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 turkey bacon or 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 fruit 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.
Yogurt and Avocado Dip
Makes 2 cups
Try this amzing dip at your next gathering. It's so easy and healthy--fresh avacado guacamole made
memorable with the delicious addition of Greek yogurt.
2 ripe avocados
1/3 cup Greek yogurt
Juice of one lime
red onion, chopped
Salt and pepper or Abodo and garlic pepper, to taste
Peel avocado and
remove seed. Mash avocado in a medium bowl, then add the Greek yogurt and mash again until smooth.
in the onion, lime, Abodo, and garlic pepper (or salt and pepper) to taste. Then serve with chips or sliced vegetables and
Arugula Spring Pesto
Fresh pesto is a great addition to bread, chicken,
pasta or meat.
It’s easy to make.
It’s healthy and adds flavor to every dish.
3 Cups fresh organic arugula, washed and stemmed
1 large organic garlic clove, crushed and roughly chopped
Cup toasted pine nuts
½ Cup Romano cheese, freshly grated
1 TBLS fresh lemon juice
Sea Salt, to taste
½ Cup organic extra virgin
olive oil ·
Can ad baby
spinach or your favorite greens
Whisk or place garlic
into a food processor; add the arugula and pine nuts and whisk or pulse to blend. Then, add
grated cheese and lemon juice and whisk or pulse a few more times. While whisking, or with food processor
running, slowly pour in the olive oil. Taste for salt and more cheese or lemon juice. Pesto is one of those things that isn’t
an exact science and should always be tasted to make sure it’s to your liking. Enjoy!
Arugula Salad with Sauted Scallops, Orange and Mint
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
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.
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
Grilled Black Bean and Portobello Burgers
with Rosemary and Avocado
1 can black beans, rinsed and drained
cup finely chopped red onion
1 cup finely chopped portobello mushroom
1 egg, beaten; 2 large garlic cloves,
3 tablespoons minced fresh rosemary leaves
Dash cayenne pepper; Sea salt to taste
3/4 cup gluten-free
bread crumbs or cracker crumbs, finely crumbled
2 tablespoons olive oil, divided
4 gluten-free buns
avocado, peeled and sliced
8 to 12 leaves red leaf, green leaf, or butter lettuce
Mash beans in a medium bowl, using a potato
masher, until most of the beans are mashed, but some remain visible. Mash in onion, mushroom, and egg, mixing well. Mash in
garlic, rosemary, and cayenne. Add salt and more cayenne, as needed.
Add 1/2 cup bread crumbs and stir to mix well.
Mixture should be sticky, but hold its shape. Add additional 1/4 cup bread crumbs, if needed.
With damp hands, form bean
mixture into 4 patties. Transfer each burger to a plate, and brush tops lightly with 1 tablespoon olive oil.
broiler to high. Lightly brush a baking sheet with remaining olive oil, and arrange burgers on sheet. Broil for 7 to 8 minutes,
turn patties over,
and broil for 7 minutes on the other side. While burgers are cooking, split buns in half. Place bottom halves on a serving
platter and top with avocado.
Tear lettuce and arrange on bottom halves. Remove burgers from oven, place on buns, and serve immediately.
Nutrition info per serving: 565 calories; 2 g saturated fat; 47 mg cholesterol; 20 g protein; 10 g fiber
Baked Salmon with Organic
skinless salmon fillets, salt and ground pepper, 1 TBLSExtra Virgin Olive Oil, 1 garlic clove, thinly
sliced, 1, 9-ounce bag organic baby spinach, rinsed but not dried, 2 teaspoons fresh lemon juice
To Prepare: Preheat oven to 400˚F. Place salmon in ovenproof
baking dish. Season well with salt and pepper. Bake 10 - 15 minutes. Heat oil and garlic in skillet. Add damp
spinach and using tongs, toss and cook until spinach is wilted. Stir in lemon juice. Serve salmon atop spinach
and with mashed potatoes. Enjoy this heart-healthy dish!
Asagio Cheese Melt
15 minutes prep time; serves 4
D Dairy Free * G Gluten Free * N Nut Free * V Vegan
* V Vegetarian
Holiday traditions are one thing, but 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.
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.
Facts: Per serving: 115 Calories, 6 g Protein, 5 g Carbohydrates, 0.5 g Fiber, 9 g Total fat, 140 mg Sodium,
HHH Vitamin K, HH Vitamin A, H Vitamin C, Folate,
Iron, Copper, Manganese