Posts Tagged ‘Dill weed’

Brussel Sprouts Stir-fry in Spanish Paprika Spice Medley

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Brussel Sprouts Stir-fry in Spanish Paprika spice medley

Brussel Sprouts Stir-fry in Spanish Paprika Spice Medley

I just love when brussel sprouts make the  Produce Geek‘s picks of the week ! Although, they’re not a “traditional” stir-fry ingredient, they are absolutely one of my all time favorites. They’ve got substance, and they pair well with other veggies surprisingly well. This week, I combined them with sweet red bell peppers, onions, eggs & a combo of spices. I think you’ll enjoy the varied colors, tastes and textures . Serve it up with some rice if you like,  but it’s equally delightful on its own.

Vegetarian/vegan? Vegans, use your favorite beans instead of the eggs.

Gluten Conscious? You’re in the clear!

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, halved
    Raw materials for Brussel Sprouts stir-fry

    Raw materials

     

Other ingredients…

  • Sweet red bell pepper – 1 large pepper, cut into bite-sized chunks
  • Sweet onion – 2 cups, chopped into large pieces
  • Eggs – 8
  • Brown rice (optional) – 2 cups
  • Spanish paprika – 1 tsp
  • Dill weed – 1 tsp
  • Dry mustard – 1/4 tsp
  • Sea salt – 1/4 tsp
  • Black pepper – 1/4 tsp
  • Olive oil – 1 Tbsp

 Get cooking…

  1. Warm olive oil in an extra large deep frying pan or wok on medium heat.
  2. When the pan is hot, add onions, peppers and brussel sprouts. Stir often until tender, but not overdone.
  3. Decrease heat to low and add eggs.
  4. Stir often until eggs are thoroughly cooked and distributed throughout.
  5. Add spices and stir until well-mixed.
  6. Serve (over rice if you wish) and enjoy!

Makes 4  servings – Eat well!

Grilled Steak & Spinach Salad with Creamy Garlic Chive Dressing

Grilled Steak & Spinach Salad

Grilled Steak & Spinach Salad with Creamy Garlic Chive Dressing

Although my personal preferences often lead me to create poultry and vegetarian meals, I firmly believe that a little bit of red meat is good for the body, soul – and sanity! This week, I took the always on-target buying advice from the  Produce Geek and crafted a steak salad using his picks this week!

The white mushrooms and broccoli that he recommended perfectly complemented the spinach and lean grilled sirloin steak that came from the grass-fed steer we bought a share of earlier in the year. Topped with Creamy Garlic Chive Dressing (my own-made!), this salad made a satiating meal fit for the most ravenous of meat-lovers.

Vegetarians/Vegans: Although this salad is carnivore-oriented, you could substitute a hearty bean (kidneys or pintos perhaps) for the steak and swap the yogurt-based dressing with a nice balsamic vinaigrette.  

Gluten-conscious? You’re good to go provided your choice of mayo & yogurt are in the clear – read the labels to make sure neither contain gluten.

What You’ll Need for the Salad:

First the Produce Geek’s picks…

Amounts are PER SERVING

  • Broccoli florets – 3/4 cup, cut into bite-sized pieces

    Raw materials for the Steak and Spinach Salad

    Raw materials for the salad

  • White mushrooms – 3/4 cup sliced

Other ingredients…

Amounts are PER SERVING

  • Fresh spinach – 1 cup
  • Grilled sirloin steak strips  –  3 -4 oz w/fat trimmed

What You’ll Need for the Dressing:

Enough for about 4 servings

  • Greek yogurt – plain, 1/2 cup
  • Mayo  – 1/4 cup (preferably Safflower or Olive oil variety)
  • Milk – 1/4 cup
  • Chives – 1 tsp
  • Dill Weed – 1/2 tsp
  • Garlic – 1 clove, minced
  • Sea Salt – 1/4 tsp
  • Course ground black pepper – grind according to taste
Get cooking…
  1. Place spinach on plate.
  2. Space broccoli florets around the perimeter.
  3. Top interior spinach bed with white mushrooms.
  4. Lay grilled steak on top of mushrooms.
  5. Create the dressing:
    1. Put all dressing ingredients into a medium bowl.
    2. Whisk until blended.
    3. Pour dressing into individual sauce cups or ramekins.
  6. Place salad dressing cup on plate and shout “Steak is served!”
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.

Edamame Salad with Bold Honey Mustard Dressing

Edamame Salad with Bold Honey Mustard Dressing

Edamame Salad with Bold Honey Mustard Dressing

After a week of vacation food, I was craving a pure and simple vegetarian salad. So the Produce Geek had perfect timing when he placed Romaine lettuce on his pick list this week! I paired it with some red leaf lettuce as the base, topped it with some other crispy veggies, added edamame for a protein boost and garnished with seedless green grapes (also featured on the Produce Geek’s blog this week). Served with my bold honey mustard dressing on the side, this salad will satisfy your voracious appetite and your taste buds.

To make this salad vegan-compatible, simply substitute a vegan alternative for my yogurt-based honey mustard dressing.  

Gluten-conscious? This salad is gluten-free! Just watch your choice of mustard & yogurt when making your dressing – read the labels to make sure neither contain gluten.

What You’ll Need for the Salad:

First the Produce Geek’s picks…

Amounts are PER SERVING

  • Romaine lettuce – 1 cup, torn into bite-sized pieces

    Raw materials for Edamame Salad

    Salad "Raw materials"

  • Seedless green grapes – 6 grapes

Other ingredients…

Amounts are PER SERVING

  • Red leaf lettuce – 3/4 cup, torn into bite sized pieces
  • Sweet red pepper –  4 slices, cut in half crosswise
  • Plum tomatoes – 6 slices
  • Cucumber – 6 slices
  • Carrot – 1/2 cup, shredded
  • Edamame – 1/2 cup, ready to eat

What You’ll Need for the Dressing:

Enough for about 4 servings

  • Bold & spicy brown mustard – 1/3 cup
  • Plain Greek yogurt – 3/4 cup
  • Honey (I prefer raw, but regular will do) – 2 Tbsp
  • Dill Weed – 1 tsp
Get cooking…
  1. Place lettuce on plate.
  2. Space cucumber slices around the perimeter.
  3. Top each cucumber slice with a slice of plum tomato.
  4. Alternate sweet red pepper slices in the spaces in between the cucumber/tomato slices.
  5. In center of the plate, place shredded carrots on top of the lettuce.
  6. Place the edamame on top of the carrots.
  7. Create the dressing:
    1. Put all dressing ingredients into a medium bowl.
    2. Stir until completely blended.
    3. Pour dressing into individual sauce cups or ramekins.
  8. Place salad dressing on plate and arrange green grapes evenly around salad plate – 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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