Baked Veggie Chips

Make your own veggie chips: not only is it easy to do, but it's healthier too.  Often, potato chips you buy are fried or cooked with cheap, unhealthful oils, among other things. Here, you can satisfy your craving in a way that delivers a nutritious boost!

1/2 pound fresh beets (about 2 medium) 
1 medium red potato 
1 medium sweet potato 
1 medium parsnip 
2 tablespoons extra virgin olive oil 
1/2 teaspoon sea salt 
1/2 teaspoon garlic powder  
1/2 teaspoon dried oregano  
Dash pepper

Peel vegetables and cut into 1/8-inch slices. Place in a large bowl. Drizzle with oil. Combine the remaining ingredients; sprinkle over vegetables and toss to coat.

Arrange in a single layer on racks in two ungreased 15-in. x 10-in. x 1-in. baking pans. Bake at 375° for 15-20 minutes or until golden brown, turning once. 

Servings: ~7 

Adapted from tasteofhome.com 

Farro Beet Salad

Farro is a hearty, chewy grain kind of like wheatberries.  Instead of throwing those beet greens out, chop them finely and add them in- they are kind of like kale. Eat warm or at room temperature. This dish is great for a picnic!

1 red onion, chopped

3 cloves garlic, minced

2 golden or red beets, with greens, sliced

1 cup farro

3 cups water

2 Tbsp olive oil

Salt and pepper to taste

Add onion, garlic, and beets to pan and sauté with olive oil for 15 mins or until onions are translucent and beets are tender.

In a separate saucepan, boil 3 cups of water and add farro. Turn down to simmer and cook until all the water has evaporated. 

Toss the cooked farro in with the veggies and add salt and pepper to taste. 

Serves about 4 

Recipe from theforestfeast.com

Turkish Chickpea Salad

Chickpeas are a perfect blend of protein, complex carbohydrate, and fiber to keep you sustained throughout your busy day.  Perfect to pack for lunches alongside any salad greens; the marinade makes a natural salad dressing bursting with flavor.

Ingredients:

3 cans (about 4 1/2 cups) garbanzo beans

6 tablespoons red wine vinegar

6 tablespoons olive oil

1 1/2  teaspoons minced garlic

2 1/2 teaspoons Dijon mustard

1 1/2 teaspoons dried marjoram

1 teaspoon dried oregano

2 1/2 teaspoons paprika

1 teaspoons salt

1 teaspoons black pepper

1/4 medium red onion, chopped

1/8 bunch Italian parsley, chopped

1/2 cup thinly sliced dried Turkish apricots
1/3 cup sliced kalamata olives

Preparation:

Rinse canned beans well and drain.  Whisk together vinegar, oil, garlic, Dijon mustard, marjoram, oregano, paprika, salt and black pepper until dressing is combined. Toss with beans.  Combine onion, parsley, apricots and olives with bean/dressing mixture. Let marinate in refrigerator for several hours before serving.

Serves: about 8

Preparation time: about 10 minutes

Recipe taken from PCC Cooks Website.

Green Mango Salad

The zesty, spicy, and sweet flavors of this quick and easy salad go great alongside grilled tofu, chicken, or shrimp! 

2 very large green (unripe) mangoes, peeled and cut into 2 x ½ in batons

½ large sweet onion, sliced lengthwise

1 jalapeno, seeded and finely chopped

2 tablespoons fresh lime juice

Salt and freshly ground pepper

1 Tbsp olive oil

In a bowl, toss the oil, mangoes, onion, and jalapeno with the lime juice.  Season with salt and pepper and serve right away.  Serve with grilled chicken or shrimp or tofu.

~6 servings

Total prep time = 15 mins

Recipe adapted from Food and Wine magazine

Edamame and Almond Hummus

Looking for a delicious new twist to the tried and true creamy dipping pleasure of hummus?  Look no further!  This is a unique blend that will satisfy and impress!

1 cup toasted slivered almonds

1 ½ cups shelled fresh or thawed frozen edamame

2 Tbsp toasted sesame oil

2 Tbs olive oil

Zest and juice of 1 ½ lemons

1 garlic clove, minced

1 Tbsp chopped cilantro

2 Tbsp reduced sodium soy sauce

1 tsp toasted sesame seeds

Vegetable slices and crackers for dipping

1

Whirl almonds in a food processor until finely ground, scraping inside of bowl as needed (about 2 minutes)

Add 1/3 cup water and the remaining ingredients through soy sauce, whirl until well blended (about 3 minutes) and spoon into a bowl and add sprinkle with sesame seeds.  Serve with your preferred dipping foods like veggies or crackers!

Makes 2 ½ cups

Adapted from Sunset magazine, October 2012