Agave nectar is naturally low-glycemic, meaning it won’t spike your blood sugar levels and won’t cause ups and downs in your mood and energy like sugar does. Feel free to get creative with this recipe; use fresh, seasonal and local combinations of fruit whenever possible.

2 cups Cultural Revolution Yogurt
3 tbsp amaretto or original agave nectar (aisle 3)
1/2 tsp cinnamon
1/4 tsp nutmeg
1 pound slivered almonds
3 oranges, peeled & segmented
3 bananas, peeled & thinly sliced
3 red pears, peeled & sliced
2 grapefruits, peeled & segmented

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

Chef Russell Klien was kind enough to share this recipe with us. Keep a look out for Russell’s new restaurant opening in St. Paul in the near future.

Per serving, combine the following:

• 6 oz arugula
• 1 oz fresh goat cheese
• 1 oz balsamic vinaigrette
• 1 oz strawberries, sliced
• 1/2 oz candied pistachios (recipe below)

Toss all ingredients except the cheese.

Watercress is rich in minerals, and the first local watercress is a sure sign of spring in the upper Midwest.

Salad:

• 1 bunch watercress, tough stems removed
• 1/2 head red leaf lettuce
• 1 cucumber, thinly sliced

Dressing:

• 2 tablespoons chopped fresh ginger
• 2 teaspoons chopped celery
• 1/2 teaspoon maple syrup
• 6 tablespoons extra-virgin olive oil
• 3 tablespoons toasted sesame seeds
• 1/8 teaspoon white or black pepper
• 1/8 teaspoon celery seed
• 1/2 teaspoon catsup
• 3 tablespoons soy sauce
• 3 tablespoons brown rice vinegar
• 3 tablespoons water

From “Better Eating for Life, Step Nine: Put Protein in its Place”

Serves 4

• 1 tsp. canola oil
• 3 Tbs. cashews, chopped
• 1 cup basmati rice, rinsed with cold water
• 1 1/2 cups water, boiling
• 1/2 cup raisins
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
  2 scallions, sliced thin

Black-eyed peas are a traditional New Year’s food, signifying good luck. Try this recipe instead of the more typical Hoppin’ John for your New Year’s Day buffet.

• 1 1/2 cups dried black-eyed peas, picked over
• 1 bay leaf
• 2 parsley sprigs plus 1 cup minced parsley leaves
• 1/4 cup white-wine vinegar
• 3 tablespoons Dijon mustard
• 1/3 cup drained bottled horseradish
• 3/4 cup vegetable oil
• a 2 1/2- to 3-pound cabbage, coarsely grated (about 10 cups)
• 6 carrots, coarsely grated (about 4 cups)
• 1/2 cup minced scallion
• 2 large garlic cloves, minced

1/4 cup plain yogurt
1 tablespoon apple cider vinegar
1/3 to 1/2 cup buttermilk
1/2 cup crumbled blue cheese
1/4 cup grated yellow onion
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Pinch cayenne
2 cups diced sweet red apples, such as Fireside
1 cup thinly sliced celery
1/2 cup red seedless grapes, halved
1/2 cup walnut pieces, broken
1 head butter lettuce, cored and leaves separated

Use your food processor to quickly and safely shred the veggies.

1 large bunch broccoli, shredded
1 small red onion, thinly sliced
1/2 cup jicama, shredded (substitute water chestnuts)
2 carrots, shredded

For the dressing:
1/4 cup low-fat plain yogurt
1/4 cup reduced-fat mayonnaise
3 tablespoons cider vinegar
2 teaspoons sugar
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
4 slices bacon, cooked & crumbled (optional)

First make the dressing. Whisk yogurt, mayonnaise, vinegar, sugar, salt and pepper in a large bowl.

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.

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.