Spicy Caribbean Vegetable Stew Recipe

Ingredients

• 1 tablespoon peanut oil
• 1 large onion, chopped
• 1 red bell pepper, cut into 3/4-inch chunks
• 4 cloves garlic, minced
• 1 tablespoon Caribbean jerk seasonings
• 3 cups vegetable broth, divided
• 2 medium sweet potatoes, peeled, cut into 1-inch chunks (1 lb.)
• 2 small zucchini or yellow squash (or 1 of each), sliced (1/2 lb.)
• 1/4 cup 12% fat peanut flour
• 1 (15 or 16 ounce) can red beans, rinsed, drained
• 1/2 cup coarsely chopped roast peanuts
• 1/2 cup chopped cilantro (optional)
• 1/2 cup chopped cilantro (optional)

Preparation

1. In a large saucepan, heat oil over medium heat. Add onion; sauté 5 minutes. Add bell pepper and garlic; sauté 2 minutes. Sprinkle seasonings over vegetables; sauté 1 minute. Add 2-1/2 cups of the broth and sweet potatoes. Bring to a boil over high heat. Reduce heat; cover and simmer 12 minutes, stirring occasionally. Stir in squash; cover and simmer 5 to 6 minutes or until vegetables are tender, stirring once.
2. Whisk together peanut flour and remaining 1/2 cup broth. Stir into stew; simmer uncovered 5 minutes or until stew has thickened. Stir in beans; heat through. Ladle into four shallow bowls. Top with peanuts and, if desired, cilantro. Serve with lime wedges.

Serves Serving Size: 17.7oz
Compliments Of: national peanut board
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Rice Pilaf with Parmigiano Reggiano Recipe

Ingredients

• 2 tablespoons butter
• 1/4 cup slivered almonds
• 4 scallions, thinly sliced
• 1 clove garlic, minced
• 1 cup white rice
• 2-1/4 cups vegetable broth
• 1/2 cup grated Parmigiano Reggiano
• 1 tablespoon chopped fresh dill

Preparation

1. In a medium saucepan, over medium heat, melt butter. Add almonds, cook, and stir 3 to 4 minutes, until golden. Add scallions and garlic, cook 3 minutes or until softened. Stir in rice and 1-3/4 cups of the broth. Increase heat to high and bring to a boil. Reduce heat to medium low, cover and simmer 15 to 20 minutes, until rice is just tender and broth is absorbed. Stir in remaining broth, Parmigiano Reggiano and dill.

Yield: 4 to 6 portions; 3 cups
Compliments Of: Legends from Europe

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Citrus Salad with Honey Nut Dressing Recipe

Ingredients

• 1/4 cup grape seed oil (can substitute canola oil)
• Juice from two juice oranges
• Juice from one lemon
• 2 tablespoons rice wine vinegar
• 1 tablespoon honey
• 1/4 teaspoon pepper
• Salt to taste
• 8 cups baby arugula (can substitute mixed greens)
• 1 pink grapefruit, in segments
• 1 orange, in segments
• 1 cup cold green grapes
• 1/2 cup dried, sweetened cranberries (such as Craisins)
• 1 cup pecans, toasted and chopped

Preparation

1. In a medium bowl whisk together the oil, orange juice, lemon juice, vinegar, honey, pepper and salt. Place the salad greens on a plate. Top the arugula with the grapefruit segments, orange segments, grapes, cranberries and pecans. Drizzle the dressing over the entire salad.

Serves Servings 4
Compliments Of: smithfield
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Fruit & Yogurt Elbow Salad Recipe

Ingredients

• 1 box Dreamfields Elbows
• 1-1/2 cups low-fat vanilla yogurt (see notes below)
• 1 tablespoon honey (optional)
• 1 teaspoon ground cinnamon
• 4 cups fruit (see notes below)
• 1/4 cup chopped fresh mint (optional)
• 1/3 cup sliced almonds, toasted

Preparation

1. Cook pasta according to package directions; drain. Rinse with cold water; drain again. Place in large bowl.
2. Meanwhile, in medium bowl, stir together yogurt, honey and cinnamon. Toss with elbows.Add fruit and mint, if desired; toss gently to combine.Sprinkle with almonds. Refrigerate leftovers, covered, up to 1 day. (Let stand at room temperature 10 to 15 minutes before serving if refrigerated.

Notes:

• Either Greek or traditional yogurt can be used.
• Choose one or more favorite fruits cut into bite-sized pieces. Suggestions: apples, blueberries, cantaloupe, grapes, kiwi, nectarines, peaches, raspberries, strawberries, watermelon.

Serves Servings 8-10
Compliments Of: Dreamfields
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KALE PINEAPPLE GINGER SMOOTHIE RECIPE

Ingredients

• 1 cup pineapple chunks
• 6 slices of fresh ginger or ½ teaspoon ground ginger (or to taste)
• ½ cup sliced celery
• 3 cups Nature’s Greens Kale

Preparation

1. In a blender add pineapple, ginger, celery and kale. Turn blender on high and process for 2 minutes. You may have to stop blender once to press kale into blades. Continue blending until smooth.

Serves Servings Makes two 8 oz. portion.
Compliments Of:Nature's Greens
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Green Bean Roll Ups Recipe

Ingredients

• 1 container of prepared dinner roll dough
• 2 cups lightly cooked Florida green beans cut into 3-inch pieces
• 2 teaspoons dried basil

Preparation

1. Preheat oven to 350 degrees.
2. Roll out each dinner roll and sprinkle with equal amounts basil. Place 5 to 6 green beans on the dough and roll up.
3. Place rolls on baking sheet and bake for 15 minutes or until rolls are browned. Let cool and serve.

Serves Servings 8
Compliments Of: Fresh From Florida
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Fruited Barley Salad with Georgia Pecans, Granola Croutons & Maple Yogurt Dressing Recipe

For convenience, the barley can be made the night before and refrigerated, leaving just a few quick steps to make this healthy salad ready for a morning meal.

Ingredients

• 2 cups water
• 1 cup quick-cooking barley
• 1/2 teaspoon salt
• 2 (1.23-oz.) granola bars
• 2/3 cup Georgia pecan halves
• 1/2 cup plain low fat yogurt
• 1/4 cup maple syrup
• 1-1/2 cups chopped mixed fresh fruits – Recommend kiwi, strawberries and blueberries
• Ground cinnamon
• *Add ground cinnamon to yogurt topping to taste (optional)

Preparation

1. In medium-size pot, heat water to boiling. Add barley and salt, reduce heat to simmer, cover and cook 10 minutes. Remove from heat and let stand, uncovered, 5 minutes. Spread barley on baking sheet to cool completely.
2. Meanwhile, cut granola bars into small crouton-like cubes; set aside. Toast pecan halves in skillet or oven until toasted, crisped, and fragrant; set aside. Combine yogurt and maple syrup, mixing until blended; set aside.
3. When barley has cooled, transfer to a large mixing bowl. Add the granola pieces, pecan halves, and fruit mixture, tossing gently. To serve, spoon salad onto individual plates. Serve with yogurt dressing and a shaker of ground cinnamon to sprinkle as desired.

Serves Servings 6
Compliments Of:Georgia Pecan Commission
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