VEGGIE PAD SEE EW 

Ingredients

• 1 tablespoon vegetable oil
• 2 cloves garlic minced
• 1 cup shiitake mushrooms or button mushrooms cut into strips
• 2 cups broccoli chopped bite size
• 1 large egg lightly whisked
• 8 ounces dry rice stick noodles or wide rice noodles
• 1/2 teaspoon chili powder
•  ground white pepper to taste

Instructions

1. Put the ingredients for the sauce into a bowl and stir. Set aside.
2. Boil or soak noodles according to instructions on the package. Note: If there are no instructions, soak the rice noodles in boiling hot water and cover with a lid for 10-12 minutes. Drain and set aside.
3. In a large pan, add oil and garlic and fry for 1 minute.
4. Add shiitake mushrooms and broccoli and cook for 2 minutes.
5. Push vegetables to one side of the pan and add egg to the empty side. Using chopsticks or a spatula, quickly stir the eggs until it's scrambled and mix it in with the vegetables.
6. Add noodles and toss well. Stir in the sauce and toss until the noodles are evenly coated.
7. Sprinkle chili powder and ground white pepper and toss well. Serve hot.

https://www.pickledplum.com/recipe/veggie-pad-see-ew-recipe/?utm_content=buffera4c44&utm_medium=social&utm_source=pinterest.com&utm_campaign=buffer

MOZZARELLA CHEESE SANDWICH WITH ROASTED RED PEPPER

Ingredients

• 1 red pepper
• 6 small slices of Mozzarella Ball
• 4 slices Italian bread
• 1 tsp balsamic vinegar
• Butter spray

For the Arugula Pesto Spread

• 1/2 cup split cashews (unsalted)
• 2 tsp nutritional yeast
• 2 cups arugula (loosely packed)
• 1 tsp salt
• 2 Tbsp extra virgin olive oil
• 1 Thai chili (optional)

Instructions

1. Preheat oven to 500 degrees
2. On a baking tray, place one red pepper and put it in the heated oven
3. Let it roast for about 15-20 minutes. Rotate it at about the 7 minute mark and remove when all sides have charred black. 
4. Remove from the oven and let it cool. Set the oven to 450 degrees.
5. While the red pepper is roasting, prepare the arugula pesto spread
6. When the red pepper has cooled to the touch, remove the charred skin using a tea towel
7. Cut the pepper into half and de-seed it, then cut it into julienne
8. Take a mozzarella ball and slice it into thin pieces. 

https://www.healingtomato.com/mozzarella-cheese-sandwich/

ITALIAN CHOPPED SALAD

ITALIAN CHOPPED SALAD

INGREDIENTS:

• Half of a small red onion, halved through the core
• 1 large head romaine lettuce
• 1 medium head radicchio
• 1 pint small sweet cherry tomatoes, halved through the stem ends
• 1 large cucumber, peeled and seeded then cut in half and sliced
• 1-1/2 cups canned garbanzo beans, drained and rinsed
• 1/3 cup grated parmesan cheese (or 4 ounces aged provolone, sliced into strips)
• 5 peperoncini, stems cut off and discarded, thinly sliced
• 1/2 cup kalamata olives
• 1/2 cup Oregano Vinaigrette
• Juice of 1/2 lemon
• Dired oregano, for sprinkling

VINAIGRETTE

• 2-1/2 tablespoons red wine vinegar
• 1-1/2 tablespoons dried oregano
• 1 teaspoon dried basil
• 1 tablespoon fresh lemon juice, plus more to taste
• 2 garlic cloves, minced
• 1-1/2 tablespoons minced kalamata olives
• 2 tablespoons Parmesan cheese
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 1-1/2 cups good extra-virgin olive oil

DIRECTIONS:

1. Slice the layers of onions lengthwise 1/16 inch thick. Place the onion slices in a small bowl of ice water and set aside.
2. Drain the onion and pat dry with paper towels before adding them to the salad.
3. Thinly slice the lettuce and radicchio.
4. In a large bowl, combine the lettuce, radicchio, tomatoes,cucumber,  garbanzo beans, cheese, ,peperoncini, and onion slices.
5. Toss to thoroughly combine the ingredients.
6. Drizzle 1/2 cup of the vinaigrette and the juice of the lemon over the salad, then toss gently to coat the salad with the dressing.
7. Taste for seasoning and add more lemon juice, or vinaigrette if desired.
8. Sprinkle with extra oregano and serve.

ITALIAN SALAD DRESSING

1. Combine the vinegar, oregano, lemon juice, garlic, kalamata olives, Parmesan cheese, and pepper in a medium bowl and whisk to combine the ingredients.
2. Set aside for 5 minutes to marinate the oregano and basil.
3. Add the olive oil in a slow thin stream, whisking constantly to combine. You can also add all the ingredients to a glass jar with a lid and shake to combine.

http://www.theharvestkitchen.com/italian-chopped-salad/

LEMON RICOTTA SPAGHETTI WITH PEAS

LEMON RICOTTA SPAGHETTI WITH PEAS 

Ingredients

• 1 Box Gluten Free Spaghetti
• ½ Cup Pasta Water
• 1½ Cup Ricotta Cheese
• 2 Lemons, Zested and Juiced
• 1 Cup Frozen Peas, Don't Thaw

Instructions

1. Cook spaghetti until tender
2. Whisk together remaining ingredients and bring to a boil, sauce will seem like a thinner alfredo
3. Add cooked pasta and bring up to a simmer, sauce with thicken and coat the noodles
4. If desired top with fresh lemon zest

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http://cricketsconfections.com/2018/01/07/lemon-ricotta-spaghetti/

SPICY BLACK BEAN NACHOS

SPICY BLACK BEAN NACHOS

Ingredients

• 1 can black beans
• 1/2 onion
• 2 garlic cloves
• 2 chipotles in adobo
• 1 Tablespoon adobo sauce
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• freshly ground pepper
• 1/2 cup water (or stock)
• 1 bag tortilla chips
• 4-5 cups shredded Monterey Jack cheese
• oil
• jalapeno slices (optional)
• chopped cilantro (optional)

Avocado Salsa Verde

• 4 tomatillos
• 1/2 onion
• 1 garlic clove
• 1/2 jalapeno
• 10-12 sprigs cilantro
• 1 avocado
• salt to taste

Pico de Gallo (ingredients for a single batch, but I doubled it)

• 1 tomato
• 1/4 onion
• 1/2 jalapeno
• 10-12 sprigs cilantro
• juice of 1/2 lime
• 1/4 teaspoon salt

Instructions

1. Roughly chop 1/2 an onion and peel 2 garlic cloves
2. Saute the onion and garlic in a dollop of oil over medium heat for 5-7 minutes
3. Drain and rinse one can of black beans
4. Add the black beans to the onion mixture along with 2 chipotles in adobo, 1 Tablespoon adobo sauce, 1/2 teaspoon cumin, 1/2 teaspoon salt, freshly ground pepper, and 1/2 cup water (or stock).
5. Simmer for a few minutes until heated though
6. Combine the bean mixture in a blender or food processor
7. Salt to taste (I added another pinch for this recipe)
8. Shred 4-5 cups of Monterey Jack cheese. This is enough cheese for three single layer batches.
9. Add a dense, single layer of chips to a sheet pan. (You can line the sheetpan with foil or parchment paper if you want to make cleanup easier).
10. Drizzle some of the beans over the chips. Note: you have enough beans for three single-layer batches.
11. Add a layer of cheese to the chips
12. Bake in the oven at 400F for 5-7 minutes or until all the cheese is melted
13. Top with your favorite fixings and serve immediately
14. This batch was drizzled with Avocado Salsa Verde and topped with Pico de Gallo, chopped cilantro, and jalapeno slices.
15. If you are making Avocado Salsa Verde, start by rinsing four fresh tomatillos.
16. Roast the tomatillos in the oven at 400F until cooked through and they start to turn army green.
17. Add the roasted tomatillos to a blender along with ½ onion, 1 garlic clove, 10-12 sprigs cilantro, and ½ of a jalapeno pepper.
18. Pulse blend and taste for heat, adding the additional ½ of the jalapeno if you want more heat. Add the avocado to the blender and combine well.
19. Salt to taste.
20. If you are making Pico de Gallo, start by finely chopping the tomato, 1/4 onion, and 1/2 jalapeno into ¼" sized chunks
21. Finely dice the cilantro
22. Combine the tomato, onion, jalapeno and cilantro in a mixing bowl
23. Add ¼ teaspoon salt and the juice of a ½ lime
24. Mix together well and taste for seasoning
25. Add additional salt and lime if necessary

https://www.mexicanplease.com/spicy-black-bean-nachos/