Brussels Sprout Tacos

I received Brussels sprouts in my last produce delivery and, feeling my creativity flowing, I created these delicious tacos.

Spaghetti Squash Burrito Bowl

After a wonderful Thanksgiving, I decided not to go grocery shopping for a few days and use up the food and leftovers we have. I also was looking for healthy, non-rich meals after a few days of rich, meat heavy dishes. This came about because I had leftover ingredients from rice bowls that I made and a few local spaghetti squash from our produce box. The presentation of this is wonderful and would make for a great dish for guests. The ingredients include what I had on hand but feel free to substitute.

Sesame Crusted Bean Burgers

I had leftover pinto beans from making enchiladas and in looking for a way to use them up, I decided to make veggie burgers. I adapted this recipe to what I had on hand and what worked for the right consistency. The sesame seeds on the outside give a good textural element to these, particularly if you are eating them without a bun. I served these burgers with a cucumber salad and potato wedges two ways.

Pupusas with Salsa Roja & Cabbage Slaw

Ryan and I love to watch Diners, Drive-ins, and Dives as a way to get ideas. On an episode we watched recently, Guy visited a restaurant and they made pupusas. They looked so good I HAD to try them. The result is this recipe. I made a red salsa and a cabbage slaw to go with the pupusas. It was a bit of a learning curve but after the first few I managed to get some good ones. The taste is amazing and although this is not a quick dish, it is worth the effort for sure.

Brown Rice & Beans with Tomato Salsa

In our produce delivery last week we got cherry tomatoes and corn. I was trying to find a quick recipe to make using those two ingredients and I came upon something similar to this one. I adapted it to what I had on hand. This recipe is a great one pot meal as well as a great pantry dinner. If you don’t have cherry tomatoes, you can make regular salsa to put on top. ​

White Bean Coconut Curry

There are so many variations of curry and I enjoy trying all the curry recipes I come across. Each one has a unique flavor due the variety of spices and vegetables in the dish. This White Bean Coconut Curry is perfect in the summer because the white beans and grape tomatoes give it a lightness that you need when it is hot outside. This can be eaten over rice or quinoa. 

Baked Risotto

Risotto is a great dish to make to use up extra vegetables from the farmer’s market. While traditional risotto is made by stirring in the broth slowly, it tastes just as good when it is baked in the oven. Adding beans to the recipe provides protein for a complete meal. This recipe uses zucchini and green beans but substitute what you have and what is in season. If you eat cheese, mix in a little parmesan or grated white cheddar.

Black Bean Tostadas

This recipe is similar to the Mexican Pizza recipe found in the cookbook. The cilantro and beans gives this tostada a fresh taste. For best results, use homemade corn tortillas and salsa. This recipe is also incredibly fast and light, making it perfect for a hot day. 

Black Bean Tacos with Peach Salsa

Tacos are one of those dishes that can be made a million ways and everyone still loves them. They are a go to for me because I can usually whip up a good filling with ingredients I have on hand. The peach salsa in this recipe is amazing. Fortunately, we can get local peaches in North Carolina. If you use store-bought tortillas, this turns into a quick dish.

Summertime Quinoa Bowl

This recipe comes together in a snap and is delicious. The warmth of the quinoa and white bean mash with the fresh tasting vegetables make a unique combination that is perfect in the summer. If you don’t have white beans, substitute the mash for chickpeas. This recipe serves four people.