Category Archives: Lunch

Sweet Pepper Hummus

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

Hummus Carrots Cucumbers

25 oz. Garbanzo Beans (Chickpeas)

3 Lemons, Juiced

5 Cloves Garlic, Roasted

1 Onion, Roasted

1 Red Bell Pepper, Roasted

1 Scallion, Finely Chopped (garnish)

2 Tablespoons Olive Oil

Salt & Pepper

Prepare beans according to the package cooking instructions, or use organic, canned garbanzo beans.

Cube bell pepper and onion, place in baking dish with garlic, and drizzle with olive oil.  Roast in 350º oven until lightly browned (approximately 40 minutes).  Combine roasted vegetables, beans, lemon juice, olive oil, salt & pepper in a blender or food processor, and process until smooth.  For a sweeter hummus flavor, roast 2 bell peppers and 2 onions.

Serve with your favorite sliced veggies for a dipping delight!

Serve at room temperature or chilled.

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Quinoa Tabouli

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

Quinoa Tabouli

1 Cup Quinoa

2 Cups Water

3 Scallions, Finely Chopped

1/2 Cup Parsley, Finely Chopped

1/2 Cup Basil, Finely Chopped

1/2 Cup Kale, Finely Chopped

1/4 Mint, Finely Chopped

1 Tablespoon Olive Oil

1 Lemon, Juiced

1 Lime, Juiced

1/2 Teaspoon Garlic Salt

In a large pot, bring 2 cups of water to boil.  Add 1 cup of Quinoa and return to boil.  Add Olive Oil and Garlic Salt.  Reduce heat to medium-low for 12 minutes, or until water is absorbed.

Once Quinoa is prepared, stir in lemon and lime juices, and place to the side to cool.  Finely chop Scallions, Parsley, Basil, Kale, and Mint.  Add to room-temperature Quinoa, and mix thoroughly.

Serve at room temperature or chilled.


Artichoke Soup

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

5 ArtichokesArtichoke Soup

1 Onion, Diced

28 ounces Organic, Chicken (or Vegetable) Broth

Olive Oil

Nutmeg (to taste)

Salt & Pepper (to taste)

Steam artichokes for 45-60 minutes.  Allow to cool, then remove leaves and choke, leaving only the heart and stem.  Cube the artichoke hearts and stems, set aside until soup base is prepared.

Video: Steaming Artichokes

In a large saucepan, cook onion in olive oil until translucent.  Add remaining ingredients, and cook on medium-low heat for approximately 15 minutes.  Remove from heat, and allow to cool.  Pour mixture into blender, purée until creamy.  Place soup back in saucepan, and re-warm.

Optional:  Add a handful of spinach while re-warming soup.

Serve Hot.  Accompany with Pan Fried Eggplant and Lentil Chips.

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Sweet Fries

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

Baked Sweet Potato Fries

 

5 Sweet Potatoes, Sliced into Tall Strips

Cinnamon (to taste)

Light Olive Oil

 

Preheat over to 400°.  Lightly coat a large baking pan with olive oil, and evenly spread potato slices.  Generously sprinkle sweet potatoes with cinnamon and lightly drizzle olive oil.  Bake for 40 minutes.

Serve Warm.


German Gumbo – Eintopf

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

10 Carrots, Thickly SlicedGerman Gumbo

2 Onions, Diced

1 Bell Pepper, Diced

2 Celery Stalks, Diced

2 Cups Mushrooms, Sliced

1 Cup Okra, Sliced (optional)

2 Cups Small Broccoli Florets

4 Cups Water

3 Cups Chicken Broth

2 Pounds Organic, Ground PorkGerman Gumbo

4 Cloves Garlic, Crushed

Olive Oil

1.5 Tablespoons Garlic Salt

1 Tablespoon Pepper

2 Teaspoons Paprika

Cayenne Pepper (to taste)

1 Tablespoon McCormick Perfect Pinch Original Seasoning

Brown Rice, Pre-Cooked (optional)

Vegetable Base

In a large pot, combine water and broth with carrots, onions, bell pepper, celery, mushrooms, okra (optional), broccoli, and 1 clove of crushed garlic on high heat.  Bring to boil, then reduce heat and simmer, stirring occasionally, until vegetables are soft.  Season with 1 tablespoon garlic salt, 1/2 tablespoon pepper, 1 teaspoon paprika, 1/2 tablespoon Perfect Pinch Original seasoning.

Pork

Generously coat a large pan with olive oil.  Turn heat to medium, add 3 cloves of crushed garlic.  Stir frequently for approximately 5 minutes.  Add ground pork to pan, increase heat to medium-high, and cook until lightly browned.  Generously season with remaining seasonings.

Alternate:  Replace pork mixture with Organic Andouille Sausage or Bratwurst.

Eintopf

Add pork mixture to vegetable base, simmer on low heat for approximately 15 minutes.

Season as Desired.

Serve Hot over Rice (optional).

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Fried Cabbage

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

1 Cabbage, Chopped – 1″ CubesCabbage

Light Olive Oil

2 Tablespoons Water/Chicken Broth

Garlic Salt

In a large pot, loosely separate cabbage cubes over Medium heat.  Immediately add water and drizzle olive oil liberally.  Sprinkle garlic salt to taste.  Cover pot and cook, stirring occasionally for approximately 25 minutes, or until cabbage becomes wilted and lightly browned.

Serve Warm.


Sweet Potato Medallions & Caramelized Onions

**Dairy, Soy, Wheat, Gluten, Refined-Sugar, Nut, Egg FREE

6 Small Sweet Potatoes, Thinly Sliced

1 Large Onion, DicedSweet Potato Medallions

Light Olive Oil

Preheat oven to 400°.  Lightly coat large baking pan with olive oil.  Distribute potatoes and onions evenly. Place in oven for 30 minutes, or until potatoes are soft and slightly golden.

Serve Warm.