Archive for Recipes

Tasty Tuscany Shrimp Stir-Fry

Serves 4

2 tablespoons sesame oil
1 red bell pepper, cut into thin strips
1 cup snow peas, trimmed
4 cups chopped Tasty Tuscany™
1 cup cherry tomatoes, cut in half
2 cloves garlic, minced
12 ounces large raw shrimp, peeled and deveined
1/4 cup Thai chili sauce
2 scallions, sliced

In a large skillet or wok over high heat, heat oil. Add bell pepper and snow peas and cook 2 minutes. Add Tuscan greens, tomatoes, and garlic and cook another 2 minutes. Add shrimp and cook 2 to 3 minutes or until shrimp are pink.

Stir in chili sauce and heat 1 minute or until hot. Sprinkle with scallions and serve.

 

Note: Round out your meal by serving this over some steamed white or brown rice.

Carnival Cauliflower Tacos

Serves 4

1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
3/4 teaspoon salt, divided
3 cups shredded coleslaw mix
3 tablespoons rice wine vinegar
3 tablespoons vegetable oil, divided
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
3 cups multi-color cauliflower florets, cut into bite-size pieces (see Note)
8 (6-inch) flour tortillas, warmed

In a small bowl, combine mayonnaise, sour cream, cilantro, lime juice, and 1/2 teaspoon salt; mix well and refrigerate until ready to use.

In another bowl, combine coleslaw, vinegar, and 1 tablespoon oil; toss until evenly coated and set aside.

In a medium bowl, add remaining 2 tablespoons oil, the chili powder, cumin, and remaining 1/4 teaspoon salt; mix well. Add cauliflower and toss until evenly coated.

In a large skillet over medium heat, cook cauliflower, covered, 5 minutes or until tender, stirring occasionally. Place coleslaw evenly down center of tortillas, then top with cauliflower and cilantro sauce. Serve immediately.

Note: Multi-color cauliflower makes these extra fun! We suggest using a variety of colors like purple, orange, and lime green cauliflower.

Roasted Greek “Lollipops” Salad

Roasted Greek "Lollipops" Salad

Serves 6

1/4 cup plus 1 tablespoon olive oil, divided
4 cups lollipop kale sprouts, cut in half
1 cup tomato chunks
1/2 cup pitted kalamata olives
2 tablespoons lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup crumbled feta cheese

In a large skillet over medium heat, heat 1 tablespoon oil until hot. Add lollipops and sauté 5 minutes or until tender.

Place lollipops in a large serving bowl. Add tomatoes and olives; set aside.

In a small bowl, whisk remaining 1/4 cup oil, the lemon juice, oregano, garlic powder, salt, and pepper. Pour mixture over vegetables and toss until evenly coated. Top with feta. Serve warm or chilled, as desired.

Rise ‘n’ Shine Brunch Bake

Serves 6

1 tablespoon vegetable oil
1 cup chopped sweet onion
2 cups chopped Salad Savoy
3/4 cup diced red bell pepper
1 cup sliced mushrooms
10 eggs
1/2 cup milk
1/2 teaspoon dried thyme leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded cheddar cheese

Preheat oven to 350 degrees F. Coat a 9- x 13-inch pan or 2.5-quart shallow casserole dish with cooking spray.

In a large skillet over medium-high heat, heat oil until hot; cook onion 8 to 10 minutes or until it starts to brown. Add Salad Savoy, bell pepper, and mushrooms and cook 4 to 5 minutes or until Salad Savoy is wilted. Remove from heat and set aside.

In a large bowl, whisk eggs, milk, thyme, salt, and pepper. Stir in cheese. Add vegetable mixture, mix well, and pour into casserole dish.

Bake 30 to 35 minutes or until center is firm. Serve immediately.

Country Sausage Soup

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Serves 4

2 tablespoons olive oil
3/4 cup chopped onion
3 cloves garlic, minced
4 cups chicken broth
3 potatoes, peeled and cubed
1 sprig fresh rosemary, removed from stem and chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (16-ounce) package smoked sausage, cut into 1/2-inch pieces
3 cups chopped Salad Savoy®

In a soup pot over medium-high heat, heat oil until hot. Saute onion and garlic 3 to 5 minutes, or until tender.

Add chicken broth, potatoes, rosemary, salt, and pepper; bring to a boil. Reduce heat to low and simmer 10 minutes. Add sausage and Salad Savoy and simmer 10 more minutes, or until heated through.

Artichoke Pesto Pizza

Artichoke Pesto Pizza

Serves 4

3 cups Lollipops® kale sprouts, divided
1/2 cup walnuts
1 clove garlic
1/4 teaspoon salt
1 tablespoon lemon juice
3/4 cup olive oil
1 (14-ounce) parbaked whole wheat pizza crust
1 1/2 cups shredded mozzarella cheese
1/2 cup quartered artichokes, drained
1/4 cup chopped sun-dried tomatoes
Parmesan cheese for sprinkling

Preheat oven to 400 degrees F. Coat a 12-inch round pizza pan with cooking spray.

In a food processor, combine 2 cups lollipop kale sprouts, the walnuts, garlic, salt, lemon juice, and olive oil. Process 30 to 60 seconds, or until pesto sauce is smooth.

Place pizza crust on pizza pan and spread evenly with 1/4 cup pesto sauce. Sprinkle with mozzarella cheese. Gently tear remaining 1 cup lollipop kale sprouts in pieces and place on top of cheese. Top with artichokes and sun-dried tomatoes.

Bake 10 to 12 minutes, or until cheese is melted and crust is golden. Sprinkle with Parmesan cheese, cut into slices, and serve.

Carnival Cauliflower Soup

Serves 6

1 head orange cauliflower, cut into small florets
6 cups chicken broth, divided
1 cup chopped onion, divided
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 head purple cauliflower, cut into small florets
1 cup half-and-half, divided

In a medium saucepan, combine orange cauliflower, 3 cups broth, 1/2 cup onion, 1/4 teaspoon salt, and 1/8 teaspoon pepper; set aside.

In another medium saucepan, combine purple cauliflower, the remaining 3 cups broth, 1/2 cup onion, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

Bring both saucepans to a boil over high heat, then reduce heat to low and simmer 20 to 25 minutes, or until cauliflower is very tender.

Using a blender or immersion blender, puree each saucepan separately until smooth (return to saucepans, if using a standard blender). Stir 1/2 cup half-and-half into each saucepan and simmer an additional 5 minutes, or until hot. To get its fun look, pour equal amounts of each soup into each bowl at the same time, and swirl with a knife.

Not-Your-Everyday Caesar Salad

Serves 6

1 cup mayonnaise
1/4 cup grated Parmesan cheese
4 anchovies
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 clove garlic
1/4 teaspoon black pepper
1 head Salad Savoy®, shredded
1 cup croutons

In a blender, combine all ingredients except Salad Savoy and croutons: blend 1 to 2 minutes, or until smooth and creamy.

Place Salad Savoy in a large bowl and toss with the dressing. Top with croutons and serve immediately.

Fancied-Up French Dip

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Serves 4

1-1/2 cups vegetable oil
1/4 cup all-purpose flour
1 teaspoon garlic powder, divided
1/2 teaspoon black pepper, divided
20 Lollipops® kale sprouts, washed and dried very well
Salt for sprinkling
1-3/4 cups beef broth
1 1/2 pounds thinly sliced deli roast beef
1/3 cup sliced roasted red bell peppers, drained
4 hoagie rolls, split in half

In a deep saucepan over medium heat, heat oil until hot.

In a shallow dish, combine flour, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper; mix well. Coat Lollipops kale sprouts with flour mixture.

Place Lollipops kale sprouts in oil and fry 1 to 2 minutes, or until crispy. Remove with slotted spoon to paper towel-lined plate. Sprinkle lightly with salt and set aside.

In a large skillet over medium heat, bring broth, the remaining 1/2 teaspoon garlic powder, and remaining 1/4 teaspoon pepper to a boil. Reduce heat to low, then add roast beef. Cook 1 minute, or until beef is warmed through.

Place beef evenly in each roll, then top with roasted red peppers and fried Lollipops kale sprouts. Serve with broth in a bowl for dunking.

Pickled Lollipops® Kale Sprouts

Pickled Lollipops Kale Sprouts

Yields 16

16 kale sprouts (Lollipops)
4 cloves garlic, sliced
4 sprigs fresh dill
6 cups water
2 cups white vinegar
1 tablespoon sugar
2 tablespoons salt

  • In 2 large jars or a glass bowl, combine lollipop kale sprouts, garlic, and dill; set aside.
  • In a medium saucepan over medium-high heat, bring water, vinegar, sugar, and salt to a boil. Remove from heat; let cool. Pour mixture over sprouts.
  • Cover and chill overnight before serving.