Egg Roll in a Bowl

Egg Roll in a Bowl

This delicious egg roll in a bowl recipe is so good and quick to make. If you are cooking for a group, double the recipe. Your guests will love this dish, and one that you may find yourself making when you are in the mood for something quick, delicious, and nutritious.

Servings: Makes 4 servings

Ingredients:
  • 1 tbsp sesame oil
  • 1 small red onion (diced)
  • 1 tbsp minced garlic
  • 1 tbsp ginger (finely minced)
  • 1 lb antibiotic-free ground pork
  • 2 tsp sriracha sauce
  • 1 bag coleslaw mix (14 oz.) *see note
  • 2 red peppers (thinly sliced)
  • 1 bag matchstick carrots (10 oz.) or 4 medium-sized peeled carrots cut into matchsticks
  • 3 tbs low-sodium soy sauce (or Bragg Liquid Aminos All Purpose Seasoning)
  • 1 tbsp rice wine vinegar
  • cracked black pepper and salt (to taste)
Ground Pork
Shredded Cabbage

Instructions:
  1. Heat sesame oil in a large skillet over medium heat. Add red onion and cook for 2-3 minutes. Add garlic and ginger. Cook until fragrant, about 1 minute. Add ground pork and sriracha sauce. Cook and crumble until pork is cooked through, about 7-10 minutes.
  2. Add coleslaw mix, red bell pepper, carrots, soy sauce, rice wine vinegar, black pepper, and salt to taste, and stir until well combined. Cook, stirring occasionally, until cabbage is tender, about 5 minutes.
  3. Spoon pork-cabbage mixture into a serving bowl over white or brown rice or udon or soba noodles. Drizzle with a sauce of choice, and garnish with chopped green onions, if desired. 
  4. Serve immediately.

Note – To make your coleslaw mix, shred 1 medium (1.5 lbs) green cabbage head (equivalent to 8 cups) or for more color, 4 cups green cabbage and 4 cups red cabbage, and 1-2 medium-sized carrots.

Chef Yvonne Dwyer

Recipe compliments of OPL Naturalist Yvonne Dwyer. 

OPL Plant-rich Recipes

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

Deliciously Vibrant Veggie Pizza For Sharing

Deliciously Vibrant Veggie Pizza For Sharing

Next time you’re in the mood for pizza, try this veggie version instead. It’s a great way to eat fresh vegetables in pizza form. Share with friends!

Prep Time: 45 min

Total Time: (Refer to dough baking instructions)

Ingredients:

For Pesto: 

  • 3-6 garlic cloves
  • 1/4 cup pine nuts
  • 1/2 cup romano cheese
  • 1 jalapeno
  • 1/4 cup olive oil
  • 1 cup basil

Pizza Toppings: 

  • Ricotta cheese
  • Mozzarella cheese
  • Tomatoes
  • Sweet onion
  • Spinach
  • Red pepper flakes
Homemade Pesto Ingredients
Cheese and Tomatoes

Instructions:

Pesto: In a food processor, add basil leaves and garlic (measure with your heart, I use 6 cloves)! Add the jalapeno, toasted pine nuts, and romano cheese. Pulse ingredients with olive oil until smooth.

Caramelized Onions: Slice your sweet onion and place in a pan with some olive oil. Continuously stir them for roughly 30 minutes until they are soft and a brown, caramelized color.

Depending on your level of fancy, you can purchase pre-made dough from a grocery store or make your own at home! When you’re ready to assemble, add a layer of your favorite marinara sauce. Then the ricotta and veggies to your liking! Top with your mozzarella and red pepper flakes and bake according to the dough’s directions.

Yummy!

Sarah Biddle Image

Recipe compliments of Home Chef Sarah Biddle and OPL Community Member

OPL Plant-rich Recipes

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

Easy Breakfast Wrap for Dinner

Easy Breakfast Wrap for Dinner

Enjoy the delicious and healthy goodness of eggs, for dinner. Recharge after a long day with this colorful and vibrant veggie and egg wrap!

Total Time: 30 min.

Yield: 2 servings

Ingredients:
  • 2 potatoes or sweet potatoes
  • 1 bell pepper
  • 1 red onion
  • 2-4 eggs
  • 1/2 avocado
  • 2 tablespoons of olive oil
  • 1 cup spinach
  • 11 package of Brussel sprouts
  • 1/2 cup hazelnuts
  • 1/2 lemon
  • Parmesan to taste
  • Cheese of choice to taste
  • Olive oil
  • Whole wheat tortilla
Butternut Squash

Instructions:
  1. Preheat your oven to 400 degrees.
  2. Cut Brussel sprouts in halves and place them on a baking sheet with olive oil, salt, and pepper.
  3. Bake for 15-20 minutes, then finish them off with shredded parmesan and the juice of half a lemon.
  4. Finely dice 1 bell pepper and 1 red onion, allow them to simmer in a pan with olive oil on low heat.
  5. Wash, peel, and shred two potatoes. Add the shredded potatoes to your simmering pepper and onion. Allow this to cook on a slightly higher heat for 15-20 minutes.
  6. In another pan, add your whisked eggs. Continue to stir until the eggs are just cooked then add your spinach and cheese.
  7. Once your hash browns are tender and crisp on the outside and your eggs are cooked prepare your tortilla for assembly.
  8. Add a layer on your potato mixture, eggs, cheese, avocado. Roll up your burrito and place it back in your skillet. Toast on each side for two minutes then serve with your Brussel sprouts!
  9. Enjoy!
Sarah Biddle Image

Recipe compliments of Home Chef Sarah Biddle and OPL Community Member

OPL Plant-rich Recipes

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

Roasted Beet Salad With Honey-dijon Vinaigrette

Roasted Beet Salad With Honey-dijon Vinaigrette

Fresh roasted beets are so flavorful and full of beneficial nutrients. Combined with greens, goat cheese, walnuts, and vinaigrette, this roasted beet salad may just become one of your favorite salads. This recipe was adapted from Once Upon a Chef by Jennifer Segal.

Servings: Makes 4-6 servings

Ingredients:

For the Beets:

  • 1 bunch medium beets (about 3)
  • 1 tbs extra virgin olive oil

For the Salad:

  • 10 ounces mixed greens
  • 3 ounces goat cheese
  • 1/2 cup walnuts, coarsely chopped 

For the Vinaigrette:

    • 2 tbs honey
    • 1 1/2 tbs Dijon mustard
    • 3 tbs red wine vinegar
    • 1-1/2 tbs minced shallots
    • 1/2 tsp salt
    • 1/4 tsp ground black pepper
    • 6 tbs extra virgin olive oil
French Sorrel
Instructions:

For the Beets:

Preheat the oven to 425 degrees F.  Wipe or scrub beets clean, then trim the stems down to one inch. Place beets on a large piece of foil; then wrap foil around them to form a neat packet. Roast directly on the rack in the middle of the oven until tender.  About 45 minutes – one hour.  Test for doneness by piercing the largest beet with a knife.  If it enters easily, it’s done.  Unwrap beets and let them sit until cool enough to handle. Use your hands or a paring knife to peel skin, then cut into 1/2-inch dice.  Set aside. 

For the Vinaigrette:

In a small bowl, whisk together the honey, dijon mustard, red wine vinegar, shallots, salt, and pepper.  Whisking constantly, slowly add the oil in a steady stream.  Taste and adjust seasoning if needed.

For the Salad:

Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine.  Add as much of the remaining vinaigrette as desired and toss again.  Divide greens onto plates, then sprinkle with beets, walnuts, and goat cheese.  (Warning, if you mix this all together in a salad bowl the beets will turn the salad pink.). Serve immediately.

Chef Yvonne Dwyer

Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

OPL Plant-rich Recipes

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

Creamy Roasted Garlic Butternut Squash Pasta

Creamy Roasted Garlic Butternut Squash Pasta

This creamy roasted garlic butternut squash pasta is a flavorful, warm, and satisfying winter meal. Serve with a side salad.

Servings: 4

Ingredients:
  • 1 tablespoon olive oil
  • 2 cups cubed butternut squash
  • 6-10 cloves garlic
  • 1 shallot
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons chopped fresh rosemary 
  • 1 teaspoon crushed red pepper
  • Kosher salt and black pepper
  • 1/2 cup ricotta cheese
  • 1 pound long or short cut pasta 
  • 2 tablespoons salted butter
  • 1 tablespoon fresh chopped sage 
  • 1/2 cup shredded gruyere cheese (or your favorite cheese of choice)
  • 1/3 cup grated romano cheese 
Butternut Squash

Instructions:
  1. Preheat the oven to 400 degrees F.
  2. On a baking sheet lined with parchment paper, toss together olive oil, butternut squash, garlic, thyme, 1 tablespoon rosemary, crushed red pepper, salt and pepper.  Bake for 30-35 minutes. 
  3. Add the butternut squash, garlic, shallot, and ricotta to a food processor.  Puree until smooth.  Season with salt and pepper. 
  4. Bring a large pot of salted water to a boil. Cook the pasta and save 1 cup of pasta water. 
  5. In a large skillet, melt together the butter, sage, and 1 tablespoon rosemary. Cook until the butter is browning, add the puree and 1/2 cup pasta water, stirring until combined.  Mix in the cheeses. 
  6. Add the pasta to the sauce, tossing to combine.  If needed, use the rest of the pasta water. 
Sarah Biddle Image

Recipe compliments of Home Chef Sarah Biddle and OPL Community Member

OPL Plant-rich Recipes

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

Butternut Squash Soup and Grilled Cheese Sandwich

Butternut Squash Soup and Grilled Cheese Sandwich

Enjoy this warm and hearty butternut squash soup and grilled cheese sandwich for lunch or dinner. It is a comforting winter meal.

Servings: 4

Ingredients:

For the Soup:

  • 3 cups butternut squash cubed 
  • 1 yellow onion
  • 1 sweet onion
  • 1 bulb of garlic 
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon rosemary 
  • Kosher salt and pepper 
  • Dash of cayenne pepper

 For the Grilled Cheese Sandwiches:

  • Olive Oil
  • Veggie Stock 
  • Loaf of bread
  • Salted Butter 
  • Gruyere Cheese
  • Asiago Cheese
  • Provolone Cheese
Butternut Squash

Instructions:
  1. Preheat the oven to 400 degrees F.
  2. On a baking sheet lined with parchment paper, toss together olive oil, butternut squash, 1 tablespoon thyme, 1 tablespoon rosemary, dash of cayenne, salt and pepper.  Slice the top of the garlic bulb and drizzle with olive oil.  Wrap the bulb of garlic in tin foil and place on a baking sheet. Bake for 30-35 minutes. 
  3. Bring the veggie stock to a boil on the stove and add butternut squash, onions, and garlic to the pot.  Bring to a boil and then lower to medium heat.  Cook for 10 minutes.
  4. Use an emulsion blender to bring the soup to a smooth consistency. In a large skillet over low/medium heat, melt 2 tablespoons of butter.  Slice your bread (or use pre-sliced bread) and put on the pan.  Shred your cheese and sprinkle on a liberal amount.  Cook until the bread is golden brown and finish off in the oven for 3 minutes for ultimate melted cheese.   
Sarah Biddle Image

Recipe compliments of Home Chef Sarah Biddle and OPL Community Member

OPL Plant-rich Recipes

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

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