Posted by admin on May 19, 2010
Recipe Summary:
Preparation Time: 10 minutes
Number of Servings: 8
Cups of Fruits and Vegetables Per Person: 1.50
Ingredients:
Salad Dressing
1-1/2 Tbsp olive oil
2 Tbsp raspberry vinegar
1 tsp grated lime peel
1 Tbsp fresh lime juice
1 Tbsp fresh chopped basil leaves
1/2 tsp dry mustard
1/4 tsp salt
1/4 tsp pepper
Salad
1 10 oz package mixed baby greens
4 kiwi, peeled and sliced in half rounds
4 grapefruit
2 cups sliced strawberries
2 star fruits, sliced
1/2 ripe avocado, seeded and peeled (1/2 sliced into 8 portions, 1/2″ cubed)
Directions:
Salad Dressing
In a small bowl, whisk together remaining ingredients, set aside.
Salad In a large salad bowl, combine babay greens, kiwi, grapefruit, stawberries and star fruit. Pour on dressing and toss to coat. Top with avocado slices.
Posted by admin on
Recipe Summary:
Preparation Time: 25 minutes
Number of Servings: 4
Cups of Fruits and Vegetables Per Person: 2.50
Ingredients:
2 red delicious apples, cut into 1/2 cubes
1 tsp lemon juice
2 avocados, cut into 1/2 inch cubes
2 kiwi fruits, sliced
1 banana sliced
1 pint strawberries, sliced
1 pint blueberries
1 Tbsp honey
1/4 tsp mace (East Indian spice similar to nutmeg)
Directions:
Place apples in a bowl with lemon juice to keep from browning. Add all other ingredients. Gently mix fruit salad topping. Serve on top of waffles, with or without liquid syrup.
Posted by admin on
Recipe Summary:
Preparation Time: 20 minutes
Number of Servings: 8
Cups of Fruits and Vegetables Per Person: 1.00
Ingredients:
1/4 cup olive oil
1 cup diced onion
2 cloves garlic, finely chopped
2 cups diced red bell peppers
2 cups diced zucchini
2 cups diced yellow summer squash
3 cups frozen lima beans
3 cups fresh or frozen corn kernels
2 Tbsp coarsely chopped fresh sage
Directions:
In a skillet over medium-high heat, add oil. Add onion; cook until translucent (2 minutes). Add garlic, bell peppers, zucchini, squash, lima beans, and corn. Season as desired; cook, stirring, until vegetables are tender (10 minutes). Stir in sage, and serve.
Posted by admin on May 7, 2010
Recipe Summary:
Preparation Time: 1 hour
Number of Servings: 4
Cups of Fruits and Vegetables Per Person: 0.50
Ingredients:
1 lb asparagus
1 lb Sole fillets (4 pieces approximately the same size)
1/4 tsp salt
1/2 tsp grated lemon or lime peel
4 Tbsp lemon or lime freshly squeezed juice
1/8 tsp Black pepper
1 Tbsp finely chopped chives
1 tsp mustard
Directions:
Cut asparagus into 3 inch lengths. Cook in 2-quart saucepan in lightly salted water for 5 minutes, drain. Set aside. Season the skin side of the sole fillets with salt and lemon or lime peel. Place asparagus spears at one end of each fillet. Roll up fillets with asparagus spears inside and secure with plain round toothpicks. Place in a 2-quart oven-save casserole dish liberally sprayed with non-stick cooking spray. In a small bowl combine remaining ingredients and pour over fish. Bake in a 400°F oven for approximately 15 to 20 minutes or until fish flakes easily. Baste fish every 7 minutes.
Posted by admin on
Recipe Summary:
Preparation Time: 15 minutes
Number of Servings: 4
Cups of Fruits and Vegetables Per Person: 1.00
Ingredients:
2 lbs asparagus, tough ends trimmed
2 tsp olive oil
2 Tbsp lemon juice
Directions:
Place asparagus in a steamer basket over boiling water. Cover saucepan and steam 5 minutes or until bright green and tender. Rinse asparagus under cold water and drain thoroughly. Combine oil and lemon juice in a bowl. Pour over asparagus. Season with pepper to taste. Serve at room temperature if desired.
Posted by admin on
Recipe Summary:
Preparation Time: 10 minutes
Number of Servings: 4
Cups of Fruits and Vegetables Per Person: 1.50
Ingredients:
1 papaya
1 guava
1 Asian pear
1 lb spring salad mix
4 Tbsp low fat vinaigrette of your choice
Directions:
Cut papaya and guava into thin slices. Julienne the Asian pear. Put the spring mix salad in a large bowl. Toss with dressing. Mound on a platter. Place fruit slices on top and serve.
Posted by admin on
Recipe Summary:
Preparation Time: 20 minutes
Number of Servings: 6
Cups of Fruits and Vegetables Per Person: 1.00
Ingredients:
6 celery ribs
4 Tbsp fresh lime juice
4 Tbsp seasoned rice vinegar
1 tsp ginger root
6 Asian pears, sliced 1/4 inch thick
3 scallions, thinly sliced on diagonal
1/4 cup Cilantro leaves
1/2 tsp Fresno chili or Jalapeno chili, finely chopped
Directions:
Whisk together lime juice, vinegar, and ginger. In large bowl, combine celery and remaining ingredients and mix until well combined. Salt and pepper to taste. Let stand at room temperature 15 minutes before serving.
Posted by admin on
Recipe Summary:
Preparation Time: 15 minutes
Number of Servings: 4
Cups of Fruits and Vegetables Per Person: 0.50
Ingredients:
1 cup plain low-fat yogurt
1 Tbsp chopped parsley
1 Tbsp chopped chives
2 tsp chili sauce
2 cloves garlic, minced
1/8 tsp pepper
4 artichokes (medium), prepared and cooked
Directions:
Combine all ingredients except artichokes; blend well. Refrigerate until serving. Serve with cooked artichokes.
Posted by admin on
Recipe Summary:
Preparation Time: 1 hour
Number of Servings: 10
Cups of Fruits and Vegetables Per Person: 1.00
Ingredients:
8 artichokes (medium size), prepared and cooked as directed for whole
2 cups chopped carrots
1 cup chopped onions
5 cups bread crumbs
2 cups cranberries, freshly chopped (for easier chopping, freeze cranberries and chop with food processor fitted with metal blade)
1 Tbsp chopped fresh thyme, or 1 tsp crushed dried thyme
1/2 tsp ground allspice
1/3 cup orange juice
pepper to taste
Directions:
Remove outer petals from artichokes; save to enjoy as an appetizer or snack. Remove center petals and fuzzy centers of artichokes; trim out hearts. Chop hearts and place in a large bowl. Set aside. Steam carrots and onions for 8 to 10 minutes, or until carrots are nearly tender. Add steamed vegetables to artichokes; stir in bread crumbs, cranberries, thyme and allspice. Toss until well combined. Sprinkle orange juice over mixture to moisten stuffing as desired. Toss well; season with pepper. Use to stuff a 12–15 pound turkey, a large roasting chicken or other poultry. Bake any remaining stuffing in a lightly greased baking dish, covered, during the last 30 to 40 minutes of roasting.
Posted by admin on
Recipe Summary:
Preparation Time: 4 hours, 20 minutes
Number of Servings: 6
Cups of Fruits and Vegetables Per Person: 1.00
Ingredients:
Salad
6 lettuce leaves
6 artichokes (small), prepared and cooked as directed for whole artichokes
1 lb fresh asparagus spears, cooked and chilled
1/3 cup shredded carrot
Dressing
1/2 cup buttermilk
1 cup fresh sliced strawberries
2 tsp honey
1/4 tsp allspice
Directions:
Salad
On six salad plates, arrange lettuce leaves. Halve artichokes lengthwise; remove center petals and fuzzy centers and discard. Remove outer leaves of artichokes and reserve to use as a garnish for the salad. Trim out hearts and slice thinly. Arrange artichoke slices on lettuce leaves with asparagus spears and shredded carrot. Add a few artichoke leaves for garnish.
Dressing
For dressing, in blender or food processor container, measure all dressing ingredients. Cover and process until mixture is smooth. Spoon dressing over salads to serve. Serving suggestion: Salad can be prepared ahead; cover arranged salad plates and chill up to 4 hours before serving time. Spoon on dressing just before serving.