Burrito Bowls with Creamy Chipotle Sauce

by Samantha Tingey

Ingredients

1 cup uncooked rice or quinoa

1/2 cup salsa (restaurant-style, or your favorite store-bought brand)

1 can black beans, rinsed and drained

2-3 roma tomatoes, diced

1 1/2 cups corn (I used frozen corn, thawed)

Romaine lettuce, chopped

Creamy chipotle sauce

Ingredients

1/2 cup plain coconut yogurt (or 2/3 cup silken tofu)

1 chipotle in adobo sauce

1/2 tsp. adobo sauce

1-2 cloves garlic

1 Tbsp. fresh lime juice

1/8 tsp. cumin

Directions for Sauce

Scrape away the seeds from the chipotle with a knife (use caution when handling chipotle, and wash your hands when done.)

Add all ingredients to a blender and blend until smooth.

Taste and adjust seasonings/consistency as necessary.

Other additions: onion, green onion, bell pepper, avocado, cilantro

Directions for Bowls

Cook rice. (For firmer rice, use 1 cup rice + 1 1/4 cup water.)

While rice is cooking, prep your veggies and make the creamy chipotle sauce.

When rice is cooked, stir in salsa.

Begin layering your bowl: start with rice, then black beans, and vegetables.

Drizzle the creamy chipotle sauce on top and enjoy.

Tortellini Salad

by Chelsy Marriott

Salad

2  12-ounce packages tortellini, fresh or frozen

1  8 1/2 ounce can water-packed artichoke hearts, drained and quartered

1  cup tomato, dices

1  cup Feta cheese, crumbled

1/2 cup black olives, chopped

1/2 cup walnuts, chopped

Dressing

1/4 cup white wine vinegar

1/4 cup green onions, chopped

3 medium cloves garlic, minced

1 tablespoon dried basil

1 teaspoon dried dill

1/2 cup olive oil

1.     Cook tortellini according to package directions. Drain. Transfer to a large bowl.

2.     Add artichoke hearts, tomato, feta, olives and walnuts. Set aside.

3.     In a small bowl, whisk together vinegar, onion, garlic, basil and dill. Add oil in a slow, steady stream, whisking constantly until thoroughly combined. Pour dressing over salad, toss to coat well and serve at room temperature. 

Tip: Use marinated artichoke hearts

Fruit Salad Desert

by Chelsy Marriott

Mango

Peaches

Strawberries

Blueberries

Banana

Pecans (optional)

1.     Cut up fruit and combine together in bowl. Add nuts. Serve right away as bananas and peaches brown easily once cut up.