by Christine Sloop | Jan 31, 2017 | Entrée, Lunches
Easy Eggplant Schnitzel Prep time 45 minutes 1 eggplant 2 T olive oil 1 8-oz jar pesto (or make your own) 1 8-oz jar roasted red peppers 2 tomatoes, sliced thinly 3/4 cup panko breadcrumbs Preheat oven to 325. Slice eggplant into 1/4-in lengthwise slices. Brush (at...
by Christine Sloop | Jan 30, 2017 | Entrée, Lunches
Black Bean-Oatmeal Burgers (adapted from Prevent and Reverse Heart Disease by Caldwell Esselstyn) 1 15-oz can black beans, drained and rinsed 1 14.5-oz can tomatoes with zesty mild chilies 1 garlic clove, minced, or 1 tsp garlic powder 1 tsp onion powder 3 green...
by Christine Sloop | Jan 5, 2017 | Entrée, Salads
Southwestern Slaw 1/2 red bell pepper 1/2 green bell pepper 1/2 cup corn 2 greens onions, sliced 1 Tbs. fresh parsley, chopped 1 clove garlic, minced 2 t lemon juice 2 t olive oil Dice the bell peppers. In a salad bowl, combine the bell peppers, corn, green onion,...
by Christine Sloop | Dec 27, 2016 | Soups
Split Pea Soup Prep time 30 minutes 3/4 c split green peas 1/2 tsp olive oil 1 large onion, diced 1 carrot, diced 1 garlic clove, minced 2 T chopped parsley 1/4 tsp marjoram 1/2 tsp rosemary 1 bay leaf 1/2 tsp salt 3 c. broth or water Heat the oil in a soup pan over...
by Christine Sloop | Dec 22, 2016 | Soups
Minestrone Soup 1 tsp. olive oil 1/2 onion, chopped 1 carrot, chopped 1 celery stalk, sliced 1 clove garlic, minced 1 (15 oz) can white (canellini) beans, drained and rinsed really really well 4 c. vegetable broth or water 1 small potato, chopped 1 c. kale, cut into...
