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  • Sesame Kale Chips

    September 1st, 2012
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    Weekly Recipe: 
    NonWeekly

    2 bunches of curly kale

    1 tablespoon oil (grape seed, coconut, olive, sesame)

    1 teaspoon fresh lime or lemon juice

    ¼ cup sesame seeds

    ¼ teaspoon sea salt

    Preheat oven to 200 degrees Fahrenheit. Line two large baking sheets with parchment paper. Remove stems from kale, tear into large pieces, and place in bowl. Add oil, lime/lemon juice, sesame seeds, and salt; toss with hands to evenly coat. Place an even layer on bottom of baking sheets. Bake for 40-45 minutes, until kale looks “dry.” Remove from oven and let cool on baking sheets for 10-15 minutes. Recipe provided by Amanda Skirp.

  • Chinese Chicken Noodle Salad with Glazed Walnuts

    June 1st, 2012
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    Weekly Recipe: 
    NonWeekly

    Ingredients:

    1 package of Annie Chun’s Organic Chow Mein Asian Meal Starter

    2 tablespoons vegetable oil

    1/2 cup walnut halves

    2 tablespoons organic cane sugar

    4 cups romaine lettuce, thinly sliced

    1 cup English cucumber, julienne cut

    1 carrot, julienne cut

    1 cup chopped cilantro

    2 tablespoons minced scallions

    2 boneless, skinless chicken breasts, grilled and sliced into strips

    Cook noodles as directed. Drain and set aside. Heat vegetable oil in pan over medium heat and cook walnut halves with sugar until caramelized; set aside. Combine remaining vegetable ingredients in large bowl. Add chicken and noodles and toss lightly with sauce. Garnish with walnuts and serve. Recipe courtesy of Annie Chun’s

  • Raisin-Raspberry Salad

    June 1st, 2012
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    Weekly Recipe: 
    NonWeekly

    Ingredients:

    2 cups raspberries

    1 apple, cored and diced

    1 cup seedless green grapes, halved

    1/2 cup celery, thinly sliced

    1/2 cup raisins

    1/2 cup raspberry yogurt

    Garnish with 2 tablespoons sunflower kernels

    Combine raspberries, apple, grapes, celery, and raisins in medium bowl. Stir in yogurt until just combined. Cover and refrigerate at least one hour. Recipe courtesy of Sun-Maid, sunmaid.com

  • Baja Coleslaw

    June 1st, 2012
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    Weekly Recipe: 
    NonWeekly

    Ingredients:

    1/2 small head cabbage, washed and finely shredded (about 4 cups)

    2 small carrots, peeled and shredded

    3 green onions, thinly sliced

    1 small sweet bell pepper, diced into 1/4-inch strips

    3/4 cup raisins or golden raisins, divided

    1/2 cup cubed fresh or frozen, thawed mango

    1/2 cup cubed fresh or frozen, thawed papaya

    1 tablespoon sugar

    3 tablespoons extra virgin olive oil

    2 tablespoons fresh lime juice

    Chopped cilantro leaves for garnish

    Combine cabbage, carrots, onions, bell pepper, 1/2 cup of raisins, mango, and papaya in large bowl. Mix sugar, olive oil, and lime juice in small bowl. Add to vegetables and fruit and mix thoroughly. Turn into serving bowl and garnish with cilantro and remaining 1/4 cup of raisins. Recipe courtesy of Sun-Maid, sunmaid.com

  • Modern Tuna-Pasta Casserole

    February 1st, 2012
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    Weekly Recipe: 
    NonWeekly
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    Servings: 4 (1/2 cup per serving)

    Baking Time: 25-30 minutes

    Ingredients:

    4 ounces dried whole-wheat pasta (about 1 ½ cups)

    Cooking spray

    1 16-ounce bag frozen mixed vegetables, such as a carrot, broccoli, and cauliflower blend, thawed

    2 5.5-ounce cans low-sodium chunk light tuna, packed in water, flaked

    1 10.75 ounce can low-fat condensed cream of chicken soup (lowest sodium available)

    ½ cup low fat milk

    1 teaspoon all purpose seasoning blend

    ¾ cup lightly crushed (about ¼-inch pieces) low-sodium whole-grain crackers (about 34 squares)

    ¼ cup shredded or grated Parmesan cheese

    Prepare pasta using package directions. Drain well in colander. Transfer to a large bowl. Preheat oven to 350 degrees. Lightly spray a 2-quart glass casserole dish with cooking oil. Stir mixed vegetables, tuna, soup, half-and-half, and seasoning blend into pasta until combined. Transfer to casserole dish. Sprinkle with crackers and Parmesan. Bake uncovered for 25 to 30 minutes or until top is golden brown.

  • Blueberry Salsa

    July 27th, 2011
    Unfeatured

    2 tablespoons finely chopped red onion
    1 tablespoon finely chopped jalapeño pepper
    1 large pink grapefruit
    1 teaspoon honey
    1 tablespoon lime juice
    1 cup fresh blueberries

    Combine all ingredients except salt. Season with salt to taste. Let stand one hour, then refrigerate before serving.

  • Kiwi Salsa

    July 27th, 2011
    Unfeatured

    3 to 4 kiwis, peeled and diced (1 1/2 cups)
    1 orange, peeled and diced
    1 cup jicama, peeled and diced
    1/2 cup diced sweet red or yellow bell pepper
    1/4 cup cilantro, chopped
    1 tablespoon lime juice
    1 tablespoon vegetable oil
    1/2 small jalapeño pepper, minced, seeds and veins removed
    1/4 teaspoon salt

    Combine all ingredients in a large bowl. Mix well. Chill briefly and serve.

  • Watercress, Melon, and Almond Salad

    July 27th, 2011
    Unfeatured

    3 tablespoons fresh lime juice
    1 teaspoon sweetener (plam sugar, raw honey, or xylitol) 
    1 teaspoon minced fresh ginger root
    1/4 cup vegetable oil
    2 bunches watercress 
    2 1/2 cups cubed cantaloupe 
    1/3 cup sliced almonds 

    In a large bowl, whisk together lime juice, sweetener, and ginger root. Slowly add vegetable oil. Season with salt and pepper to taste. Add 2 bunches (or as much as you like) watercress, trimmed and chopped, cantaloupe, and almonds. Mix salad and serve immediately.

  • Seared Scallops with Udon Noodles

    January 1st, 2010
    Unfeatured
    Serves 4

    For the scallops

    2 tablespoons flour
    2 tablespoons panko (Japanese bread crumbs)
    1/2 teaspoon salt
    8 to 16 scallops (2 to 4 per person)
    1 tablespoon olive oil

    For the noodles
    1 package udon noodles
    2 tablespoons sesame oil
    2 cloves garlic, minced
    2 scallions, thinly sliced
    1 teaspoon freshly grated ginger
    1/4 cup tamari or shoyu (soy sauce)
    Black sesame seeds and fresh cilantro for garnish (optional)

    For the scallops

    1. Combine the first three ingredients in a large Ziploc bag, and shake thoroughly. 
    2. Add scallops, seal the bag, and shake to coat. 
    3. Heat oil in a nonstick skillet over medium-high heat. Add scallops, cook 3 minutes on each side, or until done. Remove from heat.

    For the noodles
    1. Cook udon noodles according to package directions; drain.
    2. To prepare dressing, combine sesame oil, garlic, scallions, ginger, and shoyu sauce; mix well.
    3. Place noodles in a medium-sized glass or non-reactive stainless dish; add dressing and mix well to coat noodles. 
    4. Serve noodles hot or cold with 2 to 4 scallops on top, and garnish with sesame seeds and cilantro.

    nutrition info per serving: 378.7 calories; 8.4 g fat; 1.6 g saturated fat; 9.9 mg cholesterol; 14.3 g protein; 60.1 g carbohydrates; 0.8 g fiber; 797.8 mg sodium

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