Recipes

Beet, Apple, Carrot Slaw

November 8, 2023 Vicki Sarnoff Recipes

Beet, Apple, Carrot Slaw

A bit different than a traditional slaw, this recipe uses a simple citrus dressing to complement the flavors of beets, carrots and apples. Have as a side dish, or a snack by itself, this slaw is refreshing and flavorful.

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Prep Time 25

Total Time 28

Course Side Dish

Cuisine American

Servings people

Calories 99.2 kcal

Equipment

1 cutting board
1 bowl
1 knife
1 grater
1 jar

Ingredients

1 green cabbage
1 beet
2 carrrots medium
2 green onions or 1/2 small onion
1-2 apples medium
2 tbsp lemon juice
3 tbsp vinegar
1 1/2 tsp sugar honey, or maple syrup
1/4 tsp salt
1/4 tsp pepper
1 tsp ginger fresh finely chopped

Instructions

Slaw

Trim the greens from the beet roots. Reserve the greens for another use.
Scrub beet roots and carrots; peel or if organic no need to peel. Coarsely grate beets and carrots into a large bowl.
Julienne the apple into the bowl.
Quarter the onions and thinly slice.
Add to the beets/carrots.

Dressing

In a small bowl, mix the lemon juice, vinegar, sugar, salt and pepper (and ginger, if desired).
Stir in the sweetener and salt.
Add to the bowl. Mix well. Adjust seasonings to taste.
Serve chilled.

Notes

The nutritional information is automatically calculated and can vary based on ingredients and products used.

Nutrition Facts

Beet, Apple, Carrot Slaw

Amount per Serving

Calories

99.2

% Daily Value*

Fat

0.4

g

1

%

Saturated Fat

0.1

g

1

%

Sodium

136.6

mg

6

%

Potassium

417.9

mg

9

%

Carbohydrates

24.4

g

8

%

Fiber

6.5

g

23

%

Sugar

16.5

g

Protein

2.5

g

5

%

Vitamin A

242.6

µg

27

%

Vitamin C

62.9

mg

70

%

Vitamin K

125.5

µg

105

%

Calcium

72.3

mg

6

%

Iron

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword apple, beets, cabbage, carrots, citrus, slaw

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Kale, Grape and Pineapple Salad

November 8, 2023 Vicki Sarnoff Recipes

Kale, Grape, and Pineapple Salad

This salad is perfect to make ahead of time for dinner or for a light lunch on the go, to bring to a picnic or a summer party because kale leaves stay hearty after being massaged and coated with dressing.

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Prep Time 20

Total Time 20

Course Salad

Cuisine American

Servings people

Calories 366.3 kcal

Equipment

1 cutting board
1 knife
1 jar
1 bowl

Ingredients

2 bunches kale
1 cup grapes halved
1/2 cup walnuts chopped, optional
1/4 cup red cabbage thinly sliced and chopped
1 tbsp olive oil or vegetable oil
1 tsp honey or sugar
1/2 tsp salt
1 tbsp vinegar or lime juice

Instructions

Salad

Wash the kale.
Cut kale in thin slices and then chop. Rub (massage) the kale with your hands to soften it.
Cut red cabbage into thin slices and then chop (if using).

Dressing

Take a small glass jar; pour oil, vinegar, honey or sugar and salt.
Shake jar until it becomes an even mixture.
Mix the kale, red cabbage (if using) pineapple, grapes and walnuts (if using) in a bowl.
Pour mixture (or preferred salad dressing) all over the salad
Mix all the ingredients until fully coated.
This can be prepared the day before. The dressing will soften the kale and make it more digestible.

Notes

The nutritional information is automatically calculated and can vary based on ingredients and products used.

Nutrition Facts

Kale, Grape, and Pineapple Salad

Amount per Serving

Calories

366.3

% Daily Value*

Fat

28.1

g

36

%

Saturated Fat

3

g

15

%

Sodium

655.8

mg

29

%

Potassium

754.8

mg

16

%

Carbohydrates

27.1

g

9

%

Fiber

8.2

g

29

%

Sugar

16.8

g

Protein

9

g

18

%

Vitamin A

13166.8

µg

1463

%

Vitamin C

130.6

mg

145

%

Vitamin K

527.3

µg

439

%

Calcium

372.5

mg

29

%

Iron

3.4

mg

19

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword fruit salad, grape, kale, pineapple

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Pineapple Salsa

November 8, 2023 Vicki Sarnoff Recipes

Pineapple Salsa

This summer salsa functions as both a dip on its own, and as an accompaniment to fish, chicken, or other meats.

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Prep Time 10

Total Time 10

Course Side Dish

Cuisine American

Servings people

Calories 46.7 kcal

Equipment

1 cutting board
1 bowl

Ingredients

3 cups pineapple diced
1 red bell pepper chopped
1/2 cup red onion diced
1/4 cup cilantro or parsley chopped
1 jalapeño seeds and ribs removed, finely chopped
3 tbsp lime juice from about 1 1/2 limes, more if needed
1/4 tsp sea salt

Instructions

In a medium serving bowl, combine the pineapple, bell pepper, onion, cilantro, and jalapeño. Add the lime juice and salt, and stir to combine.
Season to taste with additional lime juice (for zing) and/or salt (for more overall flavor).
For best flavor, let the salsa rest for 10 minutes or longer before serving. It’s best served fresh but keeps well, chilled, for up to 4 days.
Change it up: Pineapple alternatives include diced mango, strawberries, cucumber, melon, or, of course, tomatoes (the bell pepper is optional in those variations).

Notes

The nutritional information is automatically calculated and can vary based on ingredients and products used.

Nutrition Facts

Pineapple Salsa

Amount per Serving

Calories

46.7

% Daily Value*

Fat

0.2

g

0

%

Saturated Fat

0.02

g

0

%

Sodium

121.1

mg

5

%

Potassium

144.3

mg

3

%

Carbohydrates

12

g

4

%

Fiber

1.6

g

6

%

Sugar

8.3

g

Protein

0.7

g

1

%

Vitamin A

651.7

µg

72

%

Vitamin C

58.7

mg

65

%

Vitamin K

3.5

µg

3

%

Calcium

14.8

mg

1

%

Iron

0.4

mg

2

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword bell pepper, cilantro, Jalapeño Peppers, pineapple, salsa

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Broccoli Tots

November 8, 2023 Vicki Sarnoff Recipes

Broccoli Tots

A twist on tater tots, these bites are a crowd-pleaser that satisfy both kids and adults.

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Prep Time 15

Total Time 30

Course Side Dish

Cuisine American

Servings people

Calories 134.6 kcal

Equipment

1 saucepan
1 cutting board
1 knife
1 bowl
1 baking sheet

Ingredients

oz broccoli cut into small florets
1/4 cup scallions thinly sliced
2 cloves garlic finely diced
2/3 cup cheddar cheese
1 egg beaten
2/3 cup breadcrumbs
1 dash salt
1 dash pepper
2 tsp sriracha or chipotle optional, but recommended

Instructions

Tots

Fill a medium saucepan with water and bring to a boil. Season with salt.
Blanch the broccoli in boiling water for about two minutes.
Drain and finely chop the cooked broccoli.
In a mixing bowl, add broccoli, scallions, garlic, cheddar, egg, and bread crumbs, and optional hot sauce of choice.
Mix well and chill in the refrigerator for 15-20 minutes.
Preheat oven to 400 fahrenheit (204 celsius). Brush a baking sheet with oil.
Shape the mixture into tot shapes and spread them evenly on the sheet.
Bake for 8-9 minutes.
Flip and then bake for an additional 8-9 minutes on the other side until golden brown.
Enjoy dipped in sriracha or chipotle dipping sauce.

Dipping Sauce

1/4 cup plain greek yogurt
1/4 cup mayo
1 tablespoon sriracha or chipotle sauce

Notes

The nutritional information is automatically calculated and can vary based on ingredients and products used.

Nutrition Facts

Broccoli Tots

Amount per Serving

Calories

134.6

% Daily Value*

Fat

6.7

g

9

%

Saturated Fat

3.3

g

17

%

Sodium

267.5

mg

12

%

Potassium

73.2

mg

2

%

Carbohydrates

11.6

g

4

%

Fiber

0.8

g

3

%

Sugar

1.1

g

Protein

6.7

g

13

%

Vitamin A

251.1

µg

28

%

Vitamin C

2.5

mg

3

%

Vitamin D

0.3

µg

2

%

Vitamin K

11.8

µg

10

%

Calcium

143.8

mg

11

%

Iron

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword broccoli, cheddar, garlic, scallions

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Summer Slaw

November 8, 2023 Vicki Sarnoff Recipes

Summer Slaw

On a hot day the best side dish for your burger or chicken is a wonderful slaw.

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Prep Time 15

Cook Time 0

Total Time 15

Course Salad, Side Dish

Cuisine American

Servings

Calories 128.3 kcal

Equipment

1 knife
1 shredder
1 bowl

Ingredients

2 cups cabbage red or green – shredded or thinly sliced
1 apples (green or red) – cut into matchsticks
2 carrots grated
1 red beet shredded or matchstick (optional)
3 green onions sliced
1/2 cup dried cranberries optional
2 TBSP oil
2 TBSP apple cider vinegar or 1 lemon juiced
1 tsp maple syrup or honey
1 tsp mustard Dijon or brown
1/4 avocado optional
1 dash salt
1 dash pepper

Instructions

Salad Directions

Shred the cabbage, grate the carrots, slice the green onions, cut apple into matchsticks, cut the beets (if using) and add the dried cranberries (if using).
Add all ingredients to bowl and mix well.

Dressing Directions

Add to a glass jar with a lid:
Oil, apple cider vinegar (or lemon juice), maple syrup or honey, mustard, salt/pepper.
Shake jar until well mixed.
Shake jar until well mixed.
Optional – process in blender if using avocado.
Add dressing to salad and toss until coated.
Salad will stay in the refrigerator for up to 3days.

Notes

The nutritional information is automatically calculated and can vary based on ingredients and products used.

Nutrition Facts

Summer Slaw

Amount per Serving

Calories

128.3

% Daily Value*

Fat

6.2

g

8

%

Saturated Fat

0.6

g

3

%

Sodium

47.2

mg

2

%

Potassium

251.5

mg

5

%

Carbohydrates

19.2

g

6

%

Fiber

3.6

g

13

%

Sugar

14

g

Protein

1.1

g

2

%

Vitamin A

3513.4

µg

390

%

Vitamin C

13.8

mg

15

%

Vitamin K

39.4

µg

33

%

Calcium

28.5

mg

2

%

Iron

0.5

mg

3

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword apples, beets, cabbage, carrots, slaw

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Chickpea Carrot Salad

October 7, 2023 Vicki Sarnoff Featured, Recipes

Chickpea Carrot Salad

This carrot and chickpea salad recipe is a refreshing and different spin on a carrot salad. It is easy to make and will last in your refrigerator for days. You can also serve this salad over fresh greens with extra oil and vinegar, make a wrap out of it with hummus, or as a sandwich, etc.

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Prep Time 15

Cook Time 5

Total Time 20

Course Salad

Cuisine American

Servings people

Calories 200 kcal

Equipment

1 bowl
1 skillet
1 jar

Ingredients

2 cans chickpeas 15 ounces each, or 3 cups cooked chickpeas
2 cups carrots grated, about 3/4 pound of 5 to 6 medium carrots, peeled and grated on the large holes of a box grater or in a food processor fitted with a grating attachment
1 cup celery diced
1/2 cup raisins
1/4 cup onion diced
1/2 cup parsley chopped, or cilantro or basil (optional)
1/2 cup pepitas (hulled pumpkin seeds)
1/3 cup extra-virgin olive oil
1/3 cup red wine vinegar
1 clove garlic minced
1/4 tsp salt
1/4 tsp ground black pepper

Instructions

Salad

In a medium serving bowl, combine the chickpeas, carrots, celery, onions, and herbs. Set aside.
Toast the pepitas (pumpkin seeds) in a small skillet over medium heat, stirring frequently, until they are starting to turn golden and make little popping noises, about 5 minutes. Set aside to cool for a few minutes.

Dressing

To prepare the dressing, in a glass jar or small bowl, combine the olive oil, vinegar, garlic, salt, and pepper. Shake or whisk until blended and pour all of the dressing over the chickpea mixture. ( or blend the dressing for a creamier dressing).
Add the toasted pepitas and raisins to the bowl and stir to combine.
For the best flavor, let the salad marinate for 30 minutes or even overnight in the refrigerator.

Notes

You can also serve this salad over fresh greens with extra oil and vinegar, make a wrap out of it with hummus, or as a sandwich, etc.

Notes

The nutritional information is automatically calculated and can vary based on ingredients and products used.

Nutrition Facts

Chickpea Carrot Salad

Amount per Serving

Calories

200

% Daily Value*

Fat

14.9

g

19

%

Saturated Fat

2.2

g

11

%

Sodium

148.1

mg

6

%

Potassium

370

mg

8

%

Carbohydrates

15.9

g

5

%

Fiber

2.9

g

10

%

Sugar

2.7

g

Protein

2.7

g

5

%

Vitamin A

7626.3

µg

847

%

Vitamin C

11.2

mg

12

%

Vitamin K

100.4

µg

84

%

Calcium

37.5

mg

3

%

Iron

1.4

mg

8

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword carrots, celery, chickpea, herbs, pepitas, salad

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Bell Pepper & Lentil Salad

March 5, 2023 Jennifer Recipes, Uncategorized

Bell Pepper and Lentil Salad

These small, gluten-free legumes pack a healthful punch. Lentils are rich in vitamins, minerals and fiber, without the fat or cholesterol of red meat. Lentils are a plant-based protein that are affordable, nutritious and can suit any cuisine or flavor.

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Prep Time 25

Cooling lentils and refrigeration 1 15

Total Time 1 40

Course Main Course, Salad, Side Dish

Cuisine American

Servings

Calories 266.1 kcal

Equipment

1 sauce pan with cover
1 knife
1 cutting board

Ingredients

1 cup lentils dried green or brown
2 cloves garlic finely chopped
1/4 cup vinegar red preferred
2 tbsp olive oil or vegetable oil
1/4 tsp salt
1/4 tsp black pepper
1 tsp mustard brown prepared mustard
2 bell pepper red or yellow preferred, cored, seeded ad cut into 1/2 inc pieces
1 carrot medium, finely chopped
1/2 onion small, chopped
1/4 cup parsley fresh chopped (optional)

Instructions

Rinse the lentils well and pick over to remove any debris or pebbles. Place lentils and garlic in a large saucepan. Cover with 4 cups water and bring to a boil. Turn heat to medium-low and cover pot. Simmer until lentils are tender but not mushy, about 20 to 25minutes.
While lentils are cooking, mix together vinegar, oil, salt, pepper and mustard in a small bowl or glass jar. Set aside.
Chop the bell peppers, carrot, onion and parsley (optional) and set aside.
When lentils are done, drain well and place in a large mixing bowl. Let cool for 15 minutes.
Add chopped vegetables and vinegar/oil mixture to the cooked lentils. Toss all ingredients gently, but well. Refrigerate for 1 hour to let flavors blend, before serving.

Notes

The nutritional information is automatically calculated and can vary based on ingredients and products used.

Nutrition Facts

Bell Pepper and Lentil Salad

Amount per Serving

Calories

266.1

% Daily Value*

Fat

7.8

g

10

%

Saturated Fat

1.1

g

6

%

Sodium

178.3

mg

8

%

Potassium

683.6

mg

15

%

Carbohydrates

36.1

g

12

%

Fiber

16.8

g

60

%

Sugar

4.9

g

Protein

13.5

g

27

%

Vitamin A

4747.2

µg

527

%

Vitamin C

85.6

mg

95

%

Vitamin K

73.3

µg

61

%

Calcium

49.6

mg

4

%

Iron

4.3

mg

24

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword bell pepper, bell peppers, lentils, salad

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Lemon-Blueberry Dutch Baby

May 8, 2022 Jennifer Recipes

Lemon-Blueberry Dutch Baby

An easy-to-prepare and eye-catching brunch option, this Dutch baby emerges from the oven golden and puffed, like a giant popover.

Adapted from SaparitoKitchen.com

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Prep Time 10

Cook Time 25

Total Time 35

Course Breakfast

Cuisine American

Servings

Calories 207.4 kcal

Ingredients

3 large eggs room temperature
½ cup whole milk room temperature
½ cup all purpose flour
1 Tablespoon granulated sugar
1 Tablespoon fresh lemon juice approximately ½ lemon
pinch kosher salt
2 Tablespoons unsalted butter room temperature
1/2 cup (or more) blueberries fresh
a dusting of powdered sugar
lemon zest from 1/2 lemon
1/4 cup lemon curd or blueberry jam as topping optional

Instructions

Preheat the oven to 425˚ F with a 10 inch cast iron skillet. An oven-safe skillet or round cake pan may substitute.
Combine eggs, milk, flour, sugar, lemon juice and salt and beat well with a whisk until smooth. Scrape down the sides and make sure everything is well combined.
Place butter in the preheated skillet. Return pan to the oven briefly until butter is just melted – careful not to overcook! Remove skillet from oven and tilt the pan so butter coats the entire bottom of the skillet.
Pour the prepared batter into the skillet and return it to the oven to bake for 20-25 minutes, or until it is puffed up and golden brown.
Remove Dutch baby from the oven and serve immediately topped with fresh blueberries, powdered sugar, and lemon zest. For a flavor boost, top with lemon curd or blueberry jam.

Video

Notes

Make sure the eggs, milk, and butter are at room temperature to provide for optimal mixing and maximum fluffiness!
Remember to preheat the pan in the oven. It needs to be very hot to create steam from the batter to puff up the Dutch baby.
The Dutch baby will start to deflate after removing it from the oven so it’s best to serve it hot and fresh out of the oven.
Instead of fresh blueberries, try fresh strawberries or raspberries. Whipped cream topping is tasty, too.

Nutrition:
Per serving (1/4 of recipe, not including optional topping): Calories 211; Total Fat 11g; Sat Fat 5g; Cholesterol 158mg; Sodium 100mg; Potassium 127mg; Total Carb 21g; Fiber 1g; Total Sugars 8g; Added Sugars 4g; Protein 8g; Vit D 6%DV; Calcium 5%DV; Iron 7%DV; Vit B2 26% DV; Vit B12 24%DV; Selenium 33%DV.

Nutrition Facts

Lemon-Blueberry Dutch Baby

Amount per Serving

Calories

207.4

% Daily Value*

Fat

10.5

g

13

%

Saturated Fat

5.4

g

27

%

Sodium

66.2

mg

3

%

Potassium

138.7

mg

3

%

Carbohydrates

20.9

g

7

%

Fiber

1.1

g

4

%

Sugar

7.6

g

Protein

7.6

g

15

%

Vitamin A

442.8

µg

49

%

Vitamin C

2.9

mg

3

%

Vitamin D

1.2

µg

6

%

Vitamin K

6.4

µg

5

%

Calcium

64.3

mg

5

%

Iron

1.5

mg

8

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword blueberries

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Avocado Toast with Poached Eggs

April 18, 2022 Jennifer Recipes

Avocado Toast with Poached Eggs

Avocado toast is creamy, crisp and so satisfying. It’s a delicious and simple breakfast, snack or light meal.

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Prep Time 10

Cook Time 5

Total Time 15

Course Main Course

Cuisine American

Servings

Calories 194.8 kcal

Equipment

1 toaster
1 pot medium
1 bowl

Ingredients

1 large ripe avocado
1 lemon zest and juice
1 ½ tsp olive oil
¼ tsp salt
¼ tsp pepper
2 slices bread wholesome
½ cup arugula or other tender greens
1 tsp white vinegar optional
4 radishes sliced thinly
2 large eggs
Pinch Zaatar spice or substitute with cumin sumac or coriander (optional)
Aleppo chili flakes optional
Zhoug sauce optional or salsa or other flavorful sauce

Instructions

Set a medium pot, filled with 2-3 inches of lightly salted water with a teaspoon of white vinegar (optional) to boil on the stove. Crack the eggs into a bowl, taking care to keep yolks intact, set them aside.
Cut the avocado in half, remove the seed and scoop out the flesh into a small bowl. Add 1 teaspoon zest, the juice from half a lemon, 2 teaspoons oil, salt, and pepper to taste, and stir and mash with a fork to combine. It does not need to be smooth. Toast the bread.
Slice the radishes.
Add lemon juice, olive oil, and a pinch of salt to the arugula and mix well.
Once the water is boiling turn the heat down so it’s just simmering. Gently slip the eggs right into the simmering water. Cook for 2-3 minutes or until egg white is set. Turn heat off.
Spread 1/2 of the avocado mixture on the toast. Top with sliced radish. Top with a mound of baby arugula.
Using a slotted spoon, loosen the egg carefully from the pan and place the poached egg over the arugula.
Sprinkle the Egg with salt, pepper and a generous pinch of Zaatar spice. Add aleppo chili flakes if you like or a drizzle of your sauce of choice.
Serve immediately while yolks are still warm!

Video

Notes

Per serving (2 total): Calories 440; Total Fat 22g; Sat Fat 0g; Sodium 599mg; Carbs 41; Fiber11g; Total Sugars 8g; Added Sugars 0g; Protein 17g; Vit D 0mcg; Calcium 88mg; Iron 4mg; Potassium
728mg; Magnesium: 66mg; Vit A 12% DV; Vit C 62% DV; Vit K 8% DV; Vit B1 35% DV.

Nutrition Facts

Avocado Toast with Poached Eggs

Amount per Serving

Calories

194.8

% Daily Value*

Fat

9.3

g

12

%

Saturated Fat

2.2

g

11

%

Sodium

499.9

mg

22

%

Potassium

226

mg

5

%

Carbohydrates

19.4

g

6

%

Fiber

2.9

g

10

%

Sugar

3.4

g

Protein

10.1

g

20

%

Vitamin A

403.7

µg

45

%

Vitamin C

30.7

mg

34

%

Vitamin D

1

µg

5

%

Vitamin K

9.4

µg

8

%

Calcium

88.6

mg

7

%

Iron

2.4

mg

13

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword avocado, Eggs

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Eggplant Tomato Pie

April 10, 2022 Jennifer Recipes

Eggplant Tomato Pie

Adapted from: PoshinProgress.com

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Prep Time 10

Cook Time 28

Total Time 38

Course Main Course

Cuisine American

Servings

Calories 129.1 kcal

Ingredients

1 large eggplant
6 tomatoes Roma, sliced into half-inch rounds
1 Tbsp oil for sautéing onion & garlic
1 medium red onion diced
2 cloves garlic chopped
1 cup panko or regular breadcrumbs
1/4 cup parmesan cheese grated
1 egg
4 ounces mozzarella cheese shredded
1-2 Tbsp parsley flat-leafed Italian parsley & basil*
Salt and pepper to taste
* If fresh herbs are not available substitute for 1-2 tsp. each dried parsley and dried basil.*

Instructions

Cube eggplant and boil in salted water until soft, about 10 minutes.
While eggplant is cooking, sauté onions and garlic in oil over medium heat until translucent and fragrant, being careful to not burn the garlic. Then set aside.
When eggplant is soft, drain water well and mash.
To eggplant mash, add sautéed onion, garlic, breadcrumbs, parmesan, egg and fresh herbs. Mix well.
Lightly oil a pie pan or cast iron skillet. Layer the bottom of the pan with tomato slices. Add eggplant mixture. Top mixture with the rest of the tomatoes.
Add shredded mozzarella and sprinkle with additional fresh parsley and basil, if available. Bake at 350 F for 30 minutes or until golden brown. Enjoy!

Video

Notes

Nutrition:
Per serving (8 total): Calories 150; Total Fat 5.4g; Saturated Fat 3g; Cholesterol 38.6mg; Sodium
190.9mg; Carbohydrates 19.2g; Fiber 3.3g; Total Sugars 4.8g; Added Sugars 0g; Protein 7.3g; Vit D 0.2mcg; Calcium 140.6 mg; Iron 1.2 mg; Potassium 308.3mg; Vit A 53.5% DV; Vit C 26.8%

Nutrition Facts

Eggplant Tomato Pie

Amount per Serving

Calories

129.1

% Daily Value*

Fat

6.8

g

9

%

Saturated Fat

2.8

g

14

%

Sodium

204.7

mg

9

%

Potassium

195.1

mg

4

%

Carbohydrates

10.8

g

4

%

Fiber

2.3

g

8

%

Sugar

3.3

g

Protein

6.7

g

13

%

Vitamin A

207.2

µg

23

%

Vitamin C

3.2

mg

4

%

Vitamin D

0.2

µg

1

%

Vitamin K

12.4

µg

10

%

Calcium

136

mg

10

%

Iron

0.8

mg

4

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword eggplant, tomato, tomatoes

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Beet, Apple, Carrot Slaw

Equipment

Ingredients 1x2x3x

Instructions

Slaw

Dressing

Notes

Kale, Grape, and Pineapple Salad

Equipment

Ingredients 1x2x3x

Instructions

Salad

Dressing

Notes

Pineapple Salsa

Equipment

Ingredients 1x2x3x

Instructions

Notes

Broccoli Tots

Equipment

Ingredients 1x2x3x

Instructions

Tots

Dipping Sauce

Notes

Summer Slaw

Equipment

Ingredients 1x2x3x

Instructions

Salad Directions

Dressing Directions

Notes

Chickpea Carrot Salad

Equipment

Ingredients 1x2x3x

Instructions

Salad

Dressing

Notes

Notes

Bell Pepper and Lentil Salad

Equipment

Ingredients 1x2x3x

Instructions

Notes

Lemon-Blueberry Dutch Baby

Ingredients 1x2x3x

Instructions

Video

Notes

Avocado Toast with Poached Eggs

Equipment

Ingredients 1x2x3x

Instructions

Video

Notes

Eggplant Tomato Pie

Ingredients 1x2x3x

Instructions

Video

Notes

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Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients