This is another recipe inspired by our corn season. Using fresh, organic seasonal corn is always best! This is a great potluck, picnic, or barbecue dish. Ingredients 2 (15-ounce) cans black beans, rinsed and drained 2 cups lightly cooked corn kernels 1 medium-size sweet bell pepper, diced (approximately 1 cup) 2–3 medium-size tomatoes, diced (about…
Summer Lentil Salad (French Lentils, Cucumber, Tomato & Herbs)
All summer long I have been creating different types of summer salads–figuring out how many ways I can use zucchini, cucumbers, tomatoes, corn, etc… This recipe is a variation of another lentil salad that I created. I changed it up by adding local, seasonal cucumbers, tomatoes and fresh herbs. Salads can be quite diverse and when adding…
Tomato and Cucumber Salad with Fresh Herbs
I like to make this dish when tomatoes and cucumbers are in season (they taste so much better). We have them in such bounty that I am constantly looking for ways to add them to my recipes. I decided to use lemon balsamic vinegar instead of regular balsamic this time around and I thought it…
Veggie Nut Burgers
This is a variation of my Veggie Nut Loaf recipe. Some of our customers thought it would work well as a veggie burger, so I turned the loaf into burgers. They came out great! Ingredients 2 tablespoons extra-virgin olive oil 1 large onion, finely chopped 2 teaspoons minced garlic 1 celery stalk, chopped 1 ½…
Mango Quinoa Salad
During Mango Madness week at Mother Earth’s I experimented with different mango recipes. This is one of my creations. Ingredients 2 cups water ½ vegetable bouillon cube (or ½ teaspoon salt) 1 cup uncooked quinoa, rinsed and drained 1 cup chopped fresh mangoes 1 cup chopped cucumbers 3 tablespoons chopped scallions or spring onions 2…
Apricot Almond Bites
This is another variation of my dried fruit-based sweet treats. I have created several varieties, using different types of dried fruits as the base. They are full of nutrition and sure to satisfy your sweet tooth cravings–guilt free! Ingredients 1 cup (moist) dried apricots, roughly chopped* 6 tablespoons almond butter ¼ cup dried unsweetened shredded coconut…
Lemon-Mint Quinoa Salad
I first created this recipe in the Spring. The Spring season inspires me to create dishes that feel “springy”. Lemons are cleansing and refreshing; mint and cucumbers are cooling. Quinoa is a wonderful ingredient–and is on sale this month at Mother Earth’s, so I decided to use this as well. Our customers really enjoyed it. I have…
Cooling Cucumber and Watermelon Salad
Over the summer, one of my demo themes was: Cooling Foods. There are various foods that can help us stay cooler during the warm summer season. In this recipe I chose a few different cooling foods that I thought would go nicely together. It’s cooling, hydrating and great for your outdoor festivities. Ingredients 5 cups…
Summer Squash Salad
So much zucchini in the garden, help! Yes, this was the inspiration of this dish. My husband LOVES to grow food–A LOT of food. One summer we had more than we could manage, so we shared–and I came up with a few new ways to prepare our abundance of zucchini. We also had a lot of cucumbers, so…
Millet Croquettes
This is a fun way to prepare millet. Croquettes are crispy, savory cakes (patties) that can be made with a variety of ingredients. In this recipe all the seasonings are cooked into the millet; this adds a depth of flavor to the patties. The starch in the millet binds the croquettes (no eggs or flour needed). It’s…
Curry Millet Pilaf with Cashews
This recipe is a variation of my Curry Quinoa Salad. When the price of quinoa increased, I decided to try out some of my recipes with millet instead. Millet is a healthy whole grain that is naturally gluten-free and easy to digest. It is not often eaten in our country, but is readily available in natural food stores. Millet is very…
Carrot Pecan Salad
I wanted to create a carrot salad recipe that was similar to the one I had in my childhood. In the “classic” recipe, mayonnaise is often used. I wanted to forgo the mayo, but still have some creaminess. I chose coconut milk as a substitute, and to add a little tang I use a white…
Jahnavi Foster, CEC 