Grilled Greek Salad Tostadas

Olive oil
1 small lemon, cut in half
Feta cheese
1 T chopped oregano
3 red bell peppers, cut in half, stem and seeds removed
1 English cucumber, peeled and diced
2-3 tomatoes, cut in half
2 T red wine vinegar
Tortillas

Start-up grill. Mix peppers and tomatoes with some olive oil. Place on grill. Do the same for the lemon halves. Cook until slightly charred. Take off and let cool. Place tortillas on grill and cook until crispy. Take off grill. Chop the peppers and tomatoes. Add cucumber. Mix together with some olive oil, lemon juice and oregano. Serve veggie mix on top of tortilla. Sprinkle on some feta cheese.

By: K2


Polenta, Broccolini and Blue Cheese Bake

1 large bunch broccolini, chopped
About a cup of grape tomatoes, pricked with a knife (so they don’t burst when you bite into them)
Blue cheese
Tube of polenta, sliced
Olive oil
Black pepper

Heat oven to 350 degrees. Put unbleached parchment paper on a sheet pan. Place veggies and polenta on the pan. Drizzle on olive oil and add some cracked black pepper. Place in oven; cook for about 25-30 minutes. Take out. Cut up polenta into smaller pieces. Sprinkle crumbled blue cheese over all the ingredients. Pop back into oven until the cheese gets a little melty looking. Take out and serve. Super easy!

By: K2


Grilled Vegetarian Cuban Sandwich

4 ciabatta rolls
Dijon mustard
Sour cream, about ¼ cup with smoked paprika mixed in
1 red bell pepper, diced
1 to 1.5 bag spinach and/or power greens
Olive oil
Kalamata olives, chopped (about 10)
Cheddar cheese slices (4)
Dill pickles thinly sliced into “boards”

Heat up grill. Sautee red pepper in some olive oil. When soft add spinach/power greens in batches. Take off heat. Take some bread out of the top half of rolls to make a well. Spread the mustard on the bottom side of a rolls and sour cream on the top. On the bottom halves place pickles slices and cheese. In the top halves put spinach/red pepper mix. Sprinkle on some olives and place top halves on bottoms. Cook on grill until toasty and cheese melts. (Can also bake in the oven.)

By: K2


Grilled Margherita Pizza Sandwich

¼ C Lemonaise Light
2 t Dijon mustard
Lemon juice (about 2-3 T)
French baguette
Olive oil
Cherry or grape tomatoes
Basil
Fresh mozzarella (or burata)

Cut baguette longwise and then each half cut in two. Put tomatoes on skewers, drizzle with olive oil. Mix together the mayo, mustard and lemon juice. Cook bread and tomatoes on grill. Don’t over toast the bread. Take off grill. Take tomatoes off skewers and chop up a bit. Tear apart the cheese and add it to the bread. Return to grill to melt cheese; then take off grill. Add some mayo mix, basil leaves and tomatoes.

By: K2


K2’s Chicken Salad

Chicken cooked how you like. I used TJ’s Grilled Lemon Pepper Chicken (precooked)
Dill pickles
Lemonaise Light (or mayo of your choice)
Dijon mustard
Lemon juice
Wholegrain sourdough bread, toasted
Optional: sliced grape tomatoes or arugula

I used one package of TJ’s lemon chicken. You can microwave it, but I cook it in the oven at 350 for about 15 minutes. Let cool and then shred. Dice some dill pickle, about ¼ cup or a little more. Mix together some Lemonaise Light (about 1/4 cup), a little Dijon mustard and lemon juice (about 1 lemon). Serve on toasted bread, open face style. Sprinkle on some tomatoes or arugula.

By: K2


Dal with Spinach and Cilantro

1 cup Masoor dal (red)
About 4 cups of water
Curry powder (turmeric based)
Some ground pepper
1 knob ginger, grated
1 box baby spinach, chopped if not real small
1 bunch of cilantro, chopped
1 tomato, grated (I use a box grater and do not add the skin to recipe)
Cooked basmati rice

Cook lentils, curry and ginger in water for about 20 minutes. Add more water if necessary. Take off heat. Add spinach, cilantro and grated tomato. When ready to serve re-heat gently. Pour over warm cooked basmati rice (can microwave to heat up if made earlier). Can add extra cilantro on top if desire.

By: K2


Grilled Ratatouille Sandwich

2 zucchini
2 red bell peppers
Multi-colored cherry or grape tomatoes
Fresh oregano, chopped
Balsamic vinegar
Olive oil
Dried herbs such as oregano, thyme, basil, and some salt and black pepper, a wee bit of garlic powder
Hummus
Fresh basil
Ciabatta rolls
Optional: feta cheese

Cut zucchini is half long-ways. Core red pepper and cut them in half. Add these and tomatoes into a bowl. Add herbs and spices followed by oil and some balsamic vinegar – mix well and let sit. Fire-up grill. Thread tomatoes onto skewers. Grill veggies. Once done lightly toast ciabatta rolls. Once veggies are cooled somewhat, cut up into smaller pieces in a bowl or serving platter. Assemble sandwich: Spread hummus on roll followed by basil leaves. Add veggie mixture. Add a sprinkle of feta if you want. Splash a little extra vinegar on, and top with the other half of bun. Ready to go!

By: K2


White Bean Caesar Salad

1 carton nonfat Greek yogurt
2-3 T lemon juice
¼ C grated pecorino cheese
1 bunch loosely packed basil leaves
1 t Dijon mustard
2-3 T olive oil
4 peeled hard-boiled eggs
1 (15 oz) box low sodium white cannellini beans, drained and rinsed
Lettuce of choice (e.g., romaine or mixed baby lettuce)
1 cup grape tomatoes, cut in half

In a food processor blend the yogurt, lemon juice, cheese, basil, mustard, and some oil until smooth. Season with salt and pepper to taste. Quarter the eggs. To serve: arrange the salad greens in bowls; scatter the beans, tomatoes, and eggs on top. Drizzle with dressing.

By: https://recipecenter.stopandshop.com with modifications.


Best Vegetarian Chili

Olive oil
1 12 oz jar roasted red peppers, process in food processor or chop fine
¼ cup chili powder
3 tablespoons dried oregano
1-2 teaspoons coriander seed
Black pepper
¼ teaspoon smoked paprika
2 15-ounce cans black beans (no or low sodium)
A couple of pickled jalapeno slices (or more if you want it hotter) cut up fine
1 cup bulgur wheat
¾ cup frozen corn
Some broth or water as needed (if too dry)

Garnishes:
Sour cream
Shredded cheese
Cilantro
Hot sauce

In a large pot, heat the olive oil. Add the spices and cook for a minute or two. Add roasted red pepper puree; sauté about 5 minutes, stirring occasionally. Add the rest of the ingredients. Mix to combine. If necessary, add a bit of broth or water to make sure everything is covered. Bring to a boil; simmer until the bulgur is soft. Serve with garnishes of choice.

By K2


Grilled Burrito Bowls

2 zucchinis
2 red bell pepper
Dried oregano
Black pepper
Olive oil
1-2 cups cooked brown rice (used Trader Joe’s frozen and heated)
1 box/can black beans, drained
1-2 t. chili powder
1 t.  ground cumin
1 t. coriander seed
Haloumi cheese, slice into three thick pieces (longwise)

Garnishes:
Bunch of cilantro, chopped
Chives, chopped
Tomatillo sauce
Limes
Sour cream

Chop up zucchini and red pepper. Put veggies on skewers (I use wooden). Sprinkle with olive oil, oregano and freshly ground black pepper. Grill until the vegetables are cooked with a slight char. At the same time place the cheese on the grill and cook until grill marks appear (both sides).

Put beans in a bowl with cumin, chili powder, coriander and black pepper. Place in a saucepan or microwave in a bowl and heat up. Smash beans a bit with a fork. Add rice and mix.

Take veggies off skewers and cut up more if need. Cut cheese into bite sized cubes.  Place beans and rice into individual serving bowls. Top with veggies and cheese and any of the garnishes of your choice.

By: K2