Love Grown Peach Crisp

Ingredients

• 5 large or 6 Medium Peaches (preferably organic and local), washed
• 3 tablespoons Maple Syrup (Grade A)–depending on the sweetness of the peaches use more or less
• 2 teaspoons Cinnamon
• 1/4 teaspoon (or more if you’re feeling SPICY) Freshly Grated Ginger
• 1/4 teaspoon Ground Nutmeg
• 1 1/2 – 2 Cups of your FAVORITE flavor of Love Grown Foods: Original Agave Naturals

Preparation

Preheat oven to 350*. Heat a large pot of water on the stove (big enough to submerge all of the peaches). Bring water to a boil and carefully add peaches. Boil for 1-2 minutes (or until skin can easily be removed) and remove peaches and place them in a strainer. Run cold water of the peaches and let cool until they can be handled. Carefully (as to not be burned) remove skins from the peaches. Slice the peaches in half and remove the pits. Roughly chop the peaches into large, bite-sized chunks. Place into a large bowl and add stir in the maple syrup, cinnamon, ginger, and nutmeg. Pour peach mixture into a pie dish. Take the granola and pour the granola into the bowl where the peaches just were–mixing around to pick up the remaining juices. Pour granola evenly over the peaches. Cover with tin foil and bake in the oven for 25-30 minutes–or until peaches begin to bubble.  Remove tinfoil and bake for 5 more minutes or until top is slightly golden and toasted. Serve warm or cold as breakfast with milk or yogurt or as dessert with homemade whip cream or ice cream!

The best part about this recipe is that there is NO butter, NO refined flour, and NO junk that often fills dishes like these. It is SO easy to make and a GREAT way to enjoy the incredible, succulent fruits of the season. Try adding in strawberries or raspberries. You can even add in rhubarb!

Spanish Omelet

Ingredients

• Olive Oil
• 5 Medium Fingerling Potatoes, washed, halved and sliced thinly
• 4 eggs (2 whole eggs, 2 egg whites)
• Garlic Powder
• Dill
• Salt and Pepper
• 1 Tablespoon Fresh Cilantro
• 1 Tablespoon Fresh Basi, torn into smaller pieces
• 3 Tablespoons Red Onion, chopped
• 3 Tablespoon Broccoli Florets, chopped
• 6 String Beans, ends removed and cut in half

Sautee the veggies

Broil until top is slightly brown

Loosen from the pan and enjoy!

Preparation

In a medium cast-iron skillet (or a skillet that can go in the oven), heat enough olive oil to cover the pan (1 tablespoon) over medium-high heat. Add potatoes and cover. Cook for 10 minutes (stirring occasionally)–or until tender. Potatoes should be lightly browned and moisture will build up. (Be careful lifting the top.) While potatoes cook, preheat the oven to 500* and in a small bow beat the 2 whole eggs, 2 egg whites, a sprinkle of garlic powder, dill, fresh basil and cilantro and a dash of salt and pepper (set aside). Once potatoes are tender, add the onions and cover again for 5 minutes. Then add the broccoli florets and string beans, stirring occasionally (uncovered) cook for 5 more minutes. Add 1 tablespoon more olive oil to the pan–distributing evenly, and then pour in the eggs–circling the pan so that the eggs reach all edges and cover the veggies evenly. Turn heat to medium-low and cook 3-5 minutes, or until eggs begin to turn white and edges slightly lift from the side of the pan. Transfer the pan into the oven and cook 2-3 more minutes, or until slightly browned and the eggs are no longer a liquid. Carefully remove from oven. Using a spatula, loosen omelet from the pan and transfer onto a plate. Enjoy alone or with salsa.

This is great with various veggies (i.e. roasted belle peppers,  olives, squash, zucchini etc.) The potatoes make this a “Spanish” omelet, but feel free to make more of a “frittata” with any veggies. It is also wonderful with some Cilantro Lime Salsa or fresh pesto on top (see sauces and marinades) or grated cheese.

Broiled Scallops and Pasta in a Light White Sauce (Serves 2)

Ingredients

Cilantro Orange Soy Marinade

• 12 Large Scallops
• 2 Tablespoons Soy Sauce
• 1 Tablespoon Apple Cider Vinegar
• 1 Tablespoon Sesame Oil
• 2 Tablespoons Orange Juice
• 1 Teaspoon Aji-Mirin Sweet Rice Cooking Sauce
• 1 Teaspoon Rice Vinegar
• 1 Tablespoon Fresh Cilantro, minced
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Grated Fresh Ginger
• 2 Cloves Garlic, minced

Pasta

• 1/2 lb Whole Wheat Spaghetti
• Fresh Grated Parmesan Cheese (to top)

Caramelized Onions and Mushrooms

• 1/4 Red Onion, sliced
• 1/2 Cup Baby Bello Mushrooms, sliced
• 2 Cloves Garlic, minced
• 1 Tablespoon Olive Oil
• Sprinkle of Garlic Powder

Preparation

Rinse and dry scallops. In a glass container, mix all the ingredients of the marinade. Add scallops and let marinate for up to one hour in the fridge. In a large sauce pan, boil enough water for the pasta. Cook pasta as directed or to your liking. Pre-heat oven to Broil (500*). In a large skillet, over medium-high heat, heat olive oil. Add mushrooms and onions and sautee until onions caramelize and until mushrooms toast slightly (about 15 minutes).  Add cloves of garlic after 5 minutes of cooking. Sprinkle with garlic powder and set aside. While  mushrooms and onions cook, and once oven in preheated, place scallops individually into a small 4X8” ceramic dish (do not include marinade–scallops should have some of the cilantro on them, but you will discard the marinade.) Place scallops on top rack, broil for 8-10 minutes, flipping once. Scallops will create a juice in the pan, once removed from the oven do not discard this juice.

To serve, place a serving of whole wheat pasta into each bowl, 6 scallops and half of the scallop juice, and half of the caramelized onions and mushrooms. Top with a drizzle of olive oil, freshly grated cheese, and pepper. Enjoy.

This creation turned out better than I thought! The marinade for the scallops is DELICIOUS! I love how this meal is very light. The sauce for the pasta is tasty, but not heavy. If you’d like, you could add baby tomatoes, halved, to the onions and mushrooms after 10 minutes.

Scones and Love

Ingredients

• 1 Box Gluten-Free Pantry MUFFIN/SCONE MIX
• 1 Teaspoon Cinnamon
• 1 Tablespoon Milled Flaxseed
• 1 Tablespoon Raw Sunflower Seeds
  
• 5 Tablespoons Coconut Oil
• 3 Tablespoons Peanut Butter
• 1/4 Cup Rice Milk
• 1/4 Cup Orange Juice
• 1 Egg
• 1 teaspoon Vanilla Extract
  
• 1/4 Cup Chopped Almonds
  
• 1/4 Cup Chocolate Chips (I like the bittersweet minis)
  
• 2 Tablespoons Dried Cranberries

• 

Preparation

Preheat oven to 375*. In a large mixing bowl beat together the entire bag of Muffin & Scone Mix, flaxseeds, sunflower seeds, coconut oil,  peanut butter and cinnamon. (Should form a course meal.) In a separate bowl mix the rice milk, orange juice, egg and vanilla (reserve the liquid that coats the bowl to brush onto scones before baking). Slowly add the liquid ingredients to the dry until thoroughly mixed using a beater. Fold in the almonds, chocolate chips, and cranberries. Dollop 1/4 cup sized scones onto a non-stick cookie sheet, brush with any remaining liquid from the liquid bowl and bake 15 minutes or until golden. Enjoy with tea!

These are SOOO delicious and can be made as stated on the box or as above (with added goodies)! Other great additions are bananas, walnuts, fresh cranberries, cashew butter, almond extract etc. The possibilities are endless!

Cilantro Orange Soy Marinade (DELICIOUS!)

Ingredients

• 2 Tablespoons Soy Sauce
• 1 Tablespoon Apple Cider Vinegar
• 1 Tablespoon Sesame Oil
• 2 Tablespoons Orange Juice
• 1 Teaspoon Aji-Mirin Sweet Rice Cooking Sauce
• 1 Teaspoon Rice Vinegar
• 1 Tablespoon Fresh Cilantro, minced
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Grated Fresh Ginger
• 2 Cloves Garlic, minced

Uses

This is WONDERFUL for fish, seafood, veggies, or chicken. This amount is good for 1 chicken breast or 2 fillets of fish. It can be used with tofu as well.

Grilled Sweet Corn on the Cob

Ingredients

• Sweet Corn (1 per person), husks removed
• Olive Oil (1-2 teaspoons per corn depending on it size)
• Lime Juice
• Sea Salt and Cracked Pepper

Preparation

Heat grill to high. Place each individual corn on a square piece of tinfoil (big enough to fully wrap corn). Lightly drizzle each corn with olive oil and lime juice, rolling it to evenly distribute liquids. Lightly sprinkle with sea salt and cracked pepper and tightly roll up tinfoil around each corn. Place the corn on the grill for 5 minutes, then roll it over half way and grill for another 5 minutes. CAREFULLY remove corn from the tinfoil and grill for another 3-5 minutes. Roll it over and grill another 3-5 minutes or until corn is tender. Serve warm!

This is a very quick and easy way to make corn, BUT YOU HAVE TO BE CAREFUL NOT TO BURN YOURSELF! I suggest even using hot pads when removing the tinfoil. As a NOTE* when preparing the corn with the olive oil and lime juice, do each corn individually, one at a time (drizzling and wrapping it up before moving on to the next one) so olive oil doesn’t slide off the tinfoil and make a mess. Also, note that each grill will cook differently so adjust cooking time accordingly.

Roasted Asparagus

Ingredients

MARINADE

• 1 tablespoon Whole-Grain Mustard (WE LOVE Sauce For A Cause Gourmet Mustard)
• 2 teaspoons Lime Juice
• 1 Clove Garlic, minced
• 1 teaspoon dried Tarragon
• 1/2 teaspoon Dill Weed
• 2-3 tablespoons Olive Oil
• Sea Salt and Cracked Pepper

• 1 bundle Asparagus

Preparation

Preheat Oven to BROIL (500*F). In a small boil whisk together the ingredients of the marinade with a fork. Place washed asparagus (bottom part of the trunk removed) in a baking dish (13X9 glass plan). Pour marinade evenly over asparagus and roll asparagus around–distributing the marinade. Place in oven and bake 10-15 minutes or until asparagus are slightly charred, but still tender–stirring occasionally. Serve warm. ENJOY!

This is an easy, go-to recipe for that is so quick and one of my FAVORITES! Asparagus come into season in the spring and I LOVE the thin, skinny ones! They are SO delicious. I tend to let mine get a little crispiness to them to add flavor. Plus they are SO healthy and you are getting ALL the health benefits of Olive Oil and Garlic as well…SO HEALTHY and SO DELICIOUS! TIP: breaking the bottom end of each asparagus vs. cutting them is better. (Don’t ask me why–it is just the best way it is done…)

*Note–each oven and pan will cook differently, the goal is to have bright green, crisp asparagus with a little bit of crispiness. (This may require you decrease your temperature. Constantly watch and stir asparagus if your oven tends to be hotter.)

Lamb Bugers with Sauteed Mushrooms, Caramelized Onions and Swiss Cheese

Ingredients

• 1 lb lamb (or turkey, or lean beef)
• 1/4 cups of your FAVORITE BBQ sauce
• 1 tablespoon Whole-Grain Mustard (WE LOVE Sauce For A Cause Gourmet Mustard)
• Garlic Powder
• Oregano
• Dill Weed
• Dried Mint
• Tarragon
• 1 tablespoon Maple Syrup
• Sea Salt and Fresh Ground Pepper

Topping

• 1-2 tablespoons Olive Oil
• 1 cup Mushrooms, sliced
• 1/4 red onion, sliced
• 8 slices of Sharp, Aged Swiss Cheese

Preparation

Heat grill to high. In a bowl mix meat and BBQ sauce, mustard, spices and maple syrup. I like more spices than less–I use anywhere from 2-3 teaspoons on each. Form into 4 patties–about 1 inch thick…and 4 inches in diameter.

In a fry pan, over medium-high heat, add olive oil, onions and mushrooms and sautee until mushrooms are tender and onions are caramelized (about 10 minutes).

While onions and mushrooms cook, place on the grill and cook 4-5 minutes per side…or until cooked to your liking. Once you flip the burgers, with 1 minute remaining add 2 slices of cheese to each burger and let melt. Top burgers with caramelized onions and mushrooms and enjoy with bbq corn on the cob and roasted asparagus!

Lamb is a high-protein lean meat that has succulent flavor! These burgers are SO delicious and a great summer treat! Plus, topped with the mushrooms and cheese makes them even more delicious! I even put a smear of pesto on top to add extra delicious flavor!

Salad with Toasted Walnuts, Goat Chevre and Red Grapes

Ingredients

• Artisan Lettuce,  washed, spun and roughly chopped
• Toasted Walnuts
• Sprouts– I like Broccoli Sprouts
• 1 Carrot, pealed and sliced
• Grapes, halved
• Fresh Basil, torn into smaller pieces
• Haystack Mountain Chèvre en Marinade
• Favorite Dressing (I used oil from the cheese and lemon juice)

Preparation

Wash and spin lettuce, place ingredients in a bowl and enjoy!

Delicious Dumplings with Asian Stir Fry Veggies (Serves 2)

Ingredients

• 10 Frozen Dumplings/Potstickers (I like Ling Ling All Natural Chicken and Veggie–they are sold at COSTCO and have good ingredients)
• Coconut Oil or Canola Oil

Veggie Stir Fry

• 1-2 tablespoons Coconut Oil
• 1/4 Red Onion, sliced
• 1/4 cup Mushrooms, sliced
• 2-3 cloves Garlic, minced
• 1/2 cup Broccoli, roughly
• 2 Baby Bok Choy, roughly chopped
• 1 large Carrot, pealed and sliced into rounds
• 1/4 Zucchini, roughly chopped
• 1/4 Yellow Squash, roughly chopped
• 1 tablespoon Black Bean Garlic Sauce (found in the Ethnic Isle of the grocery store)
• 2-3 teaspoons Stir-Fry Sauce (I like East-West Sizzling Stir-Fry)
• 1/4 cup Fresh Cilantro Leaves
• 1/4 cup Fresh Basil, chopped

Preparation

In a large skillet or wok over medium-high heat add the oil. Once oil is heated add the onion and mushrooms. Saute for 5 minutes, or until mushrooms and onions are tender and onions are slightly caramelized. While onions and mushrooms cook, heat a medium-large skillet over medium-high heat for the dumplings. Add a little oil the the pan and then place frozen dumplings on the skillet. Pour 2/3 cup water over dumplings, cover, and let cook for 8 minutes. While dumplings cook–once the onions and mushrooms are tender–add the remaining veggies and garlic, stirring often, and cook for 2-3 more minutes. Veggies should be tender, but not soft. Add the black bean garlic sauce and the stir fry sauce and mix. Once the dumplings have steamed for 8 minutes, remove the lid and let cook 2-5 more minutes (or until bottoms are slightly browned). (You can add a little more oil to the pan of the dumplings if you’d like to prevent sticking.) For the veggies, turn the heat off and add add the fresh cilantro and basil, mixing them in. To serve, pile veggies in a bowl and top with dumplings. Drizzle more stir fry sauce on top if you’d like. ENJOY!

The frozen dumplings are VERY EASY! As a tip, don’t move the dumplings once they are in the pan. Let them steam and then brown. For the veggies, you can do ANY veggies.This is what I just happened to have at the house that needed to be used up, but you can keep it simple and just use more. Use the sauces sparingly (YOU CAN ALWAYS ADD MORE).

HEALTH TIP: Keep the sauces light and use more veggies. When serving shoot for an 80:20 ratio of veggies to dumplings. The dumplings are an addition to the nutrient-packed veggie stir-fry. (The focus should be the veggies.) AND BE SURE TO READ THE INGREDIENTS OF YOUR FROZEN DUMPLINGS! There can be a lot of JUNK in frozen foods and so be sure to read. Ling Ling uses whole wheat flour for the wraps and chicken and veggies for the filling. As are rule: BE ABEL TO PRONOUNCE EVERY INGREDIENT!