Citrus Infused Strawberries
Prep Time: 5 minutes Cooking Time: 20 minutes Yields: 4 people
Ingredients
Strawberries:
1 pound fresh strawberries, hulled and sliced
2 tablespoons sugar
1 tablespoon Grand Marnier, or other orange liqueur
1 teaspoon lemon juice
Directions
1. Combine strawberries, sugar, Grand Marnier (or other orange liqueur) and lemon juice in a medium bowl.
2. Let stand, stirring once or twice, until the strawberries release their juice, about 10 minutes.
3. Spoon into 4 small bowls for serving.
Notes: A sopisticated liqueur elevates the humble strawberry to new heights. Add a dollop of slightly sweetened whipped cream or even yogurt for a tangy twist.
Blueberry Lemon Sorbet
Prep Time: 10 minutes Prep Notes: 1 hour for freezing Yields: 5 people
Ingredients
3 cups fresh or frozen blueberries, thawed
1/2 cup water
2 tablespoons honey
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1/8 teaspoon salt
Directions
1. Place all ingredients in a blender or food processor; process until smooth.
2. Place berry mixture in a freezer-safe container and freeze until hard, about 1 hour. Let stand about 10 minutes before serving.
Notes: Add a sprig of mint to dress up this beautiful, vitamin-rich dessert that's simple, sweet and tangy.
Greek Dressing
Prep Time: 5 minutes Yields: 4 people
Ingredients
1 lemon - juiced
1 teaspoon mustard
1/2 cup extra virgin olive oil
2 teaspoons dried basil (4 teaspoons fresh)
1 1/2 teaspoons dried oregano (3 teaspoons fresh)
1 teaspoon agave
Directions
1. Whisk mustard and lemon juice
2. While whisking, add about 10 drops of olive oil, then slowly add remainder 3. Whisk in herbs and agave
Notes: Using your own salad dressings allows you to control the salt, fat and sugar content. This super simple low-fat recipe tastes great over Greek salad as well as pasta salad.
Creamy Herb Dressing
Prep Time: 15 minutes Yields: 1 person
Ingredients
1/2 cup silken tofu
2 garlic cloves, sliced
1/4 cup flat-leaf parsley
2 tablespoons fresh oregano
1/2 cup buttermilk
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
1. Purée tofu in a food processor.
2. Add garlic, parsley and oregano and pulse 4-5 times.
3. Add buttermilk, lemon juice, salt and pepper.
4. Purée until all ingredients are combined.
5. Cover and refrigerate.
Avocado Mango Relish
Prep Time: 15 minutes Yields: 8 people
Ingredients
2 ripe avocados, chopped
1 ripe mango, chopped
1 jalapeno, diced
1/4 cup red onion, diced
1/4 cup lime juice
2 tbsp cilantro, stems removed
Salt and pepper to taste
Directions
1. Combine all ingredients except for avocados, tossing lightly.
2. Just before serving, add avocados and toss lightly.
Notes: Try this on grilled shrimp, chicken or fish. Prepare avocados ahead of time: chop and toss lightly in lemon juice.
Pumpkin Pie with Pumpkin Seed Crust
Prep Time: 15 minutes Cooking Time: 60 minutes Yields: 8 people
Ingredients
Crust:
1 cup spelt flour, plus more for rolling the dough
1/3 cup hulled, raw, unsalted pumpkin seeds
1 Tbsp. maple syrup or agave nectar
1/4 tsp. sea salt
4 Tbsp. cold unsalted butter, cut into bits
1 tsp. apple cider vinegar
2 tsp. - 1 Tbsp. cold water
Filling:
2 farm fresh eggs
15 - 16 ounces fresh, baked or steamed pumpkin pureed until smooth
1 cup farm fresh milk, or almond or rice milk
1/2 cup maple syrup or agave nectar
1 1/2 tsp. ground cinnamon
1 tsp. freshly grated nutmeg
1/2 tsp. ground allspice
1/2 tsp. salt
1 tsp. vanilla extract
Optional: Serve with sweetened whipped cream or raw banana ice cream and sprinkle with pumpkin seeds for garnish.
Directions
Crust:
1. Put the flour, pumpkin seeds, and salt into food processor with fitted metal blade. Process until pumpkin seeds are finely ground.
2. Add the butter and pulse until mixture resembles coarse meal.
3. Add maple syrup, vinegar & cold water and pulse until mixture clumps.
4. Roll into ball and flatten on parchment paper pressing into a large flat circle and chill until firm, about 30 minutes.
5. Preheat oven to 400°.
6. On lightly floured board, roll dough into a 12" circle and transfer to 10" pie plate pressing into bottom and up sides. Finish edges.
7. Prick with fork in several places. Line with parchment paper or foil and weight with dried beans or rice. Place in oven for about 10 - 12 minutes. Remove from oven and let cool. Lift parchment or foil and weights and remove them from baked shell. Set aside.8. Reduce oven temperature to 350°.
Filling:
1. In mixing bowl, place egg, pumpkin, milk, maple syrup or agave, cinnamon, nutmeg, allspice, salt, and vanilla.
2. Whisk until smooth.
3. Pour into baked pie shell.
4. Bake until filling doesn't jiggle. About 35 - 45 minutes. Set pie on rack.
5. Serve room temperature or chilled with whipped cream and whole pumpkin seeds if desired.
Notes: Variation for Crust: Use unsalted sunflower seeds or walnuts in place of the pumpkin seeds. Variation for Filling: Use canned pumpkin.
Credit: Courtesy of Amie Guyette Hall
Maple Roasted Sweet Potatoes
Prep Time: 10 minutes Cooking Time: 60 minutes Yields: 12 people
Ingredients
2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 8 cups)
1/3 cup pure maple syrup
2 tablespoons butter, melted
1 tablespoon lemon juice
1/2 teaspoon salt Freshly ground pepper, to taste
Directions
1. Preheat oven to 400°F.
2. Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.
3. Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 40 to 45 minutes more.
Notes: Natural sweetness without the marshmallows! Make this ahead: Cover and refrigerate for up to 1 day. Just before serving, reheat at 350°F for about 15 minutes.
Cranberry Sauce
Prep Time: 5 minutes Cooking Time: 10 minutes Yields: 8 people
Ingredients
1/2 cup fresh orange juice
1/2 cup fresh pineapple juice
2 tsp minced orange zest
1/8 tsp cinnamon
12 oz bag of fresh or frozen cranberries
1/2 cup crushed pineapple
1/2 cup honey
Directions
1. Bring orange juice, most of the zest and cinnamon to a boil on high heat in a medium saucepan.
2. Rinse cranberries and add to boiling liquid. Reduce heat to medium and cook uncovered for about 10 minutes. Cranberries should burst open.
3. Stir in crushed pineapple and honey. Remove from heat and cool slightly.
4. (Optional) Pour a cup at a time into a mesh strainer and, using the back of a spoon, mash to push liquid and pulp through strainer.
5. Discard whatever doesn't go through strainer 6. Garnish and chill strained sauce for at least 1 hour.
Notes: This is not nearly as sweet as sugar-sweetened or canned, of course, but the zest and cinnamon lend it texture and complexity.You can serve with whole cranberries or strained for a more applesauce-like effect.
Turkey Burger with Feta & Spinach
Prep Time: 10 minutes Cooking Time: 20 minutes Yields: 4 people
Ingredients
1 small red onion, chopped
2 cups baby spinach, coarsely chopped
1 lb fat-free ground turkey
4 oz low-fat feta cheese, coarsely crumbled
1 large egg, lightly whisked
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 bunch dill, chopped fine
1 tablespoon lemon juice
1/2 cup fat-free plain Greek yogurt
1 teaspoon extra virgin olive oil
4 whole-wheat hamburger rolls
1/2 cucumber, sliced thin
Directions
1. Warm a pan over medium heat and coat with cooking spray.
2. Sauté the onion for 2 minutes till soft; add the spinach and sauté 3 minutes till slightly wilted. Allow to cool for 5 minutes.
2. In a large bowl, combine the spinach and onion, turkey, feta, egg, salt, pepper, and 2/3 of the dill. Shape mixture into 4 patties. Place in pan, cover, and cook for 7 minutes. Uncover, flip, and cook for 5 more minutes.
3. In a small bowl, combine lemon juice with yogurt, oil and remaining dill. Set aside.
4. Serve burgers on rolls, topped with yogurt sauce and cucumber.
Notes: Tangy feta provides an unexpected burst of flavor in turkey burgers. Eat with a bun or plop the patty and sauce on a bed of mixed greens. Enjoy!
Credit: Adapted from http://www.womenshealthmag.com
Tandori Chicken
Prep Time: 10 minutes Prep Notes: Marinade Time: 2 hours
Cooking Time: 20 minutes Yields: 4 people
Ingredients
1 3-pound chicken, cut into 8ths
1/2 cup plain yogurt
2 tablespoons lemon juice
1 tablespoon mined garlic
1 tablespoon grated ginger
1 tablespoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon black pepper
2 teaspoons salt
Directions
1. Prick the chicken with a fork and with a knife cut slashes so the marinade can be absorbed.
2. Place chicken in a shallow dish.
3. Combine yogurt, lemon juice, garlic, ginger, cumin coriander, pepper and salt.
4. Stir until well mixed and pour over chicken.
5. Rub marinade into chicken and turn chicken several times.
6. Cover and refrigerate at least 30 minutes.
7. Preheat oven to 450 degrees.
8. Cook, turning once, for 25-30 minutes.
9. Serve with sprigs of cilantro.
