Zesty Corn and Black Bean Salsa

Packed with protein, fiber, and fresh flavors, this salsa is a nutritious and delicious! The combination of sweet corn, hearty black beans, and crisp vegetables go perfectly with any mains, tacos, or simply enjoyed with tortilla chips.

Ingredients:

1 cup fresh corn kernels (cooked or grilled)
1 can (15 oz) black beans (rinsed and drained)
1/2 cup diced red bell pepper
1/4 cup chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions:

In a large bowl, combine fresh corn kernels, black beans, red bell pepper, red onion, and cilantro.

In a separate small bowl, whisk together lime juice, cumin, salt, and black pepper.

Pour the dressing over the corn mixture and toss gently to combine.

Let the salsa sit for 10-15 minutes to allow the flavors to meld before serving.

Enjoy this zesty salsa with tortilla chips or as a topping for and dish.

Veggie BBQ Skewers with Vegan Dipping Sauce

Summer is the perfect time to gather with friends and family, enjoying the outdoors and indulging in healthy, delicious meals. These vibrant veggie BBQ skewers, paired with a tangy vegan dipping sauce, make for a fun and nutritious addition to your summer meals.

Ingredients

Vegetables for the Skewers:

1 red bell pepper, cut into 1-inch pieces

1 yellow bell pepper, cut into 1-inch pieces

1 zucchini, sliced into 1/2-inch thick rounds

1 red onion, cut into 1-inch pieces

1 cup cherry tomatoes

1 cup button mushrooms, halved if large

Marinade

1/4 cup olive oil

2 tbsp balsamic vinegar

2 tbsp tamari (GF) or low sodium soy sauce

2 cloves garlic

1 tsp smoked paprika

1 tsp dreid oregano

salt and pepper to taste

Vegan Dipping Sauce:

1/2 cup vegan mayo

1 tbsp sriracha or hot sauce (adjust to taste)

1 tbsp lime juice

1 tbsp maple syrup or agave nectar

1 clove garlic, minced

1 tsp smoked paprika

Salt and pepper to taste

Instructions :

Wash and cut all vegetables as described above

Make the marinade:

In a large bowl, mix the olive oil, balsamic vinegar, soy sauce, minced garlic, smoked paprika, dried oregano, salt, and pepper.

Marinade the Veggies:

Add the cut vegetables to the bowl with the marinade. Toss to coat all the vegetables evenly.

Let the vegetables marinate for at least 30 minutes, or up to 2 hours for more flavor.

Assemble the Skewers:

Thread the marinated vegetables onto skewers, alternating different types for variety.

BBQ Method:

Preheat your BBQ grill to medium-high heat.

Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the vegetables are tender and slightly charred.

Alternative Cooking Method (Oven)

Preheat your oven to 425°F

Place the skewers on a baking sheet lined with parchment paper or a silicone baking mat.

Bake for 20-25 minutes, turning once halfway through, until the vegetables are tender and slightly browned.

Make the Vegan Dipping Sauce:

In a small bowl, whisk together the vegan mayo, sriracha, lime juice, maple syrup, minced garlic, smoked paprika, salt, and pepper until well combined.

Serve the veggie skewers hot with the vegan dipping sauce on the side.

Note: You may also add Tofu, shrimp or another protein of choice to your skewers before cooking.

Grilled Zucchini Ribbons

Grilling fresh, seasonal zucchini is a delightfully simple way to enjoy one of my favorite summer vegetables. Grated or thinly sliced, zucchini shines with just a bit of seasoning. This recipe, inspired by one from the New York Times with my little twist, can be prepared on the grill or in the oven. For an oven method, roast at 450°F, turning every 3-5 minutes until tender, then broil briefly for a crisp texture.

Ingredients:

8 tablespoons olive oil

2 garlic cloves, minced

1 tablespoon chopped fresh rosemary

1 teaspoon chili flakes

Zest and juice of one lemon

6 medium-small zucchinis (about 6 ounces each)

Kosher salt

Truffle oil

Instructions:

Tip: If using bamboo skewers, soak them in cold water for 30 minutes before skewering.

Prepare the Grill: Set up your grill for direct grilling and heat to high (450-600°F). Clean and oil the grill grate using a paper towel dipped in vegetable oil and tongs.

Infuse the Oil: In a small saucepan over medium-low heat, combine the olive oil, garlic, rosemary, chili flakes, and lemon zest. Cook, stirring frequently, until the garlic is softened and fragrant, about 2-3 minutes. Remove from heat and let cool. Set aside about 1/4 of the mixture for basting.

Slice the Zucchini: Trim and discard the ends of the zucchinis. Thinly slice each zucchini lengthwise into strips about 1/8-inch thick (a mandoline works well for this). Test a couple of strips by folding them; if they break, they are too thick.

Marinate: Place the zucchini slices in a large bowl and toss with the infused olive oil mixture. Season with salt to taste.

Skewer the Zucchini: Fold each zucchini slice into an accordion shape and thread onto skewers. Repeat until all slices are skewered, creating 5-6 skewers.

Grill: Arrange the zucchini skewers on the grill, skin side down. Grill, basting with the reserved oil mixture and turning to brown evenly. Cook until edges are singed, 1-2 minutes per side (total grilling time: 4-8 minutes).

Taste and adjust seasoning with salt and or truffle oil if desired. Serve hot or at room temperature. YUM