Teriyaki Fried Rice

Posted in Dinner, Recipes

Ingredients:

  • 2 tsp. toasted sesame oil
  • 2 eggs, lightly beaten
  • 2 green onions, thinly sliced
  • 1 1/2 cups cooked rice
  • 1 1/2 cup cooked shelled edamame
  • 1 Tbsp. Teriyaki sauce

In a medium skillet, heat the sesame oil over medium heat.  Add the eggs and scramble until just cooked.  Add the green onions, cooked rice, edamame, and teriyaki sauce, and cook, stirring often, until everything is warmed through, about 2 minutes.

 

Cheesy Quinoa Broccoli Patties

Posted in Dinner, Recipes

 

Ingredients:

  • 1/2 cup quinoa
  • 1 cup water
  • 5 large broccoli florets
  • 1 small  onion, diced
  • 1/4 cup breadcrumbs
  • 1/4 cup shredded cheese
  • 1 large egg
  • Salt and Pepper for seasoning
  • Olive Oil for cooking

Cook quinoa according to package, let cool. Sauté onion until soft and translucent,  let cool. Cook broccoli until softened, let cool, then dice into small pieces.    Mix all ingredients together so you have a smooth, wet mixture for patties. Heat some olive oil in a pan, and make patties using 1/4 cup of the mixture. Make a ball and squash down a little.  Cook each patty for about 7-8 minutes on each side on medium heat.  You want the patty to develop a crust, but not burn.

 

Sloppy Joannas

Posted in Dinner, Recipes

sloppy joes for a tailgate party

 

Ingredients:

  • 1 onion (medium sized, chopped)
  • 1 clove garlic (minced)
  • 1 green pepper (chopped)
  • 4 Hilary’s Eat Well Burgers
  • (chopped into 1/4 inch cubes)
  • 1 Tbsp. oil
  • 1 Tbsp. brown sugar
  • 1/2 tsp. chili powder
  • 1/4 cup yellow mustard
  • 1 cup ketchup
  • 1 tsp. salt (to taste)

Heat oil over medium-high heat.  Add onion and garlic and cook until translucent.  Add bell pepper and cook for another 3 minutes or until softened. Add burgers and cook until browned and heated through.  Stir in brown sugar and chili powder. Add mustard and ketchup and stir until combined.  Add salt to taste.  Serve heaping on a gluten free bun with sliced red onion. Get sloppy with it!

 

 

Chicken Lo Mein

Posted in Dinner, Recipes

Chicken chow mein

 

Ingredients:

  • 1 pkg. Chicken Free Beyond Meat
  • 1 clove garlic, minced
  • 1 tsp. grape seed oil
  • 1 tsp. sesame oil
  • 1 tsp. ginger
  • 1 tsp red pepper flakes
  • 1/8 cup teriyaki sauce
  • 1 cup lo mein noodles, cooked and drained
  • 1/4 lb broccoli florets, blanched
  •  1/2 red pepper, cut into 1” pieces
  • 5 green onions, angle sliced

Sauté garlic in olive oil for 2 minutes. Add broccoli and red pepper and cook for two minutes more.  Add ginger and red pepper. Add Beyond Meat and sesame oil.  Sauté  briefly over medium heat.  Add teriyaki sauce.  Cook until warm.  Serve over noodles and garnish with green onions.

Apple Pasta Salad

Posted in Dinner, Recipes

Ingredients:

  • 2 cups natural apple sauce
  • 1/4 cup Bragg’s Apple Cider Vinegar
  • 2 tbsp Dijon mustard
  • 2 tbsp chopped fresh dill or 1 tbsp dry dill
  • Pinch salt
  • 1 lb cooked fusilli pasta
  • 3/4 cup grape tomatoes, halved
  • 1/2 cup cucumbers, quartered and sliced
  • 1/2 red onion, thinly sliced
  • 1/4 cup black pitted olives, halved
  • 1/2 cup crumbled Feta cheese

Whisk together the first 5 ingredients in a medium bowl.  Add  the cooked pasta to the dressing. Add the rest of the ingredients and toss well.  This yummy dish serve 6 and makes great leftovers.

 

 

 

 

 

 

Curried Chicken Sauté

Posted in Dinner, Recipes

Curried Chicken Saute

 

Ingredients:

  • 1 1/2 tsp. curry powder, divided
  • 1 pound skinless, boneless,  chicken breasts
  • 1 8oz package pre-sliced bell peppers  (or fresh cut)
  • 1 cup Roland light coconut milk
  • 1 lime

Heat a non-stick skillet over medium heat. Sprinkle 1 tsp. curry powder, 1/2 tsp. salt, and 1/2 tsp. black pepper over chicken.  Coat pan with cooking spray.  Add chicken to pan; cook 5 minutes on each side. Remove chicken from pan; keep warm.  Add bell peppers and remaining 1/2 tsp. curry powder to pan; sauté 1 minute. Add coconut milk and bring to a boil; reduce heat, and simmer 4 min. or until  mixture is slightly thickened. Cut lime in half. Squeeze 1 tbsp. juice and mix 1/4 tsp. salt into bell pepper mixture. Cut chicken into thin slices. Serve chicken with bell pepper mixture and lime wedge.  4 servings

The Best BBQ Pork Grilled Sliders

Posted in Dinner, Recipes

Smoked Barbecue Pulled Pork Sliders

 

Ingredients:

  • Stoneridge Ranch BBQ Pork
  • Sharp Cheddar Cheese Slices
  • Mozzarella Cheese Slices
  • Slider Rolls

Directions: Open slider rolls and toast. Top with two spoonfuls of pulled pork and both cheeses. Melt under broiler.  There should be about 2 sliders per serving.

Seared Barramundi with Oranges & Black Olives

Posted in Dinner, Recipes, Uncategorized

Tracey

 

Ingredients:

 

Sauce:

  • 4 oranges, peeled and cut into segments
  • 1 Tbsp. fresh orange juice
  • 1 Tbsp. olive oil
  • 1/2 cup pitted olives, halved
  • 1/2 tsp. toasted fennel seeds
  • 1 Tbsp. fresh cilantro leaves

Fish:

  • 4 Australis Barramundi fillets
  • 1 Tbsp. olive oil
  • Salt and pepper to taste

Directions: Place all sauce ingredients together in a large bowl and stir.  Preheat stainless steel sauté pan over medium-high heat for 1-2 minutes.  Lightly season fillets with salt and pepper.  Add remaining olive oil to hot pan and sear fillets about 3-4 minutes.    Turn and sear 1-2 more minutes until fish is white and flakes easily with a fork.  Top each fillet with 1-2 tablespoons of sauce.     Serves 4

Maple BBQ Chicken

Posted in Dinner

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This succulent and sweet chicken just screams summer backyard fun. We used chicken thighs but you can certainly use chicken breasts. Enjoy!

What you’ll need:

  • 3 Tbsp of Coombs Family Farms 100% maple syrup
  • 3 Tbsp of Thai Kitchen Red Chili Sauce
  • 1 Tbsp of Cider Vinegar
  • 2 Tsp of Roland Dijon mustard
  • 4 boneless, skinless chicken thighs
  • 1 Tbsp Olive Oil

Prep the BBQ and heat on medium-high heat. In a small bowl, mix together the syrup, chili sauce, vinegar, and mustard. Brush chicken with oil, season with salt and pepper. Arrange chicken on the BBQ and grill until cooked through, turning occasionally and brushing frequently with the sauce mixture (about 10 minutes or so). Serve immediately!

Jen’s Beet n’ Goat Pizza

Posted in Dinner

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This recipe comes from our demo gal, Jen in Point Loma. Cut this pizza up in two bite squares for a unique gourmet appetizer.

What you’ll need:

  • 1 Pizza Romano Pizza Crust
  • 5 oz Celebrity Goat Mozzarella Cheese, Shredded
  • 3 oz Sun Dried Tomatoes from the olive bar
  • 4 oz Sadaf Sliced Beets
  • 1/2 Yellow Bell Pepper, thinly sliced
  • 1/4 Red Onion, thinly sliced

Preheat your oven to 450° Spread cheese on pizza crust and add the toppings in a decorative manner. Bake at 450° for about 10 minutes, until the cheese is melted. Cut up and enjoy!