Organic Foods
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Good Foods Market & Cafe Recipes
| Fire Roasted Pepper and Mushroom Salad INGREDIENTS Serves 4 - 1 red pepper - 1 yellow pepper - 1 orange pepper - 10 large white or cremini mushrooms - juice of 1/2 lemon - olive oil - salt and pepper to taste - fresh thyme sprigs |
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| METHOD 1. Roast peppers on the BBQ over med-hi heat for 12-15 mins, turning regularly, until skin is blistered and wrinkled. Place in a large bowl, cover with a plate, and steam for 10 mins. 2. While peppers are roasting, toss whole mushrooms in a bit of olive oil and place cap side down on the grill. Roast for about 10 mins, until mushrooms release most of their water. 3. Skin and seed peppers when they have cooled enough to touch. Dab off excess water and cut into chunks. Thickly slice mushrooms. Place peppers and mushrooms in a bowl, drizzle with a little olive oil, add lemon juice, and season to taste with salt and pepper. 4. Place in serving bowl and top with fresh thyme. Serve. Adapted from www.vegandad.blogspot.com |
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| Watermelon Lemonade Ingredients: 6 cups watermelon 1 cup water 1/3 cup sugar, or use stevia as sweetener 1/2 cup freshly squeezed lemon juice |
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| Directions: Remove as many seeds as you can from the watermelon flesh. Place watermelon and water in a blender and blend until smooth. Strain liquid into a pitcher, along with sugar and lemon juice. Stir until sugar is dissolved. Refrigerate until chilled, and then serve. Adapted from www.coffeetea.about.com |
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| Balls of Energy Snack Ingredients: 1 small banana ½ cup chunky peanut butter ½ cup toasted wheat germ (raw wheat germ lighted browned in a dry skillet) Finely chopped peanuts, chocolate or carob chips, or shredded coconut for coating |
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| Directions: In medium bowl, mash together the banana and the peanut butter. Stir in the wheat germ. Roll individual tablespoons of the mixture into balls, and then roll the balls in one, or a mix, of the coatings listed above. Chill until firm. Makes 14 balls. Adapted from www.familyfun.go.com |
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| Garlic Quinoa with Parmesan Ingredients: 2 tbsp butter or olive oil 1 small yellow onion, diced small 3 to 4 cloves garlic, minced 2 cups Imagine Organic Vegetable Broth 1 cup uncooked quinoa 1/4 tsp unrefined salt, or to taste 1/4 cup Parmesan cheese |
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| Directions: In a medium sized pan, sauté the onion and garlic in butter or olive oil over medium-high heat for 3-5 minutes, until onions are just soft. Reduce heat to medium low. Add the vegetable broth and quinoa. Cover, and allow to simmer until liquid is mostly absorbed and quinoa is cooked, about fifteen minutes. Remove from heat, and gently mix quinoa to distribute any excess moisture. Season with salt to taste, and top with Parmesan cheese, or, for a vegan version, mix in nutritional yeast instead of the cheese. Feel free to add in any cooked vegetables to the finished dish as well. www.vegetarian.about.com |
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