On The Menu

Recipes

Baby/Toddler

Kids/Teens

Family Dinners

Desserts

Thai Coleslaw

from Vegetable Sides, Rylan Peters & Small, Inc.

4 oz. green beans, trimmed

2 cups finely shredded red cabbage

3 plum tomatoes, halved lengthwise, seeded, and sliced

4 scallions, sliced

1/3 cup roasted peanuts, coarsely ground

4 cup-shaped lettuce leaves to serve (optional)

Dressing:

a handful of fresh cilantro

2 red serrano chiles, seeded

2 garlic cloves, chopped

2 tablespoons light soy sauce

2 tablespoons freshly squeezed lime juice

2 tablespoons palm sugar or soft brown sugar

To make the dressing, reserve a few cilantro leaves, then put the rest in a blender or food processor. Add the chiles, garlic, soy sauce, lime juice, and sugar, and blend until smooth. Set aside.

Blanch the beans in boiling water for 2 minutes, then refresh in cold water. Mix the cabbage, beans, tomatoes, and scallions in a bowl. Pour the dressing on top, toss well to coat, and let marinate for about 30 minutes.

Spoon into bowls line with the lettuce leaves, if using, spring with the ground peanuts and reserved cilantro leaves, then serve.

This serves 4 people.

Individual Brussels Sprouts & Potato Frittatas

Serve warm or at room temperature.

from Eating Well, Jan/Feb 2012

1 tablespoon extra-virgi olive oil

2 cups refrigerated preshredded potatoes

8 ounces Brussels Sprouts, trimmed and thinly sliced (about 2 cups)

1/2 cup chopped onion

2 cloves garlic, minced

1 16-ounce container liquid egg substitute

1/3 cup grated parmesan cheese

1/4 cup low-fat milk

1 tsp.dried thyme

1/2 tsp. salt

1/2 tsp. freshly ground pepper

Preheat oven to 400F. Coat four 10-oz. ovenproof ramekins with cooking spray and place on a baking sheet.

Heat oil in a large nonstick skillet over medium-high heat. Add potatoes, brussel sprouts, onion and garlic and cook, stirring, until softened and beginning to brown, about 6 minutes. Divide the mix among the prepared ramekins.

Whisk egg substitute, cheese, milk, thyme, salt and pepper in a medium bowl. Pour the egg mix over the potato mixture and gently stir to combine.

Transfer the baking sheet to the oven. Bake unil the eggs are set and an instant-read thermometer inserted in a frittata registers 160F, about 25 minutes.

Papaya Seafood Salad

from Fresh Produce Guide.

1/3 cup white wine vinegar

2 tsp. olive oil

1/2 cup chopped fresh cilantro

2 cloves garlic, minced

1 tsp. finely chopped jalapeno pepper

1 tsp. dried cumin

1 cup cooked and peeled large shrimp

1 papaya, seeded and sliced in half

Whisk together vinegar, olive oil, cilantro, garlic, jalapeno, and cumin in a small bowl. Pour over shrimp. Cover and refrigerate 30 minutes.

Spoon shrimp salad evenly in papaya halves and serve immediately.

Serves 2.

Chocolate Pudding

from Deceptively Delicious, Jessica Seinfeld

1/4 cup trans-fat free soft tub margarine spread

1 cup avocado puree (roughly 2-3 avocadoes pureed in a blender)

1 cup confectioners' sugar

1/2 cup unsweetened cocoa powder

1 teaspoon pure vanilla extract

1/4 cup cornstarch

In a medium saucepan, melt the margarine over low heat. Stir in the avocado puree, sugar, cocoa powder, and vanilla. Cook, mashing well with a silicone spatula to smooth out any lumps of avocado, until the mixture thickens, 3-4 minutes. Off the heat, gradually stir in the cornstarch. Serve warm. (Also delicious straight out of the 'fridge!)

Serves 8-10.

**Avocado can be stored in the refrigerator when ripe, and will last 2-3 days**