Main Dishes Recipes
- 6- 6”corn tortillas, cut into 2” pieces
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 2 cups salsa
- 1-16 ounce can kidney beans, drained
- 1/2 cup corn (fresh or frozen and thawed)
- 1/2 diced red peppers
- 1- 2 ounce can of sliced black olives
- 1/2 cup chopped green onion
- 1/2 cup chopped fresh tomatoes
- 2 cup Stonyfield Organic Lowfat Plain Yogurt
- 2 cups shredded cheddar cheese
1. Preheat oven to 350°F. Cut tortillas into 2 inch pieces using a pizza wheel. Spray a 9x13 inch baking dish with cooking spray. Spread tortilla pieces evenly in bottom of pan. In a large skillet, heat oil over medium brown turkey. Stir in salsa and reduce heat to low and simmer for 20 minutes. Stir in beans and heat through. In a bowl, combine corn, diced red peppers, olives, green onions and tomatoes.
2. Layer the ingredients as follows: spoon turkey mixture over tortillas, spread yogurt over turkey, top with mixed vegetables and sprinkle with cheddar cheese. Bake for 30 minutes or until hot and bubbly. Let cool for 5 minutes before serving.
- (for Chicken) 4 each Organic Valley Family of Farms Chicken Breasts, boneless, skinless
- (for Chicken) 1/2 cup Meyer Lemon-Sesame Tahini Vinaigrette - made with MaraNatha Sesame Tahini
- (for 'Tabouleh') 1 cup RW Knudsen Family® Organic Orange Carrot Juice
- (for 'Tabouleh') 1 tablespoon Extra Virgin Olive oil
- (for 'Tabouleh') 1 tablespoon Santa Cruz Organic 100% Lemon Juice
- (for 'Tabouleh') 1/2 cup red onion, diced
- (for 'Tabouleh') 1 cup cucumber, peeled, seeded and small diced
- (for 'Tabouleh') 3 tablespoons fresh basil, chiffonade
- (for 'Tabouleh') 2 tablespoons fresh parsley, chopped
- (for 'Tabouleh') 1/2 teaspoon cardamom
- (for 'Tabouleh') 1 teaspoon salt
- (for 'Tabouleh') 1/4 teaspoon pepper
For Chicken. Place chicken in a small bowl, coat each breast completely with the vinaigrette. Cover and refrigerate for at least two hours or overnight.
For 'Tabouleh'. 1. Place cous cous in a small bowl. In a small sauce pot, bring the orange carrot juice to a boil.
2. Pour the hot juice over the cous cous, cover with plastic wrap. After 5 minutes, uncover the bowl, and use a fork to ‘fluff' and separate the cous cous. Add the remaining ingredients and mix well. Adjust seasoning.
3. Remove the chicken breast from the marinade and season with salt and pepper. Discard the marinade.
4. Grill the chicken breast and serve over the tabouleh with a little bit of the tahini vinaigrette.
Spring Herbed Pasta
- 1 pound whole wheat farfalle pasta (bow tie)
- 1 tablespoon olive oil
- 1 1/2 tablespoons each chopped chives, basil and dill (also delicious with tarragon)
- 1 cup Stonyfield Organic Low Fat Plain Yogurt
- 1/4 cup chopped, sundried tomatoes
- 1/2 tsp. each sea salt and pepper
- 3/4 cup shredded Parmesan cheese
1. Cook pasta in boiling salted water according to package instructions. Drain and rinse pasta under cold water. Return pasta to stock pot. Toss with olive oil. Mix in herbs, yogurt, sundried tomatoes, salt and pepper.
2. Return stock pot to burner and reheat over medium-low until warmed through, stirring frequently with a rubber spatula. Be careful not to overheat as yogurt will separate.
3. Once heated through remove from burner and add parmesan cheese and fold into pasta. Serve immediately.
Peach and Brie Sandwich
- 1/2 cup peach preserves
- 2 peaches peeled and chopped
- 1 tablespoon minced green onion
- 1 teaspoon raspberry vinegar
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon sea salt
- Pinch white pepper
- 3/4 cup Stonyfield Organic Plain Yogurt
- 1 baguette
- 10 leaves of butter lettuce
- 10- 1/4 inch thick slices of brie (easier to cut very cold)
1. In a medium size mixing bowl, combine peach preserves, peaches, green onions, raspberry vinegar, pepper flakes, salt, white pepper and yogurt. Set aside.
2. Slice baguette lengthwise. Generously spread yogurt mixture on one side of the bread and top with brie slices and lettuce. Cut into 6 sandwiches.
Grilled Fruit Kebabs
- 2 cups pineapple juice
- 3/4 cup orange juice
- 1/2 cup apple cider vinegar
- 1/3 cup lime juice
- 2 tablespoons finely chopped mint
- 1 ripe honeydew melon, halved and seeded
- 1 ripe cantaloupe melon, halved and seeded
- 24 (6-inch) bamboo skewers, soaked in water for 1 hour
- 1 ripe pineapple, peeled, cored and cut into chunks
- Canola oil
1. Combine pineapple juice, orange juice and vinegar in a saucepan over high heat. Bring to a boil, then reduce heat to medium low and simmer until reduced to 3/4 cup, about 25 minutes. Pour 1/2 cup of the juice mixture into a small bowl; set aside to cool, then stir in lime juice and mint. Set remaining glaze aside in saucepan.
2. Using a melon ball cutter, scoop out enough melon balls from the honeydew and cantaloupe to measure 4 cups total or cut melons into 2- x 1-inch pieces. Thread each skewer with fruit, alternating honeydew, pineapple, and cantaloupe and leaving about 3/4-inch of the skewer exposed at the blunt end. (Wrap this end with foil to prevent burning.)
3. Preheat grill to 375°F (a medium hot fire). Arrange skewers on a lightly oiled grill grate and grill until golden brown and slightly charred, brushing fruit all over with reserved glaze in saucepan during the last 30 seconds of cooking. Remove and discard foil, then arrange kebobs on individual serving plates and drizzle with reserved pineapple-mint glaze. Serve immediately.