Garlic Potato Salad

6 cups new potatoes (cubed)
3 cloves garlic (or 6 garlic scapes)
1 cup green onions (minced)
1/4 cup olive oil
2 Tbs balsamic vinegar
2 tsp fresh rosemary finely chopped
salt and freshly ground black pepper

1. Boil new potatoes in water until tender, about 5 minutes. Drain and set aside.

2. Combine remaining ingredients in large bowl. Add cooked potatoes and stir to coat. Chill about 3 hours before serving.

Black Bean Burger

Ingredients

• 1/2 medium yellow onion, roughly chopped
• 1 tablespoon chopped garlic
• 2 (15-ounce) cans black beans, rinsed and drained, divided
• 2 tablespoons freshly chopped cilantro leaves
• 2 teaspoons freshly chopped parsley leaves
• 1 egg
• 1/2 teaspoon red pepper flakes
• 1/2 cup bread crumbs
• Salt and fresh ground black pepper
• 4 hamburger rolls

Optional Toppings:

• 1 tomato, sliced
• 4 small Romaine lettuce leaves, or any other type you have on hand
• 1/4 cup ketchup

Directions

Heat a grill or grill pan over medium-low heat.

In a food processor, pulse onion and garlic until finely chopped. Add 1 can black beans, cilantro, parsley, egg, and red pepper flakes and pulse to combine.

Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. Season with salt and pepper, to taste, and mix until well combined.

Reserve 1/3 of the black bean mixture for Round 2 Recipe. Divide remaining mixture into 4 portions and form into patties. Place on hot oiled grill over medium-low heat and cook about 6 minutes a side or until heated through. Toast hamburger buns on a grill. Place a burger on the bottom of each bun. Top with lettuce, tomato and ketchup. Cover the burgers with the top of the bun and serve.

Use the leftovers from this recipe in Black Bean Enchiladas.

Nana's Banana Sandwich

Ingredients

U.S.

Metric

Conversion chart

• 2 tablespoon(s) I Can't Believe It's Not Butter!® Spread
• 1 tablespoon(s) firmly packed dark or light brown sugar
• 1/4 teaspoon(s) ground cinnamon
• 1 large banana, thinly sliced
• 4 slice(s) crusty whole grain bread

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Directions

1. Combine I Can't Believe It's Not Butter!® Spread, brown sugar, and cinnamon in small bowl. Arrange banana on 2 bread slices; top with remaining bread. Evenly spread outside of sandwiches with Spread mixture.
2. Cook sandwiches in 12-inch nonstick skillet over medium heat, turning once, 5 minutes or until golden brown.

Musroom and rice Stew

1Tbl Oil

1 Onion Chopped

2 celery stalks diced

8 oz package Musrooms cleaned and chopped

Fresh herbs (sage)

4 Tbl Whole wheat flour

5 cups of Vegetable Broth

1 Tbl Lite Soy Sauce

3 cups of brown rice

Tofu strips cooked and cut into cubes

pan-fried or baked previously

green onion optional Heat oil in deep sided skillet or large sauce pan. Saute onion, celery, mushrooms and herbs till softened, stir in flour and cook just a little bit untill browned.then add vegetable broth and soy sauce. Cover and simmer 20-30 minuts or till rice is cooked. Do not open lib often while cooking Add already cooked tofu while its warm. Garnish this dish with chopped green onion and enjoy.

http://veganomics-101.blogspot.com/

Herb Roasted Potatoes

1 large shallot

1 large clove garlic

1 bay leaf

1 Tbs fresh thyme leaves

1 Tbs fresh sage

1 Tbs fresh oregano

3/4 tsp salt

1/2 tsp pepper

1/2 cup olive oil

16 small new potatoes

1. In a food processor or blender, mix together everything except the olive oil and new potatoes.

2. Add the olive oil.

3. Transfer 1/3 of the herb mixture to a large bowl. Add potatoes and toss until coated.

4. Bake in preheated oven at 375F, turning occasionally, until tender when pierced with a small knife and crusty brown, about 45 minutes. Drizzle with the remaining herb mixture and serve.

5. Note: DH made this in his Smoker/Roaster/Grill.

A Very Berry Strawberry Sandwich

Ingredients

1 tablespoon reduced-fat cream cheese (Neufchâtel)
1/4 teaspoon honey
1/8 teaspoon freshly grated orange zest
2 slices very thin whole-wheat sandwich bread
2 medium strawberries, sliced

Directions

Combine cream cheese, honey and orange zest in a bowl. Spread bread with the cheese mixture. Place sliced strawberries on 1 piece of bread, top with the other.

Oven-Fried Zucchini Sticks

• whole-wheat flour
• 1/2 cup(s) all-purpose flour
• 2 tablespoon(s) cornmeal
• 1 teaspoon(s) salt
• 1/2 teaspoon(s) freshly ground pepper
• 1 1/2 pound(s) zucchini, (about 3 medium), cut into 1/2-by-3-inch sticks
• 2 egg whites, lightly beaten
• Preheat oven to 475 degrees F. Coat a large baking sheet with cooking spray. Combine flours, cornmeal, salt and pepper in a large sealable plastic bag. Dip zucchini in egg white, shake in the bag to coat, and arrange, not touching, on the baking sheet. Coat all exposed sides with cooking spray.bake on the center rack for 7 minutes. Turn the zucchini and coat any floury spots with cooking spray. Continue to bake until golden and just tender, about 5 minutes more. Serve hot.1/2 cup(s)