Posts Tagged ‘Orange juice’

Turkey Potato Salad with Honey Citrus Balsamic Dressing

Turkey Potato Salad with Honey Citrus Balsamic Dressing

Turkey Potato Salad with Honey Citrus Balsamic Dressing

There’s nothing better for recovering from a Thanksgiving day weekend turkey and trimmings hangover than a fresh salad. But rather than make you go “cold turkey”, this salad creation was built to satisfy and satiate. 

Again, no going cold turkey…literally. This recipe combines ground turkey, greens, &  black olives with the Produce Geek‘s buying recommendations  – Yukon gold potatoes, grape tomatoes & white mushrooms. Finished with my Honey Citrus Balsamic Vinegar dressing, it’s tangy, tasty, crispy…and more than hearty enough to give you the energy you’ll need for a demanding day of Cyber Monday shopping.

Vegetarians/Vegans: Substitute your favorite beans for the turkey.

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

What You’ll Need for the Salad:

First the Produce Geek’s picks…

Amounts are PER SERVING

  • White mushrooms – 1/2 cup, sliced

    Raw Materials for Turkey Potato Salad with Honey Citrus Balsamic Dressing

    Raw Materials

  • Yukon gold potatoes – 1/2 cup, sliced thinly & chopped into small pieces (prepare enough for all your servings)
  • Grape tomatoes – 6

Other ingredients…

Amounts are PER SERVING

  • Green leaf lettuce – 1 1/2 cups, torn into bite-sized pieces
  • Romaine lettuce – 1 cup, torn into bite-sized pieces
  • Black olives – 1 Tbsp, sliced
  • Ground turkey breast – 4 oz  for each serving
  • Chives – 1/4 tsp

What You’ll Need for the Dressing:

Enough for about 4 servings

  • Extra virgin olive oil – 1/2 cup
  • Balsamic vinegar- 1/4 cup
  • Orange juice – 2 Tbsp
  • Honey – 1 Tbsp
  • Basil – 2 tsps
  • Sea Salt – 1/4 tsp
  • Course ground black pepper – to taste
Get cooking…
  1. Toss the green leaf and romaine lettuce together and place on plate.
  2. Heat a small amount of oil on medium heat in a  large deep frying pan or wok.
  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. Add a little more oil to the pan/wok and cook the potatoes on medium heat until tender.
  6. Remove potatoes from pan and combine them with the ground turkey in its bowl.
  7. Allow to cool for approximately 10 minutes, and then top each plate of greens with  even portions of the ground turkey/potatoes mixture.
  8. Arrange the mushrooms and tomatoes around the perimeter of the salad. Top with black olives.
  9. In a small bowl, whisk the following together to create the dressing: olive oil, balsamic vinegar, basil, honey,  sea salt & pepper.
  10. Serve salad with the dressing in a carafe, & 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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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!

Nuts & Berries Salad with Sweet Basil Vinaigrette Dressing

Nuts & Berries Salad with Sweet Basil Vinaigrette-8.31.2011

Nuts & Berries Salad with Sweet Basil Vinaigrette Dressing

“Hmmmm…” is what I initially said to myself as I reviewed the Produce Geek‘s buying advice this week. Some delicious produce, but not too much that I immediately recognized as ideal stir-fry or salad ingredients. BUT then the bolt of lightning hit!

With red raspberries on the Produce Geek’s pick list this week, what could be better than a salad that features their summer flavor with hearty walnuts? “Nuts & Berries” – a perfect combination. Placed on a bed of hearty lettuce with baby portabella mushrooms and surrounded by baby carrots (also among the Produce Geek’s recommendations), this salad is simple & simply divine with my Sweet Basil Vinaigrette Dressing.

This salad is vegan, vegetarian & gluten-free. But that doesn’t mean that meat-eaters won’t love it, too!

 

 

What You’ll Need for the Salad:

First the Produce Geek’s picks…

Amounts are PER SERVING

  • Red raspberries – 1/2 cup

    Raw materials for the salad

    Raw materials for the salad

  • Baby carrots – 6 cut into half lengthwise

Other ingredients…

Amounts are PER SERVING

  • Red leaf lettuce – 1 cup, torn into bite-sized pieces
  • Romaine lettuce – 1 cup, torn into bite-sized pieces
  • Baby portabella mushrooms –  3/4 cup, sliced
  • Walnuts pieces – 1/4 cup, shelled (obviously!)

What You’ll Need for the Dressing:

Enough for about 4 servings

  • Olive oil – 1/4 cup + 3 Tbsp (high quality for the best taste)
  • Balsamic vinegar – 3 Tbsp
  • Orange juice – 1/8 cup
  • Honey (I prefer raw, but regular will do) – 1 Tbsp
  • Basil – 1 tsp
  • Sea salt – 1/4 tsp
  • Fresh ground pepper – 3-4 cranks of the grinder or to taste
Get cooking…
  1. Place lettuce on plate.
  2. Top with baby portabella mushrooms in center.
  3. Add raspberries and walnuts on top of the mushrooms.
  4. Arrange baby carrots around the perimeter of the plate.
  5. Create the dressing:
    1. Put all dressing ingredients into a medium bowl.
    2. Whisk until completely blended.
    3. Pour dressing into individual sauce cups or ramekins.
  6. Serve up the salad & 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.
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