Chard & Vegetable Medley

*Serves 4

Ingredients:

• 1/2 cup water, divided
• 4 garlic cloves, minced
• 1 medium onion, coarsely chopped
• 2 tsp Mrs. Dash Table Blend
• 1 tsp Spike no salt seasoning
• 4 small yellow squash, cut into 1/2 inch slices
• 2 bunches Swiss chard, red and green, coarsely chopped
• 1 large red bell pepper, cut into 1/2 inch slices
• 1 cup halved cherry tomatoes
• 2 tbsp balsamic vinegar

Directions:
Place garlic, onion, seasonings, and yellow squash in a large soup pot with 1/4 cup water. Bring to a high simmer. Cook until onion is soft, about 3 minutes. Add remaining vegetables, along with another 1/4 cup water, and simmer covered for about 12 minutes or until tender. Drain vegetables, reserving the liquid in a small sauce pan. Add balsamic vinegar to liquid and reduce over high heat until syrupy. Pour over vegetables.

 Cooking the veggies

Making the Balsamic reduction

Recipe adapted from Eat to Live by Dr. Joel Fuhrman

Warm Black Bean Dip

*Makes 2 cups

Ingredients:

• 1 small onion, chopped
• 1 tsp olive oil
• 2 garlic cloves, minced
• 2 cups black beans, rinsed and drained
• 1/2 cup tomato, diced
• 1/3 cup salsa (try using my salsa recipe)
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 cup shredded Dairy Free Cheese (cheddar or pepper jack)
• 1/4 cup cilantro, finely chopped
• 1 lime, juiced

Directions:
In a large nonstick skillet, sauté onion in oil until tender. Add garlic & cook 1 minute longer. Add beans & mash gently. Stir in the tomato, salsa, cumin, and chili powder. Cook and stir just until heated through. Remove from heat & stir in cheese, cilantro, and lime juice. Serve warm with chips.

Recipe adapted from http://www.tasteofhome.com/Recipes/Warm-Black-Bean-Dip

Baked Falafel

*Makes 4 servings (12 patties)

Ingredients:

• 2 cups chickpeas, rinsed & drained
• 1 small onion
• 3 cloves garlic
• 3 tablespoons parsley, fresh or dried flakes
• 1 lemon, juiced
• 1 tsp olive oil
• 1 tbsp tahini
• 2 tsp cumin
• 1 tsp baking powder
• 4 tbsp flour

Directions:

In a food processor, chop onion and garlic. Add the rest of the ingredients and pulse to combine, adding additional flour one tablespoon at a time as needed until mixture holds together. Cover and chill for at least 1 hour.

Preheat oven to 375 degrees.

Form chilled chickpea mixture into 12 small patties. Place on a well-greased baking sheet. Bake for 15 minutes on each side, until nicely browned – note, only the part touching the pan will become brown and crispy. Serve in a whole wheat pita with cucumber, tomato, spinach and hummus.

The goods

Before baking

After baking

The finished product!

Recipe adapted from http://eat-your-heart-out.net/2012/02/09/baked-falafel/