This time of year, my garden begins bursting with fresh, delicious greens and I know it’s time to start putting together my favorite summer snack… Collard wraps! This recipe utilizes lots of fresh veggies and is super simple to put together. Since myself, and many of the people I know practice a mostly gluten or grain-free diet, these wraps are a crowd pleaser no matter what the occasion. I make them for picnics and potlucks, for lunch at least twice a week and as a delicious and nutritious meal on the trail. They are best when eaten the same day, but can be kept in the fridge for a few days if need be. Injoy!
Cucumber (sliced in quarters length-wise, then in half)
**Other filling options you would include in a sandwich**
~Roaster turkey, cheese, salami, tomatoes, pickles, etc.
Bring large pot of water to a boil and blanch each leaf for 30-60 seconds until just softened. Gently remove with tongs and set on a plate to cool.
To assemble the wrap, place a collard leaf onto a large plate or cutting board. Place a spoonful or two of pate on one end, and add other filling options on top of the pate. Fold the sides over and roll tightly like a burrito.
I recently needed a quick, fresh side dish idea for a potluck picnic. This time of year, delicious green beans are in season and offer the perfect spring flavor to any meal. This recipe is a breeze to prepare and with the balance of nutrients in the fresh vegetables and the awesome healthy fats found in walnuts, it is a wonderful complement to a community gathering.
This dish can be made ahead of time, but I suggest leaving the walnuts out until serving to maintain crispness. Injoy!
1 ½ pounds fresh green beans, ends trimmed
1 cup walnuts
2-4 Tbls fresh snipped chives
2 Tbls extra virgin olive oil
2 Tbls freshly squeezed lemon juice
½ tsp lemon zest
½ tsp sea salt
freshly ground black pepper to taste
Preheat oven to 400 degrees
Bring a medium sized pot of water to boil. Add green beans and blanch for about 4-5 minutes until tender but still crisp.
Drain using a colander and run under cold water to stop the cooking process. Place into a large bowl.
Place the walnuts into an 8 x 8-inch baking dish and roast for about 10 minutes. Watch carefully as they burn easily.
Place on a plate to cool, then chop and add to green beans.
Wisk the remaining ingredients in a small bowl and add to the green beans and walnuts. Injoy!!
As the weather warms up and picnic season is in full swing, it is a great time to seek out healthy snack options. This sunflower seed pate is a versatile recipe to keep around your kitchen and prepare often. It is delicious as a dip for celery, carrots, cucumber or chips and crackers, is a great spread for sandwiches and an awesome compliment to lettuce or collard wraps. The seeds add a good amount of healthy fats and protein to balance out the carbohydrates in the above meal and snack options, and it is a tasty treat that will keep in your refrigerator for 7-10 days. Injoy!
2 cups raw sunflower seeds, soaked 6-8 hours
1 cup chopped celery
¼ cup finely chopped shallots
2-3 Tbls. freshly squeezed lemon juice
1 tsp. fresh time, chopped fine
½-1 tsp. sea salt
½ tsp. freshly ground black pepper
Drain and rinse sunflower seeds through a fine mesh strainer
Place all ingredients in a food processor and pulse until desired consistency. I like mine fairly smooth with just a few chunks