Crunchy Garden Salsa

Ingredients:

  • 2 jalapenos (seeded for less heat if desired)
  • 1 clove garlic
  • ½ medium onion
  • ½ tsp. salt
  • ¼ tsp pepper
  • ½ pound plum tomatoes
  • 2 slicing cucumbers
  • 6 radishes
  • 2 tbsp. fresh lime juice
  • 1 tbsp. olive oil
  • ½ cup chopped fresh mint

Directions:

  1. In a large bowl, combine the jalapenos, garlic, onion, 1/2 teaspoon salt, and ¼ teaspoon pepper.
  2. Add the tomatoes, cucumbers, radishes, lime juice, and oil. Toss to combine. Fold in the mint.

Crunchy Garden Salsa

15-Minute Healthy Shrimp Scampi

Ingredients:

  • 1 tbsp. olive oil
  • 1 lb. large shrimp, peeled and deveined
  • 1 tsp. sea salt
  • ½ tsp black pepper
  • ¼ tsp. crushed red pepper flakes
  • 4 cloves garlic, minced
  • ¼ cup low-sodium chicken broth
  • ½ lemon, zested
  • ¼ cup freshly squeezed lemon juice
  • 1 lb. zucchini noodles, * spiralized (approximately two large zucchini)
  • ¼ cup Italian parsley, chopped
  • 2 tbsp. freshly grated Parmesan

Directions:

  1. Heat olive oil in a large skillet over medium-low heat.
  2. Add the shrimp, sea salt, pepper, and crushed red pepper flakes, and sauté for 4-6 minutes, until the shrimp begin to brown and are no longer translucent.
  3. Add the garlic to the pan and cook for one minute, stirring frequently.
  4. Add the chicken broth, lemon zest, lemon juice, and zucchini noodles.
  5. Bring to a boil and cook for 1 minute, just until the shrimp are completely opaque and cooked through and the noodles are softened, coated with the garlic-lemon sauce, and warmed through.
  6. Sprinkle with Parmesan and parsley and serve.

*NOTE: There are ways to make the noodle if you do not have a spiralizer:

  • Use a vegetable peeler and create long fettuccine-like noodles.
  • Use a paring knife to cut the noodles into more rustic, thicker noodles.
  • Use a kitchen grater to create short, rice-like zucchini noodles by shredding the zucchini lengthwise.

15-Minute Healthy Shrimp Scampi

Green Beans with Lemon and Almond

Ingredients:

  • 2 tablespoons olive oil, divided
  • 1 ½ pounds green beans
  • ½ cup raw almonds
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic
  • Salt and Pepper, to taste

Directions:

  1. Preheat oven to 400 degrees F.
  2. Toss green beans with 1 tablespoon olive oil, salt and pepper on a sheet pan. Roast the beans for about 10 minutes, or until tender crisp.
  3. While the beans are cooking, combine almonds, lemon juice, garlic, and remaining olive oil in a food processor and pulse until roughly chopped. Season to taste with salt and pepper.
  4. Transfer green beans to a serving platter and t op with the almond crumble before serving.

Recipe adapted from ©2019 Hello Veggie.co by USDA

Green Beans with Lemon and Almond

Sugar-Crusted Raspberry Muffins

Here is a kid friendly recipe using fresh raspberries.

Ingredients:

  • 2 cups flour
  • ¾ cup sugar
  • 2 tsp baking powder
  • ¼ tsp salt
  • ½ cup butter, melted
  • ¾ cup milk
  • 1 egg
  • ¼ tsp vanilla
  • 1 ½ cups fresh raspberries

Directions:

  1. Heat oven to 400 degrees F. Line 12-cup muffin tin with paper liners or coat it with cooking spray.
  2. In a medium bowl, combine 1 ¾ cups of the flour, ½ cup sugar, the baking powder, and salt. Add the butter and stir to combine.
  3. In a second bowl, whisk together the milk, egg, and vanilla. Gradually add the milk mixture to the flour mixture and stir until just combined; the batter will be lumpy.
  4. Toss the berries with the remaining flour in a bowl. Gently fold the berry mixture into the batter. Fill each muffin cup ¾ full. Sprinkle the batter with the remaining sugar. Bake for 17 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Transfer pan to a wire rack to cool for 10 minutes. Serve warm.

Recipe adapted from http://www.realsimple.com

Sugar-Crusted Raspberry Muffins

One-Pot Homemade Mac & Cheese

Ingredients:

  • 1 cup whole grain elbow pasta
  • 2 cups chicken broth
  • ½ cup milk
  • ½ tsp garlic powder
  • ½ tsp salt
  • Cracked fresh black pepper to taste
  • 1 tsp mustard (any kind)
  • ¾ cup freshly grated extra sharp cheddar cheese
  • 1 cup fresh or frozen peas

Instructions:

  1. Combine the pasta, broth, milk, garlic powder, salt, pepper, and mustard in a skillet and bring to a boil.
  2. Turn heat to low and simmer for about 12-15 minutes, until all liquid has been absorbed. If the liquid is nearly gone but your noodles aren’t tender, add ¼ cup of water.
  3. Once the noodles are soft and the liquid has soaked in, add the cheese and stir.
  4. Add the peas at the end. They will add nutrition and color to this dish. Enjoy!

Adapted from https://foodlets.com

One-Pot Homemade Mac & Cheese

Chicken Salad with Apples & Radishes

Ingredients:

  • salt and pepper
  • 1 ½ lb. boneless skinless chicken breasts
  • ¼ c. low fat sour cream
  • 2 tbsp. mayonnaise
  • 4 radishes
  • 2 stalks celery
  • 1 small green apple
  • 2 scallions
  • 1 c. watercress or spinach

Directions:

  1. Fill a medium saucepan halfway full of water; bring to a boil and add 1 tsp salt. Add the chicken, reduce heat and gently simmer until cooked through, 10 to 12 minutes. Transfer the chicken to a plate. When cool enough to handle, shred or cut into pieces.
  2. In a large bowl, whisk together the sour cream, mayonnaise and ½ tsp each salt and pepper. Add the chicken and toss to coat.
  3. Add the radishes, celery, apple, and scallions and mix to combine. Fold in the watercress.

Chicken Salad with Apples & Radishes

Strawberry Salsa

Yields 4-6 servings
Prep Time: 15 minutes

Ingredients

  • 1 pint Strawberries, hulled, finely diced
  • 1 Jalapeño, stem and seeds removed, finely diced
  • 1/2 c. Red Onion, finely diced
  • 2/3 c. Cilantro, loosely packed, finely chopped
  • 2 Tbsp. Lime Juice
  • 1 pinch of Salt
  • 1 pinch of Pepper

Directions

  1. Toss all ingredients together until combined.
  2. Season with extra salt and pepper, if desired.  *If you would like a sweeter salsa, warm 1-2 Tbsp. of honey in the microwave and stir in.

Strawberry Salsa

Asparagus with Tomato and Feta

Yield 4 servings

Prep Time: 5 minutes | Cook Time: 5 minutes | Total Time: 10 minutes

Ingredients

  • 1 Bunch Asparagus
  • 1 ½ cup Grape Tomatoes, halved
  • 1 Tbsp. Olive Oil
  • 1 Tbsp. Balsamic Vinegar
  • ¼ tsp. Pepper
  • 1 oz. Feta Cheese, crumbled

Directions

  1. Wash asparagus thoroughly and cut two inches off each stalk.
  2. Heat olive oil in a large skillet over medium heat.
  3. Add asparagus and tomatoes to the oil and sauté for at least 3 minutes or until asparagus is lightly browned, stirring frequently.
  4. Remove from pan and top with balsamic vinegar, salt, pepper, and crumbled Feta.
  5. Serve immediately.

Recipe adapted from Myrecipes.com from USDA

Asparagus with Tomato and Feta

Rhubard Custard Bars

Crust:

  • 2 cups Flour
  • ¼ cup sugar
  • 1 cup cold butter

Filling:

  • 2 cups sugar
  • 7 tablespoons flour
  • 1 cup whipping cream
  • 3 eggs, beaten
  • 5 cups finely chopped fresh or frozen rhubarb

Topping:

  • 6 ounces cream cheese softened
  • ½ cup sugar
  • ½ teaspoon vanilla extract
  • 1 cup whipping cream, whipped

Directions:

  1. In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13 X 9 in. pan. Bake at 350 degrees for 10 minutes.
  2. Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350 degrees for 40 to 50 minutes or until custard is set. Cool.
  3. For topping, beat cream cheese, sugar, and vanilla until smooth. Fold in whipped cream. Spread over top. Cover and chill well. Cut into bars. Store in refrigerator.

Yield: 3 dozen.

Rhubarb Custard Bars

BLT Bites

Ingredients

  • 16 to 20 cherry tomatoes
  • 1 pound bacon, cooked and crumbled
  • ½ cup mayonnaise or salad dressing
  • 1/3 cup chopped green onions
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons snipped fresh parsley

Directions

  1. Cut a thin slice off of each tomato top. Scoop out pulp. Invert the tomatoes on a paper towel to drain.
  2. In a small bowl, combine the remaining ingredients; mix well.
  3. Spoon into tomatoes. Refrigerate for several hours.

BLT Bites