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Peppers Roasted with Garlic, Basil, and Tomatoes

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Recipe courtesy of https://allrecipes.com

Ingredients for Peppers Roasted with Garlic, Basil, and Tomatoes

  • olive oil-flavored cooking spray
  • 1 green bell pepper, halved and seeded
  • 1 red bell pepper, halved and seeded
  • 1 yellow bell pepper, halved and seeded
  • 1 pint cherry tomatoes, halved
  • ½ cup chopped fresh basil
  • 8 cloves garlic, thinly sliced
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon herb vinegar, or to taste

Instructions

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9×13-inch baking dish with olive oil-flavored cooking spray.
  2. Place bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together cherry tomatoes, basil, and garlic. Fill each pepper half with a handful of mixture. Season with salt and pepper. Cover the dish with aluminum foil.
  3. Bake for 15 minutes in the preheated oven, then remove the aluminum foil and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are equally good served hot or cold.
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Asparagus, Cucumber, and Tomato Salad with Sesame Soy Vinaigrette

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Recipe courtesy of https://allrecipes.com

Ingredients for Asparagus, Cucumber, and Tomato Salad with Sesame Soy Vinaigrette

  • 1 pound asparagus, tough ends trimmed and cut into bite-sized pieces
  • 1/4 cup seasoned rice vinegar
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon white sugar
  • 1 English cucumber, halved lengthwise and cut into 1/4-inch thick slices
  • 1 pint grape tomatoes, halved

 

Instructions

  1. Bring a large pot of lightly salted water to a boil, add asparagus, and cook uncovered until bright green and just tender, 1 to 2 minutes. Thick asparagus spears may take just a bit longer.
  2. Transfer asparagus with a large slotted spoon to a bowl of ice water for a few minutes to stop the cooking. Drain well and pat dry with a paper towel.
  3. Meanwhile, for dressing, combine vinegar, soy sauce, sesame oil, and sugar in a small bowl. Whisk until well mixed combined.
  4. Place asparagus, cucumbers, and tomatoes in a large bowl. Drizzle dressing over the veggies, and toss gently until well coated.
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April’s Spicy Chickpea Soup with Kale

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Recipe courtesy of https://allrecipes.com

Ingredients for April’s Spicy Chickpea Soup with Kale:

  • 1 tablespoon olive oil
  • 2 teaspoons cumin seeds
  • ½ teaspoon red pepper flakes (Optional)
  • 1 medium onion, minced
  • 1 large carrot, peeled and diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 (15 ounce) can chickpeas – rinsed, drained, and lightly smashed
  • 1 small bunch kale, chopped
  • salt and ground black pepper to taste
  • ½ cup finely chopped fresh parsley
  • 1 tablespoon freshly grated Parmesan cheese, or to taste (Optional)

 

Instructions

  1. Heat olive oil over medium heat in a medium-sized pot until warm. Add cumin seeds and red pepper flakes; cook and stir until fragrant, about 30 seconds. Add onion, carrot, celery, and garlic; cook and stir until onion is softened and translucent, about 5 minutes. Stir in chicken broth, chickpeas, and kale.
  2. Bring soup to a simmer and cook until kale is tender, 10 to 15 minutes. Season with salt and pepper; stir in parsley. Remove from heat; top with Parmesan cheese.