A little spicy and a little smoky, this Charred Tex-Mex Chopped Salad is hearty enough for a weeknight meal. The chili lime vinaigrette, charred corn, queso fresco, and sour cream is reminiscent of Mexican street corn. 

Don’t skimp on the garnishes!  I highly recommend pickled onions, pepita seeds and chili-dusted pistachios for extra brightness and crunch.

Vegetarian, Serves 4-6

Ingredients

• 3 ears of corn
• 2 roasted red peppers
• 1 sweet vidalia onion, quartered
• 1 tablespoon olive oil
• 1 15-ounce can of black beans, drained
• 1 pint of grape tomatoes, halved
• 8 oz spinach, roughly chopped
• ¼ cup fresh cilantro, roughly chopped
• 2 avocados, diced, salted, and peppered
• ¾ cup of queso fresco, crumbled
• Optional garnishes: raw red onions, pickled red onions (see recipe below), sour cream, pepita seeds, chili-dusted pistachios or almonds

Chili Lime Vinaigrette Recipe:

• 2 tablespoons white vinegar
• Zest and juice of 1 lime
• 1 teaspoon chili powder
• ½ teaspoon of salt
• ¼ teaspoon of black pepper
• ⅓ cup of extra virgin olive oil
• ½ teaspoon red pepper flakes (optional)

Quick Pickled Red Onions (Optional):

• ½ of a red onion, sliced very thinly with a mandoline
• ½ cup of apple cider vinegar
• ½ cup of water
• ½ teaspoon of salt

Directions:

1. If choosing to make pickled red onions, do this step first:  
   1. Boil ½ cup of water. Thinly slice the red onion and place in a glass bowl.  When the water has boiled, add ½ cup of apple cider vinegar and ½ teaspoon of salt to the pot and stir until the salt dissolves.  Pour over the red onions.  Allow the red onions to sit for at least 20 minutes or more.  Pickled onions will keep in the refrigerator for two weeks.
2. Place the corn (still in their husks) in the microwave and heat for 4 minutes on high power – OR – you can shuck the corn and par-boil them for 5 minutes. Allow to cool, then shuck the husks from the corn, but don’t cut the corn from the cob just yet.  
3. Heat the grill (or a grill pan on the stove).  Rub the corn on the cob, whole red pepper, and onion quarters with olive oil, salt and pepper, then place on the grill and char for 4 minutes on each side on high heat. Set aside to cool slightly.
4. Dice the grilled red pepper and onion and place in a large bowl with the black beans, tomatoes, chopped spinach and cilantro.
5. Combine the chili-lime vinaigrette ingredients and whisk until combined. Drizzle over the salad and toss to combine.  
6. Cut the corn off the cob and sprinkle on top of the Tex-Mex Chopped salad, along with the diced avocado, queso fresco, and any other garnishes you’d like.  Enjoy!

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

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

When it’s the dog days of summer, sometimes it’s just too hot to turn on the stove.  Luckily, One Planet Life has a list of no-stove-required recipes to keep you cool and hydrated! 

Check out these recipes and more in OPL’s curated recipe collection. Which one will you try this week?

Garden Fresh Tomato Juice

Move over V8! We love this easy-to-make fresh tomato juice better than bottled vegetable juices. It is delicious and nutrient-rich.

No-Bake Energy Bars

These no-bake energy bars are so delicious and easy to make. They are a great mid-day pick-me-up, and make an excellent trail snack for the whole family.

Balsamic Feta Watermelon Wedges

These no-bake energy bars are so delicious and easy to make. They are a great mid-day pick-me-up, and make an excellent trail snack for the whole family.

Hearts of Palm Ceviche

This lovely dish embodies summer, with craveable cool citrus flavors. This vegetarian dish has the texture of traditional ceviche without the fish!  It only takes 10 minutes to make, and is truly delicious.

Chilled Raw Vegetable Soup

While this chilled raw vegetable soup may seem odd, we promise it’s a delicious and refreshing summer meal!  Make good use of your garden or farmers’ market bounty without even turning on your stove.

Vegetarian Cold Peanut (or Sesame) Noodles

Okay, so technically this cold noodle dish isn’t entirely no-stove-required, since you need to prepare the noodles.  But if you have leftover spaghetti or soakable Asian rice noodles, it can be!  The shredded cucumbers really make this dish stand out.  Cool, refreshing, and crunchy – this meal is a tasty and satisfying summer option.

Chilled Strawberry Soup with Cocoa Nibs and Yogurt

This recipe for cold strawberry dessert soup is delectable, especially when strawberries are fresh on a hot summer’s day. Give it a try!

Easy Mango Ice Cream

This recipe for cold strawberry dessert soup is delectable, especially when strawberries are fresh on a hot summer’s day. Give it a try!

Enjoy a summer supper that is light, flavorful, and kind to the planet.

Turn down the temperature on your carbon footprint and your kitchen with these delicious no-stove-required recipes.  If you’re looking for more inspiration, check out some of OPL’s recommended cookbooks for sustainable living.

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

This recipe is a twist on a classic!  Eggplant and Zucchini Parmesan may have a slightly different flavor profile, but it’s just as satisfying.  This recipe is a wonderful choice for a family dinner or a larger gathering.  Pair with a side salad for a balanced, veggie-forward meal.

Yields 8 Servings

Adapted from The New Moosewood Cookbook by Mollie Katzen (1977, 1992, 2000)

Instructions:

1. Preheat the oven to 375 degrees Fahrenheit.  Lightly oil two 9×13 baking trays.
2. Cut the eggplant and zucchini diagonally into 1/2-thick slices. Place the almond milk in a shallow bowl. Combine the panko with the dried basil, oregano, and thyme.  
3. Dip each eggplant and zucchini slice into the milk, moisten both sides, and coat them with the panko mixture. Place the prepared slices on the baking trays and bake until tender (about 30 minutes). Remove them from the oven and pile them gently onto one of the baking trays.
4. Without cleaning it, take one of the trays you used to bake the eggplant/zucchini and spoon the tomato sauce onto the bottom. Add a layer of zucchini and eggplant, and cover with more tomato sauce. Spread the grated mozzarella over the sauce, then repeat the layering until you run out of room or ingredients. Generously sprinkle the top with the grated parmesan or Pecorino Romano cheese.
5. Bake uncovered at 375 degrees Fahrenheit for about 40 minutes, until bubbly and the cheese is a light golden brown. Remove the Eggplant and Zucchini Parmesan from the oven and let sit about 10 minutes before serving.

Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

There is nothing like fresh zucchini harvested from your garden. This summer squash is one of the most versatile vegetables to work with in the kitchen. Adding fresh cherry tomatoes into the mix makes for a dream combination.  I call it Zucchini Pasta with Mussels.

We don’t live too far from the Chesapeake Bay and Baltimore Harbor, so we like to incorporate seafood into our weekly meals as much as possible. Opting for shellfish like mussels is one of the most sustainable ways to add healthy proteins and Omega-3s into our diet. Try out this delicious summer meal and feel great knowing that your dinner choice is a sustainable one! 

2 Servings

Directions:

1. Wash and clean mussels, tossing any that don’t close when tapped. Pull off beards and rinse thoroughly. Set aside.
2. Peel off zucchini skin. Continue to use the peeler to shave off  “noodles.” If you have a spiralizer tool, that will also work.
3. Dice onion, then mince garlic and fresh herbs.
4. Melt half of the butter in a medium-sized saute pan. Caramelize onions with a sprinkle of sugar on medium-low heat. Add half of the garlic and half of the fresh herbs. Reduce to a simmer.
5. In a separate medium-sized saute pan, melt the rest of the butter. Add zucchini noodles and tomatoes. 
6. Add a large drizzle of olive oil and balsamic vinegar. Add the rest of the garlic. Generously add salt, pepper, 1 teaspoon of harissa seasoning, and the rest of the fresh herbs. (You can save a small amount for garnishing). Cook over medium heat until zucchini noodles reach desired consistency, 10-15 minutes, stirring frequently. Avoid overcooking which results in mushy noodles.
7. Add white wine, lemon juice,  and capers. Bring to a boil. Add mussels. Place a lid on the pan and steam until all mussels are opened, 5-10 minutes.
8. Mix a generous amount of parmesan cheese into the zucchini pasta. 
9. Plate pasta, and top with mussels. Drizzle mussel broth over the dish. Garnish with remaining herbs. Enjoy! 

This recipe is from Home Chef and OPL Community member Carley Kimball.

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

My best friend’s mom would make tabbouleh with mint often in the summertime when tomatoes, cucumbers, parsley, green onions, and mint were fresh from the garden. It is a great side dish with lamb kabobs, flatbread, grilled burgers, potato salad, sweet corn, and watermelon.

Serves 4-6

Instructions:

1. Soak bulgur in one cup of boiling water and let soak for approximately one hour.  
2. Drain well, squeezing out any excess water.
3. In a large salad bowl, combine bulgur with the remaining ingredients; mix well.  
4. Cover and refrigerate for at least three hours or overnight.
5. To serve, garnish the salad with a sprig of fresh mint, greek olives, and pepper rings. Enjoy this Tabbouleh with Mint!

Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

I was recently invited to an amazing Indian dinner by a friend and fellow conservation volunteer at Hollow Oak Land Trust, located in southwestern Pennsylvania.  The dinner ended with a delectable dessert: mango ice cream. Mangoes are a beautifully vibrant orange, rich in beta carotene, vitamins A, C, minerals, and fiber.   

The mango puree used in this recipe is blended with very few ingredients, creating a delicious and refreshing dessert.  Enjoy this easy, creamy, smooth treat as summer’s warm temperatures continue to rise.  

Inspired by my friend Mona

Instructions:

1. In a blender, blend all of the ingredients until smooth and creamy. 
2. Pour into small paper cups and freeze for 6 hours or more.
3. Serve in the paper cup.  For a fancier presentation, tear the paper cup away from the ice cream and place in a bowl.  Then garnish with fresh mangoes and mint. 

Notes: 

• Instead of using disposable paper cups, I used an 8×8 baking pan and froze the mango custard in it overnight. If using this method, I recommend warming your metal ice cream scoop under hot water before scooping the iced custard.  Your wrists will thank you!
• Mango pulp can be found in Indian stores or online.   

Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

Lemon Brownies

This balsamic grilled shrimp recipe comes together quickly, especially when you complete some of the steps in advance.  It’s the perfect summer weeknight meal.  Customize this recipe to your liking with seasonal grilled vegetables, Greek salad, or green beans.

Serves 4-6

Directions:

1. Peel raw shrimp and toss in Italian dressing.  Set aside to marinate for at least 30 minutes.
2. Half the grape tomatoes and place in a small bowl.  Add fresh herbs, olive oil, white wine vinegar, garlic powder, and salt and pepper to taste.  Toss to combine, then set aside.
3. Cut corn from the cob if you haven’t done so already.  Set aside.
4. Place spinach in a microwavable dish and cover with a steam lid.  Microwave for 3 minutes, until the spinach is wilted.  Drain any excess water, salt and pepper to taste, then set aside.  If you are using frozen spinach, follow package directions to prepare.
5. Heat your grill.  Spear raw shrimp on metal skewers.* Set aside, and begin making the polenta.
6. Make the polenta:  
   1. Grind the polenta using a food processor (this cuts down on overall cook time!).
   2. Bring 3 cups of water to a boil.  Turn down the heat, then slowly add in the polenta, stirring with a whisk.  Add an additional cup of water, then simmer for 15 minutes, stirring frequently until the polenta is creamy.
7. While the polenta is cooking, add the shrimp to the grill.  Grill for 3-4 minutes on each side, or until the shrimp are opaque and cooked through.
8. When the polenta is creamy, remove it from the heat, then add olive oil, salt, and parmesan cheese.*
9. Ladle the polenta on each plate, then top with cooked shrimp, wilted spinach, tomato mixture, and corn.  Garnish with feta cheese, chopped basil, and a drizzle of balsamic olive oil.  Enjoy immediately.

Notes:

• Use two metal skewers, speared parallel through the shrimp, to prevent the shrimp from curling up as they cook.
• Polenta will thicken as it cools.  If you need to reheat your polenta, whisk it with hot water or olive oil to regain that creamy texture.
• You can prepare steps 1-3 in advance to save time in this recipe.

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

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

Dal is a popular Indian dish made with lentils.  You can add any of your favorite vegetables to this delicious Red Lentil and Cauliflower Dal recipe.  But I like how roasted cauliflower adds some texture without overtaking the delicate taste of the lentils.  You can serve dal as is with a hunk of naan, or ladle over basmati or jasmine rice.

Vegan, Vegetarian, Gluten Free

Serves 4-6

Notes: 

• Do not use green lentils for this recipe!  They take longer to cook than red or yellow lentil varieties.  I was able to easily find red lentils in the dried bean section of my grocery store. 
• Naan is an Indian bread that resembles flatbread.  You can generally find it in the deli section of the grocery store, or you may be able to find it in the international food aisle or frozen international food aisle.

Directions:

1. Place the dried lentils in a glass bowl and cover with water.  Using your fingers, agitate the lentils in the bowl to wash them, then drain off the dirty water.  When the water is no longer cloudy after stirring the lentils around, they are clean and ready to use.  Allow the lentils to soak in room temperature water for 30 minutes.
2. In a large pot, heat the olive oil over medium heat.  Add the onions and cook for 5 minutes until they begin to soften.  Add minced garlic and grated ginger and cook for another 3-5 minutes until golden brown.  
3. Add cumin, turmeric, coriander, cayenne, salt, and pepper, and stir for a minute to allow the spices to perfume.  Add tomato paste and continue cooking for 2-3 minutes.  
4. Pour in the can of tomatoes with their juices (scraping the bottom of the pan to incorporate all that yummy flavor!), and let that simmer for 5 minutes.  Add the coconut milk and vegetable broth and stir to combine.
5. Drain the lentils.  When the tomato mixture begins to bubble, add the lentils.  Cover the pot and allow to cook on a low heat for 30 minutes or more, until the lentils are soft and the sauce is thickened.  
6. Add chopped cilantro (reserving a ¼ cup for garnish) and lemon juice, then allow the dal to cook for an additional 10 minutes.  
7. Ladle the Red Lentil and Cauliflower Dal into bowls (or over rice, if you’d prefer), garnish with the reserved cilantro, and serve with warm naan.

This recipe is from home chef and OPL Community member Kristina Shane.

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

Vegetarian chili with homemade tortilla chips is an easy crockpot meal.  Just sauté the vegetables and put all of the ingredients in the crockpot in the morning.  Then let the crockpot do all the work!

Total Time: 6 hours in the crockpot

Yield: 6 – 8 servings

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Add the onions and garlic; sauté until they soften, but don’t brown, for about five minutes.
2. Add the peppers and celery and sauté until lightly browned and tender, about 5 minutes.
3. Set your slow cooker to low. Add the beans, vegetables, diced tomatoes, spices, and hot sauce. Stir to combine and cover. Cook on low heat for 6 to 8 hours.
4. Serve vegetarian chili with shredded cheese and sour cream (optional) and enjoy!

Instructions for Tortilla Chips:

1. Preheat oven to 350 degrees F.
2. Cut each tortilla into 8 chip-sized wedges and arrange the wedges in a single layer on a cookie sheet.
3. Drizzle olive oil, salt, and chili powder over the chips. 
4. Bake for about 7 minutes; flip all of the chips and bake the other side for another 8 minutes or until the chips are crisp but not too brown. 

Recipe compliments of Home Chef Sarah Biddle and OPL Community Member

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!

Spanakopita is a popular, vibrant, and delicious Greek dish that combines layers of flaky phyllo dough with spinach and feta cheese.  It’s a versatile and delightful dish, especially when fresh spinach and eggs are in abundance at farmers markets and community supported agriculture (CSAs) in the spring and early summer.   You can serve spanakopita as an appetizer, for brunch, or as an accompanying dinner side.  Whenever you choose to eat it, we promise it will be delicious!  

Directions:

1. Preheat your oven to 350 degrees Fahrenheit (or 325 if you are using a glass pan).
2. If you’re using frozen spinach, cook it according to the package instructions. For fresh spinach, steam it for 3 to 4 minutes in the microwave. Whether preparing fresh or frozen, make sure you thoroughly squeeze out all the excess water from the spinach after cooking. Add in all the remaining ingredients except the butter and phyllo dough, and mix to combine.
3. Butter the bottom of an 8”x8” or 7 ½”x13” baking pan. Fold one sheet of phyllo in half to fit in the pan, and butter the sheet thoroughly. Do this five more times for a total of six buttered sheets. The step-by-step process ensures that you can follow along with ease and confidence.
4. Pour in the spinach mixture and cover with 5 -6 more sheets using the same process for the bottom of the pan. Tuck in excess sheets on all sides and butter well.
5. Bake for approximately 1 hour, or until phyllo is nicely browned. Enjoy!

*Notes:

• The choice between fresh and frozen spinach depends on your preference and availability. Fresh spinach may have a slightly different texture, but both options work well in this recipe.
• Don’t let phyllo dough intimidate you with these simple tricks: 
• Phyllo dough dries out quickly, so cover it with a dampened cloth while you’re working to keep it moist. 
• It is not necessary to cut the phyllo dough.  When you see the size of the sheets, you’ll understand the folding process better. You will have to fold the sheets in half and then a little again to make the square. Alternate so that the second fold is sometimes on different sides.

Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer

Eat your veggies. Save the planet.

Eating more fruits and vegetables is good for you and the planet.  Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community.  Gather your family and friends and enjoy sustainable eating together!