Southwest Corn & Sweet Potato Bowls
Makes 4 servings
1 cup rice
2 Tablespoons olive oil
1 small onion chopped
3 sweet potatoes peeled and sliced thin
2 ears corn kernels sliced off
15 ounces black beans drained and rinsed
1 Tablespoon cumin
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper
fresh cilantro
Instructions
Cook the rice of your choice according to package directions.
In a large skillet, saute the onion and the sweet potatoes in the olive oil over medium heat. Cook until tender, about 25 minutes. Add the spices and stir.
Add the black beans and corn, and cook for about 5 minutes, until the corn is done and everything is heated through.
Put a scoop of rice in each bowl and top with the vegetables. Garnish with fresh cilantro.
Recipe from The Pretty Bee
Cantaloupe & Peach Salad with Mozzarella
Makes 6 servings
-
1/2 cantaloupe cubed
-
2 peaches sliced
-
1 cucumber quatered
-
1 cup cherry tomatoes halved
-
fresh mozzarella cheese
-
fresh basil and mint
-
pine nuts (optional)
DRESSING -
1 tbsp olive oil
-
1 tbsp balsamic vinegar
-
sea salt and pepper to taste
Instructions
Add all the fruit salad ingredients to a large bowl, and mix to combine. Transfer to a serving platter if you like
In a small bowl whisk the dressing ingredients. Pour dressing onto cantaloupe salad. Serve
Recipe from Garden in the Kitchen
Butterhead Lettuce Chicken Salad Cups
Makes 4 servings
-
1 large or 2 medium chicken breasts, cooked and chilled
-
¼ cup shredded carrots
-
¼ cup shredded red cabbage
-
2 stalks celery, thinly sliced
-
1 bottle Green Goddess Dressing
-
1 head Butterhead lettuce
Instructions
In a large bowl, shred chicken by pulling apart with your hands or two forks. Add carrots, red cabbage and celery and toss to combine. Add ¼ to ½ cup of Green Goddess dressing, then toss to coat.
To serve, scoop chicken salad onto Butterhead and arrange on a plate. Double up the Butterhead lettuce for extra sturdiness.
Recipe from Gotham Greens