Rachael Ray's non profit organization, Yum-o!

Recipes

Zucchini Crust Pizza Bake

There are even veggies in the crust of this whole new way to make pizza!

Serves 4

South-of-the-Border Tomato Soup

Fresh roasted tomatoes and your favorite toppings give this Mexican-inspired tomato soup tons of flavor and crunch. You can use vegetable broth to make this soup vegetarian.

Serves 4

Chicken and Broccolini with Orange Sauce

This sweet and sassy Asian-flavored chicken stir fry with broccolini and rice is a great all-in-one meal.

Serves 4

Tomato and Mozzarella Salad

Combine sensational summer tomatoes with mozzarella, onions and fresh herbs for this classic salad.

Serves 4

Vegetarian "Veg-Head" Beans

SUBMITTED BY:

Rachael Ray

Try these beans as a side for your favorite southwest or Mexican meal, or as a vegetarian topping option for Rachael's NYC Sizzling Soft Taco with Southwest Roasted Chicken and Corn Relish.

Serves 4

INGREDIENTS:

1/4 cup canola oil
1 jalapeño pepper, seeded and finely chopped
1/2 small red onion, finely chopped
1 clove garlic, minced or grated
1 can black beans or kidney beans (15 ounces), drained
1 teaspoon ground cumin (1/3 palmful)
Salt and pepper
1 tomato, chopped
2 scallions, finely sliced

DIRECTIONS:

Place a medium size saucepot over medium heat; adding the oil. Add the jalapeño, red onion and garlic and cook for 3-4 minutes, or until slightly tender. Add the beans and cumin and mash together. Season the beans with salt and pepper and mix in the tomato and scallions.
Reduce the heat to low to keep the beans warm, stirring every now and then to keep them from burning. If the beans dry out before you are ready to use them, add a splash of water.

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