Nick’s Picks- Korean Spicy Pork Bowls Ingredients Marinade- 1/2 Cup Gochujang 5 Cloves Garlic, Minced 1 Tbsp Fresh Grated Ginger 1 Apple (Granny, Fuji) Grated 1 Pear (Anjou, Bartlett) Grated 1/2 Cup Soy Sauce 1 Tsp Toasted Sesame Oil 1 Tbsp Brown Sugar 2 Scallions, Chopped 1/2 Tsp Black Pepper 1 1/2 Pounds Thin Strip
Nick’s Picks- Black Bean and Quinoa Enchilada Casserole Ingredients 3 Tbsp Olive or Avocado Oil 3 Tbsp Flour 3 Cups Chicken Stock 1/3 Cup Chili Powder (I used regular and chipotle powder) 1 Tsp Salt 1 Tbsp Oregano 1 1/4 Cup Red Quinoa, Rinsed 3 Cloves Garlic, Minced 1 Small Onion, Diced 2 Bell Peppers,
Nick’s Picks- Portobello Stroganoff Ingredients 1 Bunch Collard Greens or Kale 1 Medium Onion, Thinly Sliced 5 Garlic Cloves, Minced Olive Oil 1 Cup White Wine (optional) or water 1 Tbsp Salt 1 Pound Sliced Portobello 2 Tbsp Butter 1/4 Cup Flour 1/2 Tsp Smoked Paprika 1/4 Tsp Black Pepper 2 Cups Vegetable Stock 12
Nick’s Picks- BBQ Garbanzo Bean Salad Ingredients Makes two large salads Beans- 2 15oz cans Garbanzo Beans 1/2 Cup Your Favorite BBQ Sauce Salad- 4 Cups Chopped Romaine 1 Cup Frozen Corn, Thawed 1/4 Chopped Red Onion 4 Scallions, chopped 1 Avocado, Chopped Dressing- 5 Tbsp Tahini 1 1/2 Tbsp Fresh Lemon Juice Salt and
Nick’s Picks- Creamy Vegetarian Tortilla Soup Ingredients 1 Bell Pepper, Diced 1 Medium Onion, Diced 1-2 Jalapenos, Diced 4 Garlic Cloves, Minced 15 oz can Black Beans, Drained and Rinsed 15 oz can Kidney Beans, Drained and Rinsed 3/4 Cup Dried Lentils 1 Cup Frozen or Canned Corn 15 oz Can Tomato Sauce 1 Quart
Nick’s Picks- Veggie Lover’s Baked Rigatoni Ingredients 1 Pound Mezzi Rigatoni 1 Medium or Two Small Zucchini, Diced 1 Red Pepper, Diced 4-5 Garlic Cloves Olive Oil Salt and Pepper 5 oz Fresh Baby Spinach 8 oz Portobello, Sliced 1 Pint Cherry Tomatoes 1 Bunch Asparagus, Trimmed and Cut 1/2 Inch Pieces 2 Cups Heavy