Check out this incredibly delicious Garlic-Roasted Okra from @eatsomethingvegan

This is a great way to introduce okra skeptics to this incredibly gut-healthy vegetable, and it’s quick and easy to prepare. 

Ingredients:

• 1 lb. okra

• 1 tsp. paprika

• 1 tsp. garlic powder

• ½ tsp. sea salt

• 1 ½ tbsp. melted plant butter

Instructions:

1. Rinse the okra and dry it with a paper towel. Trim away the stem ends, and then cut it into ½ to ¾-inch pieces. Place the okra into a medium-sized mixing bowl.

2. In a small dish, mix together the paprika, garlic powder, and salt.

3. 1 tsp. paprika,1 tsp. garlic powder,½ tsp. sea salt

4. Sprinkle the seasoning mix over the okra and add the melted butter. Mix everything well.

5. Transfer the okra to a large parchment paper-lined baking sheet and spread them out evenly.

6. Bake the okra for about 15 minutes at 450°F. Serve.

Let us know how it turns out!

From IG's @ahimsaplantkitchen comes this quick and easy recipe that transforms your zucchini.

“It’s also made in 15 minutes, so ideal for busy days too! If you don’t have a spiralizer, don’t worry. You can use a vegetable peeler as well.”

Ingredients (for 2):

• 2 small-medium zucchinis, spiralized into noodles (zoodles)

• 1 ripe avocado

• 1 cup cilantro leaves

• Juice of 1 lime

• 2 tbsp nutritional yeast

• salt, to taste

• water (about 2 tbsp to help blend, adjust as needed)

• 1 cup cherry tomatoes, halved (for garnish)

• hemp seeds (for topping)

• cracked black pepper, to taste

Instructions:

1. Use a spiralizer or vegetable peeler to turn your zucchinis into noodles (zoodles).

2. In a small blender, combine the avocado, lime juice, nutritional yeast, cilantro, and a pinch of salt. Add a little water to get things moving and blend until smooth and creamy. Adjust as needed.

3. In a large bowl, toss the zoodles with the creamy avocado cilantro dressing until well coated.

4. Top with halved cherry tomatoes, a sprinkle of cracked pepper, and a handful of hemp seeds for extra texture and nutrition.
   

Enjoy and head over to @ahimsaplantkitchen for lots of other great vegan recipes and food prep ideas.

Here’s a great way to enjoy your Persian cucumbers from @netocraves.

Marinate 5-6 Persian cucumbers in:

• 1/2 cup soy sauce

• Juice of 3 limes

• 1 tbsp dark soy sauce

• 2 tbsp rice vinegar

• 1 tbsp garlic chili oil

• 1 tbsp minced ginger

• 3-4 minced garlic cloves

• 1-2 tbsp sesame seeds

• Dash of garlic powder

• Few drops of sesame oil

Mix and marinate for 1+ hour. Enjoy!

Let us know how it turned out and go check out his IG or www.netocraves.com to find his ebooks or youtube link.

Another fantastic salad from Pamela Salzman (pamelasalzman.com.com)

INGREDIENTS:
Dressing:

• 1/3 cup minced shallots

• 3 1/2 Tablespoons Sherry wine vinegar

• 1/3 cup fresh mint leaves chopped

• 1 1/2 teaspoons sea salt

• 1 teaspoon pure maple syrup

• 1/2 teaspoon freshly ground black pepper

• 1/3 cup unrefined cold-pressed extra-virgin olive oil

• 1/3 cup dried tart cherries

• Kosher salt

• 1 pound trimmed green beans

• 1 large head of red or green leaf lettuce cleaned and torn into bite size pieces, about 13 cups

• 1/2 cup slivered or sliced almonds or walnuts toasted, chopped

INSTRUCTIONS:

1. In a screw-top jar, combine the shallots, vinegar, mint, salt, maple syrup, pepper, and olive oil. Add dried cherries and set aside.

2. Prepare a large bowl with ice water and set aside. Bring a large pot of water to a boil and add a couple of tablespoons of kosher salt. Submerge the green beans in the boiling water and cook 3-4 minutes or until they are crisp tender. Drain and immediately plunge into the ice water bath. After a few minutes, drain and set aside to dry a bit. Cut into bite size pieces.

3. In a large serving bowl toss salad greens and green beans with the vinaigrette when you are ready to serve. Scatter almonds on top and serve immediately.

Enjoy and visit pamelasalzman.com for more great recipes and cooking tips. 

Check out these amazing tarts from @dianemorrisey - an amazing way to enjoy your summer squash and heirloom tomatoes.

INGREDIENTS:

• 1 1/2 cups ricotta

• 1/2 cup grated parmesan

• 1/4 tsp salt

• 1/4 tsp pepper

• zest of one lemon

• Juice of 1/2 a lemon

• 1/4 tsp red chili flakes

• 1 tsp Fresh thyme

• 1 package of puff pastry (2 sheets) thawed

• 1 small heirloom tomato , thinly sliced

• 1 small zucchini , thinly sliced

• olive oil

• Flaky salt (ie: Maldon)

INSTRUCTIONS:

1. Preheat to 400F. Line 2 baking sheets with parchment.

2. Combine ricotta, salt, pepper, parmesan, thyme, chili and zest in a medium bowl.

3. Unroll puff pastry sheets. Use a 3-in. round cookie cutter to cut out circles. Place 1 in. apart on prepared parchment-lined baking sheets.

4. Scoop about 1 tbsp of ricotta mixture onto each fattening with the back of a spoon, leaving a 1/4-in. border around the edges.

5. Top 1/2 with 1 or 2 tomato slices and the other 1/2 with 3 overlapping zucchini slices. Brush oil over tomatoes and zucchini.

6. Bake until vegetables are soft and pastry is golden, 25 to 30 min. Sprinkle with flaky salt before serving.

Enjoy! Let us know how they turn out.

Raspberry Tart

Check out this simple, yet super delicious raspberry tart recipe from IG's @most_delicious_life

INGREDIENTS

• 1 sheet puff pastry, thawed

• 3 ounces cream cheese, softened

• ¼ cup sugar

• 1 Tbsp milk

• ¼ cup lemon curd

• 2 pints raspberries

• ¼ cup raspberry jam

• powdered sugar

INSTRUCTIONS

1. Preheat oven to 400º.

2. On lightly floured surface, roll out puff pastry until thinner, adding about an inche in width and length.

3. Carefully transfer to a baking sheet covered in parchment paper.

4. Brush the edges with water and fold dough over about 1 inch forming a crust. Poke the dough with a fork all over. Brush with an egg wash and sprinkle with about 1 tbsp of granluated sugar.

5. Bake for 16-20 minutes. 

6. Remove from oven to cooling rack. Use a spatula to press down the center of the crust where it has puffed up. Allow to cool completely.

7. In a small bowl, beat together the cream cheese and sugar. Add milk and whip for a minute. Stir in lemon curd.

8. Spread lemon cream over the cooled pastry crust. Cover with raspberries.

9. Use a spoon to drizzle jam on top. Sprinkly with powdered sugar. 

For full recipe go to @most_delicious_life or go to mostdeliciouslife.com and search “raspberry tart”.

Here's an easy-to-prepare, yet delicious Chili Crisp String Beans recipe from @nutsaboutgreens

This would be great with any variety of our string beans. 

INGREDIENTS:

• 2 tbsp avocado oil (or olive oil)

• 1/2 yellow onion, diced

• 4 cloves garlic, minced

• 1 1/2 pounds string beans, ends trimmed

• 3 tbsp soy sauce (if GF, use tamari)

• 4 tbsp spicy chili crisp 

INSTRUCTIONS:

1. Heat a wok on medium high heat and add the oil. Then add the onions. Sauté for 5 minutes or until they turn translucent.

2. Add the garlic and sauté for 1 more minute. Add the string beans and sauté until tender but not soggy, about 5-7 minutes. You can add 1 Tbsp of water to help soften the beans a little.

3. Add the soy sauce and chili crisp. Sauté for another 2 minutes. Taste and adjust flavors if needed.

4. Serve with steamed rice. Enjoy!

Let us know how it turns out and head over to nutsaboutgreens.com for more great recipes and cooking ideas.

Micro chop kale salad with jalapeño lemon dressing

Here’s an amazing kale recipe from IG's @kalejunkie that will help put kale back on the top of the menu.

Makes 4 servings

INGREDIENTS:

Salad

• 1 bunch curly kale, stems removed and very finely chopped

• 1 tsp avocado oil

• 1 avocado, chopped

• 1 jalapeño, thinly sliced, seeds removed

• 1/3 cup pine nuts

• 1/2 cup panko breadcrumbs

• 3/4 cup parmigiano cheese, finely grated

• 1 lemon, zested

Dressing

• 1/3 cup avocado oil

• 1/4 cup honey

• 1 lemon, juiced

• 4 slices jalapeño, seeds removed

• 1 tsp dijon mustard

• 2 cloves garlic

• 1 tsp kosher salt

• 1/2 tsp ground black pepper

INSTRUCTIONS:

1. First, remove stems from the kale and chop it very finely. Transfer the chopped kale to a large bowl and add the avocado oil. Use your hands to massage the kale for about 1 minute, to soften.

2. Chop the avocado and jalapenos and add to the bowl, along with the grated cheese. Next, in a small pan over medium-low heat, toast the pine nuts for about 3-4 minutes then add in the breadcrumbs and toast for 2 minutes more. Remove from heat and transfer to the bowl with the salad.

3. Finally, make the dressing. Add the dressing ingredients to a small blender and blend until creamy. Pour over the top of the salad. Add the lemon zest. Toss and enjoy!

Check out kalejunkie.com for more recipes and cooking tips.

Here’s a fantastic watermelon recipe from essenparadies.com that will change your perspectives on salads.

Bring it to your 4th of July gathering this weekend!

INGREDIENTS:

For the Salad:

• 3 cups watermelon

• 1 ripe avocado diced

• 1/2 cup feta cheese

• 1 red onion thinly sliced

• 1 handful of fresh mint leaves for garnish

For the Dressing:

• 3 tbsp extra virgin olive oil

• ½ lime, juiced

• 1 tsp honey

• 1 tsp Dijon mustard

• A pinch of chili flakes

• Salt and freshly ground black pepper to taste

INSTRUCTIONS:

1. Dice and Combine the Salad Ingredients: Dice the watermelon, avocado, and feta cheese into bite-sized pieces. Thinly slice the red onion. Add everything to a large mixing bowl.

2. Make the Dressing: In a small bowl, whisk together the olive oil, lime juice, honey (or maple syrup), Dijon mustard, chili flakes, salt, and pepper until smooth and well combined.

3. Add the Dressing and Toss: Pour the dressing over the salad ingredients in the bowl. Gently toss everything together, being careful not to mash the avocado or crumble the feta too much.

4. Garnish and Serve: Sprinkle fresh mint leaves on top just before serving to add a fresh, cooling flavor.

Let us know how it turns out and head over to @essenparadies or essenparadies.com for more great recipes and cooking tips.

Oven Roasted Zucchini Sticks

Here’s an easy way to prepare zucchini in a simply delicious way from @eatsomethingvegan

INGREDIENTS:

• 1 medium zucchini

• 1 tbsp. olive oil

• ½ tsp. garlic powder

• ½ tsp. paprika

• ¼ tsp. salt or to taste

INSTRUCTIONS:

1. Wash the zucchini and trim off the ends, leaving the peels on. Cut the zucchini in half, then cut them in half lengthwise, and finally cut them into ½-inch sticks. Depending on the size, you should have 12-16 pieces.

2. Arrange the zucchini sticks on a baking tray.

3. In a small bowl, mix together the paprika, garlic powder, salt, and olive oil.

4. With a kitchen brush, brush the zucchini pieces with the spiced oil.

5. For oven: Bake at 425℉ for about 25-30 minutes. Broil for 2-3 minutes. For air fryer: Air fry at 400°F for 15 minutes.

Head over to eatsomethingvegan.com for more recipes and cooking tips.