Posts Tagged ‘White mushrooms’

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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“Scrambled” Veggie and Apple Autumn Stir-fry

Scrambled Veggie and Apple Autumn Stir-fry

Scrambled Veggie and Apple Autumn Stir-fry

Two of my favorite greens  – asparagus and broccoli – made the Produce Geek’s pick list this week. And so did Fuji apples (sweet and firm and at their peak right now!). In just 30 minutes, I combined all three – along with sliced white mushrooms and farm fresh, protein-packed eggs – into a hearty autumn vegetarian stir-fry. Accented by a zingy cider-based sauce, this combo is sure to chase the chill away from those brisk fall days.

Vegan version: Substitute the eggs with pintos or kidney beans for your  protein-punch.

Gluten Conscious: No gluten here! )

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…

  • Asparagus – 3 cups, cut into 2-3 inch long pieces

    Raw materials for Scrambled Veggie and Apple Autumn Stir-fry

    Raw materials

  • Broccoli – 3 cups, chopped into bite-sized pieces
  • Fuji apples – 1 1/2 cups chopped into small pieces

Other ingredients…

  • White mushrooms – 4 cups, sliced
  • Eggs – 8 whole, broken into a medium-sized bowl
  • Olive oil – 1/3 cup (plus 1 Tbsp for prepping pan)
  • Apple cider vinegar – 1/3 cup (preferably raw)
  • Apple cider – 4 Tbsp
  • Sea salt – 1/2 tsp
  • Cayenne pepper – 1/2 tsp
  • Brown rice – 2 cups (optional)

 Get cooking…

  1. Warm 1 Tbsp Olive oil in an extra large deep frying pan or wok on medium heat.
  2. When hot, add broccoli and asparagus. Stir often and cook until slightly tender  (approximately 10 minutes).
  3. Add mushrooms and stir until they no longer look raw (approximately 3 – 5 minutes).
  4. Lower heat to medium-low, add eggs and stir until all are cooked and mixed throughout the vegetables.
    • Prepare the sauce in the meantime – In a small bowl, whisk together olive oil, apple cider vinegar, apple cider, sea salt & cayenne pepper.
  5. Pour sauce on top of the stir-fry and stir until evenly distributed.

Serve by itself or over brown rice – savor the fall flavors!

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.

Nearly Naked Southwestern Vegetarian Stir-fry

Nearly Naked Southwestern Vegetarian Stir-Fry

Nearly Naked Southwestern Vegetarian Stir-Fry

Yes, I completely intend to grab attention with the name of this stir-fry! And it really does capture what the dish is all about – the core ingredients are SO full of taste, you really don’t need anything more than a little sea salt and cilantro to top it off.

The Produce Geek’s buying advice this week inspired me to combine jalapeno peppers (use poblanos instead if you’re the heat-sensitive type), tomatoes, and mangos with some other southwestern staples into a stir-fry that is a fiesta of flavor. Made with black and pinto beans, this vegetarian meal has volumes of taste and texture.  

Carnivores: Feel free to substitute lean ground beef for the beans.

Vegans: Simply omit the spoonful of sour cream /yogurt.

Gluten Conscious: You’re already there, just be sure to read the label on your sour cream and yogurt.

Everyone: Enjoy! And subscribe to Eat This Now directly to get the Produce Geek’s expert insight every week.


What You’ll Need For the Stir-fry:

First the Produce Geek’s picks…

  • Jalapeno peppers – 2 medium, chopped finely w/seeds removed

    Raw materials for Nearly Naked Stir-fry

    Raw materials featuring Produce Geek's picks

  • Mangos – 2 cups chopped, preferably organic
  • Tomatoes – 3 cups chopped (mix orange and red for a splash of color), heirloom varieties if possible, but regular vine-ripened will do nicely

Other ingredients…

  • White mushrooms –  4 cups, sliced
  • Shredded cabbage and carrots (aka slaw mix) – 6 cups (you can shred your own or buy a ready-to-go bag for convenience)
  • Black beans – 1 cup, cooked
  • Pinto beans – 1 cup, cooked
  • Brown rice – 2 cups, cooked
  • Onion – 3/4 cup, chopped finely
  • Garlic – 2 cloves, minced
  • Avocado – 2 small – medium sized, sliced
  • Plain Greek yogurt or sour cream – about 1 cup
  • Canola oil
  • Sea salt
  • Cilantro – flakes or fresh

Get cooking…

  1. Warm approx. 1 Tbsp of canola oil in an extra large deep frying pan or wok on med-high heat.
  2. Add garlic, onion, and jalapeno peppers and fry for approximately 3 minutes until they start to brown.
  3. Lower heat to slightly lower than medium and add slaw mix and mushrooms.
  4. Stir until they start to turn tender – approximately 4 minutes.
  5. Add beans, rice, tomatoes & mango, and stir until all ingredients are warmed and distributed evenly throughout the dish.
  6. Add sea salt and a few pinches of cilantro to taste – and serve it up!
  7. Top each serving with avocado slices and doll0p of Greek yogurt or sour cream.
Makes 4 spicy servings!

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!
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