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Preserved Meyer Lemons

Preserved Meyer Lemons
Number of Servings
Makes 1 pint
Ingredients
  • About 2 lbs Meyer lemons*
  • [q:1/4] cup (2 oz) fine sea salt
  • 1 bay leaf
Directions
  1. Cut 3 lemons (or enough to make about 9 ounces) into quarters. Remove any visible seeds. Put them in a bowl and toss with the salt.
  2. Put the bay leaf in the bottom of a clean pint jar. Tightly pack the lemon quarters in the jar. Add any salt remaining in the bowl.
  3. Juice about a pound of the remaining lemons. Pour the juice over the lemons in the jar, making sure that all are covered. Juice more of the remaining lemons if needed. Press a round of parchment paper on top of the lemons to keep them submerged.
  4. Affix a lid and refrigerate for 1 month before using. The lemons will keep for several months in the refrigerator.

Springtime Salad with New Potatoes

Springtime Salad with New Potatoes
Prep Time
20 minutes
Number of Servings
Serves 4
Ingredients

  • Salad

    • 2 lb small new potatoes
    • 4 cups mache (or spring mix, baby lettuce, or baby spinach leaves)
    • [q:1/4] cups fresh chives, snipped into very small pieces
    • 8 to 10 new radishes, thinly sliced
    • 1 English cucumber, thinly sliced

  • Dressing

    • [q:1/4] cup freshly squeezed lemon juice
    • [q:1/2] tsp finely shredded lemon zest
    • [q:1/4] cup extra-virgin olive oil
    • 1 small clove garlic, pressed
    • 1 tsp thyme
    • [q:1/2] tsp salt
    • [q:1/4] tsp freshly ground black pepper
Directions
  1. Lightly scrub potatoes and cut in half. Steam or boil for 15 to 20 minutes until easily pierced by tip of sharp knife.
  2. Drain and set aside to cool.
  3. Wash and spin greens dry, then combine in a large salad bowl with sliced radishes, cucumber, chives, and cooled potatoes.
  4. Toss gently to combine.
  5. Whisk together all ingredients for dressing or place in a jar and shake to blend. Dress salad and serve immediately.
Nutrition Info
319 Calories, 6 g Protein, 0 mg Cholesterol, 45 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 6 g Fiber, 14 g Total fat (2 g sat), 334 mg Sodium, [nut:5] Vitamin B6, Vitamin C, Vitamin K, [nut:2] Vitamin B1 (thiamine), Folate, Magnesium, Phosphorus, Potassium, [nut:1] Vitamin A, Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin E, Iron, Zinc

Beet and Cucumber Quinoa

Beet and Cucumber Quinoa
Prep Time
60 minutes prep time
Number of Servings
serves 6
Ingredients
  • 1 cup red quinoa
  • [q:1 1/4] cup boiling water
  • [q:1/4] cup plus 1 tsp olive oil, divided
  • [q:1 1/2] tsp kosher salt, plus more as needed, divided
  • 8 oz cucumbers (4 small or 1 big), quartered lengthwise and cut into K-inch pieces
  • [q:1/4] cup roughly chopped fresh dill
  • [q:1/2] cup crumbled or cubed feta cheese
  • 2 scallions (white and light green parts), thinly sliced
  • [q:1 1/2] lb beets (3 to 5 medium beets), cooked, peeled, and cut into small bites
Directions
  1. Rinse quinoa in a fine-mesh sieve under cold water.
  2. Transfer quinoa to a medium saucepan set over medium heat, and toast, stirring constantly, until quinoa dries out and smells nutty, about 2 minutes.
  3. Add boiling water, 1 teaspoon of the oil, and [q:1/2] teaspoon of the salt, and bring mixture back to a boil. Cover pot and reduce heat to medium-low. Let cook undisturbed for 18 minutes.
  4. Remove pan from heat, uncover, and fluff quinoa with a fork.
  5. Transfer quinoa to a bowl about twice as large as you need to hold it. Let cool for a bit at room temperature. Transfer to the refrigerator to cool completely, 30 to 45 minutes.
  6. Remove bowl of quinoa from the refrigerator, gently stirring and tossing quinoa to fluff it up again.
  7. Add cucumbers, dill, feta, scallions, lemon juice, remaining [q:1/4] cup of oil, and remaining 1 teaspoon of salt, stirring to combine.
  8. Gently fold in beets. Taste and add more salt, if necessary.
Nutrition Info
308 Calories, 9 g Protein, 40 g Carbohydrates, 6 g Fiber, 14 g Total fat (3 g sat), 524 mg Sodium, [nutrition:2] Vitamin C, K, [nutrition:1] Vitamin B2 (riboflavin), Iron, Phosphorus, Potassium

Corn & Edamame Salad

Corn & Edamame Salad
Prep Time
20 minutes prep time
Number of Servings
Serves 4
Ingredients
  • 2 Tbsp extra-virgin olive oil
  • 4 ears corn, shucked and kernels cut off cob
  • 8 oz shelled edamame (2 cups), thawed if frozen
  • Sea salt and freshly ground pepper to taste
Directions
  1. Heat oil in a medium sauté pan over medium heat. Add corn and cook for 1 to 2 minutes.
  2. Add edamame and continue to cook until it’s just warmed through.
  3. Season mixture with salt and pepper to taste.
  4. Serve immediately or at room temperature.
Nutrition Info
201 Calories, 9 g Protein, 24 g Carbohydrates, 5 g Fiber, 11 g Total fat (1 g sat), 310 mg Sodium, [nutrition:2] Vitamin C, K, Phosphorus, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), Iron, Magnesium, Potassium

Crab and Avocado Salad

Crab and Avocado Salad
Prep Time
20 minutes prep time
Number of Servings
Serves 2
Ingredients
  • 8 oz fresh cooked crabmeat, preferably peekytoe, picked over for shells and cartilage
  • Finely grated zest of [q:1/2] lemon
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp minced red onion
  • 1 Tbsp extra-virgin olive oil
  • 1 Tbsp finely chopped fresh flat-leaf parsley
  • 1 Tbsp finely chopped fresh basil
  • [q:1/2] jalapeño, seeds removed and sliced paper-thin
  • 1 ripe avocado, cut into [q:3/4]-inch dice
  • Sea salt and freshly ground pepper
  • 4 large leaves butter lettuce
Directions
  1. Mix crabmeat, lemon zest and juice, onion, oil, parsley, basil, and jalapeño in a medium bowl to combine.
  2. Add avocado and toss very gently to combine, keeping avocado intact.
  3. Season to taste with salt and pepper. (The salad can be covered and refrigerated at this point for up to 2 hours.)
  4. For each serving, place 2 lettuce leaves on a dinner plate and top with half of the salad. Serve immediately.
Nutrition Info
326 Calories, 23 g Protein, 12 g Carbohydrates, 8 g Fiber, 22 g Total fat (3 g sat), 648 mg Sodium, [nutrition:5] Vitamin B12, C, K, [nutrition:4] Phosphorus, [nutrition:3] Zinc, [nutrition:2] Vitamin B3 (niacin), B6, E, Potassium, [nutrition:1] Vitamin B2 (riboflavin), Calcium, Magnesium
 

Happy Buddha Bowl with Quinoa & Veggies

Happy Buddha Bowl with Quinoa & Veggies
Number of Servings
Serves 2
Ingredients
Directions
  1. In a small bowl, toss bok choy in one tablespoon rice wine vinegar and set aside.
  2. Place [q:1/8] cup peanut butter, [q:1/2] tablespoon of soy sauce, and 1 teaspoon of agave nectar into your Q Cup™.
  3. Add hot water to the indicated line, cover, and set aside for five minutes.
  4. Place Brussels sprouts in pan or grill for 2 to 3 minutes or until charred.
  5. Toss with chili powder and one teaspoon of agave nectar and set aside.
  6. In a blender combine [q:1/2] teaspoon of soy sauce, 1 tablespoon rice wine vinegar, 1 teaspoon agave nectar, [q:1/8] cup peanut butter, and mustard and blend for one minute or until fully combined.
  7. Slowly drizzle in rice bran oil until vinaigrette is formed.
  8. In a bowl, place peanut-infused quinoa. Add pickled bok choy, grilled Brussels sprouts, sliced avocado, whole enoki mushrooms, and chopped tamari almonds.
  9. Drizzle soy peanut vinaigrette and enjoy!
Nutrition Info
995 Calories, 27 g Protein, 0 mg Cholesterol, 84 g Carbohydrates, 14 g Total sugars (7 g Added sugars), 16 g Fiber, 66 g Total fat (11 g sat), 890 mg Sodium, [nut:5] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin C, Vitamin E, Vitamin K, Folate, Magnesium, Phosphorus, [nut:4] Vitamin B1 (thiamine), Zinc, [nut:3] Iron, Potassium, [nut:2] Calcium

Tahini Dill Salad Dressing

Tahini Dill Salad Dressing
Prep Time
5 minutes prep time
Number of Servings
6
Ingredients
Directions
  1. Combine all ingredients in a blender.
  2. Serve with fresh vegetable, grain, bean, or pasta salad.
Nutrition Info
Per serving: 82 calories, 7 g fat (75% calories from fat), 3 g protein, 2 g carbohydrate, 1 g fiber, 0 mg cholesterol, 111 mg sodium

Shrimp and Mango Salad

Shrimp and Mango Salad
Prep Time
20 minutes
Number of Servings
2
Ingredients

For the Dressing

  • [q:1/2] tsp grated lime zest
  • 2 Tbsp fresh lime juice
  • [q:1/4] cup extra-virgin olive oil
  • 1 Tbsp chopped fresh cilantro
  • 2 tsp finely chopped seeded jalapeño
  • [q:1/8] tsp salt

For the Salad

  • 1 Tbsp extra-virgin olive oil
  • 8 oz peeled and deveined large shrimp (see notes below)
  • 1 tsp chili powder
  • [q:1/8] tsp salt
  • 6 cup torn Bibb lettuce leaves
  • 1 medium ripe mango, peeled, pitted, and diced
  • 1 medium ripe avocado, halved, pitted, peeled, and diced
Directions
  1. Make the dressing: In a small bowl, combine lime zest and juice. While whisking, drizzle in oil until combined. Stir in cilantro, jalapeño, and salt.
  2. Make the salad: In a large skillet, heat oil over medium-high heat. Add shrimp, chili powder, and salt. Cook, stirring, until shrimp are opaque, about 5 minutes.
  3. Arrange lettuce leaves on serving plates. Top with mango, avocado, and shrimp. Drizzle salads with dressing and serve.
Nutrition Info
671 Calories, 21 g Protein, 41 g Carbohydrates, 12 g Fiber, 51 g Total fat (7 g sat), 990 mg Sodium, [nutrition:5] Vitamin A, Vitamin C, Vitamin E, Vitamin K, Phosphorus, [nutrition:4] Vitamin B6, [nutrition:3] Potassium, [nutrition:2] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B12, Iron, Magnesium, [nutrition:1] Vitamin B1 (thiamine), Calcium, Zinc

Whole Grain Veggie Salad

Whole Grain Veggie Salad
Prep Time
30 minutes
Number of Servings
6 Servings
Ingredients
  • [q:1/2] yellow or orange bell pepper, cut into bite-size pieces
  • [q:1/2] tomato, seeded, cut into bite-size pieces
  • [q:1/4] cup radish, chopped
  • [q:1/4] cup red onion, chopped
  • [q:1/2] cup dried fruit (apricots, raisins, dates, figs, or currants), finely chopped
  • 2 Tbsp toasted pine nuts, sesame seeds, or sunflower seeds, or chopped almonds, walnuts, or pecans
  • 3 oz low-fat mozzarella cheese, diced
  • Salt and freshly ground black pepper, to taste
  • 3 cups cooked (and cooled) brown rice, quinoa or wild rice
  • Juice of 1 lime
  • 2 Tbsp extra-virgin olive oil
  • 2 Tbsp fresh chives 
  • 1 Tbsp fresh mint
  • 1 Tbsp fresh cilantro
Directions
  1. In a large bowl, gently mix bell pepper, tomato, radish, onion, dried fruit, nuts (or seeds), and cheese.
  2. Season to taste with salt and pepper.
  3. Fluff the cooled rice or grain with a fork. Season to taste with salt and pepper and add to the vegetable mixture.
  4. In another bowl whisk together the lime juice, oil, and herbs. Drizzle over the salad and mix in lightly.
Nutrition Info
209 Calories, 8 g Protein, 36 g Carbohydrates, 3 g Fiber, 4 g Total fat (1 g sat, 2 g mono, 1 g poly), 119 mg Sodium, Manganese, Phosphorus, Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), B6, C, Calcium, Copper, Magnesium, Selenium, Zinc

Hearty French Salad

Hearty French Salad
Ingredients
  • Organic lettuce
  • Walnuts
  • Purple and green grapes
  • Blue cheese
  • [q:1/8] cup sherry wine vinegar
  • [q:1/4] cup extra-virgin olive oil
  • 1 tsp Dijon mustard
  • 2 tsp diced shallots.
Directions
  1. Assemble ingredients in a bowl, carefully toss.
  2. Make a tangy sherry vinaigrette by whisking together vinegar, olive oil, mustard, and shallots.
  3. Add salt and freshly ground black pepper to taste.
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