Amaranth with Kale Italiano

From Better Eating For Life, Step Seven: Got Calcium?”

Serves 4

  • 1 1/4 cup amaranth seed (in Aisle 4, near the rice)
  • 2 1/4 cups water
  • 1 Tbs. extra virgin olive oil
  • 2 bunches of kale (about 1 pound) washed, trimmed of stalks, julienned into thin strips
  • 1 clove of garlic, minced
  • 1 medium onion, chopped
  • 3 large ripe tomatoes, coarsely chopped
  • 1/2 pound mushrooms, sliced
  • 1 1/2 tsp. basil
  • 1 1/2 tsp. oregano
  • Salt and pepper to taste (or use a salt substitute)

Apple Cider Turkey, Local Style

An updated classic from Annie Mogush Mason’s all-local Thanksgiving dinner menu.A Schultz Farm organic turkey would be perfect done this way, or a Kadejan Farm all-natural bird.

2 apples
2 medium-sized onions
1 gallon apple cider
Fennel seed

Simmer the turkey in cider for 80-90 minutes. Drain, saving the liquid in a sauce pan. Simmer the liquid on low while the turkey bakes. Quarter the apples and onions, place inside the turkey.

Rub turkey’s skin with fennel seeds. Cover the turkey with aluminum foil and bake at 375 for 35-45 minutes, basting once.

Artichoke Parmesan Pasta

_This Rush Hour Recipe is courtesy of Seward Co-op.

Basic Risotto with Seasonal Variations

Risotto is the perfect canvas for seasonal produce. And, it’s easy to make once you’ve got the routine down. In the spring, make Asparagus & Morel Risotto. In summer, stir in arugula & cooked shrimp. For the fall, add cooked butternut squash & rosemary. In winter, serve Raddiccio & Pancetta Risotto.

_Be creative.

Bell Peppers Stuffed with Swiss Chard and Quinoa


From Better Eating For Life, Step One: Eat Whole Grains

Serves 4

  • 5 large red bell peppers
  • ¾ cup quinoa, rinsed
  • 1½ cups water
  • ½ tsp. salt
  • ¼ cup pine nuts
  • 2 tsp. extra-virgin olive oil
  • 1 cup chopped scallions
  • ½ tsp. ground cumin
  • 10 ounces Swiss Chard or other fresh greens, shredded (8 cups)
  • ¼ cup chopped
  • fresh cilantro
  • ¼ cup chopped fresh parsley
  • 2 Tbs. chopped fresh dill
  • 1 Tbs. lemon juice
  • 1 tsp. freshly grated lemon zest
  • Freshly ground black pepper to taste

Black Bean Soup with Mango Salsa

3 teaspoons olive oil
4 bacon slices, diced
1/2 yellow onion, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
3 cans black beans, drained and rinsed
4 cups broth
1 tablespoon red wine vinegar
1/2 teaspoon salt
1 cup rice, cooked

Mango Salsa
1 mango, diced
1/2 red bell pepper, chopped
1/2 yellow onion, sliced thin
1/2 bunch cilantro, chopped
1 lime, juiced
sour cream, optional

Heat oil in a saucepan over medium heat. Add bacon, onion and garlic; saute until onions are translucent, about 3 minutes.

Blueberry Burger

  • 1 pound ground turkey breast or grass-fed ground beef
  • 1 cup blueberries, ground in a food processor or blender
  • 3/4 tsp. dried thyme
  • 2 garlic cloves, crushed
  • Salt and pepper, to taste

Combine ingredients. Form into 4 burgers. Grill until well-done.

Boston Baked Beans

Makes 8 servings.

  • 2 (4-ounce) pieces salt pork, scored every ½-inch
  • 2 onions, diced
  • 1 pound small white dried beans, soaked overnight and drained
  • 1 quart water
  • 1/3 cup brown sugar
  • 1/3 cup dark molasses
  • ¼ cup dry mustard
  • 3 tablespoons apple cider vinegar
  • 1½ teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • ¾ teaspoon hot pepper sauce
  • ¾ teaspoon ground ginger
  • 1 bay leaf

Preheat oven to 250 degrees F.

Brown Rice Handrolls with Dulse

_This recipe appears in Robin Asbell’s article “Seaweed, Sushi and You” in the March/April ’08 edition of the Mix.

Citrus Shrimp & Arugula Pasta Salad

1 pound spiral pasta
2 tablespoons extra-virgin olive oil
2 shallots, minced
1 clove garlic, minced
1 bag Henry & Lisa’s Frozen Uncooked shrimp, thawed,
Salt and freshly ground black pepper
2 tablespoons white wine
2 large Cara Cara, Navel or Blood Oranges
1 bunch arugula or salad green of your choice

For the vinaigrette:
Zest & juice from 1 lemon
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper

Cook the pasta according to package instructions. Drain.

Saute shallots and garlic over medium heat, until soft, about 2 minutes.