Fridgebook, discover the story of savor.
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Ratatouille Nicoise Ingredients: 1 medium sized onion, chopped 3 cloves garlic, minced 1 medium or large eggplant, diced 1 can stewed tomatoes 2 medium zucchinidiced into large chunks add herbsas desired (try basil) olive oil(enough to sauté onion/garlic) salt and pepperto taste Directions: Sauté the onion and garlic until tender Add eggplant and tomatoes, bring to simmer Simmer, covered for 15 minutes Add zucchini Simmer for 10-15 more minutes until vegetables are suitably soft Remove from heat Stir in the herbs, season to taste

Ratatouille Nicoise

Ingredients:
Directions:
  • Sauté the onion and garlic until tender
  • Add eggplant and tomatoes, bring to simmer
  • Simmer, covered for 15 minutes
  • Add zucchini
  • Simmer for 10-15 more minutes until vegetables are suitably soft
  • Remove from heat
  • Stir in the herbs, season to taste


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Sweet Potato and Black Bean Tacos

Ingredients:

  • 2 sweet potatoes, peeled and cut into cubes
  • 1 1/2 Tbsp. olive oil
  • 1/4 tsp. sea salt
  • 1/2 tsp. red chili flakes
  • 2 limes, cut in half
  • 15-oz. can black beans, drained and rinsed
  • 1/4 cup diced red onion
  • 1 tsp. ground cumin
  • 6 small corn tortillas
  • 1/4 cup chopped fresh cilantro

Directions:

  1. Preheat the oven to 400ºF.
  2. Combine the potatoes with 1 tablespoonful of the oil. Sprinkle on the salt, the chili flakes, and the juice of 1 lime.
  3. Spread on a cookie sheet and bake for 25 minutes, or until softened through and browned on the outside. Flip the sweet potato cubes once or twice during baking to ensure even cooking.
  4. While the sweet potatoes are baking, cook the beans. Heat 1/2 tablespoonful of oil in a medium saucepan. Add the onion and cook until translucent. Add the cumin and stir until fragrant. Add the beans and juice of 1 lime. Cook until heated through.
  5. Heat the tortillas in a hot skillet with just a touch of oil. Remove and serve with the sweet potatoes, beans, and fresh cilantro.
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Mexican Poblano Cream Crepes Recipe

Mexican Poblano Cream Crepes Recipe



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Stuffed Squash Blossoms Ingredients: 1 cup brown and wild rice blend, cooked and cooled 1/3 cup feta cheese, crumbled 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh oregano 1 garlic clove, minced zest of one lemon salt and pepper to taste 12-16 squash blossoms, washed and patted dry (some I get come with a squash attached which I cut close to the stem and stir fry separately) 2 tablespoons olive oil, divided Directions: Combine the rice, feta, herbs, garlic, lemon zest together in a medium bowl and season with salt and pepper to your liking.  In a large saute pan, heat one tablespoon olive oil over medium heat. Delicately fill the inside of the squash blossom with about 1-2 teaspoons of the filling. When all the blossoms are filled, place half in the sautee pan and cook about 2 minutes per sides until golden brown. Remove from the pan and keep warm under a piece of tin foil. Heat the other tablespoons of oil and sautee the second batch of stuffed blossoms.

Stuffed Squash Blossoms

Ingredients:

Directions:

  1. Combine the rice, feta, herbs, garlic, lemon zest together in a medium bowl and season with salt and pepper to your liking. 
  2. In a large saute pan, heat one tablespoon olive oil over medium heat.
  3. Delicately fill the inside of the squash blossom with about 1-2 teaspoons of the filling. When all the blossoms are filled, place half in the sautee pan and cook about 2 minutes per sides until golden brown.
  4. Remove from the pan and keep warm under a piece of tin foil. Heat the other tablespoons of oil and sautee the second batch of stuffed blossoms.


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Mafalde Pasta with Green Vegetables & Lemon Recipe

Mafalde Pasta with Green Vegetables & Lemon Recipe



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Hasperat Vegan Recipe Ingredients: 2 10″ Wheat Tortillas 1/2 Cup Hummus Cucumber, sliced thin Carrot, shredded  1 1/2 Tbs soy sauce 1 1/2 Tbs Rice Vinegar Black Pepper 2 Small Handfuls Baby Spinach Directions: Using your NuWave food processor (or a processor of lower quality) mix veggies (except baby spinach), soy sauce, pepper, and vinegar until it’s very thin. Warm the tortillas on a dry skillet or microwave. Spread hummus over tortillas and apply mixture.  Sprinkle baby spinach on top of mixture. Wrap. (if you need help wrapping, ask us how to do it.)

Hasperat Vegan Recipe

Ingredients:

Directions:

  1. Using your NuWave food processor (or a processor of lower quality) mix veggies (except baby spinach), soy sauce, pepper, and vinegar until it’s very thin.
  2. Warm the tortillas on a dry skillet or microwave.
  3. Spread hummus over tortillas and apply mixture. 
  4. Sprinkle baby spinach on top of mixture.
  5. Wrap. (if you need help wrapping, ask us how to do it.)


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Chocolate Poppy Seed Cake

Chocolate Poppy Seed Cake



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Vegetarian spinach wrap recipe 4 spinach tortilla wraps 1 scallion (green onion), chopped 1 small cucumber, chopped 1 banana pepper, chopped 1 carrot, shredded 1/2 avocado, diced 6-8 grape tomatoes, chopped 1/2 yellow bell pepper (any color), diced Few handfuls of baby lettuce & spinach Whipped herb goat cheese (recipe previously posted) Directions: Spread whipped herb goat cheese evenly on four spinach tortillas. In the center of the wrap, pile all chopped ingredients. Fold two ends in, and then tightly roll.  Slice the wrap in half on an angle. 

Vegetarian spinach wrap recipe

Directions:

Spread whipped herb goat cheese evenly on four spinach tortillas. In the center of the wrap, pile all chopped ingredients. Fold two ends in, and then tightly roll.  Slice the wrap in half on an angle. 



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Chipolte Bean Burger

Chipolte Bean Burger



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Falafel Wraps with Fruit

Falafel Wraps with Fruit