e-Recipes

EDAMAME & BLACK BEAN SALAD

Posted on by dragon_admin_rm

Ingredients:

1 bag frozen cooked Edamame (shelled)
1 can Black Beans (rinsed & drained)
3 Tomatos diced
3 stalks Celery Heart diced
1 medium Red Onion diced
1 Cucumber diced
1 can of Mandarin Orange
Half Cup chopped Cilantro
Quarter Cup sliced Almond
3 Tbsp Olive Oil (EVOO)
1 Tbsp Rice Vinegar
2 tsp Deep Roasted Garlic
1 tsp Chili Ginger

Preparation:

  • Bring Edamame and Black Beans to room temperature
  • In a large bowl, toss the first six ingredients together
  • In a separate bowl, mix well the EVOO, Rice Vinegar, Deep Roasted Garlic, & Chili Ginger
  • Drizzle the dressing into the large bowl of salad and toss everything together
  • Serve either on a large platter or individual lettuce cups
  • Sprinkle with Cilantro & Almond
  • Garnish with Mandarin Orange
  • Delicious with simple pasta dressed with just EVOO and garlic.
Recipes

MELLOW YELLOW KABOB

Posted on by dragon_admin_rm

Ingredients:

Yellow Kiwi chunks
Pineapple chunks
Mango chunks
Papaya chunks
Yellow Squash chunks
Lemon slices (thick)
Yellow Bell Pepper rings (raw)
Greek Yogurt plain (half cup)
Hot & Spicy Molasses (half teaspoon)

Preparation:

  • Skewer all of the above chunky ingredients
  • Serve skewers on a bed of Yellow Bell Pepper rings (raw)
  • Dip with plain Greek Yogurt mixed with Hot & Spicy Molasses (to individual taste)
  • Garnish with lime wedges & cilantro sprigs
e-Recipes

GREENIE KABOB

Posted on by dragon_admin_rm

Ingredients:

Kiwi chunks
Honey Dew Melon chunks
Avocado chunks
Green Grapes (large Globes)
Persian or English Cucumber slices (thick)
Lime slices (thick)
Asparagus spears (raw)
Greek Yogurt plain (half cup)
Garden Lemon Citrus (half teaspoon)

Preparation:

  • Skewer all of the above ingredients
  • Serve the skewers on a bed of raw asparagus spears
  • Dip with plain Greek Yogurt mixed with Garden Lemon Citrus (to individual taste)
  • Garnish with lemon wedges & mint sprigs if desired
e-Recipes

Brussel Sprouts & Cauliflower Roast

Posted on by dragon_admin_rm

Ingredients:
1 dozen brussel sprouts (halved)
12 pieces cauliflower florets (halved)
Olive Oil Spray
1 Tbsp Sriracha Teriyaki
2 tsp Hot Fried Chicken
1 tsp Toasted Sesame
1/2 lemon

Dip: 1/4 cup olive oil mayo seasoned w/ 1 tsp Lemon Citrus

 

Preparation:

  • Make dip first by mixing well the mayo & Lemon Citrus, refrigerate to serve cold later.
  • In a bowl, combine brussel sprouts & cauliflowers and spray olive oil lightly to coat all pieces.
  • Line a baking pan with foil and lay the veggies onto it in one even layer.
  • Combine seasonings in a small bowl (or our blend bottle) & sprinkle it onto the veggies.
  • Preheat oven at 400 degree.
  • When hot, place pan on top rack & roast the veggies for 15-20 minutes ’til golden brown. (longer if desired but don’t burn it)
  • Remove from oven, squeeze lemon juice all over, then serve in a bowl.

Delicious with pan fried thickly sliced bacons drizzle w/ spicy olive oil (made w/ 1 tsp The Works + 1/4 cup olive oil).