Two-Step Tomatillo-Lime Dressing

This is our 100th post--exciting!

And to celebrate, we're sharing a delicious, light tomatillo-lime dressing. And it's incredibly easy! Take advantage of this warm spring weather and pack a salad to take to the park!

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Main Ingredient(s): Tomatillo Tomatoes 

What You'll Need: 

• 3 tomatillos, husked and quartered
• 1/2 cup lightly packed cilantro leaves
• 1/3 cup vegetable oil
• 1/4 cup fresh lime juice
• 1/2 jalapeño chile, coarsely chopped
• 2 teaspoons finely chopped garlic
• 1/2 teaspoon dried oregano

Directions: 

1. Mix ingredients in blender until smooth.
2. Salt to taste. 

*Makes about 1 cup. Can be made up to 1 day ahead. Cover; refrigerate. stir before serving.

For the original recipe, please visit shape.com. 

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Vegetarian Avocado Melt

Looking to keep up with your New Year's resolutions? Try this scrumptious vegetarian option packed with nutrients and delicious, healthy flavors. 

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Main ingredient:

What you'll need:

• 4 slices whole-grain bread, lightly toasted
• 1 avocado, sliced
• 1 cup sliced mushrooms
• 1/3 cup sliced toasted almonds
• 1 tomato, sliced
• 4 slices Swiss cheese 

Instructions:

1. Preheat the oven broiler
2. Lay toasted bread on baking sheet; top each with 1/4 of the avocado, mushrooms, almonds, and tomato slices
3. Top each with a slice of Swiss cheese
4.  Broil the open-face sandwiches until the cheese melts and begins to bubble (about two minutes) 
5. Service warm, and enjoy!

For the original recipe, visit allrecipes.com.

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Spinach Pomegranate Salad

Did you know that Pomegranates are a good source of antioxidants, ascorbic acid, vitamin K, Potassium, Iron, and Fiber? 

Try this delicious and healthy holiday salad this week!

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Main ingredient:

What you'll need:

• 10 ounces spinach leaves, rinsed and drained
• 1/4 red onion, sliced very thin
• 1/2 cup walnut pieces
• 1/2 cup crumbled feta
• 1/4 cup alfalfa sprouts (optional)
• 1 pomegranate, peeled and seeds separated
• 4 tablespoons balsamic vinaigrette 

Instructions:

1. Place spinach in salad bowl.
2. Drizzle with balsamic vinaigrette.
3. Top with red onion, walnuts, feta, and sprouts.
4. Sprinkle pomegranate seeds over the top. 
5. Enjoy!

For the original recipe, visit Allrecipes.com. 

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Fresh Pumpkin Puree | How To Guide

We often think of Pumpkins as they appear on All Hallow's Eve... but, have you ever baked with fresh pumpkin? De-li-cious. 


However, remember to choose sugar pie pumpkins (like those in this week's basket) or other flavorful varieties. Small and sweet, they're perfect for your culinary needs. (Field pumpkins, which are bred for perfect jack-o'-lanterns, tend to be too large and stringy for baking.)

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There are three ways to transform an uncooked pumpkin into the puree used in baking:

Baking Method

• Cut the pumpkin in half and discard the stem section and stringy pulp. Save the seeds to dry and roast
• In a shallow baking dish, place the two halves face down and cover with foil
• Bake in a preheated 375 degrees F (190 degrees C) oven for about 1½ hours for a medium-sized sugar pumpkin, or until tender
• Once the baked pumpkin has cooled, scoop out the flesh and puree or mash it
• For silky smooth custards or soups, press the pumpkin puree through a sieve

Boiling Method

• Cut the pumpkin in half, discarding the stringy insides
• Peel the pumpkin and cut it into chunks
• Place in a saucepan and cover with water
• Bring to a boil and cook until the pumpkin chunks are tender
• Let the chunks cool, and then puree the flesh in a food processor or mash it with a potato masher or food mill

Microwave Method 

• Cut the pumpkin in half, discarding the stringy insides
• Microwave on high power for seven minutes per pound, turning pieces every few minutes to promote even cooking. Process as above
• You can refrigerate your fresh pumpkin puree for up to three days, or store it in the freezer up to six months, enabling you to enjoy fall pumpkins for months to come

For the original instructions, please visit Allrecipes.com. 

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Grandma's Green Bean Casserole

We all know the Turkey's the star of Thanksgiving, but how about this delicious veggie side? Add a splash of color to your plate with a dish everyone will crave this time next year! 

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Main ingredient:

What you'll need:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1/4 cup onion, diced
• 1 cup sour cream
• 3 (14.5 ounce) cans French style green beans, drained
• 2 cups shredded Cheddar cheese
• 1/2 cup crumbled buttery round crackers
• 1 tablespoon butter, melted

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
3. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
4. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

For the original recipe, visit Allrecipes.com.

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Cabbage Stuffed Pita Pockets

While cabbage may seem boring and bland, combine your fresh onions, cabbage, and carrots and this recipe won't disappoint! 

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Main Ingredient(s):

What You'll Need: 

• 1 pound lean ground beef
• 1 head cabbage, cored and chopped
• 1/2 onion, chopped
• 1 cup shredded carrots
• 1 (4.5 ounce) can mushroom stems and pieces, drained
• salt and ground black pepper to taste
• 6 whole wheat pita breads, halved
• 1 cup shredded mozzarella cheese

Directions: 

1. Heat a large skillet over medium-high heat and cook and stir the ground beef until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer ground beef to a bowl; set aside.
2. Cook and stir the cabbage, onion, carrots, and mushroom in the skillet over medium-high heat until the vegetables are tender, 5 to 7 minutes. 
3. Stir in the beef, and season with salt and pepper.
4. Fill each pita half with the hot cabbage mixture. Top with mozzarella cheese.

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