WEEKLY SPECIALS 10/11/2015 Courtesy of www.chobani.com INGREDIENTS 1 c Chobani Non-Fat Plain Greek Yogurt 2 T canola oil 1 medium yellow onion, chopped 2 garlic cloves, minced 1 lb boneless, skinless chicken breasts, quartered 1 t ground cumin 1 t ground oregano 1 t kosher salt ½ t freshly ground black pepper ¼ t cayenne pepper 2, 15.5-oz cans cannellini beans, drained and rinsed 1, 4 oz can chopped green chiles, drained 1, 14.5 oz can low-sodium chicken broth DIRECTIONS

1. Heat oil in a large, heavy-bottomed pot over medium heat. Add onions & cook until soft, about 5 minutes. Stir in garlic and cook about 30 seconds.
2. Mix in chicken, cumin, oregano, salt, pepper &     cayenne. Cook, stirring often until the chicken is browned, about 8 minutes.
3. Add beans, chiles & broth; bring to a boil. Reduce heat to medium-low & simmer, covered, for 30 minutes.
4. Turn off heat & puree about 1/3 of soup with Chobani in a blender. Stir blended soup back into pot and serve.

   

WEEKLY SPECIALS 10/5/2015

Courtesy of www.collegeinn.com

1 lb. lean ground beef (93% lean)

1/2 medium onion, sliced into thin strips

2 cloves garlic, minced

1 1/2 tsp. dried basil or 2 Tbsp. chopped fresh basil

1 1/2 tsp. dried oregano or 1 Tbsp. chopped fresh oregano

4 cups College Inn® Beef Broth

2 cans (14.5 oz. each) diced tomatoes, undrained

12 oz. dry thin spaghetti, broken in half

1 1/2 cups sliced zucchini, about 2 small

Grated Parmesan cheese, optional

sliced fresh basil, optional

DIRECTIONS

1. Combine beef, onion, garlic and herbs in a large deep skillet. Cook over medium-high heat until beef is browned. Drain any excess fat.
2. Add broth and tomatoes. Bring to a boil over high heat. Stir in pasta and return to a boil; reduce heat to medium-high. Boil gently, uncovered, stirring frequently to keep pasta from sticking together. (Pasta may need to cook 1 to 2 minutes longer than package directions). Add zucchini during last 2 minutes of pasta cook time.
3. Serve topped with Parmesan and basil, if desired.

 

 

 

 

 

 

 

WEEKLY SPECIALS 9/27/2015

Courtesy of www.almondbreeze.com

INGREDIENTS

12 oz fettuccini

2 tbsp olive oil

2 shallots, finely chopped

2 cloves garlic, minced

1 lb mixed mushrooms, sliced

1 tbsp chopped fresh rosemary

1/4 tsp each salt and freshly ground pepper

1 cup Almond Breeze® Unsweetened Original

1 tbsp lemon juice

1 tsp finely grated lemon zest

1/4 cup finely chopped fresh parsley

DIRECTIONS

1. Cook fettuccini according to package directions; drain, reserving 1/3 cup pasta water.
2. Meanwhile, in large skillet, heat oil over medium-high heat; cook shallots and garlic for 2 minutes. Add mushrooms, rosemary, salt and pepper; cook for 6 to 8 minutes or until mushrooms are tender.
3. Transfer half of the mushrooms to blender along with Almond Breeze, lemon juice and lemon zest; purée until smooth.
4. Stir mushroom purée into skillet with sliced mushrooms until combined; cook for 2 or 3 minutes or until heated through.
5. Add pasta and pasta water to skillet; cook for 2 minutes or until pasta is evenly coated and liquid has evaporated slightly. Divide evenly among 4 plates; garnish with parsley

 

 

 

 

 

 

 

 

 

 

WEEKLY SPECIALS 9/20/2015

Courtesy of www.backyardfarms.com

INGREDIENTS

4 pounds Backyard Farms Beefsteak Tomatoes, cut in half

1 tablespoon safflower oil

1 large onion, diced

2 cloves garlic, diced

¼ bunch cilantro, chopped, plus additional ¼ bunch for garnish

4 sprigs thyme leaves, minced

¾ tablespoon whole coriander seeds

1 tablespoon Aleppo pepper

1 tablespoon salt

1 tablespoon sugar

4 cups vegetable stock

¾ tablespoon red wine vinegar

2 pieces of pita bread

DIRECTIONS

1. Line sheet pan with parchment paper and roast tomatoes cut side up at 350°F for 30-45 minutes; tomatoes should be lightly roasted.
2. Add oil to soup pot, turn heat to medium and add onions; cook until soft and translucent.
3. Add garlic and roasted tomatoes. Cook for 5-10 minutes. Add cilantro, thyme, coriander, Aleppo pepper, sugar and salt. Cook for 2-3 minutes. Add vegetable stock and red wine vinegar. Bring to a boil and simmer for 30 minutes.
4. Ladle soup solids into blender & cover with cooking liquid until just covered. Gradually run blender from low to high for 30 seconds or until soup is smooth. Empty blender into large bowl; repeat with remaining soup contents in pot.
5. Adjust seasoning with salt, red wine vinegar and sugar.
6. Garnish: Preheat oven to 300°F. Cut pita into ½ inch squares; toss with oil and a pinch of salt; bake for 10-­20 minutes or until crispy. Pick cilantro leaves from the stem. Garnish soup with

croutons and cilantro.

 

 

 

 

 

 

 

WEEKLY SPECIALS 9/13/2015

Courtesy of www.nutiva.com

INGREDIENTS

2 tbsp Nutiva Organic Refined Coconut Oil

2 tbsp Ginger (grated)

2 tbsp Mirin

1 tbsp Tamari

1 cup Cashews

1 cup Red Bell Pepper (sliced)

6 cups Bok Choy (sliced)

1 cup Scallions (sliced)

DIRECTIONS

1. Warm a wok over medium-high heat. Add the oil, ginger, mirin, tamari and cashews. Stir-fry 2 minutes to flavor the cashews with the ginger.
2. Add and stir-fry the red bell pepper and bok choy for 3 minutes, or until the red pepper turns bright red and bok choy wilts slightly.
3. Taste and add more tamari for a saltier flavor, if desired.