sesame oil
1/4 cup finely chopped red onion
3 cloves garlic, minced
3 tbs. fresh ginger
2 lg. oranges
1 small fresh red chili, sliced (optional)
3 Lg. carrots, sliced
3-4 mushrooms, sliced
1/2 cauliflower, cut into florets
1/2 head broccoli, cut into florets
1 red pepper, sliced into strips
1 bell pepper, sliced into strips
2-3 cups baby bok Choy, or other Chinese cabbage
1/4 cup fresh basil
8 oz. Udon noodles

Preparation:

In a 2 qt. pot, bring 1 qt. water to a boil. Add Udon noodles. Bring to a rapid boil, decrease heat and cook for 10 mins. Drain Udon noodles and rinse under cold water and set aside.

Add olive oil to large frying pan over medium-high heat. Then add the onion, garlic and chili. Stir-fry 1-2 minutes; then add the carrots, mushrooms, and cauliflower (1-2 minutes). Add orange zest and juice from the oranges, ginger and sesame oil. Continue stir-frying 2-3 minutes.

Add the broccoli, red pepper and bell pepper. Then add the bok Choy or Chinese cabbage and basil. Simmer until bok Choy or cabbage is cooked but still bright green with some crispness (2-3 minutes). Finally add the Udon noodles and enjoy.

Arugula and Grape Summer Salad with Honey vinaigrette dressing

Ingredients:

3 tablespoons red wine vinegar

1 teaspoon honey

1 teaspoon maple syrup

1/2 teaspoon ground mustard

2 teaspoons grapeseed oil

7 cups arugula

2 cups red grapes, halved

2 tablespoons toasted sunflower seed kernels

1 teaspoon chopped fresh thyme

1/4 teaspoon lite salt

1/4 teaspoon freshly ground black pepper

Directions:

1. Combine vinegar, honey, syrup, and mustard in a small bowl. Gradually add oil, stirring with a whisk.

2. Combine arugula, grapes, seeds, and thyme in a large bowl. Drizzle vinegar mixture over arugula; sprinkle with salt and pepper. Toss gently to coat.

Summer Corn Salad (by Tracy Archuleta)

 6 ears corn, husked and cleaned
3 large tomatoes, diced
1 large red onion, diced
1/4 cup chopped fresh basil
1/2 cup cilantro
1/4 cup olive oi
2 tablespoons red wine vinegar
1/4 cup lemon juice
dash of cayenne pepper

Cut kernels off the cob with a sharp knife. Bring a large pot of water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool.

In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, lemon juice and cayenne pepper. Chill until serving.

Eggplant Stir-fry (By: Tracy Archuleta)

Ingredients

1/2 large eggplant, cubed
2 cloves garlic, minced
1/2 cup onions
2 T soy sauce, (low-sodium or Braggs Aminos)
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
1/2 green bell pepper, sliced
2 lg. carrots, shaved
2 tablespoons low sodium soy sauce
1 tablespoon olive oil or coconut oil
1 tsp. sesame oil
2 cups mushrooms, sliced
lite salt and ground black pepper to taste
2-4 cups spinach, Bok Choy, kale, or Swiss chard

Directions

Sprinkle lite salt evenly over both sides of eggplant slices; set aside for 5 minutes. Cut eggplant into cubes. Cook and stir garlic, onions and soy sauce together in a large skillet over medium heat. Stir mushrooms, bell peppers, carrots and black pepper; continue cooking 2 to 3 minutes.

Heat olive oil in a separate skillet over medium heat. Cook eggplant in hot olive oil until lightly browned and add sesame oil. Stir in vegetable mixture and spinach; cook and stir until the spinach wilts, 2 to 3 minutes.