The Good Dirt

March 23rd, 2015

These easy, umami-packed enchilada stacks are a simple way to satisfy your craving for a meatless Mexican meal without all the work of stuffing and rolling each enchilada! This recipe comes to us from Stefanie of Sarcastic Cooking.

Serves 4


  • 2 tablespoons canned tomato sauce
  • 1/4 cup olive oil
  • 1 tablespoon pureed canned chipotle in adobo sauce
  • 1 teaspoon chili powder
  • 1 teaspoon taco seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • pinch of crushed red pepper flakes
  • A couple dashes of hot sauce
  • 6 ounces shiitake mushrooms, stems removed and sliced
  • 10 ounces button mushrooms, stems removed and sliced
  • 8 jarred cherry peppers, drained and chopped
  • 1/3 cup diced red onion
  • 12 small flour/corn tortillas
  • 1 cup red enchilada sauce
  • 1 1/2 cups shredded queso fresco

Preheat the oven to 325 degrees F. Line a medium baking sheet with foil and set off to the side.

Whisk together the tomato sauce, olive oil, chipotle puree, chili seasoning, taco seasoning, oregano, salt, pepper, crushed red pepper flakes, and hot sauce in a medium mixing bowl. Add the mushrooms, red onion, and cherry peppers. Mix to evenly coat and combine.

Lay the mushroom mixture out on the prepared baking sheet in one even layer. Bake for 25 minutes, flip and then bake for 20 minutes more until crisp.

Wrap the tortillas in a damp paper towel and then microwave for 60-90 seconds until warm and pliable. Add the enchilada sauce to a small skillet. Heat over medium until the sauce starts to simmer. Reduce heat slightly.

Dip each warm tortilla into the sauce and then place on serving plate. Sprinkle a large pinch of cheese on top of the hot sauce. Do the same to two more tortillas so it is three total in a stack. Top each stack with two spoonfuls of the roasted mushroom mixture. Continue that process until four stacks have been made.

Serve each stack with fresh cilantro and guacamole.

March 23rd, 2015

Brown rice is infused with sesame and peanut flavors then tossed with carrots, peas and pineapple. Tempeh takes on the sweet and smoky sauce beautifully before the dish is topped with toasted almonds. This recipe comes to us from Marti of Tofu ‘n Sprouts!

Serves 6

  • 1/4 cup maple syrup
  • 1/4 teaspoon liquid smoke flavoring*
  • 1/4 cup apple cider vinegar
  • 1/4 cup white wine
  • or
  • 1/4 cup water
  • 6 ounces tempeh, cut into bite sized cubes
  • 2 teaspoon toasted sesame oil
  • 2 teaspoon peanut oil
  • 4 cups brown rice, cooked
  • 1/2 cup carrots, coarsely shredded
  • 1/4 cup green onion, chopped
  • 1 tablespoon brown sugar
  • 1/2 cup pineapple pieces, well drained
  • 1 cup frozen peas, thawed
  • low–sodium soy sauce, to taste
  • 2 tablespoons almonds, toasted

*liquid smoke is smoke flavor that has been condensed to a liquid and stripped of the tar and carcinogens found in smoke. It can be found near hot sauces in most grocery stores.

Prepare a large skillet with a little cooking spray or oil. Mix maple syrup, liquid smoke, cider vinegar and wine or water in the prepared skillet over medium heat.

Place tempeh pieces into the maple sauce and simmer, uncovered, for about 10 minutes, or until the sauce becomes thick and sticky.

Heat the peanut and sesame oils in a large skillet or wok over medium heat. Place the cooked brown rice in the wok and stir to coat the rice.

Add carrots, peas, onions, pineapple, brown sugar and thawed peas to the rice. Cook over medium-high heat, scraping the pan regularly, for 5-7 minutes, or until the rice starts to become crispy and caramelized.

Place the tempeh pieces to the wok. Add about half of the maple sauce so that the rice and tempeh are coated and sticky. Add more of the maple sauce if necessary to coat the rice and set the rest aside. Cook over medium heat, stirring to combine, for 3-5 minutes or until tempeh is thoroughly heated.

Season fried rice to taste with low-sodium soy sauce. Sprinkle with toasted almonds and enjoy!

March 23rd, 2015

Sometimes all you need for a delicious salad is to bring out the natural flavors of ripe fruits and veggies. Creamy avocado and crisp radish slices are seasoned with lemon juice, salt and pepper in this simple and satisfying salad. This recipe comes to us from Jen of Domestic Divas.

Serves 2

  • 1 ripe avocado, peeled, pit removed, and sliced
  • 1 cup radishes, trimmed and sliced
  • juice of 1 lemon
  • 1 tablespoon extra virgin olive oil
  • salt and freshly ground pepper

Divide avocados and radishes in half and place each half in a medium sized bowl.

Drizzle each bowl with half the lemon juice and half the olive oil. Season with salt and pepper to taste and enjoy.

March 23rd, 2015

Cremini mushrooms are sautéed until golden, then tossed with spinach, Swiss cheese and whole-wheat bread. This egg white breakfast casserole is perfect for busy group brunches, as the convenient assembly occurs the night before serving, so when morning comes, simply take it out and bake it until browned. This recipe comes to us from Stephanie, The Recipe Renovator.

Serves 6

  • 1 tablespoon olive oil
  • 6 ounces cremini mushrooms, sliced
  • 10 ounces frozen spinach, thawed and squeezed dry
  • 8 ounces Swiss cheese
  • 12 egg whites
  • 1 1/2 cups nonfat milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 slices day old whole-wheat bread, cubed

Spray a 9 X 13 inch baking dish with light coating of cooking spray.

Heat the olive oil in a frying pan over medium high heat. Add the sliced mushrooms and sauté for 4-6 minutes, or until golden brown.

Pour the egg whites and milk together in a large bowl. Season with the salt and pepper and mix until blended.

Put the bread cubes, sautéed mushrooms, thawed spinach and Swiss cheese in the dish in even layers. Pour the egg white milk mixture over the layers. Cover with foil and refrigerate overnight.

Preheat the oven to 350 degrees.

Bake strata uncovered for 1 hour, or until risen, puffed and browned.

March 16th, 2015

Creamy Greek yogurt makes a delectable breakfast base after it’s sweetened with honey and spiced with ginger. Fresh strawberries bring the taste of summer and the mint garnish refreshes the palate after your last bite.

This recipe comes to us from Jen of Domestic Divas.

Serves 4

  • 1 cup Greek yogurt
  • 2 tablespoons honey
  • pinch of salt
  • 1/2 teaspoon ground ginger
  • 2 cups fresh strawberries, sliced
  • 4 sprigs of mint, for garnish

In a medium sized bowl, combine the yogurt, honey, ground ginger and a pinch of salt. Stir until smooth. Taste and add more honey if needed.

Place sliced strawberries in equal parts in 4 bowls. Spoon the yogurt into the bowls and drizzle each with a little honey. Garnish with the mint springs. To eat, dip the strawberries into the yogurt fondue style.

March 16th, 2015

Looking to add a little green to your potatoes this St. Patrick’s Day? Colcannon is one of Ireland’s many traditional potato dishes. It combines creamy mashed potatoes and hearty, nutritious greens. Here, it’s made with another Irish favorite, cabbage, but it is commonly prepared with kale as well. This recipe comes to us from Emily of the meal planning site and app, Cooking Planit.

Serves 4-6

  • 2 cups green cabbage
  • 1/2 cup onions
  • 2 lbs. Russet or baking potatoes
  • 4 tbsp unsalted butter
  • 1/2 cup heavy cream
  • black pepper
  • kosher salt
  • 1 tbsp. extra virgin olive oil

Peel the potatoes and cut into 1 inch cubes. Place in a large pot and cover with cold water by about 1 inch. Place the pot on the stove.

Cut an onion into 1/4 inch dice to measure the indicated amount.

Cut the root end off the head of green cabbage. Stand upright on this flat end and cut in half down the center. Remove the core from 1 half, lay it flat and slice crosswise into long strips. Cut strips into 1/2 inch pieces to measure the indicated amount.

Turn the heat on high under the pot of potatoes. Proceed with next step as water comes to a boil.

Once water is boiling, cook the potatoes until tender and easily fall apart when pierced with a fork, about [10-15 minutes].

Heat a medium saute pan over medium heat. Add olive oil and warm.

Once oil is warm, add the onions and saute until softened and slightly translucent. Do not brown.

Add the cabbage. Season with salt and pepper and saute until soft and fragrant, about 8-10 minutes. Stir often. Do not brown. Once cabbage is ready, remove from heat and transfer to a clean bowl or platter.

Place butter in a medium microwave-safe bowl. Microwave on high in short 20-second increments until butter is melted.

Once butter is melted, stir in heavy cream.

Place the strained potatoes back in the pot and place the pot over medium heat. Cook out excess moisture, stirring often for about 3-5 minutes.

Once potatoes are dried out, remove from heat and use a potato masher or potato ricer to mash the potatoes until smooth.

Once the potatoes are smooth, place back over low heat and pour in about 1/3 of the melted butter and cream mixture. Stir until the liquid is absorbed, then pour in another 1/3 of the mixture.

Continue this process until all the butter and cream mixture is absorbed into the potatoes, then stir in the cabbage and onion mixture. Season with salt and pepper to taste. Remove from heat once mixture is smooth and all ingredients are well incorporated. Cover until ready to serve.

Transfer potatoes colcannon to a serving dish or dinner plates and serve warm!

March 16th, 2015

Tempeh is transformed into delectable balls spiced with leek, garlic, cilantro, chili, ginger and lime juice. These Thai spiced tempeh balls are balanced by a miso apple lemongrass glaze and finished with green beans and a sprinkling of sesame seeds. This recipe comes to us from Danica of Soundly Vegan.

Serves 4

  • 1 stalk lemongrass*
  • 2 cups apple juice
  • 1/3 cup onion, thinly sliced
  • or
  • 1/3 cup leek, thinly sliced
  • 2 cloves garlic, minced
  • 1/4 cup cilantro
  • 1 Thai chili*, seeded and thinly sliced
  • 1 inch fresh ginger, peeled and finely diced
  • 1 tablespoon ground flax seed**
  • 8 ounces tempeh
  • 1/4 cup low sodium tamari or soy sauce*
  • juice from 1/2 lime
  • a little canola oil, for baking the tempeh
  • 1 pound green beans, trimmed
  • 1 tablespoon light miso*
  • sesame seeds, for garnish

*Found in Asian markets or the Asian section of most grocery stores.

**Optional. Found in health food stores or the grains section of most grocery stores.

Prepare a baking sheet with parchment paper. Preheat an oven to 350 degrees.

Peel the outer layer from the lemongrass and set aside. Thinly slice the inner stalk and set aside in a separate bowl.

Place the apple juice in a large saucepan over medium high heat. Add the outer layer of lemongrass and bring to a gentle boil. Cook for about 10-15 minutes, or until the apple juice has been reduced by half.

While the juice is reducing, place the sliced inner layer of lemongrass, onion or leek, garlic, cilantro, chili, ginger and flax seed into a food processor and pulse until well combined.

Add the tempeh, soy sauce or tamari and lime juice to the food processor. Pulse to combine, taking care to intermittently scrape down the processor’s walls with a spatula to ensure all ingredients are evenly distributed. If using flax seed, let the tempeh mixture rest for 10 minutes before baking.

Roll the tempeh mixture into balls the size of large marbles and place them on the baking sheet. Spray with a light layer of canola oil. Place the baking sheet in the oven and bake for 30 minutes, or until the tempeh is well browned.

Preheat a steamer filled with water. When the steamer is heated, steam the green beans for 5-7 minutes, or until cooked through, but still crisp.

Remove the lemon grass stalk from the reduced apple juice. Add the miso powder to the lemongrass apple glaze, stirring until fully incorporated.

Add the steamed green beans and spiced tempeh balls to the saucepan. Toss taking care to ensure the green beans and tempeh are coated in lemongrass apple glaze. Divide into 4 servings, garnish with a sprinkle of sesame seeds and enjoy!

March 16th, 2015

Celebrate St. Patrick’s Day and National Nutrition month with this colorful springtime dish, which gets a nutrient boost not only from green peas and basil, but from green tea as well! This recipe comes to us from Jackie Newgent, RDN, The Natural Culinary Nutritionist.

Serves 4

  • 1/3 cup unsweetened freshly-brewed green tea, warm or chilled, or to taste
  • 2 tablespoons pine nuts, pan-toasted
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 to 3 large cloves garlic
  • 3/4 teaspoon sea salt, or to taste
  • 1/8 teaspoon dried hot pepper flakes, or to taste
  • 1/2 cup packed (3/4 ounce) fresh basil leaves + sprigs for garnish
  • 1/2 cup fresh or frozen baby sweet peas
  • 2/3 cup no-salt-added canned or cooked garbanzo beans
  • 10 ounces pasta of choice, such as whole grain penne rigate
  • 1 teaspoon lemon zest (optional)

Add the tea, pine nuts, oil, lemon juice, garlic, salt, hot pepper flakes, and basil leaves to a blender and puree into a smooth sauce. Add the peas and beans and puree until creamy. Adjust seasoning.

Cook the pasta according to package directions. Drain and return to the pan.

Add the creamy pesto and cook while stirring over low heat until fully heated, about 2 minutes. Add additional tea if necessary for desired consistency. Adjust seasoning.

Transfer to a large serving bowl or individual bowls. Sprinkle with lemon zest (if using), garnish with the basil sprigs, and serve.

March 9th, 2015

This chocolate avocado smoothie is so simple and versatile. Next time you need a quick breakfast, snack, or even dessert, blend together healthy ingredients like banana, avocado, and cocoa powder into a thick, creamy smoothie. This recipe brought to us by Nikki of Pepperoni Is Not a Vegetable is deliciously-and deceptively- nutritious.

Serves 1-2

  • 1.5 tsp ground ancho pepper
  • 1 tsp cinnamon
  • 1/4 tsp sea salt
  • 2 teaspoons vanilla extract
  • 1 small avocado, stone and husk removed
  • 1 banana
  • 1 cup rice, soy, or almond milk
  • 1.5 tbsp cocoa powder
  • 2 ice cubes
  • 1 scoop (about 1/3 cup) protein powder
  • 1-3 tbsp maple syrup or agave nectar

Place all ingredients in a blender and blend well. Enjoy for breakfast or as a healthy dessert.

March 9th, 2015

Earthy morel mushrooms are coated in Cajun seasoning and panko breadcrumbs for a light crunch before they are cooked in a skillet. Heirloom tomato slices and butter lettuce leaves balance the morels and a tofu based garlic aioli is spread on the hoagie buns will satisfy any mayonnaise craving. This recipe comes to us from Danica of Soundly Vegan.

Serves 2

For the mushroom filling:

  • 1 tablespoon flax seed*
  • 1 cup water
  • 1 tablespoon and 1/2 teaspoon low sodium Cajun Seasoning**
  • 10 large morel mushrooms, cut into quarters***
  • 1/4 cup brown rice flour
  • 1 cup panko bread crumbs
  • canola oil, for preparing the skillet
  • salt, to taste

For the garlicky tofu aoili:

  • 4 ounces extra firm silken tofu
  • 5 garlic cloves
  • 1/3 cup olive oil
  • 1.5 teaspoon Dijon mustard
  • juice of 1/2 lemon
  • non-dairy milk, to taste
  • salt and pepper, to taste

To complete the Morel Mushroom Po’ Boys:

  • 1 heirloom tomato, sliced
  • 4 leaves butter lettuce
  • 2 hoagie buns

*Found in health food stores or the health food section of most grocery stores.

** Low sodium Cajun seasoning is sold in most grocery stores, but if time allows try making your own.

***Morels are complexly flavored mushroom  which hit peak season in early Spring. If Morel mushrooms are not available, try substituting another flavorful mushroom like shiitakes or hen of the woods mushrooms.

To prepare the morel mushroom filling:

Place the flax seeds with the water in a blender and pulse until foamy. Pour into a bowl.

Place the brown rice flour in a separate bowl and season with 1/2 teaspoon Cajun seasoning. Toss to combine.

Place the panko breadcrumbs into another separate bowl and season the breadcrumbs with 1 tablespoon Cajun seasoning. Mix well.

Prepare a skillet with a coating of Canola oil. Place the skillet over medium-high heat.

Toss the morel mushroom quarters lightly in some brown rice flour. Shake off the excess and dredge them in the flax wash.  Allow the excess flax wash to drip off the morels before coating them with the seasoned panko bread crumbs.

Place the coated mushroom quarters in the heated skillet and cook 3-4 minutes, or until browned on the bottom. Flip and cook another 3-4 minutes or until the morel mushrooms are browned on both sides.

Season a sprinkling of salt and place on a bed of paper towels. Pat dry with a paper towel on top.

To prepare the garlicky tofu aioli:


Add the tofu, olive oil, garlic, mustard and lemon juice to a blender. Pulse until well combined.

Add the non-dairy milk until desired consistency is reached. Season with salt and pepper to taste.

To complete the Morel Mushroom Po’ Boys:

Coat each side of the hoagie with garlicky tofu aioli to taste. Save the leftover aioli in the refrigerator and use in place of mayonnaise in a future cooking project.

Evenly divide the lettuces leaves and tomato slices between the two hoagie buns. Top with equal amounts of the morel mushrooms, close the hoagies and enjoy!

March 9th, 2015

In this protein packed bruschetta, navy beans are tossed together with baby spinach, shallots and cherry tomatoes, then seasoned with fresh thyme and champagne vinegar. Grilling the bread base is the only stove time needed for this simple bean appetizer, finished with a sprinkling of parmesan reggiano. This recipe comes to us from Jen of Domestic Divas.

Serves 10

  • 1 15 ounce can navy beans, drained and rinsed
  • 1 cup baby spinach, rinsed, picked through and sliced
  • 1/2 cup cherry tomatoes, halved
  • 1 shallot, peeled and chopped
  • 1 tablespoon fresh thyme
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons white wine or champagne vinegar
  • salt and pepper, to taste
  • 6 slices crusty whole wheat bread, cut into thick slices
  • 2 garlic cloves, peeled and cut in half
  • 2 tablespoons extra virgin olive oil, to grill the bread
  • fresh cracked black pepper, to taste
  • 1/3 cup parmesan reggiano, to shave on top

Toss the navy beans, spinach, cherry tomatoes, shallot, thyme and olive oil together in a large bowl. Season with salt and pepper to taste.

Heat a cast iron skillet or sauté pan over medium heat. Rub the bread with garlic and drizzle with olive oil. Grill the bread for 3-5 minutes per side, or until the bread has reached the desired level of crunch.

To make the bruschetta topping, toss the ingredients together in a mixing bowl. Season to taste with salt and pepper.

Heat a cast iron skillet or sauté pan over medium heat. Rub the bread with olive oil and the garlic cloves. Grill both sides of the bread.

Spoon a generous portion of the navy bean topping on each slice of toasted bread. Top with fresh cracked black pepper and shaved parmesan reggiano and enjoy!

March 9th, 2015

Featuring hearty lentils, mushrooms and walnuts, this recipe is sure to hit the spot next time a meatball craving hits. Serve with your favorite pesto or marinara sauce. This recipe comes to us from our friends at The Meatball Shop.

Serves 6 (makes about 2 dozen 1 1/2-inch meatballs)

  • 2 cups lentils
  • 1/4 cup plus 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 garlic clove, minced
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons salt
  • 3 tablespoons tomato paste
  • 8 ounces button mushrooms, wiped clean and sliced
  • 3 large eggs
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup bread crumbs
  • 1/2 cup chopped fresh parsley
  • 1/4 cup finely chopped walnuts

Combine the lentils and 2 quarts water in a medium stockpot and bring to a boil over high heat. Reduce the heat to low and simmer until the lentils are so (but not falling apart), about 25 minutes. Drain the lentils and allow to cool.

Add 1/4 cup of the olive oil to a large frying pan and sauté the onions, carrots, celery, garlic, thyme, and salt over medium-high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown. Add the tomato paste and continue to cook, stirring constantly, for 3 minutes. Add the mushrooms and cook, stirring frequently, for 15 more minutes, or until all the liquid is absorbed. Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture.

Add the eggs, Parmesan, bread crumbs, parsley, and walnuts to the cooled vegetable mixture and mix by hand until thoroughly incorporated. Place in the refr igerator for 25 minutes.

Preheat the oven to 400 degrees F.

Drizzle the remaining 2 tablespoons olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.

Roll the mixture into round, golf ball-sized meatballs (about 1½ inches), making sure to pack the vegetable mixture firmly. Place the balls in the prepared baking dish, allowing ¼-inch of space between the balls and place in even rows vertically and horizontally to form a grid.

Roast for 30 minutes, or until the meatballs are firm and cooked through.

Allow the meatballs to cool for 5 minutes on the baking dish before serving.

March 2nd, 2015

Hot stewed oats and raisins with the Winter flavors of molasses, ginger, nutmeg and cinnamon. This crowd pleaser will keep you cozy even on the coldest of mornings. This recipe comes to us from our friends at Foodista.

Serves 2

  • 1 cup steel cut oats
  • 2 cups water
  • 1 tablespoon molasses
  • 1 tablespoon pumpkin pie spice*
  • 1/2 cup raisins
  • 1 banana, mashed
  • skim milk, to taste
  • maple syrup, to taste

*pre-made pumpkin pie spice can be found in the spice section of most grocery stores, but it’s quite simple to make your own.

Bring the water to a rolling boil over high heat. Add steel cut oats, molasses, pumpkin pie spice, raisins and mashed banana to the pot and bring back to a boil.

Reduce heat to medium-low and simmer for 12-15 minutes, or until water has been absorbed and oats are tender. Mix to combine and serve with skin milk and maple syrup, to taste.

March 2nd, 2015

This dish features quinoa seasoned with lemon juice, mint and parsley, served in a steamed artichoke. You’ll have extra quinoa after you’ve stuffed all the artichokes so stretch your leftovers to make a chimichurri salad featuring this heart healthy grain. This recipe comes to us from Erin of Living and Loving in LA.

Serves 4

  • 4 artichokes, cleaned, stems and tough pointy leaf tops trimmed off
  • 2 cloves garlic
  • Juice from 3 lemons
  • 1 cup quinoa, rinsed well and drained
  • 2 cups flat-leaf parsley
  • 1/2 cup mint leaves
  • 1/3 cup apple cider vinegar
  • 1/3 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon low sodium seasoned salt*
  • 1 teaspoon red pepper flakes
  • 4 tomatoes, diced
  • extra mint leaves, for garnish

*low sodium seasoned salt is sold in the spice section of most grocery stores, but if time allows we suggest making your own low sodium seasoned salt.

To cook the artichokes:

Place the trimmed artichokes stem down in a large in a large heavy-bottomed pot on the stove. Fill pot half-way with water. Add the 2 cloves of garlic and the juice from one of the lemons. Turn heat up to high and cover, bring water to a boil and reduce heat to maintain a steady simmer. Cook for 40 minutes-1 hour, or until leaves pull out easily from the artichoke. Set aside to cool for at least 15 minutes.

To cook the quinoa:

Bring 2 cups of salted water to a boil over medium-high heat. Add the quinoa, cover and reduce heat to simmer. Cook for 12 minutes or until the water is absorbed. Fluff with a fork and set aside.

To make the chimichurri sauce:

Place parsley, mint, vinegar, olive oil, salt, black pepper, seasoned salt and red pepper flakes and the juice of the remaining 2 lemons in a blender or food processor. Liquefy.

To complete the chimichurri quinoa stuffed artichokes:

Season the diced tomato with salt and pepper to taste. Place the quinoa in a large bowl and combine with the diced tomatoes and chimichurri sauce from the blender.

Using tongs or your fingers, remove the center leaves from the artichokes. Scrape out the fuzzy “choke’ with a spoon. Be careful to avoid scraping out the artichoke heart when you remove the choke.

Stuff each artichoke with chimichurri seasoned quinoa until full. Garnish with any extra mint leaves and enjoy!

March 2nd, 2015

Artichoke hearts and olives produce a delicious briny flavor which comes to life when mixed with the sweet Italian pairing of roma tomatoes and fresh basil. Try this contemporary salsa with baked pita chips or cut up veggies. This recipe comes to us from Patrice of Circle B Kitchen.

Serves 16

  • 1 14 ounce can artichoke hearts, drained and chopped
  • 3 roma tomatoes, seeded and chopped
  • 2 tablespoons red onion, chopped
  • 1/4 cup kalamata olives, sliced
  • 1 tablespoon garlic, chopped
  • salt and pepper, to taste
  • 3 tablespoons fresh basil, chopped
  • 1-2 tablespoon extra virgin olive oil
  • 1/4 cup grated parmesan cheese*


Mix the artichoke hearts, tomatoes, red onion, olives, garlic and basil together in a medium sized bowl. Season with salt and pepper to taste.

Stir the grated cheese into the salsa if using. Add enough olive oil so that the salsa reaches desired consistency.

Cover and refrigerate for 20-30 minutes before serving, or until flavors have melded to preference.