Yellow Squash, Eggplant and Onion Kabbas

Yellow Squash, Eggplant, Onions Kabbas

Ingredients 2 Cups Sliced Yellow Squash 2 Cups Sliced Red Onions 2 Cups Sliced Eggplant 1/4 Cup Cilantro 1 tsp Chili 1 Tbs Olive Oil 2 Gloves of Garlic 1 Tbs Balsamic Vinegar 1/4 Cup Veggie Broth Sea Salt & Pepper Directions 1 Slice the vegetables. 2 Prepare marinate by mixing cilantro, chili, olive oil, garlic, balsamic vinegar and veggie broth in a bowl. 3 Marinate the sliced vegetables for at least an hour. 4 Roast vegetable at 350°F for 20 mins. 5 Sprinkle the vegtables with sea salt & pepper.

Confetti Stuffed Peppers With and Without Cheese

Stuffed Peppers

Yields 4 Servings Ingredients 4 Red & Yellow Peppers 3 Cups Rice 10 oz Tofu Crumbles 1/2 Cup Black Beans 1/2 Cup Salsa 3 Cups of Mixed Veggies: Zucchini, Snow Peas, Carrots, Scallions, Sweet Potatoes, Purple & Yellow Onions Sprinkle of cheese (if desired) 1 tsp Cumin 2 tsp Olive Oil 2 Gloves of Garlic 1 tsp Rosemary Sea Salt 1/2 tsp Paprika 1/2 tsp Red Peppers Flakes Directions 1 Dice the vegetables. 2 Lightly sauté the veggies over medium heat with olive oil and minced garlic for 5-7 mins. 3 Mix the cooked veggies with the brown rice, tofu crumbles (or ground lean protein), black beans and salsa. Season with the cumin, rosemary sea salt, paprika , red pepper flakes or your choice of spices to taste. 4 Cut the top of the peppers off and remove seeds (leaving a little “hat“). Place in a glass dish and add …

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Shrimp Blackened Shrimp Fajitas

Yields 2 Servings Prep Time: 20 Minutes Ingredients 8 oz large uncooked shrimp, peeled and deveined 1 teaspoon chili powder 1/2 teaspoons paprika 1/2 diced onion 1/2 teaspoon cumin 2 cloves of garlic 1/4 tsp salt 2 teaspoons olive oil, divided red bell pepper, sliced 1/2 green bell pepper, sliced 1 yellow bell pepper, sliced 1/2 cup scallions, diced 3 oz sliced avocado Directions 1 Mix chili powder, paprika, onion, cumin, garlic, and salt and separate into two portions. 2 In a large bowl add the shrimp and 1/2 of the spice mixture. Set aside. 3 Slice the veggies, dice the onion and finely chop the garlic. 4 In a medium sized skillet over medium high heat, add 1 tsp olive oil, bell peppers, scallions and rest of the seasonings. Saute until tender about 5-7 minutes. Slide to the side of the skillet. 5 Add 1 tsp olive oil and …

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Confetti Tofu Mock Egg Salad

Mock Egg Salad

Yields 3 Servings Ingredients 3 cups of mixed diced veggies including red onion, white onion, cucumber, green pepper, snow peas, carrots, purple cabbage, yellow squash or a confetti veggies of your choice. 1 block of drained xtra firm organic Tofu 2 Tbsp of mayo low fat or vegan freshly cracked black pepper ¼ tsp salt or S.A.L.T sisters seasoning Herbs as preferred Dash of turmeric Directions 1 Dice all vegtables. 2 In a bowl, mash the tofu to the consistency of egg salad, add the mayo, diced veggies, salt, pepper and herbs. 3 Add a dash of turmeric (for coloring if desired) and mixed all ingredients 4 Serve in wraps, sandwiches and as a salad.

Confetti Taco Zucchini Boats

Confetti Taco Zucchini Boats

Yields 2 Servings Ingredients 2 Zucchini cut in half (4 halves total) 7 oz ground beef or turkey or chicken per serving or 9 oz veggie crumbles or crumbled tofu per serving 1/2 cup bell peppers, mixed Red & Yellow, finely diced 1/4 cup water 4 tsp Cheddar cheese, shredded (1 tsp per zucchini boat) 2 Tbsp of salsa per serving Use SALT Sisters Taco Seasoning or make your own with 1 tsp Chili Powder, 2 tsp Cumin and 1/2 tsp Salt Directions 1 Preheat the oven to 400°F 2 Prepare your zucchini by trimming off the stem end. To do this I just gently round the end of the zucchini with a knife, removing the stem. Then cut each zucchini in half length-wise. Use a measuring spoon (teaspoon) to hollow out the zucchini forming a boat. 3 Place the zucchini boats in a greased baking dish and sprinkle a …

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(OVEN BAKED EGGS IN TOMATO SAUCE) Yields 4 Servings Ingredients 2 Tbsp olive oil 1 yellow onion, chopped 1 large red bell pepper, seeded and thinly sliced 3 cloves garlic, finely chopped 1 (28 ounce) can whole tomatoes ½ Tbsp smoked paprika 1 tsp ground cumin ½ tsp dried oregano 1/8 tsp crushed red pepper freshly cracked black pepper ¼ tsp salt 1 (15 ounce) can Chickpeas or cannellini beans, drained 2 handfuls fresh spinach 4 large eggs 1 handful fresh parsley, chopped 2 oz. feta, crumbled Directions 1 Pre-heat oven to 375° F. 2 Heat olive oil in a large pan over medium-high heat. 3 Add the onions and bell pepper and sauté until translucent (5-6 minutes). 4 Add the garlic and continue to sauté 20-30 seconds. 5 Add the canned tomatoes and their juices, crushing the tomatoes with your hands as you add them to the skillet. 6 …



Confetti Fresh Zucchini Courgette Salad

by Riverford Organic Farms – Veggie Hacks Yields 2-3 Servings Ingredients 2 green zucchinis 1 yellow zucchini 1 clove fresh garlic 1 lemon 1 tsp of olive oil per serving Optional: lightly sprinkle with SALT Sisters Florida Citrus Sunrise Seasoning or salt and pepper Directions 1 Cut your garlic clove lengthwise and rub the sides of a clean bowl with garlic. Set it aside. 2 Using a peeler, create long ribbons of the two green and one yellow zucchini. The yellow zucchini could be seedy so just go to the core and then stop. After every two or three peels, turn your vegetable so you get beautiful long ribbons without seeds. 3 Add to the bowl that you rubbed the garlic on. 4 Optional step – If you like a stronger garlic taste, you can mince garlic and add it to the zucchini ribbons. 5 Right before you are ready …


Confetti Eggplant Pizza

Confetti Eggplant Pizza

Yields 2 Servings Ingredients 1 large eggplant 1 Tablespoon olive oil 2 garlic cloves, minced 1-2 cups of yellow squash, red and green peppers, and onion, diced (or confetti veggies of your choice) 1 can roasted tomatoes Sea salt, to taste Ground pepper, to taste 3/4 cup shredded mozzarella or vegan cheese (optional) crushed red pepper (optional) parsley & scallions for garnish Directions 1 Preheat the oven to 400°F 2 Slice the eggplant in circles about 1/4 – 1/3 inches thick 3 Brush or rub a little olive oil on each side of the eggplant slices and place on a baking sheet lined with parchment paper or a baking stone. 4 Sprinkle with salt and pepper. Place in oven for 7-10 minutes, or until eggplant is hot and starting to cook down. 5 Meanwhile in a pan add 1/2 Tablespoon olive oil and sauté the garlic, roasted tomatoes, confetti veggies …

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Egg & Veggie Muffins

Egg and Veggie Muffins

Serving Size: Breakfast or Lunch 2 muffins. Dinner 3 muffins Ingredients 1 Red and/or Green Bell Pepper 3 Spring Onions 4 Cherry Tomatoes 1 cup Chopped Spinach 6 Eggs OR 3 eggs + 3 servings Egg Replacement 2 ounces Mozzarella or Feta Cheese 2 dashes Hot Sauce and/or Curry Powder Garlic Powder or Fresh Basil (optional) Salt and Pepper to taste Directions 1 Preheat oven to 350° F 2 Wash and dice pepper, onions, tomatoes, and spinach. Put in a large mixing bowl. 3 Spray muffin pan with nonstick spray. 4 Divide up the veggies evenly among the muffin cups. 5 Light beat the eggs and spices together. Pour over veggies. 6 Sprinkle each with cheese. 7 Bake for 15-18 minutes or until tops are firm to the touch.

Rainbow “Mock Chicken” Soup

Rainbow Mock Chicken Soup

For my hubby who has a cold…. Ingredients Lots of onions Lots of garlic Rosemary (fresh if you have it) Thyme (fresh if you have it) Vegetable Broth Red and Yellow Bell Peppers, sliced White and Purple Onions, sliced Orange and Purple Carrots, sliced Yellow Potatoes, chunked Chick Peas (canned or pre-cooked) Snap Peas Yellow and Green Summer Squash, halved lengthwise and sliced Bok Choy, sliced Directions Add all ingredients to large saucepan or stock pot. Bring to a boil and then simmer until vegetables are crisp-tender.

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