Ingredients: 5 tablespoons olive oil, divided 2 tablespoons sherry vinegar 1/2 teaspoon freshly ground black pepper, divided 3/8 teaspoon kosher salt, divided 1 1/2 cups sliced fresh peaches (about 2 medium) 1 (12-oz.) pkg. broccoli slaw 3 (6-oz.) skinless, boneless chicken breasts, cut crosswise into 1-in. strips 1/4 cup barbecue sauce 1 tablespoon chopped fresh chives 1 ounce feta cheese, crumbled (about 1/4 cup) 2 center-cut bacon slices, cooked and crumbled Preparation: Combine 4 tablespoons oil, vinegar, 1/4 teaspoon pepper, and 1/4 teaspoon salt in a large bowl, stirring with a whisk. Add peaches and slaw to vinegar mixture; toss gently to coat. Sprinkle chicken evenly with remaining 1/4 teaspoon pepper and remaining 1/8 teaspoon salt. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 6 minutes or until done. Place chicken in a large bowl. Add barbecue sauce to bowl; toss. Divide slaw mixture evenly among 4 plates; top evenly with chicken strips. Sprinkle with chives, feta, and bacon.
Ingredients: 3 teaspoons extra-virgin olive oil, divided 1 small onion, finely chopped 1 stalk celery, finely diced 2 tablespoons chopped fresh parsley 15 ounces canned salmon, drained, or 1½ cups cooked salmon 1 large egg, lightly beaten 1½ teaspoons Dijon mustard 1¾ cups fresh whole-wheat breadcrumbs, (see Tip) ½ teaspoon freshly ground pepper Creamy Dill Sauce, (recipe follows) 1 lemon, cut into wedges Preparation: Preheat oven to 450°F. Coat a baking sheet with cooking spray. Heat 1½ teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat. Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2½ inches wide. Heat remaining 1½ teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties. Bake the salmon cakes until golden on top and heated through, 15 Read More
Ingredients: 1 tablespoon canola oil 1 pound lean (90% or leaner) ground beef 1½ teaspoons caraway seeds 1 teaspoon dried thyme 2½ cups frozen bell pepper and onion mix, thawed, chopped 1 medium Golden Delicious or other sweet-tart cooking apple, unpeeled, diced 6 cups reduced-sodium beef broth 1 15-ounce can crushed or diced tomatoes 1½ tablespoons honey 1 tablespoon paprika, preferably Hungarian sweet 3 cups coarsely chopped Savoy, or green cabbage 1-2 tablespoons cider vinegar ¼ teaspoon salt Freshly ground pepper to taste Preparation: Heat oil in a Dutch oven over medium heat. Add beef, caraway seeds and thyme and cook, stirring and breaking up the beef with a spoon, until it is mostly browned, about 4 minutes. Stir in pepper-onion mix and apple; cook, stirring, for 2 to 3 minutes more. Stir in broth, tomatoes, honey and paprika and adjust the heat so the mixture boils gently. Cook for 8 to 10 minutes to blend the flavors. Stir in cabbage and cook just until barely tender, 3 to 4 minutes more. Season with vinegar to taste, salt and pepper.
Ingredients: 1 kilo (approx. 2 pounds) firm white nectarines, chopped into small pieces 1 medium onion, chopped finely 6 cloves of garlic, crushed or chopped finely 3 small red chilli’s, chopped finely ¾ cup sugar ½ cup cider vinegar 2 tablespoons olive oil 2 tablespoons grated ginger 1 teaspoon brown mustard seeds 1 teaspoon salt ½ teaspoon ground cloves Method: 1. Heat the oil over medium heat in a heavy bottom cast iron pan. Once oil is hot add the mustard seeds and stir until they start popping. Add the ground cloves, ginger, chilli and garlic and cook until mixture is very fragrant (approx. 2 minutes). 2. Add the nectarine pieces and onion to the pot and cook stirring for 5-10 minutes then add the cider vinegar, sugar and salt. Continue stirring for another couple of minutes. 3. Cook for around 90 minutes stirring at regular intervals until the chutney becomes jammy and caramelized. It will turn a lovely brown-honey colour and the fruit will be soft. The flavours develop further upon standing. Spoon into sterilized jars.
Our Marketing Coordinator, Jessica, just recently made this easy and healthy alternative for french fries this past weekend and HIGHLY recommends! We all know you’re picking up the kids and cabbing them around to their sports and activities during the week. Sometimes, it seems easiest to give into the allure of a quick, greasy fast-food drive-thru meal. Replace those salty french fries with these Panko/Parmesan Baked Asparagus Fries, and you’re kids will beg for more! Ingredients: 1 Cup Panko (Japanese Style Breadcrumbs found in the Asian food aisle) 1/2 Cup Grated Parmesan Cheese Kosher Salt and Freshly Ground Black Pepper, To Taste 1 Pound Asparagus, Trimmed 1/2 Cup All-Purpose Flour 2 Large Eggs, Beaten Directions Preheat oven to 425 Degrees F. Lightly oil a baking sheet or coat with non-stick spray. In a large bowl, combine Panko and Parmesan Cheese, Season with salt and pepper to taste. Set aside. Working in batches, dredge asparagus in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Place asparagus in a single layer onto the prepared baking sheet. Place into oven and bake for 10 – 12 Read More