Tag Archives: vegetarian
New Potatoes, Spinach, Tomatoes, Mushrooms, & Harissa
6 large cremini mushrooms, sliced 1 lb medium new potatoes, quartered 2 lbs fresh spinach, chopped 1 c yellow snack tomatoes 3 garlic cloves, sliced thin 2 1/2 tbs olive oil 1 ½ tbs Seymour Rockin’ Harissa 1 tsp salt … Continue reading
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Leftover Mashed Tater Fritters
4 c leftover mashed taters 1 egg 3 large fresh green onions, finely chopped 1 c cornflake crumbs fresh pepper butter or olive oil Mix ingredients in a bowl. Using your hands form patties about the size of your palm … Continue reading
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Roasted Garlic, Jalapeno, and Goat Cheese Mashed Taters
5 lbs white potatoes, peeled & cubbed 1 head roasted garlic 2 roasted jalapenos, deseeded & chopped 3 tbs Hal’s Hot Love 1 c sour cream 5 tbs good goat cheese 2 tbs butter + a few pats fresh cracked black pepper & … Continue reading
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Kicked Up Roasted Brussel Sprouts
2 large bags (4 lbs) of brussel sprouts 2 tbs Seymour Rockin’ Harissa sea salt 15 garlic cloves 4 tbs good olive oil Preheat oven to 425′ F Toss all ingredients in a bowl. Transfer to pyrex or ceramic casserole dishes. Roast brussel sprouts … Continue reading
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Laura’s Taco Salad
1 bag mixed greens cilantro leaves, to taste 2/3 c black beans 2/3 c corn 1 avocado 1 c crushed tortilla chips 1 tomato, medium sized 1 red pepper, diced 1 jalapeno Ki’s K.O., dress to taste Combine ingredients, … Continue reading
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Carrot Slaw with Ki’s
5 carrots, shredded 1/2 red onion, finely sliced 1 1/2 c cabbage, shredded 2 tbs basil, chiffonade 2 tbs cilantro, chiffonade 5 tbs Ki’s K.O. Combine all ingredients in a large bowl and toss with Ki’s. Cover and store in … Continue reading
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Mushroom & Artichoke Risotto
2 cups arborio rice 16 oz mushrooms, assorted, shiitaki, button, portobello, cremini, oyster, etc., cleaned and sliced 1/2 can artichokes, quartered 2 shallots, minced fine 2 cloves garlic, large, minced fine 1/2 cup white wine 3 cups stock (mushroom, vegetable, … Continue reading
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