White Bean & Artichoke Salad

For the dressing:
1/2 cup olive oil
1/4 cup fresh lemon juice
1 tsp. minced garlic
1 tsp. Dijon mustard
1/4 tsp. red pepper flakes
Salt and freshly ground pepper, to taste

For the salad:
1 can quartered artichoke hearts, each sliced in half
2 cans small white beans, rinsed and drained
½ large red onion, diced
2 celery stalks, diced
2 tbsp. finely chopped fresh oregano

To make the dressing, in a small bowl, whisk together the olive oil, lemon juice, garlic, mustard, and red pepper flakes. Season with salt and pepper. Let stand for at least 30 minutes to allow the flavors to blend.

In a large bowl, combine the artichoke hearts, beans, onion, celery and oregano. Add the dressing and toss to coat the salad evenly. Let sit overnight in the fridge before serving.

Serves 6.

Spiced Lentils

1 bag lentils
1 can Rotel tomatoes
1 large onion, chopped
1 tbsp. minced garlic
4 cups vegetable broth
1 tsp. sea salt
1 tsp. black pepper
2 tbsp. ground cumin

Rinse the lentils in a colander under cold water. Saute the onion in a little olive oil in a large pot, until starting to get translucent, about 5 minutes. Add the garlic and cook another minute. Add the lentils, Rotel and broth. Bring it to a boil and then lower the heat and cover. Let simmer for 30 minutes. Check the consistency and add spices. Cook for another 30 minutes, or until they reach your desired consistency.

Spiced Fish Over Southwestern Quinoa & Beans

For the Quinoa:
1/2 cup quinoa, rinsed and drained
1 cup vegetable broth
2 tsp. olive oil
1 tsp. cumin
2 tsp. minced garlic
1 minced jalapeno pepper

For the Beans:
1 can black beans, rinsed and drained
1 can Rotel
1 tbsp. chili powder
1 tsp cumin
1 tsp coriander

For the Fish:
1/2 tsp kosher salt
1 tsp chili powder
1/2 tsp cumin
1/2 tsp coriander
olive oil
2 – 6 oz. Rock Fish filets

Heat olive oil in a sauce pan and sauté garlic, jalapeno and cumin for about 1 minute. Add quinoa and broth and bring to a boil. Reduce heat, cover and continue to cook for 15-20 minutes until all water is absorbed.

While the quinoa is cooking, in another saucepan, combine beans, Rotel and the spices and simmer while the quinoa cooks.

Preheat broiler on high.

Combine salt, chili powder, cumin and coriander in a small bowl. Place fish on a baking sheet and brush the filets lightly with olive oil. Sprinkle the spice mixture on both sides of the filets, then broil for 5 min first side, and about 2 more on the second side.

Scoop quinoa on each plate, top with bean mixture and place a piece of fish atop the beans. Serve with salsa, grated cheese, sour cream or whatever you desire!