Recipe Tag: Virtual

Tacos with Shrimp (or Fish) and Mango Salsa – Virtual

Gather all ingredients and equipment.

Make the salsa: Place the mango, red onion, jalapeno, lime juice, cilantro, salt, pepper, and cumin in a blender or food processor and pulse until finely chopped. Set aside in the refrigerator.

Place the peeled and deveined shrimp in a medium bowl and toss with taco seasoning and salt to evenly coat. (If using fish, mix the taco seasoning and salt together in the bowl, then gently dredge the fish in the seasonings until coated.)

Heat a medium saute pan over medium heat. Once hot, add the oil.

For shrimp: add the shrimp to the pan in an even layer and allow to cook for about 2-3 minutes. Turn the shrimp and continue cooking for another 1-2 minutes, until firm and pink.

For white fish: add to the pan and cook for 3-5 minutes. Flip and continue cooking for another 3-5 minutes or until fish reaches an internal temperature of 145°F.

Remove from the pan and set aside.

Toast the tortillas. This can be done in multiple different ways.

One way is to heat a small non-stick pan over medium-high heat and toast the tortillas one at a time until slightly browned around the edges, about 30 seconds – 1 minute per side.

If you have a gas stove, you can use tongs to place tortillas directly over a low flame, turning when brown spots begin to form on the tortillas.

When finished toasting, wrap the tortillas in a cloth napkin or tin foil to keep warm.

Assemble the tacos: Fill each tortilla with 3-4 shrimp, 1 Tbsp salsa and top with lettuce and tomato. Extra salsa can be stored in a container with a lid for about 3 days in the refrigerator.

White Bean Shakshuka – Virtual

Gather all ingredients and equipment.

Select a large and deep saute pan with a lid; set the lid aside for later.

Place the pan over medium-high heat.

Add the oil and swirl to coat the pan.

When the oil is hot, add the onion and bell pepper to the pan.

Cook until the vegetables are soft and browned about 7 to10 minutes. Stir occasionally.

Add the minced garlic, tomatoes, smoked paprika, cumin, coriander, red pepper flakes, salt, and pepper and bring to a simmer.

Add the white beans to the skillet and stir.

Let the sauce simmer for 5 to 7 minutes, or until the sauce has slightly thickened.Stir occasionally.

While the sauce is simmering, prepare the garnishes – crumble the feta and chop the herbs.

Toast the bread until lightly browned either in a toaster, under a broiler, or on a grill.

When the toast is done, rub both sides with the garlic halves to make a quick and easy garlic bread for dipping.

Make 2 wells in the sauce with the back of a spoon.

Crack an egg into each well.

Cover the pan with lid and cook 2 to 3 minutes for runny egg yolks or until eggs are set to taste.

When eggs are cooked to desired doneness, top with feta and fresh herbs.

Serve with two baguette slices per serving.

Green Pea Pasta Sauce with Pecans, Basil and Greek Yogurt

Gather all ingredients and equipment.

Heat 1 tablespoon olive oil in a large skillet over medium heat.

Add the pecans, red pepper flakes and smoked paprika to the pan.

Cook for about 4 minutes until nuts are golden brown. Transfer to a glass or ceramic bowl, including the oil, and set aside.

Place the water in a large pot over high heat.

When the water is boiling add pasta and garlic.

Cook pasta until al dente – about 12 minutes (or according to package directions).

Add 1 cup peas to the pasta water.

Remove the garlic from the pasta water and set aside.

Drain the pasta and peas and return to the pot.

Toss pasta and peas with 1 teaspoon olive oil.  Set aside.

In a blender, add the cooked garlic, yogurt, 2/3 cup peas, 1 tablespoon of olive oil, salt, and black pepper.

Puree until smooth and add to the pot with the pasta.

Place the pot over medium heat and add the basil and feta.

Gently stir for about 1 minute until reheated.

Serve the pasta topped with the spiced pecans and the oil they were cooked in.

Tacos with Black Beans (Taco 4) – Virtual

Heat a medium/large saute pan over medium-high heat and add the oil.

Once the oil is hot, add the onion and saute until translucent and beginning to brown, about 3 to 4 minutes.

Once the onion is cooked, add the red bell pepper and mushrooms.

These vegetables will release a lot of water as they cook.

Cook until most of the moisture has evaporated, about 5 to 7 minutes.

Add the black beans, taco seasoning, worcestershire sauce, water and salt.

Simmer for 5 to 7 minutes, stirring occasionally.

Prepare the ingredients for the toppings (cheese, lettuce, tomato, and cilantro) while the filling is simmering.

Lightly mash some of the black beans while simmering. Add more water if needed to keep the taco filling from drying out.

When the taco flling is done, turn off the heat and set aside.

Toast the tortillas (see Recipe Notes).

Assemble the tacos by dividing the filling evenly between the tortillas, and top with lettuce, tomato, and cilantro.

One taco should have about 1/4 cup of filling and 1 Tablespoon of cheese.

Tacos with Beef & Beans (Taco 3) – Virtual

Heat a medium/large saute pan over medium-high heat and add the oil. Once the oil is hot, add the onion and saute until translucent and beginning to brown, about 3-4 minutes.

Once the onion is cooked, add the red bell pepper and mushrooms. These vegetables will release a lot of water as they cook. Cook until most of the moisture has evaporated, about 5-7 minutes.

Add the beef and cook until pink is no longer visible, then add the black beans, water, salt, taco seasoning, and Worcestershire sauce.

Simmer for 5-7 minutes, stirring occasionally. Add more water if needed to keep the filling from drying out. Prepare the ingredients for the toppings (cheese, lettuce, tomato, and cilantro) while the filling is simmering.

When the taco filling is done, turn off the heat and set aside.

Toast the tortillas. This can be done in multiple different ways. One way is to heat small stainless steel pan over medium-high heat and toast the tortillas one at a time until slightly charred around the edges, about 30 seconds – 1 minute per side. If you have a gas stove, you can use tongs to place tortillas directly over a low flame, turning when brown spots begin to form on the tortillas.

When finished toasting, wrap the tortillas in a cloth napkin or tin foil to keep warm.

Assemble the tacos by dividing the filling evenly between the tortillas, and top with lettuce, tomato, and cilantro. One taco should have about 1/4 cup of filling and 1 Tbsp of cheese.

Avocado Egg Salad Sandwich – Virtual

Place eggs in medium pan and cover with water. Bring to a boil.

Once the eggs are boiling, cover the pot, turn off the heat, and set timer for 10 minutes. Once the timer is up, drain the water and place the eggs in an ice water bath.

In a medium bowl, mash the avocado with the vinegar with the back of a fork.

Peel the eggs then dice or roughly chop them. Fold the egg, green onion, salt, pepper, and cucumber into the mashed avocado mixture.

Serve 1/2 cup of egg salad with spinach or arugula on top of whole wheat sandwich thins or whole wheat bread.

Tofu Scromblet – Virtual

Place an oblong loaf pan upside down in a medium roasting pan.

Place the tofu on top of the loaf pan and then place the top of a Tupperware container on top.

Add a heavy pan to the top to drain excess water from tofu.

Cut the tofu into small cubes. Set aside.

In a medium sauté pan, heat the olive oil on medium heat.

Add the onions and garlic.

Sauté for 3 minutes.  Stir frequently.

Add the mushrooms and cook for 3 minutes.  Stir frequently.

Add the tofu and break it apart so the consistency resembles scrambled eggs.

Cook for 2 minutes. Stir frequently.

Add the red peppers and kale.

Sauté for 2-3 minutes.

Add the salt, black pepper, ground turmeric, parmesan, and parsley.

Cook for 2 minutes.  Stir frequently.

Toast the bread and serve it with the scrambled tofu and sliced avocado.

Taco Seasoning – Virtual

Gather all ingredients and equipment.

Combine all of the seasonings in a container or jar with a lid. Cover and shake well to combine.

Store blend in a cool, dry place. Keep bulk on hand for up to 6 months.

Salad with Red Wine Vinaigrette – Virtual

Gather all ingredients and equipment.

For the Vinaigrette

In a small container with a lid (such as a jar), combine oil, vinegar, mustard, honey, and seasonings. Shake well to combine.

Refrigerate and use as needed.

Shake well before each use.

For the Salad

Wash and dry greens, place in a large bowl.

To toast the sunflower seeds: heat a small skillet over medium-high heat and add the seeds.

Stir occasionally until fragrant and brown, about 2 to 3 minutes.

Pay close attention as they will go from golden brown to burnt very quickly.

Top the greens with sunflowers seeds, carrots, green onion, and crumbled feta cheese.

Right before serving, toss with the vinaigrette.