Meal Type: Side-dish

Hard-to-mess-up shredded Brussels sprouts

We can’t explain it, but in the last few years, Brussels sprouts seemingly went from being the most mocked vegetable to a trendy and flavorful cruciferous powerhouse.

Here’s a delicious way to prepare Brussels sprouts for any skeptics still out there. It’s one of those hard-to-mess-up recipes that easily allows modifications and substitutions as you see fit. The goal is to make the Brussels sprouts melt in your mouth!

Ingredients:

2 lbs fresh Brussels sprouts, shredded (you can shred them yourself or purchase them pre-shredded at places like Trader Joe’s)
1/4 cup salted butter
2 TBSP olive oil
large shallot (both halves), finely chopped
2 cloves of fresh garlic, minced
1/4 cup fried onions or bread crumbs
1 TBSP brown sugar
1-2 TBSP water
Salt and pepper to taste
Cooked bacon, crumbled (optional)
Parmesan cheese, shredded (optional)

Directions:

Saute shallots and garlic in butter and olive oil
Add shredded Brussels sprouts and saute until bright green
Add brown sugar and water and thoroughly stir
Cover and steam for 3-5 minutes
Stir in fried onions or bread crumbs
Add salt and pepper to taste
Top with bacon and or Parmesan cheese (optional-taste great without too)

Oven Baked Zucchini Chips

We’ve seen a lot of zucchini come in and out of the warehouse this summer (in fact, over 220K lbs of squash has come through in the past year). Here’s one of our favorite ways to eat zucchini. Think of it like fried zucchini’s healthier cousin, offering lots of flavor and less guilt. Bonus: it’s a hit with kids too!

INGREDIENTS

¼ cup dry breadcrumbs
¼ cup parmesan cheese
¼ teaspoon seasoned salt
¼ teaspoon garlic powder
1/8 teaspoon ground pepper
2 tablespoons milk
2-1/2 cups sliced zucchini –cut 1/4 inch thick (about two small zucchinis)
Cooking spray

DIRECTIONS

Preheat oven to 425 degrees
Apply cooking spray to wire rack
Place greased wire rack on rimmed cookie sheet
Combine the first five dry ingredients
Place bowl in shallow bowl
Dip zucchini slices in milk and dredge through dry mix
Bake at 425 for 30 minutes, or until browned and crisp

Serve immediately (with optional ranch dressing), yields approximately 4 servings

Garlic Aioli

You can EASILY add personality and flavor to boring ol’ mayonnaise by transforming it into garlic aioli (pronounced “a-o-lee”)! There’s a good chance you already have the needed ingredients on hand to turn a GOOD meal into a GREAT one. Believe us, your taste buds will think it’s well worth the two or three minutes it takes for this mayo makeover.

INGREDIENTS

3/4 cup of mayonnaise
3 cloves of finely minced fresh garlic
2-1/2 TBSP of fresh lemon juice (bonus points for using Meyer lemons)
1/2 tsp salt
1/2 tsp pepper

DIRECTIONS

Combine all ingredients and ideally chill in the refrigerator for 30 minutes before using. Yep, that’s all there is to it!
Store in refrigerator

AND HOW DO I USE IT?

Use as a spread for sandwiches, wraps and burgers
Use as a dip for eating artichokes or fish sticks
Use as a replacement for mayonnaise in casseroles and other dishes

DIY Sauerkraut

Why make sauerkraut instead of buying it?

A) It’s tastes better than store-bought
B) It’s easy
C) It’s inexpensive
D) Google all the reported health benefits of consuming sauerkraut, the list is long!

Ready to get started?

INGREDIENTS:

1 head of cabbage, cored and finely shredded
1 tablespoon sea salt (kosher can work too)
1 teaspoon caraway or fennel seeds
1-3 tablespoons of distilled water

INSTRUCTIONS:

Place shredded cabbage into non-reactive bowl (avoid copper, cast-iron, or aluminum)
Add salt and seeds
Break cabbage down with a potato masher or meat tenderizer until it starts to soften
FIRMLY pack into a 1-quart jar using the blunt end of a wooden spoon
Add just enough water to the jar to cover the cabbage and secure with lid.
Check on it every day or two to make sure the water level is above the cabbage-the fermentation processes happens UNDER water. Release any gasses that collect in the jar. Scrape off any bloom that starts to develop. Add fresh distilled water if necessary. Let it sit and ferment for a month or so.
You can transfer to the refrigerator once it has fermented enough for your liking.

Asparagus with Balsamic Butter Sauce

Here is an easy and delicious recipe for you to enjoy during the peak of the asparagus season. The simple sauce is a crowd pleaser and if you have more than 3-4 mouths to feed, it’s easy to double the amount.

INGREDIENTS:
1 bunch of fresh washed asparagus
Cooking spray or oil of your choice (olive oil, avocado oil, etc.)
Pepper
2 TBSP salted butter
1 TBSP balsamic vinegar
1 TSP soy sauce

INSTRUCTIONS:
Preheat oven to 400 degrees
Trim asparagus (remove bottom 1/4 to 1/3 of each spear)
Use cookie sheet and lightly coat asparagus with oil/spray
Season with pepper to taste (add salt if using unsalted butter)
Bake asparagus for approximately 12 minutes (thin spears could take less)
On stovetop or in microwave, melt butter and stir in soy sauce and balsamic vinegar
Pour sauce over cooked asparagus and serve

Best Carrot Soup by Haley Lindberg

Best Carrot Soup by Haley Lindberg was created as part of her Girl Scout Gold Project.

Ingredients:
12 large carrots, peeled, chopped
1 yellow or white onion, chopped
4 C. water or chicken broth
1 Tbsp. olive oil or butter
1 Tbsp. minced garlic
1 C. orange juice
1 Tbsp. ginger powder
Salt and Pepper

Directions:

Melt butter/oil in saucepan; add onions and sauté until translucent (about 5 minutes).
Place chopped carrots, sautéed onions, garlic and water (or broth) in large pot. Bring to boil, then simmer until carrots are tender (about 30 minutes).
Add orange juice and stir off heat.
Blend in a blender in batches. If needed, add additional water/broth.
Add ginger powder, salt and pepper seasoning to taste.

Rainbow Salad (Ensalada de Arcoíris )

Ingredients:
• 5 cups green or purple cabbage (about ½ medium size head)
• 2 cups broccoli, chopped
• 2 apples, chopped
• 2 carrots, shredded
• Low-fat Asian or Italian dressing

Directions:
Toss all ingredients together. Serve and enjoy. Grill or bake them in your favorite recipes

Ingredientes:
• 5 tazas de repollo verde o morado (aproximadamente ½ cabeza de tamaño mediano)
• 2 tazas de brócoli picado
• 2 manzanas picadas
• 2 zanahorias, ralladas
• Aderezo italiano bajo en grasa

Direcciones:
Mezcle todos los ingredientes juntos. Servir y disfrutar.

Summer Squash Saute (Calabaza Salteada)

Ingredients:
• 2 zucchini, sliced into “coins”
• 2 yellow squash, sliced into “coins”
• 2 garlic cloves, smashed
• 2 tablespoons oil
• Salt and pepper to taste
• 1/4 cup cheese, grated (optional)

Directions:
Heat oil in pan over medium heat. Add garlic, stir frequently about 2 minutes. Add squash “coins” and sauté 5 minutes. Season with salt and pepper to taste. For added flavor add cheese before serving.

Ingredientes:
• 2 calabacitas, rebanadas en “monedas”
• 2 calabazas amarillas, rebanadas en “monedas”
• 2 dientes de ajo, machacados
• 2 cucharadas de aceite
• Sal y pimienta al gusto
• 1/4 taza queso, rallado (opcional)

Direcciones:
Caliente el aceite en un sartén a fuego medio. Agregue el ajo, revuelva con frecuencia aproximadamente 2 minutos. Añada las monedas de calabazay saltée 5 minutos. Sazone con sal y pimienta al gusto. Para mayor sabor, agregue queso antes de servir.

Tomato Salsa

Ingredients:
• 2-3 fresh tomatoes, chopped
• 1/4 onion, chopped
• 1/2 bell pepper, chopped
• 1 lime, juiced
• 1 jalapeño pepper (without seeds)
• Salt and pepper to taste

Directions:
Combine all ingredients in a bowl. Season to taste

Ingredientes:
• 2-3 tomates frescos, picados
• 1/4 cebolla, picada
• 1/2 pimiento, picado
• 1 limón, jugo
• 1 chile jalapeño (sin semillas)
• Sal y pimienta al gusto

Direcciones:
Mezcle todos los ingredientes en un tazón. Sazone al
gusto.

Confetti Salad (Ensalada de Confeti)

Ingredients:
• 2-3 fresh tomatoes, chopped
• 1/2 onion, chopped
• 1 bell pepper, chopped
• 1 carrot, chopped
• 2 cups corn, canned or frozen (thawed)
• 1/4 cup low fat Italian dressing (or your favorite)

Directions:
Combine all ingredients in a bowl.

Ingredientes:
• 2-3 tomates frescos, picados
• 1/2 cebolla, picada
• 1 pimiento, picado
• 1 zanahoria, picada
• 2 tazas de maíz, enlatado o descongelado
• 1/4 taza aderezo Italiano (o su favorito sabor)

Direcciones:
Mezcle todos los ingredientes en un tazón.

Sweet Potato Hash (Camotes Rallados)

Ingredients:
• 2 tablespoons of oil
• 1 large apple, peeled and sliced into thin sticks
• 1/2 cup onion, sliced thinly
• 3 medium sweet potatoes, cut into matchsticks
• Cinnamon to taste
• Salt and pepper to taste

Directions:
In a large skillet, heat 1 teaspoon of oil over medium-high heat. In a large bowl, combine apples, onion, and sweet potatoes and mix.. Spread potatoes in the pan in an even layer, press down lightly with a spatula. Cook until golden brown (about 5 minutes), flip and cook on the other side. Add cinnamon, salt and pepper to taste.

Ingredientes:
• 2 cucharadas de aceite
• 1 manzana grande, pelada y cortada en rebanadas finas
• 1/2 taza de cebolla, rebanadas finas
• 3 camotes, rallados
• Canela al gusto
• Sal y pimienta al gusto

Direcciones:
En un sartén grande, caliente una cucharada de aceite a fuego medio-alto. En un recipiente grande, combine las manzanas, cebolla, camotes y mezcla. Difundir los camotes en la sartén en una capa de espesor uniforme, presione suavemente con un espátula. Cocine hasta que estén dorados (unos 5 minutos), dar la vuelta y cocine del otro lado. Añada la canela, sal y pimienta al gusto.

Microwave Broccoli Cheese Sandwich

Ingredients:
• 1 cup steamed broccoli
• 2 tablespoons chopped Roasted walnuts or other nut
• 2 tablespoons Greek yogurt or low-fat mayonnaise
• 1/4 cup grated cheese
• Salt and pepper to taste
• 4 Slices bread

Directions:
Finely chop the broccoli and place in a microwave-safe baking dish with 2 tablespoons of water. Cover and microwave on high (power level 10) until tender, 2 to 4 minutes. Uncover immediately. Let cool and drain. In a medium bowl, add the nuts, 1 tablespoon of Greek yogurt or mayonnaise, cheese and season to taste with salt and pepper. Toss gently. Spread the Greek yogurt or mayonnaise on the bread. Divide the broccoli filling between the two sandwiches.

Meal Type: Side-dish

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