Almond Agave Fruit Salad

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

Artichoke Parmesan Pasta

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

Arugula Salad with Strawberries, Goat Cheese, and Candied Pistachios

Chef Russell Klien was kind enough to share this recipe with us.

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. Plate on a large plate and top with crumbled goat cheese.

For the candied pistachios:

  • 1 lb pistachios
  • 2 egg whites
  • 2 oz harissa paste
  • 1/4 cup sugar
  • 1 tbsp cinnamon
  • 1 1/2 tbsp hot sauce

Mix the sugar, cinnamon, harissa, and hot sauce. Whip the egg whites to soft peak.

Avalanche Organics Watercress Salad with Ginger Dressing


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


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


  • 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

Basmati Pilaf with Cashews and Raisins

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 Pea and Cabbage Slaw

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

Bleu Cheese Waldorf Salad

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

Broccoli Slaw

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.

Brunch-time Kiwi-Orange Salad

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

Serves 6


  • 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.