Grilled Vegetable Salad with Fresh Tomatoes and Basil

We combined several recipes to come up with this hearty vegetable side. We based it on the bounty we picked up at the farmer's market, grilled most of the vegetables and served it with some fresh tomatoes and herbs. The simplicity was awesome. I could have made this my whole meal. You could certainly change out the veggies based on what looks good at the market. But the key here is grilling them to get a good char on it all. I used Japanese eggplant because that's what my market had, any small eggplant would work. And might I add that if you think you don't like okra, try it and grilled and get back to me. We have also added red onions to this mix too. 

Grilled Vegetable Salad with Fresh Tomatoes and Basil 

• 1/4 cup thinly sliced basil
• 6 Japanese eggplant (or small eggplant) halved
• about a cup of okra
• 2 heirloom tomatoes sliced 
• salt and pepper to taste (about a half a teaspoon of each)
• 1/2 teaspoon lemon pepper
• 1/4 teaspoon garlic salt
• 4 tablespoons olive oil, divided 
• 1 tablespoon champagne vinegar
• 3 tablespoons apple cider vinegar 

1. Toss sliced eggplant and okra in about a tablespoon of olive oil, some salt and pepper and garlic salt and lemon pepper.
2.  Grill those vegetables on medium heat, turning 4-5 times as you grill about 10 minutes. We use a cast iron insert on our Weber to keep the veggies from falling through.
3. Mix together vinegars, remaining olive oil and season with a little salt and pepper. 
4. On a platter, layer tomatoes, grilled veggies and basil, then drizzle your dressing mixture over the top. 

Kimchi Cauliflower Fried Rice

If you read my blog a lot you know I love experimenting with the new trends in food. And right now it's "Cauliflower Rice." I've always been a big fan of using Cauliflower instead of meat in recipes (Buddha Bowls and on top of some Gnocchi and OMG with Indian Flavors Over Quinoa) , but this was an idea I never had and have to thank Pinterest for introducing me to. I saw a million ways to do it on there, as a side, trying it as "fried rice," roasted, in a pan, etc. So I decided to read all those, and come up with my own idea. My husband and I LOVE fried rice, so if there's a way to do it healthy - I AM IN. I was afraid it wouldn't have much flavor without some big FLAVORS added, so I followed a similar pattern as when I made Quinoa Fried Rice the first time (that recipe here) and decided to try  using the KIMCHI I have been saving too! It was awesome. Count me in on this new trend. What makes it even easier? Most grocery stores now sell cauliflower "riced" already. But if they don't, just throw it in a food processor and pulse until it's chopped, but not too fine. 

Kimchi Cauliflower Fried Rice

• Either 2 heads cauliflower "riced" in a food processor until rice shape - or one big bag of "Cauliflower Rice or Pearls"
• about 2 cups Broccoli cut into bite size florets
• 1 cup shelled Edamame (I buy the frozen bag where it steams right in the bag)
• 3 carrots chopped into bite sized pieces
• 1/2 yellow onion, chopped
• 1 egg
• 1 cup Kimchi, roughly chopped
• 2 cloves garlic, minced
• 1 teaspoon toasted sesame oil
• 1 tablespoon coconut oil
• 1/4 cup soy sauce
• 1 tablespoon grated ginger
• 1/2 teaspoon red pepper flakes
• 1 teaspoon honey
• 5 green onions, chopped. 

Heat a large wok (or skillet) over medium heat and then add coconut oil. Add onion and saute until tender, about 2 minutes. 

Add garlic, carrots and broccoli and saute until tender, about 5 minutes.

Meanwhile in a small bowl, whisk together soy sauce, honey, ginger and red pepper flakes; set aside.

Slide veggie mixture to one side of the wok and add in the beaten egg, scrambling until cooked through and then incorporate with the veggies.

Stir in cauliflower "rice" and pour your  sauce mixture over top. Stir well. 

Cook for an additional 3 to 4 minutes, until cauliflower is soft and tender.

Mix in Edamame,  Kimchi and green onions.  Cook until heated through. 

SUPER FAST: Black Bean Burger Turned Burrito

 You can tell from my blog, I am a big fan of fast meals. One night when I needed a hearty meal and hadn't had time to shop I threw this together. This is why my tips on keeping a stocked pantry help so much on those nights you might be tempted to order out or grab fast food. All of these items I used are on my staples list! I love Morning Star Farms Spicy Black Bean Burgers but this was my first experiment doing them any way other than as a burger and it was awesome! the Below recipe is to make one burrito. This is what I had on hand, but any salsa would be delicious and you could certainly add some Greek yogurt if you want a healthy alternative to sour cream. I also once added a few "salad topper" tortilla strips for a little crunch!

Black Bean Burger Turned Burrito 

• 1 Spicy Black Bean Burger (I love MorningStar Farms) 
• 1 whole wheat tortilla ( I keep Ole Xtreme Wellness High Fiber, Low Carb tortillas in my pantry constantly) 
• Olive oil cooking spray
• 1/4 of avocado diced
• Either shredded lettuce or mixed greens chopped
• 1 tablespoon crumbled queso fresco
• 3 tablespoons fresh pico or fresh refrigerated salsa
• 5 cherry tomatoes, halved

1. Spray a nonstick skillet with olive oil cooking spray. Heat on medium heat. 
2. Cook your black bean burger about 4 minutes each side until it crisps up. 
3. When you take the burger out of the pan, throw the tortilla in it to heat about 30-45 seconds each side. 
4. Slice the black bean burger into 4 pieces.
5. Layer your burrito with the black bean burger slices, cheese, lettuce, avocado, tomatoes and salsa. 
6. Fold in the sides and WRAP IT UP!