Avocado Plantain Cups

Avocado Plantain Cups
  • 1 tbsp Olive Oil
  • 3 large green plantains peeled and sliced into 8 pieces each (3/4 inch thick)
  • 1 avocado, sliced in small pieces
  • 1 tomato, diced
  • 1/2 orange or red pepped, diced
  • 1/4 small onion, minced
  • 2 tbsp fresh lime juice (approx. 1.5 limes)
  • 2 tbsp chopped fresh cilantro
  • Salt
  1. Preheat oven to 400 degrees. Brush a 24 cup mini-muffin pan with olive oil.
  2. Bring a large pot of salted water to a boil. Add plantains and cook until tender (12 to 15 minutes). Drain and let cool slightly
  3. Using your fingers or a spoon, press a plantain chunk in the bottom and up the sides of each muffing cup to form a crust
  4. Bake for 25 to 30 minutes. Let cool 5 minutes, remove from pan
  5. Combine the remaining ingredients in a medium bow. Toss and divided among the plantain cups. Top with an avocado slice.

Cauliflower Hummus

  • 1/3 cup olive oil
  • 10 garlic cloves smashed
  • 1 head cauliflower
  • 1/4 cup tahini (not completely full)
  • 1/4 cup lemon juice
  • 1 tsp salt
  • Fresh or dry Parsley for garnish


  1. Combine oil and garlic in a small saucepan over low-medium heat. Cook until garlic begins to brown (10 to 15 min). Let cool and strain (discard garlic)
  2. Bring a pot of salted water to a boil over high. Add cauliflower and cook until tender (10 to 15 min). Drain and cool
  3. Put cauliflower, tahini, lemon juice and salt in a blender and process until smooth. Add water if needed 1 tablespoon at a time
  4. Transfer to a bowl and drizzle with garlic-infused oil
  5. Sprinkle with parsley
  6. Serve with pita bread or veggies

Easy Falafel



  • 2 16 oz cans garbanzo beans rinsed and drained
  • 1 onion finely chopped
  • 6 cloves garlic
  • 1 cup loosely packed flat-leaf parsley
  • 2 tsp. chili powder
  • 1/3 cup all-purpose flour
  • 1 lime
  • 1  6-oz carton plain yogurt
  • 1/2 cup chopped cucumber
  • 6 Tbsp. olive oil

In a food processor combine garbanzo beans, onion, garlic, parsley, chili powder, 1/2 tsp. salt, 1/4 tsp. pepper. Pulse until finely chopped. Add flour. Pulse until mixture holds together.

Divide mixture into 12 balls. Flatten each. Chill for at least 30 minutes (keep them chilled until right before cooking).

Meanwhile, remove 1 tsp. zest from lime. Juice half the lemon. Stir together with yogurt and cucumber. Cover and chill.

In a large skillet heat oil. Add patties. Cook until golden brown turning once.

Serve with yogurt sauce


Roasted Olives

  • 1 cup each any 3 types of olives, drained
  • 1 pint cherry tomatoes
  • 1 tablespoon Herbes de provence (if you don’t have these Herbes, mix rosemary, thyme, and basil)
  • 8 garlic cloves
  • 1/4 cup olive oil
  • 1/4 teaspoon black pepper

Preheat oven to 425 degrees. Lay out all the ingredients on a sheet pan and toss to combine. Roast the mixture in the oven for 15-20 minutes or until the tomatoes are shriveled and lightly browned. Cool mixture on the pan.  Serve at room temperature with slices of bread.