There’s nothing better in the summer than a delicious cool salad! But the days of iceberg lettuce salads are over, and today we’re featuring a protein-packed meal that’ll make boring salads blush. This dish featuring edamame, garbanzo beans, and tons of fresh veggies is super easy to make and will boost your energy for all of your favorite summer activities!
Edamame and Garbanzo Bean Salad
1 cup shelled edamame
1 can rinsed garbanzo beans
1 can rinsed black beans
1 cup diced red pepper
1 cup diced green pepper
2 diced carrots
2 stalks celery diced
1/4 c diced red onion
2 ears corn – grilled and cut off cob
1/2 cup chopped fresh parlsey
1/4 cup olive oil
juice from 1.5 lemons
Mix all ingredients together and you’re done! Enjoy!
Today we’re sharing this yummy recipe as an ode to our dear friend Rachel in South Korea! While it may not be totally authentic, this is a lean method of making delicious Korean Beef Lettuce Wraps. Mmmm! You can also try experimenting with ingredients like veggies, seeds, and sauces for new flavors and textures!
3 tbsp. orange marmalade
2 tbsp. reduced sodium soy sauce
1 tbsp. hoisin sauce
1 clove garlic, minced
1 tbsp. freshly grated ginger
1 lb. lean ground beef
2 carrots, finely chopped
1 red bell pepper, finely chopped
8 scallions, sliced
Boston lettuce leaves
Toasted sesame seeds
Whisk the marmalade, soy sauce, hoisin sauce, garlic, and ginger together in a small bowl. Set aside.
Cook the beef, carrots, pepper, and scallions over medium heat, stirring often, until the beef is browned. Drain.
Add the sauce mixture and cook for an additional 5 minutes until ingredients are blended and beef has finished cooking.
Spoon the mixture into the lettuce leaves and sprinkle sesame seeds over top of the beef. Serve immediately.
There’s nothing better than some hot-out-of-the-oven comfort food on a chilly, slushy winter day. We’ve got you covered with this recipe for easy meatloaf topped with garlic-dill mashed potatoes (and a side of candied carrots if you want to curb your sweet tooth!).
1 pound ground beef
1/2 pound ground pork
1/2 onion, chopped
1/2 green pepper, chopped
1/3 cup italian parsley, chopped
1 cup dried breadcrumbs
1/2 cup ketchup
salt and pepper, to taste
3/4 cup ketchup
2 tablespoons mustard
2 tablespoons brown sugar
2 large russet potatoes
1/3 cup milk
3 tablespoons butter
2-3 garlic cloves, chopped
dill weed, to taste
1. Preheat oven to 350 degrees.
2. In a large bowl, combine the beef, pork, egg, onion, green pepper, parsley, breadcrumbs, salt, and pepper. Place in a lightly greased 5×9 glass baking dish.
3. In a separate bowl, combine the ketchup, mustard, and brown sugar. Mix well and pour over top of the meatloaf.
4. Bake at 350 degrees for 1 hour. After the meatloaf has been in the oven for 30 minutes, chop the potatoes into large squares and boil lightly for about 20 minutes until tender.
5. When potatoes are finished cooking, drain, then add garlic and mash with a fork. Add milk, butter, and dill and continue mashing until texture is smooth and ingredients are mixed well (add more butter or milk if potatoes are still too thick).
6. Serve the meatloaf sliced, topped with mashed potatoes and garnish with fresh parsley leaves.
(Note: To make candied carrots shown in the picture, first coat a frying pan with a light layer of olive oil and toss carrots until evenly covered with the oil. Cook the carrots, covered, on low-medium heat until tender. Then add butter, brown sugar, and cinnamon to taste and cook until mixture is warm and evenly coated over carrots. Voila!)