Collard wrap tacos with citrus slaw

 https://www.loveandlemons.com/collard-wrap-tacos-citrus-slaw/

I want to try this recipe.  I didn’t realize collard greens would be easily edible with just blanching. 

Red Bean and Arugula Salad with Mango Balsamic Dressing

This is from How Not to Diet Cookbook, Michael Greger, M.D., Recipes by Robin Robertson

I prepared this for one of the shelter nutrition talks.  The salad can be adjusted as needed.  I used some arugula, some spinach and other mixed greens.  I also added some strawberries and mango to the salad.  

The mango dressing was very good.  The mango was quite ripe and blended very easily in the Magic Bullet.  

INGREDIENTS:

1 ripe mango, peeled, pitted and coarsely chopped

2 Tbsp balsamic vinegar (better with 1 Tbsp balsamic and 1 Tbsp rice vinegar)

1 Tbsp minced scallion

2 tsp minced fresh parsley or cilantro (I used cilantro)

1 tsp white miso paste

1/4 inch fresh turmeric, grated, or 1/4 tsp ground

6 cups chopped arugula or baby spinach

15 oz (1.5 cups) dark red kidney beans or adzuki beans, drained and rinsed

1 English cucumber, thinly sliced

1 cup cherry or grape tomatoes, halved lengthwise

DIRECTIONS:

1) In a blender, combine the mango, vinegar, scallion, herb, miso and turmeric.  Blend until smooth.  Set aside. 

2) In a large bowl, combine the arugula, beans, cucumber and tomatoes.  Pour the dressing over the salad and toss gently to combine.  Serve immediately.

Photo is from Michael Greger's Cookbook.  Take another next time the salad is made.  The mango dressing is worth repeating!

Stuffed Baby Eggplants with peanut curry

 https://www.cookshideout.com/stuffed-baby-eggplants-curry-with-peanuts-recipe#recipe

Aruna advised me to buy these when we were shopping at Patil’s, and then shared this recipe.  Loved it - made double of the peanut mixture, but used 1/2 teaspoon of red chili powder per recipe.  I didn’t have curry leaves, so I used a little curry powder instead. I had some okra left over, so I added that as well.  The peanut mixture is really good - the recipe said it can be used on pasta.  Can consider serving as a first course.  Need to have the tomatoes and onions with it, not just to pick up the eggplants by the stem.

INGREDIENTS

• ½ cup Peanuts
• 1/2 -1 teaspoon Red Chili powder
• ¼ teaspoon Turmeric
• To taste Salt
• 8~10 Baby Eggplant
• 2 tablespoons Oil
• 1 Medium Onion, finely chopped
• 4~6 Curry leaves
• ¼ cup Water, plus more if needed
• 2 Medium Tomatoes, finely chopped
• 2 tablespoons Cilantro

Get Recipe Ingredients

INSTRUCTIONS

Make the Stuffing:

• In a small pan, dry roast peanuts until evenly golden brown. Let cool and transfer to a blender along with red chili powder, turmeric and salt. Blend into a coarse powder. 
  ½ cup Peanuts, 1 teaspoon Red Chili powder, ¼ teaspoon Turmeric, To taste Salt

Prep the Eggplant:

• Make a “X” cut on the bottom of the eggplant, about ¾th of the way up. Make sure that the eggplant still holds together and does not break apart. I like keeping the crown on but you can remove it.
  8~10 Baby Eggplant
• Stuff each eggplant with about 1 tablespoon peanut powder. Reserve any remaining peanut powder.

Make Stuffed Eggplant Fry:

• Heat oil in a medium size sauté pan on medium flame. Add onions, curry leaves and cook till they are lightly browned around the edges. Add the stuffed eggplants, water and gently mix. Cover and lower the heat. Cook until the eggplants are tender, about 10~12 minutes. Stir occasionally to make sure eggplants cook evenly on all sides.
  2 tablespoons Oil, 1 Medium Onion, finely chopped, ¼ cup Water, plus more if needed
• Stir in chopped tomatoes, remaining peanut powder and cook till the tomatoes turn mushy, about 4~5 minutes. Sprinkle with chopped cilantro and serve hot with rice or roti.
  2 Medium Tomatoes, finely chopped, 2 tablespoons Cilantro

Basil Vinaigrette Dressing

Basil Vinaigrette Recipe

• AUTHOR: SYLVIA FOUNTAINE | FEASTING AT HOME
• PREP TIME: 5
 
• TOTAL TIME: 5 MINUTES
• YIELD: 1 CUP

DESCRIPTION

Bright, bold, and beautiful, this Basil Vinaigrette is a summertime favorite! Make it in under 5 minutes, using your blender. Vegan and Gluten-free.

No lie - it really did take 5 minutes.  Very good on roasted veggies, and a thick dressing for salad as well!  Just takes a LOT of basil.  Had to buy some rather than just use what was in the yard. 

INGREDIENTS

• 2 cups packed basil leaves (roughly 3 ounces)
• 2/3 cup extra virgin olive oil
• 2 tablespoons white wine vinegar (or red wine vinegar or lemon juice)
• 2 garlic cloves
• 2 tablespoons shallot, sliced
• 1 tablespoon water
• 1 teaspoon salt
• 1/2 teaspoon fresh cracked pepper

INSTRUCTIONS

Place all ingredients in a blender or mini blender and pulse repeatedly until almost smooth.

Store in a sealed jar in the refrigerator for 4-5 days.

NOTES

Serve over grilled veggies, drizze over caprese salad, or toss with pasta or greens for a flavoful salad dressing.

NUTRITION

• Serving Size: 2 tablespoons
• Calories: 165
• Sugar: 0.2 g
• Sodium: 291.8 mg
• Fat: 18.7 g
• Saturated Fat: 2.7 g
• Carbohydrates: 0.9 g
• Fiber: 0.2 g
• Protein: 0.3 g
• Cholesterol: 0 mg

Find it online: https://www.feastingathome.com/basil-vinaigrette/ 

Honey Apricot Frozen Yogurt

from https://www.spachethespatula.com/honey-apricot-frozen-yogurt/

will try with mango instead

Honey Apricot Frozen Yogurt

YIELD: 6 servings at around 110 calories each!

Ingredients:

• 2 cups non-fat greek yogurt, strained over night in the fridge
• 1/3 cup honey
• 3 apricots, chopped
• 1 tsp pure vanilla extract

Directions:

1. Add all of the ingredients to your food processor, and pulse to combine. (I like to leave the apricot a little chunky for texture.)
2. Pour into the bowl of your ice cream maker, and churn for around 20 minutes.
3. Transfer to an airtight container and freeze.