Bananas Foster Wrap
INGREDIENTS:
• 1 teaspoon unsalted butter
• 1 ripe but firm banana, cut into ¼” thick slices on the diagonal
• 2 teaspoons maple syrup
• 2 tortillas, wraps or crepes
• ¼ cup pecans, toasted and finely chopped
• 1 teaspoon dark rum
• 2 oz bittersweet or semisweet
chocolate, melted
DIRECTIONS:
1. In a medium nonstick skillet, melt butter over medium-low heat. Place banana slices in pan and cook, turning once, until very lightly browned on both sides.
2. Add maple syrup and cook until syrup bubbles and bananas are coated.
3. Lay wraps flat on a countertop. Place bananas on half of each wrap, and sprinkle with pecans and rum.
4. Fold wraps in half, then fold in half again.
5. Transfer wraps to warm plates and drizzle with chocolate. Serve immediately.
Recipe courtesy of Tumaro’s
Mango-Blueberry Smoothie Bowl
SERVES: 2
INGREDIENTS:
• 1 cup of diced mango
• ½ cup frozen blueberries
• ½ frozen banana
• ½ small avocado, pitted and diced
• ½ cup unsweetened almond milk
• 1 tablespoon almond butter
• 2 teaspoons maple syrup
• ½ teaspoon ground cinnamon
• 2 tablespoons cashews, toasted
• 2 tablespoons coconut flakes, toasted
• 1 tablespoon chia seeds
• Fresh blueberries, for serving
• ½ fresh banana, for serving
DIRECTIONS:
1. In a blender combine blueberries, mango, avocado, almond milk, almond butter, maple syrup and cinnamon. Blend until smooth.
2. Pour smoothie into a bowl. Garnish with additional blueberries, banana, cashews, coconut flakes and chia seeds.
OVERNIGHT BAKED FRENCH TOAST
Serves 8.
INGREDIENTS:
• 1 tablespoon unsalted butter, softened
• 9 Large eggs
• 2 cups whole milk
• 1½ cups heavy cream ¼ cup maple syrup
• 1½ teaspoons vanilla extract
• 1½ teaspoons ground cinnamon
• ¾ teaspoon fine sea salt
• One 20 oz loaf challah bread, cut into 1” thick slices, quartered
DIRECTIONS:
1. Butter a 9” x 13” baking dish.
2. In a large bowl, whisk together eggs, milk, cream, maple syrup, vanilla, cinnamon, and salt. Submerge each slice into the custard and arrange in prepared baking dish in a single layer, overlapping the slices. Pour remaining custard over bread. Cover with plastic wrap and refrigerate overnight.
3. Preheat the oven to 350℉.
4. Remove plastic wrap from baking dish. Bake 55-60 minutes, or until golden brown and custard has set.
5. Serve baked French toast with berries and whipped cream, if desired.
Recipe courtesy of Wild Harvest.
Everything Bagel Bacon
Breakfast Bake
Serves 6.
INGREDIENTS:
• 4 eggs, beaten
• 2 cups half and half
• ¾ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon cayenne
• 5 everything bagels, cut into 1-inch pieces (about 14 oz)
• 1 ½ cups shredded cheddar cheese (6 oz)
• 5 slices bacon, cooked and crumbled
• 2 t ablespoons everything bagel seasoning
DIRECTIONS:
1. Spr ay 9x9-inch (1.5-quart) baking dish with cooking spray.
2. In lar ge bowl, beat eggs, half-and-half, salt, pepper and cayenne with whisk until well blended. Add the bagel pieces and stir to coat. Let sit for 10 minutes. Stir again and pour half of the bread mixture into the baking dish.
3. Spr inkle 1 cup of the cheese, half of the bacon evenly over bagels and 1 tablespoon of bagel seasoning. Cover with remaining bagel mixture and sprinkle the top with remaining 1/2 cup cheese and remaining half of bacon.
4. Cover with plastic wrap. Refrigerate at least 4 hours but no longer than 24 hours.
5. Preheat oven to 350°F. Uncover baking dish and sprinkle the top with remaining 1 tablespoon bagel seasoning. Bake, uncovered, 40 to 50 minutes or until golden brown and set in the center. Let stand 15 minutes before serving.
TIPS:
• To make your own bagel seasoning, mix together 1 tablespoons poppy seeds, 1 tablespoon white sesame seeds, 1 tablespoon dried minced garlic, 1 tablespoon dried minced onion, 2 teaspoons flaky sea salt or Kosher salt
• To give this breakfast bake even more bagel flavor, cube 4 oz of cold cream cheese and scatter over the middle layer of the casserole. Recipe courtesy of UNFI.
Mango Guacamole
Ingredients:
3 ripe avocados, peeled, pitted and halved
2 tomatoes, finely chopped
1 ripe mango, peeled, seeded and diced small
¼ onion, finely chopped
1 serrano chile, finely chopped (Remove the seeds before cutting to make it less spicy.)
1½ tbsp. lime juice
2 tbsp. fresh cilantro, chopped
½ tbsp. fresh mint leaves, chopped
Salt and pepper to taste
Tortilla or pita chips to serve
Directions:
In a medium bowl, mash the avocados with a fork, leaving some chunky pieces without completely turning into mush.
Add tomatoes, mango, onion, chile, cilantro and mint.
Stir in lime juice and mix gently. Season with salt and pepper.
Note:
Our experts suggest using roma tomatoes for tangy sweetness and less water content to balance the spicy serrano chiles.
Courtesy of https://avocadosfrommexico.com/recipe/guacamole_dips/mango-guacamole
Mango Salsa
Prep time: 10 minutes
Cook time: 10 minutes
Serving size: 4
Ingredients:
•1/2 cup fresh mango, chopped
•2 tablespoons red onion, finely chopped
•1 tablespoon jalapeno pepper or bell pepper, finely chopped
•1 tablespoon fresh cilantro, finely chopped
•Juice of ½ a lime
Directions:
1.Combine mango, red onion, jalapeno, cilantro in small bowl.
2.Drizzle with lime juice and mix well.
3.Service with tortilla or corn chips.
Recipe Courtesy of Cub Foods.
Stone Fruit Salsa
INGREDIENTS:
•6 cups chopped stone fruit: peaches, plums, nectarines, apricots or cherries
•3 tablespoons chopped fresh mint, reserve a few sprigs for garnish
•1 tablespoon chopped red onion or shallot or 2 minced green onions
•1 tablespoon finely chopped seeded jalapeño (or keep the seeds for more heat)
•1 tablespoon fresh lemon or lime juice
•2 tablespoons honey
•⅛ teaspoon salt
DIRECTIONS:
1. In a bowl, toss together chopped stone fruit, chopped mint, onion, jalapeño and salt.
2. Drizzle with lime juice and honey and stir gently.
3. Refrigerate covered for 30 minutes to 2 hours.
4. Garnish with mint.
5. Serve with regular or cinnamon tortilla chips.
Corn Salsa
Serves 20.
INGREDIENTS:
•2 cups sweet corn (fresh, or frozen, thawed and drained)
•1 (15 ounce) can black beans rinsed and drained
•2 medium tomatoes seeded and diced
•½ cup tomato sauce
•¼ cup minced green onions
•¼ cup chopped fresh cilantro
•1 tablespoon minced garlic
•2 teaspoons ground cumin
•1 teaspoon sea salt
•¼ teaspoon chili powder
•Yellow corn tortilla chips
DIRECTIONS:
1. Combine all ingredients except tortilla chips in a large bowl.
2. Cover and refrigerate several hours to blend flavors.
3. Serve with tortilla chips.
Recipe courtesy of UNFI
Whipped Cheese Spread
Ingredients:
8 oz. fresh goat cheese or ricotta or mascarpone
2 oz. cream cheese
Juice from half a lemon
Zest from half a lemon
1 tbsp. honey (or other sweetener)
½ tbsp. olive oil
Salt and pepper to taste
Toppings:
Olive oil, fresh thyme, lemon zest
Directions:
Using a hand mixer or food processor, mix all ingredients until a light, fluffy texture is achieved. Top with a drizzle of olive oil, fresh thyme and lemon zest.
Serve with roasted asparagus spears, thinly sliced carrots and sugar snap peas.
Green Game Day Dip
Serves 8 (1/2 cup) servings.
INGREDIENTS:
•1 ½ cup frozen shelled edamame, thawed
•1 ½ pound fresh spinach
•1 cup light sour cream
•1 cup nonfat plain greek yogurt
•½ cup chopped green onions
•16 oz of frozen or fresh mixed vegetables: carrots, peas, corn, celery, onions, potatoes, etc
•⅛-¼ teaspoon cayenne pepper
•Pita chips, assorted fresh vegetables
Recipe courtesy of UNFI.
DIRECTIONS:
1. Place edamame in food processor or blender; process until finely chopped. Add spinach; continue processing until well combined. Transfer to large bowl.
2. Add sour cream, yogurt, mixed vegetables and cayenne. Mix until well combined; salt and pepper to taste.
3. Refrigerate for several hours.
4. Serve with pita chips or assorted fresh vegetables
Easy Hot Buffalo Chicken Dip
Makes about 3 cups.
INGREDIENTS:
• 20 ounces white or dark meat
chicken, cooked
• 1 8 ounce package cream
cheese softened
• ½ cup finely diced celery
• ½ cup blue cheese crumbles
• ½cup buffalo hot sauce
• ½ cup creamy ranch dressing
• Crackers
DIRECTIONS:
1. Combine all ingredients except crackers in a 1-2 quart slow cooker.
2. Cook on low 1-2 hours, stirring occasionally, until hot and bubbly.
3. Serve with crackers.
Recipe courtesy of UNFI.
Fresh Watermelon
Feta Skewers
INGREDIENTS
2 cups cubed watermelon
1 pint blackberries
1 cup ¾” cubed feta
Mint leaves
Balsamic or pomegranate dressing
Toothpicks, bamboo skewers or similar
INSTRUCTIONS
1. Skewer kabobs starting with watermelon, then feta cube, blackberry, mint leaf and then watermelon again.
2. Plate before drizzling with your favorite dressing.
Recipe courtesy of watermelon.org.
Crab Salad
INGREDIENTS: • 1/2 cup mayonnaise
• 2 tablespoons sugar
• 1/2 cup diced white onions
• 1 teaspoon prepared mustard
• 1/2 cup diced celery
• 2 cups diced, pared cucumber
• 1/2 cup crab meat
• 1/3 cup dry roasted, salted cashews
INSTRUCTIONS:
1. In a medium serving bowl, combine mayonnaise, onions, sugar, mustard and celery.
2. Stir in cucumber and crab meat.
3. Sprinkle with dry roasted, salted cashews.
4. Serve immediately or refrigerate until ready to use.
Number of Servings: 4
Recipe courtesy of UNFI.
PARTY PLANNER GUIDE
Made with Love Savory Sweet Cheese Board
CHEESE BOARD PREP
• Bring the goat logs to room temperature. Once soft, take a spoonful and roll cheese with your Palms into bite-sized balls. Chop pecans or walnuts into small pieces, set aside in a bowl. Chop dried cranberries into little pieces and set aside in a bowl. (Cover the honey chevre with the dried cranberry pieces, and roll the fig & grapefruit chevre in the nuts.) This can be made a day ahead. Keep in an airtight container and refrigerate.
• Fold the sliced prosciutto in half and start rolling from one to the other. Make sure that the Folded edge is face up. Spread the pieces apart a bit to shape the rose. For smaller roses, cut The sliced prosciutto in half, then fold and roll. This can be made a day or two in advance. Refrigerate.
• Slice the Balsamic BellaVitano into long pieces, making sure to include the balsamic rind on each piece.
CHEESE BOARD ASSEMBLY
1. Start with two small bowls. Add Sangria olives to one bowl and the Rose Hip spread to the other. Place on either end of your tray.
2. Add the Jacquin Rose Petal goat log near the Rose Hip spread near the edge for easy slicing. Add both the uncut and cut pieces of Sartori Balsamic BellaVitano to the other end near the Olives. Fill the hand-rolled goat cheese balls around the olives, and add the prosciutto roses around the balls.
3. Display the heart-shaped crackers near the rose petal goat log starting from the back and working your way to the edge. Add Effie’s biscuits around the Rose Hip spread.
4. Incorporate fruits such as strawberries or raspberries to fill in the holes. Garnish with a few Sprinkles of rose petals and fresh flowers.
CHARCUT ERIE ROSES
Simple, how-to instructions for that special occassion
TO MAKE SALAMI FLOWERS:
Start with approximately 30 slices of salami. Using a wine glass, fold half of the sliced salami over the top of the class. Continue adding 12-15 pieces of salami around the glass, overlapping each piece. When finished, turn the wine glass upside down to reveal a flower of salami.
CHARCUT ERIE ROSES
TO MAKE PEPPERONI ROSETTES:
Simple, how-to instructions for that special occassion
Start with 16 slices of pepperoni. Using 4 slices of pepperoni, overlap each piece and fold in half. Starting on one end begin rolling the pepperoni from one end to the other creating a rose. Stick a toothpick from one end to the other to hold it together. Display two rosettes on each pretzel.
TO MAKE SALAMI FLOWERS:
Start with approximately 30 slices of salami. Using a wine glass, fold half of the sliced salami over the top of the class. Continue adding 12-15 pieces of salami around the glass, overlapping each piece. When finished, turn the wine glass upside down to reveal a flower of salami.
TO MAKE PEPPERONI ROSETTES:
Start with 16 slices of pepperoni. Using 4 slices of pepperoni, overlap each piece and fold in half. Starting on one end begin rolling the pepperoni from one end to the other creating a rose. Stick a toothpick from one end to the other to hold it together. Display two rosettes on each pretzel.
Swiss Fondue with Roasted Cauliflower, Broccoli and Potatoes
INGREDIENTS:
• 2 lbs Broccoli trimmed into florets
• 2 lbs Cauliflower trimmed into florets
• 2 lbs Fingerling Potatoes
• 1/4 cup olive oil
• 1 package of Emmi Swiss fondue (item # 8050862)
DIRECTIONS:
1. Preheat oven to 450 .
2. Toss broccoli & cauliflower in 4 tablespoons of olive oil.
3. Spread on baking sheet & roast for 15 minutes.
4. Cut potatoes in half if needed so they are all uniform size (roughly 1 inch).
5. Cover potatoes in water and bring to a boil.
6. Salt water and reduce to simmer .
7. Cook potatoes for 12 minutes or until just tender.
8. Drizzle with olive oil.
9. Arrange Broccoli, Cauliflower and Potatoes on large serving platter.
10. Heat fondue according to instructions.
11. Place fondue in center of platter and enjoy!
Mediterranean Mozzarella in Carrozza
INGREDIENTS:
• 4 slices olive bread (slices should be at least 7” length, sliced on the bias if necessary)
• Whole milk mozzarella, grated coarsely
• 4 thin slices prosciutto
• 1 large egg (beaten)
• 2 oz Parmigiano Reggiano, grated with microplane
• Zest of 1 lemon
• Pinch of dried oregano
• A few grinds of black pepper
DIRECTIONS:
1. Preheat a panini press to medium heat (350°F).
2. Mix grated Parmigiano Reggiano with beaten egg to form a thick mixture, season with black pepper and set aside.
3. Season Mozzarella with black pepper, lemon zest, and oregano and toss to combine.
4. Layer slices of bread with one slice each of Prosciutto.
5. Mound Mozzarella mixture onto two of the slices of bread, and top with other two slices to make sandwiches.
6. Spread 1/4 of egg and Parmigiano Reggiano mixture onto the tops of both sandwiches.
7. Flip sandwiches onto panini press, egg/cheese mixture side down and spread remaining egg/ cheese mixture onto tops of sandwiches.
8. Close press and cook for 6 minutes, flipping once, until well browned on outside and melted inside.
9. Remove from press and allow to cool for 2 minutes before cutting in half and serving immediately.
Gruyere Tomato Pesto Grilled Cheese
Nurture your spirit by indulging in this decadent and delicious grilled cheese recipe.
YIELDS: 1 SANDWICH
INGREDIENTS:
• Levain bread, 2 thick slices cut on steep angle
• Dijon mustard, 1-2 tablespoons
• Butter, 2 tablespoons
• Gruyère, 1 cup shredded
• Parmigiano Reggiano ½ cup shredded
• Pesto Sauce
• Red Tomatoes, 2 thick sliced
• Italian Parsley 1 cup chopped
• Basil, ½ cup chopped
• Fresh thyme, 1 Tablespoon
• 3 Cloves minced garlic
• Olive Oil 1/2 cup
• Himilayan Pink Salt & Fresh Ground Black Pepper
DIRECTIONS:
1. Place parsley, basil, thyme and garlicin food processer, pulse until fine, thenadd olive oil in a slow stream. Drizzleover tomatoes and set aside.
2. Spread two slices of bread with butter,then spread mustard on remainingtwo slices. Alternately pile gruyere thenparmigano on both slices of bread.
3. Place in grill pan on medium heat.Slow and low is the key so the cheesewill melt and the bread won’t burn.Once the cheese starts to melt, topone slice with tomatoes and pesto. Flipsandwich over.
4. Now wait about 15 minutes until ooeyand gooey.
Fuhgetaboutit Grilled Cheese
Nurture your spirit by indulging in this decadent and delicious grilled cheese recipe.
YIELDS: 1 SANDWICH
INGREDIENTS:
• 2-3 oz Italian Taleggio
• ½ cup Parmigiano Reggiano
• 2 slices Prosciutto
• ¼ cup Roasted tomatoes, drained
• 2 slices sourdough polenta bread
• 3 tbps salted butter
• Olive Oil
• Parsley
• Dill Pickle Spears
DIRECTIONS:
1. Let ingredients stand for an hour. Drain and chop tomatoes.
2. Slice Taleggio, put on one side of bread, top with tomatoes.
3. Add dribble of olive oil to pan. Pan fry prosciutto until a little crispy (Don’t overdo it!). Reserve fat in pan.
4. Place Prosciutto on top of tomatoes. Place grated Parmesan on top of Prosciutto then top with remaining slice of bread.
5. Add dollop of butter to reserved fat in pan. Place sandwich in pan.
6. Mix grated Parmesan and with chopped parsley.
7. Flip sandwich when bread is a little golden, sprinkle some Parmesan/parsley mix to hot flipped top.
8. Flip again, add Parnesan/parsley mix to other hot top. Flip again.
9. When nice and golden on both sides, pull, cut, plate, sprinkle parsley and Parmesan.
10. Add pickles.
Breakfast Grilled Cheese
YIELDS: 2 SANDWICHES
INGREDIENTS
• 2 eggs
• Milk, 2 Tablespoons
• Salted Butter, 3 tablespoons, room temperature, divided
• Whole wheat sliced bread, 4 slices
• Parmesan cheese, 1 cup shredded
• Hickory smoked bacon, 4 slices fully cooked
• Salt & pepper, as desired
DIRECTIONS
1. Beat eggs, milk, salt and pepper in a small bowl until blended. In a nonstick pan, gently scramble the eggs, trying to keep them as light and fluffy as possible.
2. In a grilling pan, cook the bacon, reserving the bacon grease. Drain bacon on a paper towel and set aside.
3. Spread the remaining butter evenly on one side of each bread slice. Place 2 slices in grill pan using bacon grease to cook. Top the open face with shredded cheese, scrambled egg, and bacon. Cover with remaining bread, buttered side up.
4. Cook sandwiches over medium heat, turning once, until bread is toasted and cheese is melted, 2 to 4 minutes.
French Onion Grilled Cheese
YIELDS: 1 SANDWICH
INGREDIENTS
• 1 shallot finely diced
• 1 leek finely sliced lengthwise into 1-inch sticks
• 2 finely sliced scallions
• ¼ lb Comté 10 month, shredded
• 1 teaspoon Dijon mustard
• Salted butter
• 2 slices sourdough bread, thickly sliced
• Mayonnaise
DIRECTIONS
1. Mix cheese, mustard and onions together in a bowl until well combined. Melt 1 tablespoon butter in a frying pan over low heat; place 1 slice of bread in pan and pile the cheese/mustard/ onion mixture on it.
2. Place second slice of bread on top and spread mayo on top slice.
3. Cover pan and cook until bottom slice of bread is golden brown and cheese begins to melt (about 10 minutes). Flip sandwich over and continue to cook until bread is golden brown and cheese is melted. Slice and serve immediately.
Note:
The onions will cook as the cheese melts, softening their flavor; if you prefer milder onion flavors, you can sauté onions before mixing in with cheese.
EASY-TO-MAKE RA CL ETTE
EASY-TO-MAKE RA CL ETTE
Prep time: 10 minutes
Prep time: 10 minutes
Cook time: 30 minutes
Cook time: 30 minutes
Serves: 4
Serves: 4
Calories per serving: 401
Calories per serving: 401
DI RECT ION S
DI RECT ION S
1.Preheat broiler.
1.Preheat broiler.
2.Put the potatoes in a large pot; cover with cold water. Add 1 Tbsp. salt. Heat over high, uncovered, until the water boils. Reduce heat to low, partially cover and allow to simmer until the pot atoes are fork tender. Drain potatoes, return them to the pot, and cover.
2.Put the potatoes in a large pot; cover with cold water. Add 1 Tbsp. salt. Heat over high, uncovered, until the water boils. Reduce heat to low, partially cover and allow to simmer until the pot atoes are fork tender. Drain potatoes, return them to the pot, and cover.
3.Set out cornichons and other pickled items with meats on a serving tray.
3.Set out cornichons and other pickled items with meats on serving tray.
4.Drizzle vegetable oil into a cast iron skillet. Rub it around with a kitchen towel.
4.Drizzle vegetable oil into a cast iron skillet. Rub it around with a kitchen towel.
5.Cut two ¼” slices from the cheese. Single-layer the slices in the skillet. Place the skillet about 8 in. from the broiler elements. Cook until cheese is melted, bubbling, and just starting to brown at the edges.
5.Cut two ¼” slices from the cheese. Single-layer the slices in the skillet. Place the skillet about 8 in. from the broiler elements. Cook until cheese is melted, bubbling, and just starting to brown at the edges.
6.While the cheese is cooking, serve potatoes, meats and pickles onto plates. When cheese is ready, use a spatula to slide it over the potatoes. Slice more cheese and broil when ready for more.
6.While the cheese is cooking, serve potatoes, meats and pickles onto plates. When cheese is ready, use a spatula to slide it over the potatoes. Slice more cheese and broil when ready for more.
SOURCE: Christine Pittman, https://cookthestory.com/raclette
Grilled Beef Fajitas
SERVES: 6
INGREDIENTS:
• 1 (1.25 ounce) packet fajita seasoning mix
• 3 (8 ounce) Angus Beef Sirloin Steaks
• 1 red bell pepper quartered and seeded
• 1 green bell pepper quartered and seeded
• 1 medium onion sliced 1/4-inch thick
• Tortillas
• Toppings: lettuce, tomatoes, cheese, sour cream, salsa, guacamole
DIRECTIONS:
1. Prepare seasoning mix according to package directions. Place steak, peppers, onions and marinade in a 1-gallon resealable food storage bag; seal. Toss to coat; refrigerate several hours or overnight.
2. Heat grill to medium heat. Place steak, peppers and onions on grill. Grill steak, turning once, 8-16 minutes (depending on thickness) or until desired doneness is reached (145°F for medium-rare; 160°F for medium). Grill peppers and onions until desired doneness.
3. Meanwhile, prepare toppings. Slice tomato and lettuce, grate cheese, and prepare guacamole.
4. Remove steak, peppers and onions from grill and allow steak to rest 5-10 minutes.
5. Thinly slice steak; slice peppers and onions. Serve with fajita toppings and tortillas.
Pulled Pork Sliders with Toasted
Sesame Slaw
Makes 12 sliders.
INGREDIENTS:
• ⅓ cup packed brown sugar
• ¼ cup chili powder
• 1 tablespoon fine sea salt
• 1 boneless pork shoulder roast (about 4 pounds)
• ½ cup BBQ sauce, plus more for serving
• ⅓ cup mayonnaise
• 1 tablespoon soy sauce
• 2 teaspoons toasted sesame oil
• ½ head green cabbage, shredded
• 2 carrots, shredded
• ½ cup chopped cilantro
• 3 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds
• 12 slider buns, lightly toasted
DIRECTIONS:
1. In a small bowl, whisk together sugar, chili powder, and salt. Rub mixture all over pork.
2. Place pork in a slow cooker, cover, and cook on low heat until very tender, 6-8 hours (time will vary depending on the slow cooker). The meat should be fork tender.
3. Shred pork, removing and discarding excess fat. Pour liquid from slow cooker into a measuring cup and let sit 10 minutes. The fat will rise to the top. Skim off and discard fat.
4. In a large bowl, whisk together barbecue sauce and ½ cup liquid from slow cooker. Add pork and toss to coat.
5. In another large bowl whisk to combine mayonnaise, soy sauce, and sesame oil. Add cabbage, carrots, cilantro, green onion, and sesame seeds and mix well.
6. To serve, divide pork among slider buns and top with slaw. Serve warm.
Recipe courtesy of Wild Harvest.
Grilled Lamb Burgers with Kasseri
Serves 4.
INGREDIENTS:
• 1 pound ground lamb
• ½ medium red onion, grated
• 2 t ablespoons minced parsley
• 2 t ablespoons minced mint
• 2 garlic cloves, minced
• ½ teaspoon dried oregano
• ½ teaspoon fine sea salt
• ½ teaspoon black pepper
• 6 ounces Kasseri cheese
• 4 hambur ger buns, toasted
• 2 cups arugula
• 1 r ipe tomato, thinly sliced
• ½ medium cucumber, thinly sliced
• 1 small red onion, very thinly sliced
Recipe courtesy of Mt Vikos.
DIRECTIONS:
1. In a medium bowl mix lamb, onion, parsley, mint, garlic, oregano, salt, and pepper with your hands until combined. Do not overmix. Divide into four and shape into patties. Set aside.
2. P lace a grill pan over medium heat or prepare a hot grill fire. Cook or grill burgers to desired degree of doneness, flipping once to brown both sides. For last 2 minutes of cooking, place cheese on top of burgers and cook until melted.
3. P lace bottoms of burger buns on a work surface and divide arugula between them. Top with burgers, then tomato, cucumber, and onion. Top with bun tops.
Chile Lime Salmon Burgers
Serves 4.
INGREDIENTS:
• 4 hambur ger buns, lightly toasted
• 4 but ter lettuce leaves
• 1 lar ge avocado, pitted and thinly sliced
• 1 cup radish sprouts
• 2 c ans (15 oz total) salmon, drained
• ½ cup dry breadcrumbs
• ½ cup finely chopped fresh cilantro
• 1 lar ge egg
• 1 t ablespoon chili powder
• 2 garlic cloves, minced or grated
• F inely grated zest and juice of 1 small lime
• ½ teaspoon fine sea salt
• 2 t ablespoons preferred vegetable oil
• ½ cup mayonnaise
• 2 teaspoons wasabi paste
DIRECTIONS:
1. In a lar ge bowl combine salmon, crumbs, cilantro, egg, chili powder, garlic, lime zest and juice, and salt. Mix well to combine. Shape into 4 patties.
2. In a lar ge nonstick skillet heat oil over medium. Panfry burgers, turning once, until browned on both sides, about 4 minutes per side.
3. In a small bowl mix together mayonnaise and wasabi paste.
4. To serve, spread buns with wasabi mayonnaise, then top with lettuce, salmon burgers, avocado, and radish sprouts.
Recipe courtesy of Natural Sea.
Surf’n Turf with Garlic Cream Sauce
Serves 4.
INGREDIENTS:
• ½ cup cold butter
• 2 t ablespoons minced garlic
• 2 t ablespoons minced onion
• ⅛ teaspoon seafood seasoning
• ½ cup white wine
• ¼ cup heavy cream
• 1 t ablespoon chopped fresh chives
• 12 8-12 count uncooked shrimp peeled and deveined
• 4 bamboo skewers soaked in water for 30 minutes
• 4 (4 ounce) premium angus beef tenderloin filets
DIRECTIONS:
1. In medium s aucepan, melt butter over medium heat. Add in garlic and seasoning. Season with salt and pepper to taste. Sauté 1 minute.
2. A dd in wine; bring to a simmer. Simmer, stirring occasionally, until reduced by half. Add in cream and chives; continue simmering until sauce has thickened slightly (about 1 minute). Set aside and keep warm.
3. Meanwhile, prepare grill to medium heat. Place 3 shrimp on each skewer. Sprinkle shrimp and beef with pepper, if desired. Place beef on grill; grill 11-15 minutes, turning once.
4. P lace shrimp on grill a couple of minutes after the beef; grill, turning occasionally 8-10 minutes or until cooked through and opaque in color. About halfway through grilling, start brushing shrimp occasionally with a small amount of the garlic cream sauce.
5. S erve shrimp and beef with remaining garlic cream sauce.
Recipe courtesy of UNFI.
Grilled Salmon with Tarragon
INGREDIENTS:
• ¼ cup dry white wine
• Juice of ½ a lemon
• 1 tbsp Dijon mustard
• 1 tbsp chopped fresh tarragon
• 1 tbsp chopped garlic
• 12 ounces salmon fillets
DIRECTIONS:
1. In small bowl, combine wine, lemon juice, mustard, tarragon and garlic. Salt and pepper to taste.
2. Place salmon fillet in a shallow dish; pour marinade over salmon. Let stand at room temperature 30 minutes, flipping once.
3. Heat grill to medium-high heat.
4. Place salmon skin-side-up on grill. Grill 5 minutes. Carefully turn salmon over. Continue grilling 5 minutes or until salmon flakes easily with a fork.
Recipe courtesy of cub.com
Easy Corned Beef and Cabbage
SERVES: 4
DIRECTIONS:
CORNED BEEF AND CABBAGE
SERVES: 4
INGREDIENTS:
• 1/4 cup water
INGREDIENTS:
• 1/2 teaspoon ground black pepper
slices bacon
• 12 oz corned beef
coarsely chopped onion
• 4 slices bacon
tablespoons margarine
• 1 cup coarsely chopped onion
head green cabbage,
coarsely chopped
• 2 tablespoons margarine
• 1 head green cabbage, coarsely chopped
cup water
teaspoon ground pepper
corned beef
1. Cook bacon in large deep saucepan or stock pot over medium- high heat until crisp, about 6 minutes. Remove and drain on paper towels; set aside. Cook onion in remaining drippings 4 minutes or until tender.
2. Add margarine to onions and melt. Stir in cabbage, water and pepper until cabbage is coated with margarine and pan drippings. Cover; reduce heat to medium and cook about 10 minutes, stirring once halfway through.
3. Arrange chunks of corned beef over cabbage. Crumble bacon over corned beef. Cover and cook 5 minutes more or to your desired doneness.
4. Serve and enjoy!
Recipe courtesy or Cub Foods
Red Curry Chicken Chili
YIELD: 6 SERVINGS
INGREDIENTS:
• 2 tablespoons vegetable oil
• 1 pound ground chicken
• ½ cup reduced-sodium chicken broth, divided
• 1 cup chopped sweet onion
• 1 tablespoon finely chopped garlic
• 1 teaspoon grated fresh ginger
• 3 tablespoons red curry paste, divided
• 2 teaspoons garam masala
• ½ teaspoon chili powder
• 1 teaspoon salt
• 1 13.5 oz. can lite coconut milk
• 1 15 oz. can garbanzo beans, drained, rinsed
• 1 15 oz. can diced tomatoes, drained
• 1 tablespoon cornstarch
• Chopped cilantro, plain greek yogurt and warm naan bread (optional)
INSTRUCTIONS:
1. Heat oil in large saucepan over mediumhigh heat. Add ground chicken; cook 5 to 7 minutes or until crumbled and no longer pink, stirring occasionally. Remove from pan; set aside.
2. Reduce heat to medium; add 1/4 cup broth, onion, ginger, garlic to saucepan. Cook 5 minutes or until onion is tender, stirring occasionally.
3. Stir in 2 tablespoons curry paste, garam masala, chili powder and salt; cook 2 to 3 minutes more or until spices are fragrant. Stir in cooked chicken, coconut milk, chickpeas and drained tomatoes. Bring to a boil.
Recipe courtesy of Cub Foods
4. Meanwhile, stir together remaining ¼ cup chicken broth and cornstarch in small bowl. Stir in cornstarch mixture to saucepan. Reduce heat and simmer 10 minutes or until mixture has thickened. Remove from heat; stir in remaining 1 tablespoon curry paste. Top each serving with cilantro, yogurt and serve with naan bread, if desired.
BUFFALO HOT WING WRAP
Serves 4.
INGREDIENTS:
• 2 boneless skinless chicken breasts
• ½ cup buffalo-style hot sauce
• ½ cup plain nonfat Greek yogurt
• 2 tablespoons powdered ranch seasoning
• 4 - 8” sundried tomato wraps
• 2 cups shredded romaine lettuce
• 2 celery ribs, thinly sliced
DIRECTIONS:
1. On a cutting board, use a mallet or heavy skillet to pound chicken breasts to 1” thickness. Transfer to a bowl and add hot sauce. Toss to coat. Cover and refrigerate for at least 2 hours or overnight.
2. Preheat oven to 400℉. Lightly oil a large baking sheet or line with parchment paper.
3. Remove chicken from marinade and place on prepared baking sheet. Bake until the internal temperature of the chicken reaches 165℉ or it releases clear juices when cut, about 20 minutes. Transfer to a cutting board and thinly slice.
4. While chicken cooks, in a small bowl stir together yogurt and ranch seasoning.
5. Lay wraps flat on a countertop. Top with lettuce, celery, and chicken. Drizzle with yogurt sauce. Roll up and serve.
Recipe courtesy of Tumaro’s.
Spicy Shrimp Tacos with Cabbage Slaw and Spicy Mayo
Prep time: 10 minutes
Cook time: 10 minutes
Serving size: 4
Ingredients:
1 lb. shrimp, peeled and deveined
2 tbsp. olive oil
1/2 tsp. salt
1/4 tbsp. black pepper
1 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. cumin
1/4 tsp. smoked paprika
1/4 tsp. cinnamon
Slaw:
1 cup shredded or thinly sliced green cabbage
¼ cup finely diced red onion
2 tbsp. finely chopped cilantro
1 tbsp. agave nectar
Juice of 1 lime
1 tbsp. olive oil
¼ tsp. black pepper
½ tsp. salt
Mayo:
¼ cup mayonnaise
1 ½ tbsp. adobo sauce
For serving:
Tumaro’s 8” Multigrain Tortillas
Directions:
To make slaw, whisk together agave, lime juice, olive oil, salt and pepper. Toss well with cabbage, onion and cilantro and set aside while you make the shrimp.
In a mixing bowl, whisk together olive and all spices. Add in shrimp and toss well to coat.
Heat 1 tbsp. olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side.
In a small bowl, whisk together the mayo and adobo sauce.
Serve shrimp in Tumaro’s Multigrain tortillas topped with slaw and adobo mayo.
Chicken Pot Pies
Serves 4.
INGREDIENTS:
• 3 tablespoons canola or olive oil, divided
• ½ cup chopped parsnips
• ½ cup chopped carrots
• ½ cup pearl onions
• 1 cup sliced baby portobello mushrooms
• 1 cup chopped fresh asparagus spears
• 3 cups vegetable or chicken broth
• 2 tablespoons all-purpose flour
• 2 cups chopped cooked chicken
• ½ teaspoon dried thyme leaves
• Salt and ground black pepper
• 1 refrigerated pie crust, softened as directed on package
DIRECTIONS:
1. Preheat oven to 400°F. Coat four 10-ounce oven-safe custard dishes with 1 tablespoon canola or olive oil; place on baking sheet and set aside.
2. Heat 2 tablespoons oil in 5-quart saucepan over medium-high heat. Add parsnip, carrot and onions; cook 5 minutes until just tender, stirring occasionally. Add mushrooms; cook 2 minutes more. Stir in broth, flour, thyme, salt and pepper. Bring to a boil. Stir in asparagus; cover, reduce heat and simmer 10 minutes or until sauce is thickened. Add cooked chicken.
3. Meanwhile, roll pie crust into a 12-inch circle on floured work surface. Invert a custard dish onto crust and use a paring knife to cut around the dish leaving 1/8-inch overhang, cutting 4 rounds total. Discard remaining crust.
4. Ladle filling into custard cups. Top each with a round of crust and press the edges to seal. Cut a slit in the center of each pot pie.
5. Bake 16 to 18 minutes or until crust is browned. Let stand 5 minutes before serving; sauce will thicken as it stands.
Recipe courtesy of UNFI.
Soppressata Pizza
INGREDIENTS:
• 12” par-baked pizza crust or 9 oz
• pizza dough ball
• 6 oz red pizza sauce
• 6 oz mozzarella, shredded
• 2 oz fontina, shredded
• 2 oz Romano, grated
• 8 oz roasted red peppers, sliced
• 4 oz soppressata thinly sliced
• (approx. 8 slices)
• green onions, diced
BAKING INSTRUCTIONS:
Preheat oven to 400 degrees. Bake for 8 to 12 minutes or until the edges of crust are golden. Cooking times may vary.
DIRECTIONS:
1. Place pizza crust on a paper board. Use a parbaked pizza crust or roll out dough.
2. Add red pizza sauce onto the center of the crust. Spread evenly to ½ inch from the edge of the crust.
3. Add shredded mozzarella evenly on top of the sauce.
4. Sprinkle grated Romano evenly on top of the shredded mozzarella.
5. Add roasted red peppers on top of the cheese.
6. Arrange soppressata starting 1 inch from the edge of the crust.
7. Garnish the pizza with diced green onions for visual appeal (optional).
Pear and Gorgonzola Cheese
Salad
INGREDIENTS:
• 4 ounces Arugula
• 4 ounces Mesclun Greens
• 4 ounces Baby Spinach
• 1/2 cup sliced red onion
• 2 medium watermelon radishes trimmed
• 1 Bosc Pear
• 1/2 cup chopped walnuts
• Juice from 1 lemon
• 1/4 cup olive oil
• 4 oz crumbled Belgioioso crumbled Gorgonzola (item 8053260)
INSTRUCTIONS:
1. Core and thinly slice pear, radish, onion.
2. Combine in large bowl season with olive oil, salt and lemon juice.
3. Toss in arugula, mesclun and baby spinach.
4. Top with crumbled blue cheese and chopped walnuts.
Herb Roasted Sweet Potatoes
Serves: 4-6
Ready In: 55 minutes
INGREDIENTS:
• 4 Medium Organic Orange Sweet Potatoes
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh sage, chopped
• 3 -5 sprigs thyme (to garnish)
• 3 garlic cloves, minced or 3 tablespoons minced garlic
• 1⁄2 teaspoon crushed red pepper flakes
• 3 tablespoons olive oil
INSTRUCTIONS:
1. Preheat the oven to 400° F.
2. Peel and cut sweet potatoes into 1 – 1 1⁄2 inch cubes.
3. In a zip lock bag toss the sweet potatoes in the oil, thyme, garlic and pepper flakes.
4. Transfer to a rimmed cookie sheet.
5. Garnish with thyme sprigs and bake until tender, approximately 40 - 45 minutes.
6. Serve hot.
Caprese Salad with Balsamic Glaze
Servings: 4-6 servings
INGREDIENTS:
• 3 heirloom tomatoes sliced
• 1 pound fresh mozzarella, sliced ¼-inch thick
• Basil
• Salt and Pepper to taste
• Extra virgin olive oil
• Balsamic glaze
INSTRUCTIONS: Arrange the sliced tomatoes on a serving platter, alternating with the sliced mozzarella and basil leaves.
Drizzle olive oil and balsamic glaze over top. Finish with salt and pepper to taste.
Twice Baked Potatoes
Serves: 8
Prep time: 1 hour
Cook time: 20 minutes
INGREDIENTS:
• 4 Wild Harvest Organic Russet Potatoes
• 4 tbsp butter, cut into small pieces
• 1 tsp kosher salt
• Black pepper to taste
• ½ cup whole milk
• ½ cup sour cream
• 6 pieces of bacon, cooked and crumbled, divided
• 1 cup Wild Harvest shredded Sharp Cheddar Cheese, divided
• ¼ cup chopped chives, divided
• 1 Wild Harvest Organic Red Onion, finely diced
DIRECTIONS:
Preheat oven to 400˚F. Line a sheet pan with aluminum foil or parchment paper and set aside.
Wash potatoes well, dry and poke several holes in each potato. Place on sheet pan and bake for 45 minutes-1 hour, until fork tender all the way through.
Let cool until the potatoes are cool enough to handle, then slice each potato in half lengthwise. Scoop out most of the potato flesh, leaving a ¼” border around the edges and bottom of the potato.
Return the potato shells to the baking sheet. Bake for 10 minutes to crisp up the edges.
Transfer potato flesh to a mixing bowl. Mash well. Add in half of the butter, all of the salt, pepper, whole milk and sour cream. Stir or mix well. Stir in half of the crumbled bacon, half of the cheese, and half of the chives.
Fill each potato boat with mashed potato filling.
Top with remaining cheese, bacon, chives and chopped red onion.
Turn oven to broil and broil for 3-5 minutes, until topping is golden brown is melty.
Recipe courtesy of Wild Harvest.
Spaghetti & Beyond Meatballs
INGREDIENTS:
• Beyond Meatballs
• 9 oz Spaghetti (as much as you would like)
• 1 Tbsp Grated Parmesan Cheese
• 6 oz The Meatball Shop Classic Tomato Sauce For The Meatball Shop Classic Tomato Sauce: [7 cups]
• 1 ea. yellow onion, small dice (about 1 1⁄2 cups)
• 1 ea. bay leaf (fresh or dry)
• 1 sprig fresh oregano (or 1⁄2 tsp dry)
• 2 cloves garlic, peeled and roughly chopped
• 2 tbsp tomato paste
• 1⁄4 cup olive oil
• 2 t sp salt
• 2 ea. 28oz cans of canned tomatoes, chopped (preferably san marzano)
DIRECTIONS:
For The Meatball Shop Classic Tomato Sauce:
1. Cook the onions, with olive oil, oregano, bay, garlic and salt over medium heat in a large pot (12 qt) stirring constantly until soft and translucent (about 15 minutes).
2. Add the tomato paste and continue cooking for five minutes.
3. Add the canned tomatoes and stir constantly until the sauce begins to boil.
4. Continue cooking for 1 hour stirring every four or five minutes such that the sauce does not burn.
5. Season with extra salt to taste.
Finishing:
1. Cook the pasta slightly al dente and set aside
2. Bake the Beyond Meatballs according to the recipe
3. In a saute pan, add the al dente pasta and 3 oz of water, cook for about one minute as the pasta starts to absorb the water
4. Add the 6 oz of tomato sauce and toss and cook for another 3 minutes
5. Add the cooked Beyond Meatballs and continue to toss until all the spaghetti and meatballs are well coated in sauce.
6. Place into a bowl and top with grated Parmesan cheese
7. Enjoy!
Recipe courtesy of Beyond Meat.
Grilled Eggplant, Roasted Tomatoes and Burrata Cheese with Garlic Herb Breadcrumbs
INGREDIENTS:
• 1 ½ pounds Campari or cherry tomatoes (or a mix)
• 1 tablespoon balsamic vinegar
• ½ teaspoon sugar optional
• Kosher salt and freshly cracked black pepper
• 5 large garlic cloves 4 crushed, 1 minced
• 3 medium globe or Italian eggplants about 6 to 8 inches long (about 4 lb total)
• ½ cup extra virgin olive oil , divided (plus more for grill)
• 1 ½ cups fresh breadcrumbs 5 -6 slices good white bread pulsed in food processor
• ½ cup chopped fresh basil or parsley leaves, or preferably a mix, loosely packed
• ¼ cup grated Parmigiano Reggiano cheese
• 8 oz burrata cheese (2 balls, each split into quarters), room temperature.
DIRECTIONS:
For the Roasted Tomatoes:
1. Preheat oven to 375ºF.
2. Add tomatoes and the 4 crushed garlic cloves to a baking dish (we used 9x13 inch), toss with 2 tablespoons olive oil, balsamic vinegar, sugar (if using) and season with salt and pepper.
3. Roast, turning once or twice, until tomatoes are soft, and skins blister and split, about 30 - 40 minutes.
4. Set aside and reserve with any tomato liquid that may have collected. (Tomatoes can be roasted a day ahead)
For the Grilled Eggplant:
1. Prepare a gas or charcoal grill for high heat cooking (a grill pan on the stovetop will also work).
2. Chop off the top and bottom ends and peel the eggplants partially in long vertical stripes.
3. Slice eggplants into 1/2-inch thick rounds.
4. Brush each round generously with olive oil (about 3 to 4 tablespoons, total) on both sides and season with salt and pepper.
5. When grill is ready, cook until eggplant is soft and golden brown on both sides, about 5 minutes per side. If eggplant seems dry, brush on a little more oil while cooking.
6. Remove from grill to a plate, cover loosely with foil and set aside. (Eggplant can be grilled a day ahead)
For the Garlic and Herb Breadcrumbs:
1. On the stovetop, add 3 tablespoons oil and the minced garlic to a cold 8-inch skillet. Turn heat to medium and cook until the garlic sizzles and turns fragrant but not brown, about 1 minute. Add breadcrumbs and toss in the garlicky oil. Cook, stirring often, until crumbs turn golden brown, 4 minutes.Transfer crumbs to a medium bowl, let cool for a few minutes and then stir in herbs and parmesan cheese. Season with salt and pepper to taste.
2. Assemble dish by adding a layer of eggplant to a platter. Top with a layer of tomatoes, and a drizzle of the tomato cooking juices. Then add another layer of eggplant and tomatoes until all are used. Drizzle again with collected tomato juices. Nestle in chunks of burrata cheese, and sprinkle all over with garlic and herb breadcrumbs. Add a few basil leaves, if desired. Serve warm with warm, crusty bread and good, rich red wine.
Recipe courtesy of Clifton, Nerds with Knives
ROASTED DELICATA S UAS H ITH APPLES
Prep �me: 20 minutes
Cook �me: 40 minutes
Serves 4 as a side.
Ingredients
2 delicata squash, halved lengthwise and seeded, cut into inch pieces
cup pearl onions, halved
Extra virgin olive oil for d ri ling
2 Tbsp pepitas a nd or pi ne nuts
2 cups torn lacinato kale, 2-3 leaves
6 sage leaves, chopped
Leaves from 3 thyme sprigs
1 small gala apple, diced
Sea salt and fresh ly ground black pepper
Dressing
2 Tbsp. extra vi rgin olive oil
1 Tbsp app le cider vinegar
garlic clove, minced
tsp Di on mustard
Sea salt and fresh ly ground black pepper
Instruc�ons
1. Preheat the oven to 425°F and line a baking sheet with p archment paper. Place the squash and onions on the baking sheet and dri le with olive oil, add salt and pepper Arrange on the sheet so they’re not touching. Roast un�l the squash is golden brown on all sides and the on ions are so and bro wned, 25-30 minutes.
2 Make the dressing: In a small bowl, whisk together the ol ive oil, apple cider vinegar, garlic, mustard, maple syrup and a pinch o f salt and pepper. Set aside.
3. In a small pan over med ium-low heat, toss the pepitas wi th a pinch of salt and cook un�l toasted, s�rring frequently, for abo ut 2 minutes Set asid e.
4 In a medium mixing bo wl, combine the kale, sage, and thyme. Add the onions, the apples, hal f the pepitas, and hal f the dressing . Toss to coat serving dish
5 Place the serving dish into the oven for -10 minutes u s t before servin remaining dressi ng, and top with the remaining pepitas
SOURCE: h�ps:// www loveandlemons com roasted -delicata-squash
OV E BA E D MACARO I A D FETA CHEESE
Prep �me: 10 mins
Cook �me: 35 mins
Ingredients
1 lb. elbow macaroni
Bu�er for greasing
1 Tbsp bu�er
2 cups crumbled feta cheese
5 eggs
3 cups milk
Salt and pepper, to taste
1 Tsp. d ried Italian seaso ning
Tsp. garlic powder
Tsp chili powder
Tsp. sweet paprika
For op�onal topp ing:
2 Tbsp. bu�er
2 cups panko crumbs o r plain b readcrumbs
Freshly grated parmesa n cheese
Freshly chopped par sley for garnish
Instruc�ons
1 Preheat oven to 400°F Cook macaroni in salted water ac cording to package direc�ons. Drain.
2 Pour cooked macaroni into generou sly bu�ered 13x9 ba king dish and toss with 1 Tbsp bu�er Mix in crumble d feta cheese.
3. In a mixing bowl, whisk the eggs, milk, salt, pepper, Italia n se asoning, garlic powder, chili po wder and p aprika. Pou r the egg mixture over the macaroni; mixture should come about ¾ of the way up – it shouldn’ t cover the macaroni
4 Heat remaining bu�er in a fryi ng pan Add the bread cr u mbs to the pan and cook over medium-high heat, s�rring frequently un�l gol den brown. Remove from heat and sp rinkle the bread crumb s over the macaroni
5 Bake for 35 m inutes or un�l the custard sets and edges a re browned Let cool for 5 mi nutes.
6 Top with grated par mesan cheese and parsley; serve
SOURCE: https://diethood.com/baked - macaroni-feta- cheese/
FreshlyFreshlygratedparmesancheese choppedparsleyforgarnish Instruc�ons
1.
direcPreheatovento400°F.Cookmacaroniinsaltedwateraccordingto �ons. Drain. 2. Pourcookedmacaroniintogenerouslybu�ered13x9bakingdish
1Tbsp.bu�er. Mixincrumbledfetacheese.
3. powder,Inamixingbowl,whisktheeggs,milk,salt,pepper,Italianseasoning, mixtureshouldchilipowderandpaprika.Pourtheeggmixtureoverthemacaroni; comeabout¾ofthewayup – itshouldn’tcoverthemacaroni.
4. Heatremainingbu�erinafryingpan.Addthebreadcrumbstothepancookovermedium-highheat,s�rringfrequentlyun�lgoldenbrown. Remove fromheatandsprinklethebreadcrumbsoverthemacaroni.
6. Topwithgratedparmesancheeseandparsley
5. Bakefor35minutesorun�lthecustardsetsandedgesarebrowned. Letcool
for5minutes.
Wild Rice, Apple, and Mushroom
Salad with Spicy Pecans
Serves 8.
INGREDIENTS:
•2 cups wild rice
•1 teaspoon fine sea salt, divided
•1 cup pecan halves, toasted and chopped
•3 tablespoons brown sugar
•⅛ teaspoon cayenne pepper
•3 tablespoons olive oil
•2 medium leeks, halved lengthwise and thinly sliced
•12oz mushrooms, sliced
•1 tablespoon minced fresh rosemary
•1 honeycrisp apple, cored and diced
•¼ cup chopped parsley
DIRECTIONS:
1.Bring 4 cups water to a boil in a medium saucepan. Add rice and ¾ teaspoon salt, lower heat to maintain a gentle simmer, and cook, covered, until rice is tender, about 45 minutes. Drain excess liquid, if needed.
2.In a medium skillet over medium heat, combine pecans, sugar, ¼ teaspoon salt, cayenne pepper, and 1 tablespoon water. Cook, stirring, until the sugar is melted and coats the pecans, 3-5 minutes. Pour pecans onto a parchment-lined baking sheet to cool.
3.Add oil to a large skillet over medium heat. Add leeks and cook, stirring, until softened, about 5 minutes. Add mushrooms and rosemary and cook until softened, 5 minutes more.
4.In a serving bowl, stir together rice, leeks and mushrooms, and apple. Taste and season with more salt if needed. Top with pecans and parsley.
Recipe courtesy of Woodstock Farms.
Loaded Mediterranean Baked
Sweet Potatoes
Serves 4.
INGREDIENTS:
• 2 lar ge sweet potatoes
• 1 cup vegetable broth or water
• ½ cup bulgur
• 1 teaspoon fine sea salt, divided
• ½ bunch parsley, minced (about ½ packed cup)
• ¼ cup lemon juice, divided
• 3 t ablespoons olive oil
• 2 t ablespoons minced dill
• 2 t ablespoons minced mint
• ¼ teaspoon black pepper
• ¼ cup tahini
• 2 garlic cloves, minced
• ¼ cup pomegranate kernels
DIRECTIONS:
1. Preheat oven to 400°F. Place sweet potatoes on a baking sheet and roast until tender, about 1 hour.
2. In a small s aucepan, combine bulgur, broth or water, and ½ teaspoon salt. Bring to a boil, cover, and reduce heat. Cook bulgur until most of the water is absorbed and grain is tender, about 30 minutes.
3. Dr ain any excess liquid from bulgur and place in large bowl. Add parsley, 3 tablespoons lemon juice, olive oil, dill, mint, remaining ½ teaspoon salt, and pepper.
4. In a small bowl, combine tahini, garlic, and remaining 1 tablespoon lemon juice. Whisk in enough water to make a smooth consistency, about ⅓ cup. Season with salt and pepper to taste.
5. To serve, cut sweet potatoes in half lengthwise. Top with bulgur, tahini sauce, and pomegranate seeds.
Recipe courtesy of Woodstock Foods.
Chocolate Dipped Strawberries
INGREDIENTS:
• 10 ounce package Baking Chips Bittersweet, semi-sweet, or milk chocolate
• 2 pounds fresh strawberries stems attached
INSTRUCTIONS:
1. Start by washing the strawberries and then drying them VERY well. It’s so important to dry the strawberries well because, as you may know, chocolate and water do not work well together! If the strawberries are the least bit wet the chocolate will not stick.
2. Holding a strawberry by the stem, dip into the milk chocolate, lift and twist slightly, letting the excess chocolate fall back into the bowl. At this point you may dip the strawberry in coconut or nuts (or leave it plain) and then place the strawberry on the parchment paper. Repeat with the rest of the strawberries.
3. If you would like to add chocolate drizzles: microwave the milk chocolate for 30 seconds intervals, removing and stirring at each 30 second interval, until the chocolate has
melted. Repeat with the white chocolate chips until they are melted. Stir often, making sure not to burn the chocolate.
4. Chill the strawberries until the chocolate sets, about 15 minutes.
5. For a white chocolate drizzled strawberry, dip a fork in the melted white chocolate and drizzle the white chocolate over the dipped strawberries.
Note:
Feel free to add toppings to your chocolate strawberries, like crushed nuts or coconut flakes. Dip them in the topping immediately after you’ve dipped them in the melted chocolate.
