Gingery Quinoa Sweet Potato Burgers
INGREDIENTS: 3/4 cup peeled and diced white or orange sweet potato (from half a 10-ounce sweet potato) 1 cup cooked quinoa 1 cup finely chopped kale 1/2 cup finely chopped carrot 1/3 cup finely chopped celery 1/3 cup quick-cooking oats 1/4 cup thawed frozen peas 1/4 cup toasted pecans, finely chopped 2 tablespoons finely chopped […]
Fresh Goat Cheese with Hot, Sweet & Sour Carrot Relish
INGREDIENTS: 3 large carrots, shredded (about 2 cups) 2 pickled jalapeño peppers, very thinly sliced 2 tablespoons sugar 1/2 cup cider vinegar 4 ounces fresh goat cheese Baguette slices or crackers for serving METHOD: In a bowl, stir together carrots, jalapeños, sugar and vinegar. Cover and refrigerate for at least 2 days or up to […]
Grilled Sweet Potatoes with Cilantro Lime Dressing
INGREDIENTS: 3 tablespoons lime juice 3 tablespoons white wine vinegar 2 tablespoons honey 3 tablespoons fresh cilantro, minced 2 tablespoons minced shallot 1/4 teaspoon ground black pepper 1 1/2 pounds sweet potatoes (1 large or 2 medium), sliced lengthwise in 1/2-inch-thick slices METHOD: In a small bowl, whisk together lime juice, vinegar, honey, cilantro, shallot […]
Mexican-Style Grilled Corn
In a nod to the corn-on-the-cob often served by street vendors in Mexico, sweet corn is brushed with a smoky chipotle spread before grilling, and then finished with crumbled cheese, cayenne and a squeeze of fresh lime juice. Ingredients: 1/4 cup crème fraîche 1/4 cup light mayonnaise 1/2 teaspoon fine sea salt 2 canned chipotles […]
Roasted Baby Beet and Spinach Salad
Ingredients: 1 pound baby beets, stems trimmed 1 tablespoon finely chopped shallots 3 tablespoons lemon juice 1/2 teaspoon Dijon mustard 1/4 cup extra virgin olive oil Salt and pepper, to taste 3 cups spinach leaves 1/4 pound crumbled Roquefort cheese Method: Preheat oven to 400°F. Wash beets then wrap in parchment-lined aluminum foil and roast […]
Sweet Corn and Black Bean Salad
Ingredients: 2 cups fresh or frozen and thawed corn kernels 1/2 cup finely chopped red onion 2 tablespoons seasoned rice vinegar 1 tablespoon extra-virgin olive oil 1 tablespoon lime juice 1/4 teaspoon sea salt 1/2 teaspoon ground black pepper 4 cups no-salt-added cooked black beans, rinsed and drained 1 red bell pepper, cored, seeded and […]
Grilled Salmon with Sweet Corn and Avocado Salad
Ingredients: Sweet Corn and Avocado Salad 4 ears fresh corn, kernels removed from cob 1 cup halved grape tomatoes 1/2 small ripe avocado, diced 1/4 cup chopped red onion 1/4 cup chopped cilantro 2 tablespoons extra-virgin olive oil 2 tablespoons champagne vinegar 2 tablespoons red wine vinegar Salmon 4 (4- to 6-ounce) salmon fillets Canola […]
Chicken Kabobs with Feta-Cucumber Salsa
Ingredients: 2 1/2 pounds boneless skinless chicken breast, cut into 1-inch chunks 4 cloves garlic, finely chopped 1/2 teaspoon freshly ground black pepper 3 tablespoons extra-virgin olive oil, divided 3/4 teaspoon coarse sea salt, divided 1 lemon, juice and zest, divided 1 large cucumber, peeled and roughly chopped 1/4 pound (about 1 cup) crumbled feta […]
Open-Face Cucumber and Tahini Sandwiches
Ingredients: 1/4 cup tahini 1 (4 ounce) cup 365 Everyday Value Mandarin Oranges, drained and finely chopped 1 tablespoon rice vinegar 2 teaspoons mellow white miso 4 slices Health Starts Here bread, such as Orchard Harvest, toasted 1 cucumber, thinly sliced 1 cup sunflower or mung bean sprouts Method: In a small bowl, whisk together […]
Spice-Crusted Roast Salmon with Ginger Beets
Ingredients: 2 1/2 pounds beets (about 8 medium), peeled and cut into wedges 1 1/2 tablespoon finely chopped peeled fresh ginger 3/4 teaspoon fine sea salt 1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for the parchment paper 1/2 teaspoon black peppercorns 1/2 teaspoon pink peppercorns 2 teaspoons coriander seeds 1/2 teaspoon dried […]
