Vegetable and egg fried rice with white flesh nectarines
Vegetable and egg fried rice with white flesh nectarines
Ingredients
  • 1 cup of cooked rice
  • 3 eggs
  • ½ onion, small dice
  • 1 clove garlic, minced
  • 2 teaspoons olive oil
  • 1 small bag frozen vegetables
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 3 white flesh nectarines
Instructions
  1. Use left over rice from earlier in the week, or cook 1 cup rice according to package instructions.
  2. In a wok or large skillet, heat oil over medium-high heat. Add onion, stir-fry for about 1 minute, then add garlic, stir for 30 seconds. Add the bag of frozen vegetables, stir until thawed.
  3. Add the cooked rice, soy sauce and vinegar, remove from heat.
  4. In separate small frying pan, scramble two eggs (used pan coated with cooking spray, heat over medium heat, add the eggs and cook until scrambled).
  5. Add the eggs and sesame oil to the rice mixture.
  6. Serve with sliced white flesh nectarines.
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Veggie nachos
Veggie nachos
Nothing says "fiesta" like a colorful plate of nachos.  This is a fun family dinner, and great Cinco de Mayo get-together dish. Ingredients
  • 1 bag baked or fried tortilla chips
  • 1 15 oz can black beans, drained and rinsed
  • 1 teaspoon olive oil
  • 1/2 onion, small dice
  • 1 green pepper, small dice
  • 1/2 cup frozen corn
  • 1 red pepper, small dice
  • 2 carrots, shredded
  • 2 cups cheddar cheese, grated
  • 1 8oz ctr. fresh salsa
  Instructions
  1. Preheat oven to 350 F.
  2. Line a large baking tray with foil. Lay the tortilla chips evenly over the tray.
  3. Heat the oil in a large skillet over medium heat. Add the onions, peppers and corn. Cook for 3 minutes.
  4. Spread 1/4 of the cheese on the tortilla chips. Add the pepper mixture followed by the black beans and carrots. Top with remaining cheese.
  5. Bake in the oven for 8 minutes. Remove and dollop salsa over the nachos.  (Add the salsa after the nachos are cooked because it will make them soggy if you bake the chips with salsa.)
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White bean and sausage soup
White bean and sausage soup
Ingredients
  • 1 onion, small chop [add_to_cart id="721" style="border: none; display: inline"]
  • 2 garlic cloves, minced [add_to_cart id="609" style="border: none; display: inline"]
  • 1 celery rib, small chop [add_to_cart id="525" style="border: none; display: inline"]
  • 2 carrots, small chop [add_to_cart id="521" style="border: none; display: inline"]
  • 2 sweet Italian sausage, casing removed [add_to_cart id="673" style="border: none; display: inline"]
  • 1 tablespoon tomato paste [add_to_cart id="843" style="border: none; display: inline"]
  • 1 15 oz can diced tomatoes [add_to_cart id="575" style="border: none; display: inline"]
  • 1 15 oz can white beans [add_to_cart id="861" style="border: none; display: inline"]
  • 4 cups chicken stock [add_to_cart id="533" style="border: none; display: inline"]
  • 2 tablespoon parsley, chopped [add_to_cart id="615" style="border: none; display: inline"]
  • 1/2 teaspoon salt [add_to_cart id="795" style="border: none; display: inline"]
  • 1/4 teaspoon pepper [add_to_cart id="651" style="border: none; display: inline"]
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White pizza with arugula and artichokes
White pizza with arugula and artichokes
Never mind that pineapple you see on this pizza!  This fresh take on the classic crowd-pleaser is easy to customize to suite your family's taste.  Our kids love pineapple :) Ingredients
  • 1 package pre-made pizza dough
  • 3 tablespoons olive oil
  • 1/4 cup basil, chopped
  • 2 cups arugula
  • 1 8oz jar artichokes, drained
  • 1/2 cup ricotta cheese
  • 1/2 cup mozzarella
Instructions
  1. Preheat oven to 450 F.
  2. Roll the pizza dough out to fit a pizza tray. Drizzle the olive oil over the dough.
  3. Place the basil on the pizza followed by the arugula and artichokes.
  4. Drop the ricotta in teaspoons over the pizza and then sprinkle on the mozzarella.
  5. Bake for 15 minutes.
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