Grilled Chicken Kabobs
1/3 cup fresh lemon juice
1 tablespoon soy sauce
2 garlic cloves, minced
½ teaspoon salt
½ teaspoon ground black pepper
2/3 cup olive oil
6 chicken kabobs
Whisk lemon juice, soy sauce, garlic, salt and pepper in medium bowl; slowly whisk in oil. Pour marinade over raw chicken skewers and refrigerate for two hours. Prepare grill—preheat to medium-high. Grill chicken kabobs until meat is cooked through, about 7-8 minutes per side.
Recipe Courtesy of New Frontiers Natural Marketplace
Flagstaff | Prescott | Sedona | Solvang | San Luis Obispo
Caramelized Fennel & Onion Bruschetta
½ cup red onion, thinly sliced
½ cup fennel, thinly sliced
1 tablespoon olive oil
Pinch of salt
Pinch of pepper
½ cup feta
Slice baguette in 1/8” thick slices and place on cookie sheet. Brush lightly with olive oil. Place under the broiler and cook until lightly toasted. Keep an eye on it.
Thinly slice red onion and fennel bulb using a mandoline or food processor. Heat olive oil in nonstick skillet over medium high heat. Add fennel, red onion, salt and pepper. Cook until onions and fennel are caramelized, about 13 minutes, stirring occasionally. Remove from heat, add feta, and stir until well combined.
Top each baguette slice with fennel, onion & cheese mixture.
Recipe provided by Chef Stephanie Green, RD
The 5 Minute Market Chef
Roasted Beets with Walnut Gorgonzola/Feta Dressing
2 lbs beets, trimmed and halved
3 tablespoons olive oil
½ teaspoon coarse salt
½ teaspoon dried thyme
¼ teaspoon black pepper
1 bunch arugula, well-washed and torn apart
Walnut gorgonzola dressing ingredients
3 tablespoons extra-virgin olive oil
½ cup chopped walnuts
½ red onion, thinly sliced
3 tablespoons chopped fresh basil leaves
2 tablespoons balsamic vinegar
¼ teaspoon coarse salt or to taste
4 ounces Gorgonzola or feta cheese
¼ cup light or heavy cream
Roasted beets directions
Preheat the oven to 425 degrees.
Wash, peel, and cut the beets into halves or quarters. Place the beets, 2 tablespoons olive oil, ¼ teaspoon salt and 1/8 teaspoon pepper in a roasting pan and cook until the beets are tender, about 40 minutes. Remove and cool. When the beets have cooled, cut them into smaller bite-sized pieces.
Place the beets in a medium-sized mixing bowl and toss with the remaining olive oil and salt and pepper to taste.
Place a large skillet over medium-high heat. When it is hot, add the extra-virgin olive oil then add the walnuts and cook until they are browned, about 2 to 3 minutes, checking frequently. Transfer to a small mixing bowl and cool to room temperature. Add the onion, basil, vinegar and salt.
Place the Gorgonzola cheese and cream in a blender or food processor fitted with a steel blade and process until smooth. Transfer to the bowl with the walnuts and combine. Mixture will be thick.
Place arugula on plate and top with beets. Serve immediately with a large dollop of walnut gorgonzola dressing.
Courtesy of Mary Heitmeyer of Healthy U TV