Category: Vegetarian

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Fire Grilled Salsa

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Fire Grilled Salsa

Prepare to ignite your taste buds with a burst of smoky flavor and vibrant freshness with our Fire Grilled Salsa. This recipe is a celebration of bold, charred ingredients combined with zesty spices and aromatic herbs, resulting in a salsa that’s as fiery as it is flavorful.

Imagine ripe tomatoes, jalapeños, poblanos, and serranos, kissed by flames as they grill over an open fire, infusing each ingredient with a tantalizing smokiness that elevates their natural sweetness and heat. This fiery foundation sets the stage for a salsa that’s anything but ordinary.

But the magic doesn’t stop there. As the charred vegetables mingle with garlic cloves, red onion, and fresh cilantro, their flavors deepen and intensify, creating a symphony of taste and texture that dances on the palate. With each bite, you’ll experience the perfect balance of smoky, spicy, and savory notes that will leave you craving more.

To enhance the richness of the salsa, a squeeze of fresh lime juice adds a zesty brightness, while a dash of cumin, salt, chili powder, and black pepper brings depth and complexity to every spoonful. The result is a salsa that’s bold, dynamic, and utterly addictive.

Whether you’re hosting a backyard barbecue, a festive gathering, or simply craving a taste of summer, our Fire-Grilled Salsa is sure to be a hit. So fire up the grill, gather your ingredients, and get ready to experience the irresistible allure of smoky, spicy salsa that’s unlike anything you’ve ever tasted.

Ingredients

  • 6 vine ripe tomato
  • 2 poblano pepper
  • 4 jalapeno pepper
  • 1 serrano pepper
  • 1 red onion
  • 4 garlic cloves
  • 1/2 lime juiced
  • 1/4 cup cilantro
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon black pepper

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Directions

First, quarter the tomatoes and slice off any white center and brown core bits from the top. Place the tomato quarters on a cooling rack for easy portability to and from the grill. If you don’t have a cooling rack, you can place them directly on well cleaned and oiled grill grates.


Next, peel and quarter a red onion and add this to a second cooling rack. Add the peppers and garlic with the paper still on to the second cooling rack.


Next preheat your grill and leave the burners on medium for a gas grill. For charcoal, use a chimney starter, then spread the coals out to provide heat under the area of the veggies.


Grill the veggies with the lid open for roughly 5 – 10 minutes then carefully check for char color on the bottom side. When you start to see a darkening carefully flip to the other side and repeat. Some veggies will cook faster than the others.


After roughly 20 – 30 minutes all veggies should have a decent but not overwhelming char on all sides. The peppers should have dark blistering skin. Place the peppers into plastic sandwich bags to steam the skin for easy removal. Remove the remaining veggies and set aside.


Next place the tomatoes and red onion into the food processor. Peel the garlic cloves and add them to the food processor. After 10 minutes of steaming, remove the stems from the peppers then use the knife blade to scrape off the charred skins from the peppers. Remove the seeds from the poblanos and the other peppers. If you like heat, keep the seeds in the jalapeños and serrano peppers. Add the peppers to the food processor.


Pick roughly 1/4 cup of cilantro leaves and add this to the food processor. Add the lime juice, salt, pepper, cumin, and chili powder to the food processor.


Pulse the food processor a few times, then turn it on for about 1 minute allowing the contents to grind to a partially chunky consistency or to your desired consistency. Ideally you should let the salsa rest overnight in the refrigerator, but instant gratification is always allowed! Enjoy!

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Cuban Style Black Beans

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Cuban Style Black Beans

Picture a pot of simmering black beans, infused with the warm flavors of garlic, onions, and bell peppers, gently stewing on the stove. As the aroma fills your kitchen, you’ll be transported to a bustling Cuban market, where the air is alive with the tantalizing scents of street food and spices.

But the magic of Cuban-style black beans doesn’t stop there. This dish is a testament to the art of slow cooking, allowing the flavors to meld together over time, creating a depth and complexity that’s simply irresistible. With each spoonful, you’ll taste the smoky undertones of cumin, the tang of vinegar all coming together in perfect harmony.

Whether served as a hearty side dish or a satisfying main course, our Cuban-Style Black Beans are sure to delight your taste buds and transport you to a place of culinary bliss.

Ingredients

  • 14 oz Goya black beans
  • 4 cups water
  • 1 can chicken broth
  • 1 spanish onions diced
  • 1 green bell pepper diced
  • 3 cloves minced garlic
  • 1/4 cup cilantro
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 tsp black peppercorn
  • 1 packet Sazon
  • 1 tbsp white vinegar
  • 1 tbsp olive oil
  • 1 bay leaf

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Directions

Soak the beans overnight in water then discard the water and pour the beans into a strainer. Wash the beans with water checking for stones and anything not a bean.


Place the beans in a medium pot and add 4 cups of water, 1 can of chicken broth or 1 chicken bullion cube, and 1 tablespoon olive oil. Bring the beans to a boil then reduce the heat to medium low. Cover the saucepan and simmer for 1.5 hours. Do not cover until after reducing heat.


Finely dice or use a mini chopper on 1 Spanish onion and one green bell pepper. Saute the onion and pepper on medium heat for about 10 minutes until the onions turn translucent.


While cooking, grind the diced garlic cloves along with 1 tsp salt and 1 tsp black peppercorns with a mortar and pestle. Add the garlic mixture to the onion and pepper and cook for another 2 minutes.


Transfer the mixture to the beans. Add the cilantro, bay leaf, seasoning, vinegar and oil. Simmer on medium low for 1 hour, then remove the bay leaf.


Use an immersion blender to break down some the beans creating a thicker consistency. Pulse the power button on the blender for for roughly 2 minutes. If you do not have an immersion blender, use a regular blender with 1 cup of beans and pulse carefully trying to keep some chunks in the beans. Don’t overdo this step you want a thick consistency, not a smoothie!


Continue to cook on medium low without the lid for 30 – 60 minutes until the liquid thickens and reaches a desired consistency.

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Tuscan White Bean Salad

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Tuscan White Bean Salad

Are you looking for a light, healthy, and easy-to-make salad recipe that will satisfy your taste buds and provide you with essential nutrients? Look no further than Tuscan White Bean Salad! This versatile dish is perfect for any occasion, whether you’re having a backyard BBQ, a potluck dinner, or a simple weekday lunch.

Before we dive into the recipe, let’s take a moment to appreciate the nutritional benefits of Tuscan White Bean Salad. This dish is packed with plant-based protein, fiber, vitamins, and minerals, making it a healthy and satisfying meal option. Here are some of the key nutrients found in Tuscan White Bean Salad:

  • Protein: White beans are an excellent source of protein, with one cup of cooked beans containing around 15 grams of protein. Protein is essential for building and repairing tissues, and it also helps you feel full and satisfied after meals.
  • Fiber: Both the beans and the vegetables in this salad are rich in fiber, which is important for digestion, blood sugar control, and heart health. Fiber also helps you feel full for longer, which can aid in weight management.
  • Vitamins and minerals: Tuscan White Bean Salad is a great source of several vitamins and minerals, including vitamin C, vitamin K, folate, iron, and potassium. These nutrients are essential for maintaining a healthy immune system, strong bones, and healthy blood pressure levels.

    • Ingredients

    • 2 15oz cans cannellini beans
    • 1 pint cherry tomatoes
    • ½ red onion
    • ½ green pepper
    • ¼ cup chopped fresh basil
    • ¼ cup capers
    • ¼ cup parsley
    • ¼ cup olive oil
    • ½ lemon juice and zest
    • ½ tsp red pepper flakes

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    Directions

    First, pour out the cannellini beans into a colander to drain and wash them. While they dry, slice the cherry tomatoes into 3 slices each. For small tomatoes just cut those in half. Dice the onion and pepper then combine it with the tomatoes in a bowl.


    Add the beans to the bowl then add the capers and olive oil. Add the zest of a half lemon, then the juice. Mix everything together then add the red pepper flakes, chopped basil and chopped parsley. Mix once more and refrigerate for 1 -2 hours. Serve and enjoy.

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    Eggplant Mozzarella

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    Eggplant Mozzarella

    Eggplant mozzarella is a lower fat and quicker recipe than typical eggplant parmesan. This recipe also includes other veggies that you would not find in classic eggplant parmesan recipes. Now of course you will need to spend at least an hour salting the eggplant to get the bitter liquid out. Add the chopping and baking steps and you might need to save this recipe for the weekend. But overall this is pretty easy to put together and it is just amazingly delicious!

    Ingredients

    • 2 eggplants
    • 1 yellow onion
    • 8 oz baby bella mushrooms
    • 14 oz can whole artichoke hearts
    • 1 clove garlic
    • 1tsp basil
    • 8 oz low fat mozzarella cheese
    • 3 oz parmesan cheese
    • 24 oz marinara sauce
    • 1/2 tbs Italian seasoning

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    Directions

    Cut the ends off the eggplant then slice the eggplant lengthwise in ¼ inch slices. Set aside any odd shaped slices or leftover bits to use later. Salt the eggplant on one side and let it rest for 30 minutes. Pat the eggplant slices dry then flip them over and salt the other side. Let it rest for 30 minutes and pat the eggplant dry.


    Drain the artichokes and let them dry on paper towels. If you purchased whole artichoke hearts, you can squeeze the liquid out of each by hand. Dice the onion and mushrooms. Dice the artichokes when dry. Roughly chop any leftover eggplant bits and misfit slices.


    Preheat the oven to 400 degrees. Place aluminum foil on 2 baking sheets then spray them with cooking grease. Add one layer of eggplant on the sheets. Brush them on both sides with olive oil. Apply salt, pepper and oregano on both sides. Bake for 20 minutes on the middle rack.


    Cook the chopped eggplant bits, mushroom, onion, and artichoke mixture in a frying pan at a medium heat for 10 minutes or until the onions become translucent.


    Cover the bottom of a 9 x 13 cooking dish with marinara sauce. Add a layer of eggplant, then spoon in a layer of the onion mushroom artichoke mixture. Spoon on a layer of marinara sauce, then a layer of mozzarella. Repeat these layers until you use up the ingredients. For the top layer use eggplant covered lightly with marinara then mozzarella.


    Seal the dish with aluminum foil and bake for 20 minutes at 400F. Next, remove the foil then top with grated Parmesan and Italian herbs. Turn the broiler on high then place the dish uncovered in the oven for 3 – 5 minutes. Be sure to keep an eye on the brown color of the cheese and do not allow it to overcook. Remove from the oven and allow it to rest for 10 minutes before serving.

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