Huevos Rancheros

• 1 tablespoon olive oil
• 1 cup chopped red onion
• 1 cup chopped green bell pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne
• 1 fresh jalapeno, minced
• 1 teaspoon minced garlic
• 1 cup chopped fresh tomatoes
• 1 cup vegetable broth
• 1 can Rosarita Zesty Salsa refried beans, warmed
• 1 tablespoon Earth Balance
• 4 – 8 large cage-free eggs (depending on how many you are feeding)
• 3/4 – 1 1/2 cups shredded cheese (depending on how many you are feeding)

To make the Ranchero Sauce, in a medium pot, heat the oil over medium-high heat. Add the onions and bell peppers, and cook, stirring, for 3 to 5 minutes. Add the cumin, salt, cayenne, jalapeno, and garlic, and cook, stirring, for 30 seconds. Add the tomatoes and cook, stirring, for 2 minutes. Add the stock and simmer until thickened, about 15 minutes. Adjust the seasoning, to taste, and cover to keep warm.

Melt 1 tablespoon of Earth Balance in a large skillet over medium-high heat. Break 4 eggs and fry until beginning to set, about 1 minute. Sprinkle the eggs with the cheese and cover the pan to finish cooking, about 2 minutes.

Serve eggs over beans and smother with Ranchero Sauce.

Enjoy!

Summer Pasta with Salmon

Summer Pasta with Salmon
• 1 pound spaghetti
• Olive Oil
• 1 cup diced red onion
• 2 tablespoons minced garlic, divided
• 1/2 teaspoon crushed red pepper flakes
• 1 cup tomato sauce
• 1 cup frozen green peas
• 2 large (8-10-oz.) salmon fillets
• 2 teaspoons Creole Seasoning, recipe follows
• 2 teaspoons fresh chopped oregano
• 2 tablespoons fresh squeezed lemon juice
• 1/2 cup grated Parmesan

Fill a large pot with water, bring to a boil and add 2 tablespoons salt to the pot. Add the pasta to the pan and cook until al dente, 8-10 minutes.

Meanwhile, heat a large skillet over medium-high heat, drizzle olive oil to coat the pan. Once the oil is hot, add the onion and 1 tablespoon minced garlic to the pan and sauté until the onions are translucent, about 3 - 4 minutes. Add the crushed red pepper flakes and tomato sauce to the pan. Add 1/2 cup of the pasta cooking water to the pan along with the drained pasta and frozen peas. Cook, stirring often, until the pasta is fully cooked, and well dressed with the sauce. Keep warm until the salmon is cooked.

Preheat Broiler.

Heat an oven-proof grill pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon with olive oil. When the pan is very hot, place the salmon fillets flesh-sides down in the grill pan and cook over medium heat without moving them for 2 minutes, until very browned.

Remove pan from heat; turn the salmon over and season with Creole seasoning. Sprinkle with oregano and lemon juice. Combine 1/4 cup of olive oil and 1 tablespoon minced garlic in a small bowl, and pour over the salmon. Set under the broiler and cook until the salmon is slightly caramelized on top, about 4-5 minutes. Remove from the oven, and remove the skin from the salmon. Divide the pasta among your plates, sprinkle with Parmesan and lay a portion of salmon atop each plate of pasta. Garnish with more Parmesan if desired.

Serves 4.

Creole Seasoning
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

**This makes much more than you will need for this recipe.

Fresh Veggie Fajita Bowls

Fresh Veggie Fajita Bowls

For the Veggies:
• 2 tablespoons oil
• 1 red onion, thinly sliced
• 1 green bell pepper, sliced into strips
• 1 yellow or red bell pepper, sliced into strips
• 1 tsp. minced garlic
• 1 yellow summer squash, halved and sliced into strips
• 1 zucchini, halved and sliced into strips
• 1/2 cup salsa
• 1 tsp. ground cumin
• 1/2 tsp. salt

For the Beans:

• 1 can beans (black, pinto or chili beans), rinsed and drained
• 1 can Rotel
• 1 tsp. chili powder
• 1 tsp cumin
• 1 tsp coriander

Extras, if you want:
• Lettuce
• Sour Cream
• Cheese
• Salsa
• Guacamole

First, get the beans going… Combine all ingredients in a saucepan and heat over medium low heat, stirring occasionally.

Next, get the veggies going… Heat oil in a skillet over medium high heat. Add onions, peppers, and garlic; stir to coat with oil. Reduce heat to medium, and cook for 5-7 minutes. Stir squash and zucchini in and add salsa, cumin, and salt. Cover, and cook for 5 minutes. Uncover and continue to cook another 2-3 minutes.

Serve the veggies on top of the beans and garnish as you like.

Enjoy!

Shrimp & Corn Sauté

Shrimp & Corn Sauté
• 2 tablespoons extra virgin olive oil
• 2 tsp. minced garlic
• 1 red bell pepper, diced
• Salt and ground black pepper, to taste
• 1/3 cup dry white wine
• 3/4 pound medium shrimp, shelled and deveined
• Kernels from 3 medium ears of corn
• 1 1/2 cups chopped ripe tomatoes (about 1 large tomato)
• 3 tablespoons minced scallions
• 2 tablespoons minced fresh basil
• 1/2 package Trader Joes’s Harvest Grains Blend prepared with Vegetable Broth

In a large skillet, warm the oil over medium-high heat. Add the garlic and red peppers and cook, stirring frequently so the garlic doesn't burn, until the peppers are slightly softened, 3-4 minutes. Season to taste with salt and pepper.

Add the wine, bring to a simmer and cook until the liquid partially evaporates, about 2 minutes. Add the shrimp and corn, and cook, stirring, until the shrimp are cooked through, another 3-5 minutes. Add the tomatoes, scallions and basil, and cook, stirring, until the tomatoes are warmed through and have released some of their juices, another 2-3 minutes.

Season to taste, and serve over TJ’s Harvest Grains.

Serves 4.

Mini Ham & Swiss Quiche

1 (15-oz.) pkg. refrigerated pie crusts (2 crusts)
Shredded Swiss Cheese (about a cup)
Finely chopped Red Onion (about 1/4 large onion)
1 small ham steak, skin removed, finely chopped in a food processor
3 large eggs
3/4 cup reduced fat milk
Salt & Fresh Ground Pepper

Allow both pie crust pouches to stand at room temperature for 15 to 20 minutes.
Heat oven to 375 degrees. Spray a 12-cup muffin pan with nonstick cooking spray.

Unfold 1 pie crust; press out fold lines; place crust on cutting board. Using a 2-1/2 inch round cookie cutter, cut 6 circles. Repeat with remaining pie crust. You will have 12 circles from both pie crusts. Press 1 circle of dough into bottom and up the sides of each sprayed muffin cup.

Place 1 Tbsp. shredded cheese in each cup, top each with a few chopped onions and chopped ham.

In a 2-cup measuring cup; combine eggs, milk, salt and pepper; beat well with fork. Pour mixture into crusts; filling to within 1/4 inch of top.

Bake at 375 degrees for 25 to 30 minutes or until golden brown. Cool slightly. Lift quiches from cups with tip of knife. Serve warm or room temperature.

Artichoke Spinach Swirls

• 1 package Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed
• 1 ½ tsp. Egg Replacer w/ 2 tbsp. water (or 1 large egg)
• 1 cup grated Mozzarella Rice Cheese (or regular mozzarella)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 - 10 oz. package frozen chopped spinach, thawed and well drained
• 1 - 14 oz. can artichoke hearts, drained and chopped

Heat the oven to 400 degrees F.

Stir the cheese, onion powder, garlic powder, black pepper, spinach and artichoke hearts in a medium bowl.

Unfold 1 pastry sheet on a lightly floured surface. Brush the pastry sheet with the egg mixture. Spread half the spinach mixture on the pastry to within 1 inch of the edge. Roll up like a jelly roll. Press the seam to seal. Repeat with the remaining pastry sheet.

Cut each roll into 20 (1/2-inch) slices. Place the slices, cut-side down, onto baking sheets sprayed with Pam.

Bake for 15-20 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes.

Apple Turnovers & Blueberry Turnovers

Apple Turnovers
1 pkg. Pilsbury crescent rolls (8 oz.)
4 tsp. sugar
2 tsp. cinnamon
1 small tart apple, peeled & sliced
Egg Replacer with Water (or 1 egg)
Confectioners’ sugar

Preheat oven to 375 degrees.

Separate crescent dough into 8 triangles. Flatten and stretch each piece.

Mix sugar and cinnamon. Roll apple slices in this mixture, divide evenly among the rolls. Fold dough over apples and pinch to close openings. Brush each with egg replacer (or egg).

Bake until golden, about 12 - 15 minutes.

Let cool on a wire rack and dust with Confectioners’ sugar

Blueberry Turnovers
1 pkg. Pilsbury crescent rolls (8 oz.)
1/2 cup fresh blueberries
1/4 cup confectioners' sugar
Egg Replacer with water (or 1 large egg)

Preheat oven to 375 degrees.

Separate crescent dough into 8 triangles. Flatten and stretch each piece.

Mix the blueberries and sugar. Spoon 1 tablespoon of blueberry mixture on the widest end of each triangle. Beginning with the wide end, roll up each crescent around blueberries; pinch both sides to seal completely. Brush with egg replacer (or egg).

Bake until golden, about 12 – 15 minutes. Remove to cool on a wire rack for 5 minutes; dust with the confectioners' sugar.