Newsletters: July - August 2007

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Cook's Corner

Sweet and Sour Pasta Salad
SERVES 8

1 package Eden® Organic Vegetable Spirals
1 can dark red kidney beans, drained
1 cup garbanzo beans, drained
1 cup black beans, drained
1/2 cup finely chopped green onion
1/4 cup finely chopped red onion
1 medium cucumber, chopped
1 medium red bell pepper, chopped
1 1/2 T dried basil

Dressing:
1/3 cup brown rice vinegar
1/4 cup olive oil
1/4 cup barley malt syrup
2 T soy sauce

Cook pasta as directed. Rinse, drain and place in a bowl. Add beans, vegetables and basil. Prepare dressing. Mix dressing into salad and serve.
Eden® Foods

Easy Baked Beans
SERVES 5

1 T olive oil
2 cloves garlic, pressed or minced
1 cup diced onion
1 can (15 ounce) great Northern beans
1/2 cup crushed tomatoes (Do not drain)
2 T barley malt syrup
1 T soy sauce
1 T brown mustard

Preheat oven to 350 degrees F. Heat oil, and sauté garlic and onions. Mix together all ingredients, and place in a casserole dish. Cover, bake for 25-30 minutes.
Eden® Foods

Cucumber and Cabbage Salad
SERVES 4-6

2-3 cups peeled and shredded cucumbers
2 cups shredded cabbage
3 T toasted sesame oil
1 T minced fresh ginger
1 T lemon juice
1 T rice wine vinegar
1 T soy sauce

Combine all ingredients. Let marinate a few hours or make a day ahead.
Sue Cavallo-Lay

Rice Salad
SERVES 6-8

2 cups brown rice, cooked
1/3 cup olive oil
1/2 cup orange juice
1/2 tsp crushed red pepper
2 T tamari soy sauce
1 tsp salt
2 T cider vinegar
1 cup chopped pineapple, fresh or canned
1/4 cup frozen peas, thawed
3 scallions, minced
1 stalk celery, chopped
1/2 cup raisins
1/2 cup peanuts, chopped
12 ounces bean sprouts

Cook rice according to package. While rice is cooking, combine all other ingredients. Allow rice to cool to room temperature. Then add rest of ingredients to rice, mix well and chill.
www.isga-sprouts.org

Curried Crunchy Bean Sprout Salad SERVES 4

1 package Fullei® Crunchy Mix sprouted beans
1/2 cup chopped parsley
1/4 cup mayonnaise or plain yogurt
2 T ketchup
2 T olive oil
1/4 tsp dill
1/2 diced red onion
1/2-1 T curry powder
Salt and pepper to taste
1 tomato, diced

Mix together all ingredients except tomato. Sprinkle diced tomato on top. Serve.
www.sproutpeople.com

Fresh Mozzarella Watermelon Salad with Purple Basil SERVES 6-8

2 cups seeded small watermelon balls
2 cups fresh mozzarella pieces
1 cup chopped fresh basil (purple or green)
1 bunch scallion, trimmed and chopped
1/3 cup extra virgin olive oil
Salt and pepper to taste
Balsamic vinegar as desired

Toss together the watermelon, mozzarella, basil, scallions and oil. Season with salt and pepper to taste. Serve over a bed of baby greens with crostini on the sides. Drizzle a bit of balsamic vinegar over if desired.
www.fabulousfoods.com

Zesty Grilled Seitan SERVES 4

1/4 cup white wine
1/4 cup apple cider vinegar
Zest and juice from one lime
Dash salt and pepper to taste
2 T olive oil
1 pound seitan

Whisk together all ingredients except the seitan. Marinate the seitan in the mixture for at least 45 minutes. Grill over hot coals, turning once and brushing with extra marinade as desired.
www.vegetarian.about.com

Mushroom Veggie Burger
MAKES 4-6 burgers

2 T oil of choice
1 onion, diced
1 clove garlic, minced
3 green onions, chopped
1/2 tsp cumin
3/4 cup diced fresh mushrooms
1 15-ounce can pinto beans, rinsed and drained
1 tsp chopped parsley
Salt and pepper
Oil for pan frying

Sauté the onions and garlic in the 2 tablespoons oil for 3-5 minutes, until onions are soft. Add the green onions, cumin and mushrooms and cook for another 5 minutes, until mushrooms are cooked. Set aside.

Mash the beans with a fork or a potato masher, or process in a food processor until well mashed. Add the mushrooms to the beans and add parsley, salt and pepper. Stir until well combined. Shape the mixture into patties. Heat about 2 tablespoons of oil and cook each patty until the veggie burgers are done, about 3 minutes on each side.
www.vegetarian.about.com

JohnÕs Summer Fruit Salsa
SERVES 4-6

1 medium papaya, peeled, seeded and diced
2 mangoes, peeled and diced
3 springs mint, chiffonade cut
1/3 cup diced red pepper
1/4 cup chopped fresh cilantro
Zest of 1/2 lime
Big pinch sea salt
1-2 T fresh lime juice.

Combine all ingredients. If serving with fish or chicken add 2-3 chopped green onions.
John Busch, New Leaf Market chef

Margarita Fruit Salad
SERVES 6

Tequila Orange Liqueur Dressing:
3 T Tequila
3 T orange-flavored liqueur (Triple Sec, Cointreau or Grand Marnier)
3 T orange marmalade
Juice of 1 lime, approximately 2 T

Fruit Salad:
4 cups sliced fresh strawberries
4 oranges, peeled, sectioned, and cut in small pieces
1 small honeydew melon, rind and seeds removed, cut in small pieces
1 small cantaloupe, rind and seeds removed, cut in small pieces

In a large bowl, mix together tequila, orange-flavored liqueur and lime juice. Add strawberries, oranges, honeydew and cantaloupe. Stir to combine and refrigerate for several hours or overnight to allow the flavors to blend. www.fabulousfoods.com

Mango Yogurt Pops
MAKES 12-16 popcicles

2 medium mangoes, seeded and peeled
1/2 cup water
1/4 cup sugar
1/4 cup lemon juice
3 6-ounce cartons vanilla yogurt

Blend all ingredients in a blender. Pour into popsicle molds and freeze.
Better Homes and Gardens, April 07