Serves 4
4 chicken breasts
¼ cup soy sauce
1 tbsp sesame oil
¼ cup maple syrup
½ cup water
1 garlic clove, minced
1” ginger, grated
1 tsp jalapeno, minced
Scallions, sliced
Lettuce
Carrot, thinly sliced or shredded
Red onion, thinly sliced
Bean sprouts
Any other veggies of choice
4 spinach tortillas
Combine the soy sauce, sesame oil, maple syrup, water, garlic, ginger and jalapeno. Reserve ¼ of the marinade for dressing the wraps later. Pour the remaining marinade over the chicken and let marinade for at least 1 hour in the fridge. Heat grill to medium-high. Grill chicken for 5-7 minutes per side, or until cooked through. Let chicken cook, then slice thinly. Lay out your tortilla wraps, top with lettuce, veggies, some sliced chicken and a drizzle of the sauce, then roll up like a burrito and chow away.
This is another one of those no-recipe-required (NRR) recipes.
Combine fresh corn off the cob with edamame (soybeans- you can find them frozen your local grocer or at the health food store), diced red onion, diced red pepper, fresh herbs ( parsley, chives, basil, scallions all do really well in this), diced cucumber, minced garlic, a fresh squeeze of lemon or lime juice, and a little drizzle of olive oil. Season with salt and pepper to taste.
This combo can be served straight-up or mixed with quinoa for a more substantial side dish. Feel free to also toss in some cheese… feta crumbles or diced queso fresco work really well. For a little southwestern kick, stir in a drizzle of your favorite chipotle sauce, or diced jalapeno.
This recipe is so easy, it doesn’t need measurements… just go with your gut.
Combine diced nectarines, diced red onion, diced tomato, diced cucumber, a little minced garlic, a little grated ginger, a little minced jalapeno (optional), a fresh squeeze of lime juice, salt and pepper. Serve up with your favorite tortilla chip at your next summer gathering.
You can also use this salsa as an accompaniment for grilled fish or chicken.
1 organic avocado, peeled and pitted
4 oz organic cream cheese
1 organic clove garlic
Juice of ½ organic lemon
1 tbsp chopped organic chives
1 tbsp chopped organic dill
Salt and pepper to taste
Cucumber, thinly sliced
Radish, thinly sliced
Watercress or Arugula
Pumpernickel bread
Toss the first six ingredients in a food processor and process until smooth to make the creamy avocado spread. Chill until ready to serve. To prepare sandwich, spread two slices of pumpernickel with the avocado spread. Layer one slice with watercress, cucumber and radish and top with the second slice of bread. To make into tea sandwiches, trim off crust of bread, and cut sandwiches into triangles. Chill until ready to serve.
previously published on Greenopia
Fresh, flavorful, crispy, juicy, creamy… all the things you want in a satisfying snack. Here’s my version: crusty whole grain bread, schmeared with chive cream cheese, topped with slices of fresh cucumber and tomato.
Variations: add some chopped jalapeno for a kick, or slap on another slice of bread and some lettuce for a light lunch!
½ head cauliflower, chopped
1 cucumber, sliced
1 cup radishes, quartered
Handful French green beans, sliced
1 garlic clove, minced
1” ginger, grated
1/8 tsp red chili flakes
½ cup rice vinegar
1 tbsp chopped chives
1 tbsp chopped mint
½ tsp each, salt & pepper
Combine the veggies, chives and mint in a bowl. Mix together the garlic, ginger, chili flakes, vinegar, salt and pepper over the veggies and toss well. Let sit for at least 30 minutes, mixing a couple times to re-distribute the vinegar & spices.
1 pint cherry tomatoes, quartered
½ small red onion, diced (about 1/3 cup)
1 clove garlic, minced
½ cup basil, thinly sliced (or a handful)
Goat Cheese
Baguette
Salt n Peppa
Olive Oil
Set oven to broil. Slice the baguette into 1/4 in slices, separate on a baking sheet and toast under the broiler for a couple minutes on each side, until golden brown and crispy. Keep a close eye on them so they don’t burn. Let cool. Meanwhile, combine the tomato, garlic, onion & basil with a drizzle of olive oil. Mix well and season with salt and pepper to taste. When the baguette slices are cool, spread them with goat cheese and top the goat cheese with the tomato bruschetta mixture.
These make a delicious & light appetizer!
Check out the Tomato & Goat Cheese Bruschetta cooking clip!!!
You’ll need:
Dark/Semisweet Chocolate
Nuts/seeds
Dried fruit
Herbs/spices
In a double boiler, melt the chocolate. Pour onto a cookie sheet lined with parchment paper and spread into a thin layer. Allow to partially cool and then sprinkle with toppings. Leave out at room temperature for 2-3 hours to cool completely then break into chunks.
Topping Ideas
sesame seeds, sunflower seeds, sea salt
slivered almonds, dried cherries
mini marshmallows, crushed graham crackers
chili powder, orange zest
pistachios, dried apricots, shredded coconut (shown)
lavender flowers
dried blueberries, lemon zest
Written by jenn on February 5th, 2010 at 12:49 PM
2 Comments »
8-10 drumsticks
3 tbsp chopped rosemary
1 garlic clove
1 tbsp Dijon mustard
¼ cup orange juice
½ cup balsamic vinegar
2 tbsp honey
½ tsp salt n pepper
Remove the skin for the drumsticks using a paper towel or cloth to grip and place in a large plastic bag. Combine the remaining ingredients and pour into the plastic bag along with the chicken. Let the drumsticks marinade for at least 30-60 minutes. When ready to cook, preheat oven to 350˚. Arrange drumsticks on a greased baking sheet and bake for 20-25 minutes. Meanwhile, pour the marinade into a small saucepan and simmer until reduced to ¼ of the original volume. Brush on the drumsticks a couple times while they are baking to give them a nice glaze.
