Recipe Dish Type: Lunch

Creamy Fennel Slaw

  • Salad: Remove stalks and fronds from fennel bulb and quarter bulb; slice thinly crosswise. In serving bowl, toss together fennel slices, arugula and red onion.
  • Tomato & Ricotta Pesto Dressing: Whisk together olive oil, lemon juice, pesto and shallot; whisk in yogurt, salt and pepper.
  • Drizzle dressing over salad; toss to coat well. Garnish with pumpkin seeds.

 

Tips:

  • Add fresh orange or grapefruit segments to salad if desired.
  • If preferred, replace pumpkin seeds with sunflower seeds.

Vietnamese Cabbage Slaw

  • Asian-Style Dressing: Whisk together white wine vinegar, lime juice, sugar, fish sauce, ginger and chili sauce; whisk in olive oil.
  • Vietnamese Slaw: Toss together purple cabbage, green cabbage, bean sprouts, carrots, red onion, mint and chopped cilantro.
    Toss slaw with dressing until well coated. Garnish with cilantro leaves, chopped peanuts and lime wedges.

 

Tip: Stuff into pitas and serve with cooked, shredded chicken breast for a healthy lunch.

Warm Lentils and Spinach Salad

  • Heat half of the oil in large skillet set over medium heat; cook fennel and onion for about 5 minutes or starting to soften. Stir in lentils; cook for about 3 minutes or until vegetables are tender and lentils are heated through.
  • Meanwhile, whisk together remaining oil, red wine vinegar, maple syrup, Dijon mustard, salt and pepper. Add to skillet; bring to simmer. Stir in spinach; cook for about 1 minute or just starting to wilt. Transfer to serving dish and garnish with pomegranate seeds and pine nuts.

 

Tip: Substitute dried cherries or cranberries for pomegranate seeds.

Smoky Spanish Seafood Stew

  • Heat oil in Dutch oven or large saucepan set over medium heat; cook onion, carrot, celery, garlic, salt, smoked paprika, pepper, saffron and cayenne for about 5 minutes or until vegetables start to soften. Stir in tomato paste; cook for 1 minute.
  • Stir in passata, fish broth and bay leaves; bring to simmer. Cook for about 15 minutes or until sauce starts to thicken.
  • Meanwhile, discard any mussels that do not close when tapped. Stir mussels into stew; cover and cook for about 5 minutes or until mussels just start to open. Stir in shrimp; cook for about 2 minutes or until shrimp start to turn pink.
  • Stir in calamari; cook for 2 minutes or until shrimp are cooked through and calamari turn opaque and are just cooked through (do not overcook). Discard any mussels that have not opened and remove bay leaves. Stir in parsley and vinegar. Serve with bread (if using).

 

Tips:

  • Substitute chicken broth or clam juice for fish broth.
  • Serve over rice or pasta if desired.
  • Use a combination of any seafood you like: try littleneck clams, scallops, and cubed white-fleshed fish, such as cod, halibut, tilapia or sole.

Pork Souvlaki Tacos

  • In large resealable bag, combine pork, 1/4 cup oil, vinegar, lemon zest, lemon juice, garlic, oregano, mint, salt and pepper. Marinate for at least 1 hour or up to 24 hours.
  • Remove pork from marinade, shaking off excess; discard marinade. Heat remaining oil in large skillet set over medium-high heat; sauté pork for 5 to 6 minutes or until just cooked through. Assemble pork in tortillas with lettuce, tomatoes, cucumber, red onion and olives; drizzle with tzatziki sauce.

 

Tips:

  • Substitute chicken for pork if desired.
  • Alternatively, thread marinated pork on skewers; grill instead of sautéing.
  • Top tacos with finely crumbled feta cheese if desired.

Peppers Stuffed with Ratatouille and Quinoa

  • Slice tops from peppers; remove ribs and seeds. Slice thin layer from bottom so peppers can stand upright. Chop tops and set aside. Sprinkle eggplant and zucchini with salt; let stand in colander for 30 minutes. Rinse under cold water and pat dry.
  • In saucepan set over medium-high heat, bring broth to boil. Add quinoa and reduce heat to simmer; cover and cook for about 15 minutes or until tender and liquid has been absorbed. Fluff with fork and set aside.
  • Meanwhile, heat oil in skillet; sauté garlic, chopped peppers, eggplant, zucchini and Provençal seasoning for 7 to 9 minutes or until golden and tender. Stir in quinoa.
  • Preheat oven to 350°F. Place hollowed-out peppers in 13- x 9-inch baking dish; spoon quinoa mixture evenly into peppers. Cover with foil and bake for about 50 minutes or until filling is heated through and peppers are tender. Remove foil and sprinkle with cheese; bake for about 10 minutes or until cheese is melted and golden. Drizzle peppers with balsamic glaze.

 

Tips:

  • Add pine nuts, toasted chopped almonds or cashews to quinoa mixture.
  • For a vegan option, replace cheese with bread crumbs.

Spicy Asian Sesame Cucumber Salad

Cucumbers are thinly sliced and quickly pickled for an easy-to-make tasty condiment.

  • Halve cucumber lengthwise; slice each half into thin half-moons.
  • In bowl, whisk together white wine vinegar, spicy tomato pesto, soy sauce, sugar and sesame oil; toss with cucumber, green onions and sesame seeds. Let stand for 15 minutes or refrigerate for up to 2 hours.

 

Tip: Add 1 tbsp chopped fresh cilantro if desired.

Vegetable Coconut Curry

  • Heat oil in saucepan set over medium heat; sauté onion, garlic and ginger for about 3 minutes or until fragrant and softened. Add carrots and potatoes; sauté for about 2 minutes or until well combined.
  • Stir in broth, coconut milk and curry paste; bring to boil. Reduce heat and simmer for 20 to 25 minutes or until carrots and potatoes are tender. Stir in chopped cilantro, soy sauce and vinegar. Serve with rice. Garnish with cilantro leaves.

 

Tip: Make this dish gluten free by omitting or replacing the soy sauce!

Bruschetta Nachos

  • Arrange tortilla chips on baking sheet. Combine tomatoes, onion, garlic, olive oil, salt and pepper; let stand for 10 minutes.
  • Scatter bruschetta mixture over tortilla chips, leaving any liquid in bottom of bowl. Arrange mozzarella slices over top. Broil on high for 2 to 3 minutes or until cheese is melted. Drizzle with balsamic glaze and sprinkle with basil.

Tip: To save time, purchase ready-made bruschetta mixture.

Beet Carpaccio Salad with Toasted Hazelnuts

  • Using chef’s knife or mandoline, thinly slice beets; arrange on platter.
  • Arrange microgreens over beets; scatter with goat cheese. Sprinkle hazelnuts over top and drizzle with balsamic glaze. Sprinkle with salt and pepper.

Tips:

  • To roast beets: Drizzle washed, unpeeled beets with 1 tbsp olive oil. Wrap in foil and roast in 400°F oven for 1 1/2 hours (depending on size of beets) or until fork- tender. Let cool and peel.
  • Toast hazelnuts in single layer on baking sheet in 350°F oven for 7 to 10 minutes or until fragrant, toasted and skins are blistered. While still warm, rub in towel to remove skins.
  • Toasted hazelnuts add a pleasant, nutty crunch to this delicate beet salad.