Spinach, Sprout, and Turkey Bacon Winter Salad

Spinach, Sprout, and Turkey Bacon Winter Salad

This nutritious spinach, sprout, and turkey bacon winter salad will delight the taste buds. It offers a nutrient-rich, fresh-tasting, crunchy option for lunch or dinner.

Servings:  4-6

Ingredients:

    • 8 ounces of fresh Spinach Leaves
    • 4 ounces of Bean Sprouts
    • 1 can Water Chestnuts, sliced
    • 2 grated hard-boiled Eggs
    • 6 slices of baked Turkey Bacon, crumbled (follow the directions on the packaging)

Dressing:

(Makes enough dressing for two of these salad meals and keeps in the refrigerator for 4 to 5 days.)

      • 3/4 cup Extra Virgin Olive Oil
      • 1/4 cup Apple Cider Vinegar
      • 1/3 cup Ketchup
      • 1/3 cup Honey (you can substitute Sugar in place of the Honey)
      • 1 small grated Onion
      • Salt and Pepper to taste
Fresh Spinach
Chocolate Chips
Instructions:
  1. Wash, drain, and break spinach into bite-size pieces. 
  2. Add sliced water chestnuts and gently combine.
  3. Mix together and shake to combine all dressing ingredients in a separate container thoroughly.
  4. Toss the salad with half of the dressing, reserving the remainder of the salad dressing for another salad.  
  5. Sprinkle two grated hard-boiled eggs, crumbled turkey bacon, and bean sprouts on top. Serve immediately. Enjoy!
    Chef Yvonne Dwyer

    Recipe compliments of OPL Master 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.

    Nutrient-Rich Roasted Veggie Bowl Recipe

    Nutrient-Rich Roasted Veggie Bowl Recipe

    This comforting, nutrient-rich roasted veggie bowl is a perfect meal for any season. Get creative with this vegan recipe and roast whatever vegetables you have on hand – brussels sprouts, celeriac, or other root vegetables, and any winter squash varieties would all work well. For an added flavor boost, choose homegrown, locally available, or in-season produce.

    Vegan, Dairy-free

    Serves: 4
    Prep Time: 15 min
    Cook Time: 25 min
    Total Time: 40 min

    Ingredients:

    • 1 head of cauliflower and/or broccoli, cut into florets
    • 3 large carrots, peeled and sliced into 1 inch chunks
    • 3 sweet potatoes, peeled and sliced into 1 inch chunks
    • 3 Tbsp extra virgin olive oil, divided
    • 2 tsp paprika, divided
    • 2 tsp garlic powder, divided
    • 1 tsp ground cumin, divided
    • 1 tsp kosher salt, divided
    • ½ tsp black pepper, divided
    • 1 cup dry quinoa
    • 2 cups of vegetable broth
    • 4 cups of kale, chopped
    • ¼ cup roasted pumpkin seeds
    • 1 avocado, sliced

    Tahini Lemon Dressing:

    • ¼ cup lemon juice
    • ⅓ cup extra virgin olive oil
    • 3 Tbsp tahini (or 3 Tbsp hummus, in a pinch)
    • 2 Tbsp apple cider vinegar
    • 2 Tbsp honey
    • ½ tsp curry powder
    • ¼ tsp ground turmeric
    • 1 tsp sea salt
    • 1 tsp black pepper
      Apple Orchard
      Spices

      Directions:

      1. Preheat the oven to 425 degrees. 
      2. Toss carrots and sweet potatoes with 1 Tbsp olive oil, 1 tsp paprika, 1 tsp garlic powder, ½ tsp cumin, ½ tsp salt and ¼ tsp pepper.  Place on a rimmed baking pan. 
      3. Using the same bowl, toss cauliflower and broccoli with 1 Tbsp olive oil, 1 tsp paprika, 1 tsp garlic powder, ½ tsp cumin, ½ tsp salt, and ¼ tsp black pepper.  Place the broccoli and cauliflower on another sheet pan. 
      4. Place both sheet pans in the oven, roasting the carrots and sweet potatoes for 30 minutes, and the broccoli and cauliflower for 20 minutes.
      5. Meanwhile, combine the quinoa and vegetable broth in a medium saucepan over medium heat.  Bring to a boil, then cover, reduce heat, and cook for 15 minutes, or until the liquid is absorbed.  Fluff the quinoa with a fork, then stir in the chopped kale and remaining 1 Tbsp olive oil. Cover and keep warm until ready to serve; the kale will wilt while staying warm in the pot.
      6. Prepare the Lemon Tahini Dressing: Combine lemon juice, olive oil, tahini, vinegar, honey, curry powder, turmeric, sea salt, and black pepper, and whisk vigorously until dressing is smooth.
      7. Assemble the bowls by spooning the quinoa and kale mixture first, then arranging roasted vegetables and avocado slices on top.  Drizzle with the tahini dressing, and garnish with toasted pumpkin seeds. 
      Kristina Shane

      This recipe is from of Home Chef and OPL Community member Kristina Shane.

       

      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.

      Hearty and Savory Vegetable Stew

      Hearty and Savory Vegetable Stew

      The colder weather makes me yearn for delicious, warm, and comforting food like this hearty and savory vegetable stew. This vegan stew recipe is terrifically easy. Don’t be surprised if you find yourself making this dish more than once in the months ahead!

      Servings:  8

      Ingredients:

      • 1/2 cup water or vegetable stock
      • 1 tablespoon soy sauce or coconut aminos
      • 1 onion, chopped 
      • 1 red bell pepper, diced
      • 4 large garlic cloves, minced
      • 4 cups peeled and diced winter squash (Butternut, Delicata, or Kabocha)
      • 1 15-ounce can of chopped tomatoes
      • 1 cup water
      • 1 1/2 teaspoons oregano
      • 1 teaspoon chili powder
      • 1/2 teaspoon cumin
      • 1/4 teaspoon black pepper
      • 1 15-ounce can of red kidney beans (see note)
      • 1 1/2 cups frozen sweet corn
      Dark Roast Coffee Grounds
      Chocolate Chips
      Instructions:
      1. Heat water and soy sauce in a large pot. Add onion, bell pepper, and garlic. Cook over medium-high heat until the onion is translucent and most of the water has evaporated.
      2. Cut the squash in half and remove the seeds, then peel it and cut it into 1/2-inch cubes.
      3. Add the squash to the onions and chopped tomatoes, water, oregano, chili powder, cumin, and pepper.
      4. Cover and simmer until the squash is tender when pierced with a fork, about 15 minutes.
      5. Add the kidney beans with their liquid and the sweet corn. Cook for another 5 minutes.

      Note:

      You can use canned kidney beans for this recipe. However, if you have the time, it is recommended to use dried beans that have been soaked and cooked, as they lend a richer flavor to the dish. Choosing dried beans over canned is also more economical: 1 can of kidney beans is around $2.79, and one pound of dried beans can make approximately 5-6 cans worth of beans for about the same price. Not interested in soaking and cooking beans every time you need them?  Save prep time by soaking and cooking the full pound of beans, then freeze them in 15 oz increments for future use.  Be sure to freeze beans within four days of preparing.

      How to Quick Soak and Cook Dried Red Kidney Beans:

      • Sort beans, discarding any shriveled, broken beans, stones, or debris. Rinse the beans well in cold running water.
      • For every 1 pound of beans, add 10 cups of hot water.
      • Bring water to a rapid boil. Boil for 2-3 minutes.
      • Remove from heat. Cover and let stand for 1 hour.
      • Drain and rinse the beans with cool water.

      Cooking Instructions:

      • Add 6 cups of water to the drained and rinsed beans in a large pot. Bring to a boil.
      • Place a lid on the pot and simmer gently until desired tenderness, about 1 1/2 – 2 hours. The kidney bean should be easy to mash against the side of the sauce pot with a fork. 
      • Add salt and pepper to taste, and use them in your favorite recipe!
      Chef Yvonne Dwyer

      Recipe compliments of OPL Master 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.

      Cream of Asparagus Soup

      Cream of Asparagus Soup

      This asparagus soup recipe is delicious and warms the soul when the early springtime weather can be so finicky between rain, snow, wind, and sunshine.

      Servings: Makes 4 servings

      Ingredients:
      • 1 pound of fresh asparagus*
      • 1 large yellow onion, diced finely
      • 2 tablespoons butter or butter-flavored olive oil
      • 2 tablespoons flour, arrowroot, or cornstarch
      • 2 cups chicken broth
      • 2 cups vegetable broth
      • 1/2 cup whipping cream, or cream of your choice
      • 1/4 cup freshly squeezed lemon juice
      • Salt and pepper to taste
      Asparagus
      Instructions:
      1. Carefully wash asparagus making sure that all soil particles have been removed.  Remove and discard the “woody” part of the asparagus stem by holding the spear horizontally and snapping the bottom where the spear starts to droop.  It should snap easily by hand.  Cut the asparagus into two-inch lengths.  
      2. Sauté onion in hot butter on medium-high heat for three minutes until softened.
      3. Stir flour into onion-butter mixture stirring constantly for even cooking.  Slowly add the chicken and vegetable broth while whisking until smooth.
      4. Add asparagus.  Bring to a soft boil, cover, and simmer for 20 minutes.
      5. With an immersion blender, puree until smooth while in the saucepan.  (You can also put the soup in a blender, use precaution when blending hot soup) 
      6. Strain soup into a clean saucepan.  Add cream of your choice, (I used half and a half), and heat until hot.  
      7. Add 1/4 cup of freshly squeezed lemon juice, salt, and pepper to taste.

      Suggestion: Serve this soup with our easy-to-make homemade seed crackers. So good!

      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.

      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.

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