Recipes

Roasted Corn Salsa

INGREDIENTS

  • 8 ears corn (about 3 cups corn kernels)
  • 1 tablespoon olive oil
  • 5 cups chopped tomatoes (about 3 pounds)
  • 2 large poblano peppers, chopped
  • 1 red jalapeno, seeded and diced
  • 1 cup chopped red onion
  • 1 1/2 cups cider vinegar
  • 1/4 cup lime juice
  • 2/3 cup sugar
  • 1 1/2 teaspoons cumin seeds
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Roasted Corn Salsa

INGREDIENTS

  • 8 ears corn (about 3 cups corn kernels)
  • 1 tablespoon olive oil
  • 5 cups chopped tomatoes (about 3 pounds)
  • 2 large poblano peppers, chopped
  • 1 red jalapeno, seeded and diced
  • 1 cup chopped red onion
  • 1 1/2 cups cider vinegar
  • 1/4 cup lime juice
  • 2/3 cup sugar
  • 1 1/2 teaspoons cumin seeds
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Roasted Corn Salsa

INGREDIENTS

  • 8 ears corn (about 3 cups corn kernels)
  • 1 tablespoon olive oil
  • 5 cups chopped tomatoes (about 3 pounds)
  • 2 large poblano peppers, chopped
  • 1 red jalapeno, seeded and diced
  • 1 cup chopped red onion
  • 1 1/2 cups cider vinegar
  • 1/4 cup lime juice
  • 2/3 cup sugar
  • 1 1/2 teaspoons cumin seeds
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Roasted Carrot Soup

Roasted Carrot Soup

Roasted Carrot Tomato Soup. An easy roasted carrot soup with garlic, cumin, and Greek yogurt to make it creamy and filling. Simple, healthy, and delicious!

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Roasted Carrot Soup

Roasted Carrot Soup

Roasted Carrot Tomato Soup. An easy roasted carrot soup with garlic, cumin, and Greek yogurt to make it creamy and filling. Simple, healthy, and delicious!

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Roasted Brussel Sprouts

Ingredients:
1 1/2 lbs Brussel Sprouts 
2 Tbsp Extra Virgin Olive Oil 
1 Tbsp Fresh or 1 tsp Dried Thyme 
Salt & Pepper

Directions:
Preheat the oven to 400 degrees. Trim the bottoms of the Brussel Sprouts and cut them in half. Toss them with the olive oil, thyme, salt and pepper. Scatter them on a baking sheet large enough so that they are in a single layer and are not crowded. Use two baking sheets if you need to. Place in the oven and roast for 20 minutes or until browned on the outside and tender on the inside.

Roasted Brussel Sprouts

Ingredients:
1 1/2 lbs Brussel Sprouts 
2 Tbsp Extra Virgin Olive Oil 
1 Tbsp Fresh or 1 tsp Dried Thyme 
Salt & Pepper

Directions:
Preheat the oven to 400 degrees. Trim the bottoms of the Brussel Sprouts and cut them in half. Toss them with the olive oil, thyme, salt and pepper. Scatter them on a baking sheet large enough so that they are in a single layer and are not crowded. Use two baking sheets if you need to. Place in the oven and roast for 20 minutes or until browned on the outside and tender on the inside.