Recipe Dish Type: Lunch

Vegan Mozzarella, Tomato and Basil Crostini

  • Preheat grill to medium-high heat; grease grate well.
  • Cut loaf into 1/2-inch-thick slices, cutting larger slices in half to make 2-inch square pieces.
  • In batches, grill bread slices for 30 to 40 seconds per side or until grill-marked and toasted. Rub each piece of bread with cut side of garlic. Brush with half of the oil.
  • Layer vegan cheese slice, basil leaf and tomato slice over each piece of bread. Season with salt and pepper.
  • Transfer crostini to serving platter; drizzle with remaining oil. Garnish platter with remaining basil.

Tip: As a variation, substitute vegan spreadable-style goat cheese for vegan fresh mozzarella-style cheese.

Sausage and Red Pepper Rigatoni

  • Heat oil in skillet set over medium heat; sauté onion, pepper and garlic for about 5 minutes or until softened. Add pesto and cook for 1 minute.
  • Crumble sausage into skillet; cook, breaking up with wooden spoon, for about 5 minutes or until browned. Stir in tomato sauce, tomato paste and pepper; bring to boil. Reduce heat and simmer for about 10 minutes or until slightly thickened and sausage is cooked through.
  • Cook pasta according to package directions; drain and toss with sauce. Serve with dollop of ricotta and garnish with parsley and Parmesan cheese.

 

Tip: For a milder version, use sweet Italian sausages.

Honey-Balsamic Glazed Salmon

  • Preheat oven to 400ºF. Season salmon with salt and pepper; place on parchment paper–lined baking sheet. Whisk together vinegar, honey, mustard, garlic and chili pepper flakes; brush over salmon.
  • Bake for 18 to 20 minutes or until fish just starts to flake easily with fork. Sprinkle with chopped tarragon (if using).

 

Tips:

  • Substitute maple syrup for honey if desired.
  • Omit chili flakes, if desired, and season with freshly ground pepper instead.

Guacamole with Balsamic Glaze

  • Using masher or back of a wooden spoon, mash avocados well; stir in 1/4 cup cilantro, lime juice and salt. Stir in onion, tomato and garlic.
  • Transfer to serving bowl; drizzle with balsamic glaze. Garnish with chili pepper and remaining cilantro. Serve with tortilla chips.

 

Tips:

  • Add a chopped seeded jalapeño or hot green chili pepper if more heat is desired.
  • Sprinkle with fresh Mexican cheese, such as queso fresco, if desired.

Greek-Style Roasted Sweet Potato Salad

  • Roasted Sweet Potato Salad: Preheat oven to 400˚F. Whisk together oil, vinegar, oregano, mint, garlic, salt and pepper; toss with potatoes until well coated. Arrange in single layer on parchment paper–lined baking sheet. Roast for about 30 minutes or until golden brown and tender.
  • Red Wine Dressing: Meanwhile, whisk together oil, vinegar, parsley, honey, garlic, salt and pepper.
  • Arrange sweet potatoes on serving platter. Top with lettuce, tomato and olives; drizzle with dressing.

 

Tips:

  • For traditional Greek flavor, sprinkle with crumbled feta cheese before serving.
  • Alternatively, cut sweet potatoes into wedges.

Farfalle with Kale and Pine Nuts

  • Cook farfalle according to package directions. Drain, reserving 1/3 cup pasta water. Meanwhile, heat oil in large skillet set over medium heat; cook onion and garlic for about 2 minutes or until starting to soften.
  • Stir in kale, half of the salt and chili flakes; cook for about 3 minutes or until wilted. Toss with pasta, pesto, pasta water and remaining salt until well coated. Divide among 4 plates and top with pine nuts. Serve with Parmesan cheese (if using).

 

Tips:

  • Add 1 cup canned chickpeas to pasta for added protein.
  • Use whole wheat, quinoa or gluten-free pasta.
  • Make this dish vegan by omitting Parmesan cheese.

Creamy Broccoli and Grape Salad

  • Creamy Yogurt Dressing: Whisk together yogurt, 1 tbsp raspberry balsamic glaze, white wine vinegar, lemon juice, mustard, salt and pepper. Whisk in olive oil.
  • Salad: Toss together broccoli, grapes, walnuts and red onion; arrange on platter. Drizzle dressing over top; toss to coat. Drizzle with remaining raspberry balsamic glaze. Sprinkle with chives.

 

Tip: Add dried sour cherries if desired.

Cinnamon Almond Granola

  • Preheat oven to 375ºF. Stir together brown sugar, olive oil, orange juice, cinnamon and salt; toss with oats, almonds and sunflower seeds. Spread on parchment paper–lined baking sheet.
  • Bake, stirring every 5 minutes, for 12 to 15 minutes or until golden and crisp. Remove from oven and let cool completely. Break granola into clusters. (Can be stored in airtight container for up to 2 weeks.)

 

Tips:

  • Stir dried fruit, such as raisins, cranberries or cherries, into granola if desired.
  • Granola also makes a great afternoon snack – add a sprinkle to a peanut butter and banana sandwich, or to yogurt with berries.

Brown Rice Falafel Bowl

  • Falafels: In food processor, combine chickpeas, parsley, flour, onion, garlic, cumin, paprika, baking powder and salt; pulse until mixture is just starting to come together. Roll into sixteen 1-inch balls; flatten slightly.
  • Meanwhile, heat olive oil in saucepan set over medium heat until instant-read thermometer reaches 325°F. Fry falafel, in batches, for 2 or 3 minutes per side or until golden brown. Using slotted spoon, transfer to paper towel–lined tray.
  • Falafel Bowl: Divide rice among 4 bowls or portable containers. Top with falafel, cucumbers, tomato and red onion. Whisk together yogurt, olive oil, tahini and lemon juice until smooth; stir in salt, pepper and cumin. Drizzle over falafel bowls.

 

Tips:

  • To spice up falafel bowls, serve with your favorite hot sauce or add a pinch of cayenne pepper to falafel mixture.
  • Substitute quinoa, farro or barley for brown rice.
  • To make ahead, freeze falafels in airtight container for up to 1 month; reheat from frozen in moderate oven until heated through.

Balsamic Tofu and Vegetable Stir-Fry

  • Cook rice noodles according to package directions; set aside. Meanwhile, mix together 2 tbsp olive oil, balsamic glaze, soy sauce, garlic, ginger and red chili flakes. Toss half of the marinade with tofu; reserve remaining marinade.
  • Heat 1 tbsp olive oil in nonstick skillet set over medium heat; sauté tofu for 3 to 5 minutes or until golden. Remove from skillet and set aside. Wipe skillet clean with paper towel and heat remaining olive oil over medium heat; cook bean sprouts, carrot, snap peas, water chestnuts and remaining marinade over medium-high heat for 3 to 4 minutes or until vegetables are tender-crisp.
  • Add vegetable broth; bring to simmer. Add noodles and tofu to skillet; toss gently. Transfer to serving dish. Garnish with peanuts and cilantro; drizzle with chili balsamic glaze.

 

Tip: You can omit the noodles and serve the stir-fry over a bed of rice if desired.