Plant Based Proteins are Delicious!
These Lentil Cakes are bursting with savory flavors, hearty texture and filled with healthy plant-based proteins!
Greek Lentil Cakes with Minty Tzatziki Sauce
Ingredients For Lentil Cakes 1 ½ tablespoons O&V Garlic EVOO (plus more to sauté the cakes) * ½ cup minced yellow onion 1 ½ tablespoon minced garlic (4-5 medium
Is Summer Here Yet????
Piquant lime, crunchy cabbage, sweet and tangy mango, combine to make the ultimate summer slaw. Top it with this quick cooking zesty shrimp for a fabulous quick dinner.
Broiled Shrimp & Summer Slaw
Ingredients For Shrimp 1 ½ lbs medium shrimp, peeled and deveined 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon garlic powder ½ teaspoon O&V Smoked Paprika * ¼ teaspoon cayenne
Easy Composed Salad — A Taste of France
A traditional French composed salad is usually artfully arranged on a platter versus tossed, creating an elegant presentation. It is easy to make with much of the prep work done ahead of time, so it is a great salad for a dinner party or weeknight meal.
Niçoise Salad
Ingredients 1 lb red skinned baby potatoes 10 oz haricot verts or thin green beans, trimmed 4 large eggs 4 radishes, sliced 10-12 cherry tomatoes, halved 2 tablespoons capers 1 cup O&V
Indian Street Food — Mediterranean Diet Style
Indian Street food by some accounts is the hidden gem of Indian cuisine. I know I could eat nothing but street food from different parts of the country for every meal!
Chickpea and Peanut Chaat
Ingredients 2 tablespoons Garlic EVOO * ½ teaspoon cumin seeds 8 fresh curry leaves 1 can chickpeas, drained, rinsed and air dried 1 ½ cups dry roasted peanuts ½ cup finely
Asian Flavors — Mediterranean Diet Style
Thai food is one of my favorite cuisine’s, and I loved a sesame noodle dish I ate when I visited Bangkok. This veggie version substitutes the noodles with spiralized veggies – delicious and healthy!
Asian Style Sesame Veggie Noodles
Ingredients Noodles 3 cups spiralized zucchini noodles 2 cups spiralized butternut squash noodles 1 ½ cups shredded carrots or spiralized carrot noodles 1 cup spiralized or julienned beets 1 cup broccoli