Be sure to come by the Quincy store and try our delicious
food samples, made fresh all day! Warm breakfast almond pancakes with syrup, crisp veggie paninis off the grill~
Pick up a complimentary Good Health Recipe and ask our Demo Associate for healthy cooking tips. Nutritious
smoothies, hearty soups, fresh fall wraps and salads, creamy pastas, chilled energy drinks and more!
Get healthy, one delectable bite at a time, then treat your family to some affordable every day menu ideas.
Red Cabbage Slaw with Ginger Dressing
25 minutes prep time serves 8
1 medium head red cabbage, shredded or cut into very thin slices
yellow bell pepper,
thinly slicedraw sunflower seeds, as desired
2 Tbsp sesame seeds (black or white)
For the Ginger Dressing:
cold-pressed extra-virgin olive
apple cider vinegar
3 Tbsp agave syrup
2 Tbsp lemon or lime juice
2 tsp grated ginger
Combine cabbage, bell
pepper and sunflower seeds in a large bowl. Add salt to taste.
To make Ginger Dressing:
Whisk all dressing ingredients together in a small bowl.
Add dressing to cabbage mixture and toss until coated; combined. Garnish with sesame
Nutritional Values: per serving
186 Calories, 4 g Protein, 19 g Carbohydrates, 4 g Fiber,
Total fat , 48 mg Sodium, Vitamin C, K, Vitamin B6,
Manganese, Calcium, Iron, Molybdenum, Phosphorus,
1 tablespoon grated orange peel
1 tablespoons dried cranberries
2 tablespoons chopped walnuts
2 cups quinoa, cooked
1/4 cup red onion, finely minced
1 orange, cubed
Add grated orange
peel, dried cranberries, and chopped walnuts to cooked quinoa; add finely minced red onion and cubed segments of one orange.
A refreshing, festive drink!
1 bottle red wine
2/3 cup Wholesome Organic Agave Syrup
1 organic blood orange,
1 cup fresh organic strawberries, halved or sliced
1 organic red apple, diced, 1 cup fresh organic blackberries
cup cranberry juice, 1 ½ cups club soda or sparkling water
1 shot brandy (optional)
1 cup fresh
organic cherries, sliced organic lemon (for garnish)
Pour organic blue agave and red wine into a large pitcher. Cut orange in half.
Squeeze juice from half of the orange into the wine. Slice the other half of the orange into thin round slices and add to
the sangria. Add remaining fruit, brandy and cranberry juice. Stir well. Refrigerate overnight.
favorite glasses, pour 1/3 cup sparkling water or club soda and 2/3 cup sangria over ice - top with fruit from the pitcher
and fresh cherries for garnish. Enjoy!
Try this a delicious recipe that you can change
up by using other flavored teas!
Twinings Tea: Earl Grey
oz. sugar & 1/4 tsp. salt
- 1/4 pt. cold tea
- 1 oz. cold butter, cut into
1/2 " cubes
- 4 oz. candied peel
- 8 oz. self raising flour
Steep tea in hot water for 3-5 minutes and set aside to cool. Mix flour, salt and
sugar in a bowl.
Add the tea, then add cold butter and
candied peel and knead into a soft dough.
Shape into a
round on a greased and floured baking sheet.
8 triangles with a knife and bake for 20 minutes at 375° -400 F until crisp and golden.
Break into triangles and serve warm with sweet butter--and your favorite iced or hot tea!
Over Spinach With Mango Salsa
1 cup fresh or frozen and thawed mango cubes
1 Serrano chile, seeded and minced
1/2 cup red onion, diced
1/4 cup cilantro, chopped
Juice of 1/2 lime
2 tablespoons olive oil
4 6-ounce salmon fillets
Soy sauce, low salt (optional)
4 large garlic cloves, minced
1/2 teaspoon red pepper flakes
1 10-ounce bag baby organic spinach leaves
To make salsa: in a medium bowl combine mango, chile, onion, cilantro, and lime; stir to mix.
Season with salt and pepper, and set aside. In a large skillet, heat
olive oil. Place salmon fillets, flesh side down, in a skillet and cook for 1 minute, or until lightly browned. Turn
fillets over and place in skillet, skin side down. Sprinkle fish with soy sauce, garlic, and red pepper flakes. Add
1/2 inch of water to skillet, cover, and cook on medium until fish is opaque, 6 to 10 minutes. Remove fish from the skillet and increase heat to medium-high. Add spinach to the skillet
and cook for 1 minute, or until just wilted. Remove spinach and divide among four individual plates. Top each
plate with a salmon fillet; garnish with salsa.
Nutrition info per serving (4): 37 g protein; 366 calories; 3 g saturated fat; 90 mg
cholesterol; 12 g carbohydrates; 5 g fiber
Asagio Cheese Melt
15 minutes prep time; serves 4
D Dairy Free * G Gluten Free * N Nut Free * V Vegan
* V Vegetarian
Sometimes a new twist in taste and color
can be a welcome addition. This tasty side dish will brighten up any family feast or a quick family supper.
Tbsp olive oil; 1–2 cloves organic garlic, chopped; 1 lb organic asparagus, trimmed and chopped; 1
c shredded Asiago cheese
Heat olive oil in a saute pan, preferably with a clear lid, over medium heat. Add garlic and
saute for 30 seconds. Stir in asparagus and increase heat to medium-high. Add 2 tablespoons water, cover, and steam one minute, or until asparagus is bright green and just tender. Remove from heat, stir once more, and then sprinkle Asiago over the top. Replace the lid to melt the cheese and keep dish warm until serving.
Note: To make this dish extra special,
saute 1 cup crumbled day-old bread with a tablespoon of olive oil until it's golden brown and crispy. Mix into the asparagus
just before sprinkling cheese.
Per serving: 115 Calories, 6 g Protein, 5 g Carbohydrates, 0.5 g Fiber, 9 g Total fat,
140 mg Sodium, Vitamin K, Vitamin A, Vitamin C, Folate, Iron, Copper, Manganese