Avocado, Kale, Pineapple, and Coconut Smoothie Recipe Sub spinach for kale if you like.Ingredients½ ripe avocado, pitted, peeled½ cup coarsely chopped Tuscan kale½ cup frozen pineapple chunks¼ cup coarsely chopped coconut meat1 cup coconut water or iced green tea2 tablespoons fresh lemon juice1 tablespoon matcha (green tea powder)1 tablespoon light agave nectarRecipe PreparationUsing smoothie or ice crush setting, purée avocado, kale, pineapple, coconut meat, coconut water, lemon juice, matcha, agave, salt, and ½ cup ice in a blender until smooth.
Roasted Carrots and Parsnips with White Balsamic Recipe Ingredients2 1/4 pounds medium parsnips, trimmed, peeled, cut into 3x1/2-inch sticks1 1/2 pounds medium carrots, trimmed, peeled, cut into 3x1/2-inch sticks1/4 cup extra-virgin olive oil2 tablespoons white balsamic vinegar1 tablespoon minced fresh rosemary2 teaspoons coarse kosher saltRecipe PreparationPreheat oven to 425°F.
Pork, Beef, and Black Bean Chili Recipe Ingredients1 pound chuck steak, fat trimmed, cut into 1-inch cubes2 tablespoons ground cumin2 tablespoons chili powder2 teaspoons dried oregano1 teaspoon cayenne pepper3 6-ounce cans tomato paste3 cups diced fresh tomatoes3 cups diced red bell peppers3 cups canned black beans, drained, rinsed (from three 15-ounce cans)1 cup chopped fresh cilantro2 3/4 cups 3/4 cups (about) beef brothRecipe PreparationHeat olive oil in heavy large pot over medium-high heat.
Crostini with Blue Cheese, Honey, and Hazelnuts Recipe Ingredients12 1/3-inch-thick diagonal baguette slices3 ounces blue cheese (such as Gorgonzola, Roquefort, or Maytag blue), room temperature1/2 cup hazelnuts, toasted, husked, coarsely choppedRecipe PreparationPreheat oven to 400°F. Place baguette slices in single layer on baking sheet.