Grilled Ratatouille Tartine
Ingredients 1 zucchini, sliced lengthwise into ¼ inch thick slices 1 red pepper, quartered, ribs and seeds removed 2-3 whole spring green/scallions 1 large portobello mushroom, sliced 1 -1 ½
South of the Border!
Fiesta Carrot rice is really not rice at all, but finely riced or grated carrots to which sweet corn, protein-rich black beans, aromatic garlic and onion, and citrusy cilantro are added. It is all drizzled with a not to be missed Jalapeño crema that is addictive!
Fiesta Riced Carrot with Jalapeño Crema
Ingredients 14 oz carrots 2 tablespoons O&V Garlic EVOO * ¼ - ½ onion, minced 4 cloves garlic, minced 1 red bell pepper, chopped 1 jalapeño, minced (adjust to taste) 1 tablespoon
Red & Blue (with a little Green) Salad
This cherry, blueberry and pine nut salad packs some serious flavor and is a perfect color combination for your July 4th celebrations.
Fresh Cherry & Toasted Pine Nut Salad
Ingredients 1 ½ cups halved and pitted cherries 1 cup blueberries 3 – 4 cups fresh baby spinach 1/3 cup pine nuts 1/3 cup crumbled goat cheese (or vegan goat
Ribs Anyone?
Simple, snackable, tender and remarkably easy, these slow-cooker ribs have just the right combination of sweet heat. Easy to make and finished under the broiler, this is the perfect way to get that BBQ taste all year long!
Hot Honey Ribs
Ingredients 2 racks baby back ribs (about 4 lbs) 4 tablespoons O&V Sweet & Smoky rub * 1 tablespoon mustard powder 2 teaspoons garlic powder Black pepper to taste Unflavored EVOO
You’ll Never Believe These Aren’t Eggs!
Indian-style scrambled tofu makes a quick brunch, breakfast or side dish. Gluten free, vegan but tastes just like seasoned scrambled eggs!
Tofu Bhurji (Scramble)
Ingredients 2 (14 oz) packages extra firm tofu 2-3 tablespoons O&V Unflavored EVOO * 1 teaspoon cumin seeds 1 small red onion, finely chopped 1 small fresh Thai chili, unseeded
Mediterranean Pasta Salad
Ingredients 1 lb short pasta (O&V Monnezaglia or Orecchiette) or penne 5 tablespoons O&V Garden Herb vinegar * 4-5 tablespoons O&V Roasted Garlic oil * 1-2 tablespoons O&V Peperoncini