Soy Tempeh Chimichirri Pitas with Zatar Sour Cream by Colleen Guenther

Chimichurri is a god sent sauce. I mean, don't you just want to put it on everything?

Here is what you need:

1 Package of Tempeh

2 TBS Soy Sauce

2 Cloves of Garlic

Greens for topping

Pita Bread

Chimichurri (blend all together):

1 bunch parsley

1 bunch cilantro

3 garlic cloves

1 Tsp dried Oregano

2 TBS lemon juice

3 TBS red wine vinegar

1 medium shallot

large drizzle of olive oil

dash of salt

Sour Cream (mix together):

3 TBS of Sour Cream 

1-2 Tsp Zatar

Directions:

Cut your tempeh in half and then into strips. Put it in a bowl with the soy sauce and garlic. Let marinate for at least 1/2 hour while tossing around one or two times. 

In the meantime, make your Chimichurri sauce and then sour cream. 

Then, sauté your marinated tempeh in a little olive oil on medium heat until browned. 

Heat up your Pita, smear some sour cream on top, then add the Tempeh and top with the Chimichurri and greens.

Enjoy!

Fresh Spring Rolls by Colleen Guenther

Spring is almost here (phew) and I have have been craving fresh veggies, cooked veggies and every other way veggies can be served. I mean, you can make salads, introduce a veggie here or there within a dish, put a piece of lettuce on your veggie burger (does that even count?) or eat them straight up. Also, I am really sick of soups which had been a great delivery device for winter vegetables, so I decided to make a spring roll and boy is it good! Make it and eat it!

What you need:

Wraps:
1/2 package of thin rice noodles
Spring Roll wrappers
thinly sliced cucumbers
matchstick carrots
scallions chopped
lettuce chopped
cilantro chopped

Sauce (mix together):
2 tbs Sweet Chili Sauce
1.5 tbs Rice Vinegar
1 tsp red pepper flakes
Small squeeze of lime

Directions:

Cook your rice noodles and spring roll wraps according to the packaging. I find that they do not need as much time as it says on the wrapper, but you can decide that on your own. Also, I cook each spring roll wrapper  individually: I make them one at a time dunking each one into semi-hot water for a few seconds, turning and taking them out immediately. Once your  individual spring roll is cooked, lay it flat out on a plate and fill each one with the ingredients listed in the amount that you are happy with, besides the sauce, and then wrap it like a burrito. Continue this process until you have made enough for your meal(s). To eat, dip rolls in sauce and ENJOY! Spring is almost here!

(forgive me for not adding the rice noodles in the shown wrap. I was too hungry when making these for the photo and forgot them.... before I knew it, my husband and I had eaten them all;)

Sauerkraut Sammies by Robin Krause

Sauerkraut! I never really had an interest in it until the ever talented Mrs. Robin showed me how it's really supposed to be done. We already knew she was a genius in the kitchen, but really Robin? Sauerkraut can be amazing too? This is just scrumptious and simply delectable. Try it and get back to your German roots or simply try something new.... either or, who cares what your reason is, it's just good.

What you need:

Sauerkraut:

1 - 2lb. bag of refrigerated sauerkraut rinsed

10.5 oz. of veggie stock

3 carrots peeled and sliced

1.5 cups chopped parsley

3 cloves of garlic minced

3 bay leaves

1 jalapeno sliced

1 fresno chili sliced

1tsp. juniper berries

1 tsp. mustard seeds

1/2 tsp. black pepper

1/4 tsp. coriander

Sandwich:

1 loaf of Rye bread from Wuollets

Slices of swiss cheese

red onion thinly sliced

Directions:

Mix all of your ingredients for the sauerkraut and place them in a dutch oven. Keep the cover off. Bake at 400 degrees for 1.5 hours. If you like your kraut wetter, keep the lid on. If you want it milder, bake it for longer. Once done, the rest is pretty self-explanatory. Take your bread, top with the sliced onion, kraut and cheese. Cook like a grill cheese or make a panini! Simple, delicious, fun!

Spicy Squash Soup by Abby Wyckoff

This is an extra tasty, spicy and delicious squash soup, unlike the one that grandma used to make! This one has kick and it is exactly what you need for this time of year.

What you Need:

1 large squash diced

1 apple diced

1 onion diced

2 carrots chopped

water

salt and pepper 

cilantro chopped

2 garlic cloves minced

1 jalapeno minced

2 shallots minced

Directions:

Sautee your onions in olive oil for 5-10 minutes until soft. Add your squash, apple and carrot and sautee for another 8 minutes. Then, add water (you could do vegetable broth also) to come to the top of the ingredients in your pot and bring to a boil. Once boiled, bring down to a simmer and simmer for 25-30 minutes until your squash is soft. When done, take off the heat and blend all of your ingredients in a blender or vitamix. Pour your mixture back into your sautee pan and add your cilantro, jalapeno, shallots and garlic and simmer for a minute or two. Salt and pepper to taste. Serve. For extra fun, make some croutons and serve on top!

Spinach Egg Bake by Sara Bartus

Eggs aren't just for breakfast anymore (even though they still can be)! Instead of the 

ever easy and semi-boring scramble egg, this is a really great way to cook 

your eggs especially when you have several people to entertain. It's not only easy but extremely 

tasty and you can handle them any which way you want: you can add any kind 

of herbs that you would like, or, just add the olive oil, crack your egg in the muffin 

pan, sprinkle a little salt and pepper, bake and voila, it can even be that easy. 

However, here is a extra yummy version made by Sara Bartus: 

What you need:

1 T butter
1 T olive oil (plus more for pan)
4 scallions chopped (save some to top eggs with)
1 T chopped parsley
4-5 cups of chopped baby spinach
1 T flour
1/2 - 3/4 c 2% milk
salt and pepper to taste
12 eggs

Directions:

Sautee butter, oil, and scallions, once hot add flour and stir in until fully combined with oil. Let cook for 2-4 minutes. Add milk and DO NOT STIR.  Once milk is bubbling then stir until smooth adding salt and pepper to taste (as well as any herbs you love!).  When milk has just started to thicken add chopped spinach and toss until just barely wilted but fully incorporated into sauce.

Spoon spinach mixture into greased muffin cups, dividing evenly between the 12 cups.  Crack one egg into each cup, top with a pinch of salt and pepper, a few extra scallions and a bit of the parsley. Drizzle yolks with oil. Bake at 350 for 10-15 minutes, or 400 for 8-11.

Serve with toast, salad, or hash browns!  :)

Baked Honey Goat Cheese Bruschetta by Sara Schumacher

Here is a sweeter twist on the run of the mill bruschetta. I just loved how the honey in the goat cheese, along with the texture, complemented the bruschetta. The roasted garlic is also a nice touch. Give it a try:)

What you need:

Bruschetta:
2 large Roma tomates chopped
1 yellow tomato chopped (you can use all red if you'd like)
2 Tbs fine quality balsamic vinegar
1 Tbs Olive Oil (and extra to drizzle over cheese)
handful of chopped Basil
Salt and pepper to taste

Other:
1 honey goat cheese disc
Ciabatta bread
Several cloves of garlic (unpeeled)

Directions:

Take your disc of cheese and place on a ungreased cookie sheet. Drizzle with olive oil. Place in oven at 375 for 20 minutes. Also place your unpeeled garlic on the same baking sheet and let them roast. While that is cooking, or before hand, whip up your bruschetta by mixing all of the ingredients above. When your cheese is done, take out of oven. Toast your ciabatta in the toaster or however you see fit. When done, take 1-2 roasted small garlic cloves and spread them on the toast along with your baked cheese. Top with bruschetta and enjoy.

Egg Salad by Colleen Guenther

Almost everyone I know has a favorite egg salad sandwich recipe, so this is for those who want to try something a little different or for those who simply still need a quick and easy, yet delicious egg salad recipe. It's one of those things you've just got to know how to make.

What you need (serves 2):
4 eggs hard boiled
1/4 teaspoon paprika
1 tbs minced chives
1/4 minced dill
3/4 tsp minced italian parsley
2 tsp mayo
1 tsp dijon mustard
salt and pepper to taste

Directions:

Hard boil your eggs. When done, peel and chop them into a bowl. Add the rest of your ingredients and serve on a sandwich or simply on a nice leafy green.

How to Hard Boil an EGG perfectly:
Fill pot with water. Place eggs in water and bring to a boil. When the water starts boiling, turn water off, cover and let eggs sit in hot water for 14 minutes.

German Tuna Salad Sandwich by Colleen Guenther

This recipe was inspired by my father-in-law who makes the best potato salad on the Planet. Heinz was born and raised in Germany and I am not sure if his recipe is indicative of a traditional German potato salad, because it has vinegar in it, but who cares.... It's the best I have ever had! If Heinz will let me, I will post that recipe later, but in the meantime, I was inspired to combine a lot of the same ingredients to make this tuna salad thus the title. Now, my fellow vegetarians, this is another recipe that some of you may not like because there is fish in it, but again, the power of protein in fish is self evident. I'll stop the preaching and start the telling of this recipe:

What you need:

1-2 packs of Albacore tuna (better than the canned stuff) or you can cook up fresh tuna which would be even better

1 small red onion diced (add as much as you like)

1-2 stalks of celery diced

4-6 baby pickles diced

1 tbs of white vinegar (or add little by little until it's enough)

Couple scoops of Mayo

Couple sprigs of fresh dill chopped

Salt and pepper

Mix all of you ingredients in a bowl and top her with arugula, instead of your boring leaf lettuce and spread on a buttery croissant or your favorite bread. Truly mouth watering!