Ingredient: yellow bell pepper

Slender Sloppy Joes


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 Slender Sloppy Joes
Course Main Dish
Prep Time 15 min
Cook Time 30 min
Servings
7 servings 1/2 c portions
Ingredients
Course Main Dish
Prep Time 15 min
Cook Time 30 min
Servings
7 servings 1/2 c portions
Ingredients
Instructions
  1. Chop all the vegetables using a food processor until blended completely.
  2. Heat a large skillet over medium high heat and add a teaspoon of grapeseed oil, the onion, garlic, carrots, mushrooms and red peppers to the pan. Cook until a lot of moisture has been evaporated.
  3. Mix in the tomato paste then add the beef. Cook until you have broken it up and it’s cooked through.
  4. Reduce heat to medium and add red wine vinegar and Worcestershire sauce, tomato sauce, stir to combine.
  5. Reduce heat and bring to a simmer, cooking for 5 more minutes.
  6. Using a measuring cup, pile 1/2 cup of sloppy meat onto toasted buns.

Cantaloupe Gazpacho

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 Cantaloupe Gazpacho
Inspired by Chef Jose Vela
Servings
3-4
Ingredients
Servings
3-4
Ingredients
Instructions
  1. Cut up all ingredients into small pieces, a rough chop
  2. Pulse all fruit and veggies in a food processor. I suppose a vitamix would work well too.
  3. While blending, slowly pour the olive oil and sherry until blended well.
  4. Add salt and pepper to taste.
  5. Once finished, taste to double check the flavor. It may need a bit more sherry vinegar.
  6. Bon Appetit!
Recipe Notes

*Feel free to take out a veggie if you're sensitive to it. I tend to go light on the red pepper.

Black Bean & Chickpea Chili

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 Black Bean & Chickpea Chili
Recipe adapted from Love and Lemons
Servings
4 people
Ingredients
Ingredients
Serve with
Servings
4 people
Ingredients
Ingredients
Serve with
Instructions
  1. Heat oil in a large pot over medium heat. Add chopped onion, salt & pepper and stir. Cook until the onion is slightly translucent then add the garlic and peppers. Stir and cook until soft.
  2. Add the canned tomatoes and the chicken stock. Then add the black beans, chickpeas, adobo sauce, corn and seasonings. Cover, reduce heat to low, and cook for 25 more minutes, stirring occasionally.
  3. Taste and adjust seasonings adding more salt and pepper.
  4. Serve with toppings of your choice. Chill the leftovers and store in the fridge for up to 5 days.
Recipe Notes

*To make vegetarian: swap the chicken stock for water or vegetable stock