Ingredients:
- 2 cups long grain rice
- 1 bunch cilantro
- ½ cup oil
- Salt
Directions:
- In pot combine the 2 cups of rice and 4 cups of water
- Bring to a boil and add salt
- Once boiling reduce to simmer, cover, and cook for 20 minutes
- Rough chop cilantro and put into blender
- Turn on blender and pour in oil
- Pour cilantro and oil mixture over cooked rice
Ingredients:
- 12 oz Brussel sprouts
- 4 Russet potatoes
- 2 Yellow onions
- ½ head of Celery (4-5 stocks)
- ½ bunch Swiss chard
Directions:
- Chop brussels sprouts in half
- Chop or dice onions and celery
- Large dice the potatoes
- Cut the swiss chard into large pieces (it will shrink while cooking)
- Mix ingredients in a large bowl with oil and salt
- Cook covered on stovetop or on a sheet pan in 350-degree oven until potatoes and brussels sprouts are soft enough to eat.
Ingredients:
- One 15 oz can of bean of your choice
- One bunch of kale
- One-pint container of cherry tomatoes (or two medium size tomatoes)
- ½ English cucumber
- Dressing
- 2 tablespoon cup olive oil
- 1 tablespoon cup red wine vinegar
- Salt
Directions:
- Cut kale into strips as possible short ways across the stem
- Cut cherry tomatoes in half
- Quarter English cucumber and slice into pizza slice shaped pieces
- Add salt to salad
- Mix oil and vinegar in a small mason jar or other container with tight lid
- Shake until emulsified and add salt to taste
- Pour over salad and serve
[table id=14 /]
