Recipes

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Recipe of the Week...Quinoa with Balsamic Roasted Mushrooms

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Ingredients: 

  • 1/4 cup balsamic vinegar 
  • 2 teaspoons Dijon mustard 
  • 1 pear, peeled, cored and cut into chunks 
  • 1 garlic clove, halved 
  • 2 pounds portobello mushrooms, stemmed and gills scraped out 
  • 1 cup red or white quinoa 
  • 3 cups tightly packed fresh spinach, chopped 
  • 4 green onions, thinly sliced 
  • 1/2 cup slivered almonds, toasted 
  • 1/8 teaspoon fine sea salt 
  • 1/2 teaspoon ground black pepper 

Method: 

Preheat the oven to 475°F.

Put vinegar, mustard, pear and garlic in a blender with 1/3 cup water and blend until smooth, about 1 minute, to make the dressing. Cut mushrooms into chunks and combine in a large mixing bowl with 1/4 cup of the dressing. Spread mushrooms in a single layer on a rimmed baking sheet. Roast until tender, stirring occasionally, 20 to 30 minutes. Remove from the oven and let cool slightly.

While mushrooms roast, prepare quinoa. In a medium pot, bring 1 3/4 cups water to a boil. Stir in quinoa, cover pot, reduce heat to low and simmer for 15 minutes. Remove pot from heat and set aside, covered, 10 minutes more. Uncover and fluff quinoa with a fork.

Combine mushrooms, quinoa, spinach, green onions, almonds, salt, pepper and 1/2 cup more dressing in a large, wide serving bowl. Stir to mix well. Serve with remaining dressing on the side.

 

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Recipe of the Week - Beef and Bulgur Burgers

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Ingredients: 

  • 1 cup bulgur wheat 
  • Canola oil 
  • 1 1/4 pounds (95-percent) lean ground beef 
  • 1/2 cup chopped parsley 
  • 1 teaspoon ground cumin 
  • 1/2 teaspoon ground cinnamon 
  • 1/2 teaspoon ground allspice 
  • 3/4 cup finely chopped red onion, plus sliced onion for garnish 
  • Salt and pepper to taste 
  • 6 whole wheat hamburger buns, toasted 
  • Green or red leaf lettuce 
  • 2 tomatoes, sliced 

Method: 

Bring 2 cups water to a boil in a small pot over medium high heat. Add bulgur, cover, reduce heat to medium low and simmer until water is almost absorbed and bulgur is just tender, about 10 minutes. Remove pot from heat and set aside for 5 minutes. Uncover pot, fluff bulgur with a fork and set aside until cooled.

Grease grill grates with oil and preheat to medium heat. Meanwhile, in a large bowl, mix together beef, bulgur, parsley, cumin, cinnamon, allspice and chopped onion. Form mixture into 6 patties and season all over with salt and pepper.

Grill patties, flipping once, until deep golden brown and cooked through, 5 to 7 minutes per side. (Alternatively, cook burgers using 1 tablespoon canola oil in a large skillet over medium heat.) Transfer burgers as done to hamburger buns, top with lettuce, tomatoes and sliced onions and serve.

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Recipe of the Week - Red Potato and Asparagus Salad

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Ingredients: 

  • 3 tablespoons Dijon mustard 
  • 1/2 cup lemon juice 
  • 1/4 cup extra-virgin olive oil 
  • Salt, to taste 
  • Cayenne pepper, to taste 
  • 3 pounds asparagus, trimmed and cut into chunks 
  • 2 pounds small red potatoes, halved 
  • 1/3 cup finely chopped chives 

Method: 

In a small bowl, whisk together Dijon and lemon juice. Drizzle in oil while whisking constantly and then season with salt and cayenne; set dressing aside.

Bring a large pot of salted water to a boil. Add asparagus and simmer until just tender, 2 to 3 minutes. Using a slotted spoon, transfer to a large bowl of ice water to stop the cooking; drain well and transfer to a large bowl. Return water to a boil, add potatoes and simmer until just tender, 15 to 20 minutes; drain well and add to bowl with asparagus. Add dressing, chives and salt and toss to combine. Transfer to a platter and serve at room temperature.

FUSILLI PASTA WITH ROASTED TOMATOES AND 'HIDDEN' ZUCCHINI

Ingredients: 

  • 6 plum tomatoes, halved lengthwise
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon fine sea salt
  • Ground black pepper to taste
  • 1/2 cup grated Parmesan cheese, divided
  • 1/4 cup chopped basil, divided
  • 1/2 pound whole wheat fusilli
  • 2 zucchini or yellow squash, grated
  • 2 tablespoons lemon juice

Method: 

Preheat oven to 400°F. Arrange tomatoes on a large parchment-lined sheet tray, cut-sides up. Drizzle with oil; sprinkle with salt and pepper. Scatter 2 tablespoons Parmesan and 2 tablespoons basil evenly over top. Roast until juicy and bubbling, about 20 minutes; set aside.

Meanwhile, bring a large pot of salted water to a boil. Add fusilli and cook until al dente, 10 to 12 minutes. Drain and transfer to a large bowl. Add zucchini, lemon juice, remaining 6 tablespoons Parmesan and 2 tablespoons basil. Toss to combine. Divide pasta among four plates, top with tomatoes and serve.

Enjoy!

 

Apple Oatmeal in a Jar

Ingredients: 

  • 3 cups rolled oats
  • 1 tablespoon pumpkin pie spice
  • 3 cups unsweetened applesauce

Method: 

In a medium bowl, combine oats and spice mix, then stir in applesauce. Evenly distribute oat mixture among 6 lidded jars (or other containers) and top each with 1/2 cup water. Cover the jars and place in the refrigerator overnight. (Oatmeal will keep up to 5 days.) When ready to serve, heat the prepared oatmeal or enjoy it cold.
 

Halibut Salad with Lemon-Ginger Vinaigrette

Ingredients: 

  • 1 pound boneless, skinless halibut fillet 
  • Extra-virgin olive oil for poaching (about 2 cups) 
  • Zest and juice of 1 lemon 
  • 1 tablespoon grated fresh ginger 
  • 1/2 teaspoon fine sea salt 
  • 1/2 teaspoon ground black pepper 
  • 2 celery stalks, thinly sliced 
  • 1/2 cucumber, peeled, seeded and diced 
  • 1/4 cup chopped fresh parsley 
  • 1 bunch green onions, thinly sliced 

 

Method: 

Place halibut in the bottom of a pan or deep skillet just large enough to hold it with only a small amount of space around it; cut fish in 1 or more pieces if necessary. Pour in oil to just submerge fish. Place over medium-low heat and cook until halibut is just barely opaque in the center, about 20 minutes. Lift the fish out and let it cool on a plate. Reserve 1 tablespoon of the oil.  

In a large bowl, whisk together the lemon zest and juice, ginger, salt, pepper and 1 tablespoon of the oil the fish cooked in. Add the celery, cucumber, parsley and green onions, and toss well. Flake the fish into large pieces, add to the bowl and toss again.

Recipe of the Week: Black Bean Burritos


Ingredients: 

  • 1 cup quinoa
  • 1 cup sprouted green lentils or sprouted mung beans
  • 1 bunch kale, stemmed, chopped and steamed or 1 head broccoli, cut into florets and steamed
  • Choice of grilled tofu, chicken, or salmon (optional)
  • 1 avocado, cut into wedges

For serving:

  • Bragg Liquid Aminos
  • Mixed fresh herbs such as parsley, cilantro or basil
  • 1 lemon, cut into wedges

Method: 

Cook quinoa and lentils or mung beans separately according to package instructions. Divide quinoa among four bowls. Top with lentils, kale or broccoli and your choice of tofu, chicken or salmon, if using. Garnish with avocado. Serve with liquid aminos, herbs and lemon wedges.

Enjoy!