Macadamia Nut Pesto (with vegan option)

I love this pesto that uses delicious macadamia nuts instead of pine nuts, which can be expensive and tricky to come by. Macadamia nuts are a great source of magnesium and potassium and are fantastic in recipes ike this or just to eat plain as a snack. Also, see below for a vegan recipe option if needed.

• 2 cloves garlic peeled and trimmed

• ¼ cup macadamia nuts shelled and roasted

• 2 ounces Manchego cheese broken into ½ to 1 inch pieces (or see note for dairy free)

• ¼ teaspoon salt reduce to a pinch if nuts are salted

• 2 cups basil leaves washed and dried

• 1 tablespoon lemon juice

• ½ cup extra virgin olive oil

Note: The cheese in this recipe can be easily omitted, but if you are dairy free and would like more of a “cheesy flavor” try adding some nutritional yeast and a bit more lemon juice. Start by adding a small amount of nutritional yeast, mixing and sampling, up to 1 or 2 tablespoons for this recipe, plus a splash of lemon juice. Nutritional yeast is also a great source of B Vitamins!

See the entire recipe and directions at Parsley and Parm.

Vegan Asparagus Risotto

Farmer’s Markets will be beginning soon, and the first locally grown vegetable that’s available is asparagus, and it makes a wonderful risotto!

Ingredients:

1 small yellow or sweet onion (or 2 small shallots), diced finely

2-3 cloves garlic, minced

1 pound (about 2 ½ cups) arborio rice*

1 tsp dried Italian herbs blend

½ cup white wine or broth

5-6 cups vegan chicken broth*

1 pound asparagus, trimmed and cut into ½” or 1” pieces

Half batch vegan parmesan or ½ cup store-bought vegan parmesan (optional)

Salt and pepper to taste

Juice of 1 large or two small lemons

*Note: We have vegetarian chicken broth mix and arborio rice at the store :)

See the entire recipe and directions at Zardy Plants.

Gluten Free Pasta Salad

I love pasta salad because it’s endlessly adaptable. Feel free to switch out any of the veggies for any fresh vegetables you see at the Farmer’s Market (the Palos Heights Farmer’s Market is on Wednesdays from 8-1). Also, we have a great gluten free fusilli pasta at the store by Cadia that’s perfect for this recipe!

Ingredients:

12 oz Gluten-Free Tri-Color Rotini*

2 Cups Chopped English Cucumber (1 large cucumber)

2 Cups Chopped Red Bell Pepper (1 medium pepper)

2 Cups Chopped Orange Bell Pepper (1 medium pepper)

2 Cups Chopped Yellow Bell Pepper (1 medium pepper)

2 Cups Halved Grape Tomatoes (1 pint)

1 Cup Chopped Red Onion (about ½ medium onion)

1 Cup Sliced Black Olives (1 3.8 oz can)

Italian Dressing:

½ Cup Extra Virgin Olive Oil

½ Cup Red Wine Vinegar

1 TB Dried Parsley

1 TB Dried Oregano

2 Tsp Dried Basil

½ Tsp Black Pepper

See the entire recipe and directions at Strength and Sunshine.

Keto Pizza Crust (Grain Free, Low Carb)

This pizza crust is perfect for people on keto and gluten free diets since it is completely grain free! It makes an amazing pizza crust! It’s also very filling, which helps with portion control.

Ingredients:

1 3/4 c. shredded mozzarella cheese

3/4 c. almond meal/flour or 1/4 c.

2 tbsp cream cheese

1 egg

pinch salt to taste

1/2 tsp dried rosemary/ garlic (optional)

your choice of toppings

See the entire recipe and directions at Ditch the Carbs.

Vegetarian Chili

This fantastic vegetarian chili makes super flavorful and healthy meatless meal! Serve it with cornbread for an extra treat!

INGREDIENTS:

2 tbsp extra-virgin olive oil
1 medium onion, diced
4 cloves garlic, minced
1 bell pepper, diced
1 large carrot, finely diced
1 large stalk celery, finely diced
1 jalapeño, diced (remove seeds if you don't like spice)
2 tbsp parsley, finely chopped (optional)
2½ tbsp chili powder
½ tbsp cocoa powder
2 tsp cumin
1 tsp smoked paprika
1 tsp oregano
1 tsp sugar
¼ tsp cinnamon
½ tsp salt + black pepper, to taste
1-28oz can diced tomatoes, with juices
¼ cup tomato paste
1-15oz can pinto or black beans, drained and rinsed
1-15oz can red kidney beans, drained and rinsed

See the entire recipe and directions at Hummusapian.

Vegan Spanakopita

This recipe is a miracle for people who are dairy free. Spanakopita is a traditional Greek dish that uses feta cheese- this is a fantastic alternative for people avoiding dairy (plus it's healthier too!). This recipe is a little more work than most of the recipes we post, though I think the end result is worth it!

Filling:
1/2 Tbsp. olive oil
1 medium yellow onion, diced
8 green onion stalks, chopped
4 garlic cloves, minced
2 10 oz. frozen chopped spinach packages, thawed
1 15 oz. can of chickpeas, drained, rinsed and mashed
3 Tbsp. nutritional yeast
1/3 cup kalamata olives, de-pitted and chopped
1/3 cup tahini
1 Tbsp. apple cider vinegar
1/2 Tbsp. dried oregano
1/2 Tbsp. dried parsley
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1 lemon, juiced (divided into 1/4 cup and remainder)
12 phyllo dough sheets

Glaze:
1/4 cup lemon juice
1 1/2 Tbsp. maple syrup
2 Tbsp. ground flax seed

See the entire recipe and directions at Produce on Parade.

Quinoa Stuffed Peppers

This recipe is delicious and makes wonderful use of the peppers and tomatoes available at Farmer's Markets- plus it's gluten free!

Ingredients:

1 cup quinoa, rinsed thoroughly and drained
2 cups filtered or spring water
1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
½ cup fresh flat-leaf parsley, chopped
1 pint grape or cherry tomatoes, halved
¾ cup kalamata olives, pitted and sliced (see note)
1 teaspoon lemon zest
2 tablespoons freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil, plus more as needed
1 clove garlic, minced
1/2 teaspoon chili powder, plus more as needed
¼ teaspoon sea salt, plus more as needed
¼  teaspoon turmeric
4 large sweet red, yellow, or orange peppers
Chopped fresh flat-leaf parsley, for garnish (optional)

See the entire recipe and directions at Laura Theodore.

Dairy Free Alfredo Pasta Sauce

This is a great dairy free sauce that's much healthier (and significantly lower in calories) than the original.  I won't say that it's exactly the same as its the original, but it's a nice, healthy alternative!

The original recipe was made for two servings, but I scaled it up to use a whole cauliflower and an entire package of pasta.

INGREDIENTS:

3 clove of garlic
1bs extra virgin olive oil
3 cup cauliflower (100 grams
2 1/4 cup almond milk (175 milliliters)
Salt and freshly ground pepper, to taste
3 tablespoon nutritional yeast
1.5 tablespoon lemon juice
12 ounces uncooked pasta (gluten-free if necessary)

See the entire recipe and directions at Simple Vegan Blog.

Low Carb Zucchini Lasagna (dairy free)

Zucchini is such a versatile ingredient, and it makes a fantastic substitute for lasagna noodles in this recipe for a delicious, grain free meal!

Ingredients:

3 medium zucchini
2 1/2 cups tomato pasta sauce
14 oz firm tofu
1 tsp salt, plus extra for the zucchini
1/2 tsp onion powder
1/4 tsp garlic powder
1/3 cup nutritional yeast or parmesan, optional
1 cup shredded mozzarella (Daiya vegan shreds are a fantastic dairy free option)

To make this recipe even easier, you can substitute Tofutti's "Better Than Ricotta" that we have available in our store's refrigerated section.  

See the entire recipe and directions at Chocolate Covered Katie.

Dark Leafy Pesto

This is a fantastic twist on the standard pesto recipe that uses greens rather than basil leaves.  It's also very nutritionally dense and makes a healthy sauce to use on pasta or other grains.

Ingredients:

• 8 oz. collard, kale, or mustard greens, tough stems trimmed
• ¼ cup pecans
• ¼ cup Parmesan cheese or nutritional yeast
• 3 cloves garlic, peeled
• ¼ cup sage leaves
• ⅔ cup olive oil
• ½ tsp. salt, optional
• ⅛ tsp. freshly ground black pepper

Read the entire recipe and directions at Vegetarian Times.

This sauce is also a delicious part of this recipe: Penne and Dark Leafy Pesto and Roasted Squash.

Zucchini Burrito Boats

These are low carb and delicious, and are easily made dairy free!

INGREDIENTS

• 4 large zucchini
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup cooked brown rice
• 1 cup salsa (use your preferred level of spiciness)
• 1 red bell pepper, cored and diced
• 1/2 red onion, diced
• 1/2 cup corn kernels
• 1 jalapeno (or poblano pepper), cored and diced
• 1 tablespoon + 1 teaspoon olive oil
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1/2 cup fresh cilantro, finely chopped
• salt to taste
• 1 cup shredded cheddar/monterey jack cheese or Daiya shreds for a dairy free option

Read the entire recipe and directions at Make Thyme for Health.

Easy Spicy Black Beans and Sweet Potatoes

This is a great recipe for a fast, healthy lunch or dinner.  Sweet potatoes and black beans are perfect partners, and are full of fiber which helps you to feel fuller, longer.

2 ½ cups black beans and their cooking liquid (or 1 can of black beans)
2 cups chopped sweet potato
½ teaspoon ground cumin
½ teaspoon ground turmeric
¼ teaspoon ground cayenne pepper
1 avocado, diced
1 bunch cilantro, chopped
salt and pepper to taste

---

Read the complete recipe and directions at wholefoodmomonabudget.com

Brussels Sprout Fried Rice

I love this recipe blog, and this recipe is delicious.  Brussels sprouts are incredibly nutrient dense, and this is a tasty new way to eat them!

2 tablespoons refined coconut oil, divided
12 oz Brussel sprouts, trimmed and quartered
1 large carrot, peeled and sliced into thin half-moons
1/4 cup pine nuts
1/4 cup fresh basil
1 cup loosely packed fresh cilantro
1 cup finely chopped scallions
2 cloves garlic, minced
1 tablespoon fresh minced ginger
4 cups cooked and cooled jasmine rice
1/4 teaspoon red pepper flakes
2 tablespoons soy sauce or tamari
1 tablespoon fresh lime juice
1/2 teaspoon agave

Sriracha to serve

---

Read the complete recipe and directions at The Post Punk Kitchen

Southwestern Stuffed Spaghetti Squash

1 spaghetti squash
* 2 Tbs. extra-virgin olive oil
* 1/2 red onion, chopped
* 3 garlic cloves, minced
* 1 jalapeno pepper, minced (leave seeds in for more heat)
* 1 red bell pepper, chopped
* 1 Tbs. ground cumin
* 1 Tbs. Mexican oregano
* 1 Tbs. chili powder
* 1 can black beans (drained and rinsed)
* 1 cup frozen corn, thawed
* coarse salt and freshly ground pepper
* 1/2 cup freshly torn cilantro, plus more for garnish
* 1 lime
* 1 cup grated cheddar cheese (use Daiya shreds for a dairy free version)

---

Read the complete recipe and directions at Bev Cooks.

Buddah Bowl

This makes a wonderful light lunch or dinner, and is a great way to clear out leftover veggies in the fridge.

• 2 cups dry quinoa
• veggies and greens of choice- I used broccoli, arugula, shredded carrots, diced yellow squash, red onion, and frozen peas
• 2 cloves garlic
• sea salt & pepper
• 2 Tbs flax seeds
• 2 Tbs nutritional yeast

---

Read the complete recipe and directions at lindawagner.net

Zucchini and Tomato "Pasta"

This is a delicious and low calorie raw food recipe!

Ingredients:

8 ounces cherry tomatoes, cut in half

1 clove garlic, thinly sliced

¼ cup toasted pistachios

2 tablespoons torn fresh basil, plus extra leaves for garnish

2 tablespoons extra-virgin olive oil

1 teaspoon good quality balsamic vinegar

1 zucchini, thinly sliced lengthwise, then cut into ¼ inch long strips

kosher salt

---

Read the complete recipe and directions at blissfulbblog.com