SCHOONER FARMS CSA WEEK 7 AUGUST 8, 2016 NEWSLETTER

Save this PDF as:

Size: px
Start display at page:

Download "SCHOONER FARMS CSA WEEK 7 AUGUST 8, 2016 NEWSLETTER"

Transcription

1 SCHOONER FARMS CSA WEEK 7 AUGUST 8, 2016 NEWSLETTER This Week s Harvest Chard - Rainbow & White Kale - 2 Types Peppers Jalapeno Peppers Green Beans Summer Squash Eggplant Cherry Tomatoes Tomatoes Berries Smidge of this and that CONTACT INFO Don Schooner - Owner Becky White-Schooner - Office & Distribution Phone Website: schoonerberries.com Distribution Days Tues. 3-6 Sat. 9-noon General Farm Hours Mon-Fri 8-3 Sat 9-12 closed on Sunday NEWS FROM THE FARM Happy Monday! Life on the farm is swell! The garden crew have been working diligently and the garden is certainly enjoying all the tlc. Several crops are winding down (dare I say summer squash) and others are ramping up. When the harvest is plenty and there are lots of extra - PLEASE - take and freeze or process to enjoy later. We encourage our members to make good use of a plentiful harvest - so if it says extra or I am begging you to take more - please do not feel piggish. Part of being in a CSA is learning to eat seasonally and that changes from year to year. Some crops fair well, some too well and some just don t do too much at all. I am happy to report the fall crops are coming along - some are struggling from the heat and dry but overall, doing well. Next week we will have potatoes! We are super excited to dig down in the dirt and see how the crop faired. The sweet potatoes are going gang busters, the vines are, I should say. This summer seems to be going way too fast. Here we are half way through the CSA already! If all goes well we will have our usual week or two extra. PAGE 1

2 Caramelized Tomato Bruschetta 1 slender baguette (8 oz.) 3 tablespoons extra-virgin olive oil, divided 1 pt. large cherry tomatoes, halved About 1/4 tsp. each kosher salt and pepper 3/4 cup whole-milk ricotta cheese 1 cup small fresh basil leaves 1. Heat a grill to medium (350 to 450 ). Cut 18 thin diagonal slices from baguette, angling knife so each slice is 3 to 4 in. long. Save remaining bread for another use. Set baguette slices on a tray and brush all over with about 1 tbsp. oil. 2. Arrange bread on cooking grate and grill with lid down, turning once with tongs, until browned, 1 to 3 minutes total. Transfer to a platter. 3. Heat a large cast-iron skillet or other oven-proof frying pan on cooking grate, with lid down, until water dances when sprinkled on skillet, 8 to 10 minutes. Add 1 1/2 tbsp. oil and spread with a heatproof brush. Pour tomato halves into pan, then quickly turn with tongs so all are cut side down. Sprinkle with 1/4 tsp. each salt and pepper. Cook with grill lid down, without stirring, until juices evaporate and tomatoes are blackened on cut side, 10 to 15 minutes. Gently loosen tomatoes from pan with a wide metal spatula as they re done and transfer to a bowl. 4. Spoon ricotta into a bowl and drizzle remaining 1/2 tbsp. oil on top. Put basil in another bowl. Set out toasts with tomatoes, ricotta, basil, salt, and pepper so people can build and season their own bruschettas. Sunset MAY 2014 PAGE 2

3 LENTIL LASAGNE WITH RAINBOW CHARD AND BUFFALO FETA Serves 4 You may use a good quality feta if you can t find buffalo feta. For the lentil filling: 2 cans of lentils, drained 1 can crushed tomatoes 1 small jar of tomato paste 3 Tbsp olive oil For the vegetable layers: 6 large sweet potatoes, peeled and very finely sliced Large bunch of rainbow chard, stems removed* *you could also use silverbeet, spinach or kale For the bechamel sauce: 2 Tbsp butter 2 Tbsp rice, corn or potato flour 1 cup whole milk Large handful of fresh herbs, roughly chopped* 1/4 tsp nutmeg 100g buffalo feta, crumbled *I used parsley, chives and basil 1. To prepare the lentil filling, add the lentils, crushed tomatoes, tomato paste and olive oil in to a bowl. Season with a good pinch of sea salt and pepper, and then mix well. 2. Melt the butter in a saucepan over medium heat. Add the flour and stir to mix. Cook for 1-2 minutes until bubbling and golden brown. Pour in the milk, and whisk well until smooth. Add the herbs, nutmeg and a pinch of sea salt and pepper. Continue to whisk until the sauce thickens. Remove from the heat. 3. To assemble the lasagne, first add a layer of sweet potato, then a layer of chard. Top with the lentil sauce and then layer again with the sweet potato and chard. 4. Pour the bechamel sauce over the lasagne, and then sprinkle over the crumbled feta. 5. Bake in the oven for 45 minutes or until golden on top and bubbling around the edges. Leave to cool slightly before serving. petite kitchen.com PAGE 3

4 Tomato and Herb Salad with Fresh Chive Cheese 2 pounds assorted vine-ripened tomatoes 12 to 14 slices Fresh Chive Cheese or fresh mozzarella About 1 tsp. sea salt 1 1/2 tablespoons red wine vinegar 1/2 teaspoon honey 1/4 cup extra-virgin olive oil 2 to 3 sprigs marjoram, plus flowers if any 10 to 12 basil leaves, plus flowers if any 1. Slice large tomatoes; leave small tomatoes whole, or cut in wedges or halves. Arrange on a platter with cheese. 2. In a small bowl, whisk 1 tsp. salt, the vinegar, and honey until salt is dissolved; whisk in olive oil. Spoon over tomatoes. 3. Strip marjoram leaves and flowers from sprigs onto salad. With kitchen scissors, snip basil leaves and flowers over tomatoes. Sprinkle with salt to taste. Sunset AUGUST 2008 Store tomatoes stem side down. One of America s most beloved vegetables (which is technically a fruit) most people know that tomatoes will last longer sitting on the countertop than in the fridge. But here s a trick to get them to last even longer: Store tomatoes stem side down to prevent air from getting into (and moisture from exiting) the little scar at the top of the tomato where it used to be attached to the plant. This will slow their decline significantly. Follow this golden rule unless you have tomatoes with the stems still attached, as you can sometimes buy in the supermarket. Those should be stored on the counter stem side up. PAGE 4

5 Tomato and Sweet Onion Crumble 1 tablespoon olive oil 2 sweet onions (about 1 lb. total), such as Walla Walla or Oso, peeled and thinly sliced 3 cloves garlic, peeled and minced 2 pounds ripe tomatoes, rinsed, cored, and sliced (1/4 in. thick) 1/3 cup chopped fresh basil 3 tablespoons chopped fresh oregano leaves Salt and pepper 4 slices crusty artisan-style bread (each about 1 in. thick and 3 by 5 in.), cut into chunks 1/4 cup (1/8 lb.) butter 1/2 cup grated parmesan cheese 1. Heat oil in a 10- to 12-inch frying pan over medium heat. When hot, add onions and garlic. Stir frequently until onions are limp and beginning to brown, about 6 minutes. Pour into a 2- to 3-quart baking dish with sides at least 2 inches high, and spread onions level. Top evenly with tomato slices, basil, and oregano. Sprinkle generously with salt and pepper. 2. In a food processor, whirl bread with butter and cheese until mixture forms coarse crumbs. Sprinkle evenly over tomatoes. 3. Bake in a 350 oven until topping is golden brown and juices are bubbling, 20 to 25 minutes. Cool 5 minutes and serve warm. Megan Wentworth, Portland, OR, Sunset AUGUST 2004 PAGE 5

6 RECIPES Risotto-Stuffed Tomatoes 8 medium, firm-ripe red tomatoes on the vine, with small stems (2 1/3 lbs. total) 4 tablespoons extra-virgin olive oil, divided 1/2 cup chopped onion 1 garlic clove, minced 2/3 cup medium-grain white rice 3/4 teaspoon kosher salt 1/2 teaspoon pepper 1/8 to 1/4 teaspoon red chile flakes 2 tablespoons chopped parsley 2 tablespoons chopped basil leaves 1/3 cup grated parmesan cheese Flaked sea salt (optional) 1. Cut tops from tomatoes about 3/4 in. from stems (keep leaves and small stems attached) and set aside. Working over a food processor and using a teaspoon, carefully scoop out tomato pulp and juices, leaving only the outer walls. Purée pulp and juices, then measure; you should have 2 cups. Trim a very thin slice from base of tomatoes so they sit flat (if you get a hole, patch from the inside with a tomato slice). 2. Heat 3 tbsp. oil in a medium saucepan over medium heat. Cook onion and garlic, stirring occasionally, until lightly browned, about 5 minutes. Add rice, kosher salt, pepper, and chile flakes, stirring to coat. Stir in tomato purée and 1/4 cup water. 3. Cook uncovered, stirring occasionally, until liquid is reduced to the surface of rice, 8 to 10 minutes. Reduce heat to medium-low, cover, and cook, stirring once or twice, until rice is cooked through, about 15 minutes. 4. Meanwhile, preheat oven to 450 with a rack in the top third of oven. Grease a shallow baking dish with some of remaining oil. Stir parsley, basil, and cheese into risotto. Divide risotto evenly among tomato shells, mounding it a bit, and set in oiled dish, rice side up. Brush reserved tomato tops with oil and loosely set on tomatoes. Sprinkle tops with sea salt if you like. 5. Bake until tomatoes soften a bit, 12 to 15 minutes. Serve warm or at room temperature. Sunset AUGUST 2013 PAGE 6

The Four Seasons. Menu

The Four Seasons. Menu The Four Seasons Menu Strawberry Rhubarb Loaf Rhubarb Jam Lemon Orzo with Asparagus Asparagus Soup Summer Pea Risotto Pea and Scallion Soup Shaved Squash Salad with Tomatoes, Zucchini Blossoms, Ricotta,

More information

Submitted by apprentice Cheryl Kastanowski, adapted from Harmony Valley

Submitted by apprentice Cheryl Kastanowski, adapted from Harmony Valley Meal Plan Menu Thursday: Grilled Romaine From foodnetwork.com 2 heads romaine lettuce Extra-virgin olive oil Citrus Caesar Vinaigrette, recipe follows Parmigiano-Reggiano Citrus Caesar Vinaigrette: 1 clove

More information

%FMJDJPVT %*"#&5&4 3&$*1&4

%FMJDJPVT %*#&5&4 3&$*1&4 %FMJDJPVT %*"#&5&4 3&$*1&4 :63* &-,"*. Apple Orchard Oatmeal Oatmeal 1 cup cold water 1/2 cup old fashioned rolled oats (steel cut is best) 1 pinch salt (optional) Apple Pie Topping 1 tsp stevia or xylitol#

More information

Easy Italian Wedding Soup

Easy Italian Wedding Soup 2 packed cups arugula Crunchy Winter Salad 2 celery sticks (about 1 cup), thinly sliced on the diagonal 4 radishes, thinly sliced 1 apple, cored and thinly sliced 1/4 cup gouda, sliced 1/2 cup toasted

More information

Swiss Chard with Raisins and Almonds Recipe from Epicurious.com

Swiss Chard with Raisins and Almonds Recipe from Epicurious.com Swiss Chard with Raisins and Almonds Recipe from Epicurious.com Ingredients 1/2 cup dry sherry 1/2 cup raisins 2 tablespoons olive oil 1/2 cup sliced almonds 4 garlic cloves, thinly sliced 4 bunches Swiss

More information

VEGETARIAN BBQ RECIPES

VEGETARIAN BBQ RECIPES VEGETARIAN BBQ RECIPES From Grilled Veg to Quinoa Burgers find your Veggie BBQ inspiration this summer and create your own dishes. #MeatFreeMonday all year round! GRILLED BRIE 1 Wheel of Brie 1/4 c. olive

More information

Broccolini Recipe Guide

Broccolini Recipe Guide Broccolini Recipe Guide The one and only. Mann Packing was responsible for introducing Broccolini - a sweet, long-stemmed broccoli/chinese kale hybrid - to the United States, and is its sole U.S. grower

More information

Shopping List WEEK 09

Shopping List WEEK 09 Shopping List WEEK 09 2016 paleoplan.com Shopping List WEEK 09 2016 paleoplan.com Shopping List WEEK 09 2016 paleoplan.com Shopping List WEEK 09 2016 paleoplan.com Prep List WEEK 09 Here is a prep list

More information

UTAH STATE FAIR - Cooking With Fall Produce Teresa C. Hunsaker Utah State University Extension Educator

UTAH STATE FAIR - Cooking With Fall Produce Teresa C. Hunsaker Utah State University Extension Educator UTAH STATE FAIR - Cooking With Fall Produce Teresa C. Hunsaker Utah State University Extension Educator CARMELIZED ROASTED VEGETABLES This recipe separates the vegetables into two or three baking dishes

More information

Week 4 Recipes. Instructions: Reheat cooked quinoa in saucepan, remove from stove stir in egg white, vanilla, milk and spices.

Week 4 Recipes. Instructions: Reheat cooked quinoa in saucepan, remove from stove stir in egg white, vanilla, milk and spices. Week 4 Recipes Quinoa Chia Spiced Breakfast bowl 1 cup quinoa cooked quinoa o Quinoa Tip: You can use a pre-cooked quinoa. Trader Joes has a great one. Or make quinoa night before (note you need to soak

More information

Thanksgiving Dinner for 8

Thanksgiving Dinner for 8 Thanksgiving Dinner for 8 Herb Roasted Turkey Breast with Pan Gravy 1 small onion, peeled and coarsely chopped 1 lemon, scrubbed clean 12 fresh sage leaves Large handful fresh flat- leaf parsley (about

More information

Quick & Easy Pear and Arugula Salad

Quick & Easy Pear and Arugula Salad Recipes Quick & Easy Pear and Arugula Salad Anchovy Stuffed Olive Salad Arugula & Pomegranate Salad Asian Style Pasta Salad Black Bean Salad Black Eye peas & Spinach Salad Blood Orange & Fennel Salad Caribbean

More information

Help Your Diabetes: Menu & Recipes for Week 2

Help Your Diabetes: Menu & Recipes for Week 2 Snack Dinner Snack Lunch Snack Breakfast Help Your Diabetes: Menu & Recipes for Week 2 Sunday Monday Tuesday Wednesday Thursday Friday Saturday 2 Eggs Over Easy 2 Canadian Bacon Red Pepper strips 2 Scrambled

More information

Remaining Ingredients: 2 cups (16 oz.) mild salsa verde, either homemade or store bought 10 corn tortillas 4 oz. (1 cup) grated Monterey Jack cheese

Remaining Ingredients: 2 cups (16 oz.) mild salsa verde, either homemade or store bought 10 corn tortillas 4 oz. (1 cup) grated Monterey Jack cheese Meal Plan Menu Thursday: Buttermilk Dressing From The Practical Produce Cookbook by Ray and Elsie Hoover 1 cup buttermilk 1 cup mayonnaise or salad dressing 1 tbsp. fresh dill or 1 tsp. dried dill 1 tbsp.

More information

Help Your Diabetes: Menu & Recipes for Week 20

Help Your Diabetes: Menu & Recipes for Week 20 Snack Dinner Snack Lunch Snack Breakfast Help Your Diabetes: Menu & Recipes for Week 20 Sunday Monday Tuesday Wednesday Thursday Friday Saturday Cream of Buckwheat* 2 Scrambled Eggs Artichoke Hearts Bell

More information

Chicken Gyros with Cucumber Salsa and Tsatsiki

Chicken Gyros with Cucumber Salsa and Tsatsiki Chicken Gyros with Cucumber Salsa and Tsatsiki Adapted from Gourmet Magazine 2 small cucumbers, divided 1 1/2 cups Greek yogurt (3/4 pounds) 1 teaspoon fresh lemon juice, divided 5 garlic cloves, minced,

More information

Chicken, Millet, and Mushroom One-Skillet Meal

Chicken, Millet, and Mushroom One-Skillet Meal Chicken, Millet, and Mushroom One-Skillet Meal Servings: 6-8 2 tablespoons canola or olive oil, divided 2 pounds chicken tenderloins Salt and pepper to taste 1 large yellow onion, chopped 1/2 pound mushrooms,

More information

Apple Brie Omelet. 2 eggs 2 tsp cream (or milk) salt & pepper, to taste 2 tbs brie cheese, diced

Apple Brie Omelet. 2 eggs 2 tsp cream (or milk) salt & pepper, to taste 2 tbs brie cheese, diced Breakfast Apple Brie Omelet 1/2 apple, peeled, cored and thinly sliced 2 1/2 tbs butter, divided 2 eggs 2 tsp cream (or milk) salt & pepper, to taste 2 tbs brie cheese, diced Melt 1 tablespoon butter in

More information

Baked Encrusted Salmon

Baked Encrusted Salmon Baked Encrusted Salmon 2 6-oz. wild Alaskan salmon filets 2 tsp. olive oil 1 lime 4 tsp. IsaCrunch Seasonings (garlic powder, onion powder, pepper) Yields: 2 servings, Calories 323 Grilled Chicken Breast

More information

Barramundi and Lemon Butter

Barramundi and Lemon Butter Barramundi and Lemon Butter Serves: 4 Prep Time: 10 Cook Time: 10 4 Australis Barramundi fillets 2 tsp. olive or canola oil 2 Tbsp. butter 1 clove garlic, minced 3 Tbsp. fresh or bottled lemon juice 5

More information

2018 Summer CSA Recipes Week 5

2018 Summer CSA Recipes Week 5 CLASSIC CARROT SUMMER SALAD 10 oz. Shredded Carrots (or julienne 1 or 2 Carrots) 1/2 Cup Raisins 1/2 Cup Fresh Pineapple, diced 1/2 Cup Apple, diced 1/4 Cup Grapes, diced 1/4 Cup Mayonnaise (give Spectrum

More information

Cauliflower and Chickpea Curry Recipe from epicurious.com

Cauliflower and Chickpea Curry Recipe from epicurious.com Cauliflower and Chickpea Curry Recipe from epicurious.com 1 medium-large cauliflower (about 1 3/4 pounds), trimmed Sea salt 2 tablespoons sunflower oil 3 onions, chopped 4 garlic cloves, chopped 1 teaspoon

More information

Your Meal Plan. Day 1 BREAKFAST LUNCH DINNER. Jump to Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7. Scrambled Eggs with Spinach and Feta

Your Meal Plan. Day 1 BREAKFAST LUNCH DINNER. Jump to Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7. Scrambled Eggs with Spinach and Feta Your Meal Plan To make changes or re-build this plan, log in at www.eatthismuch.com Jump to Day 1 Day 2 Day 3 Day 4 Day 5 Day 6 Day 7 If these links don't work, scroll to the bottom to make sure the whole

More information

2018 Summer CSA Recipes Week 2

2018 Summer CSA Recipes Week 2 2018 Summer CSA Recipes Week 2 Creamy Garlic Scape Dip INGREDIENTS 10 garlic scapes 1/4 cup almonds 2 tbs. sunflower seeds 2 tbs. olive oil 1/4 cup freshly grated parmesan cheese salt and pepper 1/2 cup

More information

OUR T h a n k s g i v i n g M e n u

OUR T h a n k s g i v i n g M e n u OUR T h a n k s g i v i n g M e n u Buttercup Squash and Pear Soup Sage Butter Roasted Turkey with Apple Cider Gravy Whole Grain Lentil Stuffing Cranberry Orange Sauce Spiced Mashed Sweet Potatoes Coconut

More information

BANANA OATMEAL PANCAKES Submitted by Varneega T.

BANANA OATMEAL PANCAKES Submitted by Varneega T. SPRING COOK BOOK BANANA OATMEAL PANCAKES Submitted by Varneega T. 5 minutes 2 bananas 2 eggs ½ cup rolled oats ½ tsp baking powder 1 tbsp peanut butter ½ tsp cinnamon Pinch of salt Toppings Maple syrup

More information

websolutions.com/holidays2017 Preheat oven to 375 F and grease a baking tray.

websolutions.com/holidays2017 Preheat oven to 375 F and grease a baking tray. 2017 Recipe Cards Candied Nuts 1/2 cup water 1 cup white sugar 1 tbsp ground cinnamon 2 cups whole almonds This recipe can easily be doubled. You can also use pecans or walnuts. Combine the water, sugar,

More information

Soup s On! Recipes for the Crock Pot: Vegetable Beef Stew. Menu

Soup s On! Recipes for the Crock Pot: Vegetable Beef Stew. Menu Soup s On! Menu Vegetable Beef Stew Southwestern Pork Chili Chicken and Wild Rice Soup African Chickpea Soup Vegetable Barley Soup Asparagus Soup Poule au Pot Cream of Cauliflower Soup Sweet Potato Soup

More information

Apple, Bacon Brussels Sprouts

Apple, Bacon Brussels Sprouts Vegetables Apple, Bacon Brussels Sprouts 8 oz brussels sprouts 2 slices bacon 1 granny smith apple 1 tbs apple cider vinegar Preheat oven to 450 F Peel, core, and dice the apple, toss it with a splash

More information

Shopping List WEEK 12

Shopping List WEEK 12 Shopping List WEEK 12 2015 paleoplan.com Shopping List WEEK 12 2015 paleoplan.com Shopping List WEEK 12 2015 paleoplan.com Shopping List WEEK 12 2015 paleoplan.com Prep List WEEK 12 Here is a prep list

More information

Classic Holiday Menu

Classic Holiday Menu Classic Holiday Menu Herb Roasted Turkey Baked Sage Dressing Not Too Sweet Potato Casserole Green Bean Casserole with Bacon Simple Pan Gravy Cranberry Chutney Classic Mashed Potatoes Yeast Rolls Chocolate

More information

COOKBOOK. Recipes brought to you by. Los Rios Community College District. Employees

COOKBOOK. Recipes brought to you by. Los Rios Community College District. Employees COOKBOOK Recipes brought to you by Los Rios Community College District Employees Fall 2014 APPETIZERS & DIPS Greek Nachos with Feta Ingredients 2 pounds tomatoes, seeded and finely chopped 1/2 small red

More information

ONION MEDITERRANEAN VEGETARIAN SANDWICH Yield: 24 Sandwiches

ONION MEDITERRANEAN VEGETARIAN SANDWICH Yield: 24 Sandwiches ONION MEDITERRANEAN VEGETARIAN SANDWICH Yield: 24 Sandwiches 6 lbs. Jumbo yellow onions, peeled and cut in 1/4-inch slices 1/3 C. Minced fresh garlic 48 (2 oz.) Eggplant slices 1-1/2 C. Prepared pesto

More information

Weekly Meal Plan Recipes

Weekly Meal Plan Recipes Coconut Cashew Granola 1/8 cup Medjool date 2 Tbsp boiling water 1/2 cup sunflower seeds 1/2 cup slivered almonds 1/2 cup cashews 1 cup coconut flakes 1/8 cup coconut oil 1/8 cup cashew butter 1/4 tsp

More information

May 2006 Meal (Season finale) Menu: "Old West"

May 2006 Meal (Season finale) Menu: Old West May 2006 Meal (Season finale) Menu: "Old West" Recipes Rattlesnake eggs (Jalapenos stuffed with chorizo and cream cheese) Makes 12 servings 2 tablespoons vegetable oil 2 tablespoons finely minced onion

More information

Avocado Toast with Garbanzo Beans

Avocado Toast with Garbanzo Beans Avocado Toast with Garbanzo Beans Makes 1 serving Prep time 10 min 1 large avocados 1/2 cup cherry tomatoes 1/4 cup garbanzo beans 1/2 lemon 1 Tbsp. olive oil 1 Tbsp. parsley 1 tsp. red pepper flakes Salt

More information

Shopping List WEEK 11

Shopping List WEEK 11 Shopping List WEEK 11 2016 paleoplan.com Shopping List WEEK 11 2016 paleoplan.com Shopping List WEEK 11 2016 paleoplan.com Shopping List WEEK 11 2016 paleoplan.com Prep List WEEK 11 Here is a prep list

More information

Bison Chili. Ingredients. Directions

Bison Chili. Ingredients. Directions Bison Chili 3 tbsp extra-virgin olive oil 12 oz ground bison ½ tsp salt ½ tsp freshly ground black pepper 1 small onion, finely chopped 2 garlic cloves, mashed 1 tbsp ground cumin 1 tbsp chili powder 1

More information

jmtf.org ARUGULA ARUGULA PESTO ¼ cup pine nuts 2 cups mature arugula ½ cup freshly grated asiago cheese ½ cup extra virgin olive oil

jmtf.org ARUGULA ARUGULA PESTO ¼ cup pine nuts 2 cups mature arugula ½ cup freshly grated asiago cheese ½ cup extra virgin olive oil ARUGULA ARUGULA PESTO ¼ cup pine nuts 2 cups mature arugula ½ cup freshly grated asiago cheese ½ cup extra virgin olive oil 1 clove garlic, smashed Salt Preheat the oven to 350 F. Toast the pine nuts in

More information

Hospice of the Upstate Summer Cookbook

Hospice of the Upstate Summer Cookbook Hospice of the Upstate 2015 Summer Cookbook Spicy Chicken and Tomato Pasta 1 pound penne (regular or gluten free) 2 tablespoons olive oil 6 cloves garlic, minced 1 teaspoon red pepper flakes 1 skinless,

More information

ACORN SQUASH WITH BROWN RICE AND TURKEY SAUSAGE

ACORN SQUASH WITH BROWN RICE AND TURKEY SAUSAGE ACORN SQUASH WITH BROWN RICE AND TURKEY SAUSAGE Yield: 4 Servings TOTAL TIME: 45 minutes 2 acorn squash (about 2½ pounds) (each cut crosswise in half and seeded) 1 Tbsp. olive oil ½ pound sweet or hot

More information

September Recipes. Back to School, Fast & Easy

September Recipes. Back to School, Fast & Easy Metabolic Medical Centers September Recipes Back to School, Fast & Easy Balsamic Bruchetta Chicken Best Chicken Chicken Scallopini w/ Tomato Salad Chinese 5-Spice Tilapia Eggplant Tomato Salad Garlic Grilled

More information

GREEN POWER CHOPPED SALAD

GREEN POWER CHOPPED SALAD GREEN POWER CHOPPED SALAD INGREDIENTS: SALAD: 2-cups (7 oz.) chopped Boston lettuce 2-cups (7 oz.) chopped Arugula + Kale blend (or one or the other) 1/4 cup (1 oz.) finely chopped parsley ½ ripe green

More information

Sunday. Monday. Tuesday. Wednesday. Thursday. Friday

Sunday. Monday. Tuesday. Wednesday. Thursday. Friday Breakfast Lunch Dinner Sunday Spinach Feta Frittata Rosemary Roast Chicken and Parmesan Garlic Roasted Mushrooms Monday Chicken and Bacon with Spinach Tuesday Savory Chicken Breakfast Sausage Salmon with

More information

Good-for-you. minute 20- food fast! Grilled Turkey with Corn, Tomato and Sweet Pepper Salsa PAGE 3

Good-for-you. minute 20- food fast! Grilled Turkey with Corn, Tomato and Sweet Pepper Salsa PAGE 3 Good-for-you minute mealshealthy food fast! 20- Grilled Turkey with Corn, Tomato and Sweet Pepper Salsa PAGE 3 For more goodfor-you recipes, go to familycircle.com/ healthyfamilydinners. Gingered Tilapia

More information

Good-for-you. minute 20- food fast! Grilled Turkey with Corn, Tomato and Sweet Pepper Salsa. page 3

Good-for-you. minute 20- food fast! Grilled Turkey with Corn, Tomato and Sweet Pepper Salsa. page 3 Good-for-you minute mealshealthy food fast! 20- Grilled Turkey with Corn, Tomato and Sweet Pepper Salsa page 3 For more goodfor-you recipes, go to familycircle.com/ healthyfamilydinners. Gingered Tilapia

More information

Culinary Herb Recipes

Culinary Herb Recipes Culinary Herb Recipes Janie E. Squier Rockwall County Master Gardener County Extension Agent Emerita HERBAL CHEESE SPREAD HERBAL VINEGARS Herbal vinegars are a favorite way to enjoy the flavors of the

More information

August Recipes. Summer Soups & Salads

August Recipes. Summer Soups & Salads Metabolic Medical Centers August Recipes Summer Soups & Salads 3 Bean Salad Asian Salmon Salad Basil Beef Salad Cold Tomato and Cucumber Soup Cold Tomato Soup Couscous Salad Gezpacho with Fresh Shrimp

More information

VITALMEALS Healthy Eating Made Simple! VitalMeals Week 14 Day 1 Southwest Chicken Salad Day 2 Black Pepper Citrus Chicken Balsamic Roasted Brussel Spr

VITALMEALS Healthy Eating Made Simple! VitalMeals Week 14 Day 1 Southwest Chicken Salad Day 2 Black Pepper Citrus Chicken Balsamic Roasted Brussel Spr VitalMeals Week 14 Day 1 Southwest Chicken Salad Day 2 Black Pepper Citrus Chicken Balsamic Roasted Brussel Sprouts Parmesan Creamed Spinach Day 3 Indian Curry Cauliflower Rice Day 4 Steak and Herbs Tomato

More information

Paleo Cinnamon Bun Doughnut

Paleo Cinnamon Bun Doughnut PALEO BREAKFAST 1 Paleo Cinnamon Bun Doughnut Cook Time: 10 min Serving: 10 3/4 cup coconut flour, sifted 1 cup almond flour, sifted 1/2 tsp baking soda 1 T cinnamon 4 large eggs, lightly whisked 1/2 cup

More information

Baked Havarti Chili Chicken

Baked Havarti Chili Chicken Chicken Baked Havarti Chili Chicken 4 boneless, skinless chicken breast halves (or a pack of chicken thighs) 1 8oz package sliced fresh mushrooms 2 4oz cans chopped green chilis 4 oz sliced Havarti cheese

More information

Recipes PORK LOIN ROAST

Recipes PORK LOIN ROAST NOTES & TIPS: Roasts are easier to carve if allowed to set 15-20 minutes after removing from oven. Because meat continues to cook after removal from oven, it should be removed when thermometer registers

More information

Paula Kraft s Artichoke Recipes

Paula Kraft s Artichoke Recipes Paula Kraft s Artichoke Recipes Grilled Artichokes Serves 6 to 8 3 whole artichokes 1 lemon 1 tablespoon salt 1 tablespoon whole peppercorns 4-6 cloves garlic 3 tablespoons olive oil If using a grill that

More information

CONTENTS GOLD PEPPADEW & FETA MEDITERRANEAN JALAPEÑO. Terrific Toad-In-The-Hole 6. Pea & Pesto Sausage Lasagna 8. Mustardy Sausage Rolls 10

CONTENTS GOLD PEPPADEW & FETA MEDITERRANEAN JALAPEÑO. Terrific Toad-In-The-Hole 6. Pea & Pesto Sausage Lasagna 8. Mustardy Sausage Rolls 10 1 CONTENTS GOLD Terrific Toad-In-The-Hole 6 Pea & Pesto Sausage Lasagna 8 Mustardy Sausage Rolls Full English Breakfast with a Twist 12 Sausage, Onion & Mustard Tart 1 PEPPADEW & FETA Hip n Happenin Sausages

More information

Clean Cut Nutrition Week 1 Approved Recipes

Clean Cut Nutrition Week 1 Approved Recipes Clean Cut Nutrition Week 1 Approved Recipes Clean Cut Detoxing Vegetable Soup 1 onion diced 2 carrots chopped 3 celery stalks chopped 1 cup butternut squash ½ to 1 zucchini, chopped (depending on size)

More information

ounces sliced turkey Two slices of whole wheat bread; 2 cheese; 1 small meat; 2 lettuce leaves; 1 slice apple Leftover Bib and burrito bowl

ounces sliced turkey Two slices of whole wheat bread; 2 cheese; 1 small meat; 2 lettuce leaves; 1 slice apple Leftover Bib and burrito bowl Weekly Menu Monday Tuesday Wednesday Thursday Friday Saturday Sunday Smoothie Breakfast Chicken Sausage Frittata; 1/3 cup fresh berries Snack 1/3 cup of Hummus & 5 baby carrots Lunch Bib and Burrito Bowl

More information

3. Marinated Crucifers and Friends This is a wonderful appetizer to take to a pot luck. The longer it marinates the better it tastes!

3. Marinated Crucifers and Friends This is a wonderful appetizer to take to a pot luck. The longer it marinates the better it tastes! 1. Cauliflower Popcorn - yields approximately 8 appetizer servings Here is another surprisingly delicious appetizer. It can be served fresh out of the oven or at room temperature. 2 Tbsp. olive oil, approximately

More information

FRESH FROM THE GARDEN:

FRESH FROM THE GARDEN: Baked Ziti and Summer Veggies FRESH FROM THE GARDEN: Creative Recipes Using Farmers Market Produce 4 oz uncooked ziti pasta 1 Tbsp olive oil 2 cups chopped yellow squash 1 cup chopped zucchini 1/2 cup

More information

MY MEAL PLAN WEEK 1 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

MY MEAL PLAN WEEK 1 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY MY MEAL PLAN WEEK 1 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY SUBJECT CALORIES SUBJECT CALORIES SUBJECT CALORIES SUBJECT CALORIES SUBJECT CALORIES SUBJECT CALORIES SUBJECT CALORIES BREAKFAST

More information

Eating Well: Easy Main Dishes for Summer. May Tex-Mex Casserole

Eating Well: Easy Main Dishes for Summer. May Tex-Mex Casserole Eating Well: Easy Main Dishes for Summer May 2019 Tex-Mex Casserole (Tex-Mex Spice Blend) 1 tablespoon chili powder 1 ½ teaspoon ground cumin 1 teaspoon smoked sweet paprika ¼ teaspoon cayenne pepper,

More information

Diabetic Spinach and Cheese Omelets

Diabetic Spinach and Cheese Omelets Diabetic Spinach and Cheese Omelets 2 large eggs 1 tablespoon butter 1 cup coarsely chopped spinach 1/3 cup chopped tomatoes 1/8 teaspoon salt 1/3 cup (1 1/2 oz.) shredded Swiss cheese 1/8 teaspoon pepper

More information

Hard-Boiled Eggs With Avocado Ingredients. 2 hard-boiled eggs 1/2 avocado, diced 1 teaspoon fresh herbs, optional Dash of hot sauce, optional

Hard-Boiled Eggs With Avocado Ingredients. 2 hard-boiled eggs 1/2 avocado, diced 1 teaspoon fresh herbs, optional Dash of hot sauce, optional Avocado and Egg Breakfast Hard-Boiled Eggs With Avocado 2 hard-boiled eggs 1/2 avocado, diced 1 teaspoon fresh herbs, optional Dash of hot sauce, optional Peel your hard-boiled eggs and run under cold

More information

Blackened Fish with Strawberry Kiwi Salsa. Vegetable and Goat Cheese Phyllo Pie

Blackened Fish with Strawberry Kiwi Salsa. Vegetable and Goat Cheese Phyllo Pie Blackened Fish with Strawberry Kiwi Salsa Vegetable and Goat Cheese Phyllo Pie BLACKENED FISH WITH STRAWBERRY KIWI SALSA For the Blackened Fish: 4-4 oz fillet fish (4 ounces each; flaky white fish like

More information

Serve soup in bowls or a large tureen. Before serving, top with freshly ground pepper and fried sage leaves. Serves 12.

Serve soup in bowls or a large tureen. Before serving, top with freshly ground pepper and fried sage leaves. Serves 12. Curried Butternut Squash Soup With Fried Sage Leaves ¼ cup butter 1 sweet yellow onion, chopped 3 garlic cloves, minced ¼ cup minced fresh-peeled ginger 2 medium-sized butternut squash, peeled, deseeded

More information

Savor the. Holidays. A gluten-free cookbook from

Savor the. Holidays. A gluten-free cookbook from Savor the Holidays A gluten-free cookbook from Contents Maple-Pecan Crusted Goat Cheese...1 Cranberry Crusted Baked Brie...2 White Cheddar Stuffed Mushrooms...3 Manchego Cheese, Prosciutto and Fig Crackers...4

More information

pecan-crusted speckled trout

pecan-crusted speckled trout pecan-crusted speckled trout with scallion honey mustard sauce SAUCE: ½ c mayonnaise ½ c honey mustard 1 heaping tbsp parsley, chopped 3 green onions, chopped Juice of 1 lemon Salt and pepper to taste

More information

Quinoa Salad. Ingredients

Quinoa Salad. Ingredients hydrating Salad Notes: marinate in the lime juice for a while, make this the night before eating. Cucumber, Black Bean, Corn, Tomato, and Avocado Salad 1 English cucumber, diced 1 can black beans, rinsed

More information

Vegetarian Summertime Menu Plan

Vegetarian Summertime Menu Plan Vegetarian Summertime Menu Plan Week 2 Grilled Veggie Quesadillas Super Easy Guacamole Bean Burgers with Avocado Cream Garlic Parmesan Fries with Spicy Aioli All-in-One Caprese Pasta Skinny Taco Salad

More information

Sloppy Joe Casserole Serves 4 to 6

Sloppy Joe Casserole Serves 4 to 6 Sloppy Joe Casserole Serves 4 to 6 2 pounds ground beef ½ onion, chopped 1 green bell pepper, diced 1 (14-ounce) can petite diced tomatoes 1 tablespoon tomato paste 3 to 4 tablespoons brown sugar ¼ cup

More information

Vegetarian Christmas MENU

Vegetarian Christmas MENU ROASTED SPICED ALMONDS Preparation time: 5 minutes Roasting time: 5 minutes Makes 3 cups (750 ml) 2 tbsp (30 ml) liquid honey 2 tbsp (30 ml) vegetable oil 2 tbsp (30 ml) granulated sugar tsp (5 ml) each

More information

FIELD notes UCSC Farm

FIELD notes UCSC Farm Sixth Harvest: 7/7/15 & 7/10/15 Potato Vegetable Salad 1 lb. new potatoes 1 cup shelled fresh peas 1 summer zucchini, thinly sliced into coins 1/4 cup chopped chives 2 green onion, chopped, white and green

More information

FALL FOR IT! GOURMET CLUB MENU OCTOBER 2013

FALL FOR IT! GOURMET CLUB MENU OCTOBER 2013 FALL FOR IT! GOURMET CLUB MENU OCTOBER 2013 APPETIZERS CRISPY BRUSSEL SPROUTS WITH GARLIC AIOLI PROSCIUTTO WRAPPED ASPARAGUS SIDES WHOLE ROASTED CAULIFLOWER WITH WHIPPED GOAT CHEESE RAW KALE SALAD WITH

More information

Chicken with Salad Lemon Herb Dressing

Chicken with Salad Lemon Herb Dressing Chicken with Salad Lemon Herb Dressing Buy or bake 3 small chickens. Chickens can be baked a day ahead. If you are baking them yourself sprinkle with salt and pepper, stuff chicken with one sliced lemon

More information

Cooking Day Instructions: from meals prepared

Cooking Day Instructions: from meals prepared Cooking Day Instructions: from meals prepared 10.9.2017 #1 - Sriracha Salmon Thaw salmon if frozen. Preheat the oven to 425. Line a baking sheet with parchment paper. Place the salmon on the prepared pan

More information

Back on Track Program. Created by Karen Martel

Back on Track Program. Created by Karen Martel Back on Track Program Created by Back on Track Program Basic Clean Eating sample meal plan from the On Track meal planning and group coaching membership. Back on Track Program 6 days Mon Tue Wed Thu Fri

More information

Pasta Recipes Created by Nicole Porter Wellness

Pasta Recipes Created by Nicole Porter Wellness Pasta Recipes 5.24.18 Created by Meal Prep Spaghetti with Chicken, Spinach & Tomatoes 8 ingredients 30 minutes 4 servings 1. Preheat oven to 450 degrees F and line baking sheets with foil. 2. In a bowl,

More information

Split pea daal soup. Ingredients. Method. Serves 4 6

Split pea daal soup. Ingredients. Method. Serves 4 6 Split pea daal soup Serves 4 6 300 g yellow split peas 9 cloves of garlic, peeled 1 large onion, 1 thumb-sized piece of fresh ginger, 1 teaspoon garam masala 1 teaspoon ground coriander 1 teaspoon turmeric

More information

COPYRIGHT 2008 by The Taunton Press, Inc. Copying and distribution of this article is not permitted.

COPYRIGHT 2008 by The Taunton Press, Inc. Copying and distribution of this article is not permitted. s l ow- r oast e d p o r k s h o u l d e r with carrots, onions, and garlic cook once, eat twice Roast Pork Replay PULLED-PORK SANDWICHES Eat delicious slow-roasted pork on Sunday and then turn it into

More information

An easy weeknight meal with bright, exotic flavors. With some fruit or carrot sticks, these make a perfect lunch.

An easy weeknight meal with bright, exotic flavors. With some fruit or carrot sticks, these make a perfect lunch. Rotisserie Chicken Salad with Mango, Cilantro & 3-N-1 Living Lettuce An easy weeknight meal with bright, exotic flavors. 2 mangos, peeled, pitted, and cut into large dice 1/2 small red onion, thinly sliced

More information

Chef s IngredientTM $

Chef s IngredientTM $ $2.50 & Chef s IngredientTM 1-800-827-8328 cooking@soupbase.com DISCLAIMER: Allserv, Inc. assumes no responsibility for the accuracy or flavor of the recipes contained in this booklet or supplied in other

More information

SAVE ROOM FOR SQUASH

SAVE ROOM FOR SQUASH SAVE ROOM FOR SQUASH Presented at Summer Celebration 2015 by The UT Kitchen Divas! Gwen Joyner, Extension Agent- Carroll County Sarah Poole, Extension Agent- Crockett County Tennille Short, Extension Agent-

More information

Breakfast. Lunch. Snack 1. Dinner. Snack 2. Chickpea Waldorf. Grapes & Almonds. Banana with Peanut. Powerhouse Veggie

Breakfast. Lunch. Snack 1. Dinner. Snack 2. Chickpea Waldorf. Grapes & Almonds. Banana with Peanut. Powerhouse Veggie Mon Tue Wed Thu Fri Sat Orange Immunity Booster Orange Smoothie Immunity Booster Sweet Smoothie Cherry Steel Cut Oats Sweet Cherry Steel Cut Oats Sweet Cherry Steel Cut Oats Sweet Cherry Steel Cut Oats

More information

Shopping List. Serving each recipe 2 times (dinner + lunch) to 2 adults.

Shopping List. Serving each recipe 2 times (dinner + lunch) to 2 adults. Shopping List Serving each recipe 2 times (dinner + lunch) to 2 adults. Protein: 1 ¼ lbs skirt steak 1 ½ lbs boneless beef short ribs, sirloin, fillet, rib eye, or any cut you like 2 ½ lbs chicken breast,

More information

Vegetables and Side Dishes

Vegetables and Side Dishes Vegetables and Side Dishes Grilled Mozzarella, Eggplant and Sun Dried Tomato Serves 2 (Snack) 4 oz hard cheese (low fat), grated 1 ½ C eggplant, cut into round slices 1 tsp garlic, minced ⅓ C sun dried

More information

FIGS! GLORIOUS FIGS! Figs Wrapped in Bacon 6 thin slices bacon 3 oz. Goat cheese 1 Tbs fresh rosemary, chopped 12 small ripe figs

FIGS! GLORIOUS FIGS! Figs Wrapped in Bacon 6 thin slices bacon 3 oz. Goat cheese 1 Tbs fresh rosemary, chopped 12 small ripe figs FIGS! GLORIOUS FIGS! Figs Wrapped in Bacon 6 thin slices bacon 3 oz. Goat cheese 1 Tbs fresh rosemary, chopped 12 small ripe figs Partially cook bacon in microwave for about 3 minutes. Blot with paper

More information

47 th Ave Farm CSA for the week of September 9, 2013

47 th Ave Farm CSA for the week of September 9, 2013 47 th Ave Farm CSA for the week of September 9, 2013 If you get parsley this week by all means make the tabbouleh. It s the only recipe I make and bears little resemblance to what is typically called tabbouleh

More information

Make Ahead Items. Weeknight Dinner Menu

Make Ahead Items. Weeknight Dinner Menu Weeknight Recipes Make Ahead Items Oven Roasted Breakfast Potatoes & Fresh Fruit, Kale & Chicken Waldorf Salad & Fresh Cut Veggies Weeknight Dinner Menu Sunday Whole30 Classic Meatloaf with Bacon-Balsamic

More information

Summertime Vegetarian Menu Plan

Summertime Vegetarian Menu Plan Summertime Vegetarian Menu Plan Week 1 Healthy Mexican Zucchini Boats Mexican Quinoa Garden Vegetable Pie Moroccan Cauliflower Chickpea Pitas with Tzatziki Sauce Corn, Avocado, and Black Bean Salad Vegetable

More information

Steak Quesadillas with Avocado Sauce and Tomato Salad 9 net carbs per quesadilla 1.5 lbs beef eye round roast 2 Tbsp olive oil 1 Tbsp chili powder Kos

Steak Quesadillas with Avocado Sauce and Tomato Salad 9 net carbs per quesadilla 1.5 lbs beef eye round roast 2 Tbsp olive oil 1 Tbsp chili powder Kos VitalMeals Week 3 Steak Quesadillas with Avocado sauce and Tomato Salad Spicy Kale Stuffed Chicken Breasts Cauliflower "Mashed Potatoes" Parmesan Chicken Dry Rubbed Flank Steak Spinach Salad Miso Ginger

More information

UNEXPECTED HERB RECIPES FLAVORS WITH A TWIST SHOPGARDENREPUBLIC.COM

UNEXPECTED HERB RECIPES FLAVORS WITH A TWIST SHOPGARDENREPUBLIC.COM 20 HERB RECIPES UNEXPECTED FLAVORS WITH A TWIST BASIL MOJITO COCKTAIL 1 About 10 large basil leaves, divided 1/4 cup plus 4 tsp. superfine sugar, divided 1/4 cup lime juice 1/2 cup white rum About 1/2

More information

Arugula Pesto Adapted from simplyrecipes.com

Arugula Pesto Adapted from simplyrecipes.com Arugula Pesto Adapted from simplyrecipes.com 2 cups of packed arugula leaves, stems removed 1/2 cup of shelled walnuts 1/2 cup fresh Parmesan cheese 1/2 cup extra virgin olive oil 6 garlic cloves, unpeeled

More information

Featured in TakePart TasteMakers With Chef Ian Knauer

Featured in TakePart TasteMakers With Chef Ian Knauer Featured in TakePart TasteMakers With Chef Ian Knauer www.takepart.com/tastemakers Crispy Beer-Roasted Duck 1 (6-lb) duck 1 small orange, quartered 5 or 6 thyme sprigs 2 rosemary sprigs 1 sage sprig 2

More information

FIELD notes UCSC Farm

FIELD notes UCSC Farm Twelfth Harvest: 8/18/15 & 8/21/15 Shredded Kale or Chard Salad with Pancetta & Hard-Cooked Egg Serves 5 1-1/2 pounds zucchini, trimmed and shredded on the shredding disk of a food processor (6 cups shredded)

More information

Healthy Cooking Made Easy.

Healthy Cooking Made Easy. Healthy Cooking Made Easy. Spiralizing is all about making easy, healthy dishes with fresh vegetables and fruits, while having fun in the process. That s what we hope you ll experience with these recipes.

More information

THANKSGIVING VEGETARIAN SIDE DISH RECIPES

THANKSGIVING VEGETARIAN SIDE DISH RECIPES THANKSGIVING VEGETARIAN SIDE DISH RECIPES Table of Contents Baked onions and green bell s 2 Herbed crushed potatoes 3 Green beans with walnut dressing 4 Cauliflower cheese 5 Roasted shallots with rosemary

More information

Watermelon Cooler with Grilled Watermelon page 2. Grilled Romaine Salad with Cotija Cheese and Lime Vinaigrette page 5

Watermelon Cooler with Grilled Watermelon page 2. Grilled Romaine Salad with Cotija Cheese and Lime Vinaigrette page 5 TASTING TABLE S MENU DISHES TO TAKE FOR A BARBEQUE ON THE ROAD Watermelon Cooler with Grilled Watermelon page Black Bean Hummus with Grilled Pita page Honey Corn Cakes page Grilled Romaine Salad with Cotija

More information

Breakfast. Mini-Frittatas

Breakfast. Mini-Frittatas Breakfast Mini-Frittatas 2 TBSPs extra virgin olive oil, plus additional oil for brushing muffin tins 2 cups chickpea (garbanzo bean) flour 1/4 cup nutritional yeast 1 teaspoon baking powder 1 teaspoon

More information

PASTA. Cooking with USE WITH MODEL#GPM500

PASTA. Cooking with USE WITH MODEL#GPM500 WWW.GOURMIA.COM PASTA Cooking with USE WITH MODEL#GPM500 WWW.GOURMIA.COM YIELD 2 SERVINGS AS MAIN, 4 SERVINGS AS APPETIZER PREP TIME 15 MINUTES + RESTING TIME COOKING TIME 4 MINUTES 1 1/2 CUPS (180 GRAMS)

More information

Meal: Herb-Roasted Turkey, Half-Mashed Potatoes, Stuffed Brussel Sprout Bites, and Sage Stuffing: 46g carbs. Gluten-Free Parmesan Biscuit: 7g carbs

Meal: Herb-Roasted Turkey, Half-Mashed Potatoes, Stuffed Brussel Sprout Bites, and Sage Stuffing: 46g carbs. Gluten-Free Parmesan Biscuit: 7g carbs Thanksgiving Guide Healthy, Diabetes Friendly Recipes presented by Prairie Lakes/Sodexo Dieticians Meal: Herb-Roasted Turkey, Half-Mashed Potatoes, Stuffed Brussel Sprout Bites, and Sage Stuffing: 46g

More information

Add 1 quart of water or chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer minutes.

Add 1 quart of water or chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer minutes. Leeks POTATO LEEK SOUP 3 leeks 4 potatoes, quartered 1/4 cup butter 1/2 cup milk 1/2 cup light cream 1 qt. water or chicken stock 2 tbsp. each chopped celery and shallots 1/8 teaspoon celery seed parsley,

More information