Collard Rolls *Batch Cooking Recipe* Sturdy collard leaves make excellent nutrient-dense wrappers for a tasty mixture of aduki beans, bell pepper and brown rice. Ingredients 2 bunches collard greens 1/3 cup orange juice 3 tablespoons tahini 1 clove garlic, minced 2 cups cooked brown rice 1 (15 ounce) can no-salt-added aduki beans, rinsed and drained 1 red bell pepper, finely chopped 2 teaspoons toasted sesame seeds Bring a large pot of water to a boil. Remove and discard thick stems from collard greens and place leaves in boiling water. Cook 5 minutes or until just tender. Gently remove leaves from water and drain in a colander. Carefully transfer 12 largest…

Baked Fries Serve these oil-free fries with your favorite veggie burgers. Reheat leftovers for use in breakfast tacos. Ingredients 2 lbs potatoes (sweet or russet) 2 Tbsp vegetable broth 4 cloves garlic, minced 2 tsp onion powder 1/2 tsp Mike’s All Purpose Seasoning “Original Recipe” Preheat oven to 400°F. Slice potatoes into thin matchsticks and place in a large bowl with broth. Toss until coated. Add garlic, onion powder and seasoning and toss until evenly coated. Place potatoes in a single layer on prepared baking sheets. Bake 20 minutes. Turn potatoes and continue to bake 20 to 25 minutes longer or until crisp-tender.

Sesame Peanut Noodles Serve this colorful noodle dish at room temperature or chilled. Ingredients 1 (12 ounce) 100% whole grain soba noodles 2 cups snow peas, strings removed 2 Tbsp creamy peanut butter or almond butter 2 Tbsp rice vinegar 1 Tbsp reduced sodium tamari 1 Tbsp sesame tahini 1/8 tsp crushed red chile pepper 1 1/2 cup shredded carrots 1 red bell pepper, thinly sliced 1 cup sliced green onions 3 Tbsp toasted sesame seeds Cook soba noodles according to package directions. Add snow peas with 1 minute cooking time remaining. Drain noodles and snow peas thoroughly. Meanwhile, in a large bowl, whisk together peanut butter, vinegar, tamari, tahini…

Bacon Wrapped Shrimp Skewers Ingredients 1 pineapple, peeled, cored and cut into 1-inch cubes 1 small red onion, cut into 1-inch squares 8 strips bacon, cut in half 16 large raw shrimp, peeled and deveined 1 cup Kenny’s Barbecue Sauce 2 Tbsp honey 1-2 Tbsp chipotle puree (to taste) 1/4 cup cilantro 1 lime, cut into wedges Soak 8 bamboo skewers in water for about 20 minutes to keep them from burning on the grill or under the broiler. Meanwhile, preheat the grill. Skewer alternately pineapple and onion. Next, wrap a piece of bacon around the middle of each shrimp; skewer with bamboo through the point where the bacon ends…