Recipes

Radish Salsa with Black Bean Tacos

November 1, 2020 Jennifer Recipes

Radish Salsa with Black Bean Tacos

Adapted from ACoupleofCooks.com

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Servings

Calories 484.9 kcal

Ingredients

For the Radish Salsa

12 radishes 1 bunch, about 12 radishes
4 green onions
½ to 1 jalapeño pepper
3 tablespoons cilantro chopped
4 tablespoons lime juice about 2 limes
1 1/2 tablespoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

For the Black Bean Tacos

1 tablespoon olive oil
1 garlic clove
1 15- ounce black beans 1 15 oz can, low sodium (or 1 1/2 cups cooked)
1/4 teaspoon kosher salt
cilantro leaves torn, for serving
1/4 teaspoon fresh ground black pepper
12 corn tortillas small
3/4 cup feta cheese crumbles

Instructions

For the radish salsa:

Thinly slice and quarter the radishes. Thinly slice the green onions. Seed and dice the jalapeño pepper (be sure to keep the juice away from the eyes). Chop the cilantro.
Mix the cilantro with radishes, green onions, jalapeño pepper, lime juice, olive oil, kosher salt and fresh ground black pepper.
Note, the radish salsa can become watery as it sits, so it’s best served about 10 minutes after preparation, using a slotted spoon.

For the black beans:

Mince the garlic.
In a medium pot, heat 1 tablespoon olive oil. Add garlic and sauté for 1 to 2 minutes until the garlic is fragrant and barely starting to brown.
Add the black beans along with the can liquid (add 1/4 cup water if using beans without liquid), several sprigs of cilantro, and 1/4 teaspoon each kosher salt and black pepper.
Bring to a boil, then simmer 15 minutes until the liquid condenses.

Char the tortillas:

If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm.

To serve:

Place the beans in the middle of a tortilla, top with radish salsa, feta cheese crumbles, and cilantro.

Video

Notes

Nutrition:

Per serving (3 tacos). Calories 412; Total Fat 17g; Sat Fat 5.3g; Sodium 501mg; Total Carbs 54g; Fiber 12g; Total Sugar 3g; Added Sugar 0g; Protein 14g; Potassium 522mg; Folate 30% DV; Phosphorus 34% DV.

Nutrition Facts

Radish Salsa with Black Bean Tacos

Amount per Serving

Calories

484.9

% Daily Value*

Fat

17.7

g

23

%

Saturated Fat

5.9

g

30

%

Sodium

648.7

mg

28

%

Potassium

661.8

mg

14

%

Carbohydrates

66.3

g

22

%

Fiber

15.4

g

55

%

Sugar

2.9

g

Protein

19

g

38

%

Vitamin A

312.1

µg

35

%

Vitamin C

16.8

mg

19

%

Vitamin D

0.1

µg

1

%

Vitamin K

32.3

µg

27

%

Calcium

244.1

mg

19

%

Iron

3.8

mg

21

%

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

Keyword radish, radishes

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Pan-Braised Radishes and Greens

November 1, 2020 Jennifer Recipes

Pan-Braised Radishes and Greens

Developed by Deborah Madison

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Prep Time 15

Cook Time 15

Total Time 30

Course Side Dish

Servings

Calories 44.4 kcal

Ingredients

24 radishes 2 large bunches of radishes and their greens
1 shallot or 1/4 small sweet onion
4 tsp. butter divided
water
1 tarragon 1 bunch fresh, or 1/2 tsp. dried
salt and pepper to taste
splash of vinegar

Instructions

Trim the greens from the radishes, leaving a bit of the green stem intact. Place greens and radishes in a large bowl of cold water and let soak for at least five minutes. Remove greens and set in a colander to drain. Dry off radishes and slice in half. Note: Quarter larger radishes; leave small one’s whole.
Bring juices to a simmer, and reduce until no more than a quarter cup remains. Add a teaspoon more of butter and stir to incorporate it with the juices.
Finely chop the tarragon and add it to the bowl. Pour reduced juices over top and toss to coat. Taste. Add more salt and pepper if necessary. Add a small sprinkling of vinegar for a touch of brightness, if necessary. Enjoy!

Video

Notes

NUTRITION:

Per serving (1/4 of recipe). Calories 55; Total Fat 3.8g; Sat Fat 2.4g; Sodium 102mg; Total Carbs 3g; Fiber 1g; Total Sugar 2g; Added Sugar 0g; Protein 0g; Potassium 229mg.

Nutrition Facts

Pan-Braised Radishes and Greens

Amount per Serving

Calories

44.4

% Daily Value*

Fat

4

g

5

%

Saturated Fat

2.5

g

13

%

Sodium

45.5

mg

2

%

Potassium

76.8

mg

2

%

Carbohydrates

2

g

1

%

Fiber

0.6

g

2

%

Sugar

0.9

g

Protein

0.4

g

1

%

Vitamin A

123.2

µg

14

%

Vitamin C

4.1

mg

5

%

Vitamin D

0.1

µg

1

%

Vitamin K

0.7

µg

1

%

Calcium

8.8

mg

1

%

Iron

0.2

mg

1

%

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

Keyword radish, radishes

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Crispy Baked Sweet Potato Fries

November 1, 2020 Jennifer Recipes

Crispy Baked Sweet Potato Fries

Adapted from CookienandKate.com

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Prep Time 10

Cook Time 35

Total Time 45

Course Side Dish

Servings

Calories 264.5 kcal

Ingredients

2 pounds sweet potatoes about 3 medium potatoes
1 tablespoon cornstarch
1/2 teaspoon fine sea salt
2 tablespoons extra-virgin olive oil
Optional spices: freshly ground black pepper cayenne pepper and/or garlic powder

Instructions

Preheat oven to 425 degrees F. Line 2 large, rimmed baking sheets with lightly-oiled parchment paper.
Wash sweet potatoes and cut them into fry-shaped pieces about 1/4″ wide and 1/4″ thick. Try to cut them into similarly sized pieces so that fries will bake evenly.
Place fries in large bowl and sprinkle with cornstarch and salt. Toss until the fries are lightly coated in powder. Then drizzle the olive oil over the fries and toss until the fries are evenly coated in oil. If any powdery spots remain, use your fingers to rub visible cornstarch into the fries .
Arrange your fries in a single layer in each pan and don’t overcrowd, otherwise they will never crisp up. Bake for 20 minutes, then flip the fries so they can cook on all sides. Rotate pans and swap places on oven racks.
Bake for another 10 to 15 minutes, or until the fries are crispy. You’ll know they’re almost done when the surface of the fries change from shiny orange to a more matte, puffed-up texture. Keep a close eye on them.
Toss the baked fries with seasonings, to taste. Serve warm . If a dipping sauce is desired, see below.

Video

Notes

NUTRITION:

Per serving (1/4 of sweet potato recipe). Calories 262; Total Fat 6.9g; Sat Fat 1.0g; Sodium 417mg; Total Carbs 47g; Fiber 7g; Total Sugar 10g; Added Sugar 0g; Protein 4g; Potassium 764mg; Calcium 5%DV; Vit A 1074%DV; Vit B5 36%DV; Vit B6 28%DV.

SRIRACHA DIPPING SAUCE:

Naked sweet potato fries taste great. But if you prefer a simple dipping sauce, combine the following 3 ingredients in a small bowl and top with a scant dusting of cayenne pepper for color. 1/4 cup sour cream or Greek yogurt 1/4 cup mayonnaise 1 and 1/2 tsp. Sriracha sauce or other flavorful hot sauce.

Nutrition Facts

Crispy Baked Sweet Potato Fries

Amount per Serving

Calories

264.5

% Daily Value*

Fat

7.1

g

9

%

Saturated Fat

1

g

5

%

Sodium

415.7

mg

18

%

Potassium

764.3

mg

16

%

Carbohydrates

47.5

g

16

%

Fiber

6.8

g

24

%

Sugar

9.5

g

Protein

3.6

g

7

%

Vitamin A

32175.6

µg

3575

%

Vitamin C

5.4

mg

6

%

Vitamin K

8.3

µg

7

%

Calcium

68

mg

5

%

Iron

1.4

mg

8

%

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

Keyword potato, sweet potato

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Bell Pepper and Lentil Salad

September 10, 2020 Jennifer Recipes

Bell Pepper and Lentil Salad

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Prep Time 30

Cooling Time 1 15

Total Time 1 45

Course Salad

Servings servings

Calories 292.4 kcal

Ingredients

1/2 lb lentils about 1 cup dried green or brown
2 cloves garlic finely chopped
1/4 cup vinegar
2 Tbsp olive oil or vegetable oil
1/4 tsp salt
1/4 tsp black pepper ground
1 tsp grainy brown prepared mustard (optional)
2 bell pepper sweet bell peppers, red & yellow preferred, cored, seeded and cut into 1/2 inch pieces
1 carrots (medium), finely chopped
1/2 onion (small), finely chopped
1/4 cup parsley chopped, fresh (optional)

Instructions

Rinse the lentils well and pick over to remove any debris or pebbles. Place lentils and garlic in a medium 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 25 minutes.
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.

Video

Notes

Nutrition Facts for 1 Serving:

Calories 272; Fat 7.6 g; Protein 13.3 g; Carbohydrate 40 g; Sugars 7 g; Fiber 7 g; Sodium 178 mg; Potassium 621 mg.; Iron 22% DV; Vit C 246% DV; Vit K 91% DV; Vit A 86% DV.

Nutrition Facts

Bell Pepper and Lentil Salad

Amount per Serving

Calories

292.4

% Daily Value*

Fat

7.8

g

10

%

Saturated Fat

1.1

g

6

%

Sodium

164.4

mg

7

%

Potassium

735.3

mg

16

%

Carbohydrates

40.4

g

13

%

Fiber

19.1

g

68

%

Sugar

3.9

g

Protein

15.7

g

31

%

Vitamin A

3105.8

µg

345

%

Vitamin C

57.7

mg

64

%

Vitamin K

75

µg

63

%

Calcium

53.8

mg

4

%

Iron

4.8

mg

27

%

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

Keyword bell pepper, bell peppers, lentils, peppers

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Carrot-Chickpea Burgers

September 10, 2020 Jennifer Recipes

Carrot-Chickpea Burgers

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Prep Time 25

Cook Time 15

Total Time 40

Course Main Course

Servings burgers, or 10 sliders

Calories 87.3 kcal

Ingredients

1 15 oz can chickpeas (garbanzo beans), rinsed and drained
2 Tbsp olive oil or vegetable oil
1 onion (small) – finely chopped
1-1/2 cups carrots shredded, about 3 medium
1/4 tsp salt
1/2 cup zucchini diced
1/2 cup red pepper diced
2 cloves garlic finely chopped
1/2 tsp ground cumin or curry powder, optional
1 egg beaten
1/4 cup fresh parsley chopped, or 2 Tbsp dried
1/2 tsp black pepper ground

Instructions

Put drained chickpeas into a large bowl and mash with a potato masher, or the back of a heavy spoon, until broken down but still a bit chunky. Set aside.
Heat 1 Tbsp oil in a skillet over medium-high heat. Add the onion, carrots and salt. Cook, stirring occasionally, until softened, about 5-6 minutes. Add the zucchini, red pepper, garlic and cumin or curry powder. Cook, stirring often, for 2 more minutes. Add skillet mixture to the bowl of mashed chickpeas and stir to combine.
Add the egg, parsley and black pepper to the bowl. Mix all together well. Form five 1-inch thick burgers or 10 sliders from the mixture.
Wipe skillet with a paper towel and heat another 1 Tbsp oil over medium heat. Add the burgers. Cook, turning once, until golden brown and heated through, about 4 minutes on each side.

Video

Notes

Nutrition Info:

Per serving (5 servings total): Calories – 174; Total Fat – 8 g; Sat Fat – 1.2 g; Protein – 6 g; Carbohydrate – 20 g; Fiber – 6 g; Sugar – 6 g; Sodium – 164 mg; Potassium – 313 mg.

Nutrition Facts

Carrot-Chickpea Burgers

Amount per Serving

Calories

87.3

% Daily Value*

Fat

6.7

g

9

%

Saturated Fat

1.1

g

6

%

Sodium

142.5

mg

6

%

Potassium

165.6

mg

4

%

Carbohydrates

5.5

g

2

%

Fiber

1.3

g

5

%

Sugar

2.6

g

Protein

2

g

4

%

Vitamin A

2929.9

µg

326

%

Vitamin C

28

mg

31

%

Vitamin D

0.2

µg

1

%

Vitamin K

55.9

µg

47

%

Calcium

20.5

mg

2

%

Iron

0.7

mg

4

%

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

Keyword carrots

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Tex Mex Jalapeños

September 10, 2020 Jennifer Recipes

Tex Mex Jalapeños

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Cook Time 12

Course Appetizer, Side Dish, Snack

Servings servings

Calories 212.7 kcal

Ingredients

6 jalapeño pepper
1/2 cup cheddar cheese
1/2 cup refried beans canned or homemade
2 Tbsp cream cheese
1 tsp chili powder
1/4 tsp salt
1 cup tortilla chips crushed
¼ cup sour cream or plain yogurt, optional

Homemade Refried Beans ingredients

1 16 oz. can pinto beans or black beans – rinsed
½ onion (small) – diced
2 garlic cloves chopped
1 Tbsp oil

Instructions

Halve 6 jalapeños lengthwise
Remove the seeds
If making homemade refried beans:
– Sauté the onions in the oil in a medium sized pan until golden.
– Add the garlic and cook for 1 minute
– Add the beans and cook for 3 minutes
– Mash beans in the pan with a potato masher or fork to your desired texture.
Combine 1/2 cup shredded cheddar cheese with 1/2 cup refried beans and 2 tablespoons cream cheese
Add 1 teaspoon chili powder
Add 1/4 teaspoon salt
Mix to combine
Divide among the pepper halves
Press the filling in crushed tortilla chips and place chip-side up on a baking sheet
Bake at 425 degrees F until the filling is bubbling, about 12 minutes. Top with sour cream or yogurt.

Video

Notes

Nutrition Information:

Calories 148, Fat 9 g, Carbohydrates 12g, Protein 5 g, Sodium 263mg, Potassium123mg

Nutrition Facts

Tex Mex Jalapeños

Amount per Serving

Calories

212.7

% Daily Value*

Fat

11.9

g

15

%

Saturated Fat

3.7

g

19

%

Sodium

378.1

mg

16

%

Potassium

287.5

mg

6

%

Carbohydrates

22

g

7

%

Fiber

4.2

g

15

%

Sugar

4.2

g

Protein

6.2

g

12

%

Vitamin A

749.6

µg

83

%

Vitamin C

96.7

mg

107

%

Vitamin D

0.1

µg

1

%

Vitamin K

15.2

µg

13

%

Calcium

128.4

mg

10

%

Iron

1.2

mg

7

%

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

Keyword Jalapeño Peppers, peppers

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Fresh Corn Muffins

September 7, 2020 Edie Kwasnoski Recipes

Fresh Corn Muffins

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Prep Time 10

Course Breakfast, Side Dish

Servings regular or 24 mini muffins

Calories 158.8 kcal

Ingredients

1 1/4 cup flour
3/4 cup corn meal yellow
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
black pepper A few grinds, or a pinch of cayenne
1 cup buttermilk * or milk
3 Tablespoons oil
1 egg
2/3 cup corn kernels cut off the cob – about 1 ear of corn

Instructions

Preheat the oven to 400° F
Grease your muffin pan
Blend the following in a large bowl: flour, cornmeal, sugar, baking powder, salt and pepper.
In a smaller bowl, blend buttermilk, oil and egg.
Make a well in the center of the flour mixture and pour the liquid mix into it, stirring gently until everything is blended. Don’t over-stir; that will make a tough muffin.
Gently mix in the corn kernels.
Fill the muffin cups. For regular muffins, bake for 15-20 minutes, for mini muffins bake for 8-12 minutes. Muffins are done when golden brown and a toothpick inserted comes out clean.

Video

Notes

Nutrition Facts for 1 Regular Muffin: Calories 148; Fat 4.8 g; Protein 3.5 g; Carbohydrate 23 g; Fiber 1 g; Sodium 207 mg; Potassium 92 mg.

*Homemade buttermilk = 1 Tbs. white vinegar + enough milk to measure 1 cup. Let stand 5 minutes.

Nutrition Facts

Fresh Corn Muffins

Amount per Serving

Calories

158.8

% Daily Value*

Fat

5.4

g

7

%

Saturated Fat

0.9

g

5

%

Sodium

194.6

mg

8

%

Potassium

96.6

mg

2

%

Carbohydrates

24.3

g

8

%

Fiber

1.5

g

5

%

Sugar

5.7

g

Protein

3.7

g

7

%

Vitamin A

75.3

µg

8

%

Vitamin C

0.5

mg

1

%

Vitamin D

0.3

µg

2

%

Vitamin K

2.5

µg

2

%

Calcium

66.2

mg

5

%

Iron

1.1

mg

6

%

Added Sugar

4.2

g

8

%

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

Keyword corn, muffins

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Chilled Sweet Corn Soup

September 5, 2020 Edie Kwasnoski Recipes

Chilled Sweet Corn Soup

Nutrition Information: Calories 97, Fat 4.7 g, Protein 2.3 g, Carbohydrates 14 g, Potassium 193 mg, Sodium 101 mg, Fiber 2g

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course, Side Dish

Servings servings

Calories 115.3 kcal

Ingredients

3 corn ears fresh sweet yellow corn, shucked
2 tablespoons butter unsalted
1/2 cup yellow onion chopped, from 1 medium onion
1 teaspoon garlic chopped, about 2 garlic cloves
3/4 teaspoon salt
1/2 teaspoon black pepper
1 cup water
2 tablespoons olive oil extra-virgin
1 teaspoon vinegar white wine
2 tablespoons butter unsalted
Toppings: diced red pepper

Instructions

Cut kernels from corncobs; place in a bowl. Using the large holes of a box grater, scrape liquid and pulp from cobs into another bowl. Discard cobs.
Melt butter in a medium saucepan over medium-high. Add onion, and cook, stirring often, until tender, about 4 minutes. Stir in corn kernels, garlic, salt, and pepper; cook, stirring occasionally, 3 minutes. Add water and reserved corn liquid and pulp. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer 4 minutes. Transfer to a blender, and add olive oil. Process until smooth, 1-2 minutes.
Stir in vinegar; cover and chill 4 to 8 hours. Add diced red pepper and serve.

Video

Notes

Nutrition Information:

Calories 97, Fat 4.7 g, Protein 2.3 g, Carbohydrates 14 g, Potassium 193 mg, Sodium 101 mg, Fiber 2g

Nutrition Facts

Chilled Sweet Corn Soup

Amount per Serving

Calories

115.3

% Daily Value*

Fat

12.3

g

16

%

Saturated Fat

5.4

g

27

%

Sodium

360.1

mg

16

%

Potassium

19.5

mg

0

%

Carbohydrates

1.6

g

1

%

Fiber

0.3

g

1

%

Sugar

0.6

g

Protein

0.3

g

1

%

Vitamin A

233.2

µg

26

%

Vitamin C

1.1

mg

1

%

Vitamin D

0.1

µg

1

%

Vitamin K

3.7

µg

3

%

Calcium

3.1

mg

0

%

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

Keyword corn

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Ultimate Leftover Salad

August 9, 2020 Jennifer Recipes

Ultimate Leftover Salad

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Prep Time 15

Total Time 15

Course Salad

Servings

Calories 154.7 kcal

Ingredients

Dressing:

¼ cup lemon juice or apple cider vinegar
¼ cup vegetable oil or olive oil
1 tsp maple syrup
1 TBSP spicy or brown mustard
salt and pepper to taste

Salad:

Whatever you have in your refrigerator – be creative…
4 cups lettuce any kind of mixed greens: Lettuce, Swiss chard, baby kale.
½ cup cucumber
1/4 cup peppers bell peppers
½ cup carrots grated
1/4 cup tomatoes sliced baby or cherry tomatoes
1/4 cup zucchini sliced

Additions:

Animal Protein: roasted chicken/turkey
Vegetable Protein: tofu, tempeh, pumpkin seeds

Instructions

Prepare salad by adding the cut greens to a serving bowl (lettuce, chard, kale)
Top with all your cut vegetables (tomatoes, cucumbers, peppers, carrot, zucchini)
Prepare dressing by adding all ingredients to a glass jar and shaking well.
Add the dressing to the salad and toss to coat.
Store leftover salad separate from dressing if keeping for later use. The salad will keep in the refrigerator (not dressed) for 2-3 days. Store the leftover dressing for 3-4 days in the refrigerator. The oil will harden when cold, so let it sit out for a few minutes to warm and shake well before using.

Video

Notes

NUTRITION INFO:

Approximate not including additional proteins: Per 1 serving: Calories – 170; Total Fat – 14g; Sat Fat – 2g; Sodium – 30mg; Total Carbs – 11g; Fiber 3g; Sugars – 3g; Protein – 2g US RDA: Vit A 39% Vit C 58% Calcium 26% Folic Acid 46% Vit E 21% Vit K 773%

Nutrition Facts

Ultimate Leftover Salad

Amount per Serving

Calories

154.7

% Daily Value*

Fat

14.1

g

18

%

Saturated Fat

11.2

g

56

%

Sodium

82.3

mg

4

%

Potassium

271.9

mg

6

%

Carbohydrates

8.2

g

3

%

Fiber

2.1

g

8

%

Sugar

5

g

Protein

1.5

g

3

%

Vitamin A

3116.9

µg

346

%

Vitamin C

19.7

mg

22

%

Vitamin K

25.9

µg

22

%

Calcium

23.4

mg

2

%

Iron

0.6

mg

3

%

Added Sugar

1.8

g

4

%

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

Keyword bell peppers, lettuce, peppers, salad

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Skillet-Charred Green Beans with Salsa

August 9, 2020 Jennifer Recipes

Skillet-Charred Green Beans with Salsa

Try this easy to prepare green bean salad with a little kick from the salsa. Green beans are a common staple in households across the country. They go by several names, some of the most popular ones being snap beans and string beans. Despite their name, however, they’re not always green. The green bean is a type of common bean (Phaseolus vulgaris), and it can be yellow or purple, too. The legumes are full of antioxidants, including vitamin C, flavonols, and quercetin. These antioxidants fight free radicals in the body, which helps to reduce cell damage and may help to lower your risk of certain health conditions. Adapted from Cooking Light

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Prep Time 5

Cook Time 10

Total Time 15

Course Side Dish

Cuisine American

Servings people

Calories 77.7 kcal

Ingredients

1 lb. green beans fresh or frozen
3 teaspoons olive oil
¾ cup tomatoes chopped
¼ cup salsa medium or hot- your choice
1 tablespoon lime juice
1 teaspoon honey or maple syrup
1/8 teaspoon salt
¼ cup pepitas roasted/pumpkin seeds (optional)

Instructions

Wash the green beans.
Trim the stem ends from the green beans.
Place the beans into a pot of boiling water and cook for 2 minutes.
Remove and add to a bowl of icy water.
When cool, pat dry the green beans.
Heat 2 teaspoons olive oil in a medium skillet over high.
Add green beans; cook, stirring once or twice, until slightly charred, 4 to 5 minutes.
Remove from heat.
Add chopped tomato, salsa, 1 tablespoon olive oil, fresh lime juice, honey, and salt to green beans in skillet
Stir to combine.
Top with roasted salted pepitas (optional)

Video

Notes

Nutritional Information:

Calories 136, Fat 10g, Sat.fat 1g, Unsat.fat 8g, Protein 4g, Carbohydrate 11g, Fiber 4g, Sugars 6g, Added sugars 1g, Sodium 200mg, Calcium 5% DV, Potassium 7% DV

Nutrition Facts

Skillet-Charred Green Beans with Salsa

Amount per Serving

Calories

77.7

% Daily Value*

Fat

3.3

g

4

%

Saturated Fat

0.5

g

3

%

Sodium

195.6

mg

9

%

Potassium

351.8

mg

7

%

Carbohydrates

11.8

g

4

%

Fiber

3.7

g

13

%

Sugar

6.6

g

Protein

2.6

g

5

%

Vitamin A

1093.2

µg

121

%

Vitamin C

19.1

mg

21

%

Vitamin K

21

µg

18

%

Calcium

49.6

mg

4

%

Iron

1.3

mg

7

%

Added Sugar

5

g

10

%

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

Keyword green beans, salsa

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Radish Salsa with Black Bean Tacos

Ingredients 1x2x3x

For the Radish Salsa

For the Black Bean Tacos

Instructions

For the radish salsa:

For the black beans:

Char the tortillas:

To serve:

Video

Notes

Pan-Braised Radishes and Greens

Ingredients 1x2x3x

Instructions

Video

Notes

Crispy Baked Sweet Potato Fries

Ingredients 1x2x3x

Instructions

Video

Notes

Bell Pepper and Lentil Salad

Ingredients 1x2x3x

Instructions

Video

Notes

Carrot-Chickpea Burgers

Ingredients 1x2x3x

Instructions

Video

Notes

Tex Mex Jalapeños

Ingredients 1x2x3x

Homemade Refried Beans ingredients

Instructions

Video

Notes

Fresh Corn Muffins

Ingredients 1x2x3x

Instructions

Video

Notes

Chilled Sweet Corn Soup

Ingredients 1x2x3x

Instructions

Video

Notes

Ultimate Leftover Salad

Ingredients 1x2x3x

Dressing:

Salad:

Additions:

Instructions

Video

Notes

Skillet-Charred Green Beans with Salsa

Ingredients 1x2x3x

Instructions

Video

Notes

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Ingredients

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Ingredients