Archive for October, 2011

Sweet Potato Waldorf Salad over Greens

Sweet Potato Waldorf Salad over Greens

Sweet Potato Waldorf Salad over Greens

There’s nothing like a crisp fall day in Pa…nor the flavors of the  Produce Geek‘s recommended  picks this week.  Among them are sweet potatoes and baking apples – two traditional favorites in this neck of the woods. It’s kind of cool that these colorful fall food stand-bys hit their peak just when the leaves are starting to take on their bright and brilliant gold, orange, and reddish hues. Good timing!

A Waldorf salad with a twist is what my mind (and taste buds) led me to create with the Produce Geek’s suggestions. Cortland apples, sweet potatoes, walnuts and healthy greens. Sweet, tart, crunchy, creamy, delicious. My husband pronounced this “a definitive keeper”. I hope you’ll enjoy it as much as we did!

Vegetarians/Vegans: No meat here…but there is dairy in the dressing. Vegans can use a dairy-free mayo instead.

Gluten-conscious? You’re good to go provided your choice of mayo and vinegar are in the clear – read the labels to make sure they don’t contain gluten.

What You’ll Need for the Salad:

First the Produce Geek’s picks…

Amounts are PER SERVING

  • Sweet potatoes – 3/4 cup, chopped into small pieces and boiled until tender, but not mushy.  (Chop and boil enough
    Raw materials featuring The Produce Geek's picks

    Raw materials featuring The Produce Geek's picks

    for all the servings you’ll need. Cool before mixing into the salad)

  • Cortland apples – 1/2 cup, chopped

Other ingredients…

Amounts are PER SERVING

  • Green leaf lettuce – 1 cup, torn into bite-sized pieces
  • Red leaf lettuce – 3/4 cup, torn into bite-sized pieces
  • Walnuts halves – 1/4 cup

What You’ll Need for the Dressing:

Enough for about 4 servings

  • Mayonnaise (regular, olive oil-based, or safflower) – 3/4 cup
  • Red wine vinegar – 3 Tbsp
  • Honey – 2 Tbsp
  • Dill weed – 1 Tsp
Get cooking…
  1. Toss the green leaf and red leaf lettuce together and place on plate.
  2. In a medium bowl, put amount of the following that you’ll need for all servings:
    • Sweet potatoes
    • Apples
    • Walnuts
  3. In a small bowl, whisk together mayo, vinegar, dill weed, and honey, then spoon approximately 2 Tbsp of dressing per salad serving to the bowl of sweet potatoes, apples & walnuts. Stir until all ingredients are well-distributed.
  4. Place approximately 1 1/2 cups of mixture on top of the greens on each serving plate and dig in!
Make as many servings as you need to feed your family and friends! And don’t forget to subscribe to the Produce Geek’s Eat This Now blog to stay in-the-know about what to buy each week.
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“Scrambled” Veggie and Apple Autumn Stir-fry

Scrambled Veggie and Apple Autumn Stir-fry

Scrambled Veggie and Apple Autumn Stir-fry

Two of my favorite greens  – asparagus and broccoli – made the Produce Geek’s pick list this week. And so did Fuji apples (sweet and firm and at their peak right now!). In just 30 minutes, I combined all three – along with sliced white mushrooms and farm fresh, protein-packed eggs – into a hearty autumn vegetarian stir-fry. Accented by a zingy cider-based sauce, this combo is sure to chase the chill away from those brisk fall days.

Vegan version: Substitute the eggs with pintos or kidney beans for your  protein-punch.

Gluten Conscious: No gluten here! )

Everyone: Dig in! And subscribe to Eat This Now directly to get the Produce Geek’s expert buying advice every week.


What You’ll Need For the Stir-fry:

First the Produce Geek’s picks…

  • Asparagus – 3 cups, cut into 2-3 inch long pieces

    Raw materials for Scrambled Veggie and Apple Autumn Stir-fry

    Raw materials

  • Broccoli – 3 cups, chopped into bite-sized pieces
  • Fuji apples – 1 1/2 cups chopped into small pieces

Other ingredients…

  • White mushrooms – 4 cups, sliced
  • Eggs – 8 whole, broken into a medium-sized bowl
  • Olive oil – 1/3 cup (plus 1 Tbsp for prepping pan)
  • Apple cider vinegar – 1/3 cup (preferably raw)
  • Apple cider – 4 Tbsp
  • Sea salt – 1/2 tsp
  • Cayenne pepper – 1/2 tsp
  • Brown rice – 2 cups (optional)

 Get cooking…

  1. Warm 1 Tbsp Olive oil in an extra large deep frying pan or wok on medium heat.
  2. When hot, add broccoli and asparagus. Stir often and cook until slightly tender  (approximately 10 minutes).
  3. Add mushrooms and stir until they no longer look raw (approximately 3 – 5 minutes).
  4. Lower heat to medium-low, add eggs and stir until all are cooked and mixed throughout the vegetables.
    • Prepare the sauce in the meantime – In a small bowl, whisk together olive oil, apple cider vinegar, apple cider, sea salt & cayenne pepper.
  5. Pour sauce on top of the stir-fry and stir until evenly distributed.

Serve by itself or over brown rice – savor the fall flavors!

Makes 4  servings – Eat well!

Black Bean Stir-fry Featuring Broccoli Rabe

Black Bean Stir-fry featuring Broccoli Rabe

Black Bean Stir-fry featuring Broccoli Rabe

There were some terrific cruciferous veggies on the Produce Geek’s pick list this week. Broccoli rabe and cabbage – both excellent stir-fry raw materials!

This week, I created a dish that featured black beans in combination with those healthful vegetables. For a splash of color (and to add sweetness to counter the hint of bitterness that accompanies broccoli rabe), I tossed in some sweet red pepper chunks. As for the seasoning, I kept it simple. The ingredients bring their own distinctive flavors to the plate and require little enhancement. We ate this one without rice or any other grain, but as always, do as you please to please  your own palate!

Vegetarian/vegans: This meal is vegetarian and vegan.

Gluten Conscious: No gluten here! 

Everyone: Dig in! And subscribe to Eat This Now directly to get the Produce Geek’s expert buying advice every week.


What You’ll Need For the Stir-fry:

First the Produce Geek’s picks…

  • Broccoli rabe – 4 cups, chopped and blanched(to remove some of the bitterness and augment the vibrant green of
    Raw materials for this week's dish

    Raw materials for this week's dish

    the veggie)

  • Green cabbage – 2 cups, chopped into 2 – 3 inch long strips

Other ingredients…

  • Sweet red pepper – 1/4 cup, chopped into bite-sized chunks
  • Fresh garlic – 2 cloves, minced
  • Black beans – 2 cups, cooked
  • Canola oil – 1 Tbsp for prepping pan
  • Sea salt – 1 tsp
  • Paprika – 1/2 tsp
  • Chives – 1 tsp
  • Honey – 1 Tbsp
  • Brown rice – 2 cups (optional)

 Get cooking…

  1. Warm canola oil and garlic in an extra large deep frying pan or wok on medium heat.
  2. When hot, add broccoli rabe, cabbage and red peppers and stir often until tender yet slightly crunchy (approximately 10 minutes).
  3. Lower heat to medium low and add black beans, spices and honey. Stirring until all ingredients are distributed evenly.
  4. Serve on plates all by itself or on top of rice or another grain
Makes 4  servings – Eat well!

Peanut Chicken Stir-fry with Brussel Sprouts in Sweet Sesame Soy Sauce

Peanut Chicken Stir-fry with Brussel Sprouts with Sweet Sesame Soy Sauce

Peanut Chicken Stir-fry with Brussel Sprouts with Sweet Sesame Soy Sauce

I know that brussel sprouts aren’t everyone’s cup of tea, but they are my absolute favorite vegetable. Little green cabbages from heaven! It was a happy day when they made it to the top of the  Produce Geek’s pick list this week. Also on the list, celery and peanuts. Great ‘raw materials’ for a stir-fry! 

If you’re not a brussel sprouts fan, my bet is that this dish will change your mind.  It features all of the above plus Vidalia onion, spicy red peppers, fresh garlic, chicken tenderloins…all in  a sweet and sour sesame soy sauce. The tastes, colors and textures make this meal one to remember – and one to repeat!

Vegetarian/vegan version: As always, some protein-packed beans will make a nice substitution for the chicken.

Gluten Conscious: No gluten here! (if  you use gluten-free soy sauce or Bragg’s Liquid Aminos)

Everyone: Dig in! And subscribe to Eat This Now directly to get the Produce Geek’s expert buying advice every week.


What You’ll Need For the Stir-fry:

First the Produce Geek’s picks…

  • Brussel sprouts – 4 cups, sliced in half

    Raw materials for Peanut Chicken Stir-fry with Brussel Sprouts

    Raw materials for Peanut Chicken Stir-fry with Brussel Sprouts

  • Celery – 2 cups, chopped
  • Peanuts – 3/4 cup

Other ingredients…

  • Vidalia onion – 1 cup, chopped
  • Hot red pepper – 1/4 cup, diced (substitute red sweet pepper if you’re ‘temperature sensitive’)
  • Fresh garlic – 2 cloves, minced
  • Chicken breast tenderloins – 16 oz
  • Peanut oil – 1 Tbsp for prepping pan
  • Brown rice – 2 cups
  • Sesame oil – 2 Tbsp
  • Bragg’s Liquid Aminos (or soy sauce) – 1 Tbsp
  • Apple cider vinegar – 1 Tbsp (preferably raw)
  • Honey – 1 Tbsp (preferably raw)
  • Orange Juice – 1 Tbsp

 Get cooking…

  1. Warm peanut oil, garlic, and onion in an extra large deep frying pan or wok on medium heat.
  2. When hot, add chicken, stir often and cook until done  (approximately 10 minutes).
  3. Remove from heat and set aside.
  4. Add brussel sprouts & celery to pan and stir-fry until the vegetables start to turn tender.
  5. Lower heat to medium low and add peppers and peanuts. Stirring occasionally, continue to cook until vegetables are tender, but not soggy.
    • Prepare the sauce in the meantime – In a small bowl, whisk together sesame oil, liquid aminos (or soy sauce), apple cider vinegar, honey & orange juice.
  6. Pour sauce on top of the stir-fry and stir until evenly distributed.

Serve over brown rice – and savor.

Makes 4  servings – Eat well!
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