Beets Chioggia Beet Salad by Authentic Suburban Gourmet • 6

Beets
Chioggia Beet Salad by Authentic Suburban Gourmet





6 Medium Chioggia Beets
Olive Oil
Fresh Chives
Fresh Thyme
Honey Goat Cheese or Simple Goat Cheese
Wash and trim the beets. Cut the beet in half so that both ends
are pointing north and south, so you keep the red and white
circles consistent. Preheat your oven to 350 degrees. Use a baking
sheet and drizzle olive oil over the beets and using your hands rub
the olive oil all over the beets. Makes sure the candy stripe side is
face down when cooking. They will roast for about 60 to 75
minutes or until tender and a knife pokes through. Remove from
the heat and let cool. With a sharp knife trim the skin away and
slice each one. Lay on a large platter or on individual plates in a
nice pattern. Drizzle with the vinaigrette, sprinkle with chopped
chives and bits of fresh thyme. Then crumble pieces of the honey
goat cheese and serve.
Honey Dijon Vinaigrette







1 shallot, minced
2 t. Honey
1 T. Dijon mustard
2 T. Sherry Vinegar
1 garlic clove, minced
9 T. Olive oil
Salt and pepper
Add all of the ingredients to a small jar. Shake well and let stand for one hour to let the flavors develop.
Season with salt and pepper. Taste for any adjustments you want to make.
Beets
What to use first in your box of fresh organics this week?
Boxes are thoughtfully put together so that things go together with a mix of items that will last longer
and more perishable items to enjoy more quickly. This week you may receive:
Perishable items to enjoy soon after pickup in order of most perishable:



ALL CONTAINERS and packaged items/greens – please note to always open all containers when
you get home. Dry out any condensation in the roof as well as on the veg or fruit. That will
prolong the life of your produce.
Berries – any and all berries. Do not wash until ready to use. Store refrigerated. Raspberries are
more sensitive than Strawberries which are more sensitive than Blueberries. See our tips later
in this recipe selection for storing berries.
Beet Greens- Store the Greens separately in a plastic bag and use them as soon as possible;
they are perishable and will keep for only a few days
Mid-perishable –if stored properly may hold 4-5 days, plan to use and enjoy:

Leafy Greens – if stored properly will hold at least a week, sometimes longer however, plan to
use fairly soon after pickup as they are sensitive. Lettuce should also be enjoyed but also does
keep well if stored properly. To store: unwashed in a “green” bag or wrapped in a damp towel in
your crisper drawer or best yet, trim the ends and store in water (like a vase of flowers) in the
refrigerator – they will stay crisp and green longest that way.



Grape Tomatoes – keep refrigerated, should hold a week
Broccoli- Store Broccoli in an open plastic bag in the refrigerator crisper
Bell Peppers - Store unwashed Peppers in a plastic bag in the refrigerator for up to a week.
What will hold a bit longer however if your fridge has a lot of moisture (condensation or gets
opened and closed a lot, that will shorten the life)



Oranges/ Citrus/ Kiwi – keep refrigerated – more perishable than apples/pears but will
hold for a week to three weeks if stored properly.
Cabbage- An uncut head of red cabbage will keep for at least two weeks
Beets - To reduce moisture loss from the roots, cut off Beet Greens before storing, but leave at
least 1" of the stem attached. Place the unwashed roots in a plastic bag and store in the
refrigerator crisper for up to three weeks.

Apples, Pears – all good if stored in your refrigerator and kept dry
Beets
About Chioggia Beets
A Chioggia Beet, also known as the Candy Cane Beet and the Bullseye
Beet, and it's an heirloom Beet from Italy.
It tastes just like regular purple Beets, maybe a little sweeter. The skin is
a hot pink/fuchsia color, and when sliced open, the inside has beautiful
pink and white stripes. Like any other Beet, it can be prepared the same
way; steamed, sauteed, roasted, and pickled. They can be eaten raw.
The greens are also edible. Sadly, the beautiful stripes fade when the
Beet is cooked.
Chioggia Beets are nutritious. The Beet itself contains iron, potassium, fiber and calcium. The greens
which grow on top of the Beets can be eaten and have health benefits as well, containing calcium and
vitamin C. Fresh Beets also supply a nutritional bonus--their green tops are an excellent source of betacarotene, calcium, and iron.
To reduce moisture loss from the roots, cut off Beet Greens before storing, but leave at least 1" of the
stem attached. Place the unwashed roots in a plastic bag and store in the refrigerator crisper for up to
three weeks. Store the Greens separately in the same fashion and use them as soon as possible; they are
perishable and will keep for only a few days.
Generally speaking, to preserve their color and nutrients, Beets should never be cut or peeled before
cooking them in liquid; otherwise, they will "bleed" their rich red juices while cooking and turn an
unappetizing dull brown. Scrub the Beets very gently and rinse well, but be careful not to break the skin,
which is quite thin. Leave at least 1" of stem and don't trim the root.
Beets are done when you can easily pierce them with the tip of a sharp knife. Once cooked, you can peel
them; the skin of a cooked Beet will slip right off. (However, it's wise to use a paper towel or wear gloves
to keep the beet juice from staining your hands.) Then cut the Beet in quarters, slices, cubes, or in long,
thin strips--or, if they're small, serve whole.
Cooked Beets hold their color better if some acid ingredient is added to the cooking water; vinegar or
lemon juice, used in many Beet recipes, will keep them a beautiful crimson.
Beet Greens on their own are a terrific side dish or tossed with pasta. Wash the Greens well in several
changes of tepid water. Trim away the bottom stems that tend to be the toughest. Heat a small amount
of olive oil and garlic in a nonstick skillet, add the Greens, a sprinkling of salt and cook over medium-low
heat until wilted and tender. If Greens are slightly bitter, you can add a little sugar along with the salt
when cooking them. Older, tougher Greens require chopping or slicing and longer cooking. How you cut
the Greens depends upon how you are going to cook them. To serve Greens on their own, they can be
torn into bite-size pieces or sliced crosswise.
(read more: wholehealthmd.com; the kitchn.com; ehow.com)
Beets
Avocado and Beet Salad with Citrus Vinaigrette by mensfitness.com













6 medium red or golden beets
Salt and pepper
1 tablespoon red wine vinegar
Extra virgin olive oil
1 large shallot, diced fine
2 tablespoons white wine vinegar
1 tablespoon lemon juice
1 tablespoon orange juice
1 tablespoon chopped chervil
¼ teaspoon chopped lemon zest
¼ teaspoon chopped orange zest
2 firm, ripe avocados
Chervil sprigs
Preheat the oven to 400°F. Trim and wash the beets. Put them in a baking dish, add a splash of water,
and cover tightly. Roast the beets in the oven for about 45 minutes, until they are cooked through.
When the beets are cooked, allow them to cool uncovered. Peel and cut them into wedges. Put them in
a bowl, season generously with salt and pepper, add the red wine vinegar and 1 tablespoon of olive oil,
and toss gently.
Put the shallot in a bowl and add the white wine vinegar, lemon juice, orange juice, and a pinch of salt.
Let macerate for 15 minutes. Whisk in ¾ cup olive oil and stir in the chopped chervil, lemon zest, and
orange zest. Taste for seasoning.
Cut the avocados in half lengthwise and remove the pits. Leaving the skin intact, cut the avocados
lengthwise into ¼-inch slices. Scoop out the slices with a large spoon and arrange them on a platter or
individual dishes. Season with salt and pepper. Arrange the beets over the avocado slices and drizzle
with the vinaigrette. Garnish with a few chervil sprigs.
Beets
Beet Carpaccio by popartichoke.com
for salad:
 1 lb beets (preferably chioggia), trimmed and peeled
 1/4 cup lemon juice
 1 small red onion, thinly sliced
 1/2 cup roasted pistachio nutmeats
 1/3 cup feta cheese, crumbled
 1/4 cup microgreens (I used radish)
for dressing:
 2 tablespoons white wine vinegar
 2 tablespoons sour cream
 1 1/2 teaspoons chopped fresh tarragon
 1 teaspoon superfine sugar
 1/3 cup olive oil
 salt and white pepper
Thinly slice the beets with a mandoline slicer. Place the slices into
a bowl and toss with 1/4 cup lemon juice. Set aside. (The lemon
juice will help preserve the color of the beets when you cook them, so let them sit at least 10 minutes
while you prep everything else.)
Make the dressing: Mix together vinegar, sour cream, tarragon, and sugar with a wire whisk until wellblended. Slowly add the olive oil, while whisking constantly. (This creates an emulsion). Add salt and
white pepper to taste. Cover and refrigerate until ready to use.
Bring water to a boil in a large pot that has a steamer tray. If you like, add salt and a splash of lemon
juice to the water. Once boiling, place beet slices on the streamer tray (it’s alright if they overlap
slightly). Cover and steam for 5-6 minutes, or until tender yet firm. Briefly shock the beets in an ice
bath, then drain.
Layer the beets and onions on four small plates. Sprinkle with pistachios and feta cheese crumbles.
Make sure the dressing is well-stirred, then lightly drizzle over the salad. Top with microgreens.
Beets
Chioggia Beets with Raspberry Mint Vinaigrette by Gourmet










1 lb beets (4 to 6; preferably Chioggia), 1 inch of stems
left intact
3 tablespoons thinly sliced scallions
2 to 2 1/2 tablespoons raspberry vinegar
2 teaspoons fresh lemon juice, or to taste
2 tablespoons chopped fresh mint
1 tablespoon finely grated fresh orange zest (from 2
oranges)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
Garnish: fresh mint sprigs
Cover beets with water by 1 inch in a 2- to 3-quart saucepan and simmer until tender when pierced in
center with a fork, about 30 minutes. Drain in a colander and rinse under cold running water. Let stand
until cool enough to handle, then slip off and discard skins. Cut beets into 1/4-inch-thick slices.
While beets are cooking, stir together scallions, 2 tablespoons vinegar, lemon juice to taste, mint, zest,
salt, and pepper in a bowl. Add oil in a slow stream, whisking until combined. Add warm beets and toss
with vinaigrette and vinegar and salt to taste. Serve warm or
slightly chilled.
Chioggia Beet Chips by lemonbasilpdx.com




2 medium beets with stems trimmed to 1 inch
1 cup water
1 Tablespoon canola oil
Sea salt
Peel beets with a vegetable peeler, then slice thinly (but not too
thinly) with mandolin or sharp knife, using stems as handles.
Bring water to a boil in a saucepan. Add beets, then remove pan
from heat and let stand 15 minutes. Drain beets in a colander,
discarding liquid, then let stand in colander 15 minutes more.
Toss beets with oil and salt.
Put oven rack in middle position and preheat oven to 225°F.
Line a shallow baking pan with nonstick liner, then arrange beet
slices snugly in 1 layer. Bake beets until dry, about 45 minutes to 1 hour. Immediately transfer chips to a
rack to cool (chips will crisp as they cool).
Beets
Roasted Chioggia Beets with Feta by foodandwine.com










1/2 cup raspberry vinegar
3 tablespoons honey
1 medium shallot, minced
Kosher salt
Coarsely cracked black pepper
1/4 cup grapeseed oil
8 small beets (about 2 1/2 pounds), washed and trimmed
1 tablespoon unsalted butter, cut into small bits
4 ounces feta cheese, thinly sliced (see Note)
Handful of spicy baby greens, such as mizuna, for garnish
Preheat the oven to 350°. In a medium bowl, whisk together 1/4 cup of the raspberry vinegar, 1 1/2
tablespoons of the honey, the shallot, 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Whisk in the
grapeseed oil until emulsified.
Arrange the beets so they fit snugly in a single layer in a deep baking dish. Add enough water to barely
cover the beets, then add the remaining 1/4 cup of vinegar and 1 1/2 tablespoons of honey and the
butter. Season with salt and pepper. Cover with foil and bake for 50 to 60 minutes, or until the beets are
tender when pierced with a knife. Let cool slightly.
Drain and peel the beets and slice them 1/4 inch thick. Add them to the honey dressing and let cool for
up to 4 hours.
To serve, arrange half of the beet slices on 8 small plates and cover with the feta. Top with the
remaining beet slices and drizzle each serving with about 1 tablespoon of the dressing. Garnish with the
greens and serve.
Make Ahead The roasted beets can be refrigerated for up to 1 day. Let return to room temperature
before proceeding.
Beets
Raw Chioggia Beet Salad With Honey-Lime Vinaigrette by npr.org
Vinaigrette
 2 tablespoons olive oil
 2 tablespoons cider vinegar
 2 tablespoons lime juice
 2 teaspoons honey
 1/4 teaspoon salt
 1/4 teaspoon cayenne pepper
Salad
 4 medium Chioggia beets, washed, peeled
and cut into matchsticks (about 1 1/4 to 1 1/2
pounds), or another beet variety if Chioggia
isn't available
 2 scallions, thinly sliced (about 1/4 cup)
 2/3 cup chopped fresh cilantro
 2 tablespoons roasted unsalted or salted pepitas
Whisk all vinaigrette ingredients in a small bowl and set aside.
Wash and peel beets. (You may want to wear gloves, as the beets may stain your hands.) Using a sharp
knife, cut into matchsticks. Place beets in small bowl. Add scallions, cilantro and pepitas, and toss. Add
vinaigrette and toss until well coated. Serve at room temperature.
Variation: Add diced avocado or crumbled queso fresco, a soft, mild, lightly salted Mexican cheese
available in Mexican specialty markets and most major supermarkets.
Beets
Roasted Chioggia Beets With Shaved Pecorino by cdkitchen.com






1 pound baby chioggia beets, washed and tops removed
2 tablespoons balsamic vinegar
1 tablespoon water
1 teaspoon unsalted butter
Pecorino cheese, as desired
salt & black pepper, to taste
For Beets: Preheat oven to 400 degrees F.
Place the cleaned beets into a baking dish that will just accommodate all of them in one even layer
comfortably. Add just enough water to lightly cover the bottom of the pan.
Season liberally with salt and cover pan with aluminum foil. Using the tip of a knife, pierce the foil 4-5
times taking care to keep the holes very small.
Place pan in oven and roast until beets are tender, 30 to 45 minutes, depending on the size of the beets.
The easiest way to test for doneness is to insert the tip of a thin paring knife into the center of the beet.
When they are cooked, the beet will briefly cling to the knife, but slide off, unprovoked, within 2
seconds.
Remove pan from oven, remove aluminum, and cool until you are able to handle the beets. Using a
towel, slide the skins off of the beets one by one.
For service: Cut the beets in half or into quarters to ensure all pieces are of similar size.
Pour the vinegar and water into a large saute pan and bring to a boil. Add beets and mix with liquid until
well coated and gently cook to warm the beets all the way through.
Add the butter, increase flame and toss pan until all of the butter has dissolved and is emulsified into
the liquid and the beets are well glazed. Adjust seasoning.
Place into desired serving vessel, shave cheese over the top and serve.
Beets
BEET GREENS & GARLIC SCAPE DECONSTRUCTED PESTO by jamies-recipes.com








2 c beet greens, chopped into 2 inch
pieces
3 or 4 garlic scapes, chopped
1 T EVOO
salt & pepper to taste
1/2 c chopped toasted walnuts
your favorite pasta (I used angel hair)
1-15 oz can diced tomatoes (once
tomatoes are in season I would use
chopped Romas)
Parmesan cheese, shredded
Cook pasta according to package directions.
Heat skillet over medium low heat.
Add oil, greens, garlic scapes, salt & pepper. Stir everything around. Cover for 3-5 minutes until
everything is wilted. Add in chopped walnuts. Drain pasta. Toss tomatoes and greens with the pasta.
Sprinkle with Parmesan cheese when ready to serve.
Chioggia Beets and Wine by fruitguys.com










1/2 pound of beets, peeled and cut into bite-size pieces (yields approximately 1 cup)
1/2 cup dry white wine
1/2 cup water
3 tablespoons freshly squeezed orange juice (cara cara or tangelo will work nicely)
2 tablespoons olive oil or butter
2 cloves garlic, finely minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 bunch of baby arugula, rinsed and dried
2 tablespoons crumbled feta (optional)
Heat oil or butter in a medium saucepan over medium-low heat.
Add the garlic and stir, being careful to not let the garlic burn.
Add the white wine, water, juice, and salt, and heat to a simmer.
Add prepared beets and simmer until tender, about 10–15 minutes.
Arrange baby arugula on plate. Remove beets from pan with a slotted spoon and serve on top of the
greens.
Optional: sprinkle with crumbled feta cheese before serving.
Beets
Beet Greens Recipe by Simply Recipes








1 pound beet greens
1 strip of thick cut bacon, chopped (or
a tablespoon of bacon fat)
1/4 cup chopped onion
1 large garlic clove, minced
3/4 cup of water
1 Tbsp granulated sugar
1/4 teaspoon crushed red pepper
flakes
1/6 cup of cider vinegar
Wash the greens in a sink filled with cold
water. Drain greens and wash a second time. Drain greens and cut away any heavy stems. Cut leaves
into bite-sized pieces. Set aside.
In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat (or heat 1 Tbsp of
bacon fat). Add onions, cook over medium heat 5 to 7 minutes, stirring occassionally, until onions soften
and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom
of pan. Stir in sugar and red pepper. Bring mixture to a boil.
Add the beet greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low,
cover and simmer for 5-15 minutes until the greens are tender. Stir in vinegar. (For kale or collard greens
continue cooking additional 20 to 25 minutes or until desired tenderness.)
Chioggia Beets with Beet Greens, Garlic and Balsamic Vinegar by bigoven.com









Grated Asiago or Parmesan
salt and pepper; to taste
1 c Diced beets
1 tb Balsamic vinegar
1/2 Lemon; juiced
1/4 c Vegetable oil OR chicken
1 bn Beet greens; chopped
1 tb olive oil
2 Chopped garlic cloves
In 1/4 cup lightly salted water in a covered pan, steam the beet roots for 3 or 4 minutes until barely
tender. Add the greens and team for another minute or two until they are wilted. Uncover and add the
olive oil, garlic, balsamic vinegar and lemon juice. Saute for one or two minutes more. If you are serving
over pasta, add stock to make more sauce. Season to taste with salt and pepper. Sprinkle with grated
cheese.
Sprouts
About Alfalfa Sprouts & Clover Sprouts
Crisp and brightly colored, Alfalfa Sprouts produce white roots
with leaves in various colors of yellow or light to dark-green.
Sprouts are the germinating form of seeds or beans and require
no soil. Offering a mild nutty flavor, these Sprouts have a crunchy
texture.
Alfalfa Sprouts provide protein, carbohydrates, enzymes, amino
acids, vitamin A, vitamin C, folate, niacin, potassium, calcium and
magnesium.
Add life to salads, dressings, spreads, dips, sandwiches and spreads. Consume only fresh chilled Sprouts.
Rinse Sprouts thoroughly with water before use.
Clover Sprouts are the newly emerged plants from clover
seeds. Many people eat Clover Sprouts for their mild taste,
nutritional benefits, and anti-cancer properties. They add
them to salads and sandwiches and puree them into green
smoothies. Alfalfa and Clover Sprouts are the two most
common types of Sprouts grown and eaten.
Packed with vitamins, minerals, and antioxidants Clover
Sprouts have a lot of nutritional punch for such a small
plant. These plants contain vitamins A, E, and K, among
others, and small amounts of calcium, iron, and other minerals. They also contain beta carotene, folate,
and chlorophyll, as well as 4 grams of protein per 100-gram serving. As Sprouts are a plant source of
protein, they need to be eaten in conjunction with other plant sources of protein to provide all the
essential amino acids the body needs. Like many plant-based foods, Clover Sprouts are extremely low in
calories and high in fiber, which makes them a filling option for dieters.
Another health benefit of eating Clover Sprouts is a high isoflavone and antioxidant content. Isoflavones
are especially valuable to menopausal women because they help alleviate uncomfortable symptoms and
have a preventive effect against heart disease and osteoporosis. The antioxidants in Sprouts can help
prevent cancer. Red Clover in particular contains genistein, a compound that prevents angiogenesis in
cancerous tumors, effectively starving them and keeping tumors from forming a blood supply.
Rinse your batch of Alfalfa Sprouts under cool water to thoroughly clean them. Dry the sprouts with
paper towels and let them air dry. Storing Alfalfa Sprouts that are wet will cause them to spoil quickly
while in the refrigerator. Stuff a reasonable amount of Alfalfa Sprouts in a medium-sized plastic storage
bag. Store the bags in the crisper compartment of your refrigerator. Use your Alfalfa Sprouts within four
days to savor them while fresh.
(read more: wisegeek.com; livestrong.com; specialtyproduce.com)
Sprouts
GREAT WAYS TO SERVE SPROUTS by isga-sprouts.org






















Add to tossed salads
Use in coleslaw (cabbage, clover, radish)
Try in potato salad (mung bean, lentil)
Try in wraps and roll-ups (alfalfa, sunflower, radish)
Stir-fry with other vegetables (alfalfa, clover, radish, mung bean, lentil)
Blend into fruit shakes or juices (cabbage, mung bean, lentil)
Blend with vegetable juices (cabbage, mung bean, lentil)
Replace celery in sandwich spreads (lentil, radish)
Mix with soft cheeses for a dip (mung bean, radish)
Grind up and use in sandwich spreads (lentil, radish)
Top grilled cheese sandwiches after grilling (alfalfa, clover)
Stir into soups or stews when serving (mung bean, lentil)
Mix into pancake or waffle batter (buckwheat)
Eat them fresh and uncooked in a sprout salad (salad mixes)
Top omelet or scrambled eggs (alfalfa, clover, radish)
Combine in rice dishes (fenugreek, lentil, mung bean)
Add to sushi (radish, sunflower)
Saute with onions (mung bean, clover, radish)
Puree with peas or beans (mung bean, lentil)
Add to baked beans (lentil)
Steam and serve with butter (mung bean, lentil)
Use in sandwiches instead of lettuce (alfalfa, clover, radish)
Sprouts
Beet and quinoa salad with alfalfa sprouts by eatinggreener.wordpress.com











4 beets
1 cup quinoa (measured uncooked)
1/2 cup olive oil
1/2 cup red wine vinegar
1 teaspoon agave nectar OR sugar (optional)
1 clove garlic, crushed
1 teaspoon salt
1/2 teaspoon pepper
2 green onions, chopped (optional)
75 grams alfalfa sprouts (just over one cup or so)
one head/bag of leafy greens of your choice
Roast or steam your beats. I roasted mine– to do this, you
need to chop off the ends, wrap them in tinfoil, and put
them in the oven at 400F for about an hour, then remove
the skins once cool enough to handle. If you prefer, you
can find instructions for steaming here. Once the beets are
cooked and peeled, dice them up into bite-sized pieces.
Cook the quinoa by adding it to 2 cups water and bringing it to a boil. Reduce the heat to medium-low,
cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
While the quinoa is cooking, whisk olive oil, red wine vinegar, agave nectar/sugar, garlic, salt, and
pepper together in a large bowl.
Once cooked, remove the quinoa from the stove and immediately add half of the vinaigrette while
fluffing the quinoa with a fork. Set the remaining dressing aside. Cover and refrigerate the quinoa for at
least one hour, until cool.
Stir the alfalfa sprouts into the cooled quinoa–separate the sprouts with your fingers as much as you can
before adding them so that they distribute evenly. Then add your beets and green onions as well as the
remaining vinaigrette and toss the salad. Serve it over a bed of your leafy greens.
Sprouts
Mega Live Alfalfa Sprout Salad by evolvingwellness.com







Baby Green and Red Leaf Lettuce
(organic)
Red Cabbage (organic)
Carrots (organic)
Beets (organic)
Alfalfa sprouts (organic)
Sunflower Seeds (preferably organic)
Healthy dressing (optional)
Rinse the baby lettuce (unless it is prewashed), remove excess water using salad
spinner and cut up into small bite-size pieces
Manually or in food processor grate the red cabbage and carrots
Empty out the food processor and grate some beets
Arrange on a plate a thick layer of the lettuce
Drop handfuls of the cabbage-carrot mix in the corners of the plate
Line a layer of beets on the lettuce
Finish off with a handful or more of the alfalfa sprouts
Sprinkle the salad with a generous amount of sunflower seeds and serve
Sprouts
Arugula and alfalfa sprouts salad with honey, mustard and ginger dressing by casaveneracion.com
 a good handful of torn lettuce
 a good handful of baby arugula
 a small handful of alfalfa sprouts
 a cup of herbed croutons
 crisp bacon (whole, diced or crumbled — your choice)
 your favorite cheese, shaved
For the honey, mustard and ginger dressing:
 2 tbsps. of honey
 2 tbsps. of Dijon mustard
 2 tbsps. of olive oil
 juice from a quarter of a
lemon
 1 tsp. of finely grated
ginger
Rinse and dry the lettuce, arugula
and alfalfa sprouts. If you have a
salad spinner, use it.
Stir together all the ingredients for
the salad dressing.
Assemble your salad. Make the lettuce, arugula and alfalfa sprouts as the base. Scatter the herbed
croutons on top and around them. Add the bacon and cheese. Drizzle the honey, mustard and ginger
dressing over everything and enjoy.
Sprouts
Chicken Salad Sandwiches With Pesto by health.com










1/4 cup low-fat mayonnaise
2 tablespoons commercial pesto (such as
Classico)
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 1/2 cups(8 ounces) chopped cooked
skinless, boneless chicken breast
3/4 cup chopped peeled English
cucumber
1 cup (about 4 ounces) grape tomatoes,
halved
8 (1.2-ounce) slices whole-grain bread
1 cup alfalfa sprouts
Combine first 5 ingredients (through black
pepper) in a medium bowl, stirring with a whisk.
Combine chicken, cucumber, tomatoes, and
mayonnaise mixture in a large bowl; mix gently. Spread chicken mixture over 4 bread slices; top with
sprouts and remaining bread.
Sprouts
Healthy Alfalfa Sprouts Salad by redchillies.us

















3 cups spring greens mix ( I used the store bought one)
[cleaned and coarsely chopped]
3/4 cup of chopped cucumber (seeded)
¼ cup chopped carrots
½ cup snow peas
1 avocado (peeled and chopped)
¼ cup blueberries (optional)
Handful of alfalfa sprouts
¼ cup chopped onions
1 medium tomato (seeded an d chopped) /grape
tomato
Handful of pepita seeds
Bread croutons (optional)
Dressing:
1 Tbsp oil
Crushed pepper
Juice of a lemon
1 tsp finely grated ginger
¼ tsp sugar
Other suggestion: Raspberry vinaigrette/ Balsamic Vinaigrette
In a big bowl add the greens and make a bed of it. Next add the chopped veggies, fruits and mix them
well.
In a small bowl mix the ingredients for dressing, shake well and keep aside.
Transfer to serving plates and add the dressing as required. Top with pepita seeds.
Sweet Potatoes
About Japanese sweet potatoes
Japanese sweet potatoes look very similar to our common
red-skinned sweet potato but has white flesh. Once
exposed to the air, Japanese sweet potatoes quickly begin
to turn brown. With a bowl of cold water at hand, slice and
immerse them. They are also starchy and dry.
Store them loose in a cool drawer or cupboard for up to a
few weeks.
The nutritional value of the yam is principally as a source
of carbohydrates, though if eaten in large quantities it can
provide a substantial amount of protein, thiamin and vitamin C.
(read more: culinate.com; specialtyproduce.com)
Roasted Japanese Sweet Potatoes by thisweekfordinner.com


Japanese sweet potatoes, as many as you
want to eat…
Butter, salt and pepper
Wash sweet potatoes, poke them with a fork in
several places, place on a cookie sheet or roasting
pan and cook in a 400 degree oven for about an
hour, until knife pierces sweet potatoes easily.
Cut open, drizzle with butter, salt and pepper and
enjoy!
Sweet Potatoes
swiss chard and sweet potato gratin by smittenkitchen.com













1/4 cup (1/2 stick or 2 ounces) butter
1 small onion, finely chopped
3 pounds Swiss chard, leaves and stems
separated and both cut into 1-inch
pieces
Pinch of freshly grated nutmeg
2 cups heavy cream or whole milk
2 garlic cloves, minced
2 tablespoons flour
2 pounds medium red-skinned sweet
potatoes (yams), peeled and cut into
1/8-inch thick rounds
1 tablespoon minced fresh Italian parsley
1 tablespoon minced fresh thyme
Fine sea salt
Freshly ground black pepper
1 1/4 cups (about 5 ounces) coarsely grated Gruyére cheese
Prep greens: Cook onion in 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat,
stirring, until softened. Add chard stems, pinch of nutmeg, and salt and pepper to taste and cook,
stirring, until vegetables are tender but not browned, about 8 minutes. Increase heat to moderately high
and add chard leaves by large handfuls, stirring, until all greens are wilted. Season with salt and pepper
then transfer greens to a colander to drain well and press out liquid with back of a large spoon.
Make sauce: Combine cream or milk and garlic in small saucepan; bring to simmer; keep warm. Melt
two tablespoons butter in a medium heavy saucepan over moderate heat and stir in flour. Cook roux,
whisking, one minute, then slowly whisk in warm cream/milk and boil, whisking, one minute. Season
sauce with salt and pepper.
Assemble gratin: Preheat oven to 400°F. Butter deep 9×13 baking dish. Spread half of sweet potatoes in
the prepared baking dish. Sprinkle with salt, pepper, a quarter of the herbs and a 1/4 cup of the cheese.
Distribute half of the greens mixture over the cheese, then sprinkle salt, pepper, a quarter of the herbs
and 1/4 cup of the cheese over it. Pour half of bechamel sauce over the first two layers then continue
with the remaining sweet potatoes, more salt, pepper, herbs and cheese and then the remaining greens,
salt, pepper and herbs. Pour the remaining sauce over the top of the gratin, pressing the vegetables
slightly to ensure that they are as submerged as possible. Sprinkle with the last 1/4 cup of cheese.
Sweet Potatoes
Satsumaimo Chakin Shibori by japanesefood.about.com
These are traditional sweets made with satsumaimo potatoes. Shibori means wringing and chakin
means tea cloth in Japanese. Chakin shibori is a method for forming mashed ingredients in a thin cloth.




1 lb satsumaimo, peeled and cut into half-inch thick rounds
3 Tbsp sugar
juice from 1/2 lemon
2 Tbsp raisins
Soak satsumaimo in water for about 15 minutes.
Drain satsumaimo and put in a medium pan.
Pour water to cover the satsumaimo.
Boil until satsumaimo is softened.
Drain and put the satsumaimo in a bowl.
Mash satsumaimo.
Add sugar and mix well.
Add raisins and mix well.
Add lemon juice and mix well.
Put a small ball of mashed satsumaimo in a cheesecloth or a sheet of plastic wrap.
Gather ends and twist the cloth or plastic wrap to leave some patterns on the surface.
Unwrap it.
Sweet Potatoes
Daigakuimo by japanesefood.about.com






1 lb satsumaimo sweet potato, cut into bite-size pieces
1/3 cup sugar
1 tsp soy sauce
2 Tbsp water
1-2 tsp sesame seeds
Vegetable oil for frying
Heat oil in a deep pan to about 330 degrees F and deep fry sweet potatoes until cooked through and
golden. Drain on paper towels.
Mix water, sugar, and soy sauce in a large skillet.
Put on midium-low heat and simmer until the liquid thickens.
Stop the heat and quickly stir fried sweet potatoes into the sugar sauce.
Sprinkle sesame seeds over the sugar coated sweet potatoes.
Marco Canora’s Japanese-Sweet-Potato Gratin by NYmag.com





4 pounds Japanese sweet potatoes, peeled
2 quarts (8 cups) heavy cream
5 ounces prosciutto, cut in large dice
1/2 bunch sage, tied with string
Salt and white pepper to taste
Preheat oven to 350. (1) Using a mandoline, slice sweet potatoes about 1/8-inch thick. (2) Place sweetpotato slices in a heavy-bottomed pot and cover with cream. Add prosciutto and sage and season to
taste. Simmer over medium heat until tender, about 20 minutes. With a slotted spoon, remove
prosciutto and sage and discard. Remove sweet potatoes from pot, reserving one cup of the cream. (3)
Layer the potato slices evenly in an 8-by-12 baking dish. Pour the reserved cup of cream over the
potatoes and let it settle for 5 minutes. Place baking dish in oven for 15 minutes or until potatoes are
golden brown. Serves 6–8.
Sweet Potatoes
Roasted Japanese Sweet Potatoes by figswithbri.com
(about one medium sweet potato per person)




Japanese sweet potatoes
olive oil to coat lightly for better heat conductivity
salt
smoked Spanish paprika (optional, to make things
even more interesting)
Preheat oven to 400 degrees. Wash sweet potatoes and
cut out any bad stuff and eyes. Chop into big, even chunks
for consistent cooking, and spread single layer in baking
dish or on sheet pan. If using a sheet pan, you may want
to line it with parchment so they don’t stick.
Drizzle with olive oil and sprinkle with salt, tossing altogether for even distribution of oil and salt. Bake
for 30 minutes.
Using a spatula or big spoon, scrape them up and move them around so more sides get direct heat. If it
needs another little drizzle of oil so they don’t dry out, go ahead. Cook them another 15 minutes until
tender on the inside, a little crispy on the outside, and delicious all the way through.
Sprinkle with a little smoked paprika and serve. (they are so tasty like this, when I made them last night,
I hardly noticed there wasn’t any salt on mine)
Roasted Japanese Sweet Potatoes with Scallion Butter by epicurious.com




8 small slender Japanese or Garnet sweet potatoes (4
to 5 pounds total)
1 1/2 sticks unsalted butter, well softened
1 1/2 tablespoons miso paste (preferably white)
3 tablespoons finely chopped scallion
Preheat oven to 450°F with rack in upper third.
Prick potatoes all over with a fork and put on a foil-lined large
baking sheet. Bake until very soft when squeezed, 45 minutes
to 1 hour.
While potatoes bake, stir together butter, miso, and scallion
until combined.
Slit hot potatoes lengthwise and, using oven mitts, push in sides to puff up potato. Serve with some
scallion butter in center of each and with additional scallion butter on the side.
Sweet Potatoes
Daigaku Imo by norecipes.com
 1 pound satsuma imo (red skin, yellow flesh sweet potatoes),
peeled and cut into 1″ chunks
 vegetable oil for frying
 1 teaspoon sesame oil
 mild honey
 toasted sesame seeds
Add the satsuma imo to a pot large enough to fit all of them in one
layer. Cover the potatoes in vegetable oil, then add the sesame oil.
Turn the heat on to medium high and fry them. until they are medium
brown on one side. Flip them over and continue frying until they are
dark brown and have a thick crunchy shell.
Transfer the fried potatoes to a large metal bowl and drizzle a copious
amount of honey on top. You need to work quickly as the residual
heat from the potatoes is needed to caramelize the honey. Toss the
potatoes to give them an even coating of honey, then sprinkle with toasted sesame seeds. Black sesame
seeds look better, but I only had white ones. Serve immediately, but be careful, they’re hot!
Sweet Potato Bundt Cake by kirbiecravings.com











2 cups mashed sweet potatoes (I used
japanese sweet potatoes)
2 ¾ cups flour
2 tsp. ground cinnamon
1 ¼ tsp. ground ginger
1 tsp. baking powder
1 tsp. baking soda
1/8 tsp salt
1 2/3 cups sugar
1 cup vegetable oil
4 large eggs
1 tsp. vanilla extract
Preheat oven to 325 degrees. Thoroughly grease a 12 cup Bundt pan. I use a pam spray that has flour
already added to it. In a medium bowl combine the flour, baking soda, baking powder, cinnamon, and
salt. In a large mixing bowl combine the sweet potatoes, oil, and sugar. Beat until smooth. Add eggs
and beat until combined. Then add the flour mixture and beat until just blended. Add the vanilla and
mix on low speed until blended. Pour the batter into the Bundt pan.
Bake for 1 hour and 5 minutes or until a cake tester comes out mostly clean. Cool the cake in the pan,
and then invert onto a cake platter.
Red Cabbage
About Red Cabbage
Red Cabbage, a member of the large family of Cruciferous vegetables, is rich in nutrients. Along with
significant amounts of nitrogen compounds known as indoles, and
dietary fiber, Red Cabbage is a rich source of Vitamin C (supplying
almost twice as much vitamin C as green cabbage).
Don't wash Cabbage until you are ready to use it. The interior is
nearly always clean, but if you want to rinse it, do so after cutting
or chopping. Avoid cutting Cabbage in advance (it will lose vitamin
C). If you must prepare Cabbage an hour or more before cooking
or serving it, seal it tightly in a plastic bag and refrigerate.
Cabbage keeps well--and retains its vitamin C--if kept cold. Place the whole head of Cabbage in a
perforated plastic bag and store it in the refrigerator crisper. An uncut head of Red Cabbage will keep for
at least two weeks.
Once a head of Cabbage is cut, cover the cut surface tightly with plastic wrap and use the remainder
within a day or two. Rubbing the cut surface with Lemon juice will prevent it from discoloring.
(read more: wholehealthmd.com)
Red Cabbage, Lemon, and Parsley Slaw by eatwell.com
This makes a fresh side dish or addition to fish tacos!





1/2 large head of red cabbage (or 1 very small head – they’re just often enormous), outer leaves
removed
2 lemons
1 cup fresh parsley
1/2 tsp sea salt
1 tsp honey (you could also use agave or maple syrup – I just think honey tastes best)
Thinly slice the cabbage (you can use a mandolin if you have one but a sharp knife is also just fine) and
wash the parsley, pulling the leaves off the stems. Juice the limes and add the honey and salt, stirring
until the honey has dissolved into the liquid. Toss the cabbage with the lemon juice, honey, salt mixture
and add the cilantro – stir well to combine. With time, the cabbage will begin to release more of its
juices (bathing everything in a beautiful, brilliant purple) and the cabbage will soften slightly, but it’s
tasty at any point.
Red Cabbage
Broccoli, Red Cabbage and Lettuce Salad by saladpride.blogspot.com
Ingredients for 1:
 A quarter of a Red cabbage cut very thin.
 2 gems lettuce heads
 A quarter of a small raw Broccoli cut very thin
 2 spring onions
 Chives
 Toasted Sesame seeds (not toasted if you are Raw Vegan)
 Dried blueberries
Dressing: Extra virgin olive oil, balsamic vinegar (lemon juice if you are Raw
Vegan), Salt and pepper.
German Red Cabbage by allrecipes.com














1 medium head red cabbage, cored and sliced
2 large tart apples, peeled and sliced
1 medium sweet onion, sliced and separated into
rings
1 1/2 cups water
1 cup cider vinegar
1/2 cup sugar
1 tablespoon butter
1 teaspoon salt
6 whole peppercorns
2 whole allspice
2 whole cloves
1 bay leaf
2 teaspoons cornstarch
2 teaspoons cold water
In a Dutch oven, toss cabbage, apples and onion. Add water, vinegar, sugar, butter and salt. Place the
peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth; bring up corners of cloth
and stir with kitchen string to form a bag. Add to Dutch oven. Bring to a boil. Reduce heat; cover and
simmer for 1-1/4 hours.
Discard spice bag. In a small bowl, combine cornstarch and cold water until smooth; stir in cabbage
mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Red Cabbage
Sweet and Sour Red Cabbage Recipe by simplyrecipes.com




1/4 cup (1/2 stick) butter
1 2-pound red cabbage, thinly sliced (about
12 cups)
6 Tbsp sugar
2/3 cup balsamic vinegar
Melt the butter in a large pot over medium heat. Add
cabbage and sauté until slightly wilted, about 5
minutes. Add sugar, toss to coat evenly. Add vinegar.
Reduce heat to medium-low; cover, simmer until
cabbage is tender, stirring often, about 30 minutes.
Season to taste with salt and pepper.
5-Minute Healthy Sautéed Red Cabbage by whfoods.org
 4 cups red cabbage, shredded
 1 TBS lemon juice
 5 TBS low sodium chicken or vegetable broth
Mediterranean Dressing
 3 TBS extra virgin olive oil
 1 TBS lemon juice
 1 medium clove garlic, chopped or pressed
 Sea salt, and pepper to taste
Optional:
 2 TBS grated ginger
 1 TBS sesame seeds
 5 drops tamari soy sauce
 1 TBS chopped cilantro
 few drops of rice vinegar/rice wine
Quarter cabbage, slice into 1/4-inch strips, and let sit for at least 5 minutes to bring out the hidden
health benefits of cabbage.
Chop or press garlic and let sit for at least 5 minutes.
Sprinkle cabbage with 1 TBS lemon juice before cooking to prevent it from turning blue.
Heat 5 TBS broth over medium heat in a stainless steel skillet. When broth begins to steam, add cabbage
and cover. Sauté for no more than 5 minutes.
Transfer to a bowl. For more flavor, toss cabbage with the dressing ingredients and any of the optional
ingredients you desire while it is still hot. (Mediterranean Dressing does not need to be made
separately.)
Red Cabbage
Sautéed Red Cabbage & Apple by wholehealthmd.com
Add 1 cup of cooked white beans to this sweet and savory dish, top it with yogurt, and serve as a
vegetarian main dish.










2 tablespoons olive oil
1 medium red onion, halved and thinly sliced
2 cloves garlic, slivered
2 carrots, halved lengthwise and thinly sliced crosswise
1 small head red cabbage (1-3/4 pounds), thinly sliced (8 cups)
2 red apples (such as McIntosh or Cortland)--unpeeled, cored, and thinly sliced
1-1/2 cups no-salt-added canned tomatoes, chopped with their juice
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon caraway seeds
In Dutch oven or flameproof casserole, heat oil over medium heat. Add onion and garlic and cook,
stirring frequently, for 7 minutes or until onion is crisp-tender.
Add carrots and cook 4 minutes or until crisp-tender. Stir in cabbage, apples, tomatoes, salt, pepper, and
caraway seeds. Cover and simmer, stirring frequently, 15 to 20 minutes or until cabbage is tender.
Warm Red Cabbage Salad by EatingWell.com










1 tablespoon extra-virgin olive oil
4 cups red cabbage, thinly sliced (about 1/4 large
head)
3/4 teaspoon caraway seeds
1/2 teaspoon salt
1 crisp, sweet apple, such as Braeburn or Gala, cut
into matchsticks
1 shallot, minced
1 tablespoon red-wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon freshly, ground pepper
2 tablespoons chopped walnuts, toasted
Heat oil in a large saucepan over medium heat. Add cabbage, caraway seeds and salt. Cook, covered,
stirring occasionally, until tender, 8 to 10 minutes. Remove from the heat. Add apple, shallot, vinegar,
mustard and pepper and stir until combined. Serve sprinkled with toasted walnuts.
Red Cabbage
Braised Red Cabbage by EatingWell.com








2 teaspoons canola oil
2 onions, cut in half lengthwise and thinly sliced
1 red cabbage (about 3 pounds), halved, cored and sliced
2/3 cup reduced-sodium chicken broth, or vegetable broth
1 teaspoon caraway seeds
1 teaspoon sugar
1/4 cup white vinegar
Salt & freshly ground pepper to taste
Heat oil in a large pot or Dutch oven over medium heat. Add onions and cook, stirring, until the onions
start to turn golden, about 8 minutes. Add cabbage and cook, stirring occasionally, until the cabbage
wilts, about 5 minutes. Stir in broth, caraway seeds and sugar; bring to a simmer. Cover and cook over
low heat until very tender, 15 to 20 minutes.
Uncover and stir in vinegar. Increase heat to high, and cook, stirring occasionally, until most of the liquid
has evaporated, 8 to 10 minutes. Season with salt and pepper.
Chicken & Red Vegetable Stir-Fry by wholehealthmd.com












1 tablespoon cornstarch
1/3 cup dry sherry
2 tablespoons reduced-sodium soy sauce
1 tablespoon minced garlic
1 tablespoon light brown sugar
1/2 teaspoon crushed red pepper flakes
2 tablespoons olive oil
1 pound skinless, boneless chicken breast, cut across the grain into 1/2-inch-wide strips
1 large red onion, halved lengthwise then sliced crosswise into half-rounds
1-1/2 cups finely shredded red cabbage
2 medium red bell peppers, cut into strips
1 navel orange, peeled and cut crosswise into slices
In a small cup or bowl, blend cornstarch with sherry, soy sauce, garlic, brown sugar, and red pepper
flakes. Set aside. In a large nonstick skillet, heat 2 teaspoons of oil over medium-high heat. Add chicken
and stir-fry until just barely cooked, about two minutes. With slotted spoon, transfer chicken to a plate
and cover loosely to keep warm.
Add 2 teaspoons of oil to skillet and heat. Add onion and stir-fry until softened, about three minutes.
Add remaining 2 teaspoons oil and cabbage and bell peppers, and stir-fry until crisp-tender, about two
minutes.
Add reserved sherry mixture to skillet along with chicken (and any juices that have collected on plate).
Cook over medium-high heat until the sauce thickens and chicken is cooked through, about three
minutes. Serve stir-fry topped with orange slices.
Red Cabbage
Hearty Red Cabbage Soup by prevention.com
















1 tablespoon olive oil
1 large onion, thinly sliced
4 cloves garlic, chopped
1 pound red cabbage, thinly sliced
4 stalks celery, thinly sliced
1/4 cup red wine vinegar
1 tablespoon caraway seeds
6 cups chicken broth
1/2 cup tomato puree
1 teaspoon ground black pepper
1/2 teaspoon dried thyme
1 bay leaf
1 1/2 cups cooked great northern beans
salt
1/4 cup sour cream
1 bunch scallions, white and light green parts, thinly sliced (1/2 cup)
In a large saucepan, heat the oil over medium heat. Add the onion and garlic. Stir, cover the pan, and
cook for 10 minutes, stirring frequently.
Add the cabbage, celery, vinegar, and caraway seeds. Cover and cook for 10 minutes, stirring frequently.
Add the broth, tomato puree, pepper, thyme, and bay leaf. Cover and simmer for 20 minutes. Remove
the bay leaf. Stir in the beans and heat through. Add salt to taste. Add a dollop of sour cream and a
sprinkling of scallions to each serving.
Red Cabbage and Romaine Coleslaw with Blue Cheese Dressing by food.com









1 head romaine lettuce, washed
¼ head red cabbage
1 large green onion, minced
¾ cup canola oil
3 tablespoons red wine vinegar
1 ½ tablespoons Dijon mustard
¼ teaspoon salt
fresh ground black pepper
1 ½ ounces crumbled blue cheese
Slice the romaine into thin ribbons. Slice the red
cabbage as thin as you can. Toss together in a salad
bowl; cover and refrigerate until serving time. Whisk the remaining ingredients, except blue cheese, in a
bowl, until well combined. Fold in the cheese. The dressing can be made several days in advance. Dress
the slaw just before serving.
Red Cabbage
Red Cabbage and Apple Soup by nytimes.com














2 tablespoons canola oil or unsalted
butter
1 medium onion, chopped
2 teaspoons ground cinnamon or 1 3-inch
cinnamon stick
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
2 pounds red cabbage, cored and
shredded (1 medium head)
Salt to taste
7 cups water
1 tablespoon clover honey or other mild honey
4 tart apples, like Granny Smith or Pink Lady
1 to 3 tablespoons fresh lemon juice (to taste)
Freshly ground pepper
1 cup thick Greek-style plain low-fat yogurt
Heat the oil or butter over medium heat in a heavy soup pot and add the onion. Cook, stirring often,
until it begins to soften, about 3 minutes. Add the spices and stir together for another few minutes, until
the onion is tender. Stir in the cabbage and a generous pinch of salt and cook, stirring, until the cabbage
is limp, about 5 minutes. Add the water, honey and salt to taste and bring to a boil. Reduce the heat,
cover and simmer over low heat for 30 minutes.
Meanwhile, prepare the apples. Core one of them and slice it very thin. Place slices in a bowl of water
acidulated with 1 tablespoon of the lemon juice and set aside. Core and either dice or slice the
remaining apples. Add them to the soup, cover and continue to simmer for another 20 to 30 minutes,
until the apples are tender and the soup is sweet and fragrant. Add pepper to taste, and adjust salt. Stir
in the lemon juice. Serve, topping each bowl with a generous spoonful of yogurt and a few slices of
apple.
Red Cabbage
Sweet Potato Cabbage Salad with Hot Bacon Dressing by ncsweetpotatoes.com










1 medium sweet potato
Salt and pepper to taste
1 small head red cabbage
2 tablespoons red wine vinegar
1 clove garlic, minced
8 slices bacon
2 tablespoons butter
2 tablespoons honey
1/4 cup olive oil
1 pound roasted, sliced squab or
chicken breast
 1/2 cup toasted pecans
Hot Bacon Dressing (recipe follows)
 4 ounces blue cheese
 1 tablespoon chopped parsley
Sprinkle sweet potato with salt and pepper; wrap in foil. Roast in center of oven at 375º F, 45 minutes or
until tender; cool. Cut cabbage in half through the root end; remove core. Thinly slice cabbage
crosswise, place in bowl; toss with vinegar and garlic; season with salt and pepper.
Cook bacon until crisp. Cut into 1-inch pieces; keep warm.
Slice cooled sweet potato into rounds; sauté with butter and honey until glazed; set aside. Heat oil in
large pan; add cabbage. Toss 30 seconds. Add shredded squab or chicken, bacon pieces, sweet potato
and pecans; toss for 1 minute. Add 1/4 cup Hot Bacon Dressing and toss.
Serve immediately on warm plates. Sprinkle each salad with blue cheese and parsley.
Hot Bacon Dressing:
Cook 1 slice bacon in skillet until crisp; remove and set aside.
To skillet, add 2 tablespoons diced celery, 2 tablespoons minced onion. Cook for two minutes on
medium heat until tender.
Add 3 tablespoons each red wine vinegar and apple cider vinegar, firmly packed brown sugar and 1
teaspoon whole-grain mustard. Salt and pepper to taste. Simmer 10 minutes. Remove from heat.
Slowly stir in 1 cup olive oil, blending until emulsified.
Crumble bacon and add to dressing.
Red Cabbage
Purple Cabbage and Sweet Potato Soup by Gluten Free Goddess











1 tablespoon light olive oil or peanut oil
1 1/2 teaspoons hot or mild curry paste, or cumin, to taste
1 medium red onion, peeled, diced
4 cloves garlic, minced
1 large sweet potato or yam, peeled, diced
1/2 head purple cabbage, shredded
1 large yellow bell pepper, cored, seeded, diced
1 large Anaheim or Cubanelle pepper, seeded, diced
1 14-oz. can white or pinto beans, rinsed, drained
2 cups vegetable broth
1/3 cup natural peanut butter (or sunflower seed
butter) melted in a half cup of boiled water or broth
 1 14-oz. can light coconut milk
 2 tablespoons golden balsamic vinegar
 1/4 to 1/2 teaspoon crushed red pepper flakes, for
heat, to taste
 2-3 tablespoons chopped fresh cilantro
 1 tablespoon raw organic agave nectar, or organic
light brown sugar, if it needs it
 Sea salt and black pepper, to taste
For garnish:
 Chopped fresh cilantro or chopped peanuts
 Fresh lime slices
Heat the olive oil in large soup pot. Add the curry paste and stir for a minute to infuse the oil with spice.
Add the onion, garlic, sweet potato, cabbage, yellow pepper and Anaheim pepper. Stir and cook the
veggies for 5 -7 minutes, until softened.
Add the beans, broth, peanut butter, coconut milk, balsamic vinegar, red pepper flakes and cilantro.
Bring the soup to a high simmer, cover, and lower the heat; keep the soup on simmer and cook until the
vegetables are tender, about 25 to 30 minutes.
Stir in the lime juice and taste test for seasoning adjustments. Add a little brown sugar, if needed.
Season with sea salt and ground pepper, to taste. Warm through.
Serve with a sprinkle of chopped cilantro or peanuts.
Red Cabbage
Red Cabbage Salad by slate.com







¼ large head red cabbage, cored and shredded
1 to 2 ounces gorgonzola or other blue cheese, crumbled
⅓ cup chopped walnuts
⅓ cup golden raisins
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
Salt and black pepper
Put the cabbage, cheese, walnuts, raisins, oil, and vinegar in a medium bowl, and season with salt and
pepper. Toss, taste and adjust the seasoning, and serve immediately.
Cabbage-Beet Slaw with Ginger Vinaigrette by TheBittenWord.com







1 small head red cabbage
1 medium-sized beet
2 tablespoons rice vinegar
4 tablespoons oil (vegetable or canola)
1 1/2 tablespoon honey
1-inch piece of ginger, peeled and grated
Salt & pepper to taste
Chop the cabbage into 4 wedges. Trip away any any
of the tougher core. Cut the remaining cabbage into
thin strips. Place in a bowl.
Peel the beet using a vegetable peeler. Using a handheld grater or box grater, shred the beet into the
bowl with the cabbage, being careful to not stain
clothes with beet juice.
Make the vinaigrette. Combine vinegar, honey, and ginger in a small bowl. Add oil and whisk to
combine. Add salt and pepper to taste.
Toss vinaigrette with cabbage-beet mixture. Allow the slaw to stand 20-30 minutes before serving,
tossing regularly. Add salt and pepper if needed, and serve.
Rainbow Chard
About Rainbow Chard
Rainbow Chard kicks Swiss Chard up a level - in both looks and flavor. Bunches of
what is sold as "Rainbow Chard" are actually a mix of Swiss Chard, Red Chard, and
Golden Chard. It has the mineral edge of Swiss Chard, the earthy sweetness of Red
Chard, and the mild nutty flavor of Golden Chard.
Rainbow Chard is great to sauté or stir-fry. For the most even cooking, remove
the colored ribs/stems from the leaves, and then chop the stems and start cooking
them before you add the leaves.
Sweet, tangy, and creamy things help temper the mineral edge of all Chard. A bit of balsamic vinegar, a
squirt of lemon juice, or a bit of crème fraîche or goat cheese are all fabulous with Chard.
No matter how you cook Rainbow Chard, remember that it has some Red Chard in it and will "bleed" red
when cooked, tingeing adjacent foods a lovely shade of pink.
Swiss Chard packs a huge amount of vitamin A and it is naturally high in sodium.
Also known as chard, these greens come from a variety of beet grown for its stems and leaves, not its
root; their distinctive flavor is akin to (but milder than) that of beet greens.
Wrap unwashed Swiss Chard in damp paper towels, then place in a plastic bag; store in the refrigerator
crisper for three to five days.
Wash Swiss Chard leaves and stems before using, as they are likely to have sand or dirt clinging to them.
Separate the leaves from the stems and swirl the leaves around in a large bowl of cool water. Lift out,
letting the sand and grit settle; repeat if necessary. Slice or chop as recipe directs.
Whenever possible, use the cooking liquid from Swiss Chard in a sauce or add it to a soup; a significant
percentage of the nutrient content of greens is released into the liquid as they cook. Don't heat Swiss
Chard in an aluminum pot; the chard contains oxalates and it will cause the pot to discolor. Start cooking
the stems a few minutes before adding the leaves. Quick cooking will help to preserve the color as well
as the nutrients.
(read more: WholeHealthMD.com; localfoods.about.com)
Rainbow Chard
Golden Beet and Barley Salad with Rainbow Chard by thekitchn.com










1 cup dry pearl barley
4 medium beets, tops removed
1 bunch white or rainbow chard, washed
3 Tablespoons lemon juice, divided
1/2 large red onion (about 1 cup), minced and
soaked in cold water for 1/2 hour
4 ounces feta, crumbled
4-5 scallions, sliced into fine rounds
Extra-Virgin Olive Oil
salt and pepper to taste
extra sliced scallions for garnish
Heat the oven to 450-degrees. Bring 3 cups of water to
a boil. Add the barley and 1/2 teaspoon of salt. Reduce to a simmer, cover, and cook until the barley is al
dente, about 30 minutes. If there is extra liquid in the pot, drain the barley and return it to the pan.
Cover with a clean dishtowel until ready to use. Loosely wrap the beets in tin foil and roast in the oven
until they are just fork tender--30 - 45 minutes. Peel and dice the beets into 1-inch cubes.
Meanwhile, prepare the chard. Strip off the leaves and slice them into ribbons. Cut the stems into bitesized pieces. Heat 1 teaspoon of olive oil in a skillet over medium heat. Sauté the chard stems until they
start to turn translucent around the edges. Add the ribboned chard leaves, half of the lemon juice (1 1/2
tablespoons), and a healthy pinch of salt. Cover and cook the chard until it is bright green and has wilted
down, stirring occasionally (about 8 minutes). If the pan is very dry, add a few tablespoons of water so
the chard can keep steaming. Drain the red onion. Combine barley, beets, chard, red onion, feta, and
scallions in a large mixing bowl. Whisk together the remaining lemon juice and 2 tablespoons of olive oil,
and drizzle this vinaigrette over the salad. Stir to evenly coat all the ingredients.
Taste the mixture. As needed, add salt 1/4 teaspoon at a time. Pepper to taste. Serve family-style in a
large bowl or in individual bowls. Garnish with extra scallions.
Rainbow Chard
Sautéed Rainbow Chard with Raw Beets and Goat Cheese by thekitchn.com
 3-4 medium-sized beets with the leaves
 1 large bunch rainbow chard
 1 tablespoon extra virgin olive oil
 4 ounces of goat cheese, crumbled
For the dressing:
 2 1/2 tablespoons balsamic vinegar
 1 teaspoon brown sugar
 1/4 cup extra virgin olive oil
 salt and pepper
Chop off the beet greens and set them aside. Peel the
beets and either grate them on a box grater or in a food
processor. You should have about 2-3 cups of shredded
beets.
Wash the beet greens and chard. Shake to remove excess water, but no need to dry. Remove the tough
center ribs and give them a rough chop. Stack the leaves on top of each other and slice them crosswise
into thick ribbons.
Heat the olive oil in a large dutch oven or pot on medium heat. Add the stems and cook until softened,
about 5 minutes. Add the leaves of the chard and season with salt and pepper. Cook for 6-8 minutes,
stirring occasionally, until the leaves have wilted and taste very tender. If the leaves still taste bitter,
season with additional salt. Transfer the chard to a large bowl and allow to cool to room temperature.
To make the dressing, whisk together the balsamic vinegar and brown sugar. Season with salt and
pepper, then stream in the olive oil while whisking vigorously.
Combine the greens and the shredded beets, and toss with the vinaigrette (depending on how much
chard you have and how saturated you want your greens, you may have some vinaigrette left over).
Serve, topping each plate with goat cheese.
This salad will keep refrigerated for up to one week. Wait to top with goat cheese until serving.
Rainbow Chard
Rainbow Chard with Pine Nuts, Parmesan, and Basil by finecooking.com








13 to 14 oz. Rainbow chard (about 1 large bunch)
1 Tbs. extra-virgin olive oil
3 Tbs. pine nuts
Kosher salt
1 Tbs. minced garlic
1 Tbs. cold unsalted butter, cut into 4 pieces
1/4 cup grated Parmigiano-Reggiano
1/4 cup thinly sliced fresh basil leaves (8 to 10 large)
Pull or cut the stems from the chard leaves. Cut or rip the leaves
into 2- to 3-inch pieces and wash and dry them well. Rinse the
stems and slice them crosswise 1/4 inch thick.
In a 12-inch nonstick stir-fry pan or skillet, heat the olive oil over medium heat. Add the pine nuts and
cook, stirring constantly, until lightly browned, 2 to 3 minutes. Transfer the pine nuts to a plate, leaving
behind as much oil as possible.
Return the pan to medium-high heat, add the chard stems and a pinch of salt, and cook, stirring
occasionally, until shrunken and beginning to brown lightly, 6 to 7 minutes. Add the garlic and cook just
until fragrant, about 15 seconds. Add the chard leaves and 1/4 tsp. salt. Toss with tongs until just wilted,
1 to 2 minutes. (If using a skillet, you may need to add the chard in batches, letting the first batch wilt
before adding more.) Remove the pan from the heat, add the cold butter pieces and stir just until the
butter has melted.
Using tongs, immediately transfer about half of the leaves and stems to a serving plate and arrange.
Sprinkle on half of the Parmigiano, basil, and pine nuts. Layer on the remaining leaves, stems, and pan
juices, and garnish with the remaining cheese, basil, and pine nuts. Serve immediately.
Rainbow Chard Recipe by doctoroz.com








1 lb. rainbow chard
1 cup water or low-sodium chicken broth
1 tablespoon olive oil, peanut oil, or lard
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon grated fresh ginger
1 teaspoon lemon juice
Salt to taste
Wash the greens and remove the thick woody stems. Place them in a saute pan with 1 cup of water or
broth and bring to a boil. Cover the pan and turn down heat. Simmer for 15-20 minutes until the greens
are tender. Drain the greens, but reserve all the remaining liquid in a bowl. Heat the oil in the saute pan
and add the greens. Mix in the reserved water, the garlic, cumin, and ginger and cook uncovered at a
low heat until the mixture is almost dry. Add lemon juice and salt to taste. Serve with tempeh.
Rainbow Chard
Avocado & Swiss Chard Stem Salad on Toast by noteatingoutinny.com







1 slice toast
about 1/2 ripe avocado, finely chopped
3-4 rainbow chard stalks, finely chopped
about 2 teaspoons fresh lemon juice
about 2 teaspoons extra-virgin olive oil
about 1 tablespoon chopped fresh parsley
salt and pepper to taste
Toss all ingredients except for the toast. Can be
covered and chilled up to an hour or two before
serving, piled on the toast.
Swiss Chard & Soft-Boiled Egg on Toast by noteatingoutinny.com





1 slice toast
3-4 rainbow chard, leaves only, coarsely chopped
1 tablespoon extra-virgin olive oil
salt and pepper to taste
1 egg
Soft-boil the egg until white is fully cooked and yolk is fairly
runny, or cook to desired doneness. In a saute pan, heat the
olive oil and add the chard, seasoning with salt and pepper.
Cook, stirring, over medium-high heat for about 2-3 minutes.
Transfer to the toast. Top with the sliced soft-boiled egg.
Rainbow Chard
Sautéed Rainbow Chard with Garlic by asweetlife.org





3 Tbsp olive oil
3 large garlic cloves, thinly sliced
1 large bunch rainbow or ruby chard – thick stems
discarded
Salt
Freshly ground black pepper
R emove ribs from chard and cut into 2-inch lengths. Cut
the leaves into 2-inch strips.
In a large pot, heat half of the olive oil. Stir in the garlic and cook over moderately high heat until lightly
golden, about 1 minute. Add the chard leaves in large handfuls, allowing each batch to wilt slightly
before adding more. Season the chard with salt and pepper and cook, stirring, until the leaves are
softened and most of the liquid has evaporated, about 8 minutes. Transfer the chard to a bowl. Wipe
out the pot.
Add the remaining olive oil to the pot. Add the chard ribs and cook over moderately high heat, stirring
occasionally, until crisp-tender, about 5 minutes. Stir in the wilted chard leaves and season with salt and
pepper.
Rainbow Chard With Pine Nuts and Feta by realsimple.com






1 bunch rainbow chard
2 tablespoons olive oil
1/4 cup pine nuts
2 cloves garlic, thinly sliced
kosher salt and pepper
2 1/2 ounces crumbled Feta (about 1/2 cup)
Cut off the chard stalks near the base of the leaves and discard. Cut
any large leaves in half lengthwise.
Heat the oil in a large skillet over medium heat. Add the pine nuts and
garlic and cook, stirring, until golden, about 2 minutes. Stir in the
chard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring,
until the chard ribs are just tender, 2 to 3 minutes.
Transfer to a serving bowl and sprinkle with the Feta.
Rainbow Chard
Morning Scramble with Rainbow Chard and Feta by zupas.com








2 tsp butter
2 TB green onions, sliced thin (approx 4 green onions; green and white parts)
1 cup, packed, chopped rainbow chard
5 eggs
4 egg whites
1/4 tsp gray sea salt
2 TB crumbled feta
fresh ground pepper to taste
Melt butter in a skillet over medium heat. Add green onions and chard. Saute for about 3 minutes.
Meanwhile, in a medium sized bowl, beat the eggs and egg whites together using a whisk. Add the egg
mixture to the sauteed vegetables in the skillet, keeping the heat at medium or medium low (personal
preference really). Continue to stir the scramble for a few additional minutes, allowing eggs and
vegetables to cook thoroughly.
About one minute before the scramble is fully cooked, add the feta and toss. Sprinkle with gray sea salt
(or other good quality sea salt) and fresh ground pepper to taste. Enjoy!
Clean Eating Cranberry Rainbow Chard by thegraciouspantry.com




2 small to medium bunches Rainbow Chard (regular will
work as well)
1/2 cup juice sweetened cranberries
1/2 cup roasted sun flower seed
2 tsp. coconut oil
Wash your chard and cut off the ends of the stalks.
Tear chard into strips. You may have to slice the stalks.
Place the oil in the pan and turn on the burner. Medium to high
heat will work fine. Adjust as needed.
Place chard in pan and cook, stirring occasionally, until it begins to
wilt.
When chard has wilted, add the other ingredients and cook for 2-3
minutes more.
Allow to cool slightly and serve.
Note: Using coconut oil is not necessary. Any mild-flavored oil will do.
Rainbow Chard
Rainbow Chard and Sweet Onion Pizza by First Home Love Life








1 bunch of rainbow chard
2 yellow (sweet) onions
2 cloves garlic
1-2 cups of your favorite pasta sauce
store bought pizza dough
salt and pepper
olive oil
Pecorino Romano cheese
Preheat oven to 400 degrees
Heat 2-3 tablespoons of olive oil in a saute pan, chop
onions and garlic, saute until slightly translucent
Cut leaves off of stems of rainbow chard, chop up only the leaves and add to saute pan, mix in pasta
sauce
Season mixture with salt and pepper, cook mixture for 5 min, turn off heat
Roll out pizza dough to desired shape (not too thin or the bottom will become soggy), place on baking
pan
Add your mixture onto the middle of the dough, spread evenly leaving 1 inch of dough around the
outside
Grate cheese all over top of pizza, and drizzle olive oil around crust area
Bake in oven for 15-20 min or until crust is golden brown and cheese has melted
Sweet and Spicy Swiss Chard by allrecipes.com






1 tablespoon olive oil
1 bunch rainbow chard - leaves and stems separated and
chopped
1/3 cup chopped yellow onion
2 (1/4 inch thick) slices fresh ginger root, peeled and julienned
salt and pepper to taste
1 tablespoon maple syrup
Heat the oil in a large skillet over medium heat. Cook the chopped chard stems, onion, and ginger in the
hot oil until they begin to soften; season with salt and pepper. Add the chopped chard leaves to the
skillet; reduce heat to low. Continue cooking until the leaves have wilted, about 2 minutes more. Drizzle
the maple syrup over the mixture; stir to coat evenly. Remove from heat and serve.
Red Bell Peppers
About Red Bell Peppers
Store unwashed Peppers in a plastic bag in the refrigerator for up to a week. Check them frequently; if
they have developed soft spots, use immediately.
Wash Peppers just before you use them. To cut the Peppers into strips or pieces, cut the Pepper
lengthwise into flat panels. Discard the stems, spongy cores, and bitter-tasting seeds. If you are using
the Pepper whole, cut the stem end off and then discard the core and seeds. Or, for Pepper halves, cut
the Pepper in half lengthwise, not crosswise.
Pepper skin can be unpleasantly tough in cooked dishes but you can easily peel Peppers by blanching or
roasting them, as explained below. For most recipes, the various
colors of Bell Peppers are interchangeable but remember that
reds and yellows are sweeter than Green Peppers.
By weight, Red Peppers have three times as much Vitamin C as
citrus fruit. Moreover, Red Peppers are quite a good source of
beta-carotene, and they offer a good amount of fiber and
vitamin B6.
(read more: WholeHealthMD.com)
Bell Pepper and Roasted Beet Salad by columbiaheightscommunitymarketplace.org










2 bell peppers, cut lengthwise into strips
½ small red onion, peeled and diced
5 small/medium beets, scrubbed
4 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons fresh orange juice
soft goat cheese
½ cup pumpkin seeds
1 bunch or arugula, pea shoots or another delicious green from the market
sea salt and ground pepper
Preheat oven to 450°F. Individually wrap beets in foil and drizzle with olive oil. Bake for 45 minutes to an
hour, until beets are slightly soft. Cool and rub off outer skin. Slice for salad. While beets are cooking,
heat 1 tablespoon of oil in a skillet over medium heat and add peppers and onions. Cook, stirring, until
peppers are tender (about 10 minutes). To make dressing, whisk together vinegar, orange juice, and 3
tablespoons of olive oil. Season with salt and pepper, to taste. Place salad greens, beets, onion-pepper
mixture, and goat cheese in a large bowl and toss with dressing. Top with pumpkin seeds and serve.
Red Bell Peppers
Roasted Red Pepper Beet Soup by naturalhealthmag.com










1 tablespoon olive oil
1 diced onion
4 cups low-sodium vegetable broth
1 cup sliced roasted red bell pepper
2 peeled and sliced medium sized beets
1 tablespoon ground coriander
1 teaspoon fennel seeds
juice of 1/2 lemon
1 tablespoon fresh thyme
Garnish: soft goat cheese
Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add 1 diced onion; cook 5 minutes.
Add 4 cups low-sodium vegetable broth, 1 cup sliced roasted red bell pepper, 2 peeled and sliced
medium sized beets, 1 tablespoon ground coriander, 1 teaspoon fennel seeds, salt and pepper to taste;
simmer 30 minutes. Stir in juice of 1/2 lemon and 1 tablespoon fresh thyme; puree. Garnish with soft
goat cheese.
Cabbage and Red Pepper Gratin by nytimes.com









2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 red bell pepper, cut in small dice
6 to 7 cups shredded cabbage (about 1 1/2 pounds)
1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
1 teaspoon sweet or smoky paprika
3 eggs
1/2 cup milk
2 ounces Gruyère, grated (1/2 cup)
Preheat the oven to 375 degrees. Oil a 2-quart gratin dish. Heat the olive oil over medium heat in a
large, heavy nonstick skillet. Add the onion. Cook, stirring often, until tender, about five minutes. Add
the red pepper. Cook, stirring, until the pepper is tender and the onion is beginning to color, about five
minutes. Stir in the cabbage, dill and paprika. Add salt to taste, and cook, stirring, until the cabbage
begins to wilt, about five minutes. Cover the pan, turn the heat to low and continue to cook for another
five to 10 minutes until the cabbage is tender. Remove from the heat.
Beat the eggs in a large bowl, and whisk in about 1/2 teaspoon salt and freshly ground pepper to taste.
Whisk in the milk, and stir in the cabbage mixture and the cheese. Scrape into the baking dish.
Bake 35 to 40 minutes until the top is lightly browned. Remove from the heat, and allow to cool for 10
minutes or longer before serving.
Red Bell Peppers
Healthy Sautéed Red Bell Peppers by whfoods.org






1 lb red bell peppers, sliced
2 medium cloves garlic, chopped
5 TBS low-sodium vegetable or chicken broth
3 TBS extra virgin olive oil
sea salt and pepper to taste
Optional: goat or feta cheese
Chop garlic and let sit for 5 minutes to enhance its healthpromoting properties.
Heat broth in a medium-size stainless steel skillet. When it begins to steam, add bell pepper slices. Cover
and cook for 3 minutes.
Uncover and cook for an additional 4 minutes.
Place peppers into a bowl and toss with garlic and extra virgin olive oil.
If desired, top with crumbled goat or feta cheese.
Broccoli with Roasted Red Peppers by allrecipes.com







5 cups broccoli florets
1 clove garlic, minced
1 tablespoon butter
1/4 cup diced roasted red pepper
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
Place broccoli in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and
steam for 5-8 minutes or until crisp-tender.
Meanwhile, in a nonstick skillet, saute garlic in butter. stir in the red peppers, parsley, salt and pepper.
Transfer broccoli to a large bowl; add red pepper mixture and toss to coat.
Red Bell Peppers
Bean and Vegetable Enchilada Casserole by preventcancer.aicr.org














1 medium bell pepper, chopped
1 large onion, chopped
2 cloves garlic, minced
1 Tbsp. canola oil
1 can (14 oz.) black beans, drained and rinsed
1 can (14 oz.) pinto beans, drained and rinsed
1 package (16 oz.) frozen corn, thawed
1 can (28 oz.) pureed or crushed tomatoes
1 Tbsp. chili powder
1/2 tsp. ground cumin
Dash of hot sauce, to taste
Salt and freshly ground pepper, to taste
12 corn tortillas
1 cup grated reduced-fat Jack cheese
Preheat oven to 350 degrees. In large saucepan, heat oil over medium heat and saute bell pepper, onion
and garlic for five minutes. Add beans, corn, tomatoes and seasonings, including salt and pepper, if
desired. Reduce heat to low and simmer for 15 minutes. Assemble casserole in 9 x 13-inch baking dish.
Cover bottom with one-third of bean mixture. Layer six tortillas on top of beans. Repeat once more,
ending with bean mixture on top. Sprinkle cheese on top and bake until hot and bubbly, about 30-40
minutes.
Roasted Sweet Potato Salad with Red Bell Pepper by ryanbakes.com









Nonstick vegetable cooking spray
3 3/4 pounds red-skinned sweet potatoes (yams),
peeled, cut into 3/4- inch cubes
5 tbs extra-virgin olive oil, divided
2/3 cup thinly sliced shallots (about 3 large)
1 red bell pepper, very thinly sliced
1 jalapeno pepper, seeded, thinly sliced
1 1/2 tbs. mirin (sweet Japanese rice wine)
4 large green onions, chopped
2/3 cup chopped fresh cilantro
Preheat oven to 400 degrees F. Spray 2 large rimmed
baking sheets with nonstick cooking spray. Toss potatoes with 3 tbs. oil in a large bowl; divide between
2 sheets. Sprinkle with salt and pepper. Roast 10 minutes. Reverse sheets and roast until potatoes are
tender and browned, stirring occasionally, about 15 minutes longer. Transfer potatoes to a large bowl.
Heat 2 tablespoons oil in a large skillet over medium high heat. Add shallots and saute 3 minutes. Add
bell pepper and jalapeno; saute until beginning to soften, about 3 minutes. Add mirin; simmer 1 minute.
Mix in green onions and stir 15 seconds. Scrape mixture over potatoes and lightly toss. Mix in cilantro.
Season to taste with salt and pepper. Serve warm or at room temperature.
Red Bell Peppers
Spicy Tortilla-Vegetable Casserole by wholehealthmd.com
For a milder dish, substitute a regular Monterey jack for the jalapeno jack and omit the cayenne pepper.











2 cups low-fat (1%) milk
3 tablespoons flour
2 teaspoons chili powder
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 cups broccoli florets
1 red bell pepper, diced
1-1/2 cups frozen corn kernels, thawed
1 cup shredded jalapeno jack cheese (about 4 ounces)
Eight 6-inch corn tortillas
Preheat oven to 375°F. Spray 11- x 7-inch glass baking dish with nonstick cooking spray. In large
saucepan, whisk milk into flour until smooth. Whisk in chili powder, cumin, salt, and cayenne. Cook over
low heat, whisking frequently, for 3 to 5 minutes or until mixture is slightly thickened.
Stir in broccoli and bell pepper, and cook, stirring occasionally, until broccoli and pepper are crisptender, about 5 minutes. Remove from heat and stir in corn and 3/4 cup of cheese.
Place 2 tortillas in prepared baking dish and spoon one-fourth of vegetable-cheese mixture on top.
Repeat 3 more times with remaining tortillas and vegetable mixture.
Sprinkle remaining 1/4 cup cheese on top, cover with foil, and bake for 10 minutes. Uncover and bake
10 minutes or until casserole is piping hot.
Red Bell Peppers
Skillet-Grilled Red Pepper Shrimp by cleaneatingmag.com
GRITS






1/2 cup quick-cooking grits
1/2 tsp garlic powder
1 tsp Worcestershire sauce
1/8 tsp ground cayenne pepper
1/2 tsp sea salt
1 oz shredded reduced-fat sharp cheddar cheese
RED PEPPER SHRIMP









Olive oil cooking spray
1 medium red bell pepper, chopped
12 oz medium raw peeled shrimp, rinsed and patted dry
1 tbsp safflower oil
1 tsp paprika
1 tsp garlic powder
1/2 tsp fresh ground black pepper
1/8 tsp sea salt
2 medium scallions, trimmed and finely chopped
Prepare grits: In a medium saucepan, bring 2 cups water to a boil on high heat. Stir in grits and return to
a boil. Then reduce heat to medium-low, cover and cook for 5 minutes or until liquid is absorbed.
Remove from heat, stir in garlic powder, Worcestershire, cayenne and salt; cover and set aside.
Meanwhile, prepare red pepper shrimp: Heat a large nonstick skillet on medium-high. Coat skillet with
cooking spray, add pepper and lightly coat pepper with cooking spray. Cook for 4 minutes, stirring
frequently, until pepper begins to lightly brown on edges. Set aside on a plate.
In a medium bowl, combine shrimp with remaining ingredients, except scallions and cheese, and stir
until well coated. Add mixture to skillet in a single layer and cook on medium-high, without stirring, for 2
minutes. Stir and cook for 2 more minutes, until shrimp is opaque in center. Remove from heat and stir
in red pepper and scallions.
To serve, divide grits among 4 dinner plates and sprinkle evenly with cheese. Spoon equal amounts of
shrimp mixture over top.
Red Bell Peppers
Roasted Shrimp With Peppers and Lemon by realsimple.com










1 cup long-grain white rice
1 red bell pepper, thinly sliced
1 lemon, thinly sliced
6 sprigs fresh thyme
4 scallions, halved lengthwise and sliced into 1inch pieces
1/4 teaspoon crushed red pepper
2 tablespoons olive oil
kosher salt and black pepper
1 pound frozen large peeled and deveined
shrimp, thawed
1/2 teaspoon paprika
Heat oven to 450° F. Cook the rice according to the
package directions.
Meanwhile, in a large bowl, toss the bell pepper, lemon,
thyme, scallions, red pepper, 1 tablespoon of the oil, and ¼ teaspoon each salt and black pepper.
Spread the mixture on a rimmed baking sheet (reserving the bowl).
Add the shrimp to the bowl and toss with the paprika, remaining tablespoon of oil, ½ teaspoon salt, and
¼ teaspoon pepper. Nestle in the mixture on the baking sheet.
Roast until the shrimp are cooked through and the bell peppers are tender, 10 to 12 minutes. Serve over
the rice.
Red Bell Peppers
Avocado with Bell Pepper and Tomatoes by wholeliving.com










1 teaspoon extra-virgin olive oil
Juice of 1/2 lime
1 small clove garlic, minced
Pinch cayenne
Coarse salt
1 ripe avocado, halved and seeded
1/2 yellow bell pepper, stem and seeds removed, diced
6 cherry tomatoes, halved
1 scallion, thinly sliced
1 tablespoon freshly chopped cilantro, plus leaves for
garnish
In a small bowl, whisk together oil, lime juice, garlic, and
cayenne. Season with salt.
Scoop out meat from avocado halves and chop. Transfer to a
bowl and add bell pepper, tomatoes, scallion, and cilantro.
Drizzle with dressing and season with salt. Gently stir to combine. Spoon mixture into avocado shells.
Garnish with cilantro leaves.
Avocados
About Avocados:
The Hass, or Haas, Avocado is dark-colored with a rough and bumpy skin. Most other varieties are more
green and have smoother skin. Signs of ripeness differ by variety. Hass varieties will turn black when ripe
while other varieties remain green. All varieties yield to
gentle pressure when ripe. (Softer for guacamole, more
firm for slicing).
Use in salads, guacamole, dressings.
Smart Tip To Quickly Ripen an Avocado:
Ripe Bananas release a lot of ethylene, the hormone that
triggers ripening in mature fruit, so placing one in a closed
paper bag with your under-ripe Avocados will speed up the
process. I tried it with a couple Avocados that were just beginning to soften, and within 24 hours, they
were perfectly soft and ready to eat.
Apples are another fruit that release a good amount of ethylene, so this would also work with a ripe
Apple.
Avocados are very low in Cholesterol and Sodium. They're also a good source of Dietary Fiber, Vitamin C,
Vitamin K and Folate.
(read more: produceoasis.com; the kitchn.com)
PASTA, CALIFORNIA AVOCADO AND BELL PEPPER WITH FETA CHEESE SALAD by avocado.org










2 lbs. and 4 ounces penne (or other short, macaroni-style
pasta)
2 cups vinaigrette
1 lb. diced red bell pepper
1 lb. diced green bell pepper
12 oz. Feta cheese
12 oz. chopped red onion
12 oz. black olives, pitted, coarsely chopped
1 1⁄2 Tbsp. chopped garlic
3⁄4 cup chopped parsley
8 California Avocados, cut in chunks
Cook pasta in salted, boiling water until just tender, about 10 minutes; drain well.
While still warm, toss with vinaigrette; cool.
Fold in remaining ingredients.
Avocados
Romaine & Avocado Salad by whfoods.org
 1 large head romaine lettuce, outside leaves discarded
 1 large tomato, chopped
 1 small red bell pepper, julienned into 1 inch long pieces
 1/2 small avocado, cut into chunks
 2 TBS coarsely chopped walnuts (optional)
 Dressing
 2 TBS lemon juice
 2 tsp balsamic vinegar
 Extra virgin olive oil to taste
Salt and cracked black pepper to taste
Remove outer leaves of lettuce heads and discard. Cut off tops of leaves and discard as they are bitter.
Chop remaining inner leaves. Rinse in cold water, and if you have a salad spinner, spin lettuce to dry. If
you don't have one, remove as much water as possible in a colander and then dry with paper towels.
This will keep the flavor of the salad from getting diluted.
Whisk together lemon juice, vinegar, olive oil, salt and pepper in a small bowl and toss with salad
greens. Sprinkle with chopped walnuts if desired.
Avocado and Romaine Salad Recipe by frenchfood.about.com








1 cup grape or cherry tomatoes, halved
1 tablespoon fresh chives, chopped
1 1/3 cup avocado, chopped
3 cups chopped romaine hearts
teaspoons fresh parsley, chopped
1 teaspoon fresh dill weed, chopped
Balsamic vinegar
Extra virgin olive oil
Toss together all ingredients and drizzle with desired amount of balsamic vinegar and olive oil.
Avocados
Ultimate Guacamole by CountryLiving








2 ripe avocados, peeled and pitted
1 medium lime, juiced
1/4 cup(s) red onion, finely chopped
2 tablespoon(s) cilantro, chopped
1 clove(s) (small) garlic, finely chopped
1 teaspoon(s) kosher salt
1/2 teaspoon(s) black pepper
1 tablespoon(s) jalapeño pepper, finely chopped
Place avocados and lime in medium bowl, and lightly mash with fork.
Stir in remaining ingredients. Serve immediately or cover and chill up to
3 hours.
Avocados are actually a fruit, but we eat them as a vegetable. They add texture, flavor and richness:










Try pureeing one with goat or cream cheese and a dash of hot sauce or pepper flakes, sea salt.
Make guacamole by adding chopped avocados with lime juice, finely diced onion or scallion,
finely diced jalapeno, fresh cilantro, sea salt, garlic, and a little diced tomato.
Blend with sour cream, sea salt, and some spices, as a topping for fish and chicken.
Mix with eggs, lemon juice, mayo, and maybe some fresh dill to make "green eggs' (and then
stuff into the hard cooked whites.)
Add to smoothies for a green smoothie, this is common in many countries where they mix it
with sweetened condensed milk and ice.
Like bananas, avocados add a creamy texture. It imparts a lovely light green color that’s fun for
kids too – we add milk vanilla, and honey.
Use instead of butter on bread or instead of mayo in sandwiches
Make a creamy salad dressing by blending avocado, olive oil, salt, parsley or dill, and vinegar
Dice and eat with morning eggs, add to a salad, slice and use in a sandwich or wrap.
Avocado Pit Facial Scrub: http://www.ehow.com/how_2252610_make-avocado-bananaexfoliating-scrub.html
Raw Chocolate Mousse by Raw Food







¼ cup pitted medjool dates, soaked
¼ cup maple syrup or agave nectar
¼ cup coconut oil
½ teaspoon vanilla
2 ripe avocados
¼ cup unsweetened fair trade cocoa powder
¼ cup cold water (or you can use milk if not raw)
Place everything except water in a food processor and pulse until smooth and creamy. Add water to
reach desired consistency. Serve chilled or at room temperature.
Avocados
Strawberry Avocado Salad by Country Living







2 1/2 tablespoon(s) lemon juice
3 tablespoon(s) honey
3 tablespoon(s) olive oil
1/8 sea salt
teaspoon(s) ground black pepper
2 avocados , peeled, pitted and cut into wedges
8 ounce(s) strawberries, halved
Whisk the lemon juice, honey, olive oil, salt, and pepper together.
Arrange the avocados and strawberries on 6 salad plates. Drizzle the
vinaigrette over the fruit salad. Serve immediately.
Salad









romaine
avocado
cucumber
tomato
pepper
red onion
lemon or lime
olive oil
sea salt & black pepper
Chop vegetables into small bite size pieces. Top with squeeze of lemon or lime, olive oil, sea salt and
black pepper.
Avocados
Cilantro Lime Chicken with Avocado Salsa by MyRecipes






2 tablespoons minced fresh cilantro
2 1/2 tablespoons fresh lime juice
1 1/2 tablespoons olive oil
4 (6-ounce) skinless, boneless chicken breast
halves
1/4 teaspoon salt
Cooking spray
Salsa:






1 cup chopped plum tomato (about 2)
2 tablespoons finely chopped onion
2 teaspoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 avocado, peeled and finely chopped
To prepare chicken, combine first 4 ingredients in a large bowl; toss and let stand 3 minutes. Remove
chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Heat a grill
pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each
side or until done.
To prepare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl. Add
avocado; stir gently to combine. Serve salsa over chicken.
Avocado Brownies by tgipaleo.com









4 oz Unsweetened Chocolate, melted in 1 T Coconut Oil
3 Small Avocados (or 2 Large)
1/2 c Honey
3 Eggs
1/4 c Unsweetened Cocoa Powder
1 T Vanilla
1 T Coconut Flour
1 t Baking Soda
1/2 t Salt
Puree the avocado flesh in a food processor. Make sure there are NO lumps left over…as good as
chunky guacamole is, I can’t say that it’s all that good baked into a brownie.
Beat all remaining ingredients together with the avocado in a bowl with an electric mixer until really
smooth and fluffy. Spoon batter into a greased 8×8 baking dish.
Bake at 350 degrees for 35 minutes, or until a toothpick comes out smooth.
Avocados
Avocado Chocolate Mousse by cafelaura.blogspot.com






2 avocados
2 dates
2 tbsp coconut milk
up to 1/4 c agave nectar
1 tsp vanilla
1/4 c cocoa powder (or cacao powder)
Combine the avocados, dates, coconut milk, 1/2 of the agave, and
vanilla in blender or food processor. Blend until smooth, pausing as
necessary to scrape down the sides with a rubber spatula. Check for desired sweetness, and add more
agave if necessary.
Add the cocoa powder and continue to blend until incorporated, again, pausing as necessary to scrape
down the sides with a rubber spatula.
It would probably be nice to set this in the fridge for a bit, but if, like me, your chocolate experience
needs to involve instant gratification, just go for it, and serve garnished with the berries of your choice.
Avocado Cream Cheese Cookies by angiesrecipes.blogspot.com








100 g Butter
1/2 Avocado, mashed
120 g 0.1% Cream cheese
120 g Sugar
2 tbsp Lemon juice
1 tbsp Poppy seeds
230 g All purpose flour
1/2 tsp Baking soda
Line 2-3 baking trays with paper. Cream butter, mashed
avocado, cream cheese, and sugar together. Add lemon
juice and poppy seeds, and beat until light and fluffy.
Add in flour, baking soda and mix until incorporated. Fill your piping bag fitted with a star tip half full
with cookie batter and pipe out cookies onto the prepared trays. Alternatively you can use a cookie gun
to press any desired patterned cookies.
Preheat oven to 375F. Bake for 12-15 minutes until the cookies are lightly golden. Transfer them on the
wire rack to cool.
Avocados
Broccoli-Avocado Pasta by catesworldkitchen.com












8 ounces whole wheat spaghetti
3 cups broccoli florets
2 tbsp olive oil
6 cloves garlic, minced
1/4 tsp lime zest
juice of one lime (1-2 tbsp)
1/2 tsp red pepper flakes
1/4 cup white wine
1/2 cup vegetable broth
salt and pepper
1 large zucchini, cut into long, thin
ribbons
2 avocados, cut into bite-sized pices
Bring a large pot of water to a boil and make sure you have all your ingredients ready to go.
Once the water is boiling, add the pasta. When the pasta has one minute of cooking time left, you’ll be
adding the broccoli.
Heat a large skillet over medium heat. Add the oil, garlic, lime zest, and red pepper flakes and cook for
about 2 minutes. Add the broth, lime juice, and a pinch each of salt and pepper. Stir in the zucchini and
cook, stirring, until it is soft. Turn the heat down to a simmer.
Add the broccoli to the pasta, cook for one minute, then drain. Toss the pasta and broccoli in with the
zucchini and sauce, and cook for about 3 minutes (make sure everything is well-coated). Transfer to a
serving bowl and toss with the zucchini and some more black pepper.
Avocado with Lemon and Olive Oil by Martha Stewart




2 ripe Hass avocados
2 tablespoons extra-virgin olive oil, or to taste
2 tablespoons freshly squeezed lemon juice (about 1 lemon)
Sea salt and freshly ground pepper
Halve avocados lengthwise. Twist halves to separate them, and remove
pits. Run a large spoon between the flesh and skin, scooping out the flesh in
one piece; discard skins. Slice into wedges, and place avocados on a serving
platter. Drizzle with oil and lemon juice. Season with salt and pepper. Serve
at room temperature.
Avocados
Avocado and Roasted Yam Salad by avocadosfrommexico.com











¼ cup pepitas (pumpkin seeds), toasted
1 cup corn, canned (drained) or 1 ear of corn, shucked and cut from the cob
2 tablespoons olive oil, divided
1 large yam, peeled and diced into 1/2-inch cubes
¼ cup red onion, finely chopped
2 tablespoons cilantro, chopped
1 serrano chile, stemmed, and finely chopped
1 red or green apple, diced
1 large ripe avocado from
Mexico, pitted and diced (save
the avocado skins to use as serve
ware)
1 lime, juiced 1 was plenty
Salt and pepper to taste
In a dry skillet toast the pepitas for about
5 minutes or until they start to pop. Set aside to cool off and reserve.
Over high heat, heat skillet, add 1 tablespoon olive oil and roast the corn for about 5 minutes. Set aside
to cool.
Using the same pan add 1 tablespoon olive oil allow to heat well. Add yams and roast, turning as needed
to roast evenly. Set aside.
Chop onions, cilantro, and serrano chile.
Dice apple and avocado.
In a large mixing bowl combine all ingredients with lime juice. Toss gently. Add salt and pepper to taste.
Avocados
Chicken, Avocado, and Blueberry Salad by ourlifeinfood.com








2 chicken breasts, butterflied and cut in
half
Kosher salt and black pepper
Butter
About 3 cups chopped Romaine hearts
2-3 oz Colby cheese, cubed
1 avocado, diced
1/2 cup blueberries
Extra virgin olive oil
Heat a pat of butter in saute pan. Season the
chicken with salt and pepper, and saute until
cooked through, about 4-5 minutes per side. Let cool to room temperature, and then chop into cubes.
Divide the lettuce between two salad bowls. Top with the chicken, Colby cheese, avocado, and
blueberries. Drizzle generously with olive oil, and sprinkle with Kosher salt and black pepper.
Grape Tomatoes
About Grape Tomatoes:
Store at room temperature for up to one week. Tomatoes may be refrigerated to stop ripening process.
Grape Tomatoes are: an excellent source of vitamin C, vitamin A, and vitamin
K; a very good source of molybdenum, potassium, manganese, dietary fiber,
chromium, and vitamin B1; a good source of vitamin B6, folate, copper, niacin,
vitamin B2, magnesium, iron, pantothenic acid, phosphorus, vitamin E and
protein. Red varieties are especially rich in the most powerful antioxidant
lycopene. Studies have shown that lycopene protects against prostate cancer
and skin damage from UV rays.
(read more: melissas.com; personal-nutrition-guide.com)
Baked Stuffed Red Peppers with Cherry Tomatoes, Feta, and Thyme by marthastewart.com







2 small red bell peppers (5 to 6 ounces each), halved
lengthwise through stem, seeds and ribs removed
1 heaping cup cherry tomatoes (about 6 ounces)
1 1/2 ounces feta cheese (preferably goat's milk),
crumbled
1 teaspoon fresh thyme, coarsely chopped
8 basil leaves, torn into pieces
Freshly ground pepper
1 tablespoon extra-virgin olive oil
Preheat oven to 400 degrees, with rack in top third. Place bell
pepper halves, cut sides up, in a baking dish. Toss together
tomatoes, feta, thyme, and basil in a medium bowl; season
with black pepper. Fill each pepper with tomato and feta
mixture, dividing evenly. Drizzle each with oil.
Bake stuffed peppers, covered with aluminum foil, until they begin to soften, about 30 minutes. Remove
foil; continue to bake until tomatoes begin to burst and cheese turns light brown, 13 to 15 minutes
more. Remove stuffed peppers from oven, and serve warm.
Grape Tomatoes
Roasted Grape Tomatoes by Claire Robinson





4 cups grape tomatoes
3 garlic cloves, peeled
3 tablespoons extra-virgin olive oil
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F. In a medium bowl add the grape
tomatoes and 3 garlic cloves. Drizzle with 3 tablespoons of olive
oil and sprinkle with salt, pepper.
In a 9 by 13-inch glass baking dish, place the tomatoes and garlic cloves, ensuring they are in just 1 layer.
Roast for 20 minutes, and then stir. Add 2 to 3 tablespoons of hot water, if too dry in appearance.
Return to the oven and cook for 20 to 30 more minutes.
When ready, the tomatoes will have begun to shrivel and the liquid in the dish should have thickened.
Serve hot from oven.
Garlic and Herb Tomatoes by Ina Garten








3 tablespoons good olive oil
2 teaspoons minced garlic (2 cloves)
2 pints cherry tomatoes or grape tomatoes
2 tablespoons chopped fresh basil, plus more
for garnish
2 tablespoons chopped fresh flat-leaf parsley,
plus more for garnish
2 teaspoons chopped fresh thyme leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Heat the olive oil in a saute pan large enough to hold all
the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the
tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes,
tossing occasionally, until the tomatoes begin to loose their firm round shape. Sprinkle with a little fresh
chopped basil and parsley and serve hot or at room temperature.
Grape Tomatoes
Slow Roasted Tomatoes by smittenkitchen.com




Cherry, grape or small Roma tomatoes
Whole gloves of garlic, unpeeled
Olive oil
Herbs such as thyme or rosemary
(optional)
Preheat oven to 225°F. Halve each cherry or
grape tomato crosswise, or Roma tomato
lengthwise and arrange on a parchment-lined
baking sheet along with the cloves of garlic.
Drizzle with olive oil, just enough to make the
tomatoes glisten. Sprinkle herbs on, if you are using them, and salt and pepper, though go easily on
these because the finished product will be so flavorful you’ll need very little to help it along.
Bake the tomatoes in the oven for about three hours. You want the tomatoes to be shriveled and dry,
but with a little juice left inside–this could take more or less time depending on the size of your
tomatoes.
Either use them right away or let them cool, cover them with some extra olive oil and keep them in the
fridge for the best summer condiment, ever. And for snacking.
Mediterranean Roasted Broccoli & Tomatoes by eatingwell.com










12 ounces broccoli crowns, trimmed and cut into bitesize florets (about 4 cups)
1 cup grape tomatoes
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/2 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
10 pitted black olives, sliced
1 teaspoon dried oregano
2 teaspoons capers, rinsed (optional)
Preheat oven to 450°F.
Toss broccoli, tomatoes, oil, garlic and salt in a large bowl until evenly coated. Spread in an even layer on
a baking sheet. Bake until the broccoli begins to brown, 10 to 13 minutes.
Meanwhile, combine lemon zest and juice, olives, oregano and capers (if using) in a large bowl. Add the
roasted vegetables; stir to combine. Serve warm.
Grape Tomatoes
Fresh Broccoli and Grape Tomato Penne by vegetariansalmon.wordpress.com










3/4 lb of penne pasta
1 head of broccoli
1 pint of tomatoes, sliced in half
1/2 cup of loosely chopped onion
2 cloves of garlic, minced
2 tsp red pepper flakes
2 tsp kosher salt
2 tb olive oil
1/2 cup of reserved pasta water
Romano Cheese.
Pre-heat the oven to 400. Bring a pot of water to a low
boil.
Chop the broccoli stems off. Then chop it so that each piece is about 1-2 inches.
Take a large piece of foil and lay it into a baking dish with the all sides folded up. Lay the broccoli, grape
tomatoes, garlic, onion, salt, pepper, and olive oil on the foil. Stir with a wooden spoon until all the
ingredients are evenly distributed.
Fold the foil over and seal. Place in the oven for 20 minutes
Meanwhile, cook the pasta for 10-11 minutes. Drain.
When the veggies are done, stir them in with the pasta and add the pasta water. Serve with cheese
sprinkled on top.
Pasta with Ricotta, Grape Tomatoes, and Broccoli Recipe by Runner's World






1 package whole-wheat pasta
1 cup halved grape tomatoes
1/2 head of broccoli
1 cup part-skim ricotta cheese
Salt and pepper to taste
Red pepper flakes
Prepare whole-wheat pasta noodles per package directions. While
cooking, steam the broccoli and slice the grape tomatoes into
halves and set both aside. After draining the pasta, immediately
stir in the ricotta so it melts over the pasta. Stir in the broccoli and
tomatoes.
Add salt and pepper to taste and red pepper flakes for zip!
Grape Tomatoes
Tomato-strawberry salad by nytimes.com
A red salad: Combine tomato wedges with halved strawberries, basil leaves, shaved Parmesan and
balsamic vinegar.
Tomato-soy salad by nytimes.com
Cut cherry or grape tomatoes in half; toss with soy sauce, a bit of dark sesame oil and basil or cilantro. I
love this — the tomato juice-soy thing is incredible.
Spaghetti with Rainbow Chard and Tomatoes by Hysterical Raisins








12 ozs. whole-wheat spaghetti
2 tsps. olive oil
2 cloves garlic, sliced
1 pint of cherry/grape tomatoes, halved
2 bunches of rainbow/Swiss chard, stems and
leaves separated, cut into 1 inch pieces
salt
1/2 tsp. – 1 tsp. red pepper flakes
1/4 cup grated Parmesan (I used Asiago)
Place a large sauté pan over medium-high heat and
add the olive oil once it’s good and hot. When the
olive oil becomes fragrant, add the garlic and cook for about 1 minute, stirring/tossing consistently.
Add the tomatoes and cook until they start to break down and release their juices, about 2 minutes.
This would be a good point to drop your pasta in the boiling, seasoned water, as we’re about 7-8
minutes out.
Add in the chard stems and cook until almost softened, about 3 minutes.
Add the chard leaves and season with salt and red pepper flakes. Cook until the leaves are tender, not
wilted, about 3-5 minutes.
Drain and divide the pasta into bowls and top with the chard-tomato mixture and grated Parmesan.
Grape Tomatoes
Roasted Broccoli and Grape Tomatoes by Tasty Kitchen






8 cups Broccoli Crowns, Trimmed And Cut Into
Bite Size Pieces
3 Tablespoons Extra Virgin Olive Oil, Plus More
To Drizzle Over Roasted Broccoli, If Desired
1 pint Grape Tomatoes
3 cloves Garlic, Minced
Salt And Pepper
3 Tablespoons Lemon Juice
Preheat oven to 425ºF.
Toss broccoli, tomatoes, oil, garlic and salt and pepper
on a large baking sheet. Spread in an even layer.
Bake until the broccoli begins to brown 20-25 minutes.
While still warm, drizzle with fresh lemon juice and extra-virgin olive oil as desired.
Grape Tomato and Avocado Salad by Whole Foods Market







1 pint grape tomatoes, halved
1/2 cup chopped flat-leaf parsley or cilantro, or mixture of both
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1/4 white onion, chopped
2 avocados, chopped
1/4 teaspoon high quality sea salt, such as Fleur de Sal
In a non-reactive glass bowl toss together tomatoes, parsley, oil, lemon
juice, and onions. Add avocados and salt and toss gently. Chill if not serving
immediately.
Broccoli
About Broccoli
Store Broccoli in an open plastic bag in the refrigerator crisper, which will provide the right balance of
humidity and oxygen. Do not wash Broccoli before storing. Fresh Broccoli is at its best if used within a
day or two of purchase, but it will keep for up to four days in a crisper.
Whichever way you serve the vegetable, first rinse it under cold running
water.
Broccoli is one of the most healthful foods you can eat--a real
nutritional powerhouse. Along with a rich supply of vitamins and
minerals--notably Vitamin C, folate (folic acid), and potassium--it
contains the phytochemical sulforaphane, which helps reduce the risk of
cancer. In addition, Broccoli contains a good amount of beta-carotene.
And, unless you drown it in cheese sauce, Broccoli is (like all green
vegetables) low in calories and virtually Fat-free.
(read more: WholeHealthMD.com)
Parmesan-Roasted Broccoli by Barefoot Contessa










4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves
(about 12 leaves)
Preheat the oven to 425 degrees F.
Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets,
discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife,
pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet
pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5
tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender
and the tips of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon
zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
Broccoli
Oven Roasted Broccoli by Alton Brown







1 pound broccoli, rinsed and trimmed
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup panko bread crumbs
1/4 cup finely grated Parmesan or sharp Cheddar
Preheat oven to 425 degrees F.
Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the
broccoli into a mixing bowl and toss with the olive oil, garlic, kosher salt and pepper and set aside.
Spread the panko into a 13 by 9-inch metal cake pan and place into the oven for 2 minutes or until
lightly toasted. Remove the panko from the oven and add to the bowl with the broccoli mixture. Toss to
combine. Return the mixture to the cake pan, place in the oven and roast just until the broccoli is
tender, 8 to 10 more minutes. Remove from the oven, toss in the cheese and serve immediately.
Lime Broccoli with Pine Nuts by DLife.com




2 lb Broccoli, fresh
1 tbsp Butter, unsalted
3 tbsp fresh lime juice
2 oz pine nuts , toasted
Cut the large stems off the broccoli then slice into 3 inch florets. Steam for about 2 minutes. Drain and
transfer onto a paper towel to dry.
Melt the butter in a nonstick skillet. Whisk in the lime juice. Stir fry the florets for 3 minutes. Place in a
bowl, add the pine nuts, and toss to mix.
Broccoli
Roasted Broccoli with Shrimp by NY Times










2 pounds broccoli, cut into bite-size florets
4 tablespoons ( 1/4 cup) extra virgin olive oil
1 teaspoon whole coriander seeds
1 teaspoon whole cumin seeds
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/8 teaspoon hot chili powder
1 pound large shrimp, shelled and deveined
1 1/4 teaspoons lemon zest (from 1 large lemon)
Lemon wedges, for serving
Preheat oven to 425 degrees. In a large bowl, toss broccoli with 2 tablespoons oil, coriander, cumin, 1
teaspoon salt, 1/2 teaspoon pepper and chili powder. In a separate bowl, combine shrimp, remaining 2
tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.
Spread broccoli in a single layer on a baking sheet. Roast for 10 minutes. Add shrimp to baking sheet and
toss with broccoli. Roast, tossing once halfway through, until shrimp are just opaque and broccoli is
tender and golden around edges, about 10 minutes more. Serve with lemon wedges, or squeeze lemon
juice all over shrimp and broccoli just before serving.
Broccoli and Rainbow Chard Pizza by vegetariansalmon.wordpress.com









2 cups of broccoli
2 cups of rainbow chard chopped
5 cloves of garlic minced and divided
3 tb olive oil divided
3 cups of mozzarella (either shredded or sliced buffalo)
1 can of crushed tomatoes
1 can of tomato paste
1 teaspoon red pepper flakes
Pizza Dough
Preheat the oven to 435. Saute 3 cloves of minced garlic in the olive oil.
Before garlic burns, throw in the tomatoes, tomato paste, and red
pepper flakes. After bringing to a boil, simmer on low heat for an hour
or more while you prepare the dough and pizza.
Lightly steam the broccoli (I did this in the microwave). It should still be crunchy, not soggy, since it will
be cooked in the oven. Meanwhile in a saute pan, saute the rest of the minced garlic. Before it burns,
add the chard. Cook it down, adding water if needed.
Roll out your dough. Sprinkle a little corn flour on the pizza stone, and lay the dough on top. Spread the
tomato sauce over the dough, then mozzarella, the veggies, and then more mozzarella. Bake in the
oven for about 10 minutes. Then, enjoy!
Broccoli
Chicken, Charred Tomato & Broccoli Salad by eatingwell.com








1 1/2 pounds boneless, skinless chicken breasts, trimmed, or 3
cups shredded cooked chicken breast (skip Step 1)
4 cups broccoli florets
1 1/2 pounds medium tomatoes
2 teaspoons plus 3 tablespoons extra-virgin olive oil, divided
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon chili powder
1/4 cup lemon juice
Place chicken in a skillet or sa ucepan and add enough water to cover; bring to a simmer over high heat.
Cover, reduce heat and simmer gently until the chicken is cooked through and no longer pink in the
middle, 10 to 12 minutes. Transfer to a cutting board. When cool enough to handle, shred with two
forks into bite-size pieces.
Bring a large pot of water to a boil, add broccoli and cook until tender, 3 to 5 minutes. Drain and rinse
with cold water until cool.
Meanwhile, core tomatoes and cut in half crosswise. Gently squeeze out seeds and discard. Set the
tomatoes cut-side down on paper towels to drain for about 5 minutes.
Place a large heavy skillet, such as cast-iron, over high heat until very hot. Brush the cut sides of the
tomatoes with 1 teaspoon oil and place cut-side down in the pan. Cook until charred and beginning to
soften, 4 to 5 minutes. Brush the tops lightly with another 1 teaspoon oil, turn and cook until the skin is
charred, 1 to 2 minutes more. Transfer to a plate to cool. Do not clean the pan.
Heat the remaining 3 tablespoons oil in the pan over medium heat. Stir in salt, pepper and chili powder
and cook, stirring constantly, until fragrant, about 45 seconds. Slowly pour in lemon juice (it may
splatter), then remove the pan from the heat. Stir to scrape up any browned bits.
Coarsely chop the tomatoes and combine them in a large bowl with the shredded chicken, broccoli and
the pan dressing; toss to coat.
Broccoli
Broccoli Bites Recipe by foodrenegade.com







1 lb broccoli, chopped
1 cup cheddar cheese, shredded
1/2 cup parmesan cheese, shredded
3 eggs
1 cup almond flour
1 tsp. oregano
salt & pepper to taste
Preheat oven to 375F. Mix all ingredients
together in a bowl.
Use your hands to roll the mixture into 1
inch, bite-sized balls. Place balls on lightly
greased parchment paper.
Bake for 25-30 minutes, or until brown.
Serve with the Maple-Dijon Dipping Sauce.
Maple-Dijon Dipping Sauce






6 tbsp sour cream
2 tbsp mayonnaise
2 tbsp maple syrup
2 tbsp Dijon mustard
1 tbsp fresh lemon juice
salt to taste
Simply stir all ingredients together and serve!
Broccoli Salad With Avocado by Dr. Weil





1 pound broccoli
1 ripe avocado
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon grainy prepared mustard
Trim and wash the broccoli and cut it into bite-sized pieces. Steam or boil the broccoli in a large pot until
it is just crunchy-tender and bright green, then drain it well, and cool.
Peel and pit the avocado, then cut it into small cubes. Fold the avocado into the broccoli.
Whisk the olive oil, lemon juice, and mustard together in a small bowl, until well mixed.
Toss the broccoli and avocado with the dressing.
Broccoli
Quinoa with Broccoli, Avocado and Feta by mostlyfoodstuffs.blogspot.com










2 cups salted water
1 cup quinoa
1 large bunch broccoli, cut into
small florets and stems (peel if
needed), ~ 5 cups
1 clove garlic, pressed (pressing
isn't necessary if your blender or
food processor works well, but I
always seem to be left with a
surprising jolt of garlic chunk if I
don't cut it up first)
1/2 cup sliced or slivered
almonds, toasted
juice of 1/2 small lemon
1/4 cup olive oil
salt and pepper to taste
1 ripe avocado, cubed
1/4 cup crumbled feta
Bring the water to a boil in a large pot. Add the quinoa, cover, and lower the heat until it's just high
enough to maintain a simmer. Cook for 15 minutes, then turn off the heat, and add the broccoli and
stems, and re-cover and allow to steam for 5 minutes. The broccoli should turn bright green and become
just barely tender.
When everything has cooked, scoop the broccoli stems into a food processor or blender, and tip the
remaining broccoli and quinoa into a serving bowl (if you don't want to fuss picking out the stems from
tops, you can just take half the broccoli and not worry about which is which, but I find that going for just
stems in the pesto isn't too much of a bother). Add the garlic, half of the almonds, the lemon juice and
the oil into the processor, and pulse until a fairly smooth pesto is formed. Add salt and pepper to taste -if you're using feta, you won't need as much salt, but keep in mind that the pesto will be spread
throughout the quinoa. Tip the pesto onto the quinoa, and toss to coat evenly. top with the avocado,
feta, and remaining almonds, and serve.
Broccoli
Roasted Broccoli and Sweet Potatoes by divascancook.com





3 small bunches of fresh broccoli
1 medium sweet potato
3 cloves garlic, minced
olive oil
salt
Preheat oven to 450
Wash and dry broccoli and sweet potato
thoroughly.
Cut florets from the stalk and set aside.
Cut sweet potato into even sized cubes.
Place broccoli and sweet potatoes into a large bowl and drizzles with olive oil. Just enough to lightly
coat.
Toss to distribute the oil.
Place broccoli and sweet potatoes on a foil-lined baking sheet in a single layer.
Sprinkle with minced garlic and salt.
Baked for 12-14 minutes or until sweet potatoes are tender and broccoli is lightly browned on the tips.
Sprinkle with more salt if desired.
Apple Broccoli Salad by thekitchenismyplayground.blogspot.com









4 c. broccoli florets, chopped
4 green onions, thinly sliced
1 c. chopped unpeeled apple
1/4 c. plan Greek yogurt
2 T. mayonnaise
2 tsp. red wine vinegar
3 tsp. sugar
1/2 c. dried cranberries, chopped
1/2 c. coarsely chopped walnuts or
pecans
In a medium-sized bowl, combine the broccoli
florets, green onions, and chopped apple. In a
small bowl, whisk together the Greek yogurt, mayonnaise, red wine vinegar, and sugar. Pour over the
broccoli mixture. Stir to coat. Stir in the dried cranberries and nuts. Refrigerate at least 30 minutes
before serving.
Broccoli
Orange Broccoli by realsimple.com





tablespoon olive oil
zest of 1/2 orange, peeled in long strips
1/4 teaspoon crushed red pepper flakes
bunch broccoli, cut into small pieces, stalks peeled and
thinly sliced (6 cups)
1/2 teaspoon kosher salt
In a large, heavy skillet, heat the oil over medium heat. Add the
orange zest and red pepper and let the mixture sizzle for 30
seconds.
Add the broccoli and cook, stirring occasionally, for 5 minutes or
until tender. Sprinkle with the salt.
Chipotle-Orange Broccoli & Tofu by eatingwell.com







1 14-ounce package extra-firm water-packed tofu
1/2 teaspoon salt, divided
3 tablespoons canola oil, divided
6 cups broccoli florets
1 cup orange juice
1 tablespoon minced chipotle in adobo, seeded if
desired
1/2 cup chopped fresh cilantro
Drain tofu and pat dry; cut into 1/2- to 3/4-inch cubes.
Sprinkle tofu on all sides with 1/4 teaspoon salt. Heat 2
tablespoons oil in a large nonstick skillet over medium-high
heat. Add tofu and cook in a single layer, stirring every couple
of minutes, until golden brown, 7 to 9 minutes total. Transfer
to a plate.
Add the remaining 1 tablespoon oil and broccoli to the pan and sprinkle with the remaining 1/4
teaspoon salt; cook, stirring, until the broccoli is bright green, about 1 minute. Add orange juice and
chipotle and cook, stirring frequently, until the broccoli is just tender, 2 to 3 minutes more.
Return the tofu to the pan. Cook, gently stirring, until the tofu is heated through, 1 to 2 minutes.
Remove from the heat and stir in cilantro.
Broccoli
Lighter Sesame Chicken with Broccoli by marthastewart.com












3/4 cup brown rice
3 tablespoons honey
2 tablespoons sesame seeds
2 tablespoons soy sauce
1 garlic clove, finely chopped or crushed with a garlic
press
2 large egg whites
1/4 cup cornstarch
1 1/2 pounds boneless, skinless chicken breast halves, cut
into 2-inch chunks
Coarse salt and ground pepper
2 tablespoons vegetable oil, such as safflower
4 scallions, thinly sliced
1 1/2 pounds broccoli, cut into large florets, stems peeled
and thinly sliced
Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice
according to package instructions.
Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside.
In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper,
and toss to coat.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook, turning
occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate; repeat with
remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and scallions,
and toss to coat.
Meanwhile, place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, and
cook until crisp-tender, 4 to 6 minutes. Serve sesame chicken with broccoli and rice.
Green Leaf Lettuce
About Green Leaf Lettuce
Green Leaf Lettuce is great for salads, sandwiches, and garnish.
Good-quality Green Leaf Lettuce will have fairly large, loose heads
and thick, "crumpled" leaves. The leaves will be medium to darkgreen in color blending to nearly white ribs or veins.
Most Lettuces and other Greens keep best in a plastic bag in the
refrigerator crisper. Greens must be washed--and in some cases
trimmed--before you put them in the salad bowl. Since grit tends to
collect at the stem end of looser-headed Greens, it's important to
twist off the stem and separate the leaves before washing them. (If
you're not using the entire lettuce at one meal, just remove as many leaves as you need from the stem.)
A salad spinner greatly simplifies the preparation of Greens by drying them quickly and thoroughly. Dry
leaves are a must if the dressing is to adhere properly.
Green Leaf Lettuce is very low in Saturated Fat and Cholesterol. It's also a good source of Protein,
Calcium, Magnesium and Phosphorus, and a great source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin
K, Thiamin, Riboflavin, Vitamin B6, Folate, Iron, Potassium and Manganese.
(read more: wholehealthmd.com; produceoasis.com)
Romaine Salad with Roasted Red Pepper Vinaigrette by Rachel Ray








2 roasted red bell peppers, drained well, chopped
Salt and pepper
1 small clove garlic, chopped
2 tablespoons balsamic vinegar, eyeball it
3 tablespoons extra-virgin olive oil, eyeball it
A drizzle of honey
4 romaine hearts
A handful pitted kalamata olives, chopped
Place roasted red bell peppers in food processor bowl. Season them up with salt and pepper. Add garlic
and vinegar to food processor. Turn processor on and stream in extra-virgin olive oil and some honey.
When dressing is smooth and combined, stop and adjust seasonings.
Chop romaine into bite-sized pieces and put in a salad bowl then pour the dressing over lettuce, toss
and serve. Garnish with chopped olives.
Green Leaf Lettuce
Crunchy Romaine Toss by allrecipes.com











1/2 cup sugar
1/2 cup vegetable oil
1/4 cup cider vinegar
2 teaspoons soy sauce
salt and pepper to taste
1 (3 ounce) package ramen noodles, broken
2 tablespoons butter or margarine
1 1/2 cups chopped broccoli
1 small head romaine lettuce, torn
4 green onions, chopped
1/2 cup chopped walnuts
In a jar with a tight-fitting lid, combine the sugar, oil, vinegar, soy sauce, salt and pepper; shake well.
Discard seasoning packet from noodles or save for another use. In a skillet, saute noodles in butter until
golden. In a large bowl, combine noodles, broccoli, romaine and onions. Just before serving, toss with
dressing and walnuts.
Salad With Lettuce And Cherry Tomatoes Recipe by melaniecooks.com





Lettuce
Cherry tomatoes
Olive oil
Vinegar or lemon juice
Salt and pepper to taste
In a cup, whisk olive oil and lemon juice (3 parts of oil to 1
part of vinegar) – this is the dressing for the salad.
Put lettuce leaves on a plate, drizzle with the dressing and
toss.
Put cherry tomatoes on top.
Sprinkle with salt and pepper.
Green Leaf Lettuce
Blueberry-Pecan-Romaine Salad by willandkateskitchen.com







1 head Boston lettuce
1/4 to 1/2 cup chopped pecans
2/3 cup fresh blueberries
1/4 cup shredded cheese (Monterey Jack, Cheddar or Jarlsberg)
2 tablespoons vegetable oil
1 tablespoon balsamic vinegar
salt and pepper to taste
Rinse, drain and tear the lettuce in bite-sized pieces.
Toast the pecans lightly on medium heat in a small pan for 5 minutes.
In a large bowl, combine the lettuce, warm nuts, blueberries and cheese.
In a cup, whisk together the oil and vinegar; season and add to salad and toss.
Deliciously Sweet Salad with Maple, Nuts, Seeds, Blueberries, and Goat Cheese by allrecipes.com











3 cups torn romaine lettuce
1/2 cup blueberries
1/4 cup dried cranberries
1/4 cup sunflower seeds
1/4 cup walnut pieces
1/4 cup crumbled feta cheese
1/4 cup crumbled goat cheese
1/4 cup white balsamic vinegar, or to taste
1/4 cup maple syrup, or to taste
1/4 cup grapeseed oil, or to taste
salt, to taste
Toss the romaine lettuce, blueberries, dried cranberries, sunflower seeds, walnut pieces, feta cheese,
and goat cheese in a large bowl. Pour the vinegar, syrup, and grapeseed oil over the salad one at a time;
toss until evenly coated. Season with salt.
Green Leaf Lettuce
Romaine with Tangerines or Oranges by Mike Snyder with Nancy Faass







This salad works well with all types of fresh herbs. Some good substitutions for the basil include
mint, oregano, thyme, or rosemary. This salad is also delicious with simply olive oil and lemon
juice.
½ cup orange juice
3 tablespoons extra-virgin olive oil or flax oil
2 tablespoons fresh basil
3–4 cups chopped romaine lettuce
1 cup diced red bell pepper
½ cup walnuts
1 cup orange or tangerine slices
Place the orange juice and the olive oil in a blender and blend together well. Add the basil to the blender
and pulse briefly to mix.
Place romaine lettuce and red bell pepper into a salad bowl and top with walnuts and orange or
tangerine slices. Pour on the prepared salad dressing and mix well.
Apple Romaine Salad by food.com
Dressing
 1/4 cup apple juice
 1/4 cup olive oil
 1 small red onion , diced fine
 1 bunch chives , chopped fine
 1 1/4 apples , grated
 1/2 lemon , zested and juice squeezed out
Salad
 1 -2 head romaine lettuce , sliced moderately thin
 3/4 cup candied pecans
 1/2 cup blue cheese
 1 cup apple , diced
Mix together dressing ingredients in a large bowl and whisk to combine,Dressing can be made a day
ahead of time if needed.2In a seperate bowl, mix all salad ingredients and then toss with dressing.
Green Leaf Lettuce
Apple Lettuce Salad Recipe by tasteofhome.com














1/2 cup unsweetened apple juice
2 tablespoons lemon juice
2 tablespoons cider vinegar
2 tablespoons canola oil
4-1/2 teaspoons brown sugar
1 teaspoon Dijon mustard
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
Dash ground nutmeg
1 medium red apple, chopped
1 medium green apple, chopped
6 cups torn green leaf lettuce
6 cups torn red leaf lettuce
In a large salad bowl, whisk the first 10 ingredients
until blended. Add apples; toss to coat. Place
lettuce over apple mixture (do not toss). Refrigerate; toss just before serving.
Curly Leaf Lettuce, Avocado And Bacon Salad by cdkitchen.com











1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 large egg, hard-boiled and peeled
3 cups loosely packed red leaf lettuce, washed and spun dry
3 cups loosely packed green leaf lettuce, washed and spun dry
1 ripe Hass avocado, pitted, peeled, and roughly chopped
3 slices bacon, cut into 1/2-inch pieces, cooked until crisp, and drained
1 green onion, very thinly sliced
In a small bowl, whisk together the lemon juice, mustard, salt and pepper. Add the olive oil in a slow,
steady stream, whisking constantly. Chop or coarsely grate the egg and add it to the dressing.
Refrigerate, covered, until needed.
Combine the lettuces in a large serving bowl. Add the avocado, bacon and green onion. Pour the
dressing over the salad and toss to combine well. Serve immediately.
Green Leaf Lettuce
Roasted Sweet Potato and Chorizo Lettuce Wraps by perrysplate.com
For the filling:
 2 medium sweet potatoes, cut into 1/2-inch cubes
 1 cup frozen or fresh corn
 3 Tablespoons heat-safe oil (like coconut or
grapeseed), divided
 2 teaspoons ground cumin
 pinch of cayenne
 pinch of salt
 1 cup chopped onion
 10-12 ounces chorizo, diced
 juice from 1/2 a lime
 1/2 cup chopped fresh cilantro
For the cilantro cream:
 1 cup sour cream or Green yogurt (or a combination of the two)
 1 T freshly squeezed lime juice
 2 T chopped fresh cilantro
 pinch of salt
For the wraps:
 1 head of leaf lettuce (green, red, butter, or Bibb), leaves separated and rinsed well
 1 cup crumbled feta
 Additional lime wedges, for garnish
Preheat oven to 450 degrees F. Place sweet potato cubes and corn on a large rimmed baking sheet.
Drizzle with 2 T of the oil and sprinkle with cumin, cayenne, and a pinch or two of salt. Toss to ensure
the vegetables are coated in the oil and spices. (Use your hands. It's fun.) Give the pan a few shakes to
spread everything evenly in the pan. Roast for 15-20 minutes, stirring a couple of times during roasting,
until the potatoes are tender and all of the vegetables have brown spots. Set aside.
Meanwhile, heat the remaining Tablespoon of oil in a large skillet over medium heat. Saute the onion,
stirring occasionally, until golden brown, about 8-10 minutes. Add the chopped chorizo. Stir and cook
until the chorizo begins to brown on the edges, about 5 minutes. Add the sweet potato mixture to the
skillet, then squirt the juice from half a lime over the top. Sprinkle in the cilantro and mix well. Remove
from heat.
Combine the sour cream, 1 T of lime juice, and 2 T chopped cilantro in a small bowl. Stir to combine,
adding a pinch of salt to taste.
Assemble the wraps by putting a couple spoonfuls of filling into the middle of a lettuce leave. Place a
small amount of cilantro cream and feta cheese on top.
Green Leaf Lettuce
Strawberry Lettuce Delight by evolvingwellness.com





Green Leaf Lettuce (preferably organic)
Fresh Strawberries (preferably organic)
Fresh Mini Bocconcini Cheese
Sesame Seeds
Mandarin Dressing (or your favorite fruit
vinaigrette)
Rinse lettuce leaves and remove excess water using
salad spinner
Cut up lettuce leaves with a knife, vertically and
horizontally into bite size pieces
Rinse strawberries, cut the tops to remove leaves, and cut the strawberries into desired size pieces
Cut mini Bocconcini cheese into quarters or slices
Place desired amount of lettuce into a bowl and follow with strawberries and cheese quarters
Sprinkle the salad with sesame seeds and drizzle with dressing
Oranges
About Oranges
A Navel Orange is a special type of orange which has a little
surprise inside once it is peeled: a partially formed
undeveloped fruit like a conjoined twin, located at the
blossom end of the fruit. From the outside, the blossom end is
reminiscent of a human navel.
The flesh of a Navel Orange is seedless, sweet and naturally
very juicy. The Navel Orange can be eaten out of hand, juiced,
used in fruit salads, or turned into jams and preserves, depending on personal taste. Navel Oranges will
keep, refrigerated, for up to two weeks.
Navel Oranges are Fat-free, Sodium-free, High in fiber, High in vitamin C, Cholesterol-free. The
numerous health benefits Navel Oranges offer are linked to their high concentration of antioxidants and
other health promoting nutrients including vitamin C (ascorbic acid), hesperidin, limonene, narirutin and
beta-cryptoxanthin. The health benefits of Navel Oranges range from anti-cancer and anti-asthma
effects to the ability to support healthy collagen formation.
(read more: wisegeek.com; produceoasis.com; specialtyproduce.com; healwithfood.com)
Orange Banana Nut Bread by allrecipes.com










1 1/2 cups sugar
3 tablespoons vegetable oil
2 eggs
1 1/4 cups mashed bananas
3/4 cup orange juice
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup chopped walnuts
In a mixing bowl, combine the sugar, oil and eggs; mix well. Stir in bananas and orange juice. Combine
the dry ingredients; add to banana mixture, beating just until moistened. Stir in walnuts. Pour into two
greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 325 degrees F for 50-60 minutes or until a toothpick
inserted near the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack to cool
completely.
Oranges
Jumbo Prawns & Balsamic-Orange Onions by eatingwell.com










2 large sweet onions, sliced
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly grated orange zest
Juice of 1 orange
2 tablespoons balsamic vinegar
1 teaspoon finely chopped fresh rosemary, or 1/4
teaspoon dried
Pinch of crushed red pepper
12 raw shrimp, (6-8 per pound), peeled and deveined
1/4 cup sliced scallion greens
Preheat oven to 400°F.
Toss onions, oil and salt in a 9-by-13-inch baking pan until
coated. Cover with foil. Bake until softened and juicy, about 45 minutes.
Remove foil, stir and continue baking, uncovered, until the onions around the edges of the pan are
lightly golden, 25 to 30 minutes.
Stir in orange zest, orange juice, vinegar, rosemary and crushed red pepper. Bake until most of the liquid
has evaporated, about 30 minutes.
Stir in shrimp and bake until cooked through, 20 to 25 minutes. Stir in scallion greens and serve.
Oranges
Sesame-Orange Shrimp by eatingwell.com












3 tablespoons sesame seeds (white, black or a mix)
2 large egg whites
1/4 cup cornstarch
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound peeled and deveined raw shrimp (21-25 per
pound)
2 tablespoons canola oil, divided
3/4 cup orange juice
1/4 cup dry sherry
2 tablespoons reduced-sodium soy sauce
1 teaspoon sugar
1 scallion, thinly sliced
Whisk sesame seeds, egg whites, cornstarch, salt and pepper in a large bowl. Add shrimp and toss to
coat.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add half the shrimp and cook until
golden, 1 to 2 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with the
remaining 1 tablespoon oil and the rest of the shrimp.
Add orange juice, sherry, soy sauce and sugar to the pan. Bring to a boil and cook, stirring occasionally,
until slightly thickened and reduced by half, 4 to 6 minutes. Return the shrimp to the pan and stir to coat
with the sauce. Serve immediately, with scallion sprinkled on top.
Oranges
Orange Marinated Chicken Recipe by simplyrecipes.com












3 pounds boneless skinless chicken thighs (4 pounds if buying bone-in)
6 oranges, peeled and seeded, coarsely
chopped (or 2-3 cups fresh squeezed orange
juice)
1 onion, chopped
1/2 of a 7-ounce-can of chipotle chili peppers in
adobo
3 cloves garlic, chopped
1/3 cup chopped fresh cilantro
1 Tbsp fresh rosemary leaves, chopped (or 1
teaspoon dried)
1 Tbsp fresh thyme leaves (or 1 teaspoon dried)
1 Tbsp fresh marjoram leaves (or oregano, or 1
teaspoon dried of either)
1 teaspoon salt
2 Tbsp olive oil
Chopped fresh parsley and orange slices for garnish
In a blender or food processor, combine the chopped oranges, onion, chipotle in adobo, garlic, cilantro,
rosemary, thyme, marjoram, and salt. Pulse a few times to make a coarse purée.
Put boneless chicken thighs between two sheets of wax paper and pound with a meat hammer until an
even thickness of about 1/2-inch. Combine the chicken pieces and the orange marinade together either
in a bowl or in a ziploc freezer bag. Refrigerate overnight.
Heat olive oil in a large cast iron pan on medium high heat. Remove chicken pieces from the marinade,
wiping off excess (but not all) marinade. Working in batches, cook the chicken pieces for 5 minutes on
each side.
Oranges
Spicy Orange Chicken by eclecticrecipes.com
Chicken
 4 boneless skinless chicken breasts, cut
in bite-size pieces
 kosher salt
 pepper
 1 cup corn starch
 1 beaten egg
 oil for frying
Sauce
 the zest and juice of 2 medium Florida
oranges, or 1 large California orange
 1/2 cup spicy Asian vinegar
 1/2 cup brown sugar
 1 tablespoon freshly ground ginger
 2 cloves garlic, grated
 2 cups chicken stock
 2 tablespoons soy sauce
 1/4 cup corn starch dissolved in 1 cup water
 Several dried chili peppers, add to taste
Additional Ingredients
 steamed rice
 2 cups broccoli
Add oil to deep fryer or to large skillet. Preheat oil for frying to 350 degrees. Cut up chicken and salt and
pepper. Add chicken to large bowl with beaten egg, and toss to coat. In another large bowl add
cornstarch.
Pick the chicken out of the egg mixture with tongs, and add to the bowl of cornstarch, toss to coat.
Fry chicken in batches until light golden brown, being careful not to overcrowd the pan or deep fryer.
Prepare sauce by adding orange juice, orange zest, chicken stock, ginger, garlic, chili peppers, vinegar,
brown sugar, and soy sauce to boil in a saucepan.
When the sauce comes to a boil, add the cornstarch dissolved in water. Simmer until thickened.
Add broccoli to the simmering sauce in the last few minutes of cooking.
In a large serving bowl, add fried chicken pieces, sauce and broccoli, and toss to combine
Serve over steamed rice.
Oranges
Grilled Citrus Chicken Kebabs by goodlifeeats.com














juice and zest of 1 lime
juice of 2 lemons
zest of 1 lemon
juice of 2 oranges
1 teaspoon salt
1/4 - 1/2 teaspoon pepper
2 cloves garlic, minced
1/4 cup chopped fresh mint
1/3 cup olive oil
2 pounds boneless, skinless chicken breast
1 red bell pepper
1 yellow or orange bell pepper
1 green bell pepper
1 large red onion
In a medium sized bowl, combine the lime juice, lime zest, lemon
juice, lemon zest, orange juice, salt, pepper, garlic, and mint.
Whisk to combine.
Cut chicken breast into 1 1/2 inch chunks. Toss the chicken in the marinade and pour into a resealable
gallon sized Ziploc bag. Marinade for at least 1 hour, or up to overnight.
Meanwhile, if using bamboo skewers for the kebabs, soak them in water for at least an hour to avoid
burning during grilling. Otherwise, use metal skewers.
Cut the peppers and onions into large chunks, about 1 1/2 to 2 inch wedges. Assemble the kebabs by
alternating chicken, onion, and bell pepper on the skewers.
Grill over high heat for 3-5 minutes per side, or until chicken is cooked through. Chicken is done when
juices run clear and a thermometer reaches 165 degrees F.
Remove kebabs from grill and let rest for 3-5 minutes on a plate gently tented with foil.
Oranges
Orange and Avocado Salad by marthastewart.com







3 navel oranges
2 tablespoons white-wine vinegar
2 tablespoons olive oil
Coarse salt and freshly ground pepper
1 large head of red leaf lettuce, torn
1 avocado, thinly sliced
6 to 8 radishes, cut into wedges
Cut off ends of oranges; using a paring knife, remove peel, pith, and
outer membranes, following the curve of the fruit. Working over a
bowl to catch the juices, cut between sections to remove whole
segments; add segments to a large bowl. Squeeze juice from
membranes into a bowl; measure out 3 tablespoons juice; reserve
remaining juice for another use.
In a small bowl, whisk together reserved orange juice, vinegar, and
olive oil; season with salt and pepper. To bowl with oranges, add
lettuce, avocado, and radishes. Toss with dressing, and serve immediately.
Citrus Cod with Swiss Chard by danzantewines.com






4 large navel oranges, washed
1 1/2 pounds Pacific Cod cut into 6 pieces, washed and dried
2 pounds Rainbow Swiss Chard, ends removed, washed and dried
2 Tbsp olive oil
1/4 cup chicken broth
Salt and pepper
Finely grate orange peel until you have collected 1 tablespoon, set aside. Over a wide mouth bowl, cut
away peel and pith from all the oranges, exposing the fruit. Carefully section each orange over the bowl,
collecting all the juice. Set citrus sections aside in another bowl. Discard remaining pith and section
membranes. Whisk 1 tablespoon olive oil into the reserved juice and season with salt and pepper.
Fold each large chard leaf down the center, slice away the large center stem, and discard the stem.
Repeat with each leaf. Stack leaves into short piles and coarsely chop them into 2 inch pieces.
In a wide stockpot fitted with a steamer basket fill with water and orange peel to the basket bottom,
heat over medium heat, covered. Once water is boiling, place fish in steamer basket in a single layer,
cover and cook until cooked through about 15 minutes. In the meantime, heat a large skillet over
medium heat with 1 tablespoon of oil and all the broth. Add chard leaves to the skillet, cook for 4
minutes, until wilted.
Spoon the chard onto a large platter. Gently remove fish from steamer and layer on top of the chard.
Top the fish with orange sections. Whisk citrus dressing once again and drizzle over the fish. Serve
immediately.
Oranges
Homemade Starbucks Orange Cake by elanaspantry.com






2 oranges
4 eggs
¾ cup agave nectar
2 cups blanched almond flour
½ teaspoon celtic sea salt
1 teaspoon baking soda
Wash the oranges and boil them whole (peel and
all) for 1 ½ hours, or until soft
Place whole oranges (peel and all) in a food
processor and blend until smooth
Process in eggs, agave, almond flour, salt and baking soda until well blended
Pour batter into a greased 9 inch cake pan
Bake at 375° for 45-50 minutes, until a toothpick stuck in the center comes out clean
Cool in the pan for 2 hours
Oranges
Glazed Orange Scones by mybakingaddiction.com
For the Scones
 1/3 cup sugar
 zest of two medium oranges
 2 cups all-purpose flour
 1 teaspoon baking powder
 1/4 teaspoon baking soda
 1/2 teaspoon salt
 8 tablespoons unsalted butter, frozen
 1/2 cup Green Valley Organics Lactose Free Sour Cream
 1 large egg
For the Glaze
 3 tablespoons unsalted butter; melted
 1 cup confectioners’ sugar; sifted
 1/2 teaspoon pure vanilla extract
 2 tablespoons freshly squeezed orange juice
Adjust oven rack to lower-middle position and preheat oven to
400 degrees. Line a baking sheet with parchment paper.
In a medium bowl, combine sugar and orange zest; mix with your fingertips until the sugar is moistened
and fragrant. Add in the flour, baking powder, baking soda and salt and mix until combined.
Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in the butter
until the mixture resembles coarse meal.
In a small bowl, whisk the sour cream and egg until smooth.
Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to
press the dough against the bowl into a ball. The dough will be sticky first, but as you press, the dough
will come together.
Place on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. Use a sharp knife to
cut into 8 triangles; place on prepared baking sheet, about 1 inch apart. Bake until golden, about 15 to
17 minutes. Cool for 10 minutes and prepare the glaze.
In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla
and orange juice. Whisk until smooth. Dip the top of the scones into the glaze and allow the glaze to
harden. At this point, you can leave them as is or go for the double dip. I glazed my scones twice.
Apples
About Apples
Very distinctive in both flavor and color, Pink Lady ™ Apples offer an
exceptionally sweet to tart taste with a firm and juicy flesh. Medium in size and
oblong in shape its skin is yellow, covered with a red to pink blush. Its creamy
white flesh is highly crisp and resistant to browning when sliced.
Pink Lady ™ Apples are rich in dietary fiber and contain vitamin A as well as a
quarter of your day’s vitamin C needs. An average Pink Lady ™ Apple contains
between 50 and 60 calories and has a high water content. They also contain
boron, which helps to strengthen bones and pectin, which aids in digestion.
The crisp texture of Pink Lady ™ Apples makes then an excellent addition to both fruit and vegetable
salads. They work well in sweet baked goods such as pies, cakes and pancakes. Pink Lady ™ Apples can
be used to create sauces, preserves and juice. Try sliced thin and served atop savory tarts and flat
breads. Their flavor pairs well with gorgonzola cheese, raisins, figs, winter squash, cherries, pecans and
with warm spices such as cinnamon, nutmeg and cardamom.
All apples should be kept refrigerated. All apples retain flavor and texture longer if stored in the fridge.
(read more: specialtyproduce.com; produceoasis.com)
Sweet Potato Salad with Apple and Avocado by vegetariantimes.com









1 lb. sweet potatoes, peeled and cut into ½-inch
cubes
1 cup frozen corn
¼ cup unsalted hulled pumpkin seeds or pepitas
1 medium red apple, diced (1 cup)
½ small onion, finely chopped (½ cup)
¼ cup chopped cilantro
¼ cup lime juice
2 Tbs. olive oil
½ avocado, finely diced
Place sweet potatoes in large saucepan, and cover with
water. Bring to a boil, and cook 3 minutes. Add corn, and cook 1 to 2 minutes more, or until potatoes
are tender. Drain in colander and rinse under cold water to cool. Drain well.
Toast pumpkin seeds in dry skillet over medium-high heat 3 to 4 minutes, or until seeds begin to pop.
Transfer to plate, and cool.
Combine apple, onion, cilantro, and lime juice in large bowl. Stir in sweet potatoes, corn, and oil, and
season with salt and pepper, if desired. Stir in avocado and toasted pumpkin seeds just before serving.
Apples
Blueberry Apple Crisp by bakingbites.com










4 medium-large apples
1 cup blueberries
1 cup all purpose flour
1/2 cup quick cooking oatmeal (not instant)
1 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1/4 cup brown sugar
1 large egg
1/4 cup butter, melted and cooled
Preheat oven to 350F.
Peel apples and remove their cores. Halve the apples, then cut each
half into 6-8 thin slices.
Arrange apple slices in an even layer over the bottom of an 8×8-inch square baking dish. Add blueberries
on top of the apples.
In a small bowl, whisk together flour, oats, baking powder and salt.
In a medium bowl, whisk together sugars, egg and melted butter (make sure butter has cooled!) until
smooth. Add in flour mixture and stir to incorporate. Using a spoon, drop batter in small clumps over the
top of the apple slices. Try to create a roughly even, if rustic, layer. It does not need to be smooth and it
is ok if there are gaps.
Bake for 35-40 minutes, until apple slices are tender when pierced with a fork, berries are bubbling and
topping is golden brown.
Cool for at least 15 minutes before serving. Serve warm.
Apples
Old-Fashioned Apple Crisp by Ina Garten








5 pounds McIntosh or Macoun
apples
Grated zest of 1 orange
Grated zest of 1 lemon
2 tablespoons freshly squeezed
orange juice
2 tablespoons freshly squeezed
lemon juice
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
For the topping:
 1 1/2 cups flour
 3/4 cup granulated sugar
 3/4 cup light brown sugar, packed
 1/2 teaspoon kosher salt
 1 cup oatmeal
 1/2 pound cold unsalted butter, diced
Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish.
Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and
spices. Pour into the dish.
To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric
mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is
the size of peas. Scatter evenly over the apples. Place the crisp on a sheet pan and bake for 1 hour until
the top is brown and the apples are bubbly. Serve warm.
Apples
Apple Crisp by recipes.sparkpeople.com










3 medium baking apples, cored, sliced thin
1 tsp cinnamon
2 Tbsp sugar
2 Tbsp flour
Topping:
1 cup quick oats
1 tsp vanilla
1/2 tsp cinnamon
1/4 cup brown sugar
2 Tbsp heart-healthy margarine
Mix first four ingredients and place into 9-inch
(square or round) baking dish.
In small bowl, mix Topping ingredients until crumbly. Sprinkle topping over the apples.
Bake at 325 degrees until apples are soft and topping is golden brown (about 30 minutes).
Pink Lady Apple Sauce with Cardamom and Cinnamon by fifteenspatulas.com





1.5 lbs pink lady apples (6 apples)
1/2 cup filtered water
3 tbsp sugar (adjust depending on the tartness of your
apple)
1/4 tsp ground cinnamon
1/8 tsp ground cardamom
Peel your apples, core them, and cut them in into small
chunks.
Place the apple chunks in a saucepan along with the water,
sugar, cinnamon, and cardamom, and cover. Simmer for 15-20
minutes over medium heat until the apples are soft enough to
mash. Mash them up, and you've got yourself some
homemade applesauce!
Apples
Apple-Cinnamon Fruit Bars by eatingwell.com
Crust

1 cup chopped nuts (walnuts, pecans, almonds or hazelnuts) or old-fashioned rolled oats,
divided
 3/4 cup whole-wheat pastry flour
 3/4 cup all-purpose flour
 1/2 cup sugar
 1/2 teaspoon salt
 4 tablespoons cold unsalted butter, cut into small
pieces
 1 large egg
 2 tablespoons canola oil
 1 teaspoon vanilla extract
 1/4 teaspoon almond extract
Fruit Filling
 6 cups diced peeled apples, divided
 1/2 cup apple cider or orange juice
 1/2 cup sugar
 1/4 cup cornstarch
 1 1/2 teaspoons ground cinnamon
 1 teaspoon vanilla extract
To prepare crust: Combine 3/4 cup nuts (or oats), whole-wheat flour, all-purpose flour, sugar and salt in
a food processor; pulse until the nuts are finely ground. Add butter; pulse until well incorporated.
Whisk egg, oil, 1 teaspoon vanilla and almond extract in a small bowl. With the motor running, add the
mixture to the food processor. Process, then pulse, scraping down the sides, if necessary, until the
mixture begins to clump, 30 to 45 seconds (it will look crumbly). Measure out 1/2 cup of the mixture and
combine in a bowl with the remaining 1/4 cup chopped nuts (or oats). Set aside for the topping.
Preheat oven to 400°F. Generously coat a 9-by-13-inch baking dish with cooking spray.
To prepare fruit filling & assemble bars: Combine 4 cups apples, cider (or orange juice), sugar and
cornstarch in a large saucepan. Bring to a simmer over medium heat, stirring constantly, until the
mixture is very thick, 4 to 5 minutes. Stir in the remaining 2 cups apples, cinnamon and 1 teaspoon
vanilla.
Transfer the dough to the prepared baking dish. Spread evenly and press firmly into the bottom to form
a crust. Spread the fruit filling over the crust.. Sprinkle the reserved topping over the filling.
Bake the bars for 15 minutes. Reduce oven temperature to 350° and bake until the crust and topping are
lightly brown, 25 to 30 minutes more. Let cool completely before cutting into bars, at least 1 1/2 hours.
Apples
Pink Lady Apple Apple Cake by theglobaljewishkitchen.com














3 Pink Lady apples,
5 tablespoons granulated sugar
2 teaspoons cinnamon
2 and ½ cups granulated sugar
5 large eggs
1/2 cup vegetable oil (I prefer
safflower oil)
1/4 cup fresh squeezed orange juice
2 tablespoons of orange zest
1 teaspoon vanilla
1 cup Pink Lady apple sauce
3 cups flour
3 & 1/2 teaspoons baking powder
(be sure to check the expiration date)
1/2 teaspoon salt
¼ cup powdered sugar
Peel the Pink Lady apples, cut them half, and core them. I find it easiest to core them with a melon baller
tool. Dice the halves into 1/3 inch cubes. Place the apples in a bowl with the 5 tablespoons of sugar and
the cinnamon.
Combine 2 &1/2 cups sugar, eggs, vegetable oil, orange juice, orange peel, and vanilla in a large bowl.
Whisk to blend. Add the apple sauce and whisk again. Combine the dry ingredients in a separate bowl.
Stir the dry ingredients into the wet. Do not over mix, but the batter should be smooth.
Preheat oven to 350º. Spray a 12 cup Bundt pan with a non stick spray. Take care to use a spray that will
not ruin the finish of your Bundt over time. Spoon approximately 1 & 1/2 cups of batter into greased
Bundt pan. Top with half of apple mixture taking care not to let any apple pieces touch the sides or
center core of the pan. If the apples have released liquid while you were preparing the rest of the
ingredients, squeeze the excess liquid out of them before you put them in the cake. Repeat for the next
layer. Finish with the last of the batter. The batter should be well below the top of the pan if it is a true
12 cup Bundt pan.
Many of the new fancy shaped bundt pans are not really 12 cups and you will have left over batter and
apples. I layer this left over into a small individual loaf pan or two depending on how much doesn’t fit in
the original Bundt pan. Bake about 55 minutes to 1 hour and 5 minutes or until tester comes out dry,
with no wet batter. Remove the cake from the oven when ready and set on a cooling rack.
Cool the cake in the pan for 15-20 minutes. Turn the cake out onto rack. Sprinkle with powdered sugar
before you serve. Powdered sugar also goes on the day you serve it.
Apples
Apple & Cinnamon Pancakes by insanitytheory.net









4 tbsp sugar
1 egg
1 cup self-rising flour
3/4 cup milk
1/4 tsp bicarb soda
1 tsp vanilla extract
1/4 cup brown sugar
2 pink lady apples (or sub any other tart
cooking apple), peeled, cored and quartered
Whipped cream, fresh fruit and maple syrup,
to serve
Whisk together all the ingredients except for the apple, till you have a smooth batter. Take each apple
quarter and slice lengthwise into slices no thicker than about 2-3mm (you want to be very careful here,
do not sacrifice a finger for the sake of thin apple slices!)
Heat up some butter or olive oil in a cast iron griddle or frying pan (a non-stick frypan will suffice) over a
low-medium flame, then place 1/2 cup pancake batter on the heated pan and decorate with apple slices
to form a flower shape. Once the bottom has cooked and is golden brown, carefully flip over to the
apple side (try not to dislodge any of the apple slices) and fry till the apple is cooked and golden brown
with caramelization.
Apple Tart with Vanilla Bean Creme Anglaise by pinkladyamerica.org








2 whole sheets Artisan Puffed Pastry
3 Pink Lady® Apples, thinly sliced
1 cup Light Brown Sugar
1/4 tsp Sea Salt
Pinch of Cloves
1/2 tbsp Sucanat Sugar
1 tbsp Powdered Sugar, optional
1 tbsp Ground Cinnamon, optional
Preheat oven to 415 degrees. Allow puff pastry to
unthaw for 10 minutes. Then slice each sheet into
halves or quarters depending on preference.
Quarters make individual sized portions.
Onparchment paper, spray nonstick and place puff pastry dough on each cookie sheet. Core and slice
apples thinly and sprinkle lemon juice to keep apple’s color. In a medium bowl mix together brown sugar
and salt. Combined apples and allow to marinade for 10 minutes. On the puff pastry, overlap apple slices
in a straight line. Spoon extra brown sugar mixture on top of apples. Get creative with shapes and
placement of apples. Place into oven and cook for 15 minutes or until pastry has puffed up and golden
brown. Place onto serving platter soon as possible. Serve with powder sugar, ground cinnamon or vanilla
bean creme anglaise. Plate in small pieces or quarters.
Apples
Pink Lady® Apple and Goat Cheese Pizza by pinkladyamerica.org







16 oz Herb & Garlic Infused Pizza Dough
2 Medium Pink Lady® Apples, 1 1/2 sliced thinly,
1/2 diced
2 tbsp Extra Virgin Olive Oil
1 tsp Ground Nutmeg
1/2 cup Raw Walnuts, chopped
1 Container of Goat Cheese Crumbles
1 Package of Organic Mozzarella Slices
Allow chilled dough to rest for 1 hour to room
temperature. Preheat the oven to 400 degrees. On
floured surface, roll out dough and stretch into a thin
rectangle. Place on parchment paper on a baking sheet. Massage in olive oil and sprinkle on nutmeg. On
the pizza, add apples, mozzarella slices and goat cheese crumbles. Top with chopped walnuts and diced
apples. Drizzle with more olive oil and ground black pepper. Place into oven and bake for 12-20 minutes
or until golden crust.




3 tbsp Fennel Leaves, chopped
3 tbsp Fresh Rosemary, chopped
Red Chili Flakes, optional
2 tbsp Roasted Garlic Infused Olive Oil
Top with fresh herbs and roasted garlic olive oil. Sea salt and red chili flakes to taste. Plate and enjoy!
Sweet Potato & Apple Casserole by weelicious.com








2 large sweet potatoes, peeled and cut into
chunks
2 large apples (gala, fuji, or other sweet cooking
apples), peeled, cored and cut into chunks
2 tablespoons butter, melted
3 tablespoons maple syrup
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup apple juice
Preheat oven to 375 degrees.
Combine all the ingredients in a bowl and stir to combine.
Place the sweet potato/apple mixture in a buttered 13 x 9 inch baking dish.
Cover with foil and bake for 30 minutes. Uncover, stir and bake an additional 20-30 minutes or until
tender.
Apples
Apple Beet Charoset by wholefoodsmarket.com









1 Gala or Fuji apple, peeled and grated
2 medium beets (about 1/2 pound), peeled and
grated
3/4 cup chopped walnuts, almonds or pecans,
toasted
1/2 cup dried apricots, chopped
2 tablespoons wildflower honey
2 tablespoons juice and 1 teaspoon zest from 1
orange
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon fine sea salt
In a large bowl, stir together all ingredients. Let sit for at least 30 minutes before serving to allow apples
and beets to soften and flavors to come together.
Breakfast Apple Granola Crisp by smittenkitchen.com












3 pounds* of whatever apples, or mix of apples, you like to bake with, peeled, cored and cut
into medium chunks
2 tablespoons lemon juice
3 tablespoons sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
Salt
1 stick (8 tablespoons or 4 ounces)
unsalted butter
1/4 cup honey
1/2 cup flour
2 cups oats
1/2 cup sliced almonds
1/2 shredded coconut (sweetened or
unsweetened, as you wish; I used
unsweetened)
Preheat oven to 400°F. Mix apple chunks with lemon juice, sugar, cornstarch, cinnamon and pinch of salt
in a 9×13-inch baking dish until apples are evenly coated. In a medium saucepan, melt the butter with
the honey. Stir in the flour, oats, almonds, coconut and another pinch of salt until clumps form. Sprinkle
evenly over the apple mixture and bake in the oven for about 45 to 55 minutes, or until the apples are
softened and bubbly. Should the granola brown before you wish it to, cover the baking dish carefully
with foil for all but the last few minutes of baking time, when removing the foil will help the granola
recrisp. Cool to room temperature and then stash in the fridge to eat with your morning yogurt.
Strawberries
Rinse Berries in a Vinegar Solution to Keep Them Fresh Longer and Mold-Free by LifeHacker.com
It's pretty disappointing to come
home with fresh, scrumptious berries
only to find them rotting and covered
in mold just a few days later. Cook's
Illustrated says a little vinegar
solution can keep that fuzzy mold off
your delicate berries and extend their
life.
The vinegar and water solution
destroys bacteria and mold spores,
helping the berries last longer. Here
are the instructions for the best way
to wash, dry, and store berries:
1. Wash berries in bowl with 3 cups water mixed with 1 cup white vinegar. Drain in colander and rinse
under running water.
2. Place berries in salad spinner lined with 3 layers of paper towels. Spin for 15 seconds or until berries
are completely dry.
3. Store berries in paper towel-lined sealable container, keeping lid slightly open to allow excess
moisture to escape.
Alternately, you could just dunk berries in hot water to give them a few extra days of mold-free life, but
the vinegar rinse might be more effective. Reddit user am4zon reports that using a vinegar rinse helps
raspberries last a week or more and strawberries almost two weeks.
If you have any fresh produce hacks of your own, share them with us in the comments.
Strawberries
About Strawberries
Plump, sweet, rubylike Strawberries are nutritional jewels.
They are rich in dietary fiber and offering good amounts of
Vitamin C (more than any other berry) and manganese,
strawberries are also an excellent source of ellagic acid, a
phytochemical that helps combat carcinogens. They are
also a good source of Antioxidant flavonoids, such as
anthocynanins. When the USDA analyzed a variety of fruits
to rate their antioxidant power, Strawberries came in
second (blueberries were first).
Strawberries are highly perishable; they can turn soft,
mushy, and moldy within 24 hours. When you bring home a
box of berries, turn it out and check the fruit. Remove any soft, overripe Strawberries for immediate
consumption; discard any smashed or moldy berries and gently blot the remainder dry with a paper
towel. Return the berries to the box, or, better yet, spread them on a shallow plate or pan and cover
with paper towels, then with plastic wrap.
Pick over Strawberries, discarding any bad ones. Keep the caps of Strawberries intact until after they're
rinsed and drained, as the opening left by the removal of the cap will allow the berries to absorb water.
Rinse the fruit, drain, and gently pat dry. Use your fingers, a paring knife, or a pincerlike Strawberry
huller to take off the caps and the white "hull," which is sort of like the Strawberry’s core.
(read more: wholehealthmd.com)
strawberry vinaigrette by The Talking Kitchen






1 1/3 c. strawberries, quartered
1/2 small shallot (~1 Tbsp chopped)
3-4 Tbsp extra virgin olive oil (the goooood
stuff)
2 Tbsp fresh lemon juice (~1 lemon)
2 Tbsp red wine vinegar
1/2 tsp Himalayan Pink salt (substitute: sea
salt)
Put everything into a blender, or food processor, or
use a hand immersion blender in a plastic bowl,
and blend until pureed.
Store in airtight container and enjoy within 5 days for maximum freshness.
Strawberries
“Can’t Beet ‘em” Paleo Strawberry Brownies by whatrunslori.com












1 cup roasted beets
½ cup coconut oil, softened
3 tbsp almond or coconut milk
4 eggs
6 medjool dates, pitted
1 tbsp vanilla extract
½ teaspoon salt
¼ teaspoon baking soda
1/2 tsp cinnamon
½ cup coconut flour
½ cup unsweetened cocoa powder
1 cup strawberries, chopped
Preheat oven to 350 degrees. Lightly grease a small 8×8 Pyrex baking pan.
In a blender, pulse or blend roasted beets, coconut oil, almond milk, eggs, dates, and vanilla extract until
smooth. Pour into a large bowl.
To that bowl, add remaining ingredients, mixing well.
Pour batter into the Pyrex pan, spreading evenly (**I left 1/4 of the pan empty and kept my brownies a
little higher/thicker- you could spread evenly for thinner brownies.)
Bake for 50 minutes, or until brownies are pulling away from the edge of the pan and/or done to your
liking.
Strawberry Oat Bars by Whole Living





1 1/2 cups pitted dates
1/4 cup raw macadamia nuts
2 tablespoons old-fashioned rolled oats
Pinch sea salt
1 cup strawberries, hulled and thinly sliced
Pulse dates, nuts, oats, and salt in a food processor until combined.
Press the date mixture into the bottom of a 9-by-5-inch loaf pan.
Mash half the strawberries and spread on top of date mixture. Top
with remaining strawberries. Slice into rectangles.
cilantro, mix to coat. chill until ready to serve
Strawberries
Old-Fashioned Strawberry Shortcakes by Cooking Light















3 1/2 cups halved strawberries, divided
1/3 cup sugar
1/3 cup orange juice
2 teaspoons vanilla extract
1 teaspoon lemon juice
1 1/4 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons chilled stick margarine or butter, cut
into small pieces
1/2 cup low-fat buttermilk
Cooking spray
6 tablespoons frozen reduced-calorie whipped topping, thawed
Whole strawberries (optional)
Combine 1 cup strawberry halves, 1/3 cup sugar, orange juice, vanilla, and lemon juice in a bowl, and
mash with a potato masher. Stir in 2 1/2 cups strawberry halves. Cover and chill.
Preheat oven to 425°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar,
baking powder, baking soda, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until
mixture resembles coarse meal. Add buttermilk, stirring just until moist (dough will be sticky).
Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Pat dough
into a 6 x 4-inch rectangle. Cut dough into 6 squares. Place 1 inch apart on a baking sheet coated with
cooking spray. Bake at 425° for 12 minutes. Cool on a wire rack.
Split shortcakes in half horizontally using a serrated knife; place each bottom half on a dessert plate.
Spoon 1/4 cup strawberry mixture over each bottom half. Top with shortcake tops; spoon 1/4 cup
strawberry mixture over each top. Top each serving with 1 tablespoon whipped topping; garnish with
whole strawberries, if desired.
Strawberries
Chicken and Strawberry Salad by Cooking Light


Dressing:
 1 tablespoon sugar
 2 tablespoons red wine vinegar
 1 tablespoon water
 1/8 teaspoon salt
 1/8 teaspoon freshly ground black pepper
 2 tablespoons extra-virgin olive oil
Salad:
 4 cups torn romaine lettuce
 4 cups arugula
 2 cups quartered strawberries
 1/3 cup vertically sliced red onion
 12 ounces skinless, boneless rotisserie chicken breast,
sliced
2 tablespoons unsalted cashews, halved
1/2 cup (2 ounces) crumbled blue cheese
To prepare dressing, combine first 5 ingredients in a small bowl. Gradually drizzle in oil, stirring
constantly with a whisk.
To prepare salad, combine romaine and next 4 ingredients (through chicken) in a bowl; toss gently. Place
about 2 cups chicken mixture on each of 4 plates. Top each serving with 1 1/2 teaspoons cashews and 2
tablespoons cheese. Drizzle about 4 teaspoons dressing over each serving.
Strawberry-Avocado Salsa by Cooking Light








1 cup finely chopped strawberries
1/4 cup finely chopped peeled avocado
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
1/2 teaspoon grated lime rind
2 tablespoons fresh lime juice
2 teaspoons finely chopped seeded jalapeño pepper
1/4 teaspoon sugar
Combine all ingredients in a medium bowl; toss gently. Serve
immediately.
Strawberries
Strawberry Chutney by preventcancer.aicr.org
Try this sweet-tart strawberry chutney served with baked or grilled chicken or fish.










1/2 cup golden raisins
2 tsp. fresh ginger root, minced and peeled
1/3 cup firmly packed dark brown sugar
1/2 tsp. curry powder
1/2 cup strawberry preserves
1 medium navel orange, peeled and chopped
1/2 cup wine vinegar
1/2 cup fresh orange juice
4 cups whole strawberries, hulled and diced
1/2 cup sliced almonds
In large, non-aluminum saucepan, combine all ingredients except strawberries and almonds and bring to
a boil. Cook uncovered over medium heat, stirring frequently, for 15 minutes or until slightly thickened
and syrupy.
Add strawberries, reduce heat and simmer, uncovered, 10 minutes or until thickened, stirring
occasionally.
Remove mixture from heat and stir in almonds. Spoon chutney into serving bowl. Cover and chill for at
least 1 hour before serving.
Butter, Sugar, and Strawberry Sandwiches by Real Simple




2 cups fresh strawberries, hulled
1/3 cup plus 2 tablespoons sugar
4 tablespoons unsalted butter, at room temperature
4 slices firm but fresh sandwich, brioche, or baguette
Slice the strawberries crosswise. Place them in a medium bowl and sprinkle
with 1/3 cup of the sugar. Butter the bread slices, then slice them in half
and sprinkle with the remaining sugar. Place the bread on serving plates and
spoon the berries on top.
Strawberries
Strawberry Cake by Martha Stewart









6 tablespoons unsalted butter, softened, plus more for pie
plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and halved
Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour,
baking powder, and salt together into a medium bowl.
Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on
medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg,
milk, and vanilla.
Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange
strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2
tablespoons sugar over berries.
Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and
firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored
at room temperature, loosely covered, up to 2 days.
Strawberry Pops by Martha Stewart


1 1/2 pints strawberries, rinsed and hulled
1/2 cup confectioners' sugar
Pulse strawberries with sugar and 1/3 cup water in food processor until
pureed, with some chunks of berries remaining. Pour half of mixture
into a bowl.
Pulse remainder until smooth. Stir puree into mixture in bowl. Pour into
3-ounce molds or plastic cups, insert sticks or wooden spoons, and
freeze until solid, at least 8 hours.
Strawberries
Strawberry Frozen Yogurt Recipe by simplyrecipes.com
Best to eat it on the same day as you make it, as it
will get icy if it stays in the freezer for more than 8
hours. If you want it to last longer and not get icy,
add a tablespoon of vodka or kirsch to the mixture
right before churning.






3 cups sliced fresh strawberries
3 Tbsp lemon juice
2/3 cup to 1 cup sugar (depending on how
sweet you want the result, and how sweet
your strawberries are to begin with)
1/4 teaspoon salt
1/2 cup whole milk
1 1/2 cups full fat yogurt (if use low or nonfat, then add 2 Tbsp cream)
Place the strawberries, lemon juice, salt, and sugar in a medium saucepan. Heat on medium heat,
stirring, until the sugar has completely dissolved. Use a potato masher to mash up the strawberries as
the mixture is heating. As soon as all of the sugar has completely dissolved, remove from heat and let sit
for 10 minutes.
Stir in the milk and yogurt, until completely incorporated. Place the mixture in the refrigerator, and chill
for at least an hour, preferably several hours, until completely cold, before proceeding.
Process the mixture in your ice cream maker 20 to 25 minutes. Eat immediately or keep in freezer until
served.
Strawberries
Berry Cobbler with Coconut Walnut Topping by simplyrecipes.com
Filling
 4 cups mixed berries (i.e. blackberries, raspberries, blueberries, boysenberries, strawberries),
fresh or frozen
 1/4 cup plus 1 Tbsp sugar
 2 Tbsp instant tapioca
 1 Tbsp fresh lemon juice
Topping
 1/2 cup flour
 1/2 cup shredded coconut
 1/4 cup sugar
 1/4 cup chopped walnuts
 1/4 teaspoon baking powder
 Pinch of salt
 4 Tbsp (1/4 cup) cold, unsalted butter, cut into cubes
Preheat oven to 375°F. Butter a 9x9 inch baking dish.
In a large bowl, mix together the filling ingredients - berries, sugar, tapioca, and lemon juice. Pour into
the baking dish.
In a medium sized bowl, stir together the flour, coconut, sugar, walnuts, baking powder and salt from
the topping ingredients. Use your fingers to mix in the cubes of butter. Rub the butter into the other
ingredients until the mixture looks like coarse crumbs.
Sprinkle the topping over the filling. Bake for 35-40 minutes, until the topping is golden brown and
crispy, and the filling is bubbling.
Let cool for at least an hour. Serve with vanilla ice cream or whipped cream.
Chard, Hazelnut, and Strawberry Salad by portlandfarmersmarket.wordpress.com







1 bunch swiss or rainbow chard, de-stemmed and cut into thin ribbons (a.k.a. chiffonade)
2 Tb. Hazelnuts, toasted, chopped
2 Tb. queso fresco or (or other white crumbly cheese)
½ cup sliced strawberries
1 tsp. sherry vinegar
1 Tb. Extra virgin olive oil
Salt and pepper to taste
Combine all ingredients and serve immediately.
Blueberries
About Blueberries:
Blueberries are the least perishable of all berries and will last for seven to 10 days if refrigerated. Before
eating or cooking, rinse fresh Blueberries and pat dry.
These delicious berries contain more disease-fighting, age-proofing
antioxidants than practically any other fruit or vegetable, even
powerhouses such as kale, broccoli, and oranges. The group of
substances that put the "blue" in Blueberry--anthocyanins--are probably
responsible for much of the fruit's antioxidant power. Blueberries (like
other berries such as blackberries) also contain ellagic acid, which has
been shown to have anti-cancer properties. Blueberries also boast a
high fiber content; and much of that fiber is pectin, a soluble fiber that
helps lower cholesterol levels.
(read more: WholeHealthMD.com)
Roasted Beets with Blueberry Balsamic Reduction by lifeasaplate.com





1 1/2 c. blueberries, fresh
1/4 c. Balsamic vinegar
2 tsp. cocoa powder
1/2 c. applesauce
2 tbsp. honey
Place all ingredients in a saucepan, stir, and bring to a boil.
Immediately reduce to low and simmer for 20 minutes.
Using a hand blender (or remove from pan and put in a highpower blender and return to pan) blend until smooth.
Cook for 10 additional minutes on simmer until thick.
Serve over sliced beets topped with goat cheese and chopped
walnuts.
Blueberries
Blueberry Avocado Salsa by manifestvegan.com








1 1/2 cups fresh tomatoes, quartered
2 cups fresh blueberries
2 tbsp lime juice + extra for drizzling onto avocados
1/4 cup green onions, chopped
1/2 cup fresh cilantro
1 tsp sea salt
1 tbsp chopped jalepeno pepper
1 ripe avocado, cut into small chunks
Pulse all ingredients (except for avocado) a few times in a food
processor. Then, cut up your avocado and drizzle with lime juice. Stir in
chopped avocado with the rest of your salsa ingredients. Add a touch more salt if desired. Serve
immediately.
Best Buttermilk Pancakes by smittenkitchen.com (Adapted from Martha Stewart’s Original Classics
Cookbook)









2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt, or slightly less table salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1 tablespoon extra for brushing griddle (I’ve made
these pancakes with and without the butter mixed in, and can say with confidence they work
either way. They’re just richer with it, of course.)
1 cup blueberries, fresh or frozen and thawed (optional)
Preheat an electric griddle to 375°F, or place a griddle pan or cast-iron skillet over medium-high heat.
Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the eggs,
buttermilk, and 4 tablespoons melted butter, and whisk to combine. The batter should have small to
medium lumps. Test the griddle by sprinkling a few drops of water on it. If the water bounces and
spatters, the griddle is hot enough. Using a pastry brush, brush the remaining 1/2 teaspoon butter onto
the griddle. Wipe off the excess with a folded paper towel.
Using a 4-oz. ladle, about 1/2 cup (for a 6-inch pancake), pour the batter in pools 2 inches apart. If you
wish to make blueberry pancakes, arrange a handful over the cooking pancake, pressing them in slightly.
When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip
over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until
golden on bottom, about 1 minute.
Repeat with the remaining batter. You can keep the finished pancakes on a heat-proof plate in the oven
at 175°F. Serve warm.
Blueberries
Granola with Fresh Fruit by whfoods.org






3 cups prepared granola
1 cup fresh blueberries
1 cup fresh raspberries
2 sliced bananas
2 TBS sliced almonds
2 cups low-fat milk or dairy-free milk alternative
Divide granola into 4 bowls. Top with fruit and milk.
Blueberries with Cashew Sauce by whfoods.org






2 pints fresh blueberries
1 cup cashews
1/2 cup water
1 TBS maple syrup or to taste
pinch of sea salt
1-1/2 tsp almond extract
Blend all ingredients except blueberries in a blender on high speed until smooth (2-3 minutes).
Add additional water in small amounts to create desired consistency.
Divide blueberries into two bowls.
Pour as much of the sauce as desired over blueberries and chill for 1 hour before serving. Sauce yields
about 1 to 1-1/2 cups. (profile is based on using all of the sauce.)
Blueberries
Blueberry Muffins Recipe from The Best Recipe cookbook, via simplyrecipes.com











3 cups of all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 1/2 cup plain yogurt
1 teaspoon grated lemon peel
1 1/2 cups blueberries
1 Tbsp flour (if using defrosted frozen berries)
Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.
Whisk together the flour, baking powder, baking soda, and salt and set aside.
In a large mixing bowl, cream butter and sugar together, beating until fluffy. Add eggs one at a time,
beating until incorporated after each one. Beat in the grated lemon peel.
Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in
half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry
ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over
beat. Fold in the berries. If you are using frozen berries, defrost them first, drain the excess liquid, and
then coat them in a light dusting of flour.
Use standard 12-muffin muffin tins. Coat each muffin cup lightly with olive oil or grapeseed oil using a
pastry brush, or with a little butter. Or use one of those convenient vegetable oil sprays. Distribute the
muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes.
Test with a long toothpick (we use a thin bamboo skewer) to make sure the centers of the muffins are
done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.
Blueberries
Easy Blueberry Cobbler by thekitchn.com
For the batter:
 1/2 cup butter (1 stick)
 1 cup all purpose flour
 1 1/2 teaspoon baking powder
 1/2 teaspoon salt
 1/4 cup sugar
 3/4 cup milk
for the filling:
 2 cups fresh blueberries
 1/2 cup sugar
 1/2 cup water
Preheat oven to 350˚F. Melt butter and pour into baking dish. (I use an 8" square glass dish, but a pie
plate will work)
In a mixing bowl, stir together flour, baking powder, salt and sugar. Pour in milk and mix into smooth,
thick batter. Pour into dish and spread fairly evenly. In the mixing bowl, stir together the blueberries,
sugar and water. Pour on top of the batter. Bake for 45-50 minutes (Until bubbly and browned)
Blueberry-Drop Biscuit Cobbler by bonappetit.com









1 1/2 cups plus 3 Tbsp. all-purpose
flour
3 tablespoons plus 1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) chilled
unsalted butter, cut into 1/2" pieces
1/2 cup plus 1 Tbsp. crème fraîche or
sour cream
6 cups fresh blueberries (about 2 lb.)
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest
Preheat oven to 375°. Whisk 1 1/2 cups flour,
3 Tbsp. sugar, baking powder, and salt in a large bowl. Add butter; using your fingertips, incorporate
until only pea-size lumps remain. Gently mix in crème fraîche. Knead in bowl until a biscuit-like dough
forms, 5–7 turns (overmixing will make dough tough).
Combine remaining 1 cup sugar, remaining 3 Tbsp. flour, berries, juice, and zest in a large bowl. Toss to
coat. Pour into an 8x8x2" glass baking dish or divide among six 6-oz. ramekins. Tear biscuit topping into
quarter-size crumbles; scatter over berries.
Bake cobbler until juices are thick and bubbling and topping is cooked through and deep golden brown,
20–25 minutes for ramekins or 45–50 minutes for baking dish. Let cool for at least 1 hour.
Blueberries
Brownie Dominoes with Wild Blueberry Cinnamon Sauce by
wildblueberries.com













4 ounces unsweetened baking chocolate
3/4 cup butter
1 3/4 cups sugar
3 eggs
1 teaspoon vanilla extract
1 cup all purpose flour
2 cups frozen Wild Blueberries
1/2 cup water
1/4 cup sugar
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
1 teaspoon cocoa powder
1/4 teaspoon cinnamon
Brownies: Preheat oven to 350°F. Microwave chocolate and butter for 2 minutes or melt in double
boiler. Stir until chocolate is melted. Stir in sugar, eggs, vanilla and flour until thoroughly blended.
Pour into greased 8-inch x 8-inch baking pan and bake 45 minutes or until cooked through. Let cool
approx. 2 hours.
Sauce: In a small sauce pan combine 1 cup Wild Blueberries, 1/4 cup water, sugar and lemon juice. Stir
and bring to a boil. Turn heat down and simmer for 7 to 10 minutes.
Mix cornstarch into 1/4 cup water until dissolved and add to the Wild Blueberry mixture; stir until it
thickens, then add the remaining 1 cup of Wild Blueberries. Cook 3 minutes on low heat, add cinnamon.
Turn out the chocolate brownies from the baking tin. Cut it into 12 cubes and dust with cocoa powder.
Serve with Wild Blueberry sauce. Preparation Time: approximately 45 minutes plus cooling time.
Blueberries
Blueberry & Raspberry Baked Oatmeal by sohowsittaste.com












1 cup old-fashioned rolled oats
1/4 cup chopped walnuts, divided
1/2 tsp. baking powder
3/4 tsp. ground cinnamon
Pinch of salt
1/4 cup maple syrup (I used sugar free)
1 cup milk (I used skim)
1 large egg, lightly beaten
2 tbsp. unsalted butter, melted and cooled slightly
1 tsp. vanilla extract
2-3 ripe bananas, peeled and sliced
1 cup blueberries or raspberries, fresh or frozen,
divided
Preheat the oven to 375F.
Lightly grease a 2-quart baking dish. In a medium bowl, mix
the oats, half of the walnuts, baking powder, cinnamon, and
salt. Stir to combine. In a liquid measuring cup, combine the
syrup, milk, egg, butter, and vanilla.
Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the
berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly
over the oats.
Sprinkle the remaining nuts and berries over the top. Bake for 35-40 minutes, until the top is browned
and the oats have set. Let cool 10 minutes before serving.
Blueberries
Pork with Blueberry Herb Sauce Recipe by tasteofhome.com












1 garlic clove, minced
1 teaspoon pepper
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
4 boneless pork loin chops (6 ounces each)
2 cups fresh blueberries
1/4 cup packed brown sugar
2 tablespoons minced fresh parsley
1 tablespoon balsamic vinegar
2 teaspoons butter
1 teaspoon minced fresh thyme or 1/4 teaspoon
dried thyme
1 teaspoon fresh sage or 1/4 teaspoon dried sage
leaves
In a small bowl, combine the garlic, pepper, salt and
cayenne; sprinkle over pork.
In a large ovenproof skillet coated with cooking spray, brown pork chops. Bake, uncovered at 350° for
10-15 minutes or until a meat thermometer reads 160°. Remove pork and keep warm.
In the same skillet, add the remaining ingredients. Cook and stir over medium heat until thickened,
about 8 minutes. Serve with pork.
Blueberries
Grilled Blueberry Chicken Skewers by howsweeteats.com










4 boneless, skinless chicken breasts
1 teaspoon salt
1 teaspoon pepper
1 cup fresh blueberries
2 tablespoons olive oil
2 garlic cloves, chopped
1 tablespoon red wine vinegar
1 lime, zested and juiced
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro
Cut chicken into 1 or 2-inch chunks, then season with salt
and pepper. Add chicken to a baking dish or large ziplock
bag. In the bowl of a food processor (or blender), add
blueberries, olive oil, lime juice + zest, vinegar, garlic,
basil and cilantro. Blend until smooth, then add mixture
into bag or on top of chicken in a dish, coating evenly.
Refrigerate and marinate for 2-24 hours.
At least 30 minutes before grilling, soak your skewers (if
they are bamboo) in water for 30 minutes to prevent them from charring. Preheat your grill to the mid
to highest setting (or what you tend to grill your chicken at). Take each skewer and slide 4-5 pieces of
chicken on. Grill for 3-4 minutes per side, gently flipping 2-3 times until chicken is cooked through.
Chicken will appear charred because of the dark blueberry color, but will not be overdone! Serve over
coconut rice with a sprinkling of freshly chopped herbs.
Coconut Rice







1 cup uncooked jasmine rice
1 cup light, canned coconut milk
3/4 cup coconut water
1/2 teaspoon salt
3 tablespoons unsweetened, flaked coconut
1 tablespoon coconut oil, measured in solid form
2 tablespoons unsweetened, flaked coconut, toasted
Heat a saucepan over medium-high heat and add rice, coconut milk, coconut water, salt and 3
tablespoons of coconut. Stir, then bring to a boil. Reduce to a simmer, cover and let cook for 15-18
minutes, until liquid is absorbed. Fluff with a fork, then stir in coconut oil. Top with toasted coconut
before serving.
Blueberries
blueberry tart by donnahay.com.au








1 sheet ready prepared shortcrust pastry
1 egg, lightly beaten
2 teaspoons white sugar
1 cup (240g) sour cream
⅓ cup (60g) brown sugar
½ teaspoon vanilla extract
2 cups (300g) fresh blueberries
icing (confectioner’s) sugar, to serve
Preheat oven to 180ºC (355ºF). Trim the edges of pastry to
form a square and place on a baking tray lined with non-stick
baking paper. Brush with the egg and sprinkle with the white
sugar. Bake for 15 minutes or until golden.
Mix the sour cream, brown sugar and vanilla until just
combined. Spread over the pastry, top with the blueberries
and dust with the icing sugar to serve.
Blueberry Vinaigrette by blog.fatfreevegan.com
Due to the blueberries’ natural pectin, this dressing will quickly begin to gel after a few minutes. Use
immediately or blend in additional liquid to make it pourable.








1/2 cup blueberries, fresh or frozen (but fresh is best)
1 tablespoon apple juice
2 tablespoon red or white wine vinegar
2 tablespoons soy yogurt (or use water or additional apple juice)
1 teaspoon shallots, coarsely chopped
1/8 teaspoon salt
1 pinch stevia (or other sweetener, to taste)
Freshly ground black pepper to taste
Puree all ingredients in blender until relatively smooth. Drizzle over salad and serve.
Bananas
About Bananas
Bananas that require further ripening should be left at room temperature, but away from heat or direct
sun. To speed ripening, place them in a loosely closed paper bag.
Putting an apple in the bag will further speed the process. Once
ripened to your liking, Bananas can be held at room temperature for
a day or two. Then, you can store them in the refrigerator to slow
down ripening; although the skins will turn dark, the fruits will
remain perfectly edible. You can keep refrigerated Bananas for up
to two weeks. But never refrigerate unripe Bananas: The exposure
to cold interrupts their ripening cycle, and it will not resume even if
the fruits are returned to room temperature.
This fruit supplies a substantial amount of potassium along with significant amounts of Vitamin B6.
Bananas also have a small amount of folate (folic acid) and vitamin C.
(read more: WholeHealthMD.com)
Frozen Nutty Banana Nibblers by fitsugar.com



5 medium ripe bananas
1 tbsp. all natural creamy peanut butter
2 oz. nonfat vanilla Greek yogurt
Peel one banana and mash it with the peanut butter and
yogurt. Set aside.
Peel the other four bananas. Slice into half-inch thick
slices. Smear the banana, peanut butter, and yogurt
mixture on half the banana slices and top with the other
halves, making banana sandwiches. Place on a wooden
cutting board or a plate and freeze for at least two hours.
Bananas
Banana Cream Pie by simply-delicious.co.za
For the crust
 1.5 packets of Tennis Biscuits
For the filling
 2 cups milk
 1 cup cream
 1 tin condensed milk
 1 tsp vanilla extract
 4 tbsp (just over 1/4 cup) cornflour/maizena
 4 egg yolks
 3 large bananas, roughly chopped
 Topping
 2 large bananas, thinly sliced
 approximately 2 cups whipped cream
Place the biscuits in a food processor. Process until they are
completely broken up and there are no big lumps visible.
Place in the bottom of a pie dish. For the filling, bring the milk, cream, condensed milk and vanilla to a
boil.
Meanwhile, whisk together the cornflour and egg yolks. When the milk mixture is hot, spoon some of it
onto the egg yolk mixture and whisk well. Pour the egg yolks back in the pot and allow to heat slowly
while stirring constantly.
The mixture will become very thick. Stir continuously to prevent the filling from burning. When the
mixture is cooked through (no floury taste), pass it through a sieve to get rid of any lumps that may have
formed.
Mix in the chopped bananas and pour onto the biscuits. Place a piece of cling wrap directly on the
surface to prevent a skin from forming. Place in the fridge for 2-3 hours until set. To serve, remove the
cling wrap and arrange the sliced bananas on the pie. Pipe the whipped cream on top, grate some
chocolate over (if desired) and serve.
Bananas
Jacked-up Banana Bread by smittenkitchen.com












3 to 4 ripe bananas, smashed
1/3 cup melted salted butter
3/4 to 1 cup light brown sugar (depending on the level of sweetness you prefer, I always use the
smaller amount)
1 egg, beaten
1 teaspoon vanilla
1 tablespoon bourbon (optional)
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of ground cloves
1 1/2 cup of flour
Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing
bowl. Mix in the sugar, egg, vanilla and bourbon, then the spices. Sprinkle the baking soda and salt over
the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4×8 inch loaf pan. Bake for
50 minutes to one hour, or until a tester comes out clean. Cool on a rack. Remove from pan and slice to
serve.
Note: Due to my unhealthy obsession with tiny things, I split this into two mini-loaf pans. It took 45
minutes to bake two perfect halves, but of course, may run longer or shorter in your oven.
Bananas
Banana Crumb Muffins by allrecipes.com












1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl,
beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just
until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon
butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes
out clean.
Caramelized Bananas by eatingwell.com






2 medium-small firm bananas, peeled
1/2 tablespoon butter
3 tablespoons light brown sugar
1/4 cup dark rum, or orange juice
1/8 teaspoon ground cinnamon
1 cup low-fat vanilla ice cream, or frozen yogurt
Cut bananas in half lengthwise. Melt butter in a nonstick skillet
over medium-high heat. Add brown sugar and lay the banana
slices on top, cut side up. Cook undisturbed for 20 seconds, then
add rum (or orange juice) and cinnamon. Cook for 10 seconds,
then turn bananas carefully and cook for 45 to 60 seconds more, basting with the pan sauce. Divide the
bananas between 2 dessert plates, drizzling the sauce on top. Serve immediately, with a scoop of ice
cream (or frozen yogurt).
Bananas
Frozen Chocolate-Covered Bananas by eatingwell.com


4 large ripe bananas, peeled and cut into thirds crosswise
3/4 cup semisweet or bittersweet chocolate chips, melted (see

1/4 cup shredded coconut
Tip)
Peel 4 large ripe bananas, cut in thirds and insert a popsicle stick into
the cut end of each piece. Melt ¾ cup semisweet or bittersweet
chocolate chips. Cover each piece of banana with melted chocolate and
sprinkle with coconut. (Reheat chocolate, as needed, to keep it melted.)
Place the bananas on a baking sheet lined with parchment or wax paper
and freeze until frozen, about 2 hours.
Healthy Banana Muffins Recipe by wishfulchef.com













1 3/4 cup whole wheat flour (update: use pastry flour if available)
1/4 cup light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons ground flax seed
1 egg
1/2 cup coconut oil, melted
1/2 cup plain yogurt
1 teaspoon vanilla extract
2-3 ripe bananas, mashed
3/4 cup chocolate chips (I use at least
60% cacao)
1/2 cup pecans, chopped
Preheat oven to 350°F.
In a large bowl, combine flour, brown sugar, baking powder, baking soda, salt and ground flax seeds. In a
smaller bowl, mix the egg, coconut oil, yogurt and vanilla, then stir in mashed banana. Mix wet
ingredients into dry ingredients just until moistened. Fold in chocolate chips and pecans. Fill paper-lined
muffin cups two-thirds full. Bake for 25 minutes or until a toothpick comes out clean. Cool for 5 minutes
and transfer to wire racks.
Bananas
Banana Cream Tart with Walnut Crust by rawmazing.com
Crust:




1 1/2 C Walnuts
1 C Brazil Nuts
5 Dates (soaked until soft)
2 T Coconut Butter
Pulse walnuts and brazil nuts in food processor until
coarsely chopped. Chop dates and add to food
processor with coconut butter. Process until well
blended. Press into tart shells two 4 inch tart shells.
Crust should be 1/4″ thick all around.
Filling:








2 C Cashews (Soaked at least 3 hours)
1 C Young Coconut Flesh
1/4 C Coconut Water (from fresh coconut)
1/4 C Coconut Butter
1 t. lemon juice
1/4 C Agave
1 Vanilla Bean
2 Bananas, sliced, separated
Process cashews, young coconut flesh and coconut water in food processor until well blended. Add 1 t.
lemon juice, 1/4 C agave, 1/4 coconut butter and one banana and continue to process until light, fluffy
and very well processed. Transfer to bowl and add second sliced banana, stir to combine. Refrigerate for
30 minutes. Remove from refrigerator, spoon into crusts and sprinkle with left over crust mixture and
dried coconut. Top with melted raw chocolate.
Raw Chocolate:
 1 C Raw Cacao Butter
 1 t. Vanilla
 3 T Coconut Oil
 1/3 C Powdered Sucanat (finely ground in coffee grinder)
 2 T Agave
 7 oz. Cacao Powder
Melt cacao butter and coconut oil in dehydrator or over hot water. In food processor, combine melted
cacao butter, coconut oil and vanilla. Remove 1/2 mixture and set aside. Add 1/2 cacao powder and
combine. Add sucanant and combine. Add coconut butter that was set aside and combine. Add
remaining cacao powder, mix well. It should be quite liquid at this point. It will harden as it cools.
Bananas
Syrupy Banana-Nut Overnight French Toast by Good Housekeeping









6 tablespoon(s) butter or margarine
1 1/2 cup(s) packed brown sugar
5 large ripe bananas, cut diagonally into 1/2-inch-thick slices
(12-ounce) long loaf French or Italian bread, cut crosswise
into 1-inch-thick slices
6 large eggs
cup(s) milk
teaspoon(s) vanilla extract
1 teaspoon(s) ground cinnamon
1/2 cup(s) sliced almonds or coarsely chopped walnuts or
pecans
In microwave-safe small bowl, heat butter in microwave oven on High
1 minute or until melted. Stir sugar into butter until moistened. With fingertips, press sugar mixture
onto bottom of 13-inch by 9-inch glass baking dish. (It's okay if mixture does not cover bottom.) Spread
fresh or dried fruit over sugar mixture; top with bread slices, cut sides down.
In medium bowl, with whisk, beat eggs; whisk in milk, vanilla, and cinnamon. Slowly pour milk mixture
over bread; press bread down to absorb egg mixture. Sprinkle with nuts. Cover with plastic wrap and
refrigerate at least 2 hours or overnight.
Preheat oven to 350 degrees F. Remove plastic wrap from baking dish. Bake, uncovered, 45 to 50
minutes or until bread is golden brown and knife inserted in center comes out clean. Let stand 10
minutes before serving.
Bananas
Coco-Nana Bread by Feasts and Fotos












2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 stick unsalted butter, room temp
3/4 cup sugar
1/2 cup packed light brown sugar
2 large eggs, room temp
2 ripe bananas, mashed
3/4 cup buttermilk
3 ounces bittersweet chocolate, coarsely
chopped
Preheat oven to 350. Butter a 9 x 5 inch loaf pan and place it on an insulated baking sheet or on two
regular baking sheets stacked on top of the other. (This extra insulation will keep the bottom of the
bread from over baking.)
Sift together the flour, cocoa, baking powder, salt and baking soda.
Working with a stand mixer fitted with a paddle attachment beat the butter at medium speed for about
a minute, until softened. Add the sugars and beat for 2 minutes more. Add the eggs one at a time,
beating for a minute after each addition. At this point, the batter may look a little curdled — it’s okay.
Reduce the mixer speed to low and mix in the mashed bananas. Add the dry ingredients in 3 additions,
mixing only until they disappear into the batter. Still on low speed, add the buttermilk, mixing until it is
incorporated. Stir in the chopped chocolate. Scrape the batter into the pan.
Bake for 30 minutes. Cover the bread loosely with a foil tent to keep the top from getting too dark, and
continue to bake for another 45 to 65 minutes or until a thin knife inserted into the center comes out
clean. Transfer the pan to a rack and cool for at least 20 minutes before running a knife around the
edges of the bread and unmolding. Invert and cool to room temp right side up.
Banana “Ice Cream” by doctoroz.com
One ripe banana per person; the riper the banana is, the sweeter the “ice cream” will be.



Peel and slice bananas, place on a baking sheet and freeze.
Remove from freezer and slightly thaw enough to remove from baking sheet.
Place frozen bananas in a strong blender or juicer with 1/2 teaspoon of vanilla. It comes out
creamy and delicious. Sprinkle to your liking with nutmeg or cinnamon and sliced berries.
This works equally well with frozen mangos or frozen berries or a combination of fruit. Experiment to
see what you like. If using a blender, it may be necessary to thaw the frozen bananas a little longer than
in a juicer.
Bananas
To Die For Banana Cake with Vanilla Bean Frosting by butteryum.blogspot.com
Cake:
 2/3 cup sugar
 1/2 cup sour cream
 1 egg
 2 tablespoons unsalted butter, softened
 2 mashed super ripe bananas (about 3/4 cup)
 1 teaspoon pure vanilla extract
 1 cup flour
 1/4 teaspoon salt
 1/2 teaspoon baking soda
Frosting:
 2 tablespoons unsalted butter, softened
 1/4 cup heavy cream
 1/2 teaspoon vanilla bean paste (or equal amount of pure vanilla extract)
 1 1/4 cups confectioner's sugar
To make cake (easily mixed by hand):
Preheat the oven to 375F (see note below). Cream together sugar, sour cream, egg, and 2 tablespoons
softened butter. Add mashed bananas and 1 teaspoon vanilla extract. Add flour, salt, and baking soda;
mix well. Pour into greased 8x8 pan. Bake at 375F for 20-25 minutes until a toothpick inserted in the
center comes out clean. Cool completely before frosting.
To make frosting:
Cream butter and confectioner's sugar together until smooth. Slowly add the heavy cream; stir until
smooth. Stir in the vanilla bean paste until fully incorporated. Spread on cooled cake.
Notes - Bake at 350F if using a glass pan. Recipe doubles well to fit in a 9x13 pan.
Bananas
Sauteed bananas with caramel sauce by mayoclinic.com









1 tablespoon butter
1 tablespoon walnut oil
1 tablespoon honey
2 tablespoons firmly packed brown sugar
3 tablespoons 1 percent low-fat milk
1 tablespoon dark raisins or golden raisins
(sultanas)
4 firm bananas, about 1 pound total weight
1/2 teaspoon canola oil
2 tablespoons dark rum or apple juice
To make the sauce, in a small saucepan melt the butter over medium heat. Whisk in the walnut oil,
honey and brown sugar. Cook, stirring continuously until the sugar is dissolved, about 3 minutes. Stir in
the milk, 1 tablespoon at a time, and then cook, stirring continuously until the sauce thickens slightly,
about 3 minutes. Remove from the heat and stir in the raisins. Set aside and keep warm.
Peel the bananas, and then cut each crosswise into 3 sections. Cut each section in half lengthwise.
Lightly coat a large nonstick frying pan with the canola oil and place over medium-high heat. Add the
bananas and saute until they begin to brown, 3 to 4 minutes. Transfer to a plate and keep warm.
Add the rum to the pan, bring to a boil and deglaze the pan, stirring with a wooden spoon to scrape up
any browned bits from the bottom of the pan. Cook until reduced by half, about 30 to 45 seconds.
Return the bananas to the pan to rewarm.
To serve, divide the bananas among individual bowls or plates. Drizzle with the warm sauce and serve
immediately.
Smoothies & Juices
SMOOTHIES & JUICES
Banana Beet Smoothie by theholykale.com








1 large Beet, peeled
6 large Carrots, peeled
1 small piece of Ginger
1 Ba nana
1 tbs Almond Butter, raw
1 scoop Vanilla Sunwarrior Protein (warrior blend)
1/3 tsp Blue Green Algae
1 tbs Hemp Seeds
Juice the Carrots, Beets and Ginger. Place juice in a high speed blender and add remaining ingredients.
Spin until silky smooth.
Strawberry & Red Bell Pepper Smoothie by dailycampus.com



one half cup of fresh or frozen strawberries (about five whole strawberries)
1/3 cup of fresh or frozen red bell peppers (about ¼ of a whole bell pepper)
½ cup of water
Put all ingredients in blender and blend for about two minutes on high. Pour into glass and serve!
Note: For better texture and a more frozen smoothie, I like to use frozen strawberries and red bell
peppers. I buy the strawberries and bell peppers fresh and then cut and freeze the night before so I have
them ready to go for the next day. If this is too much work, then just use ice instead of water to get that
nice frozen texture in your smoothie.
Carrot/Strawberry Juice by rawfoodsdiet.wetpaint.com


4-6 Carrots
6 Strawberries
Wash fruit, cut greens & ends off. Alternate carrot & strawberries thru juicer.
Smoothies & Juices
Berry Banana Smoothie Recipe by simplyrecipes.com
 1 ripe banana, cut into pieces
 2 cups of berries - blueberries (fresh or frozen),
strawberries (quartered), or other berries



1/2 cup crushed ice
2 cups plain yogurt
1/4 cup honey
Put all ingredients into a blender and blend until smooth.
Romaine-Apple-Orange Juice by blog.williams-sonoma.com





2 cups romaine hearts
2 green apples
1 orange
2 celery stalks
1/2 cucumber
Banana Almond Butter Smoothie Recipe by greenthyme.blogspot.com





1 ripe banana
2 tbsp almond butter
3/4 cup almond milk
3 ice cubes
chopped almonds to garnish
Combine banana, almond butter, almond milk and ice cubes in a blender.
Process until pureed and mixture is smooth. Pour into a glass.
Kale and Lemon Smoothie by lemonsandloafers.com






Blend
1/2 bunch kale
1/2 lemon, peeled
1 banana
1 handful frozen pineapple
1/2 cup coconut water
1 tblspn ground flax seeds
Smoothies & Juices
Orange Smoothie by recipes.prevention.com





1 navel orange, peeled
1/4 cup fat-free half-and-half or fat-free yogurt
2 tablespoons frozen orange juice concentrate
1/4 teaspoon vanilla extract
4 ice cubes
In a blender, combine the orange, half-and-half or yogurt, orange juice
concentrate, vanilla, and ice cubes. Process until smooth.
Green chard smoothie by caloriecount.about.com





2 oz Swiss Chard
1 medium Banana
1 large (3-1/4 Apples)
1 cup Blueberries
1 medium orange Oranges/Navel Oranges
Put all ingredients with just enough water to blend in the blender.
Beet-Orange Juice by blog.williams-sonoma.com


2 navel oranges
3 red beets
Red Cow by juiceupyourlife.tv




1/2 head of red cabbage
2 kale leaves
1 red bell pepper
2 red apples
Lemon-Head Smoothie by smoothie-handbook.com





1 lemon, peeled and seeded
1 banana, frozen
1 tsp stevia
1/2 cup water
3 ice cubes
Blend the lemon with the water. Add the banana, stevia, and ice and blend again.
Smoothies & Juices
Creamy Lemon-Banana Smoothie by incrediblesmoothies.com






1/2 lemon, peeled
1 banana
1 pear
2 cups fresh baby spinach (or other leafy green)
1/2 cup water
1 tsp agave nectar (optional)
Beet Avocado Smoothie by pure2raw.com











1 large avocado
3 small beets (skinned and we steamed them)
3 cups water
2 handfuls of ice
handful fresh mint (we just had some on hand so threw it in)
inch of fresh ginger
juice of 1 lemon
drops of liquid stevia to taste
6 stalks of kale, de-stemmed
pinch of cayenne
2 tsp cinnamon
Blend in blender till smooth and thick.
Green Smoothie: Strawberry-Banana-Romaine by avenaoriginals




1 Cup Strawberries
2 Bananas
1/2 bunch romaine
water
Simply throw all ingredients into a blender, blend well and serve!
Smoothies & Juices
Mixed Berry and Beet Smoothie by nytimes.com








1/2 cup freshly squeezed orange juice
1 cup mixed frozen berries or blueberries
2 tablespoons granola
1/3 cup diced beet, either raw or roasted (50
grams)
1/4 cup plain low-fat yogurt or low-fat coconut
milk
1 teaspoon honey or agave syrup
2 or 3 ice cubes
Sliced orange for garnish (optional)
Place all of the ingredients in a blender and blend for 1 full minute. Pour into a glass, garnish with an
orange slice and enjoy.
Smoothies & Juices
INDEX
apples, 2, 30, 32, 36, 37, 67, 84, 85, 91, 92, 106,
107, 108, 109, 110, 111, 112, 113, 115, 117,
140, 141, 150, 152, 153
avocados, 4, 9, 20, 45, 57, 58, 60, 61, 63, 64, 65,
67, 68, 81, 82, 83, 92, 102, 106, 107, 124,
131, 154
bananas, 61, 95, 132, 137, 141, 142, 143, 144,
145, 147, 148, 149, 150, 152
about bananas, 141
beets, 1, 2, 3, 4, 5, 6, 8, 9, 10, 11, 13, 16, 17, 41,
42, 49, 50, 117, 121, 130, 151, 153, 154
bell peppers, 33, 38, 49, 50, 52, 54, 56, 57, 58,
60, 69, 88, 91, 101, 151, 153
blueberries, 20, 30, 68, 90, 108, 120, 128, 130,
131, 132, 133, 134, 137, 138, 139, 140, 152,
155
about blueberries, 130
broccoli, 51, 54, 66, 71, 73, 75, 76, 77, 78, 80,
81, 82, 83, 84, 85, 86, 87, 89, 99
broccolini, 130
cabbage, 2, 15, 17, 29, 30, 31, 32, 33, 34, 36, 37,
38, 39, 50, 153
chard, 22, 40, 41, 42, 43, 45, 46, 47, 48, 74, 78,
102, 103, 128, 153
lemons, 133, 146
lettuce, 15, 17, 18, 30, 34, 60, 63, 68, 88, 89, 90,
91, 92, 93, 94, 102, 124, 152, 154
oranges, 4, 6, 11, 49, 86, 91, 95, 96, 97, 98, 99,
101, 102, 104, 105, 109, 111, 112, 123, 125,
130, 144, 153, 155
red bell peppers, 51, 55
salad greens, 90
scallions, 55
sprouts, 14, 15, 16, 17, 18, 19, 20
strawberries, 63, 74, 94, 119, 120, 121, 123,
124, 125, 126, 127, 128, 151, 152
sweet potatoes, 21, 22, 24, 25, 27, 52, 84, 93,
106, 107, 115
tomatoes, 11, 19, 32, 52, 57, 60, 69, 70, 71, 73,
74, 75, 78, 80, 89, 131
about grape tomatoes, 69