7 minute read
RECIPES
CHIMICHURRI chickpea salad COBB salad
GIVE SPRING SALADS A FRESH SPIN
tasty fresh salads
With spring and warmer weather comes salad season, offering a perfect canvas for creating refreshing meals and appetizers centered around tasty greens, juicy tomatoes and crave-worthy dressings. Give your salads an update by avoiding the same tired mixes and instead create tasty meals fit for the season.
One easy way to up your salad game is by starting with quality ingredients like Fresh Express salad blends, NatureSweet Cherubs Tomatoes and Litehouse refrigerated salad dressings. These fresh, flavorful ingredients can be combined in a dish like this Chimichurri Chickpea Salad, a perfect way to go green this spring for nearly any occasion.
Part of the appeal of dishing up a homemade salad is the unlimited options you have at your fingertips to make the bowl of greens uniquely “yours.” For many, this means one thing: the more toppings, the better. With grilled chicken, crispy bacon, tomatoes, ripe avocado, hard-boiled eggs, bleu cheese and a bed of fresh lettuce, this classic Cobb Salad offers an ideal lunch or even a quick family meal.
CHIMICHURRI CHICKPEA SALAD
1 cup fresh cilantro 2/3 cup fresh parsley 2 tablespoons dried oregano 2 garlic cloves, minced 1/4 cup red wine vinegar 2/3 cup olive oil 1/2 teaspoon salt 1/2 teaspoon pepper 1 can (14 1/2 ounces) chickpeas, drained 1/4 teaspoon crushed red pepper flakes 1 bag Fresh Express Baby Kale Mix 1 cup NatureSweet Cherubs Tomatoes, diced 1 medium avocado, diced 4 tablespoons Litehouse Avocado Ranch Dressing
In food processor, combine cilantro, parsley, oregano, garlic, red wine vinegar, olive oil, salt and pepper. Pulse until sauce is smooth.
Place chimichurri sauce in small bowl with chickpeas and crushed red pepper flakes; toss to coat. Cover and refrigerate overnight, if possible.
Divide kale, tomatoes and avocado between four bowls. Top each bowl evenly with marinated chickpeas. Drizzle with avocado ranch dressing and serve. Bring pot of water to boil. Use slotted spoon to place eggs in water. Boil 10 minutes then transfer to ice bath to stop cooking process. Peel eggs and slice.
Heat skillet over medium heat. Dice bacon and add to pan. Sauté until bacon is crispy and fat is rendered, about 7 minutes. Remove from pan with slotted spoon.
To assemble salad, start with bed of lettuce then top with hard-boiled eggs, grilled chicken, tomatoes, avocado, bacon and bleu cheese; toss in ranch dressing.
COBB SALAD
3-4 eggs 1/4 pound bacon 1 bag Fresh Express Sweet Butter Lettuce 1 pound grilled chicken 1 cup NatureSweet Cherubs Tomatoes, halved 1 ripe avocado, sliced 1/4 cup bleu cheese 1/4 cup Litehouse Homestyle Ranch Dressing
Find more ways to create easy yet delicious salads at litehousefoods.com/iheartsalad
HEARTY WHOLESOME DISHES TO (yes, please!) SUPPORT YOUR IMMUNE SYSTEM
If feeding your family wholesome meals is a daily goal, keep in mind you can serve up tasty foods that also feed your immune system by including ingredients like mushrooms.
grilled portabello gyros w/yogurt dill sauce
INGREDIENTS
4 portobello mushrooms 1 tablespoon extra-virgin olive oil 1/2 teaspoon dried oregano 1/4 teaspoon smoked paprika 2 yellow bell peppers, sliced
YOGURT DILL SAUCE
1 English cucumber, grated 1 cup whole-milk Greek yogurt 1/2 cup sour cream 2 tablespoons extra-virgin olive oil 1/2 small lemon, juice only 2 cloves garlic, minced 1 teaspoon salt 1 tablespoon minced fresh dill 4 pita breads or naan 2 tomatoes, thinly sliced 1/2 red onion, thinly sliced 1/2 head green lettuce crumbled feta cheese (optional) Remove stems from mushrooms and brush caps with wet towel. Using spoon, carefully scrape out gills. Slice mushrooms into 1/4-inch pieces and place in medium bowl with olive oil, oregano and smoked paprika.
Preheat indoor grill pan over medium-high heat. Add mushrooms and peppers; grill, tossing occasionally, until tender, 5-7 minutes.
To make yogurt dill sauce: Squeeze grated cucumber in clean towel to remove excess liquid. Add to large bowl with yogurt, sour cream, olive oil, lemon juice, garlic, salt and dill. Stir to combine.
To serve, place mushrooms and peppers in middle of pita bread. Top with tomatoes, onion, lettuce, feta, if desired, and big dollop of yogurt dill sauce.
roasted chicken, veggies & orzo
ONE SKILLET ONE BOWL ONE PAN & smells amazing! VOILA!
Recipe courtesy of Emily Weeks of “Zen and Spice”
With their earthy flavor, mushrooms – like many other fruits and vegetables – can also play a positive role in supporting a healthy immune system.
roasted chicken thighs and veggies w/mushroom orzo risotto
CHICKEN
8 boneless, skinless chicken thighs salt & pepper to taste 6 tablespoons unsalted butter 16 oz crimini mushrooms, quartered 3 zucchini, sliced in half moons 3 large carrots, thinly sliced 4 fresh rosemary and roughly chopped 4 cloves garlic, minced
ORZO
4 cups chicken or vegetable broth 1 tablespoon unsalted butter 1 tablespoon extra-virgin olive oil 1 small yellow onion, diced 2 garlic cloves, minced 16 oz crimini mushrooms, finely chopped 1 cup uncooked orzo pasta 1/8 teaspoon black pepper 1/3 cup white wine 1/3 cup shredded Parmesan cheese To make chicken: Preheat oven to 450 F.
Pat chicken dry. Season with salt and pepper, to taste. In large skillet over medium-high heat, melt butter. Sear chicken until browned, 4-5 minutes on each side.
In large bowl, toss mushrooms, zucchini, carrots, garlic and rosemary. On large baking sheet, spread vegetables. Nestle chicken into vegetables. Drizzle with butter and juices from pan.
Bake 20 minutes until chicken is cooked through and vegetables are tender.
To make orzo: In small pot over medium-low heat, warm broth.
Using skillet from chicken, add butter and olive oil over medium heat. Add onion, garlic and mushrooms. Cook, stirring occasionally, until onions soften, 3-4 minutes.
Add orzo and black pepper. Stir and cook 2 minutes. Add white wine and cook until evaporated, about 1 minute.
Add warm broth to orzo 2/3 cup at a time, stirring until liquid is absorbed. Repeat with remaining broth, waiting until last batch is absorbed before adding more. Remove from heat and stir in Parmesan.
LUCKY SHAMROCK cookies
MINT
CHOCOLATE CHIP & milk of course! COOKIES
It’s your lucky day because you don’t have to search for the pot of gold under the rainbow for this winning recipe. Throw out the old Irish classics and sweeten things up this year with some mint chocolate chip fun.
If you’re in a crunch for St. Patrick’s Day and need something glowing with green, here is a dessert that is sure to have everyone coming back for seconds (and more).
These Mint Chocolate Chip Cookies are as green as four-leaf clovers and have delicious chocolate chips mixed throughout for some extra sweet flavor. Served beside a big glass of milk, they are perfect treats for any St. Patrick’s Day party or virtual gathering.
HEAT OVEN TO 375 degrees
2 1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup butter, softened 1 1/4 cups sugar 2 eggs 30 drops green food coloring 1 teaspoon peppermint extract 1 package (12 ounces) chocolate chips
In large bowl, mix flour, baking soda and salt until blended. Set aside.
In medium bowl, beat butter and sugar until combined. Add eggs, food coloring and peppermint extract; beat until combined.
Add wet ingredients to dry ingredients; beat until combined. Stir in chocolate chips. Drop spoonfuls of cookie dough onto baking sheet.
Bake 11-14 minutes, or until edges are lightly browned. Find more recipes, celebration ideas and dessert favorites for every occasion at Culinary.net.
With so much mixing and scooping to be done, this is a great recipe for kids to get involved in the kitchen, too.
One of the best parts is the eye-catching color. Watch children’s smiling little faces as the batter turns from light brown to dark green for a priceless reaction.
After being perfectly baked, these cookies are bright, fun and will be the hit of any celebration. Soft in the middle, a little crisp on the edges and as green as can be. You can’t ask for much more on St. Patrick’s Day.
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