Here s what to eat when you can t stand the heat. Chilled sweet-and-sour cucumber noodles with shrimp
|
|
- Stephany Perkins
- 6 years ago
- Views:
Transcription
1 No-Cook Week: Here s what to eat when you can t stand the heat Chilled sweet-and-sour cucumber noodles with shrimp by Kelly Senyei of Just a Taste 2 medium cucumbers, peeled ½ cup diced red onion 1 pound cooked medium shrimp, peeled and deveined ¾ cup seasoned rice wine vinegar 2 ½ teaspoons sugar ½ teaspoon crushed red pepper flakes (optional) 1 ½ teaspoons white sesame seeds Equipment A mandoline (with julienne blade) or a spiralizer 1. Attach the julienne blade to the mandoline, and adjust it to the ⅛-inch-thick setting. Applying medium pressure, carefully run one of the cucumbers down the blade to form noodles, slicing until you reach the core. Rotate the cucumber a quarter turn and continue slicing and rotating until you ve cut the entire cucumber. Repeat the slicing process with the second cucumber then transfer the cucumber noodles to a medium bowl. Note: If you re using a spiralizer instead of a mandoline, simply twist the cucumber into the spiralizer to form noodles. 2. Add the red onion, shrimp, rice wine vinegar, ¼ cup water, sugar and crushed red pepper flakes (optional) to the bowl, tossing to combine. 3. Cover the bowl with plastic wrap and refrigerate the cucumber noodles for a minimum of 2 hours, stirring occasionally, until chilled. 4. When ready to serve, use tongs or a slotted spoon to transfer the noodles and shrimp to serving plates and top with the sesame seeds.
2 Chinese chicken salad with sesame dressing by Kelly Senyei of Just a Taste For the salad: 4 cups shredded pre-cooked rotisserie chicken (discard the skin) 3 cups shredded Romaine lettuce 2 cups shredded purple cabbage 2 scallions, thinly sliced (white and green parts) 1 medium cucumber, thinly sliced into batons ⅓ cup sliced almonds For the dressing: 3 tablespoons sesame oil ¼ cup seasoned rice wine vinegar ¼ cup vegetable oil 2 tablespoons sugar 1 teaspoon salt ¼ teaspoon fresh black pepper makes 4-6 servings In a large bowl, combine all of the salad, tossing until well mixed.
3 No-cook lasagna with tomato, zucchini and basil pesto by Kelsey Banfield of The Naptime Chef 2 to 3 zucchini, cut lengthwise into ⅛-inch thick strips 2 cups fresh ricotta cheese 2 tomatoes, cut into ⅛-thick slices Kosher salt freshly cracked black pepper 2 tablespoons fresh basil pesto 1. Layer the bottom of a 9x9 baking dish with zucchini strips. Top it with half of the ricotta cheese, half of the tomatoes, and a generous pinch of salt and pepper. Top the tomatoes with a second layer of zucchini and repeat the ricotta and tomato layer, finishing with the zucchini. 2. Top the final layer of zucchini with the pesto, drizzling it generously so it covers the top of the zucchini completely. 3. Slice and serve immediately. Or, cover the pan with plastic wrap and chill until ready to serve. Serve within 24 hours or it will get too soggy.
4 No-cook Mediterranean tapas platter by chef Michael Psilakis of Kefi, Fishtag and MP Taverna Cucumber-garlic tsatziki 1 English cucumber, peeled 10 cloves garlic, smashed and finely chopped 1 cup distilled white vinegar 4 shallots, thickly sliced 1 cup small, picked sprigs dill 2 ½ cups strained or Greek yogurt 2 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice Kosher salt and cracked black pepper makes 2-4 servings 1. Quarter the cucumber lengthwise and trim off the triangular wedge of seeds. Cut the cucumber into a very small, even dice. Transfer it to a mixing bowl. 2. In a food processor, combine the garlic, vinegar, shallots and dill. Pulse until finely chopped but not pureed. Add the mixture to the cucumbers; add the yogurt. Fold together with a rubber spatula, adding the olive oil and lemon juice. Season liberally with kosher salt and pepper, starting off with 1 tablespoon salt. Taste for seasoning. 3. You can store tsatziki in a covered, clean jar in the refrigerator for up to one week.
5 No-cook Mediterranean tapas platter (continued) Figs stuffed with feta and wrapped with prosciutto 10 ripe black Mission figs 3 to 4 ounces feta cheese, in a block 2 small, picked sprigs of thyme, leaves only Cracked black pepper 10 thin slices of prosciutto 1. Halve the figs through the stem (if you find very large figs, quarter them). Scoop up about 1 teaspoon of the feta and place in the center of the cut side (the feta should be just big enough to cover the pink part of the fig). Push a few little leaves of thyme into the cheese and grind a little pepper over the top. 2. Halve the prosciutto slices crosswise. Place a stuffed fig on one short end and wrap up snugly. Prepare the remaining figs in the same way. Serve the figs as is. Roasted pepper and feta spread Extra-virgin olive oil Kosher salt and cracked black pepper 1 cup crumbled feta cheese 2 fire-roasted red bell peppers, store-bought, cut into strips 1 to 2 pepperoncini (pickled yellow peppers) to taste, sliced ½ teaspoon dry Greek oregano 2 pinches ground coriander 2 pinches ground cumin 4 small, picked sprigs parsley 4 small, picked sprigs dill 1 tablespoon snipped chives or scallion greens, sliced ¼ teaspoon grated lemon zest 1. In a food processor, combine all and process until very smooth. Taste for seasoning, but be careful not to add too much salt, as the feta is very salty.
6 Fresh kale with tofu and spicy Sriracha dressing by chef Michael Ferraro of Delicatessen For the tofu: 8 oz firm tofu, cut into large dice 1 teaspoon fresh lemon 1 ½ teaspoon rice wine vinegar 2 tablespoons extra-virgin olive oil salt and pepper to taste For the dressing: 2 tablespoons silken tofu 1 tablespoon Thai chili sauce 1 teaspoon Sriracha 1 tablespoon rice wine vinegar 2 teaspoons mirin ½ clove garlic 1 teaspoon chopped shallots 1 teaspoon honey ½ lemon (juiced) 3 teaspoons vegetable oil salt and pepper to taste For the kale: 2 cups baby kale (chopped) ¼ cup cashews ⅛ cup blond raisins ½ cup bean sprouts ¼ cup shiitake mushrooms (thinly sliced) 1 tablespoon wasabi furikake seasoning, crushed (optional) 1. Gently place diced tofu in a bowl with lemon, rice wine vinegar and olive oil. Season with salt and pepper. 2. Blend together silken tofu, chili sauce, Sriracha, rice wine vinegar, mirin, garlic, shallots, honey and lemon juice. Drizzle in vegetable oil; season with salt and pepper. Set aside. 3. Toss the kale, cashews, raisins, bean sprouts, and mushrooms with the dressing. Separate onto four plates. Add 2 ounces of tofu to each. Top with the wasabi furikake (optional). 4. Slice and serve immediately. Or, cover the pan with plastic wrap and chill until ready to serve. Serve within 24 hours or it will get too soggy.
7 Tuna, tomato and zucchini napoleon by chef Ben Pollinger of Oceana 1 medium zucchini 1 medium gold bar squash or yellow squash salt and pepper to taste 1 cup basil leaves, torn ½ cup parsley leaves, roughly chopped ¾ cup extra-virgin olive oil ¼ cup red wine vinegar ¼ tsp red chili flakes 1 large or 2 medium beefsteak tomatoes 1 cup cherry tomatoes, halved lengthwise ½ cup pine nuts 1 bunch arugula, cleaned 1 pound high-quality olive-oil-packed tuna 1. Cut stem and blossom ends off zucchini and squash. Cut in half width-wise. Slice zucchini and squash halves lengthwise 1/8 inch thick with a knife or Japanese mandoline. Place squash slices in a large bowl, and season to taste with salt and pepper. 2. Add half the basil and half the parsley, ¼ cup olive oil, the red wine vinegar and chili flakes. Toss. Reserve, allowing to marinate and soften. 3. Remove core from beefsteak tomatoes and slice tomatoes thin, no more than ¼ inch thick. Season with salt and pepper. Reserve. 4. Place cherry tomatoes in a small bowl, and season to taste with salt and pepper. Toss with ¼ cup olive oil, half the basil and half the parsley. Reserve. 5. Place pine nuts in a small food processor or a blender with ¼ cup olive oil. Puree or blend until relatively smooth, about 30 seconds. Reserve. 6. Divide arugula completely over four dinner plates. Divide the squash mixture among the center of four plates, roughly making a 3- or 4-inch square. Lay the tomato slices over the squash. Spread the pureed pine nuts over the tomato slices. Arrange the tuna over the nuts. Spoon cherry tomatoes over top of tuna, and spoon remaining juices over the arugula.
3-in-1 Electric SPIRALIZER. Cookbook. Includes 10 uniquely created recipes for THE ELECTRIC SPIRALIZER MODEL#GES335
3-in-1 Electric SPIRALIZER Cookbook Includes 10 uniquely created recipes for THE ELECTRIC SPIRALIZER MODEL#GES335 TABLE OF CONTENTS APPETIZERS //// P. 5-7 Zucchini Fritters with Dill Yogurt Sauce / P.
More informationUSE WITH MODEL#GES580
WWW.GOURMIA.COM SPIRALIZER Recipes USE WITH MODEL#GES580 WWW.GOURMIA.COM YIELD 2-3 SERVINGS PREP TIME 5 MINUTES COOKING TIME 35 MINUTES TOTAL TIME 40 MINUTES 3 MEDIUM RUSSET POTATOES, SCRUBBED 1 TABLESPOON
More informationQuick & 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 informationFIGS! 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 informationjmtf.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 informationChicken 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 informationPicnic Salads. Compiled by The Getaway Gourmet. Your Picnic Store.
Picnic Salads Compiled by The Getaway Gourmet Your Picnic Store www.thegetawaygourmet.com Aida's Corn, Tomato and Avocado Salad Recipe courtesy Aida Mollenkamp for Food Network Magazine For the dressing:
More informationQuinoa 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 informationSeptember 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 informationFIELD notes UCSC Farm
Fourth Harvest: 6/23/15 & 6/26/15 Watermelon Panzanella Serves 8 2 slices crusty bakery style bread (such as multigrain), cut into 1-inch cubes 5 oz. arugula 1/3 C thinly sliced red onion 2 C cubed fresh
More information2018 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 informationShrimp with Avocado Mango Salsa. Overnight Oats Two Ways. Slow Cooker Pork Tacos with Spicy Citrus Slaw. Fried Apple Pancake Rings
1 All recipes are simple, include ingredients you will recognize and take little culinary talent. Put meat in the freezer that you won t be using for a couple of days and start thawing it the night before.
More informationFIELD notes UCSC Farm
Nineteenth Harvest: 10/7/14 & 10/10/14 Radicchio, Fennel, and Olive Panzanella 6 oz. country-style bread, torn into bite-size pieces (about 4 cups) 1 tablespoon finely grated lemon zest 1/2 cup olive oil,
More informationAntipasto Tortellini Salad
Antipasto Tortellini Salad 1lb Frozen Tortellini pasta 1 English cucumber, halved & sliced lengthwise 1 red onion, halved 1 orange pepper, seeded & halved 1 cup cherry tomatoes 8oz pepperoni stick, halved
More informationAn 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 informationWeek 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 informationRecipes June, BLT Lettuce Wraps Diabetic Cooking, July/August Farmers Market Potato Salad Diabetic Cooking, July/August 2013
Recipes June, 2015 BLT Lettuce Wraps Diabetic Cooking, July/August 2013 1/4 cup plus 2 Tbsp light mayonnaise 1/4 cup fat-free (skim) milk 2 tsp cider vinegar 1/4 tsp garlic powder 4 cups halved grape tomatoes
More informationPrecision Kitchenware loves you, for 15% off our entire catalogue use coupon code. PKFAMILY - to view our catalogue: click here.
Table of Contents Introduction... 3 Julienne Peeler Top Tips!... 3 Squash Zoodles... 4 Meatballs and Zoodles... 7 Yummy Baked Veggie Chips... 9 Low- Carb Zucchini Lasagna... 10 Cilantro Chicken With Spicy
More informationMarch 2019 Healthy Grains
March 2019 Healthy Grains Protein Power Rainbow Quinoa Salad Ingredients Salad: 1 cup uncooked rainbow quinoa or regular quinoa, or 3 cups cooked quinoa 1 ½ cups water 1 (14-ounce) can chickpeas, drained
More information2017 Summer Edition. Seafood Paella recipe and others available at HarmonsGrocery.com
2017 Summer Edition Seafood Paella recipe and others available at HarmonsGrocery.com HARMONS FOOD for THOUGHT Summer s finally here and we couldn t be happier. This year, we ve got some seriously hot recipes
More informationVestor Capital THE CHOPPING BLOCK WELCOMES YOU!
Vestor Capital February 15, 2017 5:30pm-8:30pm THE CHOPPING BLOCK WELCOMES YOU! Chicago Neighborhoods Menu: West Town: Potato Pierogi River North: Chopped Salad Greektown: Shrimp Santorini Chinatown: Beef
More informationVegetarian 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 informationThe EGG COOKER. Cookbook. Includes 10 uniquely created recipes for THE EGGSTRAORDINAIRE MODEL#GEC175
The EGG COOKER Cookbook Includes 10 uniquely created recipes for THE EGGSTRAORDINAIRE MODEL#GEC175 TABLE OF CONTENTS BREAKFAST //// P. 4-5 Eggs Benedict / P. 7 Turkish Breakfast / P. 9 SIDES AND SALADS
More information22 Healthy Recipes. Commit to eating a healthy snack for 22 days.
22 Healthy Recipes Commit to eating a healthy snack for 22 days. Orecchiette with Roasted Broccoli and Walnuts - Serves 4 1. 12 ounces orecchiette or some other short pasta (3 cups) 2. 1 bunch broccoli
More informationcool Papaya Mango Salsa By: FineMark s Executive Chef, Lisa Fidler
Papaya Mango Salsa 2 Pounds Papaya, cut into 1/4-inch dice 1 ½ Cups fresh Pineapple, diced (¼ in.) 2 Scallions, finely chopped 1 small Garlic clove, grated 2 Tablespoons fresh Lime juice & zest ½ teaspoon
More information7-Day Menu_November 2018 Avocado Egg Toast
7-Day Menu_November 2018 Avocado Egg Toast Makes 1 serving Total time: 5 minutes ¼ avocado ¼ teaspoon ground pepper ⅛ teaspoon garlic powder 1 slice whole-wheat bread, toasted 1 large egg, fried 1 teaspoon
More informationShopping List WEEK 02
Shopping List WEEK 02 2016 paleoplan.com Shopping List WEEK 02 2016 paleoplan.com Shopping List WEEK 02 2016 paleoplan.com Shopping List WEEK 02 2016 paleoplan.com Prep List WEEK 02 Here is a prep list
More informationBaked 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 informationClean 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 informationBreakfast October 8, 2013
1 Melon Salad Breakfast October 8, 2013 1 cup sugar 1-1/2 cups water or fruit juice 2 tablespoons lemon juice 2 tablespoons vinegar 1 teaspoon ground ginger 4 Spanspek (Use cantaloupes if in the USA) 1/4
More informationRECIPE COLLECTION RECIPE GUIDE
RECIPE GUIDE Red RomaBlend is a lofty combination of chopped romaine and Arcadian Harvest Ruby petite lettuce leaves, inclucing red salanova. Colorful and velvety, Red RomaBlend has a soft texture, commanding
More informationRecipes from the Tubby Olive
Recipes from the Tubby Olive Try these Tubby Olive favorite recipes and enjoy! Cheese Board Recipes: Add these to your cheese board for your next gathering! Warm Lemon-Rosemary Olives 3 c mixed olives
More informationGluten Free Brownies :30
Gluten Free Brownies :30 Preparation: 15 minutes Processing: :30 Bake Time: 30 35 minutes Yield: 9 servings 1/3 cup (43 g) cornstarch, spooned and leveled into measuring cup 1/4 cup (20 g) unsweetened
More informationAugust 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 informationEasy 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%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 informationWeek Plan Recipes Week of September 10 - September 16
Week Plan Recipes Week of September 10 - September 16 Omelet Muffins Total Time: 30 minutes Cook Time: 30 minutes Calories 325 Carbohydrate 7g Protein 26g Fat 21g 8 large egg(s) 1/ 8 cup(s) water 1/ 2
More informationBLT Salad with Poached Egg & Hollandaise Dressing
BLT Salad with Poached Egg & Hollandaise Dressing The B here is pancetta, a cured Italian bacon. When pierced with a fork, the crisped, round slices will shatter into crunchy bits. If you can t find pancetta
More informationThe 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 informationFALL MENU Serves 8
FALL 2012 It's harvest time - and we're celebrating at festivals and feasts throughout Northern California! The "crush" is on, as grapes are picked and fermented to produce some of the best wines in the
More informationFIELD notes UCSC Farm
Twelfth Harvest: 8/18/15 & 8/21/15 Sweet Corn-Avocado Stir Fry 1 onion chopped 2 cloves garlic minced 4 ears sweet corn cut off the cob 2-3 sweet peppers cubed 1 hot pepper cubed (keep seeds & membranes
More informationFIELD 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 informationWHEAT FOODS. A Selection of International Recipes from the Wheat Foods Council. WheatFoods.org
WHEAT FOODS A Selection of International Recipes from the Wheat Foods Council WheatFoods.org Beef Fajitas 6-8 inch whole wheat flour tortillas 1 pound top round beef steak cut into ¾ inch julienne strips
More informationPasta 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 informationPaleo 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 information15 MINUTE RECIPES. Extra Easy Hummus! Microwave Popcorn. Grilled Fruit. Watermelon and Strawberry Lemonade. Kale Chips.
15 MINUTE RECIPES Extra Easy Hummus! 15 ounces (1 can) chickpeas (garbanzo beans) 1 clove garlic 2 teaspoons dried cumin ½ teaspoon salt 1 tablespoon olive oil 1. Strain chickpeas, reserving liquid. 2.
More informationVEGETARIAN 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 informationFOLD-A-GRILL MULTI-MODE GRILL. Recipes USE WITH MODEL#GDG1900
WWW.GOURMIA.COM FOLD-A-GRILL MULTI-MODE GRILL Recipes USE WITH MODEL#GDG1900 WWW.GOURMIA.COM YIELD 4-6 SERVINGS PREP TIME 15 MINUTES COOKING TIME 10 MINUTES 3 CLOVES OF GARLIC, PEELED ½ CUP BUTTER, SOFTENED
More information2018 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 informationLavender-Infused Lemonade
Lavender-Infused Lemonade Lemonade gets an extra burst of flavor from a few springs of fresh lavender. YIELD: 12 Servings 3 cups granulated sugar 3 cups water 1/4 cup dried or fresh lavender 4 cups fresh
More informationHospice 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 informationArugula 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 informationSlow-Cooker Latin Chicken With Black Beans And Sweet Potatoes Serves Day Fix Containers: 1 ½ Red, 1 ½ Yellow
Slow-Cooker Latin Chicken With Black Beans And Sweet Potatoes 21 Day Fix Containers: 1 ½ Red, 1 ½ Yellow 3 lb. bone-in skinless chicken thighs (Take Skin Off to Eat) 2 tsp. ground cumin salt and pepper
More informationBaked 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 informationHealthy Living A-Z: Salad Essentials TOSSED SALADS
TOSSED SALADS CHEF S SALAD 1 clove garlic, halved 6 cups torn iceberg lettuce 3 cups torn romaine lettuce 6 ounces Swiss or cheddar cheese 6 ounces fully cooked ham or beef 6 ounces cooked chicken or turkey
More informationHealthy 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 informationPITA PRO FLAT BREAD. Recipes USE WITH MODEL GBM3400
WWW.GOURMIA.COM PITA PRO FLAT BREAD Recipes USE WITH MODEL GBM3400 WWW.GOURMIA.COM YIELD 8 PITAS PREP TIME 10 MINUTES COOKING TIME 3-4 MINUTES EACH 1 TABLESPOONS DRY ACTIVE YEAST 1 TEASPOON SUGAR 1 CUP
More informationPerfect Meal Plans. Week 45
Perfect Meal Plans Week 45 Meal Plan Breakfast Day Lunch Broccoli and Goat Cheese Omelet A45 Day 2 Day 3 Breakfast Egg Salami Roll Ups with Sliced Peaches Week 45 Dinner Shrimp and Cabbage Cakes and Cilantro
More informationMEAL PLAN Recipe Compilation December 16, 2015
MEAL PLAN 15.50 Recipe Compilation December 16, 2015 80 Clove Garlic Chicken Yields: 40P, 8C, 9+F 2 Chickens (3-4lbs each), halved (~40P) Olive oil, as needed Kosher salt, to taste Freshly ground black
More informationChicken and Mushrooms with Cream Sauce. Lemon Pepper Salmon with Asparagus. Leftovers from D4. Spinach, Cucumber & Salmon Salad
Week 4 Meal Plan Breakfast Lunch Dinner Day 1 Smoked Salmon Omelet Chicken and Mushrooms with Cream Sauce Mama s Meatloaf and Mashed Cauliflower A4 B4 C4 Day 2 Savory Sausage Breakfast Cups A1 D4 Lemon
More informationACORN 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 informationFineMark s Executive Chef, Lisa Fidler. Avocado Gazpacho
Avocado Gazpacho 2-3 cups Water or a Light Vegetable Stock 2 medium avocados, peeled and pitted 2 cups diced English Cucumber 1 cup Green Pepper, chopped 1 cup firmly packed fresh cilantro leaves (1 bunch)
More informationPerfect Meal Plans. Week 35
Perfect Meal Plans Meal Plan Breakfast Lunch Dinner Day 1 Baked Eggs with Tomatoes and Parmesan Easy Nicoise Salad Bison Burger with Fried Egg and Quick Slaw A35 B35 C35 Day 2 Spring Vegetable Breakfast
More informationSLOW COOKER. Pork Posole and Corn Bread Stew Page 4
15 SLOW COOKER Pork Posole and Corn Bread Stew Page 4 Makes 4 servings Prep 15 minutes Slow Cook on HIGH for 3 hours, 15 minutes or LOW for 5 hours, 15 minutes 3 pounds boneless, skinless chicken thighs
More informationVegan Meal Planning A SIX-WEEK GUIDE. Amanda Nighbert
Vegan Meal Planning A SIX-WEEK GUIDE Amanda Nighbert SIX-WEEK VEGAN MEAL PLANNING GUIDE Week One My goal is to take as much of the work as possible out of meal planning and meal prep! I encourage you to
More informationApple, 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 informationChef 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 informationRecipe Selection Menu Planning in Action STARS Training Feb. 3, 2018
Recipe Selection Menu Planning in Action STARS Training Feb. 3, 2018 Instructors: Carrie Parker and Katy Levenhagen RECIPES: Mango Salsa Fruit and Vegetable Smoothies (Purple and Green) Corn Tortilla and
More informationMEAL PLAN Recipe Compilation November 15th, 2017
MEAL PLAN 17.46 Recipe Compilation November 15th, 2017 Slow Cooker Pork Belly Tacos Yields: 40P, 13C, 0F Ingredients for the slow cooker: 3 pounds pork belly ¼ cup Cheechako Tako Seasoning ¼ cup apple
More information2019 Cityline Weight Loss Challenge: 7-Day Meal Plan #2
2019 Cityline Weight Loss Challenge: 7-Day Meal Plan #2 Throughout the 2019 Cityline Weight Loss Challenge, Dr. Joey will release 4 brand new 7-day meal plans! This is the second one enjoy! MONDAY DAY
More informationChicken, 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 informationSalads YOUR PATH TO WELLNESS. Karen Malkin Health Counseling
YOUR PATH TO WELLNESS Karen Malkin Health Counseling Asian Watercress Salad Prep Time: 4 minutes Yield: 4 servings 1 bunch washed watercress 1 cup carrots, grated 1½ tablespoons toasted sesame oil 2 tablespoons
More informationweek 7 RECIPES & PHOTOS BY REBECCA BOHL COPYRIGHT 2015 PALEOGRUBS.COM
week 7 RECIPES & PHOTOS BY REBECCA BOHL COPYRIGHT 2015 PALEOGRUBS.COM shopping list Veggies Arugula: 8oz Asparagus: 1 bunch Baby Spinach: 64oz Brussels Sprouts: 12oz Butternut Squash: 1 large Carrots:
More informationUTAH 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 informationBe Well CLeanse. Menu plan, shopping lists, & recipes for the perfect 2 week cleanse. bewell.com
Be Well CLeanse Menu plan, shopping lists, & recipes for the perfect 2 week cleanse bewell.com Menu: WEEK ONE DAY 1 Lunch: Smoked Salmon Salad (page 12) Dinner: Grass Fed Burger with Quick Probiotic Pickle
More informationBRUSCHETTA ON TOASTED BAGUETTE Servings: 5 Time: 15 minutes
BRUSCHETTA ON TOASTED BAGUETTE Servings: 5 Time: 15 minutes 1 baguette loaf, split in half lengthwise, cut crosswise into 1 1/2-inch slices 2 large ripe beefsteak tomatoes 2 Tbsp. balsamic vinegar 3 Tbsp.
More informationBarramundi 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 informationServe with pasta, or over baked potatoes, or spread over toasted baguette slices.
Meal Plan Menu Thursday: Fresh Basil Pesto From Simply Recipes 2 cups fresh basil leaves, packed 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese 1/2 cup extra virgin olive oil 1/3 cup pine nuts
More informationPerfect Meal Plans. Week 18
Perfect Meal Plans Meal Plan Breakfast Lunch Dinner Day 1 Mixed Seafood Omelet Cheesy Chicken and Sweet Potatoes Creamy Shrimp and Vegetable Saute A18 B18 C18 Day 2 Spinach and Artichoke Scramble D18 A1
More informationPink Party Salad. Ingredients. Directions. Nutrition Information. Makes: 6 servings
Pink Party Salad Makes: 6 servings 4 potatoes (washed and cut in half) 3 cups beets, cooked (peeled and diced) 1 cup peas, green, fresh or frozen 3 eggs, hard boiled 1 apple 1 teaspoon lemon juice 2 tablespoons
More informationClassic Stuffed Sweet Bell Peppers
Classic Stuffed Sweet Bell Peppers : 6-8 small-medium bell peppers 1 tablespoons olive oil 1 cup chopped onions 3 tablespoons chopped fresh parsley 2 garlic cloves, chopped 1/3 cup cooked white rice, cooled
More informationGREEN 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 informationWeeks 7 & 8. Breakfast: various smashed toasts
Weeks 7 & 8 Breakfast: various smashed toasts A big trend in healthy breakfasts right now is smashed toasts. Basically, it s toasted bread with something delicious and healthy on top of it. Yield: 1 serving
More information3. 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 informationVitalMeals Week 198. VitalMeals Week 198
VitalMeals Week 198 VitalMeals Week 198 Day 1 Steak Quesadillas with Avocado Sauce and Tomato Salad Day 2 Moroccan Chicken Crock-Pot Day 3 Cabbage Casserole Day 4 Mustard Crusted Pork Collard Greens Day
More informationBE GOOD & FEEL DELICIOUS. super tasty recipes
BE GOOD & FEEL DELICIOUS super tasty recipes california omelet california omelet INGREDIENTS 2 eggs 1 tablespoon SGF coconut oil 2 slices bacon, cooked and crumbled 1/4 avocado, pit and skin removed 1
More informationPaella Prawn Salad with Roasted Onions
Paella Prawn Salad with Roasted Onions 3 quarts long grain rice, cooked 2 teaspoons turmeric ¼ teaspoon saffron 2 pounds red onions, unpeeled 2 tablespoons vegetable or olive oil 6 quarts mixed greens
More informationSIMPLE AND HEALTHY. Super Bowl. Copyright GoTimeTraining.com LLC. All Rights Reserved.
SIMPLE AND HEALTHY Super Bowl recipes 3 medium cucumbers (each will yield about 6 slices) ¼ cup store bought basil pesto 6 slices GO Veggie Lactose & Soy Free Mozzarella Slices, cut into ½ inch strips
More informationRefresh & Rejuvenate
MEAL PLAN CLEANSE PHASE (DAYS 1-10) MEAL PLAN GUIDELINE DAYS 1-10 BREAKFAST SNACK LUNCH SNACK DINNER 2 scoops OsoLean powder 1 scoop NutriVerus powder 1 cup frozen fruit ½ to 1 cup fresh or frozen vegetables
More informationShopping 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 informationDARK GREEN LEAFY VEGETABLES: DARK GREEN LEAFY VEGETABLES: RECIPE BOOK RECIPE BOOK
DARK GREEN LEAFY VEGETABLES: RECIPE BOOK DARK GREEN LEAFY VEGETABLES: RECIPE BOOK DARK GREEN LEAFY VEGETABLES FACT SHEET WHAT ARE DARK GREEN LEAFY VEGETABLES (DGLV)? Kale, Romaine, Collard Greens, Swiss
More informationRomaCrunch Recipe Guide
RomaCrunch Recipe Guide With salad builds veering toward the crunchy end of the spectrum in the last few years, Mann's RomaCrunch is a perfect match. A cross between romaine and iceberg, its hearty, sweet
More informationRecipes from the Tubby Olive
Recipes from the Tubby Olive Try these Tubby Olive favorite recipes and enjoy! The Tubby Olive's Sensational Salad Recipes! Fruit Salad with Honey Balsamic Dressing 2 T Tubby Olive 18 Year Aged Balsamic,
More informationRemaining 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 informationBison 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 informationCityline 2017 Weight Loss Challenge: 7-day meal plan #3
Cityline 2017 Weight Loss Challenge: 7-day meal plan #3 Day 1 Monday Blueberry porridge ½ cup steel cut oats, cooked ½ cup blueberries 1 tablespoon ground flax seeds 1 tablespoon hemp hearts Method: Cook
More informationNutrition for Weight Management after Bariatric Surgery
Nutrition for Weight Management after Bariatric Surgery Presented by Adriana Assenti Zaira Acevedo Becerril Jacqueline Maciaszek Maggie Stanek Amy Kweller MS, RD January 2016 Life changes dramatically
More informationMonday. Asian-Style Dishes
Monday Asian Turnovers For the Dipping Sauce: 240 ml soya sauce 120 ml rice wine vinegar 1 1 2 tsp sugar 1 2 tsp red pepper flakes 25 g finely chopped coriander Combine all the ingredients 1 hour before
More informationCLEANSE RECIPES. Soups. Carrot and Coriander Soup... 3 Butternut Squash and Root Vegetable Soup... 4 Simple Broccoli Soup... 5 Zucchini soup...
CLEANSE RECIPES Soups Carrot and Coriander Soup... 3 Butternut Squash and Root Vegetable Soup... 4 Simple Broccoli Soup... 5 Zucchini soup... 6 Salads and Dressings Mixed Green Salad... 7 Spinach and Mushroom
More informationBrussels Sprouts with Umami Sauce
Brussels Sprouts with Umami Sauce Brussels Sprouts: 1 ½ teaspoons expeller-pressed canola oil 1 ½ pounds Brussels sprouts, halved 2 garlic cloves, thinly sliced 1/3 cup Umami Sauce (see below) 2 teaspoons
More information