It is time for your inner creative ways to be showcased in the kitchen this summer. Find inspiration and make something that screams art.
- 3 cans of black beans (15 ounces each) or 4 ½ cups cooked black beans, rinsed and well-drained
- 2 ears of corn, shucked, or 1 cup of canned corn (drained) or defrosted frozen corn
- 1 orange, yellow or red bell pepper, chopped
- 1 cup quartered cherry tomatoes
- 1 cup chopped red onion (from 1 small onion)
- ½ cup finely chopped fresh cilantro (about ½ medium bunch)
- 1 medium jalapeño, finely chopped (keep the seeds for heat if you’d like, or remove them for mild flavor) or 2 tablespoons finely chopped pickled jalapeño
- ½ teaspoon lime zest (from 1 lime, preferably organic)
- 2 tablespoons lime juice (about 1 lime), to taste
- ¼ cup extra-virgin olive oil
- ¼ cup white wine vinegar
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon salt, to taste
- Optional garnishes: sliced avocado, crumbled feta, lime wedges
Recipe Originally By: Cookie and Kate
This salt and vinegar potato salad is destined to complete your next weeknight meal. The vinegar adds such a good flavor. The recipe is pretty healthy, too!
- 3 large russet potatoes, diced (about 9 cups when diced)
- 2–3 cups distilled white vinegar*
- 1 cup vegan mayo, or regular mayo (I love using Just Mayo)
- 3 tablespoons chopped fresh dill
- 1 tablespoon dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 radishes, sliced
- 2/3 cup thinly sliced red onion
- Place the diced potatoes in a large pot and pour vinegar in. Cover the rest of the potatoes with water, about 5 -6 cups. Bring potatoes to a boil, reduce to a simmer and simmer potatoes until fork tender, about 25 minutes. Drain potatoes and let cool for about 15 minutes.
- Stir in the remaining potato salad ingredients and make sure everything is evenly mixed together. Potato salad can be served immediately or chilled until ready to serve.
- 3/4 pound fresh green beans, trimmed
- 2 tablespoons soy sauce
- 1 clove garlic, minced
- 1 teaspoon garlic chili sauce
- 1 teaspoon honey
- 2 teaspoons canola oil
- Arrange a steamer basket in a pot over boiling water, and steam the green beans 3 to 4 minutes.
- In a bowl, mix the soy sauce, garlic, garlic chili sauce, and honey.
- Heat the canola oil in a skillet over medium heat. Add the green beans, and fry for 3 to 5 minutes. Pour in the soy sauce mixture. Continue cooking and stirring 2 minutes, or until the liquid is nearly evaporated. Serve immediately.
Per Serving: 59 calories; 2.4 g fat; 8.6 g carbohydrates; 2.1 g protein; 0 mg cholesterol; 513 mg sodium.
Originally by COOKOFTHEHOUSE
Looking for a healthier alternative to the French fries you've been craving? These baked eggplant fries work well as a healthy side dish, an appetizer, or even a snack. They go so well with Tzatziki!
1 medium eggplant
3/4 cup all-purpose flour
2 eggs, lightly beaten
1 cup bread crumbs
1 tsp garlic powder
1 tsp dried oregano
Pinch salt and pepper
Olive oil cooking spray
Preheat the oven to 425 degrees F.
First, cut the eggplant into 1-inch rounds. Sprinkle with salt and set aside for 20 minutes (the eggplant will sweat out any bitterness). Pat dry. Now cut the eggplant slices into even-sized batons or “fries.”
Dredge the eggplant fries into the flour. Next, dip them in the eggs, then coat them with a mixture of the breadcrumbs, garlic powder, oregano, salt and pepper.
Prepare a wire rack on top of a baking sheet. Spray the wire rack with olive oil cooking spray. Now arrange the eggplant fries on top of the wire rack. Spray the eggplant fries with a little olive oil cooking spray.
Bake in the preheated 425 degrees F oven for 10 minutes or until the eggplant fries are golden and crisp.
Make the Greek Tzatziki Sauce according to this recipe.
Serve the eggplant fries hot or warm with the Tzatziki sauce or a side of marinara. Enjoy!
Recipe By Suzy Karadsheh
Enjoy a fresh summer filled with fiber and nutrients. This salad has all the ingredients to be a soothing colorful salad for the hot summer season.Ingredients
4 cups water
10 ounces farro (about 1 1/2 cups)
2 teaspoons salt, plus more to taste
1 pound tomatoes, seeded and chopped
1/2 sweet onion (recommended: Walla Walla) chopped
1/4 cup snipped fresh chives
1/4 cup finely chopped fresh Italian parsley leaves
1 large garlic clove, minced
2 tablespoons balsamic vinegar
Freshly ground black pepper
1/4 cup extra-virgin olive oil
Recipe Originally Made by: Giada De Laurentiis
Fried Green Tomatoes
- 4 large green tomatoes
- 2 eggs
- 1/2 cup milk
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup bread crumbs
- 2 teaspoons coarse kosher salt
- 1/4 teaspoon ground black pepper
- 1 quart vegetable oil for frying
- Slice tomatoes 1/2 inch thick. Discard the ends.
- Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
- In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
Per Serving: 510 calories; 27 g fat; 56.3 g carbohydrates; 12.6 g protein; 95 mg cholesterol; 1136 mg sodium.
- 4 (28 ounce) cans baked beans, drained
- 1/2 pound bacon
- 1 cup brown sugar
- 1 (12 fluid ounce) can cola soft drink (such as Coke®)
- In a slow cooker, alternately layer the baked beans, bacon, and brown sugar. Pour in some of the cola with each layer, until all has been used.
- Cover, and cook 8 to 10 hours on Low or 4 to 6 hours on High. (See Cook's Note for oven directions.)
- Preheat oven to 350 degrees F (175 degrees C).
Per Serving: 207 calories; 4.7 g fat; 38.3 g carbohydrates; 7.3 g protein; 6 mg cholesterol; 530 mg sodium.
Pasta is a loving dish which is why it is only right to step the pasta game up for the summer time. So enjoy something that is quick and easy to make with no oven needed.
- 1 pound mini sweet peppers
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 teaspoons balsamic vinegar
- 12 ounces pasta, I used gluten free brown rice pasta
- 1 1/2 cups grated Parmesan cheese
- 2 cloves garlic, minced
- 2 cups baby spinach leaves
- 2 tablespoons chopped basil
Recipe by She Likes Food