Brunch-time Kiwi-Orange Salad

From Better Eating For Life, Step Five: Fabulous Fruit.

Serves 6

Salad:

  • 6 cups torn Boston or other delicate lettuce or fresh baby spinach leaves
  • 6 kiwi fruit, peeled and sliced
  • 4 11-oz. cans Mandarin oranges, drained
  • 1 avocado, peeled, pitted, and diced

Walnut Vinaigrette Dressing:

  • 1 Tbs. honey
  • 2 tsp. walnut oil
  • 2 Tbs. fresh lime juice
  • 1/4 cup orange juice

To make the salad: Divide the lettuce among six small plates. Top each lettuce plate with kiwi slices, then a layer of Mandarin oranges. Top with diced avocado.

Caramelized Walnut & Pear Salad

Use this simple salad to showcase exceptional in-season varieties of pears, such Abate Fetel or Alexandar Lucus. We love this salad with locally made Salad Girl Dressings. Find them in the produce section.

5 oz mixed greens, arugula or one bunch watercress, leaves only
2 ripe pears, sliced
4 oz crumbled blue cheese or chevre
handful caramelized walnuts (find them in our cheese department)
crumbled pancetta, optional

Create a bed of greens on each serving plate. Top with the remaining ingredients and serve.

Carrot Peanut Salad

Makes four side servings

  • 4 carrots, peeled and grated
  • one-third cup roasted salted peanuts
  • 2 tablespoons red wine vinegar
  • 1 tablespoon peanut oil
  • 1 teaspoon sesame oil

In medium bowl combine all ingredients and serve.

Recipe adapted from Forever Summer by Nigella Lawson.

Cherry-Citrus Farro Salad

1 cup farro, lightly toasted if desired
2 teaspoons salt, plus more for seasoning
2 1/2 cups chicken or veggie stock
1 tablespoon orange zest
2 tablespoons fresh orange juice, from about 1/4 orange
2 tablespoons minced shallot
2 teaspoons Dijon mustard
3 tablespoons wine or balsamic vinegar
1/3 cup extra-virgin olive oil
6 cups salad greens, washed and dried
1/2 cup Marcona almonds
1/3 cup prunes, chopped
1/3 cup dried cherries, chopped
1/4 cup diced red onions
1/2 cup diced tart apple or firm pear

Combine farro, 2 teaspoons salt, and stock in a large saucepan over medium-high

Chicken & Apple Slow Roast

2 cups sliced onions
2 apples, peeled, cored and sliced
2 pounds, including bone, cut up chicken pieces (with or without skin)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2-3 sprigs fresh rosemary
1 cup chicken broth
1/2 cup cream of celery soup
2 cups cooked brown rice

Arrange onion and apple slices in bottom of slow cooker. Place chicken pieces on top and season all over with salt and black pepper. Top with rosemary sprigs.

In a medium bowl, whisk together chicken broth and soup. Pour mixture over chicken.

Chicken Wings in Peanut Sauce

Adapted from a recipe in Gourmet Magazine, these savory wings have a Thai twist.

For wings

  • 4 lb chicken wings, halved at joint, tips removed if desired
  • 2 tablespoons vegetable oil
  • 1 1/2 tablespoons minced peeled fresh ginger
  • 1 garlic clove, minced

For sauce

  • 2 tablespoons natural peanut butter
  • 1 tablespoon fresh lime juice
  • 3 teaspoons tamari soy sauce
  • 1 tablespoon sugar
  • 1/4 to 1/2 teaspoon dried hot red pepper
    flakes
  • 1/4 teaspoon salt

Chili Jack Tortilla Chips

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Makes 64 chips

  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon oregano, crumbled
  • pinch cumin
  • olive oil
  • 16 corn tortillas
    1* ½ cups (6 ounces) grated Monterey Jack cheese

Line two baking sheets with parchment paper. Preheat oven to 400°F. Whisk together chili powder, salt, oregano and cumin. Brush olive oil lightly onto one side of each tortilla; sprinkle tortillas first with seasoning mixture and then grated cheese. Cut each tortilla into fourths and arrange wedges on prepared baking sheets. Bake at 400°F until golden and crisp, 12 to 15 minutes.

Chocolate Fondue

1 c heavy cream (or more for desired consistency)
1 lb El Rey Bucare dark chocolate chips (bulk section) or 4 dark chocolate bars, chopped
1 tbsp Amaretto, Vanilla or Hazelnut agave nectar (optional)
or
1 tbsp Grand Marnier or raspberry liquor (optional)

Heat cream over medium heat, whisking constantly, until it comes to a low boil. Remove from heat and add chocolate. Allow chocolate to melt for about 5 minutes, then whisk chocolate into cream. Stir in agave nectar/liquor if desired. Transfer to a fondue pot or place on a rack above a tea candle.

Chocolate Peanut Butter Cookies (with Agave Nectar!)

Agave nectar is very versatile: use it in hot or cold drinks, cereal & baked goods. Since it’s sweeter than sugar, you’ll need to use less of it. In recipes, use about 1/3 cup of agave nectar for every cup of sugar. For baked goods, you’ll also want to reduce your liquid by about 1/3 and reduce the oven temperature by 25 degrees. Here’s a recipe to get you started:

½ cup agave nectar
½ cup creamy peanut butter
½ cup butter
¼ cup packed brown sugar
1 egg
1 ½ teaspoons vanilla
2 cups flour
½ teaspoon baking soda
½ teaspoon salt
6 ounces chocolate chips

Cider Braised Delicata Squash with Fresh Sage

Braising is very similar to stir-frying or sautéing. The big difference is the addition of some sort of liquid to the pan. Other great combinations with squash include white wine, broth or pear nectar.

  • 1 Delicata squash
  • 1 tablespoon butter (or olive oil)
  • 1/2 cup apple cider
  • 1 tablespoon fresh sage, chopped

Peel the squash with a vegetable peeler. Cut lengthwise in half and remove seeds. Slice into half rings. Heat butter or oil in a sauté pan on medium heat. Add squash slices, spacing them evenly apart in the pan. Allow squash to brown slightly.