Month: September 2020

Spinach Pasta Salad

Ingredients

  • 2 boxes of farfalle pasta
  • 2/3 cup olive oil
  • 3 lemons juiced
  • 1 tbs. red wine vinegar
  • 6 garlic cloves, chopped
  • 1 tsp. sugar
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 1/2 tsp. dried rosemary
  • 6 cups of baby spinach
  • 1/4 red onion sliced thinly
  • 20 cherry tomatoes (halved)
  • 1/4 cup chopped black olives
  • 1/2 cup Aldi Earth Grown Vegan Shredded Dairy-free Mozzarella
  • 1 Tbsp. toasted pine nuts

Steps

  1. Prepare pasta, drain and return to pot to cool.
  2. For dressing mix well in a small bowl, oil, lemon juice, vinegar, garlic, sugar, salt and pepper.
  3. Add dresssing, rosemary, spinach, onion, cherry tomatoes to pasta and mix well.
  4. Add black olives, mozzarella, pine nuts and mix well.

Veggie Burrito Bowl

Ingredients

  • 1 cup of brown Rice
  • 12 ounces of frozen corn
  • 1 small red onion
  • 1/2-1/3 jalapeño, remove seeds
  • 1 1-2 cups cilantro
  • 3 limes
  • 3-4 large avocados
  • 2 cans of black beans, undrained
  • 4 Roma tomatoes, chopped
  • 2 cups of Romaine lettuce, chopped
  • 3/4 tablespoon Kosher salt

Steps

Prepare Brown Rice

  1. In medium saucepan, bring 1 cup rice and 2 cups of water to boil.
  2. Set heat to low and cook for 40 minutes, stirring occasionally.
  3. Remove from heat and let stand for five minutes.

Prepare Onion, , Cilantro, Lime, Salt Mixture

  1. In a food processor add chunks of the onion and jalapeño, pulse.
  2. Add cilantro and pulse until blended.
  3. Stir in lime and salt.

Prepare Corn Salsa

  1. Cook corn in microwave for two to three minutes and cool in a large bowl.
  2. Add 1/3 of the Onion, Jalapeño, Cilantro, Lime and Salt mixture and stir until blended.

Prepare Pico de Gallo

  1. Put chopped tomatoes into a small bowl.
  2. Add 1/3 of the Onion, Jalapeño, Cilantro, Lime and Salt mixture and stir until blended.

Prepare Guacamole

  1. Pit and slice three avocados and smash in a small bowl.
  2. Add 1/3 of the Onion, Jalapeño, Cilantro, Lime and Salt mixture and stir until blended.

Prepare Burrito Bowl

  1. Heat 2 cans black beans with liquid.
  2. To individual bowls, add rice, beans, corn salsa, chopped tomatoes, guacamole and chopped lettuce.

Optional: Spoon rice, beans, and veggie into a warmed flour tortilla.