Cucumber & Tomato Salad

September 8th, 2017 Posted by Fresh Recipes No Comment yet
Cucumber & Tomato Salad
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Choose garden fresh ingredients for this classic summer salad.
Servings Prep Time
4 10 minutes
Servings Prep Time
4 10 minutes
Cucumber & Tomato Salad
Print Recipe
Choose garden fresh ingredients for this classic summer salad.
Servings Prep Time
4 10 minutes
Servings Prep Time
4 10 minutes
Ingredients
Salad
Marinade
Optional
Servings:
Units:
Instructions
Salad
  1. Toss the sliced cumbers, tomatoes and basil together in a bowl.
Marinade
  1. Whisk oil, vinegar, garlic and pepper together. Add to salad and toss. Refrigerate until ready to serve.
Optional
  1. Sprinkle with a finishing salt (or any salt) and toss.
Fresh Tomato Sauce

Fresh Tomato Sauce

July 28th, 2017 Posted by Fresh Recipes No Comment yet
Fresh Tomato Sauce
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Fresh Tomato Sauce
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Ingredients
Servings:
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Instructions
  1. Bring a large pot of water to a boil over high heat. Fill a mixing bowl with ice and water and place close to the stove. Also have a mixing bowl ready. Tomatoes will go from boiling water to ice bath the mixing bowl to blanch and remove the skin.
  2. Core out the stems from the tomatoes and cut a shallow “X” on the bottom of each tomato.
  3. Drop several tomatoes into the boiling water. Cook until you see the skin starting to wrinkle and split – for about a minute. Next move tomatoes from boiling water to the ice bath. When cooled move to the mixing bowl. When all are done empty the boiling water (you’ll use this for the sauce.) Next, use your hands or a paring knife to strip the skins from the tomatoes.
  4. If you like a smooth sauce, pulse tomatoes in a food processor in batches to the consistency you like and transfer to the large stockpot. If you like a chunkier sauce skip processing, roughly chop and place tomatoes in stockpot. Bring the tomato sauce to a simmer over medium heat. Continue simmering for 30 to 90 minutes, stirring occasionally, until the sauce reaches the taste and consistency you like. When finished cooking, stir in lemon juice or vinegar oil and salt. Add more lemon juice or vinegar to taste.
  5. This recipe freezes well. You can also be creative and add pepper and fresh garlic or herbs such as oregano, basil, parsley, etc. at the end of the cooking.

Kale Crisps

April 26th, 2017 Posted by Fresh Recipes No Comment yet


Roasted Kale Crisps
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An easy healthy alternative to chips.
Roasted Kale Crisps
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An easy healthy alternative to chips.
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 400 degrees F. 

  2. Line a baking sheet with parchment paper or spray with high heat oil spray such as grapeseed or sunflower. Lay kale leaves in a single layer on the prepared baking sheet.
  3. Lightly sprinkle sea salt and garlic powder over the kale.
  4. Roast kale for 8-10 minutes in preheated oven. Kale should be crispy and lightly browned mostly dark green. The leaves will crisp further on sitting. Make sure they retain their color – if they get too dark, the flavor will be bitter. If some leaves don’t look too crispy, turn them over and bake for another 1-2 minutes, then remove.
  5. Drizzle lemon juice over the kale and enjoy!
  6. Note: Crisps do not store well so make what you want to eat!

Oyster Mushroom Greens Saute

April 23rd, 2017 Posted by Fresh Recipes No Comment yet


Oyster Mushroom Greens Saute
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Oyster Mushroom Greens Saute
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Ingredients
Servings:
Units:
Instructions
  1. Heat oil and butter in large skillet on medium heat.
  2. When butter is melted, add garlic and mushrooms. Stir fry for 2 minutes.
  3. Add kale and stir fry for 1 minute.
  4. Add soy sauce, wine and pepper. Reduce heat to medium, cover and cook for 5 minutes.

Tuscan Stuffed Mushrooms

February 13th, 2017 Posted by Fresh Recipes No Comment yet
Tuscan Stuffed Mushrooms
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Tuscan Stuffed Mushrooms
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Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 375 degrees. Grease large baking sheet.
  2. Combine bruschetta and cheese in medium bowl. Fill each mushroom with mixture and place on baking sheet.
  3. Bake for 20 minutes. Transfer mushrooms to serving platter and top with basil.

Roasted Ratatouille

February 13th, 2017 Posted by Fresh Recipes No Comment yet
Roasted Ratatouille
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Roasted Ratatouille
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Veggie Kabobs

February 13th, 2017 Posted by Fresh Recipes No Comment yet
Veggie Kabobs
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This recipe can easily be modified to include meat by adding marinated beef or chicken cubes.
Veggie Kabobs
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This recipe can easily be modified to include meat by adding marinated beef or chicken cubes.
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 400 degrees F.
  2. In a small bowl, whisk together olive oil, garlic, lemon juice, oregano and basil; season with salt and pepper, to taste.
  3. Thread tomatoes, bell peppers, onion and squash onto skewers. Place skewers onto a baking sheet. Brush olive oil mixture onto the skewers and let sit for 10-15 minutes.
  4. Place into oven and roast until tender, about 10-12 minutes.*
  5. Serve immediately.

Simple Squash Saute

February 13th, 2017 Posted by Fresh Recipes No Comment yet
Ingredients
Servings:
Units:
Instructions
  1. Melt butter in large skillet with olive oil over medium heat.
  2. Add vegetables with garlic and saute for about 5 minutes until they are beginning to brown. Add wine and pepper and saute another 2 minutes.
  3. Toss in fresh herbs and cook for 1 minute.

Seasonal Veggie Medley

February 13th, 2017 Posted by Fresh Recipes No Comment yet
Seasonal Veggie Medley
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Seasonal Veggie Medley
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Ingredients
Servings:
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Instructions
  1. In a large sauté pan, add olive oil and garlic on moderate- high heat for 1-2 minutes, then add onions, turn heat down to moderate and stir frequently until onions are caramelized about 7-10 minutes.
  2. While onions are cooking, wash and chop greens into bite size pieces.
  3. Tender greens like spinach will need less time to cook than hardier greens such as collards so put them in different piles to cook in a progression.
  4. Take out onions and place in a casserole dish.
  5. Add broth and first group of greens, saute until slightly wilted. Saute most tender greens first, take out when done and add to casserole dish. Next, cook hardier greens and add to casserole dish until all greens are cooked.
  6. Add black beans to the greens, cover with grated cheese, mix together well.
  7. Heat in microwave for a minute or two until cheese melts and dish is heated through.
  8. Variations: Instead of garlic cloves, use 3-6 green garlic stems (white stalk to 1 inch of green), minced Use any kind of beans, peas, or greens you like. Can also add cooked meat.

Mason Jar Veggie Salad

January 27th, 2017 Posted by Fresh Recipes No Comment yet
Mason Jar Veggie Salad
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Feel free to add any veggies you like! If you want to add salad greens use a larger mason jar. You can also add other proteins such as cheese, boiled egg, chicken.
Mason Jar Veggie Salad
Print Recipe
Feel free to add any veggies you like! If you want to add salad greens use a larger mason jar. You can also add other proteins such as cheese, boiled egg, chicken.
Ingredients
Servings:
Units:
Instructions
  1. Wash and dry all the jars. In the bottom of each jar, place 1Tbs. dressing.
  2. Add 1/4 can of beans to each jar. Layer into each jar 6 grape tomatoes, 1 cucumber, 1 pepper, 1/4 broccoli and cauliflower
  3. Screw on the top and place in the fridge. Good for 4-5 days.

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