Ingredients 2 (15 ounce) cans black beans, drained and rinsed 1 1/2 cups vegetable broth 1 cup chunky salsa 1 teaspoon ground cumin 4 tablespoons sour cream 2 tablespoons thinly sliced green onion Instructions In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth. Heat the bean mixture … Read more
Ingredients Dressing: 1/4 cup real French Dijon mustard 1/4 cup seasoned rice vinegar 1/4 cup vegetable oil 1/4 teaspoon Worcestershire sauce freshly ground black pepper 1 pinch cayenne pepper, or to taste Toasted Pecans: 3/4 cup pecan halves 2 teaspoons vegetable oil 1 pinch salt, or to taste 1 teaspoon white sugar Salad: 4 hearts … Read more
Ingredients 2 eaches beets, scrubbed 1 bunch mache (lamb’s lettuce), rinsed and dried 1 bunch arugula, rinsed and dried 2 fresh peaches – peeled, pitted, and sliced 2 eaches shallots, chopped ¼ cup pistachio nuts, chopped 1 (4 ounce) package goat cheese, crumbled ¼ cup walnut oil 2 tablespoons balsamic vinegar 1 pinch salt and … Read more
Ingredients 3 tomatoes, seeded and chopped 2 avocados, chopped 1 small onion, chopped ¼ cup chopped fresh cilantro 2 cloves garlic, minced 1 lime, juiced 2 tablespoons vegetable oil 8 eaches corn tortillas 1 (15 ounce) can black beans, drained and rinsed 1 cup cooked white rice 2 tablespoons chopped fresh cilantro 1 dash green … Read more
Ingredients 1 eggplant, sliced into 1/2-inch rounds ⅓ cup extra virgin olive oil 2 cloves garlic, minced ⅛ teaspoon salt 2 tablespoons chopped fresh basil 1 tablespoon chopped fresh flat-leaf parsley Instructions Preheat an outdoor grill for medium-high heat and lightly oil the grate. Brush eggplant lightly with olive oil on both sides. Stir together … Read more