Dinner Recipes

Springtime Orzo Salad

Azeezah Goodwin — Mon, 15 Mar 2021 04:27:37 +0000

Springtime Orzo Salad

Ingredients

1.50 cups dry orzo pasta

½ cup chopped tomato

½ cup chopped cucumber

1 tbsp chopped sundried tomato

¼ cup chopped dill

¼ cup chopped kalamata olives

¼ cup cherry tomatos, halved

¼ cup chopped bell pepper (or jalapeno if you like it spicy

¼ cup chopped red onion

½ cup garbanzo beans

2.50 tbsp olive oil

1.50 tbsp red wine vinegar

fresh lemon

freshly ground pepper

himalayan salt

optional: vegan feta or sheep’s milk feta

Directions

Boil orzo according to cooking instructions on the box.

While pasta is cooking, finely chop cucumber, green pepper, tomato, dill, onion, cherry tomatoes, sun dried tomatoes and kalamata olives.

When pasta is done cooking, drain but do not rinse. Place pasta and chopped ingredients into a mixing bowl. Keep approx. 1 tsp of the dill to one side to add as garnish. Add garbanzo beans, olive oil, red wine vinegar and a squeeze of fresh lemon juice. Add fresh ground pepper and salt to taste. Mix well.

Plate and top with remaining dill. Optional: add vegan or sheep’s milk feta cheese. Pro tip: salad will taste even better after being refrigerated for a few hours.

Roasted Cauliflower with Turmeric Cashew Cream Recipe

Azeezah Goodwin — Mon, 28 Sep 2020 06:21:51 +0000

Spice up cauliflower “steaks” with antioxidant-packed turmeric cashew cream for a flavorful, fall-themed dish.

Ingredients

Cashew Cream

⅔ cup raw, unsalted cashews

1 tsp turmeric

1 tbsp tahini

1 minced clove of garlic

1 tsp honey

½ tsp himalayan salt

⅓ tsp freshly ground black pepper

1 tbsp extra virgin olive oil

2 tbsp water

Roasted Cauliflower

1 cauliflower

1 tbsp olive oil

½ tsp himalayan salt

⅓ tsp black pepper

Sautéed Rainbow Chard

1 bunch of rainbow chard, roughly chopped

1 tbsp extra virgin olive oil

salt to taste

Directions

Soak the cashews in water overnight or at least 5 hours before.

Preheat oven to 425 degrees.

Slice the cauliflower into “steaks” approximately 1 inch thick. Coat each side with olive oil and top with salt and pepper. Red pepper flakes optional for additional spice.

Place “steaks” on oven-safe roasting pan and cook on each side, flipping after approximately 10-15 minutes.

Rise the cashews and put them in a high-powered blender or food processor. Add turmeric and the rest of the ingredients for the cashew cream. Blend on high until all ingredients are thoroughly combined. Add water slowly and gradually if a thinner consistency is desired.

Heat EVOO in a pan at medium heat. Add chopped rainbow chard and sauté until soft. Salt to taste.

Slice Nardello pepper or another mild pepper for garnish to add a pop of fall color. Top steaks with cashew cream and slice peppers. Plate with sautéed chard and enjoy!

Spicy Feta Stuffed Banana Peppers

Azeezah Goodwin — Mon, 31 Aug 2020 05:21:32 +0000

Make these delicious cheese-stuffed peppers with cherry tomatoes to impress your guests!

Ingredients

4 Medium Yellow Banana Peppers

Filling

¾ cup Feta cheese

1 tsp Red chili flakes

1 tsp Chopped fresh cilantro

1.50 tbsp Extra virgin olive oil

2 tbsp Shaved pecorino romano or kefalotyri

½ Chopped shallot

1 dash Freshly ground black pepper

Topping

1.50 cups Ripe cherry tomatoes

⅓ tsp Freshly ground black pepper

⅓ tsp Himalayan salt

1 tsp Extra virgin olive oil

2 pinches Chopped fresh cilantro

Directions

Mash filling ingredients by hand in a bowl or mix in a blender or food processor. The consistency should be very thick. Add small amounts of olive oil gradually if necessary.

Cut off the tops of the peppers and remove the seeds. Spoon filling into the peppers or pipe into peppers using a pastry bag. Replace the tops of the peppers once filled.

Mix all topping ingredients excluding the fresh cilantro. Place filled peppers in oven-safe container and top with cherry tomato mixture. Bake in the oven at 350 degrees for 20 minutes.

To brown, broil for 1-2 minutes in the oven. Remove from oven and top with fresh cilantro.