Ingredients:

• 2 3/4 cups low-sodium chicken stock
• 1.5 cups quinoa
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 3/4 cup chopped fresh basil leaves
• 1/4 cup chopped fresh parsley leaves
• 1 tablespoon chopped fresh thyme leaves
• 2 teaspoons lemon zest
• Kosher salt and freshly ground black pepper

  Preparation:

For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa.… Read More »

Ingredients:

• 8 ounces small yellow Finnish potatoes or small red potatoes
• 3 cups fresh corn kernels (about 4 ears)
• 2 cups assorted tear-drop cherry tomatoes (pear-shaped), halved
• 1 1/2 cups chopped red bell pepper
• 1/4 cup minced shallots
• 3 tablespoons white balsamic vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 tablespoons extra-virgin olive oil
• 6 cups arugula, trimmed
• 1/2 cup torn fresh basil leaves
• 2 ounces goat cheese, sliced

Preparation:

• 1.

… Read More »

This is from one of my girlfriends who prefers anonymity! I was in her house when this was cooking and of course I asked to know all about the recipe because it smelled so good. She said it was a big hit so she’s sharing with us!

She told me that she used Publix Lemon Hummus and it was tastier than probably the plain would be.… Read More »

Source:  Cotton Country Cooking Cookbook
Published by the Decatur, Alabama Junior Service League, 1972
Given to Audra by her BFF, Leigh Doud

Ingredients:

• 2 Tomatoes
• 1 Cup Celery
• 1 Small Onion
• 1 Bell Pepper
• 1 Cucumber
• 1 Envelope Plain Gelatin
• 1/4 Cup Cold Water
• 1/2 Cup Boiling Water
• 1 Pint Mayonnaise
• 1 Teaspoon Salt

Preparation:

Chop all vegetables very finely and drain well on paper towels. … Read More »

Submitted by Nancy Anderson

What better way to get your kids to eat more fruits and vegetables, than to have them pick their own. Not from the grocery store shelf, but straight from the farm! I came across a great U-Pick farm a few years ago, when my then 16, 13, and 7 year-olds needed a change of scenery and something to do on an otherwise boring day in July.… Read More »

Source: The Crabby Crier   

           “This recipe is a staple in Mexico. The fresh seafood is cooked by the lime juice!  Make sure to always use the freshest ingredients. You may substitute many types of seafood for scallops, for example: halibut, red snapper, flounder, or swordfish.”   

Original recipe makes 4 to 6 servings

Ingredients

• 1 pound bay scallops ,  
• 8 limes, juiced,  
• 2 tomatoes, diced,  
• 5 green onions, minced,  
• 2 stalks celery, sliced  
• 1/2 green bell pepper, minced  
• 1/2 cup chopped fresh parsley, 
• 1 1/2 tablespoons olive oil  
• 1/8 cup chopped fresh cilantro
•  fresh ground pepper to taste

Preparation

20 mins        READY IN  8 hrs

Rinse scallops and place in a medium sized bowl.… Read More »

Here’s a super quick and easy app/side for summer courtesy of our friends at UFC Gym Perimeter!

Prep Time:  5 minutes
Yield:  1 serving

Ingredients

• 1/4 cup canned white beans, rinsed and drained
• 1 tablespoon chopped chives
• 1 tablespoon lemon juice
• 2 teaspoons olive oil
• Assorted raw vegetables, such as chopped broccoli florets, sliced green and red peppers, and baby carrots

Preparation

1. Combine beans, chives, lemon juice, and oil in a small bowl.

… Read More »

Source:  Cooking Lite

Ingredients

• 2 teaspoons dark sesame oil
• 1 tablespoon minced peeled fresh ginger
• 24 medium shrimp, peeled and deveined (about 12 ounces)
• 1/2 teaspoon kosher salt, divided
• 8 (1 1/4-ounce) wheat slider buns
• 2 tablespoons finely chopped celery
• 3 tablespoons canola mayonnaise
• 1 tablespoon plain 2% reduced-fat Greek yogurt
• 2 teaspoons finely chopped shallots
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon ground red pepper
• 8 small Bibb lettuce leaves

Preparation

• 1.

… Read More »

Source: Two Peas & Their Pod
Ingredients:

For the Dressing:

3 tablespoons olive oil
3 tablespoons fresh lemon juice
1 teaspoon honey or agave nectar
1 clove garlic, minced
1 tablespoon finely chopped fresh basil
Salt and freshly ground black pepper, to taste

For the salad:

2 cups water
1 cup quinoa
1/2 teaspoon salt
2 teaspoons olive oil
1 small bunch asparagus, about 15 spears, cut into 1-inch pieces
1 tablespoon fresh lemon juice
1 cup frozen peas
1 avocado, chopped
Salt and freshly ground black pepper, to taste
1/4 cup chopped basil

Preparation:

1.… Read More »

Submitted by my fabulous friend, Elizabeth Julian, who found this recipe in a magazine at the pediatrician’s office! She says it is a quick and easy weeknight dinner!

Ingredients:

• 1 pkg smoked sausage, kielbasa or smoked turkey sausage
• 8 oz ziti pasta, cooked and drained
• 2 cups heavy cream (or half & half)
• 2 tsp Cajun seasoning
• 1/2 cup grated Parmesan cheese
• 1/2 cup frozen peas

Preparation:

1. Cut up sausage and sauté in oil about 5 mins
2. Add cream, Cajun seasoning and peas – bring to boil.

… Read More »

Source: Epicurious

• YIELD: Makes 4 to 6 servings
• ACTIVE TIME: 35 minutes
• TOTAL TIME: 35 minutes

Ingredients

• 2 dried ancho chiles, stemmed, seeded, and torn into pieces
• 1 cup boiling water
• 1/2 pound small (about 2″ diameter) tomatoes
• 1 (1/2″-thick) slice from middle of a large white onion
• 3 garlic cloves, peeled
• 1 tablespoon chopped canned chipotle chiles in adobo, including some of adobo
• 1/2 teaspoon ground cumin
• 2 tablespoons cold water
• 12 fresh corn tortillas
• 1 (1/2-pound) Yukon Gold potato, peeled and cut into 1/2″ cubes
• 1 pound chilled skinless boneless chicken thighs, cut into roughly 1 1/2″ pieces
• 2 tablespoons olive oil

Accompaniments:

• guacamole (or use store-bought), crumbled queso fresco or ricotta salata, sliced radishes, lime wedges, cilantro sprigs, tomato salsa

Preparation

Begin filling:
Preheat broiler.… Read More »

Ingredients:

• 1/4 cup all-purpose flour
• 2 8-ounce boneless, skinless chicken breasts
• 1/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons extra-virgin olive oil, divided
• 8 ounces mushrooms, quartered
• 1 small onion, sliced
• 2 teaspoons chopped fresh rosemary or 3/4 teaspoon dried, plus more for garnish
• 1/2 cup dry white wine
• 1 14-ounce can no-salt-added diced tomatoes, drained
• 1 cup reduced-sodium chicken broth
• 3/4 cup sliced jarred roasted red peppers, rinsed
• 1/4 cup quartered Kalamata olives

Preparation:

Place flour in a shallow bowl.… Read More »

We have revolving spring break schedules in my house, which ultimately means I don’t get a spring break. So, I will live vicariously through food, transporting myself to some warm, sunny location.   This summery recipe incorporates fresh corn (which is on sale now at most local grocery stores), along with the flavors of fresh tomatoes and basil.… Read More »

Read more at The Food Network

Ingredients:

Shrimp:
1 tablespoon extra-virgin olive oil
3/4 pound large shrimp, peeled and deveined
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper Pasta:
1 pound spaghetti
2/3 cup extra-virgin olive oil
2/3 cup grated Parmesan
1 tablespoon lemon zest
1/2 cup fresh lemon juice (about 2 large lemons)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh basil leaves
2 tablespoons capers, fried briefly in a little olive oil

Directions:  For the shrimp: In a medium skillet, heat the olive oil over medium-high heat.… Read More »

Submitted by June Edwards

June told me that this is one of her favorite appetizers. She serves it with sesame thin, crisp crackers that she buys at Publix.  They can be found with the specialty crackers on the bread aisle.   I can’t wait to try this!

Source:  My Recipes

Ingredients

• 2 tablespoons finely chopped pickled ginger
• 2 tablespoons unseasoned rice vinegar

• 1 teaspoon soy sauce

• 1/2 teaspoon sesame oil

• 3 tablespoons thinly sliced green onion

• 12 ounces fresh tuna, finely diced $

• 1 tablespoon toasted sesame seeds

Preparation

Combine first 5 ingredients in a medium bowl.… Read More »