PB&J Bars

Jam Ingredients
•    2 Cups Blueberries
•    1/3 Cup Sugar
•    Zest and Juice of 1 Lemon
 

Directions
In a small saucepan, combine blueberries, sugar, lemon zest and juice. Cook over medium heat until blueberries are soft and have created a sauce. Let cool.
 

Bar Ingredients
•    2 sticks unsalted butter, at room temperature
•    1 ½ cups sugar
•    1 teaspoon pure vanilla extract
•    2 extra-large eggs, at room temperature
•    2 cups (18 ounces) creamy peanut butter
•    3 cups all-purpose flour
•    1 teaspoon baking powder
•    1 ½ teaspoons kosher salt
•    1 ½ cups (18 ounces) fresh jam
•    2/3 cups salted peanuts, coarsely chopped
 

Directions
1.  Preheat the oven to 350 degrees F.
2. Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
4. In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
5. Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 35 - 40 minutes, until golden brown. Cool and cut into squares.

 

Chipotle Grilled Sweet Potatoes

Ingredients
•    3 large sweet potatoes, roasted in oven until soft and cut into wedges
•    1 stick of unsalted butter, softened
•    1 small chipotle pepper from canned chipotle peppers in adobo sauce, minced
•    1 Tbsp. honey
•    Zest from 1 lime
•    1 Tbsp. Scallions, minced
•    1 tsp. Garlic, minced
•    salt and pepper to taste

Directions
1. Mix all ingredients except sweet potatoes in a food processor until well combined. Taste and adjust seasoning as necessary.
2. Preheat the grill to medium high heat.
3. Generously season sweet potatoes with olive oil and salt. Place Sweet Potatoes on oiled grill. Grilled each side for 1-2 minutes or until grill marks are achieved. Remove from grill and brush with chipotle butter.

 

Grilled Chicken Lettuce Cups with Fire Roasted Pepper Relish

Chicken Marinade
•    6 tablespoons olive oil
•    2 tablespoons white wine vinegar
•    2 tablespoons chopped fresh parsley
•    1 tablespoon fresh lemon juice
•    2 garlic cloves, chopped
•    1 Tbsp. fresh basil, torn
•    1/4 teaspoon dried crushed red pepper
•    1 tsp. fresh oregano

Directions
Combine all ingredients in small bowl and whisk to blend. Season to taste with salt and pepper. Place chicken in a zip-top bag with marinade and seal, trying to squeeze out as much air as possible. Let marinate refrigerated for at least 1 hour, up to overnight

Relish Ingredients
•    1 Each: Red, Yellow, Orange Pepper
•    2 Jalapeno Peppers
•    1 Tbsp. brown mustard seeds
•    1 tsp. Whole Black Peppercorns
•    2 Cloves Garlic
•    2 Sprigs Fresh Dill
•    1 1/4 Cups Cider Vinegar
•    3/4 Cup Water
•    1/4 Cup Sugar
•    2 Tbsp. Kosher Salt
•    1 Bay Leaf
 

Directions
1. Roast peppers over an open flame or in a very hot oven until skin turns black. Place in a metal bowl and cover with plastic wrap. Let peppers sit for 10 minutes, then rub skin off with paper towel and dice. Place in a mason jar with peppercorns, mustard seeds, garlic, dill, and bay leaf.
2. In a medium pot, heat vinegar, water, sugar, and salt until sugar and salt have dissolved. Pour over ingredients in mason jar. Cool in refrigerator and enjoy!
3. Preheat a grill to medium heat. Toss the baguette with oil and season with salt and pepper. Place the bread on the grill and cook until grill marks form. Transfer the bread to a platter, top with smoked mozzarella and the fire roasted pepper relish.

Ingredients
•    4 Chicken Thighs
•    1 Head Living Lettuce
•    4 oz. Goat Cheese
•    1 Recipe Pepper Relish
 

Directions
1.    Heat grill to a high temperature. Oil grill grates and chicken. Place chicken on grill and grill until marks are achieved. Rotate 45° and grill until marks are achieved. Flip chicken and repeat process on the second side. If chicken is not cooked through, place on a sheet pan lined with a rack and bake in a 350° oven until chicken reaches 165° as measured by a probe thermometer.
2.    After chicken has rested for 5 minutes, slice and serve on a piece of lettuce with a spoonful of relish and 2 Tbsp. crumbled goat cheese.

 

Orange Ginger Broccoli Salad

Ingredients for Salad
•    1 Head Broccoli, cut into very small florets
•    1 Carrot, cut into matchstick-sized pieces
•    1 Can Mandarin Oranges
•    3 Scallions, 2 Cut thinly on the bias
•    ½ Cup Slivered Almonds
•    1 Red Bell Pepper, cut into matchstick-sized pieces
•    ½ Cup Dried Cranberries
 

Directions for Salad
Fill a large pot ¾ full with water, salt the water and bring to a boil. Fill a bowl with ice water ¾ full. Drop the broccoli and carrots in the boiling water 1-2 minutes until just slightly tender and then quickly drain and submerge in the ice water to stop the cooking process. In large bowl, combine all salad ingredients and toss with dressing.
    
Ingredients for Dressing
•    1 Orange, zest and 2 Tbsp. Juice
•    2 tsp. Grated Fresh Ginger
•    1 Clove garlic
•    1 Tbsp. Whole Grain Mustard
•    1 Tbsp. Honey
•    1 Scallion, rough chop
•    ¼ Cup Canola Oil
•    Salt and Fresh Ground Pepper to taste
Directions for Dressing
Place all ingredients except oil in a blender, process until smooth. With blender running, slowly drizzle in oil until dressing is thick. Season with salt and pepper. Taste and adjust seasoning if necessary.

 

Summer Gazpacho

Ingredients
•    1 Cucumber, peeled, seeded, and diced
•    1 Rib Celery, diced
•    1/2 Small Red Onion, diced
•    2-3 Cloves Garlic
•    2 Scallions
•    1/4 Cup Flat-Leaf Italian Parsley, rough chop
•    2 Heirloom Tomatoes, small dice
•    1 ½ Cups Watermelon, small dice
•    3-4 Cups Vegetable Juice (such as 365 Very Veggie)
•    1 Lemon, zest and juice
•    1/4 Cup Red Wine Vinegar
•    1/4 Cup Olive Oil
•    1 Tbsp. Honey
•    Salt and Fresh Pepper to taste
•    1 Avocado, diced

Directions
1. Chop cucumber finely in a food processor. Place in a glass or non-reactive bowl. Chop celery, onion, garlic, scallions, and parsley in food processor. Add to bowl with cucumber.
2. Add tomatoes, watermelon, vegetable juice, lemon juice and zest, vinegar, oil, and honey. Stir well and season with salt and pepper. Top with avocado.

 

Rainbow Potato Salad

Ingredients
•  6 large Russet potatoes
•  3 stalks of celery
•  ½ purple cabbage
•  ½ cup yellow corn
•  1 large red pepper
•  ½ red onion chopped
•  1 tsp garlic powder
•  1 cup vegan mayo
•  paprika for garnish
•  pink salt to taste

Directions
Chop potatoes into cubes and boil on high for 15 minutes. Drain potatoes and submerge in cool water. Drain again and add vegan mayo and seasonings. Cool in fridge. Garnish with paprika, serve and enjoy. Serves 8.

Roasted Broccolini

Ingredients
• 1 package baby broccoli
• 2 tbsp of evoo
• chili flakes to taste
• 2 tsp granulated garlic
• 1 tsp of pink salt
• ½ of lemon

Directions
Preheat oven to 475. Rinse broccolini thoroughly and spread evenly on an oven safe pan. Cover with olive oil and spices. Roast baby broccoli for 10 minutes.  Remove pan, squeeze with lemon half. Serve and enjoy. Serves 4.

Crab Cakes

Ingredients
•  16 oz jar of heart of palm
•  a bag of thawed artichoke hearts
•  4 slices of vegan bread
•  1 tbsp of fresh parsley
•  ½ sweet onion chopped
•  2 stalks of celery chopped
•  ½ cup of vegan mayo
• 2 tsp of seafood seasoning
•  1tsp of kelp seasoning

Directions
Process day old bread and and half of the parsley until you have bread crumbs. Next pulse artichoke and heart of palm together. Mix half of the bread crumbs, artichoke mixture, vegetables, seasonings and mayo in a bowl and begin to form small patties. Dip patties in remaining bread crumbs and sauté  lightly in the olive oil on medium. Brown on both sides, cool and enjoy! Serves 8.

Caribbean Corn Soup

• 1 cup of pumpkin squash (cubed)
• 2 tsps black pepper
• pink salt to taste
• 2 scotch bonnet peppers
• 2 cups of okra (chopped)
• 1 cup of yellow split peas
• 1 sweet onion (chopped)
• 3 medium sized sweet potatoes (cubed)

• 5 yukon gold potatoes (cubed)
• a bunch of green/spring onion (chopped)
• 2 sprigs of fresh thyme
• 2 sprigs of fresh oregano
• 2 bay leaves
• 5 multi colored carrots (chopped)
• 5 stalks of celery (chopped)
• 1 can of coconut milk

• 2 ears of non gmo corn
• 4 tbsp of olive oil

Combine celery, onion, carrot, okra and both potatoes and sauté in 3 tbsps of oil in a large pot for 20 minutes. Preheat oven to 425. Put 1 tbsp of oil in a dish, add the pumpkin, cover with foil and roast until soft. Add the pumpkin to the potato mixture once the pumpkin in soft. Add herbs, peppers and coconut milk and bring to a boil. Add split peas and 3 cups of water (bring to a boil again). Remove and add the kernels from one piece of corn. Cut the other into 4 pieces and add to the soup. Cook on low/ medium for 1 hour. Add chopped spring onion. Cool and serve warm. Serves 10.