Showing 13 Result(s)

Revised Mexican Black Bean Soup

Revised Mexican Black Bean Soup 1 Tbsp. olive oil 1/2 cup green bell pepper, chopped 1 cup onion, chopped 1 cup tomato, chopped 1 jalapeno, seeded and diced 2 garlic cloves, minced 1 qt. (4 cups) low sodium vegetable broth (choose one without sweeteners, mushrooms, or yeast) 1 cup water 2-15 oz. cans black beans, …

Italian Garden Vegetable Salad

Italian Garden Vegetable Salad serves 4 2 cups zucchini, sliced into 1/4 moon shapes 1 cup tomatoes, diced 1/2 cup red onion, thinly sliced into 1-inch strips 1/4 cup fresh basil, chopped 1/4 cup prepared Italian dressing Put all ingredients in a medium sized bowl and stir to combine.  Refrigerate until ready to serve. Mmmm…I …

Cabbage Salsa/Mexican Slaw

Joey’s World Famous Cabbage Salsa/Mexican Slaw 1 head of green cabbage 1 bunch of cilantro 2 cans of sliced jalapenos in escabeche (pickled) 1 fresh lime salt and black pepper to taste (Salt and pepper not shown below) Halve the head of cabbage to remove the core and really chunky white parts at the base …

Sweet Meat Squash Soup

Sweet Meat Squash Soup Adapted from Greg Atkinson’s recipe 5 cups of cubed Sweet Meat Squash, or other winter squash 1 medium yellow onion, sliced 1/4 cup canola or vegetable oil 4 cups vegetable broth 1/4 cup quinoa 1/2 cup water 2 tsp. salt, or to taste 1/2 tsp. pepper, or to taste 1/2 Tbsp. …