Transitioning To Wellness

Recipe of the Week

2009-07-16T12:28:00.000-07:00

Black Bean and Corn Salad

2 cups Black Beans, rinsed
1 ear fresh summer corn cut from cob
1 red bell pepper, diced
1 red onion
1/4 c. cilantro, minced
1/4 c. olive oil
1 T granulated can juice
juice of 1 lime
1 t. cumin
1/2 t. sea salt
1/4 t. pepper

DIRECTIONS
Mix in large bowl beans, corn, pepper, onion, cilantro. Mix in another small bowl the salad dressing - olive oil, can juice, lime juice, cumin, salt, and pepper. Mix well and pour over beans and corn. Mix well.

The Foodnetwork

Recipe of the Week

2008-12-12T11:33:00.000-08:00

Indian Curry Couscous

1 cup water
2/3 cup couscous
1/4 cup extra virgin olive oil
3 tablespoons lemon juice
1 1/2 teaspoons Curry Powder
1 teaspoon Garlic Salt
1/2 teaspoon Crushed Red Pepper
1 cup chopped bell peppers
1/2 cup minced red onion
1 small zucchini, chopped
1 (15 oz) can black beans, drained, rinsed

DIRECTIONS
1. Boil water in a small saucepan, remove from heat and add couscous. Cover; let stand 5 minutes. Uncover and cool 10 minutes at room temperature.
2. Combine oil, lemon juice, curry powder, garlic salt and crushed red peppers in a small bowl. Stir well and let stand 10 minutes.
3. Combine vegetables, beans, and couscous in large bowl. Pour dressing over salad; toss to coat. Cover; refrigerate 1 hour to blend flavors.

Recipe of the Week

2008-12-12T11:29:00.000-08:00

Penne with Greens and Beans

1 small onion, diced
1 teaspoon sea salt
½ teaspoon freshly ground pepper
1 teaspoon Herbs de Provence
2 bunches of collard greens, chiffonade cut
** optionally add some sliced mushrooms
5 cloves garlic, minced
1 15oz can garbanzo beans, rinsed and drained
1 28oz can whole, peeled tomatoes
1 15 oz can tomato sauce
Salt and pepper to taste
½ cup parmesan cheese, shredded

Cook penne pasta according to package directions.
In a large saucepan, heat the olive oil. Add red pepper flakes and cook for 1 minute. Add onion and cook until translucent. Add salt, pepper, and Herbs de Provence. Add garlic and collard greens and cook until greens are tender. Add garbanzo beans and cook for 2 more minutes.

Add whole tomatoes with sauce and crush carefully in pan with wooden spoon. Add tomato sauce and bring to a simmer. Add seasoning to taste and simmer for 10 minutes. Add pasta to sauce and continue cooking a few more minutes. Add cheese and stir.

Recipe of the Week

2008-10-31T09:44:00.000-07:00

Vegetable Barley Soup

1/2 onion, diced
2 ribs celery, diced
2 carrots, diced
1/2 cup frozen spinach
1/2 cup frozen sweet corn
2 tbsp olive oil
8 cups vegetable or chicken broth
1 cup barley, uncooked
1 (15 oz) can cannelloni beans
1/3 cup tomato paste or crushed tomatoes
1 tsp salt
1/2 tsp pepper
1 T Herbs de Provence
2 large bay leaves

In a large soup pot, sauté the onions, celery, carrots until softened (approximately 3-5 minutes). Add spinach, cook another minute. Add corn, broth and all other ingredients and bring to a simmer, then reduce heat to medium low.

Allow to simmer for at least an hour, stirring occasionally, until barley is soft and somewhat fluffy. Add more spices to taste and enjoy!

Recipe of the Week

2008-10-19T17:41:00.000-07:00

Four Cheese Stuffed Shells

8 jumbo pasta shells
1 1/2 pounds ricotta cheese
1 pound mozzarella, diced
1/2 cup grated Parmigiano-Reggiano
1 cup shredded Asiago
1/4 cup chopped flat leaf parsley
1 T extra virgin olive oil
pinch of red pepper flakes
3 cloves garlic, chopped
1 small onion, finely chopped
1 can (28 oz) Crushed tomatoes
Sea Salt and freshly ground black pepper
6 or 7 leaves fresh basil, torn or shredded

Preheat oven to 450 degrees.

Bring a large pot of water to a boil. Salt water and add pasta. Cook shells for 12 minutes or until al dente. Drain pasta and cool.

Combine ricotta, 1/2 the mozzarella, a couple of handfuls of Parmegiano and 1/2 the Asiago. Add parsley and stir to combine.

To a small saucepot over moderate heat, add oil, red pepper flakes, garlic, and onions. Saute for 5 minutes. Add tomatoes and season sauce with salt and pepper. Simmer for 5 minutes and then add basil leaves.

Pour a little sauce into the bottom of a shallow casserole dish. Fill shells with cheese mixture and arrange them seam side down in dish. Top shells with remaining sauce and remaining mozzarella and Asiago cheeses. Place in oven and cook for 6 - 8 minutes to melt cheeses and allow sauce to bubble.

Recipe of the Week

2008-10-19T14:49:00.000-07:00

Beef Stew

1/2 cup Vegetable oil, for searing meat
2 1/2 pounds beef chuck, cut into 2-inch cubes
Kosher salt and freshly ground pepper
2 T, olive oil
2 medium onions, cut into 6ths
5 cloves garlic, crushed
1 T tomato paste
1/3 cup all-purpose flour
10 cups cold water, or chicken or beef broth
6 sprigs parsley
6 sprigs thyme
2 bay leaves
1 1/4 pounds medium red potatoes, quartered
4 medium carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
7 canned whole peeled tomatoes, lightly crushed
2-3 T red wine vinegar

Heat oil in a large Dutch oven over medium-high heat. Season the meat generously with salt and pepper, and add half the meat to the pan. Saute uncovered, stirring occasionally, until well-browned (about 8 minutes). Remove meat with slotted spoon and repeat with remaining meat. Discard the oil and wipe out the pan.

Preheat oven to 325 degrees. Return the pot to the stove and heat olive oil over medium high heat. Add the onion and cook, stirring lightly until browned (about 5 minutes). Add the garlic and cook, stirring about 1 minute. Add the tomato paste and cook, stirring until lightly browned (about 1 more minute). Add the reserved beef and scatter the flour over the vegetable and beef mixture and cook until lighly toasted. Add the water or broth and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add to the pot. Season with 2 teaspoons salt and 1 t pepper. Cover and transfer to the oven. Cook the meat until just tender (about 1 1/2 hours). You can also do this on the stove at a low simmer.

Remove pot from oven. Add the potatoes, carrots, celery, and tomatoes, and bring to a simmer on the top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour. Remove the herb bundle. Stir in the vinegar and season with salt and pepper to taste.

Recipe of the Week

2008-10-19T14:43:00.000-07:00

Chicken Noodle Soup

1 onion, minced
2 small carrot, thinly sliced
2 stalks celery, thinly sliced
2 sprigs fresh thyme
2 sprigs flat-leaf parsley
6 cups chicken broth (homemade or low-sodium canned)
1/2 cup water
Sea Salt and freshly ground black pepper
1/3 pound egg noodles
2 cups shredded chicken breasts (about 2 breasts)

Put the onion, carrots, celery, thyme, parsley, chicken broth, and water in a medium pot. Season with salt and pepper to taste, and bring to a simmer over medium high heat. Summer until the vegetables are almost tender (about 5 minutes).

Add the noodles and cook until tender, another 5-8 minutes. Add the cooked chicken and warm through. Adjust seasoning as needed.

Recipe of the Week

2008-10-19T14:04:00.000-07:00

Basic Tomato Sauce

1/4 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
1 T Herbs de Provence
Sea salt and freshly ground black pepper
1 (32-ounce) can crushed tomatoes
1 (32-ounce) can tomato sauce
4-6 basil leaves
2 dried bay leaves

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft (about 2-3 minutes). Add celery and carrots and season with Herbs de Provence, salt, and pepper. Saute until the vegetables are soft, about 5 minutes. Add tomatoes and tomato sauce, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and season to taste with more salt and pepper.

* If you like your sauce a little spicey, add some red pepper flakes to the oil at the beginning of cooking.

Recipe of the Week

2008-10-19T07:49:00.000-07:00

Banana Bread

2 soft, ripe bananas
1 egg
1/2 cup honey or agava nector
1/3 cup sunflower or canola oil
1 t pure almond extract
1 1/4 cups plus 1 T whole wheat flour
1 t baking soda
1/2 t ground nutmeg
1/2 t ground cinnamon
1/4 t sea salt
1/2 cup water
1/4 cup chopped walnuts

1. Preheat oven to 350.
2. Mash the bananas. Set aside.
3. In a medium-sized mixing bowl, combine the egg, honey, oil, and almond extract.
4. In a small bowl, sift together the flour, baking soda, nutmeg, cinnamon, and salt.
5. Add a small amount of the flour mixture to the egg mixture, blend well. Then add a small amount of the water to the egg mixture, and blend well. Alternate adding the remaining flour mixture and the water to the egg mixture.
6. Add the banana and walnuts to the batter and mix well with a spoon.
7. Pour batter into a greased 3x7 inch loaf pan. Bake for 15 minutes, remove the loaf from the oven, and make a 1 inch deep slice lengthwise down the center of the loaf. Return the loaf to the oven, and bak for an additional 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the loaf to cool before slicing.

Recipe of the Week

2008-10-19T07:38:00.000-07:00

Minestrone

2 quarts chicken stock
1 head garlic, halved
1/2 pound small rigatoni
Extra-virgin olive oil
1 T Herbs de Provence
dash of red pepper flakes
3/4 pound loose sweet Italian pork sausage
2 medium carrots, roughly chopped
2 celery ribs, roughly chopped
1 onion, roughly chopped
1 (28-ounce) can crushed plum tomatoes
1 bay leaf
1 (28-ounce) can cannelloni beans, drained and rinsed
1 (28-ounce) can kidney beans, drained and rinsed
1/2 bunch fresh parsley leaves, finely minced

Combine the stock and halved garlic head in a big saucepan and simmer for about 15 minutes to give the stock a garlicky taste; strain out the garlic. Keep warm.
Bring a pot of salted water to boil for the rigatoni.

Pour 2 T olive oil in a large saucepan. Add the herbs de provence and red pepper flakes and warm the oil over medium heat to infuse it with the flavors, 3 to 4 minutes. Add the sausage and cook, breaking up the sausage until well browned. Add carrots, celery, and onion to the saucepan and cook for 3 to 4 minutes, until the vegetables are softened but not browned. Add salt and pepper for first layer of seasoning.

To the pan with the sausage stir in the crushed tomatoes, bay leaf, beans, and chicken stock. Bring to a simmer and cook for 15 minutes stirring occasionally.

Cook the rigatoni in the boiling water for 6 minutes; it should be slightly underdone. Drain and stir into the simmering soup. Add the parsley, and salt and coarsely ground black pepper, to taste. Discard the bay leaf and herb sprigs.

Recipe of the Week

2008-10-18T07:10:00.000-07:00

Carrot Soup

2 1/4 lb. carrots
1 T Olive oil
5 c. water or stock
4 t. chopped fresh cilantro
freshly ground black pepper
sea salt
optional - cream

Peel carrots unless they are organic. Cut into chunks.
In a large saucepan, heat the oil, add the carrots, and cook for a few minutes.
Add the water or stock, bring to a boil, cover, reduce heat, and simmer for 15 minutes until carrots are tender.
Add the cilantro. Using a blender or emersion blender, puree the carrots and cooking liquid. Season to taste. To thin the soup, add cream if you like.

* Do not fill the blender if you use that method to puree and remove small top in blender lid to let some heat escape to avoid mixture from exploding out the top of the blender. Care should always be taken when blending hot mixtures.

Recipe of the Week

2008-09-25T19:23:00.000-07:00

Baked Quinoa and Cheese

1 1/2 cups quinoa, rinsed and drained
3 cups water
1 T Olive oil
½ c. mushrooms, sliced
2 cloves garlic, minced
10 oz. frozen spinach, thawed and water squeezed out
2 large eggs
1 cup milk
1 1/2 cups grated cheddar cheese

Preheat oven to 350 degrees. Coat a 13 x 9 inch baking dish with cooking spray.

In a saucepan heat quinoa for 3 to 4 minutes. Remove from heat and rinse thoroughly in a mesh strainer. Return to pan and add water. Bring to boil. Reduce heat to low and cover. Cook until liquid is absorbed, approximately 15 minutes.

In another saucepan, heat oil over medium heat. Add mushrooms and garlic. Cook until tender. Add spinach and cook until heated through.

When quinoa is cooked add to mushrooms and spinach mixture.

Whisk together eggs and milk in large bowl. Fold in quinoa mixture and cheese. Transfer to prepared baking dish, and bake 30-35 minutes, or until browned around the edges and on top.

Recipe of the Week

2008-08-19T10:43:00.000-07:00

Swiss Chard with Black Beans

2 T Olive oil
2 cloves garlic, minced
½ c. mushrooms, sliced
1 pinch red pepper flakes
1 bunch Swiss chard - rinsed,
stems removed and cut into 1/2
inch slices
1 (15.5 ounce) can black
beans, rinsed and drained
1 small tomato, chopped
salt and pepper to taste
1 tablespoon fresh lime juice
3 T Feta cheese

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8 or 9 inch square baking dish.

Heat the oil in a large skillet over medium heat. Add garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Add mushrooms and cook until tender. Add Swiss chard, cover and cook for 4 minutes. Uncover and mix in the black beans, tomato, lime juice, salt and pepper. Cover and continue cooking until the chard is wilted, about 4 more minutes.

Transfer the chard to the baking dish and dot with feta cheese, pushing it down into the dish.

Bake for 15 minutes in the preheated oven, or until the feta cheese is warmed.

Recipe of the Week

2008-07-12T19:03:00.001-07:00

Fettucini with Green Beans and Sun-Dried Tomatoes

1 pound whole-wheat Fettucini
1/2 cup part-skim ricotta
1 jar sun dried tomatoes in oil, halved
1/2 pound of french green beans, trimmed and halved lengthwise
3 cloves garlic
1 t salt
1/2 t freshly ground pepper
1/2 cup shredded parmesean cheese
1 c. roasted pine nuts
juice of half lemon

Cook the pasta per package directions. When pasta is done, add ricotta chesse and toss to combine. Save the pasta water.

In a saucepan, heat the oil from the sun-dried tomates and add the sun-dried tomatoes, green beans, garlic, salt and pepper. Cook for about 4 minutes. Add about a 1 cup of the pasta water and cook for an additional 5 minutes.

Add the pasta with ricotta to the bean mixture and toss to combine. Add parmesean cheese and pine nuts. Squeeze the juice of half a lemon. If it seems dry, add more pasta water.

Recipe of the Week

2008-07-12T12:17:00.000-07:00

Potato, Tomato, Corn and Basil Salad

1 pound baby red potatoes, scrubbed
5 medium ears of corn (about 3 pounds)
1 pint grape tomatoes, halved lengthwise
1 small red onion, peeled and sliced thinly
1 large bunch fresh basil
1/4 cup extra virgin olive oil
2 large lemons, juiced
1 t kosher salt
freshly ground pepper to taste

Place the potatoes in a large pot of salted water and bring to a boil. Cook until just fork tender (about 15 minutes). Fish out potatoes and place in a cold water bath to stop cooking.

Shuck the corn and cook in the same boiling water for 5 minutes. Remove the cooled potatoes to a dish-clothe to drain. Immerse corn in same ice bath until cool. Cut each potato into quarters and place in a large bowl.

Remove corn from water and also let drain. Cut kernels off each ear. Add kernels to bowl. Add grape tomatoes, and onion. Chiffanade (thinly sliced) the basil and add it to the bowl. Add olive oil and lemon juice and toss gently to combine. Season with salt and pepper.

Recipe of the Week

2008-07-05T07:08:00.000-07:00

Garbanzo Bean Salad

1 15-oz can garbanzo beans, drained and rinsed
2/3 cup minced scallion
3 medium cloves garlic, pressed
1 cup cherry tomatoes, halved
3 medium ribs celery, diced
3 TBS fresh lemon juice
2 1/2 TBS chopped basil or parsley
extra virgin olive oil to taste
1/4 cup feta cheese
1 small head chopped romaine lettuce
salt and pepper to taste

Mix all ingredients except lettuce and cheese in a bowl and season with salt and pepper to taste.

Serve on a bed of chopped romaine lettuce and sprinkle with feta cheese.

Recipe of the Week

2008-07-02T13:46:00.000-07:00

Mexican Bulgur Salad

1 cup uncooked bulgur or cracked wheat
1 cup boiling water
1 1/2 cups diced zucchini
1 cup fresh corn kernels (about 2 ears)
3/4 cup (3 ounces) diced Monterey Jack cheese with jalapeño peppers
3 tablespoons minced fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
1/4 cup fresh orange juice
1/4 cup fresh lime juice
2 tablespoons minced seeded jalapeño pepper
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon ground cumin
Lime wedges (optional)

Combine the bulgur and boiling water in a large bowl. Cover; let stand 30 minutes or until liquid is absorbed. Let cool.

Add zucchini and next 4 ingredients (zucchini through beans); stir gently. Combine orange juice and next 5 ingredients (orange juice through cumin); stir with a whisk. Pour juice mixture over bulgur mixture; toss gently. Serve salad at room temperature or chilled. Garnish with lime wedges, if desired.

Recipe of the Week

2008-07-02T11:56:00.000-07:00

Stovetop Paella

2 tablespoons extra virgin olive oil
1 medium organic yellow onion, chopped
4 cloves garlic, minced
1 cup organic aromatic white rice such as jasmine or basmati
1/4 teaspoon saffron strands
1 (14 ounce) can of whole organic tomatoes, drained
1 small green bell pepper, seeded and chopped
1 small yellow bell pepper, seeded and chopped
1 cup frozen lima beans
2 cups organic gluten-free vegetable broth
additional water, if needed
¾ teaspoon paprika
½ teaspoon salt
1 cup frozen peas
1 15-ounce can cannelloni (rinsed and drained)

Heat the oil over medium heat in a large pan. Sauté the onion and garlic for 3 minutes. Add the rice and saffron and continue to sauté, stirring constantly for another minute. Add the whole tomatoes, and stir to break up with a large spoon. Add the green and yellow peppers along with the lima beans, stirring for another minute.

Add the broth and bring to a boil. Add paprika and salt. Boil for two minutes then reduce heat to simmer. Cover and cook for 15 minutes. Check to see if more liquid is needed (to prevent sticking). If, so add just enough (about 1/4 to 1/2 cup) water. Cover and cook another 5 minutes.

Stir in the frozen peas and cannelloni beans. Continue cooking until peas are just tender and liquid is absorbed. The rice should not be over cooked, but just slightly al-dente. (If not tender enough, you may a bit more water and continue cooking.)

Recipe of the Week

2008-06-22T11:21:00.000-07:00

Black Bean with Brown Rice

1 cup short-grain brown rice
1 ½ cups dried black beans
2-inch strip Kombu
Course sea salt
2 T extra-virgin olive oil
1 ½ medium red onions, diced
1 ½ medium yellow onions, diced
4 garlic cloves, minced
1 large jalapeno chile, seeded and finely chopped
1 T ground cumin
2 teaspoons dried oregano
2 T balsamic vinegar
Freshly ground black pepper

Combine beans with 6 cups water, cover and refrigerate overnight.

Place rice and 2 ¼ cups water in a medium saucepan over medium heat. Bring to a boil, then cover, reduce heat to low, and cook for 50 minutes.

Drain the beans and combine them with another 6 cups water and kombu in a large saucepan. Bring to a boil. Skim off any foam, reduce heat to low and simmer, partially covered, for 25 minutes.

Meanwhile, warm the olive oil in a large saucepan over medium heat. Add the red and yellow onions and sauté until softened, about 10 minutes. Add the garlic, jalapeno, cumin, oregano, and 1 ½ teaspoons salt and cook, stirring constantly, for 3 minutes. Remove the kombu from the beans, add the onion mixture to the beans, and continue simmering until the beans are tender, about another 30 minutes.

Stir in the vinegar and season with salt and pepper to taste. Stir in the brown rice or serve the beans over the rice on a serving plate.

Receipe of the Week

2008-06-22T07:50:00.001-07:00

Penne with Sun-dried Tomato Pesto

12 ounces penne pasta
1 (8.5-oz) jar sun-dried tomatoes packed in olive oil
2 garlic cloves
dash of red pepper flakes
salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan

Cook pasta according to package directions. Drain, reserving 1 cup of the cooking liquid.

In a food processor, blend the sun-dried tomatoes (including the oil), garlic, red pepper flakes, salt and pepper, to taste, and basil until tomatoes are finely chopped. Transfer tomato mixture to a large bowl and stir in the parmesan cheese.

Add the cooked pasta to the tomato mixture and carefully combine. Add enough reserved cooking liquid to keep moistened.

Recipe of the Week

2008-06-06T11:31:00.000-07:00

Vegetarian Gumbo

2 T olive oil
1 onion, diced
2 stalks celery, diced
1 green bell pepper, diced
2 cloves garlic, diced
1 12 oz package Soyrizo Meatless Soy Chorizo
2 teaspoons Salt
1 teaspoon Pepper
4-5 teaspoons Herbs de Provence
2 teaspoon Chili powder
24 oz can diced tomatoes
15 oz can kidney beans
1 cup cooked brown rice

Heat oil in a large saucepan. Add onion, celery, and bell pepper and cook until soft (5-7 minutes). Add garlic, chorizo, salt, pepper, Herbs de Provence, and chili powder cook for another 2 minutes. Add tomatoes, beans, and rice. Let simmer for 10 minutes. Adjust seasoning as desired (to make spicier, add more chili powder or add some drops of your favorite hot sauce)

* Optionally, add frozen okra or cook in some diced zucchini. Try sprinkling with some grated cheese.

Recipe of the Week

2008-05-30T07:41:00.000-07:00

Everything Salad

Prepare this ahead of time and you’ll have salad ready to go whenever you need it.

Ingredients:
1 can chickpeas (or other cooked beans)
½ red onion, thinly sliced
1 cucumber, seeded and diced
½ c. shredded carrots
1 bell pepper, sliced
¼ c dried cranberries
¼ c sliced almonds or chopped walnuts
½ c plum tomatoes
2 stalks celery, thinly sliced
¼ c. feta cheese, crumbled
Choice of greens

Preparation:
Combine all ingredients except salad greens into a bowl with an airtight lid. Store salad ingredients in the refrigerator until ready to serve. When ready to serve, place salad greens on a large plate and scoop salad ingredients on top. Drizzle with your favorite dressing to taste.

Recipe of the Week

2008-05-18T07:33:00.000-07:00

Wheat Berry Waldorf Salad

From 'The Whole Foods Market Cookbook'

Ingredients:
2 cups wheat berries
7 cups water
1 cup chopped walnuts
2 medium apples, unpeeled, cored and chopped
1 cup dried cranberries
1 cup finely chopped parsley
1/4 cup apple cider vinegar
1/2 cup apple juice
1 tablespoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1/2 cup extra-virgin olive oil
1/8 cup lemon juice

Preparation:
Soak the wheat berries at least 6 to 8 hours or overnight in water to cover by a couple of inches. Drain the water, and set aside.

In a saucepan, bring the 7 cups water to a boil. Add the soaked wheat berries and turn down to a simmer, uncovered, for about 50 minutes or until they are totally cooked through. Wheat berries retain a firm, chewy texture when cooked. Drain the water and set aside to cool.

When cool, transfer the wheat berries to a large mixing bowl and add the walnuts, apples, raisins, parsley, apple cider vinegar, apple juice, salt, pepper, nutmeg, cinnamon, olive oil and lemon juice. Mix everything together thoroughly. Add more salt if necessary and serve.

Receipe of the Week

2008-04-26T08:22:00.000-07:00

Black Bean Salad Santa Fe

Ingredients:
1 (15-oz) can black beans, drained and rinsed
1 c whole-kernel corn
1/2 small onion, diced
2 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 Tablespoon lemon juice
1 Tablespoon chopped cilantro
1/2 teaspoon salt
1 avocado, cut into 1/2 inch dice
1/2 cup tomato, seeded and diced

Preparation:
In a serving bowl, place drained black beans and corn. Stir to blend. Add onion, garlic, chili powder, cumin, lemon juice, cilantro, and salt. Toss to mix well. Right before serving, toss salad with avocado and diced tomato.

Recipe of the Week

2008-04-08T15:01:00.000-07:00

Fruit and Granola Bars

Ingredients:
2 c. rolled oats
½ c. coarsely chopped nuts (walnuts, pecans, almonds etc.)
½ c. raisins
1 teaspoon cinnamon
2 Tablespoons butter
¼ c. honey, molasses, or brown rice syrup (or combination of all 3)
2 Tablespoons apple juice
1 banana, mashed
1 egg beaten

Preparation:
Preheat oven to 350.
In a medium-sized bowl, combine oats, nuts, raisins, and cinnamon. Set aside.
In a saucepan, melt the butter and honey. Add the juice and pour this mixture over the dry ingredients. Blend in the mashed banana, then add the egg. Press the batter into a 9-inch-square greased pan. Bake for 20-25 minutes. Cool slightly; cut into squares.

Recipe of the Week

2008-04-03T09:30:00.000-07:00

Spiced Lentils

Ingredients:
1 cup green or brown lentils
2 1/2 cups of water
2 bay leaves
2 tbsp. olive oil
1 large onion, peeled and diced
2 carrot, diced
3 stalks celery, diced
2 garlic cloves peeled and minced
2 tsp. cumin
1 tsp. coriander
Sea salt
Parsley, minced

Preparation:
Bring lentils, bay leaves, and water to a boil. Cover and simmer for 45 minutes. Add sea salt and continue cooking for 5-10 minutes. Saute onion, carrot, celery, garlic, and spices for 5-7 minutes. Mix sauteed veggies with cooked lentils, garnish with parsley.

Recipe of the Week

2008-03-29T07:16:00.000-07:00

Pecan Fried Wild Rice

Ingredients:
1 1/2 Tablespoons olive oil
4 - 4 1/2 cups cooked wild rice/brown rice mixture
1/2 cup frozen peas
3/4 cup choppen green onions
1/2 cup toasted choppen pecans
2 Tablespoons Tamari
1 teaspoon Toasted sesame oil

Preparation:
In a skillet over medium heat, add the oil. When oil is hot, add the cooked rice, season with salt and pepper and sauté for 2-3 minutes. Add frozen peas and stir for another 2-3 minutes. Add green onions, pecans, and tamari. Stir until peas are heated through, about 3-4 minutes. Turn off heat, stir in sesame oil and season to taste.

Recipe of the Week

2008-03-14T13:40:00.000-07:00

Summer Quinoa Salad

Ingredients:
1c quinoa
2c water
Kernels from 1 ear of corn
½ green pepper, diced
½ red pepper, diced
1 can black beans
1 avocado, diced
1 heaping T fresh thyme, chopped
½ c fresh tomato
Pinch chipotle powder
1t each ground cumin and coriander
Juice of 1 lemon
1/8 c extra virgin olive oil
Season with sea salt and fresh black pepper

Preparation:
Rinse quinoa. Combine quinoa with water, bring to a boil, then cover and simmer for 20 minutes. Cool completely.

In a large bowl add the corn, green pepper, red pepper, black beans, avocado, and fresh thyme. Gently add cooked quinoa.

In a blender add fresh tomato, chipotle powder, cumin, coriander, lemon juice, olive oil, and salt and pepper. Pour over quinoa and vegetable mixture and toss lightly.

Recipe of the Week

2008-02-22T14:11:00.000-08:00

Breakfast Fig and Nut ‘Cookies’

Ingredients:
¼ c. Date Sugar
½ c Agava Nector
¼ c. butter, melted
2 large eggs
¼ c. finely chopped dried figs
¼ c. dried cranberries
1 t. vanilla extract
1 c. all-purpose flour
½ c. whole wheat flour
½ c. unprocessed bran
½ t baking soda
¼ t ground cinnamon
¼ t ground allspice
¼ c. sliced almonds

PREPARATION:
Preheat oven to 350.
Combine first 4 ingredients in a large bowl. Stir in chopped figs, cranberries, and vanilla. Lightly spoon flours into dry measuring cups, level with a knife. Combine flours, bran, baking soda, cinnamon, and allspice, stirring with a whisk. Add flour mixture to egg mixture, stirring just until moist. Gently fold in almonds.
Drop by level spoonfuls onto baking sheet (sprayed with Pam).
Bake for 12 minutes. Cool on racks.

Recipe of the Week

2008-02-12T19:52:00.000-08:00

Pasta Putanesca

Ingredients:
1 pkg whole grain pasta
2 garlic cloves, minced
1 red onion, sliced into thin crescents
2 T olive oil
1 T tomato paste
½ c water
½ head cauliflower, florets
6. pitted black olives, sliced
2 T capers
½ mushrooms, sliced
3 T. fresh basil, minced or 1 t. dried basil
Sea salt
1/3 c grated parmesan cheese

PREPARATION:
Cook pasta according to package directions. While pasta cooks, sauté garlic and onions in olive oil for 2-3 minutes. Combine tomato paste and water, and add to pan. Add cauliflower florets, capers, mushrooms, basil, olives, and a pinch of salt. Cover and cook on medium heat until cauliflower is soft but not overcooked (5-7 minutes). Drain cooked pasta. Pour vegetables and sauce over pasta. Sprinkle with grated cheese.

Receipe of the Week

2008-02-05T15:21:00.000-08:00

Harvest Pumpkin Soup

Ingredients:
1 large yellow onion, medium dice
3 stalks celery, medium dice
2 carrots, medium dice
1 large leek, medium dice (white and light green parts only)
2 cups pumpkin, freshly cooked or canned
6 cups vegetable broth
½ teaspoon cumin powder
¼ teaspoon cinnamon
1cup plain soy or rice milk
Salt and freshly ground black pepper, to taste

PREPARATION:
Add all ingredients except salt and pepper into a stock pot over medium high heat.
Bring to boil and reduce to simmer.
Simmer for 30 minutes and remove from heat.
Taste the soup and add salt and pepper to taste
Transfer 3 cups of soup at a time to a blender and blend until creamy.
Let cool for 15 minutes and serve.

Receipe of the Week

2008-02-05T15:13:00.000-08:00

Stuffed Roasted Acorn Squash

Ingredients:
2 acorn squash
2 cloves garlic, minced or pressed
2 tablespoons olive oil
Sea salt and pepper

Stuffing:
1 tablespoon olive oil
1 onion, finely diced
3 teaspoons curry
1/4 cup golden raisins
1 cup cooked whole grain (quinoa, brown rice, millet, barley)
1/2 cup parsley, chopped
1 zucchini, diced

Directions:
1. Preheat the oven to 375 degrees.
2. Cut acorn squash in half and clean out seeds and fibers. Cut a very thin slice off the bottom, so that the acorn squash halves sit flat like soup bowls.
3. Brush with olive oil, and spread garlic evenly over inside of squash halves, sprinkle with salt and pepper, place on a baking sheet and bake for 35 minutes.
4. In a skillet saute onions, curry and raisins for 3 minutes. Add cooked grains and stir for 5 minutes.
5. Remove skillet from heat and mix in parsley and zucchini.
6. Remove squash from oven and fill each squash cup with stuffing. Bake in the oven for 15-20 minutes or until the squash is soft (when a butter knife sinks into the squash with ease). Serve warm.

Recipe of the Week

2008-02-03T12:16:00.000-08:00

Quinoa Salad

It also works well with couscous or bulgur.

1/4 cup sliced almonds or chopped walnuts
1 1/2 cups quinoa, rinsed and drained
2 cups fresh cherries, pitted and halved, or 1 cup dried cherries or cranberries
1 cucumber, peeled, seeded and cut into 1/3-inch dice (about 1 1/2 cups)
1 15-oz. can chickpeas, rinsed and drained
1 small red onion, finely chopped (about 1/2 cup)
½ cup fresh herbs (parsley, basil)
1/4 cup plain low-fat yogurt
3 Tbs. olive oil
2 Tbs. fresh lemon juice
2 cloves garlic, minced (about 2 tsp.)

Directions:

1. Bring 3 cups salted water to a boil in pot over medium-high heat. Stir in quinoa. Reduce heat to medium low, cover, and simmer 15 minutes, or until all liquid has been absorbed.

2. Remove from heat and cool, covered, in pot.

3. Dice cucumber. Chop red onion and chop fresh herbs.

4. Toss together quinoa, nuts, cherries or cranberries, cucumber, chickpeas and red onion, and herbs in large serving bowl. Whisk together yogurt, olive oil, lemon juice and garlic in small bowl. Pour over salad, and toss to coat. Season to taste with salt and pepper. Chill 30 minutes to allow flavors to develop, then serve.

Recipe of the Week

2008-01-29T20:15:00.000-08:00

Spinach Quiche

3 T butter
1 large onion, diced
1 c. sliced mushrooms
1 (10 oz) pkg frozen spinach, thawed & drained
3 eggs
½ c. milk
1 ½ t. Herbs de Provence
1 t. salt
½ t. pepper
1 ½ c. shredded Gruyere cheese
1 (9-inch) frozen whole wheat pie crust, thawed

Preheat oven to 375 degrees. In a large frying pan, melt butter over medium-high heat. Cook onion until soft, about 3 minutes. Add mushrooms and cook, stirring, until barely tender, 3-4 minutes. Add drained spinach and cook until moisture evaporates, 3-4 minutes. Set aside.

In a medium bowl, beat eggs lightly. Mix in milk, Herbs de Provence, salt, pepper, and cheese. Add cooked spinach to egg mixture and stir to blend. Pour into pie crust.

Bake 25-35 minutes, until quiche is puffy and golden. Serve warm.

Recipe of the Week

2008-01-25T10:18:00.000-08:00

Orzo Salad with Spinach

12 oz. whole wheat orzo
1 lb. baby spinach leaves
½ c. chopped red onion
½ c. crumbled feta cheese
10 pitted kalamata olives, halved
1/3 c. walnuts, chopped
¼ c. dried cranberries
¼ c. extra virgin olive oil
3 T balsamic vinegar
½ teaspoon Herbs de Provence
Salt and pepper to taste

1. Cook orzo according to package directions. Add spinach for last minute of cooking. Drain and rinse with cold water.

2. Place red onion, feta, olives, walnuts, and cranberries in a bowl. Add the orzo and spinach and stir.

3. In a small bowl, whisk together the olive oil, vinegar, Herbs de Provence, salt, and pepper. Pour over orzo mixture and toss to combine.

Recipe of the Week

2008-01-16T09:18:00.000-08:00

Vegetable Chili

3 T olive oil
1 large onion
1 red bell pepper, chopped
3 garlic cloves, minced
1 (15 oz.) can diced tomatoes
2 T chili powder
2 t ground cumin
1 t Herbs de Provence
8 oz mushrooms, sliced
1 medium zucchini, sliced
2 large carrots, sliced
2 cups vegetable broth (adjust to your liking depending on how many vegs you added)
1 (16-oz) bag frozen corn kernels
2 (16-oz) cans red kidney beans (drained)
1 1/2 t salt
1/2 t cayenne
1/4 cup parsley

1. In a large soup pot, heat oil and cook onion over medium heat, stirring occasionally, until soft (2-3 minutes). Add bell pepper and garlic. Cook, stirring, until soft (another 3-5 minutes).

2. Add tomatoes, chili powder, cumin, basil, mushrooms, zucchini, carrots, and vegetable stock. Cover, reduce heat to medium-low, and cook approximately 25 minutes.

3. Add corn, kidney beans, salt, and cayenne. Simmer, covered 10 minutes. Sprinkle with parsley. Serve hot.

** Adjust the spices to your liking. Also, add a bag of soy crumbles if you want the texture of a meat chili.

Recipe of the Week

2008-01-13T12:18:00.000-08:00

Vegetable Rice Stir Fry

*Feel free to substitute or add more vegetables.

1 Tbs plus 1 tsp. toasted sesame oil or peanut oil, divided
3 large eggs, beaten
3 green onions, chopped
3 Tbs. minced fresh ginger
4 cups chopped fresh broccoli
1 cup snow peas
1 medium carrot, cut in thin slices on the diagonal
2 cloves garlic, minced
3 cups cooked brown rice
2 Tbs. low-sodium soy sauce or tamari
1 tsp sriracha chili sauce
1 ½ cups frozen peas, thawed
2/3 cup toasted sliced almonds

Heat a small skillet over medium heat. Add 1 tsp oil and swirl to coat pan. Add eggs and tilt pan in all directions (making circular motion) to cook eggs. Lift eggs to let uncooked portion to flow underneath. Flip omelet and cook another 30 seconds or until dry but not browned. Transfer to a cutting board and cut into strips.

Heat large, deep skillet or wok over medium heat. Add remaining oil and swirl to coat the pan. Add green onions and ginger, and sauté 5 minutes or until onions are soft. Stir in broccoli, snow peas, carrots, and garlic, and stir-fry 8 to 10 minutes or until vegetables are cooked but still crisp. Stir in rice, soy sauce, egg strips, and sriracha chile sauce. Stir in peas. Sprinkle with almonds at time of service.

Recipe of the Week

2007-12-17T14:19:00.000-08:00

Veggie Lasagna

9 oz lasagna noodles (approx 9)
1 T olive oil
1 medium onion, diced
2 cloves garlic, minced
2 cans tomato puree
1 c grated carrot
1 1/2 t herbs de provence
16 oz ricotta cheese
1 egg
1/2 c grated Parmesan cheese
12 oz mozzarella cheese, shredded
1 10-oz package frozen spinach, thawed and pressed to remove liquid

1. Preheat oven to 375 degrees. Boil noodles according to package directions.
2. Heat oil in skillet over medium heat. Add onion and garlic, and cook until golden. Add tomatoe puree, carrots, and herbs de provence, and simmer 10 minutes.
3. Mix ricotta, egg, and 1/3 c. of the Parmesan cheese in a large bowl.
4. Spread 1 cup of tomato sauce in the bottom of a 9x13" lasagne pan. Place a single layer of noodles over the sauce. Spread with half the ricotta mixture and one-third of the mozzarella.
5. Mix spinach into remaining ricotta cheese mixture. Build another layer, using 1 1/2 cups sauce, 3 noodles, all fo the spinach/ricotta mixture, and half the remaining mozzarella.
6. Finish with a final layer of noodles, sauce, and the remaining mozzarella and Parmesan cheese. Bake covered with foil until bubly, 50 to 60 minutes. Remove foil and continue baking 5 minutes until cheese is melted. Let stand 10 to 15 minutes before serving.

Recipe of the Week

2007-12-17T07:51:00.000-08:00

Baked Pasta with Roasted Vegetables

2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated mozzarella
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces

Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.