Cauliflower Shawarma

This is quick and easy and packed full of flavor.   Original recipe found on Half Baked Harvest.

 

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Cauliflower Shawarma Wraps with Green Tahini and Feta
Light and delicious.
Cuisine vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Green Tahini
Cuisine vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Green Tahini
Instructions
  1. Preheat oven to 425. On large baking sheet combine cauliflower, olive oil, honey, paprika, cumin, garlic, lemon, crushed red pepper flakes, salt and pepper. Toss well to evenly coat. Place in oven and roast for 20 minutes. In a blender make the tahini. Combine tahini, cilantro, parsley, cumin, lemon juice, and salt. Blend well. You made to add a little water to make a little more smoother. To assemble take a piece of naan. Add the tahini sauce, cauliflower and toppings of choice.

Ravioli With Tomatoes Asparagus Garlic and Herbs

Original recipe on Cooking Classy 

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Ravioli With Tomatoes Asparagus Garlic and Herbs
This is quick and easy. Full of flavors.
Course Main Dish, pasta
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Main Dish, pasta
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Cook ravioli in boiling water according to package instructions. Heat oil and butter in a large skillet. Add asparagus to skillet and saute until tender, about 4 minutes. Add tomatoes and garlic, saute for 1 minute. Toss in vinegar. Drain water from pasta and pour in large serving bowl. Add asparagus mixture, walnuts, basil, parsley. Season with salt and pepper and toss. Sprinkle in Parmesan and serve.

Greek Potato Salad

Original recipe found on Cooking Classy

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Greek Potato Salad
Delicious and unusual take on potato salad
Course salad
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course salad
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Put potatoes in a large pot and cover with water. Add a little salt and bring to boil. Cook about 8-10 minutes until tender. Drain potatoes and then chill. Meanwhile put cucumber in bowl. Add yogurt, mayonnaise, parsley, dill, lemon juice, garlic and season with salt and pepper. Add in potatoes and red onion and evenly coat. Garnish with parsley, dill and lemon zest.

Cajun Macaroni Salad

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Cajun Macaroni Salad
A twist on your classic macaroni salad, just in time for your Memorial Day picnic.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Soak the red onion in a bowl of ice water for 15 minutes; drain and pat dry. Meanwhile bring a large pot of salted water to a boil. Add the macaroni and cook as the label directs. Drain, transfer to a bowl and toss with 3 Tbsp. milk. Let cool.
  2. Whisk the mayonnaise, sour cream mustard, brine, sugar, hot sauce, remaining 1 Tbsp milk, and 1/2 tsp salt in a large bowl. Add the macaroni, red onion, bell peppers, celery, celery leaves, and parsley; toss to coat. Cover and refrigerate at least 2 hours. Stir again before serving; season with salt. Enjoy!
Recipe Notes

Recipe adapted from Food Network

Beef Stew

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Beef Stew
Rich and comforting Italian beef stew.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Heat a Dutch oven over medium-high heat. Add 1 tsp. oil to pan. Add onion and chopped carrot; saute 8 minutes, stirring occasionally. Add garlic; saute 45 seconds, stirring constantly. Remove from pan.
  2. Add 1 Tbsp oil to pan. Place 1/4 cup flour in a shallow dish. Sprinkle beef with 1/2 tsp. salt and pepper; dredge in flour. Add half of beef to pan saute 6 minutes, browning on all sides. Remove beef from pan. Repeat procedure with remaining beef.
  3. Add wine to pan; bring to boil scraping pan to loosen browned bits. Cook until reduced to 1/3 cup (about 5 minutes). Return onion mixture and beef to pan. Add tomato and next 6 ingredients (through mushrooms); bring to a boil. Cover, reduce heat, and simmer 45 minutes, stirring occasionally. Uncover and stir in sliced carrot. Simmer uncovered 1 hour or until beef is very tender, stirring occasionally. Discard bay leaf. Stir in remaining salt, basil and parsley. Enjoy!
Recipe Notes

Recipe adapted from Cooking Light