Poached Pear, Prosciutto & Gorgonzola Salad Recipe

Sweet pear comes together with crispy prosciutto and Gorgonzola cheese to make a salad that’s sure to please!

INGREDIENTS

• 1 Fresh Express Pear Gorgonzola Salad Kit
• 3 Slices Prosciutto, 1/16th in. Slice
• 3 Halves Bosc Pear, Halved, Cored
• 2 Each Star Anise, Whole
• 16 Fl. Oz Red Wine
• 2 Each Clove, Whole
• 1 Cinnamon Stick
• ¼ Cup Granulated Sugar
• 16 Fl. Oz. Water

INSTRUCTIONS

• Preheat a convection oven to 375°.
• In a medium sauce pot combine star anise, red wine, cloves, cinnamon, and water.
• Bring the sauce pot to a light simmer and add Bosc pear halves.
• Continue to simmer for 20 minutes or until pear is soft to the touch but still has structure.
• Place the prosciutto on a parchment lined baking sheet; bake for 8 minutes or until golden brown and crispy.
• Remove pears from poaching liquid and allow chilling under refrigeration.
• Mix Fresh Express Pear Gorgonzola Salad Kit in a mixing bowl and toss with salad dressing.
• Garnish with crispy bits of prosciutto and shingled slices of the poached pears.

Citrus Salad with Honey Walnut Vinaigrette

Juicy citrus, crunchy almonds, and tangy feta blend perfectly together over a bed of buttery greens for a colorful,
mouthwatering salad! Easy to make in under 10 minutes, this salad is designed to impress your guests (and their taste buds).

INGREDIENTS

Salad

• 1 package of Vertical Roots Beautiful Butter lettuce (or Green Butter Living Lettuce)
• ¼ Grapefruit
• ½ Orange
• 1 Rainbow Radish
• Feta Cheese
• Dry Roasted Almonds
• Fresh Cilantro
• Pinch of Salt + Pepper

Dressing

• ½ lemon (about 4 tbsp.)
• 4 tbsp. olive oil
• 2 tsp. honey
• 2 tsp. Dijon mustard
• Pinch of Salt + Pepper

DIRECTIONS

Salad

• Beautiful Butter in favorite salad bowl or dish
• Remove rinds, and slice grapefruit and orange into bite size pieces; add as much as you like!
• Roughly chop almonds
• Thinly slice Rainbow Radish
• Crumble feta cheese
• Pick fresh cilantro leaves and add a pinch of salt and pepper on top to finish
• Pour vinaigrette over salad or leave on the side

Dressing

• Use a 1:1 ratio for your lemon juice and olive oil
• Roll lemon back and forth on counter to release the juices from the citrus
• Cut and squeeze lemon juice in a bowl with oil, dijon, honey, and salt and pepper
• Whisk until emulsified!
• Adjust the ingredients to your taste!

Rotisserie Chicken Caesar Supreme

Start with a Fresh Express Caesar Supreme salad kit then grab a rotisserie cooked chicken at the supermarket to add even more great flavor to your Caesar salad. Make a hearty and delicious meal in less than 15 minutes!

INGREDIENTS

• Fresh Express Caesar Supreme Kit
• 1 rotisserie chicken, breast meat pulled off the bone, shredded or cut into bite sized pieces
• 1 1/2 cups chopped green beans (or use asparagus spears if preferred), steamed until just tender
• 3/4 cups grape tomatoes, cut in half

INSTRUCTIONS

• Place salad greens in salad bowl and toss with the dressing and cheese packets.
• Divide onto plates and top with the chicken, green beans (or asparagus), tomatoes and croutons and serve.

INGREDIENTS

• Fresh Express Caesar Supreme Kit
• 1 rotisserie chicken, breast meat pulled off the bone, shredded or cut into bite sized pieces
• 1 1/2 cups chopped green beans (or use asparagus spears if preferred), steamed until just tender
• 3/4 cups grape tomatoes, cut in half

INSTRUCTIONS

• Place salad greens in salad bowl and toss with the dressing and cheese packets.
• Divide onto plates and top with the chicken, green beans (or asparagus), tomatoes and croutons and serve.

Farmhouse Salad with Cauliflower and Asparagus

A fresh and delicate way to start any meal. Pairs beautifully with crisp white wine.

INGREDIENTS

• Fresh Express Organic Baby Spinach
• 3 Farm Direct asparagus spears, blanched and chopped into bite size pieces
• 1 cup cauliflower, cut into small florets, blanched
• 1 ear of corn, shucked and blanched

INSTRUCTIONS
In a bowl, toss all ingredients.
Add desired amount of dressing, and toss again until dressing is well incorporated.

DRESSING INGREDIENTS

• 1/2 cup extra virgin olive oil
• 4 Tablespoons fresh lemon juice
• 1/2 teaspoon organic lemon zest
• 1 garlic clove, minced
• 1 teaspoon shallot, minced
• 1 teaspoon honey
• 2 teaspoons thyme, finely chopped
• Salt & pepper to taste

DRESSING INSTRUCTIONS

• In a bowl, mix lemon juice, lemon zest, honey, thyme, garlic and shallot all together.
• In a slow steady stream, gradually whisk in olive oil.
• Pour into a small jar and shake well before using.
• Dressing can also be saved in the refrigerator up to two weeks.

Savory Bacon & Guacamole Stuffed Potatoes

INGREDIENTS

• 1 bag Nature’s Way Steam It! Sweet Potatoes
• 1 tablespoon vegetable oil
• 1 (8-ounce) WHOLLY GUACAMOLE® Organic Guacamole
• ¼ cup sour cream
• ¼ cup chopped green onions
• ¼ cup HORMEL® Real Bacon Pieces

DIRECTIONS

1. Heat oven to 400°F.
2. Wash sweet potatoes. Rub with oil and place on baking sheet. Bake 45 minutes or until tender.
3. Let stand 10 minutes. Cut slit in top of potato and stuff with guacamole. Top each with 1 tablespoon sour cream, green onions and bacon pieces.

Red Grape and Walnut Sweet Potato

INGREDIENTS

• 2 cups Pacific Trellis premium red seedless grapes
• 4 sweet potatoes
• 1 tsp grapeseed oil
• 2 cups walnuts
• 4 oz. goat cheese crumbles
• 2 Tbsp. Agave Syrup
• ¼ tsp. cinnamon
• ¼ tsp. nutmeg
• salt and pepper to taste

INSTRUCTIONS

1. Preheat oven to 400 ºF.
2. Line a baking sheet with foil. Pierce several holes in all sweet potatoes with a fork. Bake for 40-50 minutes until potatoes are tender. Remove sweet potatoes from oven, slice in half and let cool.
3. Increase the oven temperature to 450 ºF
4. On a non-stick baking sheet, lightly drizzle grape seed oil over Pacific Trellis red seedless grapes. Season lightly with salt and pepper. Toss to coat evenly.
5. Roast Pacific Trellis red seedless grapes for 20-25 minutes or until skin begins to break. Remove from oven and let cool.
6. Now that sweet potatoes are cooled, remove the inner flesh from each half and set aside.
7. Combine the sweet potato flesh, walnuts, cinnamon, nutmeg, agave and a dash of salt and pepper in a large bowl. Add 3oz of goat cheese crumbles and save 1oz for topping. Mix ingredients well.
8. Fill sweet potato skins with mix and re-heat for 15 mins.
9. Top slices with roasted Pacific Trellis red seedless grapes and remaining goat cheese.
10. Drizzle with Agave syrup.
11. Enjoy!

Wholly® Guacamole Chicken Salad

INGREDIENTS

• 1½ cup shredded chicken
• 1 (8-ounces) package WHOLLY® GUACAMOLE CHUNKY GUACAMOLE
• ½ cup shredded carrots
• ½ cup diced celery
• ½ cup chopped red cabbage
• ¼ cup diced jicama
• ¼ cup chopped cilantro
• Juice of 1 lime
• Cracked pepper to taste
• Sea salt to taste
• 1 sweet red bell pepper, halved and hollowed

DIRECTIONS

• Combine ingredients in a bowl.
• Add mixture to bell pepper.

Chipotle-Lime Shrimp and Guacamole Tacos

This will become your go-to Mexican shrimp tacos recipe for every time you crave tacos! With smoky chipotle flavor and a heap of guacamole in the center, it’s what you would find at a restaurant, but in the comfort of home.

Prep Time: 40 min
Cook Time: 5 min
Total Time: 45 min

INGREDIENTS

• 12 ounces shrimp, peeled and deveined
• 1 tablespoon canola oil
• 1 tablespoon chipotle peppers in adobo sauce, minced
• 2 teaspoons grated lime rind
• 2 teaspoons fresh lime juice
• ⅛ teaspoon kosher salt
• 1 (8-ounce) package WHOLLY GUACAMOLE® Classic Guacamole
• 8 corn tortillas, heated

TOPPINGS

• shredded cabbage
• sliced jalapeños
• sliced radishes
• fresh cilantro leaves
• crumbled cotija cheese
• fresh lime wedges

DIRECTIONS

1. 1. In medium bowl, combine shrimp and next 5 ingredients. Cover and chill 30 minutes.
2. Heat oil in large cast-iron skillet over medium-high heat. Add shrimp and cook 1 to 2 minutes per side or until charred and cooked through.
3. Divide guacamole evenly among corn tortillas. Place shrimp over guacamole. Top with desired toppings.

Eat Smart® Broccoli Skewers

INGREDIENTS

• 2 cups of Eat Smart® Broccoli Florets
• 2 cups baby bell peppers
• 1 cup cherry tomatoes
• ½ red onion – wedges
• Bamboo skewers
• 2 tablespoons olive oil
• Salt and pepper taste

Blanch broccoli for 3 min in boiling water, then drain into ice bath. Thread skewers with broccoli florets alternating with any combination of mini pepper, cherry tomatoes or red onion wedges. Brush lightly with olive oil, sprinkle with salt and pepper. Grill over medium heat until lightly charred on both sides.

NUTRITION PER SERVING:
Calories: 121, Fat: 7.25 g, Cholesterol: 0 mg, Carbohydrate: 11.25 g, Sodium: 301 mg

Serves 4

Lemon and Parmesan Roasted Asparagus

INGREDIENTS

• 1 bunch thin asparagus spears, trimmed
• 3 tablespoons olive oil
• 1 ½ tablespoons grated Parmesan cheese
• 1 clove garlic, minced
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper
• 1 tablespoon lemon juice

DIRECTIONS

Step 1
Preheat an oven to 425 degrees F (220 degrees C).

Step 2
Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.

Step 3
Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

Asparagus is low in calories and a great source of nutrients, including fiber, folate and vitamins A, C and K. Just half a cup of asparagus contains 1.8 grams of fiber, which is 7% of your daily needs.

Apple Cinnamon Chia Pudding

If you are committed to eating healthier in the new year, you can still enjoy dessert with our luscious Chia pudding topped with sautéed Fuji apples. It’s not too sweet and is also gluten free and high in protein, thanks to the yogurt and chia seeds. This recipe can easily be made non-dairy as well.

INGREDIENTS

Chia Pudding:

• 6 tablespoons chia seeds
• cup of milk (regular or nondairy)
• 1/2 cup plain yogurt (regular or nut-based)
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice

Sautéed Apples

• 2 Fuji apples, peeled and diced
• 1 tablespoons unsalted butter
• 2 tablespoons maple syrup
• 1/4 teaspoon cinnamon

METHOD

1. To make the pudding; combine the chia seeds, milk, yogurt, maple syrup, vanilla and lemon juice in a bowl, mix well to combine. Transfer to an airtight container and refrigerate until set, at least 1 hour or up to 12 hours.
2. To make the sautéed apples; melt the butter in a non-stick skillet over medium heat, add the maple syrup. When the mixture begins to bubble add the diced ap-ples and sauté until the apples have golden brown and caramelized, about 20-25 minutes. Turn off the heat and mix in the cinnamon. Set aside to cool slightly.
3. Before serving, stir the chia pudding well then divide into individual serving dishes, top with warm sautéed apples and serve, or refrigerate until chilled if de-sired.