Archive for the ‘Fruits’ Category

Vegetarian Bean and Berry Salad with Creamy Cucumber Dressing

Vegetarian Bean and Berry Salad with Cream Cucumber Dressing

Vegetarian Bean and Berry Salad with Creamy Cucumber Dressing

If you’re needing something light and bright to boost your mood on a chilly winter day, this vegetarian salad  will do the trick! Fresh, vitamin C-rich strawberries, crunchy cucumbers & hearty red kidney beans over greens with a Creamy Cucumber dressing – just looking at it (it’s so pretty!) will brighten your spirits!

Special thanks to the Produce Geek for his helpful buying advice this week!

Vegetarians/Vegans: Vegetarians, good to go! Vegans, you can substitute your favorite non-dairy dressing in place of the yogurt-based one that I used this week.

Gluten-conscious? You’re in business provided your yogurt is gluten-free – read the label!

What You’ll Need for the Salad:

First the Produce Geek’s picks…

Amounts are PER SERVING

  • Strawberries – 6 berries, sliced

    Raw materials

    Raw materials

  • Cucumbers – 8 slices, 1/4 inch thick

Other ingredients…

Amounts are PER SERVING

  • Green leaf lettuce – 1 cup, torn into bite-sized pieces
  • Romaine lettuce – 1 cup, torn into bite-sized pieces
  • Red leaf lettuce – 1 cup, torn into bite-sized pieces
  • Red kidney beans – 1/2 cup, cooked

What You’ll Need for the Dressing:

Enough for about 4 servings

  • Plain yogurt – 1 cup
  • Cucumber – 4 slices, 1/4 inch each
  • Garlic – 1 clove, minced
  • Lemon juice – 1 tsp (freshly squeezed recommended)
  • Sea Salt – 1/4 tsp
  • Course ground black pepper – to taste

Get cooking…

  1. Prepare the dressing: Combine the dressing ingredients in a blender and blend until smooth
  2. Toss the green leaf, red leaf and romaine lettuces together and place on plate.
  3. Arrange the cumber slices on top of the bed of greens.
  4. Top with the strawberry slices.
  5. Place the kidney beans on top in the center of the salad
  6. Serve with the Creamy Cucumber dressing – and enjoy!
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.

Chicken, Apple & Avocado Salad with Honey Lemon Dressing

Chicken, Apple and Avocado Salad with Honey Lemon Dressing

Chicken, Apple and Avocado Salad with Honey Lemon Dressing

It’s been an unseasonably warm past few days here in central PA, so this week’s fantastic fruit recommendations from the Produce Geek fit nicely into what I was hungry most for during this balmy weather pattern. 

Here’s what I’m talkin’ about: Hass Avocados and Pink Lady Apples on a salad full of greens and grilled chicken breast – and accented with my zingy honey lemon dressing A delightfully light, yet filling meal that makes a terrific “day after holiday party” dish to alleviate at least a tiny bit of guilt from overindulgence. 

Vegetarians/Vegans: Substitute your favorite beans for the chicken and omit the cheddar cheese.

Gluten-conscious? You’re good to go provided your vinegar and cheese is in the clear – read the label!

What You’ll Need for the Salad:

First the Produce Geek’s picks…

Amounts are PER SERVING

  • Pink Lady apples – 1/2 medium apple, chopped

    Raw materials for this week's salad

    Raw materials

  • Hass Avocados – 1/2 avocado, sliced

Other ingredients…

Amounts are PER SERVING

  • Green leaf lettuce – 1 cup, torn into bite-sized pieces
  • Romaine lettuce – 1 cup, torn into bite-sized pieces
  • Red leaf lettuce – 1 cup, torn into bite-sized pieces
  • Grilled chicken breast – 4 oz  for each serving, chopped
  • Shredded cheddar cheese (optional) – 1 oz.

What You’ll Need for the Dressing:

Enough for about 4 servings

  • Canola oil – 1/4 cup
  • Extra Virgin Olive oil – 1/4 cup
  • White wine vinegar- 1/4 cup
  • Lemon juice – 2 Tbsp (freshly squeezed recommended)
  • Honey – 3 Tbsp
  • Cilantro – 2 tsps
  • Sea Salt – 1/4 tsp
  • Course ground black pepper – to taste
Get cooking…
  1. Toss the green leaf, red leaf and romaine lettuces together and place on plate.
  2. In a medium bowl, combine chopped grilled chicken breast and apple pieces.
  3. Add ground turkey and chives, and cook until the meat  is fully cooked.
  4. Remove meat from pan/wok & set aside  in a large bowl.
  5. Arrange the avocado slices around the perimeter of the bed of greens.
  6. In a small bowl, whisk the following together to create the dressing: canola oil, olive oil, vinegar, lemon juice, cilantro, honey,  sea salt & pepper.
  7. Pour 2 Tbs[ dressing for each serving into the bowl with the chicken & apples. Stir thoroughly.
  8. Add a serving of the chicken & apple mixture in the center of each salad plate (be sure to spoon up some of the dressing from the bottom of the bowl to drizzle on top!).
  9. Sprinkle with shredded cheddar cheese (optional).
  10. Serve and enjoy!
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.

Nutty Stir-fried Rice with Spinach, Pear and Sesame Ginger Sauce

Nutty Stir-fried Rice with Spinach, Pear and Sesame Ginger Sauce

Nutty Stir-fried Rice with Spinach, Pear and Sesame Ginger Sauce

At first glance, you might think that this week’s creation has a rather odd combination of ingredients. But I believe that you’ll find this dish to make perfect sense after you taste it.

The Produce Geek‘s picks of the week included walnuts and Anjou pears. Matched up with some spinach, brown rice and my Sesame Ginger sauce, the fruit and nuts go from “oddball ingredients” to “out of this world”. Give it a try! 

Vegetarian/vegan: Enjoy – this dish is 100% both.

Gluten Conscious: No gluten here! (But if using soy sauce instead of Liquid Aminos, be sure you choose a gluten-free brand.)

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…

  • Walnuts – 2 cups, chopped
  • Green Anjou Pears – 2 cups, chopped into bite-sized chunks
    Raw Materials

    Raw Materials

Other ingredients…

  • Spinach – 12 cups (sounds like a lot, but it shrinks severely when cooked!)
  • Brown rice – 2 cups, cooked
  • Sesame oil – 1/4 cup
  • Canola oil – 1/4 cup
  • Apple cider vinegar – 3 Tbsps (preferably raw)
  • Honey – 1 Tbsp (preferably raw)
  • Liquid Aminos (or soy sauce) – 1 Tbsp
  • Fresh Ginger – 1/4 cup, chopped
  • Olive oil – 2 Tbsp for prepping pan

 Get cooking…

  1. Warm olive oil in an extra large deep frying pan or wok on medium heat.
  2. In the meantime, prepare stir-fry sauce:
    • Put sesame oil, canola oil, vinegar, Liquid Aminos, ginger & honey in a blender.
    • Blend until smooth.
  3. When oil in pan is hot, add spinach. Note: add spinach gradually because all 12 cups might not fit in your pan all at once. Stir continuously until all spinach is in the pan.
  4. Add walnuts, cooked brown rice and stir-fry sauce. Stir until ingredients are warm and evenly distributed.
  5. Turn off heat and add pears. Stir to distribute evenly throughout the pan.
  6. Serve and enjoy!

Makes 4  servings – Eat well!

B.S. (not what you think!) Stir-fry with Pinto Beans in Peanut Sauce

B.S. Stir-fry with Pinto Beans in Peanut Sauce

B.S. Stir-fry with Pinto Beans in Peanut Sauce

Title catch your attention? Just as I intended! “B.S.” in this case represents something other than what you might have interpreted it to mean.  It stands for two key ingredients in this week’s stir-fry: Brussel Sprouts and Butternut Squash.  Thank you Produce Geek  for choosing produce picks that are not only delicious, but that also allowed me to form a rather clever name for this week’s dish.

 This vegan stir-fry featuring pinto beans has a lot of substance – and a lot of flavor – thanks to the weekly picks that also include Granny Smith apples, and my peanut sauce. Serve over brown or basmati rice if you wish, but I believe you’ll find it perfectly satisfying on its own.

Vegetarian/vegan: Enjoy – this dish is 100% both.

Gluten Conscious: No gluten here! (But if using soy sauce instead of Liquid Aminos, be sure you choose a gluten-free brand.)

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 – 6 cups, cut in half

    Raw materials for this week's stir-fry

    Raw materials for this week's stir-fry

  • Butternut squash – 2 cups, chopped into small pieces
  • Granny Smith apples – 2 cups, chopped into small pieces

Other ingredients…

  • Pinto beans – 2 cups, cooked
  • Peanut oil – 1 Tbsp (plus 2 tsps additional for prepping pan)
  • Natural peanut butter – 3 Tbsps
  • Apple cider vinegar – 2 Tbsps (preferably raw)
  • Honey – 2 Tbsp (preferably raw)
  • Liquid Aminos (or soy sauce) – 1 Tbsp
  • Cayenne pepper – 1/4 tsp
  • Garlic – 1 clove, minced
  • Brown or basmati rice – 2 cups, cooked (optional)

 Get cooking…

  1. Warm 2 tsps peanut oil in an extra large deep frying pan or wok on medium heat.
  2. In the meantime, prepare stir-fry sauce: Whisk together remaining peanut oil, peanut butter, apple cider vinegar, liquid aminos, honey, garlic & cayenne pepper in a medium bowl and set aside.
  3. When oil in pan is hot, add brussel sprouts & squash. Stir until tender, but not soggy  (approximately 15 minutes).
  4. Lower heat to medium-low and add pintos, apples & peanut sauce.
  5. Stir until ingredients are warmed and evenly distributed.

Serve all by itself (my favorite way to enjoy it) or over rice.

Makes 4  servings – Eat well!

Lentil, Kale & Honeycrisp Stir-fry

Lentil, Kale & Honeycrisp Stir-fry

Lentil, Kale & Honeycrisp Stir-fry

My thanks to the Produce Geek for inspiring me to try something new this week. Being the greens lover that I am, I’m almost ashamed to admit that I had never before tried kale in any way, shape or form.  Wow! Was I missing out! What I thought would be a bit of a “bitter” experience, turned out to be nothing of the sort. When I combined it into a stir-fry with the Produce Geek’s weekly picks of sweet onions and honeycrisp apples, slaw mix and lentils, it earned my respect – and repeat business. Be prepared to see more if it in future dishes!

Vegetarian/vegan: Enjoy – this dish is 100% both.

Gluten Conscious: No gluten here! (But if using soy sauce instead of Liquid Aminos, be sure you choose a gluten-free brand)

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…

  • Kale – 4 cups

    Raw materials for this week's stir-fry

    Raw materials for this week's stir-fry

  • Sweet onion – 2 cups, chopped
  • Honeycrisp apples -2 small, sliced

Other ingredients…

  • Slaw mix – 4 cups
  • Lentils – 2 cups, cooked
  • Peanut oil – 3 Tbsp (plus 2 tsps additional for prepping pan)
  • Sesame oil – 3 Tbsp
  • Apple cider vinegar – 2 Tbsps (preferably raw)
  • Honey – 2 Tbsp (preferably raw)
  • Liquid Aminos (or soy sauce) – 2 tsps
  • Course ground black pepper – 1/4 tsp
  • Brown rice – 2 cups, cooked (optional)

 Get cooking…

  1. Warm 2 tsps peanut oil in an extra large deep frying pan or wok on medium heat.
  2. In the meantime, prepare stir-fry sauce: Combine remaining peanut oil, sesame oil, apple cider vinegar, liquid aminos, honey & pepper in a medium bowl and set aside.
  3. When oil in pan is hot, add vegetables and stir until tender, but not soggy  (approximately 10 minutes).
  4. Lower heat to medium-low and add lentils, apple slices & stir-fry sauce.
  5. Stir until ingredients are warmed and evenly distributed.

Serve all by itself (my favorite way to enjoy it) or over brown rice.

Makes 4  servings – Eat well!

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.

Go for the “Gold” Green Bean Stir-fry

Go for the "Gold" Green Bean Stir-fry

Go for the "Gold" Green Bean Stir-fry

I ventured a little on the wild side with this chicken stir-fry! Embracing the  Produce Geek’s weekly picks of fresh green beans and Ginger Gold apples, I created a dish that delivers a unique taste experience.  In the mix, are sweet red peppers, hot peppers and Chinese cabbage – fantastic in any stir-fry, and perfect as the foundation for this one. The “gold” element refers not only to sweet/tart Ginger Gold apple slices, but also to the tangy lime tequila sauce that features gold tequila (just a teeny tiny bit!). Great over brown rice or served on its own.

Vegetarian/vegan version: Substitute white navy beans for the chicken.

Gluten Conscious: You should be good to go with this recipe, but do your research on whatever type of gold tequila you’re thinking of using.

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…

  • Green beans – 6 cups
  • Ginger Gold apples – 2 apples, sliced

    Raw materials

    "Raw materials" for this stir-fry

Other ingredients…

  • Chinese cabbage – 8 cups, torn into bite-sized pieces
  • Sweet red pepper –  2 large, sliced then chopped into thirds
  • Long hot peppers – 2, seeded and sliced thinly and into small pieces
  • Grilled chicken breast – 16 oz, cut into strips
  • Canola oil – 1/2 cup (plus 1 Tbsp for prepping pan)
  • Fresh lime juice – 1/2 cup
  • Gold tequila – 2 Tbsp
  • Course ground sea salt – 1 tsp
  • Cilantro – 1 tsp
  • Brown rice – 2 cups

Get cooking…

  1. First, prepare the stir-fry sauce.
    1. Whisk together the canola oil, lime juice, sea salt & cilantro in a small bowl.
    2. Set aside.
  2. Warm approx. 1 Tbsp of canola oil in an extra large deep frying pan or wok on medium heat.
  3. When hot, add green beans & red peppers and cook until green beans are turning tender, stirring often (approximately 10 minutes).
  4. Add cabbage & hot peppers, stirring frequently, until cabbage is tender (3-4 minutes. Note: shrinkage is expected!)
  5. Add apple slices, chicken & stir-fry sauce – stir until ingredients are well-distributed and warm.
  6. Serve over brown rice or on its own.
Makes 4  servings – Eat well!
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