Roasted Vegetable Pasta with California Avocado Pesto

Instructions Preheat the oven to 450 F. Cover a large 17¼-inch-by-11½-inch-by-1-inch baking sheet with aluminum foil and spray the foil with nonstick cooking spray. Put the vegetables on the sheet and roast them for 25 minutes or until they are tender and their edges are browned. In the meantime, bring a large pot of water… Read More


Roasted Veggie and Chickpea Stew

Serves 4   Ingredients:   1 small red onion, diced 1 green pepper, diced 1 yellow pepper, diced 1 zucchini, diced 1 small butternut squash or 1 large sweet potato, peeled and diced 1 small eggplant, peeled and diced 2 tablespoons olive oil 1/2 teaspoon kosher salt Freshly cracked black pepper, to taste 2 (14.5… Read More


stuffed sweet potato

2 large sweet potatoes 1 Tbsp olive oil ¼ cup red bell pepper, diced ¼ cup red onion, diced 4 eggs ½ tsp seasoning blend 1 cup fresh spinach Salt and pepper to taste 2 Tbsp goat cheese crumbles 2 Tbsp harissa chili paste Chives for garnish   Directions: Heat your oven to 400 degrees… Read More


yield: 5 SERVINGS prep time: 1 HOUR cook time: 30 MINUTES total time: 1 HOUR 30 MINUTES INGREDIENTS: 1 cup brown rice 1 1/2 pounds cherry tomatoes, halved FOR THE CHICKEN 2 pounds boneless, skinless chicken breasts 1/4 cup plus 2 tablespoons olive oil 3 cloves garlic, minced Juice of 1 lemon 1 tablespoon red… Read More


Garden Chickpea Salad

Adapted from Taste of Home Makes 2 servings Ingredients 1/2 teaspoon cumin seeds 1/4 cup chopped tomato 1/4 cup lemon juice 1/4 cup olive oil 1 garlic clove, minced 1/4 teaspoon salt 1/4 teaspoon cayenne pepper Salad: 3/4 cup canned garbanzo beans or chickpeas, rinsed and drained 1 medium carrot, julienned 1 small zucchini, julienned… Read More