Archive for the ‘Healthy desserts’ Category

Salsa-fied Green Squash and Garbanzo Stir-fry

Stir-fry made with Produce Geek's picks for Week of July 11, 2011

Salsa-fied Organic Green Squash Stir-fry

Green squash (aka Zucchini) is not my favorite vegetable as a side in itself, HOWEVER, it makes an exceptional lead character in stir-fry dishes. On his pick list this week, the Produce Geek recommended organic green squash. Who am I to argue? So I took his lead and crafted what developed into a satisfyingly hearty vegetarian & gluten-free stir-fry that combines green squash with cabbage, yellow pepper, mushrooms and garbanzos – zipped up with salsa and topped with a dollop of sour cream. Ole’! Want to go from vegetarian to vegan? Simply abstain from the sour cream.

Also featured this week on Produce Geek’s Eat This Now blog – Dark sweet cherries. Although I couldn’t find a home for them in my stir-fry, I do have a simple dessert suggestion that preserves the integrity of the fruit. So read on!

What You’ll Need For the Stir-fry:

First the Produce Geek’s picks…

  • Organic green squash – 3 cups (cut squash in half lengthwise, then cut those pieces into half lengthwise again..and
    Organic green squash and other stir-fry raw materials

    Organic green squash & the other stir-fry "raw" materials

    so on until the thickness is 3/4 inch or less. Then cut those pieces crosswise into 2 inch long pieces.

Other ingredients…

  • Green cabbage –  3 cups, chopped
  • Yellow sweet peppers – 2 cups, chopped into bite-sized pieces
  • White mushrooms – 2 cups, sliced
  • Garbanzo beans – 2 cups, cooked
  • Garlic – 2 cloves, minced
  • Quinoa (Never heard of it?) – 2-3 cups cooked (or substitute brown rice instead)
  • Salsa – 2 cups (Mild, medium or hot – it’s up to you!)
  • Sour cream

Get cooking…

  1. Warm 1 Tbsp of peanut oil in an extra large deep frying pan or wok on med-high heat.
  2. Add garlic cloves, green squash, cabbage and peppers – stir often and cook for approximately 12 – 15 minutes until tender, but not soggy.
  3. Add mushrooms and cook for approximately 5 minutes until no longer raw.
  4. Lower heat to medium-low, then stir in salsa and garbanzos and cook until thoroughly warm.
  5. Serve over quinoa and top with a dollop of sour cream.
Makes 4 servings

What You’ll Need For Dessert – Dark Sweet Cherries in Vanilla Greek Yogurt:

Dark Sweet Cherries with Vanilla Greek Yogurt

Creamy and sweet - Dark sweet cherries and vanilla Greek yogurt make the perfect summer dessert


First the Produce Geek’s picks…

  • Dark sweet cherries – 9 cherries per serving  (6 cut in half and pitted, 3 whole)

Other ingredients…

  • Vanilla Greek yogurt – 1/2 cup per serving

Get cooking…

  1. Stir cherry halves into yogurt.
  2. Spoon into individual serving glasses or dessert cups and top with whole cherries as an edible garnish.
It doesn’t get anymore “yum” than that!  Of course, the cherries are perfection on their own as well. Thanks for the tip Produce Geek!

Chicken and Apricot Stir-fry in Ginger Sauce…with Nutty Peach Appetizer

Because today’s post is something of a “ribbon cutting” for From Pick to Pan, WELCOME! You can read more about my inspiration for sharing these posts on my About This Blog page. But to summarize, I’m a natural foods fan and devoted follower of the Produce Geek’s weekly recommendations for what fruits and vegetables have the best flavor and price – right now! So, every Wednesday, I publish a stir-fry or salad recipe that puts a few of  his picks for the current week into delicious action. 

Creative, simple, healthy. Something for everyone. And I invite and encourage you to take artistic liberty with these recipes. Substitute meat for beans, beans for meat, snap peas for snow peas, snow peas for snap peas…and share comments to let the rest of us know about the twists you’ve made to make these creations your very own!


Although not traditional stir-fry fare, two of the Produce Geek’s suggestions this week captured my mind’s eye immediately: Apricots and White Peaches. 

"Raw" Materials for July 6, 2011 Post

"Raw" materials for this week's recipe

In this gluten-free stir-fry, I used some favorite stir-fry staples: broccoli, bok choy, sweet red peppers, onions and grilled chicken breast – then added sliced apricots to give the dish an unexpected sweetness and tang. The ginger sauce adds another layer of taste to bring out the flavors of the other ingredients without overwhelming them.

I didn’t incorporate the white peaches into my stir-fry, but rather into a sweet & salty, nutty appetizer (which could serve as fantastic light dessert instead). 

What You’ll Need For the Stir-fry:

First the Produce Geek’s picks…

  • 4 medium/large apricots – cut into halves, pitted, then cut into slices

    Chicken and Apricot Stir-fry

    Chicken & Apricot Stir-fry

Other ingredients…

  • Broccoli –  3 cups, cut into bite-sized pieces
  • Bok Choy – 3 cups, chopped into slightly larger than bite-sized pieces
  • Grilled/cooked boneless chicken breast tenderloins – 1 pound
  • 2 Large sweet red peppers – chopped into bite-sized pieces
  • Sweet onion – 1 cup, chopped into bite-sized pieces
  • 3 Garlic cloves – minced
  • Peanut oil – 1/3 cup (plus a little extra for prepping the pan)
  • Raw apple cider vinegar – 1/4 cup
  • Fresh ginger root – 1/4 cup, minced
  • Orange juice – 3 Tbsp
  • Honey – 2 Tbsp (I prefer raw honey, but regular will do)
  • Bragg’s Liquid Aminos (or substitute light soy sauce) – 2 Tbsp
  • Cayenne pepper – a few optional dashes
  • Brown rice – 2 – 3 cups cooked

Get cooking…

  1. Warm a tsp of peanut oil in a large deep frying pan or wok on med-high heat.
  2. Add garlic cloves and onions and brown for approximately 3 minutes.
  3. Add broccoli, bok choy and red pepper.
  4. Stir often and cook until tender, but still maintaining some snap (approximately 10-12 minutes).
  5. In a medium bowl, make ginger sauce: combine peanut oil, apple cider vinegar, ginger, liquid aminos (or soy sauce), orange juice and honey. Whisk well to mix ingredients.
  6. Add ginger sauce, apricots, grilled chicken and a few dashes of cayenne (optional) to the stir-fry. Stir until all ingredients are warmed and mixed thoroughly (approximately 3 minutes).
  7. Serve over brown rice.
Makes 4 servings

What You’ll Need For the Appetizer:

First the Produce Geek’s picks…

  • 2 White peaches – cut into chunks

    Nutty Peach Appetizer

    Nutty Peach Appetizer (doubles as a light dessert)

Other ingredients…

  • Raw peanuts (or roasted & salted) – 4 Tbsp
  • Sea Salt – a few light dashes (skip if using roasted, salted peanuts)
  • Cilantro – dried, 3-4 pinches

Get cooking…

  1. Combine peach chunks, peanuts, sea salt and cilantro in a medium bowl and stir until ingredients are evenly distributed.
  2. Spoon into individual serving glasses or dessert cups.
Makes 4 servings
ENJOY! And remember to subscribe to this blog by email or RSS to get my weekly recipes automatically. Subscribe also to the Produce Geek’s “Eat This Now” blog to keep on top of the best produce picks each week.
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