Cajun Sweet Potato Wraps

1 TBS olive oil

1 sweet potato

romaine lettuce

1 yellow onion

2 TBS fresh dill

1 tsp garlic powder

1 TBS cajun seasoning or harissa powder

1/2 c bulgur wheat or rice

1 TBS veggie stock concentrate

2 TBS mayonaise

1 TBS apricot jam

2 tsp dijon mustard

5 tsp white vinegar

1/2 oz sunflower seeds

1/2 c feta cheese

salt & pepper

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. Peel and dice sweet potato into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges; mince a few wedges until you have 2 TBSP. Trim and discard root end from lettuce; separate leaves. Roughly chop half the dill.

Toss sweet potato and onion on a baking sheet with half the garlic powder (you’ll use the rest later), ¾ tsp harissa powder, a drizzle of olive oil, a big pinch of salt, and pepper. (If you like things spicy, feel free to add more harissa powder.) Roast on top rack until browned and tender, 20-25 minutes.

Meanwhile, in a small pot, heat a drizzle of olive oil over medium heat. Add minced onion and a big pinch of salt. Cook, stirring, until fragrant, 1 minute. Add bulgur, stock concentrate, and 1 cup water. Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes. Turn off heat; uncover and let cool until ready to serve.

While bulgur cooks, in a small bowl, whisk together mayonnaise, jam, mustard, remaining garlic powder, 2 tsp vinegar, a drizzle of olive oil, and a pinch of salt and pepper.

Once bulgur has cooled slightly, stir in sunflower seeds and half the feta. Taste and season with salt and pepper if needed.

Fill lettuce leaves with bulgur mixture and roasted veggies. Drizzle aioli over veggies. Sprinkle with as much dill and remaining feta as you like and serve.

Quinoa Stuffed Peppers

 3 cups cooked quinoa

1 (4-ounce) can green chiles

1 cup corn kernels

1/2 cup canned black beans, drained and rinsed

1/2 cup petite diced tomatoes

1/2 cup shredded pepper jack cheese

1/4 cup crumbled feta cheese

3 tablespoons chopped fresh cilantro leaves

1 teaspoon cumin

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon chili powder, or more to taste

Kosher salt and freshly ground black pepper, to taste

6 bell peppers, tops cut, stemmed and seeded

Directions:

1. Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper.
2. In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.
3. Spoon the filling into each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.
4. Serve immediately.

from Damndelicious.net

 I halved this recipe

Roasted Veggies with Dry Onion Soup Mix

3 potatoes peeled
3 carrots
1 yellow or red onion
1 green and red pepper
1 zucchini or yellow squash
4 Tbs olive oil
1 package dry onion soup mix

Peel and chop all veggies into 2 inch chunks. toss in a bowl with oil and then sprinkle with soup mix and stir.

Bake in roasting pan at 425 degrees for 30 minutes or until veggies are tender and crisp.

Zucchini Cakes

3 cups shredded zucchini
1/2 tsp salt
1 c bread crumbs
1 egg
2 green onions thinly sliced
1/4 c diced red bell pepper
1 tsp old bay seasoning
1 tsp dijon mustard
1 Tbs mayonnaise
1/8 tsp red pepper flakes
2 Tbs oil
1 tsp butter

Add salt to shredded zucchini and let sit for 10 minutes then squeeze extra water out.
combine remaining ingredients except oil and butter and mix well.
Heat frying pan with butter and oil on medium high.
Form 6 patties and fry on each side for 5-7 minutes until crispy.

Homemade tartar sauce
3-4 Tbs mayonaisse
1 tsp dijon mustard
1 Tbs sweet pickle relish

Minestrone Soup

from Our Best Bites


Ingredients

1/2 tablespoons olive oil

1 small/medium onion, chopped

1 large carrot, thinly sliced

1-2 stalks celery, diced

1 small zucchini

4-5 cloves garlic, minced or pressed

1 cup frozen french cut green beans

2 15-ounce cans red kidney beans, drained and rinsed

2 15-ounce cans white beans like Great Northern or Canalini

1 14-ounce can diced tomatoes, drained

1 1/2 teaspoons dried oregano

1 teaspoon dried basil

1/2 teaspoon dried thyme

1 1/2 teaspoons kosher salt

1/2 teaspoon black pepper

32 ounces vegetable broth (that’s 4 cups)

3 cups hot water

1/2 cup ditalini or other small shell pasta

4 cups loosely packed fresh spinach leaves

2-3 tablespoons fresh minced parsley

Instructions:

Heat a large stock pot to medium high heat.  Add olive oil to coat bottom of pan. 
Add onions, carrot, and celery.  Saute 4-5 minutes, until onions start to look translucent. 

Add zucchini and garlic and cook for 2-3 minutes longer, stirring until garlic is fragrant.

Add green beans, kidney and white beans, tomatoes, and seasonings and stir to combine. 
Add broth and water and bring soup to a simmer. 
Cover pot and simmer on low for 20-25 minutes, until carrots and celery are tender. 
Add pasta and cook until pasta is soft, 8-10 minutes.
(Add additional vegetable broth or water if you feel you need it for preferred consistency.)
Remove pot from heat and stir in spinach and parsley.  Season with additional salt and pepper to taste.

Yield: 8 servings

Wilted Spinach with Cherries and Goat Cheese

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1/4 cup dried cherries
• 1 cup sliced fresh mushrooms
• 1 (10 ounce) bag fresh baby spinach
• 2 tablespoons crumbled goat cheese

Directions

1. Heat olive oil in a large skillet over very low heat. Add garlic, onion, cherries, and mushrooms; cook and stir, without browning garlic, until onion is tender, about 5 minutes. Toss in spinach, and cook and stir until spinach is just wilted, about 3 minutes.
2. Remove from heat. Top with crumbled goat cheese just before serving.

Butternut Squash Bake

1 (4 pound) butternut squash - peeled,
seeded, and cubed
1/3 yellow onion, minced
1/4 cup extra-virgin olive oil
1/2 cup Italian bread crumbs
1 tablespoon minced fresh thyme
6 ounces crumbled blue cheese
sea salt and ground black pepper to taste
1/4 cup Italian bread crumbs


Preheat an oven to 425 degrees
Toss the squash, onion, olive oil, 1/2 cup Italian bread crumbs, thyme, and blue cheese in a large mixing bowl. Season with salt and pepper. Pour the mixture into a large baking dish. Sprinkle 1/4 cup bread crumbs over the squash.

Bake in the preheated oven until lightly browned on top, 35 to 40 minutes.