Outdoor recipes (green and fresh)
Taking a vacation doesn’t have to mean giving up on your dietary habits. Actually, it can even represent a new start, like trying out easy vegetarian meals, which can give you a much-needed rush of energy for all those hikes and bike rides you will be taking!
Tossed Salad with Green Goddess Dressing (Vegetarian) 25’
- 1 ripe avocado
- 1/4 c. parsley
- 3 tbsp. fresh tarragon
- 1 tsp. lemon zest, plus 3 tablespoons lemon juice
- 3 tbsp. olive oil
- 1 small clove garlic
- 2 anchovy filets
- 1 (.75-ounce) bunch fresh chives, divided
- Salt and freshly ground black pepper
- 3 heads lettuce or 1 small head green leaf lettuce, torn
- 4 cucumbers, sliced
- 3 large tomatoes, cut into wedges
Buddha Bowl: Avocado Quinoa Harvest Bowl (Vegan) 40’
- 1 Cup of Arugula
- 1/2 Cup of Cooked Quinoa
- 1 Cup of Sautéed Brussels Sprouts
- 1 Tbsp of Pepitas
- 1/2 an Avocado, Sliced
- 1 tsp of Olive Oil (to cook brussels sprouts)
- Salt and Pepper to taste
- 1 Tbsp of Tahini
Grilled Eggplant with Feta relish (Vegetarian) 25’
- 3 tablespoons balsamic vinaigrette
- 1 teaspoon garlic powder
- 1 cup (4 ounces) crumbled feta cheese
- 2/3 cup chopped seeded peeled cucumber
- 1/2 cup chopped seeded plum tomato
- 1/4 cup finely chopped red onion
- 8 slices eggplant (3/4 inch thick)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Minced fresh basil or parsley, optional
Warm Roasted Cauliflower and Spinach Salad (Vegetarian), 40’
Cauliflower and spinach are both packed full of vitamins and minerals which help with your day-to-day activity levels, so logically, this dish will be the ideal choice for when you and your family will be spending large amounts of time outdoors during your holidays, breathing in fresh air, in a vacation park!
- 3 tbsp. olive oil
- 1 tsp. pumpkin pie spice
- 1/2 tsp. ground cumin
- 1/2 tsp. ground coriander
- Kosher salt
- 1 small shallot
- 1 large head cauliflower, cut into florets (about 2 lbs)
- 1 14-oz can lentils, rinsed
- 3 tbsp. white wine vinegar
- 5 c. baby spinach
- 1 oz. pecorino cheese, shaved
- 1/4 c. pomegranate seeds
Spring Minestrone (Vegetarian), 40’
- 1/4 c. plus 2 Tbsp olive oil
- 2 leeks, white and light green parts only, sliced into ¼-in.-thick half moons
- 1 small bulb fennel, cored and cut into ¼-in. pieces, plus 1 cup fennel fronds
- Kosher salt
- 2 32-oz containers low-sodium vegetable or chicken broth
- 1/4 c. cashews
- 2 cloves garlic
- 1 c. fresh dill
- 3 tbsp. lemon juice
- 2 oz. Parmesan, grated
- 1 lb. asparagus, trimmed and cut into ½-in. pieces
- 1/2 lb. green beans, sliced into ¼-in. rounds
- 4 oz. sugar snap peas, cut into thirds
- 1 15-oz can cannellini beans, rinsed
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