Summer 2011 Recipe Share

Citrus Basil Salad

• 1 orange, peeled and cut into chunks

• 1 red bell pepper, seeded and cut into chunks

• 1 cup sugar snap peas, cut in half

• 1 cucumber, peeled and cut into chunks

• 8 fresh basil leaves, sliced

• 1 Tbsp. seasoned rice vinegar

• 1/4 tsp. freshly ground black pepper, or to taste

Directions: Combine all ingredients in medium bowl, toss and serve.


Watermelon Granita


• 7 cups seedless watermelon chunks

• 1/2 agave nectar

• Juice of 1 lemon

Directions: Pulse all ingredients in a food processor until smooth. Pour into 8-inch glass baking dish and freeze. Scrape with a fork into 8 glasses or bowls and serve.


White Beans and Sage Patties


• 19 oz. soaked & cooked white beans as directed

• 1/2 shallot, finely diced

• 1 small carrot, finely grated

• 1/3 cup yellow cornmeal

• 1 tsp. chopped fresh sage

• Coarse salt and freshly ground black pepper

• 1/4 cup extra-virgin olive oil

Directions: Reserve 2 Tbsp. liquid from cooking beans. Transfer beans to a bowl and mash. Stir in shallot, carrot, cornmeal, and sage. Season with salt and pepper. Add 1 Tbsp. reserved liquid. If mixture is too dry, add the other. Heat a large skillet over medium-high heat. Add 2 Tbsp. oil. Form mixture into 12 patties (about 2 1/2 inches in diameter each) and saute in batches until golden brown and crisp, 2 to 3 minutes per side. Season patties with salt and serve with roasted tomato sauce. (next recipe)


Roasted Tomato Sauce


• 1 pint cherry tomatoes

• 1 Tbsp. extra-virgin olive oil

• Coarse salt and freshly ground black pepper

• 1 tsp. balsamic vinegar

Directions: Heat oven to 400 degrees. Arrange cherry tomatoes in a 9x13 baking dish. Drizzle with olive oil and season with coarse salt and freshly ground pepper. Roast until tomatoes start to burst, 20 to 25 minutes. Transfer tomatoes and juices to a bowl and stir in balsamic vinegar. Serve warm or at room temperature.


Grapes & Pistachio Couscous


• 3/4 cup whole wheat couscous

• 1 cup vegetable broth

• 1 cup seedless grapes, halved (red, green or combination)

• 3 Tbsp. unsalted roasted pistachios, shelled and chopped

• 4 green onions, white and light green parts only, thinly sliced

● 1/4 tsp. fresh ground pepper

● 1/4 tsp. cinnamon

● 1/4 tsp. coriander, ground

● 1/4 tsp. ginger, ground

• pinch sea salt

• pinch of nutmeg

Directions: In medium saucepan over medium-high heat, bring broth and spices to a boil. Stir in couscous, cover, turn off heat and set aside for 5 minutes. Stir grapes, pistachios and green onions into couscous and serve.


Ginger Lime Tilapia


• 1 2/3 cups vegetable broth

• 2 tsp. curry powder

• pinch cayenne pepper

• sea salt and fresh ground black pepper

• 1 cup quinoa

• 2 Tbsp. fresh lime juice

• 2 Tbsp. agave nectar

• 1 tsp. fresh ginger, grated

• 4 6-oz. tilapia fillets

Directions: Preheat oven to 425 degrees. Prepare quinoa by adding broth, curry, cayenne, salt and pepper to a medium saucepan. Bring to boil over high heat, uncovered. Add quinoa, bring back to a boil, reduce heat to low, cover and simmer for 12 to 15 minutes. Remove from heat, remove lid and fluff with fork. Set aside. While quinoa is simmering, prepare tilapia: in small bowl, stir together lime juice, 2 Tbsp. water, agave and ginger. Place tilapia onto parchment-lined baking dish. Spoon lime juice marinade over fillets. Season with salt and pepper. Bake for 12-15 minutes, or until fish is fully cooked (opaque & flakes easily when pierced with fork). Serve over bed of quinoa.

Lemony Almond Basil Pesto Pasta


• 1/2 lb. whole-wheat pasta, any shape

• juice of 1/2 lemon

• 1 small jar of basil pesto (basil, olive oil, garlic, pine nuts)

• 1/4 cup almond slices or slivers

● 1 6-oz. can solid white tuna in water, no salt added

● 1 yellow pepper, cored, seeded and diced small

● 1 small zucchini, diced small

• 1 1/2 cups cooked white beans

• sea salt and fresh ground black pepper, to taste

• grated Romano cheese, to taste


Directions:  Cook beans and pasta (separately) according to package directions, drain and set aside. Combine pesto with pasta and drizzle lemon juice. Drain tuna and flake it with a fork. Add it to pasta, along with yellow peppers, zucchini, almonds and beans. Toss to combine and season with sea salt and black pepper.

Banana Roll-Ups

• 1 8 oz. pkg. low-fat cream cheese, softened

• 2 Tbsp. pure maple syrup or raw honey

• 1/2 tsp. cinnamon, ground

• 1/2 tsp. nutmeg, ground

● Olive oil cooking spray

● 2 large ripe bananas, peeled and sliced

• 4 whole-wheat tortillas (8 inches each)

• 1/4 cup fresh mint (if desired for topping/garnish)


Directions: In medium mixing bowl, combine cream cheese, maple syrup, cinnamon and nutmeg, stirring well. Heat large skillet coated with cooking spray over medium-high heat. Spread 1 Tbsp. cream cheese mixture and place half of each banana on top of tortilla; roll up tortillas. Place 2 roll-ups at a time in skillet and cook 2 minutes per side or until lightly brown and crisp. Cut each roll up in half. If desired, top with extra sliced bananas, mint and more maple syrup.






• 2 eggs

• 1 1/2 tsp vanilla

Directions: Preheat oven to 325 degrees. Mix all ingredients. Turn into oiled custard cups or baking dish. Bake until knife inserted in center comes out clean, about 1 hour. Serve warm or cooled.