Heat a medium/large-sized saute pan over medium-high heat and add the oil. Once the oil is hot, add the onions 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 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, and tomato) while the filling is simmering.
Once 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 and tomato. One taco should have about 1/4 cup of filling and 1 Tablespoon of cheese.
Gather all ingredients and equipment.
Toss the eggplant with the salt, place the eggplant in a colander and let drain for 20 minutes.
Meanwhile, place a large pan over medium-high heat and add the olive oil.
Add the red pepper flakes, onion and bell pepper to the pan. Sauté for 4-5 minutes then add the garlic. Sauté for an additional minute.
Add the zucchini and drained eggplant, sauté for 7-8 minutes or until the eggplant and zucchini are tender.
Add the remaining ingredients and continue to cook for 2-3 minutes. Remove from the pan and serve.
Gather all ingredients and equipment.
Heat olive oil in medium pot over medium-high heat.
Add onion and carrot and saute for 5-7 minutes or until onion is translucent and soft.
Add garlic to pot and saute for an additional 1-2 minutes.
Reduce heat to low, and add cumin, tomato paste, and harrisa paste to toast the seasonings and brown the tomato paste. Stir constantly to keep spices from burning and mix to combine.
Add vegetable stock, lemon zest and juice, salt, pepper, and chickpeas. Turn heat to medium-high and bring to a simmer.
Simmer stew for 30 minutes, uncovered, until chickpeas and vegetables are tender.
While stew is simmering, toast slices of baguette and prepare toppings of cilantro, olives, and yogurt.
Serve 1 cup of stew with sliced baguette, olives, cilantro, and yogurt.
Gather all ingredients and equipment.
Preheat a grill on medium-high heat.
Evenly coat the flank steak with the oil, salt, and pepper on both sides.
Grill the steak for at least 3 minutes on each side. For a medium-rare steak, the internal temperature should reach 130-135ºF.
Remove the steak from the grill and allow it to rest for 5 minutes. Thinly slice the steak against the grain and serve 4 ounces of steak with 1 tablespoon of chimichurri.
Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper and spray with cooking spray.
In a large bowl add the oats, nuts/seeds, and cinnamon. Stir to combine and set aside.
In a small bowl, whisk together the applesauce, honey, and canola oil. Pour this mixture over the dry ingredients and toss together, making sure all the dry ingredients are coated with the wet ingredients.
Spread in an even layer on the baking sheet and bake for about 40 minutes, or until golden brown. Stir about every 10 minutes. Add the raisins in the last 10 minutes of baking. The granola will become crunchy as it cools.
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.
