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Stuffed Peppers
serves 4
Ingredients:
Directions:
Preheat oven to 425.
Cube butternut squash.
Roast squash until soft, about 30 minutes.
Reduce oven temperature to 350.
In saute pan, heat olive oil. Add garlic and onion and cook until lightly browned.
Cut corn off cob and add to saute pan along with kale/chard and Local Fixin's.
Remove from heat and add roasted squash to saute pan. Mix thoroughly.
Cut open peppers and remove all seeds.
Place peppers in a baking dish, place filling inside and top with cheese.
Bake for 10 minutes, or until cheese is fully melted.
- 3 C Local Fixin's (prepared)
- 3-5 medium yellow peppers
- 1/4 yellow onion
- 3 cloves garlic
- 1/2 butternut squash
- 2 cobs corn
- 1 bunch kale/chard
- 1/2 C flavorful cheese
Directions:
Preheat oven to 425.
Cube butternut squash.
Roast squash until soft, about 30 minutes.
Reduce oven temperature to 350.
In saute pan, heat olive oil. Add garlic and onion and cook until lightly browned.
Cut corn off cob and add to saute pan along with kale/chard and Local Fixin's.
Remove from heat and add roasted squash to saute pan. Mix thoroughly.
Cut open peppers and remove all seeds.
Place peppers in a baking dish, place filling inside and top with cheese.
Bake for 10 minutes, or until cheese is fully melted.
Black Bean & Wheatberry Cold Salad
serves3-4
Ingredients:
Directions:
Prepare Local Fixin's according to instructions on jar.
Let Local Fixin's chill in the fridge for a couple of hours, or overnight.
Add tomatoes, onion, almonds, cucumber and dried cherries.
Toss together with olive oil, flax oil, or dressing of your choice.
Serve over greens and top with diced avocado.
- Contents of 1 Local Fixin's jar
- 2 C salad greens
- 2 C baby tomatoes, diced
- 1/2 C chopped green onion
- 1/2 C chopped raw almonds
- 1 cucumber, diced
- 1/2 C dried cherries
- 1/2 avocado, diced
- Olive oil, flax oil, or dressing of your choice
Directions:
Prepare Local Fixin's according to instructions on jar.
Let Local Fixin's chill in the fridge for a couple of hours, or overnight.
Add tomatoes, onion, almonds, cucumber and dried cherries.
Toss together with olive oil, flax oil, or dressing of your choice.
Serve over greens and top with diced avocado.
Black Bean, Wheatberry & Tofu Southwestern Burger
serves 3-4
Ingredients:
Directions:
Preheat oven to 425.
In food processor, puree almonds and milk.
Add tofu, shallots, Local Fixin's, garlic, sea salt, cayenne, & tobasco. Process until just combined.
Form 4 patties by dropping batter onto a heated & oiled skillet.
Brown for about 5 minutes on each side.
Transfer to baking sheet, add cheese after 5 minutes and bake for about 10 minutes total or until done.
Serve on a bun with sweet potato fries on the side.
- 1/4 C raw almonds
- 1/4 C milk (dairy, nut or soy)
- 7 oz tofu (firm, drained & patted dry)
- 1/4 C shallots
- 2 C prepared (or leftover!) Local Fixin's
- 2 cloves garlic
- 1/4 t sea salt
- 1/4 t cayenne pepper
- splash tobasco sauce (optional)
- whole wheat buns
- sliced pepper jack cheese
- sweet potato fries (optional, but a perfect partner to this burger!)
Directions:
Preheat oven to 425.
In food processor, puree almonds and milk.
Add tofu, shallots, Local Fixin's, garlic, sea salt, cayenne, & tobasco. Process until just combined.
Form 4 patties by dropping batter onto a heated & oiled skillet.
Brown for about 5 minutes on each side.
Transfer to baking sheet, add cheese after 5 minutes and bake for about 10 minutes total or until done.
Serve on a bun with sweet potato fries on the side.
