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STUFFED BULLHORN PEPPERS WITH QUINOA

INGREDIENTS

• Bullhorn peppers, tops cut off and seeds removed
• Cooked quinoa
• Slicing tomatoes, chopped
• Zucchini, diced
• Red onion, diced
• Fresh parsley, chopped
• Lemon juice
• Olive oil
• Salt and pepper, to taste

DIRECTIONS

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix cooked quinoa, chopped tomatoes, diced zucchini, diced red onion, chopped parsley, lemon juice, olive oil, salt, and pepper.
3. Stuff the mixture into the bullhorn peppers.
4. Place the stuffed peppers in a baking dish and bake for about 20-25 minutes, until the peppers are tender.
5. Serve as a satisfying main dish.

CUCUMBER AND RED CABBAGE SPRING ROLLS

INGREDIENTS

• Rice paper wrappers
• Slicing tomatoes, sliced into thin strips
• Cucumber, julienned
• Red cabbage, thinly sliced
• Fresh basil leaves
• Fresh mint leaves
• Rice vermicelli noodles, cooked and drained

DIRECTIONS

1. Dip a rice paper wrapper in warm water for a few seconds until it softens.
2. Place the softened wrapper on a clean surface.
3. Layer cucumber, red cabbage, tomato strips, fresh herbs, and rice vermicelli noodles on the lower half of the wrapper.
4. Fold the sides of the wrapper over the filling and then roll up tightly.
5. Repeat with the remaining ingredients.
6. Serve the spring rolls with your favorite dipping sauce.

ZUCCHINI NOODLES WITH CREAMY TOMATILLO SAUCE

INGREDIENTS

• Zucchini, spiralized into noodles
• 2 tomatillos, husked and chopped
• 1/4 cup raw cashews (soaked if needed)
• 1/4 cup water or vegetable broth
• 2 cloves garlic
• Juice of 1 lime
• Salt and pepper, to taste
• Fresh cilantro, for garnish

DIRECTIONS

1. In a blender, combine tomatillos, soaked cashews, water or vegetable broth, garlic, lime juice, salt, and pepper. Blend until smooth and creamy.
2. Toss zucchini noodles with the creamy tomatillo sauce.
3. Garnish with fresh cilantro before serving.

DELICATA SQUASH AND RED CABBAGE SLIDERS

INGREDIENTS

• Delicata squash, sliced into rounds (seeds removed)
• Red cabbage, thinly sliced
• Zucchini, sliced
• Bullhorn peppers, sliced
• Lettuce leaves
• Whole grain slider buns (check for allergens)
• Hummus or tahini sauce

DIRECTIONS

1. Roast delicata squash rounds until tender.
2. Fill slider buns with roasted squash, sliced red cabbage, zucchini, bullhorn peppers, and lettuce.
3. Drizzle with hummus or tahini sauce.
4. Serve with a side of your choice.

OKRA AND POTATO CURRY

INGREDIENTS

• New potatoes, diced
• Okra, sliced
• Slicing tomatoes, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 can (13.5 oz) coconut milk (check for allergens)
• Salt and pepper, to taste
• Fresh cilantro, for garnish

DIRECTIONS

1. In a large pot, sauté chopped onion, garlic, and grated ginger until fragrant.
2. Add curry powder, turmeric, cumin, coriander, and cayenne pepper. Stir for a minute.
3. Add diced new potatoes, sliced okra, and chopped tomatoes. Cook for a few minutes.
4. Pour in coconut milk, season with salt and pepper, and let simmer until the vegetables are tender and the flavors meld.
5. Garnish with fresh cilantro before serving. Serve with rice or bread.