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Texas Caviar Recipe Type: Appetizer Author: Vanessa Chamberlin Ingredients 2 15-oz. cans black-eyed peas (or bean of your choice, we used lentils) 2 cups fresh or frozen (thawed) corn 1 red bell pepper, chopped 1/2 green bell pepper, chopped 1 large red onion, chopped 1-2 jalapeños, seeded & chopped (optional) 6 Roma tomatoes, chopped 1…
Garlic Infused Cabbage Recipe Type: Side Dish Author: Vanessa Chamberlin Ingredients 1/2 large head cabbage OR one whole small cabbage, cut into wedges (green or red cabbage is fine) 4 or more large cloves of garlic, sliced sea salt & pepper, to taste 1 cup vegetable broth Instructions Place the cabbage wedges into a wide…
Bianca’s Baby Bok Choy Recipe Type: Side Dish Author: Vanessa Chamberlin Ingredients 4-6 small heads baby bok choy (left intact), feel free to use any variety of bok choy umeboshi vinegar or red wine vinegar Gomashio (can be found in the Asian aisle typically near the sesame seeds, if you cannot find it, you can…
Autumn Delight Author: Vanessa Chamberlin Ingredients 1 lb. brussels sprouts 3 cups butternut squash, peeled, seeded & diced 3 cloves garlic, minced 1 tsp dried sage 1 tsp dried thyme 1 tsp dried rosemary large pinch of ground cloves fresh lemon juice (from about 1/2 a lemon) sea salt, to taste several grinds of black…
Guacamole Recipe Type: Appetizer Author: Vanessa Chamberlin Ingredients 3 avocados, peeled & diced 2 Roma tomatoes, diced 1/2 onion, diced 2 TBS cilantro, finely chopped juice of 1 lime sea salt & pepper, to taste Instructions Mix together, being sure to mash the avocado. Serve with your fresh homemade tortilla chips!