Posts Tagged ‘Green pepper’

Basil Balsamic Vinaigrette Chicken Stir-fry (perfect with – or without – pasta)

Produce Geek's picks prepared

Basil Balsamic Vinaigrette Stir-fry Features Chicken and Produce Geek's Picks

A perfect complement to whole grain pasta – or served all by its lonesome – this chicken stir-fry combines several of the Produce Geek’s weekly picks with olive oil, balsamic vinegar, basil & pine nuts to give it a delicious Mediterranean disposition.  Even more perfetto with just a sprinkle of grated parmesan as the finishing touch.

Vegetarian/vegan version: Substitute kidney beans for the chicken and (vegans) nix the idea of the parmesan.

Gluten Conscious: Serve it up with gluten-free pasta or simply on its own (my personal favorite!)

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…

  • Vine ripe tomatoes – 3 cups, chopped
  • Green pepper (preferably organic) – 3 cups, chopped

    Raw materials for this week's stir-fry

    "Raw" Materials for this Week's Stir-fry

  • Garlic – 3 cloves, minced
  • Lime – 1/2 of a whole

Other ingredients…

  • Shallots – 1/2 cup, diced
  • Broccoli –  4 cups, chopped
  • Chicken breast tenderloins – 1 pound
  • Whole grain pasta – 4 cups, cooked
  • Pine nuts – 1/2 cup
  • Olive oil – 1/3 cup
  • Balsamic vinegar – 1/4 cup
  • Honey – 2 Tbsp
  • Basil – 1 Tbsp
  • Sea salt – 1/2 tsp
  • Fresh ground black pepper – 4 dashes
  • Grated parmesan – about 1/2 cup to be shared & served on the side

Get cooking…

  1. First, prepare the stir-fry sauce.
    1. Whisk together the 1/3 cup olive oil, balsamic vinegar, honey, basil, sea salt & pepper in a small bowl.
    2. Set aside.
  2. Warm approx. 1 Tbsp of olive oil in an extra large deep frying pan or wok on medium heat.
  3. When hot, add garlic & shallots until they start to brown.
  4. Add chicken tenderloins and stir until cooked thoroughly.
  5. Remove ingredients from the pan/wok, set aside and keep warm.
  6. Add another 1 Tbsp of olive oil to the pan/wok and add green pepper, broccoli & tomatoes.
  7. On medium heat, stir until green pepper and broccoli start to turn tender (approximately 10 minutes).
  8. Add the stir-fry sauce, chicken/garlic/shallots, & pine nuts.
  9. Squeeze 1/2 lime into the pan/wok and stir until all ingredients are evenly distributed.
  10. Serve over pasta with grated parmesan cheese on the side.
Makes 4  servings – Buon Appetito!

Grilled Chicken and Spinach Salad with Spunky Peanut Dressing

Salad made with the Produce Geek's picks of the week

Simple, yet full of flavor: Grilled Chicken & Spinach Salad with Spunky Peanut Dressing

Who isn’t looking for ways to keep summer meals simple? This gluten-free salad proves that you don’t have to give up taste – even when you don’t have a lot of time to spend on a dish.

The Produce Geek recommended organic spinach on his pick list this week, so I used that as the building block of a grilled chicken salad that really hits the spot. Topped with my own-made peanut dressing (one you can easily recreate at your home), this dish is full of flavor even though it demands very little effort. Garnish with a wedge of Athena cantaloupe for visual appeal –  which doubles as a built-in appetizer or sweet treat for dessert.

Vegetarian or Vegan? Grilled tofu substituted for the chicken makes an equally excellent salad!


What You’ll Need for the Salad:

First the Produce Geek’s picks…

  • Organic spinach – 4 cups

    Produce Geek's Picks for week of July 25, 2011

    "Raw materials" for our salad

  • Athena cantaloupe – 4 wedges

Other ingredients…

  • Green pepper –  2 cups, sliced and chopped into bite-sized pieces
  • Sweet red pepper – 2 cups, sliced and chopped into bite-sized pieces
  • Spring onions – 1/2 cup, chopped into small pieces
  • Grilled chicken tenderloins – 1 lb

What You’ll Need for the Dressing:

  • Peanut oil – 1/3 cup
  • Raw apple cider vinegar (or rice vinegar) – 2 Tbsp + 1 tsp
  • Bragg’s Liquid Aminos (or soy sauce) – 2 1/2 tsps
  • Honey (I prefer raw, but regular will do) – 1 Tbsp
  • Natural peanut butter – 1/3 cup
  • Fresh ginger – 1 tsp
  • Cayenne pepper – 1/4 tsp (or more or less to taste)

Get cooking…

  1. Assemble foundation of the salad by placing a bed of spinach on your plates.
  2. Place green and red pepper pieces around the perimeter of each serving.
  3. Top with grilled chicken tenderloins and spring onions.
  4. Create your peanut dressing:
    1. Put all dressing ingredients into a blender.
    2. “Blend” until smooth.
    3. Pour dressing into individual sauce cups or ramekins.
  5. Place salad dressing and wedge of cantaloupe on each plate and serve.
Makes 4 servings

Mean Green Vegetarian Stir-fry

Mean Green Vegetarian Stir-fry

Mean Green Vegetarian Stir-fry

This week, the Produce Geek recommended three of my all-time favorite green vegetables: Green peppers, green beans and organic broccoli.  I could hardly wait to create a dish with them!

Green is good, so I decided to add even more green – and amazing flavor – with pesto. What really makes this vegetarian stir-fry unique is that it features eggs. Not only do they give the meal an attractive texture, but they’re a marvelous protein source.  

And to make a good thing even better, I added Kalamata olives into the mix – truly the “icing on the cake”.  I enjoyed this stir-fry without any underlying grain, but feel free to serve it on a bed of rice or pasta if you prefer.

Note that this stir-fry can be easily adapted to the tastes of carnivores or vegans by substituting chicken or beans. For all intents and purposes, this meal is also gluten-free, but be sure to check the label on the olives and pesto you’re using if gluten is a concern for  you.

What You’ll Need For the Stir-fry:

First the Produce Geek’s picks…

  • Green pepper – 3 cups, sliced then cut into bite-sized pieces

    Raw materials for Mean Green Vegetarian Stir-fry

    Raw materials for this week's recipe

  • Green beans – 3 cups fresh beans
  • Organic broccoli – 3 cups, cut into bite-sized pieces

Other ingredients…

  • Eggs –  Either 8 whole eggs or 4 whole + 8 whites (if you’re watching fat and cholesterol)
  • Kalamata olives – 3/4 cup, pitted
  • Pesto – 4 Tbsp
  • Garlic – 2 cloves, minced

Get cooking…

  1. Warm 1 Tbsp of olive oil in an extra large deep frying pan or wok on med-high heat.
  2. Add garlic cloves, green pepper, green beans and broccoli – stir often and cook for approximately 10 minutes until veggies are starting to get tender.
  3. Lower heat to slightly lower than medium and add eggs.
  4. Stir constantly until eggs are thoroughly cooked and mixed throughout the vegetables.
  5. Add olives and pesto, and stir until evenly distributed throughout the dish.
  6. Serve and enjoy!
Makes 4 servings
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