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ENTREES
Chef Ani's Sprouted Wild Rice with Corn and Tomato
Wild rice is actually a grass, not a grain. It’s an aquatic seed that’s found mostly in the upper fresh water lakes of Canada, Michigan, Wisconsin, and Minnesota in North America. It’s a great source of protein, minerals, B vitamins, folic acid, and carbohydrates. I enjoyed wild rice the other morning to help fuel my cardio workout later that day.
Chef Tina Jo's BBQ Meat(less) Balls
These meatballs are fantastic! Add the BBQ sauce and watch them disappear! You can serve with a marinara sauce over zucchini pasta for Bistro night or serve them by themselves as an appetizer. The possibilities are endless. Especially great for those carnivores in your family as they have a very hearty texture and meat-like taste - sure to fill up the emptiest of bellies!
Chef Adam's Noodles Marinara
The recipe I'm sharing this month is for a light and delicious vegetable noodle medley topped with a fresh tomato marinara. I made all the noodles using a simple carrot peeler. I also diced a variety of other vegetables to add color and texture. No rules with this recipe, just make it colorful and make it tasty.
Chef Christy's Grilled Marinated Portabella Steaks
Back home in Texas my father used to barbecue on the grill all the time. Now that I don't eat meat anymore, this recipe for Grilled Marinated Portabella Steaks reminds me of home and my dad without the dead flesh. Portabella mushrooms are a great substitute between two
buns for your backyard bbq or summer celebration.
Chef Erica's Spicy Jicama Sushi Rolls
For my Father's Day dish I made sushi rolls, which can be served as an appetizer or an entree! These are extremely low-calorie, and very low-fat as well as low-glycemic. Plus they include sea vegetables, nature's first "superfood". I especially like that they are so open to suggestion; the creator can use whatever is left in the fridge in them or make them as glam as they want. The sky's the limit!
Chef Tina Jo's Better Shepherds Pie
This Shepherds Pie is perfect for a hearty appetite. The addition of the celery root is a twist that replaces the white potatoes for new found nutrition and taste. Serve this dish warm for an authentic, amazing experience!
Chef Ani's Tomato Chili with Taco Nut Meat
A vegetable chili made with chopped tomatoes, bell peppers, celery, mushrooms, and corn kernels. Spiced with cumin, and oregano for a real chili flavor similar to the cooked bean version. Top with Taco Nut Meat for an added layer of texture and south west flavor.
Chef Heathy's Coconut Chik'n Curry & Rice
Since Mother's Day is in May, I decided to create this recipe in honor of her. She loves Indian curry food, although is not a fan of spice, so this is a mild dish. You can add as much or as little spice as you choose. Despite the fact that the recipe looks long, it's really very simple. A zap in the food processor, a quick mix in the blender, and a bit of chopping here and there.
Chef Christy's Fresh Spring Rolls w/Almond Bliss Dipping Sauce
These fresh Asian Spring Rolls are the perfect Summer appetizer that will impress all your friends.
Chef Ani's Thai Spring Rolls with Almond Dipping Sauce
Chef Christy's Sushi Rice Bowl
This recipe makes a beautiful side dish to any meal. Basically, it’s a sushi roll turned inside out into a bowl! If you throw in some tofu or tempeh you have a one-pot meal.
Chef Matt's CocoJerky
