Recipies

Grilled Garlic Scapes

I got some garlic scapes in my veg box and wondered if I could just throw them on the grill. Success! They came out yummy and made a nice side dish to burgers.
Prep: 5 mins
Cook: 2 mins
Additional: 20 mins
Total: 27 mins
Servings: 4
Yield: 4 servings
Grilled Garlic Scapes

Ingredients

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Directions

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  • Combine garlic scapes, olive oil, salt, and pepper in a bowl and turn to coat evenly. Marinate for 20 minutes.

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  • Place garlic scapes on the grill and grill until well charred and tender at the thickest part, 1 to 2 minutes per side.

Nutrition Facts

 
104 calories; protein 1.9g; carbohydrates 9.9g; fat 6.9g; sodium 44mg.

Sautéed Radishes

I had too many radishes in the garden and needed a way to use them besides an addition to salad. These turn really sweet.
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 4
Yield: 4 servings
Sauteed Radishes

Ingredients

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Directions

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  • Heat butter in a skillet over low heat; arrange radishes, cut side-down, in the melted butter. Season with salt and black pepper. Cook, stirring occasionally, until radishes are browned and softened, about 10 minutes.

Nutrition Facts

 
29 calories; protein 0.2g; carbohydrates 0.8g; fat 2.9g; cholesterol 7.6mg; sodium 29.2mg.

Cornucopia Salad

Delicious salad that tastes like the III Forks salad (if you live in the Dallas area). It's an excellent salad that everyone will love, and it's very easy to make!
Prep: 20 mins
Cook: 5 mins
Additional: 15 mins
Total: 40 mins
Servings: 8
Yield: 8 servings
Cornucopia Salad

Ingredients

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Dressing:

Directions

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  • Place the almonds and 1 tablespoon of sugar in a small skillet over medium-low heat, and cook and stir until the sugar melts and the almonds brown, watching carefully to avoid burning. Remove from heat and allow to cool.

  • In a large salad bowl, mix the lettuce, green onions, apple, avocado, dried cranberries, blue cheese, and cooked almonds.

  • Whisk together the vinegar, 2 teaspoons of sugar, and salt and pepper in a bowl, and stir in the vegetable oil. Pour the dressing over the salad, and gently toss to combine.

Nutrition Facts

 
181 calories; protein 2.6g; carbohydrates 15.4g; fat 13.3g; cholesterol 3.2mg; sodium 71.5mg.

Kohlrabi Slaw

A classic creamy coleslaw loaded with veggies!
Prep: 25 mins
Additional: 1 hr
Total: 1 hr 25 mins
Servings: 8
Yield: 8 servings
Kohlrabi Slaw

Ingredients

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Directions

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  • Toss the cabbage, kohlrabi, celery, carrot, and onion together in a large bowl.

  • Whisk the sugar, salt, pepper, celery seed, mayonnaise, and vinegar together in a separate bowl until smooth; pour over the cabbage mixture and stir to coat evenly. Chill in refrigerator 1 hour before serving.

Nutrition Facts

 
173 calories; protein 2.3g; carbohydrates 18.3g; fat 11.1g; cholesterol 5.2mg; sodium 267.3mg.

Wilted Arugula and Portobello Mushrooms

Arugula and portobello mushrooms are simmered with onion, garlic, sherry, and red pepper flakes. A tasty side dish and good way to get some veggies! You can easily substitute wine for the sherry and veggie broth for the chicken broth depending on your preferences.
Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Servings: 2
Yield: 2 cups
Wilted Arugula and Portobello Mushrooms

Ingredients

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Directions

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  • Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until soft, about 5 minutes. Stir in red pepper flakes and chopped mushrooms and cook until mushrooms are coated with oil and begin to soften.

  • Pour in sherry and chicken broth. Simmer until liquid is reduced by half. Add arugula and cook until wilted, about one minute. Season with black pepper. Serve immediately.

Nutrition Facts

 
125 calories; protein 2.9g; carbohydrates 11.8g; fat 7.2g; sodium 195mg.

Quick Asian Lettuce Wraps

After many attempts and searching for recipes, I have ended up with this one. Easy to do and great as a summer meal outside. Try different versions by alternating optional ingredients, such as peanuts, peppers, shrimp, steamed rice noodles, diced teriyaki chicken, scrambled egg, or bean sprouts. The possibilities are endless!
Prep:
15 mins
Cook:
32 mins
Total:
47 mins
Servings:
4
Yield:
4 servings
Quick Asian Lettuce Wraps

Ingredients

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Directions

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  • In a saucepan combine the water and rice. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside and keep warm.

  • Heat oil in a wok over medium-high heat. Cook the pork, green onions, and garlic for 5 to 7 minutes, or until lightly brown. Add the tofu, carrot, Hoisin, and soy sauce, stirring frequently until heated through. Remove from heat, and stir in the sesame oil and chile paste.

  • To serve: spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture, and drizzle with additional soy sauce or hoisin, if desired. Wrap the lettuce leaf to enclose the filling.

Optional additional stir fry ingredients:

These may be used in place of or in addition to the tofu: chopped peanuts, peppers, shrimp, rice noodles, diced chicken, scrambled egg or bean sprouts.

Editor's Note:

Please note the addition of chopped nuts when using the magazine version of this recipe.

Nutrition Facts

 
836 calories; protein 45.8g; carbohydrates 95.5g; fat 31g; cholesterol 73.9mg; sodium 773.7mg.

Wilted Lettuce Salad

This wilted salad is lightly coated with a delectable warm dressing.
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 6
Yield: 6 servings
Wilted Lettuce Salad

Ingredients

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Directions

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  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet, crumble and set aside.

  • To the hot bacon drippings, add the vinegar, lemon juice, sugar and pepper. Stir over medium heat until hot.

  • In a large bowl, combine the lettuce and green onions. Add the warm dressing and toss to evenly coat. Sprinkle with bacon and serve.

Nutrition Facts

 
124 calories; protein 3.6g; carbohydrates 4.1g; fat 10.6g; cholesterol 15.9mg; sodium 210.3mg.

Baked Kale Chips

These are a low calorie nutritious snack. Like potato chips, you cannot stop at just eating one. They are great for parties and a good conversation topic.
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 6
Yield: 6 servings
Baked Kale Chips

Ingredients

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Directions

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  • Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.

  • With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.

  • Bake until the edges brown but are not burnt, 10 to 15 minutes.

Nutrition Facts

 
58 calories; protein 2.5g; carbohydrates 7.6g; fat 2.8g; sodium 185.1mg.