Enjoy some delicious recipes!
Program #1026Chef Veera
Zucchini Noodles with Pesto
2 medium zucchini, julienned thin, or spiralized
1/4 cup green onions cut into 1-inch pieces
1 cup broccoli florets (optional)
1/2 cup cherry tomatoes
2-3 tablespoons O&V Pesto alla Genovese
1 tablespoon O&V Basil EVOO
Salt & Pepper to taste
Fresh Parmesan cheese for garnish (optional)
Heat a pan, add a little Basil EVOO, then add the green onions, and broccoli (if using).
Cook 3-5 minutes until crisp tender.
Add zucchini, cherry tomatoes and 2 tablespoons Pesto alla Genovese.
Stir to combine all ingredients.
Taste, and add more pesto if needed.
2-3 minutes is all you need
Serve topped with shaved parmesan cheese (if using)
Southwest Red Cabbage and Mango Slaw
4 cups red Cabbage, shredded
4 carrots, peeled, chopped and julienned (or shredded carrots)
2 mangos, diced
3/4 cup cilantro, chopped
1/2 cup black beans (drained and rinsed)
1/2 cup frozen corn (drained)
Juice of 1/2 lime, freshly squeezed (or to taste)
2 tablespoons O&V Mango Vinegar
2 tablespoons O&V Lemon Oil
1 tablespoon O&V Garlic Salsa
1/2 teaspoon of Jalapeno oil (optional)
In a large bowl, mix together cabbage, carrots, mangos, corn, black beans and cilantro.
In a separate bowl, mix together lime oil, mango vinegar, garlic salsa, salt and lime juice to taste.
Add the jalapeno oil if using, and then toss with the vegetables
Allow slaw to chill completely and mix again well before serving.
Strawberries and Yogurt Parfait
1/3 cup Strawberry Rhubarb vinegar
1/2 cup Vanilla Greek Yogurt
1-pint baskets strawberries, hulled, chopped
Drizzle of Strawberry Honey
Combine berries with the vinegar.
Add a little sugar if strawberries aren't sweet enough.
Toss to blend and let stand for 10 minutes
Divide berries and syrup among 4 bowls.
Top with Greek yogurt.
Drizzle the top with a little Strawberry Honey.
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