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Smoky Carrot Hummus Spread Recipe

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Ingredients
  • 1 can Carrots, drained and rinsed
  • 1 can Garbanzo Beans, drained and rinsed
  • 2 tablespoons lemon juice (about 1 small lemon)
  • 2 garlic cloves
  • 1 teaspoon smoked paprika or curry powder
  • 1/2 teaspoon cumin
  • 1/8 teaspoon black pepper
  • 1/4 cup extra virgin olive oil
Preparation
  1. In food processor, blend together carrots, garbanzo beans, lemon juice, garlic, paprika, cumin and pepper. While processor is running, slowly pour in olive oil. Process until smooth.
  2. To make sandwich, spread 2 tablespoons of carrot hummus on slice of whole grain bread. Top with avocado, tomato, turkey and sandwich fillings. Top with piece of whole grain bread.
  3. 3.Keep remaining spread in sealed container for up to 10 days in refrigerator.
Compliments Of: Libby's




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Peaches & Cream Smoothie Recipe

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Ingredients
  • 1 cup low fat or fat free milk
  • 1 cup frozen peach slices
  • 1/2 cup fresh mango
  • 2 tablespoons honey
Preparation
  1. In a blender, combine all ingredients. Cover and blend until smooth. Serve immediately.
Serves Serves 2 Compliments Of: MilkPEP




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Tofu Tikka Masala Recipe

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Ingredients
  • 5 teaspoons lemon juice
  • 1 teaspoon ginger, grated
  • 2 garlic cloves, crushed
  • 1 gram jalapeno chile, chopped
  • 3 tablespoon cilantro, chopped
  • 1 teaspoon chili powder salt to taste
  • 1/2 pound Wildwood Vacuum Pack Tofu
  • 2 tablespoons vegetable oil
  • 1/2 medium onion, chopped in 1-inch long thin slices
  • 1/4 teaspoon turmeric powder
  • 3-4 tablespoons plain or unsweetened yogurt
  • 1 cup Wildwood Plain Soymilk
  • Chopped cilantro (for garnish)
Preparation
  1. In bowl, mix lemon juice, ginger, garlic, green chili, half of cilantro, chili powder, salt and tofu together; mix well and cover. Let marinate for an hour.
  2. In pan, heat oil and slowly add onions. Cook for 3 to 5 minutes on medium heat until translucent.
  3. Slowly add turmeric powder, yogurt, soy milk and remaining cilantro to the pain. Mix well for a few minutes until sauce thickens.
  4. Add tofu mixture into sauce and cook for 5 minutes on medium heat. Adjust seasoning to taste.
    5. Garnish with fresh cilantro and serve immediately with Indian Naan bread or heated rice.
Compliments Of: Wildwood Foods





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Spicy Tortilla with Wild Blueberries Recipe

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Spicy Tortilla with Wild Blueberries Recipe

Ingredients
  • 1 tablespoon canola oil, divided
  • 4 small flour tortillas
  • 2 apples, cored and thinly sliced
  • 1 small red chili pepper, seeded and chopped
  • 4 teaspoons packed brown sugar Salt to taste
  • 1 1/4 cups Wild Blueberries
  • 2 ounces goat cheese Fresh mint
Preparation
  1. large nonstick skillet, heat half the oil over medium high heat. Fry each tortilla on both sides until golden. Set aside.
  2. Return skillet to medium heat and add remaining oil. Cook apples and pepper for about 4 minutes or until beginning to soften. Add sugar and salt and stir to combine. Add Wild Blueberries and stir until cooked through. Divide mixture among tortillas and sprinkle with goat cheese. Garnish with mint before serving.
Serves
Serves 4
Compliments Of: Wild Blueberry Association




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Apple-Raisin Breakfast Quinoa Recipe

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Apple-Raisin Breakfast Quinoa Recipe

Ingredient
  • 1 cup quinoa, rinsed according to package directions
  • 1/2 teaspoon ground cinnamon
  • 2 cups low fat or fat free milk
  • 1/2 cup water
  • 3 tablespoons brown sugar
  • 1 tart-sweet apple (such as Braeburn), chopped
  • 1/2 cup raisins
  • 1/3 cup chopped toasted walnuts
Preparation
  1. Toast quinoa and cinnamon in a medium saucepan over medium heat, stirring often. Cook until quinoa is golden and cinnamon is fragrant, about 2 minutes.
  2. Add milk, water, and brown sugar; bring to a simmer, and cover. Reduce heat to medium-low and cook until liquid is absorbed, 20 to 25 minutes. Fold in chopped apple, raisins, and walnuts and let stand a few minutes, covered, to heat through. Serve with additional milk.
Serves Servings 5 compliments of: MilkPEP



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Roasted Red Potatoes with Pesto Recipe

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Roasted Red Potatoes with Pesto Recipe

Ingredients
  • 3 pounds medium-size red potatoes
  • Olive oil cooking spray
  • 1/3 cup white or golden balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon sea salt
  • 3 cloves garlic, minced
  • Freshly ground pepper to taste
  • 1/3 cup shredded Parmesan cheese
  • 1/4 cup finely minced fresh basil
  • 1/4 cup toasted pine nuts (optional)
Preparation
  1. Place potatoes in a large microwave-safe bowl; cover with lid or plastic wrap. Note: If using plastic wrap, make sure plastic wrap is not touching any ingredients and poke one small hole in cover to vent. Microwave on high for 10 to 12 minutes or until potatoes are tender (cooking time may vary depending on microwave). Use oven mitts to carefully remove from microwave.
  2. When cool enough to handle, cut potatoes in half or quarters and spray liberally with olive oil spray. Grill over high heat for 5 to 7 minutes, turning occasionally, until grill lines are apparent. Remove from grill and let cool.
  3. Cut into bite-size pieces and place in a large bowl. Whisk together vinegar, oil, salt and garlic; pour over potatoes and toss lightly to coat. Season with pepper, then cover and refrigerate until ready to serve. Just before serving, toss with Parmesan cheese and basil, then sprinkle with pine nuts.
Serves Servings 8 Ready in Time: 40 Minutes compliments of: Wisconsin Potatoes

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Grilled Avocados with Vegetable Relish Recipe

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  • 1 lemon, juiced about 2 tablespoons
  • 1/4 cup extra virgin olive oil, divided
  • 1/2 teaspoon iodized salt, divided 1/2 teaspoon ground black pepper, divided
  • 4 avocados
  • 2 Roma tomatoes, halved and seeded
  • 1/2 red bell pepper, halved and seeded
  • 1/2 green bell pepper, halved and seeded
  • 1/2 yellow onion, peeled and quartered
  • Crushed red pepper, to taste
  • 1/3 cup feta cheese crumbles
Preparation
  1. Preheat grill or grill pan on medium-high.
  2. In small bowl, combine lemon juice, 2 tablespoons olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Slice avocados in half, and remove pits, leaving skin intact. Brush lemon juice mixture onto flesh and skin side of each avocado, to prevent sticking on grill. In small bowl, toss tomatoes, bell peppers and onions with 1/4 teaspoon salt, 1/4 teaspoon pepper and remaining 2 tablespoons olive oil. Grill avocados flesh side down, 1 to 2 minutes until dark grill marks form. Flip and continue cooking for 1 to 2 minutes more. Grill remaining vegetables for 3 to 4 minutes on each side, or until charred and tender. Place avocado halves on serving plate. Transfer remaining vegetables to food processor. Add crushed red pepper. Pulse gently to form chunky relish. Top each avocado half with vegetable relish, sprinkle with feta cheese. Drizzle with remaining lemon juice mixture.
Serves Serves 8 Preparation Time: 20 minutes
Cook Time: 10 minutes
Recipe courtesy of Chef Kates, ALDI Test Kitchen



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