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Be sure to look for Good Health Recipes and Cooking Tips every
month. Come by the store for complimentary, printed recipes. Enjoy our food tastings and delectable
free samples, in our Quincy store. Nutritious smoothies, soups, waffles, energy drinks and
more!
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Butternut Squash and Apple SoupServes 12 Sweet, organic butternut squash and tart
Granny Smith apples are great together. You can add a little cream and saffron in this savory soup,
to make it even richer! For a sit-down meal, serve the soup as a first course in warmed individual bowls. For a
Thanksgiving buffet, serve the soup in a warmed tureen so guests can help themselves. Garnish the soup with croutons
and a pinch of chopped fresh parsley or sage. Needed Ingredients:3 Tbs. unsalted butter 1
Organic Bermuda onion, chopped 1 Organic butternut
squash, about 3 lb., peeled, seeded and cut into 1-inch cubes 6 cups low-sodium chicken stock; 4 Organic Granny Smith apples, peeled, cored &
chopped 4 pinches of Spanish saffron threads, about 1 tsp.
(Optional) Pinch of freshly grated nutmeg (Optional); Fresh flat leaf, Italian parsley, chopped 1-2 cups heavy cream;
Salt and freshly ground pepper, to taste
To
Prepare:In a large soup pot over medium heat, melt the butter. When the
butter is foamy, add the onion and sauté, stirring occasionally, until tender and translucent, 4 to 6 minutes.
Add the squash and stock, bring to a boil and reduce the heat to medium-low. Simmer, stirring occasionally, until
the squash is tender when pierced with a fork, about 20 minutes. Add the apples, saffron and nutmeg and simmer,
stirring occasionally, until the apples are tender, about 15 minutes. Using a food processor or a blender, puree
the soup in batches until smooth. Return the soup to the pot, stir in the cream , and season with salt and pepper. Warm
gently as needed. Ladle the soup into warmed bowls and serve immediately.
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Red
Pepper Pasta with Organic kale
Try this delicious and nutritional vegetable pasta
dish! Kale, peppers and garlic are sure to make you feel energized.
Needed Ingredients:
1, 8 oz bag of farfalle pasta, 1 medium red bell pepper, chopped, 1 medium yellow pepper, chopped, 1 cup kale roughly chopped, 4 cloves garlic,
chopped, 1 TBLS olive oil, 1 pinch basil, 1 pinch cayenne pepper, sea salt & black pepper, to taste, 8 oz fea cheese,
crumbled on top.
To Prepare: Bring large pot of salted water to a boil; add pasta, cook for 8-10 minutes until al dente; drain. Heat
oil in skillet over medium heat; add chopped peppers, kale and garlic; season with herbs; saute until veggies are tender.
In large bowl, toss cooked pasta and cooked veggies; sprinkle with feta and serve while hot.. Enjoy!
Seared
Salmon With Hemp Seeds, Radish Sprout & Watercress Salad Boost your mood with this delicious entrée. Salmon, hemp and radishes are all
rich sources of omega-3s, a critical nutrient for the brain, heart, joint & skin health. Hemp
also contains essential vitamins and minerals to energize your body. So great for summer!
Needed Ingredients: 2 salmon
filets, 4 tbsp shelled hemp seeds, 1 tsp Dijon mustard1/4 cup fresh orange juice1
tbsp balsamic vinegar1/4 tsp
salt1/2 cup sliced fennel 1/2 cup chopped watercress1 cup fresh radish sprouts, well rinsed Lemon wedgeGround black pepper, to taste
To Prepare: Preheat oven to 400°F. Rinse and pat dry salmon filets. Rub
with olive oil and season with salt and pepper. Place hemp seeds in a shallow dish and dip salmon filets in on the flesh side. Heat an ovenproof cast iron skillet over high heat for 3 minutes.
Reduce to medium and place filets, seasoning side down, into the pan and allow them to cook for 2 minutes without moving them.
Turn the filets over and place in the oven for 5-7 minutes, until the salmon is just cooked. Time may vary depending on thickness
of the salmon. While salmon is in oven, in a small bowl
whisk the mustard, juice, vinegar and salt. Add fennel, watercress and sprouts and lightly toss until combined. Put each filet on a dinner plate. Place a
heaping spoonful of the salad on top of each of the salmon filets. Enjoy!
Veggie Risotto
with Artichokes
This
gluten-free dish is really delicious and good for you. Substitute your favorite vegetables & herbs. Needed
Ingredients: 4 cups veggie stock 1 TBLS olive oil
3 TBLS unslated butterm divided 1/3 cup red onion, finely chopped 2 garlic cloves,
minced 1 cup arborio rice 1/4 cup dry white wine
1
tsp lemon zest 2 tsp lemon juice 1 tsp fresh lemon zest
Artichoke hearts (in water) drained and chopped 1/2 cup finely grated parmigiano reggiano cheese
1 TBLS fresh thyme, finely chopped Salt/pepper, to taste
To
Prepare: Place veggie stock in a saucepan; bring to a boil; reduce heat to low. Heat 1 TBLS of unsalted
butter and 1 TBLS olive oil, in heavy-bottomed saucepan, over medium heat. Add onions and garlic
and saute until tender (about 2 minutes) Add rice and cook, stirring constantly,
until rice is translucent and coated with the butter and oil. Add white wine, stir constantly, until wine is absorbded by rice.
Add 1/2 cup veggie stock, the zest and lemon juice. Simmer and continue to cook, stirring
contantly, until
the liquid is absorbed. Repeart the process, adding 1/2 cup of stock at a time, until
the rice absorbs each addition. When rice is al dente (chewy), stir in cheese, thyme and artichoke hearts.
Season with salt and pepper, Stir in the remaining TBLS of butter, cover and let
sit for 5 minutes (off the heat); Serve. ** Can also add asparagus or sweet green peas.
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Fresh Orange Salad w/Sautéed
Scallops
Needed
Ingredients - 2 Tablespoons vegetable oil, 1/2 cup shallots, sliced, 6 cups greens:
arugula & mesclun mix
- 2 oranges, sectioned, 1
small avocado, diced
- 1-1/2 pounds scallops,
1/4 teaspoon salt
- 1 teaspoon vegetable oil, 1/2 cup fresh lemon juice
- 2 Tablespoons gf brown sugar, 1-1/2 Tablespoons Thai fish sauce, 1 teaspoon hot chile oil
- 2 garlic cloves, crushed, 1/3 cup fresh mint, chopped
To
Prepare: Heat 2 tablespoons oil in a small saucepan, over medium heat. Add shallots
and cook until crispy, about 2 minutes, stirring constantly. Remove shallots with a slotted spoon; drain on paper towels and
allow to cool. Arrange mesclun on a serving platter. Top with orange sections and diced avocado.
Sprinkle scallops with salt. Heat 1 teaspoon oil over medium-high heat. Add
scallops and cook for 5 minutes, turning once. Spoon scallops over greens. In a small bowl,
combine lemon juice, brown sugar, fish sauce, chile oil and garlic, whisking well. Heat
dressing in a small saucepan over medium heat for about 1 minute. Drizzle over salad.
Sprinkle with mint and crispy shallots.
Blackberry Spinach Salad Needed Ingredients: 1 pint Black Berries, fresh, 6 oz. Feta Cheese, 1 Green Onion, sliced, 1/4 cup Walnuts, chopped,
1 pint Grape Tomotoes, 3 cups Baby Spinach, pepper to taste. To Prepare: Toss
together spinach, berries, tomotoes, green onion and walnuts; then add feta cheese; season with pepper, garnish
with fresh chopped parsley or edible flowers.
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Good Health Apple
Crisp Try this delicious crisp. It’s sweet and
crunchy with the rolled oats.
Needed
Ingredients: (You can substitute your favorite apples but we like Pink Ladys) 3 lbs Organic Pink Lady apples, 2 TBLS lemon juice,1/2 cup light
brown sugar, 1/2 tsp nutmeg, 1/2 tsp cinnamon, 1/3 cup flour, 1/3 cup sugar, 1/3 cup rolled oats, 4 TBLS cutter, cold To Prepare: Preheat
oven to 350 F. Grease bottom of 9" sq. baking dish; Core, peel and slice apples. Toss apples and lemon juice;
in a separte bowl, combine brown sugar, cinnamon and nutmeg. Toss apples in; in another bowl, combine flour, sugar and
oats. Cut in butter. Use a fork to mix until crumbly. Place apple mixture in the bottom of the baking dish.
Spread oat mixture over top of the apples; Bake for 35-45 minutes or until apples are soft and crisp is browned.
Serve warm. Great with frozen yogurt, whipped cream or cream fraishe.
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