Ginger Peach Sorbet

Ingredients:

2⁄3 cup water

2⁄3 cup sugar

2 teaspoons fresh minced ginger

5 cups chopped peaches

3 tablespoons lemon juice

Directions:

Bring the water, sugar, and ginger to a boil; reduce to a slow simmer. Heat until sugar is dissolved and a syrup forms. Allow to cool off to room temperature. Purée the sugar syrup, apricots, and lemon juice until smooth. Transfer mixture to a large freezer-proof baking or casserole dish; freeze. Stir every 30 minutes, until a smooth ice cream forms, about 4 hours.

Spinach Enchiladas

Ingredients:

15-oz can of black beans, drained

10-oz frozen chopped spinach, thawed and liquid squeezed out

1 cup corn

1/2 tsp ground cumin

1 cup shredded cheddar cheese

32 oz of salsa

6-inch corn tortillas

3 cups shredded lettuce

1/2 cup diced tomatoes

3 tbsp lime juice

1 cup chopped green onions

Directions:

In a medium bowl, mix together the beans, spinach, corn, cumin, and half the cheese. Pour 1/2 of the salsa in the bottom of your slow cooker. Evenly divide the bean mixture between the corn tortillas. Roll up the tortillas and place them seam-side down in the slow cooker. Pour the rest of salsa on top of the tortilla rolls and top with the rest of the cheese. Cook on low for 2-3 hours. Top with onions, lime juice, tomatoes and lettuce before serving.

Chicken and Lentils

Ingredients:

1 cup brown lentils

1 teaspoon cumin powder

½ teaspoon chili powder

1 cup diced tomatoes

4 garlic cloves, chopped

1 shallot, chopped

½ teaspoon dried oregano

½ teaspoon dried thyme

2 cups chicken stock

Salt and pepper to taste

4 chicken breasts

Directions:

Combine the lentils, cumin powder, chili, tomatoes, garlic, shallot, oregano, thyme, stock, salt and pepper in a deep dish baking pan. Place the chicken over the lentils then cover the pan with aluminum foil. Cook in the preheated oven at 350F for 30 minutes.

Yellow Squash and Corn Soup

Ingredients:

2 tablespoons extra virgin olive oil

1 shallot, chopped

2 garlic cloves, chopped

1 celery stalk, sliced

2 summer squashes, sliced

½ pound frozen or fresh corn

2 cups chicken stock

2 cups milk

1 potato, diced

Salt and pepper to taste

Directions:

Combine all the ingredients in a soup pot. Season with salt and pepper and cook on low heat for 30 minutes. It can be served warm or chilled.

Instant Pot Succatash

Thanks to the quick cooking power of the pressure cooker, this tasty side dish is ready in under 10 minutes.

Ingredients:

1 cup diced onion

1 minced clove of garlic

½ cup bacon bits

2 cups of frozen sweet corn

2 cups frozen baby lima beans

¼ cup roasted red pepper (diced)

2 cups vegetable broth

Directions:

Combine all ingredients except the roasted red pepper.

Put the mixture inside the instant pot and cover with lid

Set the timer to 4 minutes and cook at high pressure.

Using the quick pressure release, open the lid of the pot.

Add roast pepper before serving.

Cinnamon Glazed Carrots

Ingredients :

2 pounds carrots, peeled and sliced

1 C water

1 tbsp butter (I use vegan)

1 C brown sugar

1 tsp ground cinnamon

½ tsp ground cloves

¼ tsp salt

Direction:

Combine all ingredients together in slow cooker. Cook on low for 4-5 hours.