Author: Eliyah Samoun

Ingredients:

• 1 cup uncooked quinoa
• 2 cups water
• 4 green onions, chopped
• 1 tomato, diced
• 1/2 large cucumber, diced
• 1/4 cup loosely packed fresh mint, finely minced
• 1/8 cup fresh parsley, finely minced
• 3 tablespoons olive oil
• 1/4 cup lemon juice, or less (to taste- I like a lot!)
• 1 teaspoon garlic powder
• Freshly cracked black pepper, to taste

Course: side dish,salad

Cuisine: Middle Eastern

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Ingredients:

• 1 orange
• 1 tablespoon Quex rapeseed oil (or olive oil)
• salt and freshly ground black pepper
• 1 stick of celery, sliced
• 1 smoked mackerel fillet

Course: side dish,lunch,salad,main course,main dish,dinner

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Ingredients:

• Freshly-ground black pepper to taste
• 2-3 lbs. boneless chicken breast
• 1 tsp. cumin
• Juice of 1 lime
• 1 tsp. lemon juice
• 1 Tbs. dried oregano
• Salt to taste
• 3 tablespoons sugar
• 1 sweet onion – sliced
• 3 Tbs. vinegar
• 3 1/2 cups water

Course: lunch,main course,main dish,dinner

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Ingredients:

• 1 medium Head Cauliflower (roughly chopped)
• 2 Leeks, White and Light Green Part Only (cut into half lengthwise)
• 6 Cloves Garlic
• 2 tablespoons Olive Oil
• 2 Cans Chicken Broth*
• Kosher Salt
• Fresh Ground Black Pepper

Course: soup

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Ingredients:

• 2 tablespoons balsamic vinegar
• 1 beet, cut into eighths, then halved
• 1/2 teaspoon black pepper
• 6 brussel sprouts, halved
• 1 tablespoon dijon mustard
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 3 tablespoons fresh parsley, chopped (optional garnish)
• 1/2 teaspoon garlic powder
• 1/8 teaspoon ground ginger
• 1/2 medium onion, quartered
• 4 parsnips, halved, then sliced
• Vegetables
• 1/2 teaspoon additional salt
• 1 tsp. salt
• Balsamic Dressing

Course: side dish

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Ingredients:

• 2 packets Swanson® Flavor Concentrated Seafood Broth
• 8 flour tortillas (6-inch), crisp taco shells or fresh corn tortillas, warmed
• 1 tablespoon chopped fresh cilantro leaves
• 1 cup shredded lettuce or cabbage
• 2 tablespoons lime juice
• olive oil
• 2 tablespoons diced red onions
• 1/4 cup Pace® Chunky Salsa
• 1/4 cup sour cream
• 1 pound fresh or thawed frozen cod or tilapia fillets

Course: lunch,main course,main dish,dinner

Cuisine: Mexican

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Ingredients:

• 1/2 cup feta cheese
• 1 Flatout flatbread*
• 2 cloves garlic
• 1/2 cup orange pepper, sliced
• 1/4 cup red onion, sliced
• 1/2 cup red pepper, sliced
• 1 cup spinach leaves, raw, torn
• 1/2 tomato, sliced

Course: lunch,main course,main dish,dinner

Cuisine: Mediterranean,Italian,European

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Ingredients:

• 1 tsp black pepper
• 2 tsp cumin
• 4 Tbsp. jarred minced garlic
• 1 large onion, chopped
• 2 lbs pinto beans
• *Up to 2 1/2 Tbsp salt (This is the absolute max if you don't pre-soak your beans.)
• 10 cups hot water

Course: antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre

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Ingredients:

• 1/4 teaspoon asafoetida (optional)
• 1 teaspoon coriander seed powder
• 1 teaspoon cumin seeds
• 1/4 cup double cream (omit for a vegan recipe)
• 1/4 cup chopped fresh coriander
• 3 cloves garlic, crushed
• 1 tablespoon ginger, minced
• 1 green chilli
• Juice of 1/2 a large lemon (around 4 tbsp)
• cup mung beans, washed, soaked and boiled with a pinch of bicarbonate of soda until
• 1 tablespoon mustard oil
• 1 teaspoon mustard seeds
• Salt to taste
• 1 cup spinach, chopped and blanched
• 1 tablespoon sunflower oil
• 1 tablespoon tomato puree
• 1/2 teaspoon turmeric
• 2 1/2 cups water

Course: side dish

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Ingredients:

• 2 tablespoons extra virgin olive oil
• 2 medium leeks, tough green outer leaves removed, washed well (see Kitchen Tip), and thinly sliced
• 2 cloves garlic, chopped
• 1 stalk celery (with leaves), roughly chopped
• 3 large russet potatoes, peeled and cut into cubes (about 2 cups)
• ¼ head savoy cabbage, roughly chopped (3 cups)
• 1 head kale, stemmed and roughly chopped (about 8 cups)
• 8 cups Roasted Vegetable Stock or store-bought low-sodium vegetable broth
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• Juice of 1 lemon

Course: soup

Cuisine: European,Irish

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