Recipes: Vegetables & Side Dishes

Collard Green Pesto

Dietary Gluten Free, Vegan, Vegetarian
Meal type Appetizer, Condiment
Thank you to our patients, Norma & Valerie for this recipe!

Ingredients

  • 1 3/4lb Collard Greens
  • 7 Large Brine-Cured Olives
  • 2 Garlic Cloves
  • 1/3 cup Water
  • 1/2 teaspoon Balsamic Vinegar
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Cayenne Pepper
  • 1/4 teaspoon Black Pepper
  • 1/2 cup Extra Virgin Olive Oil

Optional

  • 1oz Parmigiano-Reggiaino Cheese (Grated)

Note

Serve chilled or warm.  Use as a dip for veggies,on pasta, or spread on chicken or fish.

Thank you to our patients, Valerie and Norma for sharing this delicious recipe!

Directions

Step 1
Bring 6-8 quart pot of salted water to a boil. Cut stems off collards. Add Collards to boiling water, simmer uncovered until tender (about 15 minutes).
Step 2
Transfer collards with tongs to a colander to drain, gently pressing to extract water. Coursely chop collards.
Step 3
Blend olives and garlic in food processor until finely chopped. Add collards, water, vinegar, salt, cayenne and pepper. Pulse until finely chopped. Add in oil (last) in slow stream.

Mediterranean Rice Stuffed Tomatoes

Serves 3
Allergy Wheat
Dietary Gluten Free, Vegan, Vegetarian
Meal type Appetizer, Side Dish
Website Enjoy LIfe Foods

Ingredients

  • 1 1/2 cup Cooked Brown Rice
  • 3/4 cups Enjoy Life Beach Bash Seed & Fruit Mix
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 teaspoon Finely Minced Lemon Zest (Use fresh)
  • 1/2 Small Juice From Lemon
  • 1 teaspoon Sea Salt
  • 1 tablespoon Fresh Parsley (Chopped)
  • pinch Cumin
  • pinch Cayenne Pepper
  • Fresh Black Pepper (To taste)
  • 3 Large Tomatoes (Heirlooms work very well)

Note

Gluten free, dairy free, soy free, and nut free

Directions

Step 1
Combine all of the above except the tomatoes in a bowl and toss until combined. Add additional salt to taste, if needed.
Step 2
Slice off the very top of each of the tomatoes, leaving enough to make a lid for the stuffed tomato. Hollow out 3 tomatoes, leaving a wall about 1/8” – 1/4” thick. From the removed sections, remove as much of the seeds as possible and finely chop up about half of it, and add it back into the salad. Discard the seeds, the remaining tomato, and the juice, unless more tomato is desired in the salad.
Stuff the hollowed out tomatoes with the rice salad and top with the tomato “lid.” Drizzle with olive oil and sprinkle with sea salt and black pepper before serving.
Step 3
May be made several hours in advance.

Roasted Broccoli & Cauliflower

Ingredients

  • 1 cup Broccoli Florets
  • 1 cup Cauliflower Florets
  • 2-4 cloves Minced Garlic
  • Olive Oil
  • Gluten Free All Purpose Seasoning (Simply Organic brand is great)
  • Sea Salt
  • Black Pepper

Note

Gluten free, soy free, dairy free, egg free and nut free.

Directions

Step 1
Preheat oven to 425.
Step 2
Place florets in a medium bowl, drizzle with olive oil and toss to cover. Sprinkle with herb seasoning, sea salt, and pepper. Toss again.
Step 3
Place florets in a shallow baking dish and sprinkled with garlic.
Step 4
Place baking dish on the center rack of oven and roast for about 25 to 30 minutes, or until lightly browned. Stir occasionally to insure even browning.