Short on time? Easily add loads of flavor with our dip mixes, you'll be glad you did! Make ahead mashed potatoes, honey ginger carrots and tuscan roasted root vegetables.
Honey Ginger Carrots
2-3 pounds carrots, washed peeled and sliced into 1/2 inch discs
1 sprig fresh thyme
1/4 stick butter
2 Tbsp Honey Ginger Garlic Rub
Melt 1/4 stick of butter in small saucepan and add the 2 Tbsp honey ginger garlic rub. Stir to combine. Set aside.
Bring medium pot of water to boil. Add cut carrots & sprig thyme, cover and boil for 8 - 10 minutes or until just barely tender (don't overcook). Drain carrots, remove thyme sprig and toss with seasoned butter. Optional - add squeeze orange juice or fresh ground black pepper.
Garlic Chive Mashed Potatoes (can be made ahead)
4 - 6 pounds yellow potatoes (or russet) washed, peeled and cut into cubes
1 cup heavy cream
1/2 stick butter
2 Tbsp Healthy Gourmet Kitchen Garlic Herb dry seasoning mix
Fill large stock pot 3/4 full of water and bring to boil.
While you are peeling potatoes, place in bowl of cold water to rinse starch. Before adding to boiling water rinse cut potatoes two more times.
Placed cubed potatoes into boiling water and boil 12 to 15 minutes or until tender.
Drain potatoes and rinse with hot water to remove starch. Run potatoes through food mill or use a potato "ricer" over a bowl. Heat butter in small saucepan until melted. Add dry seasoning mix.
Add butter/seasoning to potatoes and fold with spatula until combined. Cool, cover and refrigerate. 2 - 4 hours before you plan to serve potatoes, heat heavy cream almost to boiling. Add heated heavy cream to mashed potatoes then place in crock pot (rub butter on sides) on low setting for up to 4 hours. Stir before serving.
Tuscan Roasted Root Vegetables
2 red onions peeled and cut into thin wedges
2 sweet potatoes washed and cut into 1 - 2 inch chunks
1 butternut squash washed, peeled and cut into 1 - 2 inch chunks
2 parsnips washed, peeled and sliced into 1 inch discs
1/4 cup olive oil
1 jar Tuscan salt
Add Tuscan Salt to olive oil, stir to combine. Place prepared vegetables in large baking dish, toss with olive oil mixture using your hands to distribute the oil onto the vegetables.
Bake in preheated 350F oven for 50 minutes or until vegetables are tender, turning the vegetables over once.
Looking for an easy way to enjoy delicious August tomatoes? Super fast Kaleprese salad - simply wash and slice your favorite tomatoes and top with a smear of kale pesto. So easy, so good and good for you. Did you know parmigiano reggiano is the cheese of choice on the space station? "The scientific reasons why Parmigiano-Reggiano was and is used as a "food for space" - stated Umberto Solimene, University of Milan and consultant of the "Yuri Gagarin" Russian Centre - lies in its features: high digestibility, high content of calcium in a form that is easily absorbed by the body (extremely useful to restore calcium in bones following the losses determined by the absence of gravity), absence of preservatives and additives, organoleptic pleasantness and palatability".
Vine Ripened tomatoes, washed and sliced
Healthy Gourmet Kitchen Kale Pesto
Arrange tomatoes on plate, smear each slice with a small amount (about 1 tsp) of kale pesto.
Optional - drizzle with balsamic vinegar glaze. Enjoy!
I know some people don't think fish and cheese belong on the same plate however this is as delicious as it is quick.
1 lb wild caught cod filets or other sustainable whitefish
1/4 jar Healthy Gourmet Kitchen Kale Pesto
1/3 cup freshly grated Parmigiano-Reggiano cheese
1/3 cup panko breadcrumbs (can substitute crushed corn flakes for gluten free)
1/4 cup flour of choice. Almond meal would work well.
Fresh parsley for garnish (optional)
Preheat oven to 425F
Place a wire rack such as a cooling rack on a rimmed baking sheet.
Place pesto in shallow bowl and bring to room temperature.
Grate the cheese onto a separate plate, mix with breadcrumbs
Place flour on another plate.
Pat the fish completely dry with paper towels so the coating doesn't get mushy.
Lightly coat the fish with flour, then with the pesto much as you would flour/egg, then with the grated cheese. Place on wire rack on baking sheet.
Place in preheated oven for 15 - 20 minutes or until cooked through. If your fish are thin they will take less time to cook.
Remove from oven, garnish and serve immediately.
An easy fast meal that's vegetarian, gluten free and delicious.
1 Spaghetti squash
1/2 jar Healthy Gourmet Kitchen Kale Pesto, brought to room temperature
Freshly grated Parmigiano-Reggiano cheese (optional)
Wash spaghetti squash. Pierce all over with sharp knife (at least ten different spots circling the squash).
Place in microwave and cook for ten - twelve minutes depending on size of squash.
Allow squash to rest five minutes.
Carefully cut squash in half (inside will be extremely hot).
Photo Credit: Derek Ramsey
Using a fork, scrape the squash away from the skin, it will pull away and look like short noodles.
Place in bowl, toss with pesto.
Serve with grated Parmigiano-Reggiano if desired.
Slow cooking with a high heat finish yields a perfectly cooked roast with a crispy crust.
1 rib roast (allow 1 lb per person) grass fed
3 cloves garlic, sliced thin
1 jar Healthy Gourmet Rosemary Salt
1 Tablespoon black pepper
3 Tablespoons extra virgin olive oil
2 bay leaves
Let roast rest at room temperature for about 30 minutes before roasting.
Preheat oven to 250 degrees F.
Mix contents of jar Healthy Gourmet Rosemary Salt and pepper with extra virgin olive oil. Set aside.
Using a sharp knife, make deep slits all over the roast and between each of the ribs. Insert a garlic sliver into each slit so that the garlic is completely beneath the surface of the meat.
Rub the olive oil mixture all over the roast.
Place roast in roasting pan fat side up (bones down). Roast for 4 - 5 hours for medium rare depending on the size of your roast. Remove from oven, remove pan drippings, tent loosely with foil and let rest for 30 or more minutes. Preheat oven to 500 or 550 degrees F. 15 minutes before you plan to serve the beef, remove the foil from roast. Place roast back in oven for 6 - 10 minute depending on the size of the roast allowing the outside of the roast to crisp up. Remove from oven, carve and serve.
2 Free Range Chicken Breasts
1/4 jar Healthy Gourmet Kitchen Kale Pesto
4 Slices Prosciutto (thinly sliced)
4 oz Fontina or Fontinella cheese
Healthy Gourmet Kitchen Italian Dressing Mix
Using a sharp knife hold breast down and slice chicken breasts in half to make two thin cutlets from each breast.
Mix up Italian Dressing Mix using red wine instead of vinegar.
Add chicken and Italian Dressing to shallow baking dish and marinate for at least one hour or overnight (in refrigerator).
Remove chicken from marinade. Top each breast with approximately 1 tablespoon kale pesto. Top the pesto with 1 slice prosciutto and top prosciutto with cheese (aproximately 1 oz per breast cutlet).
Bake in oven at 350 for 20 - 25 minutes or until done. Alternately you can pan fry the breasts prior to adding the pesto, prosciutto and cheese for 2 minutes per side and then bake for ten minutes at 350.
Remove from oven and serve.
1 lb Penne Pasta (organic or imported from Europe)
2 lb butternut squash
1/2 jar Healthy Gourmet Kitchen Kale Pesto
1 tablespoon olive oil
Salt and pepper (optional)
Wash and peel butternut squash.
Preheat oven to 350 F.
Cut butternut squash into chunks about 1 inch by 1 inch.
Lightly oil 2 cooking sheets using 1/2 tablespoon of the olive oil, use the other half tablespoon of oil to lightly coat the butternut squash. Spread the butternut squash on the two cooking sheets leaving space between the cubes. Season the squash with salt and pepper to taste.
Roast at 350f for 30 - 40 minutes.
Meanwhile bring a pot of water to boil. Cook the penne pasta according to directions, check to see if pasta is done 3 minutes before package cooking time. Pasta should be cooked al dente ('firm to the bite'), it's not meant to be soft. Pasta cooked al dente has a low glycemic index, overcooking pasta boosts the GI.
Scoop half a jar kale pesto into bowl intended for pasta.
When pasta has completed cooking, drain but do not rinse! Save up to 1/2 cup of the cooking water if necessary to add a little bit at a time to sauce to make the sauce adhere better to the pasta.
Add drained pasta to bowl with pesto and toss. Place serving on plate (one cup pasta) and add roasted butternut squash and gently toss.
Serve warm with optional freshly grated Parmesan cheese.
September 04, 2015 09:39
There's nothing like an August tomato fresh from the garden in upstate NY. Maybe anticipation plays a role but the flavor and fragrance are second to none. Eating fresh tomatoes raw, in a tomato sandwich, or caprese salad is a tradition around here. This pizza, which comes together in less than 15 minutes hands on time, may become a new tradition, it's that good.
Pizza dough of choice
1/4 jar Healthy Gourmet Kitchen Kale Pesto
1 fresh beefsteak tomato
Fresh Mozzarella Cheese
Let pizza dough rise according to instructions. I placed ours in the oven with the oven light on, just enough heat to activate the yeast.
Once dough has risen, punch it down then stretch it to fit a pizza pan (about 12 inches).
Preheat oven to 500 F.
Put pizza dough on pizza pan in oven for five minutes.
Remove dough from oven. Spread pesto on dough
top with tomato slices
and sliced fresh mozzarella.
Bake for 10 - 12 minutes or until cheese is bubbly and starting to turn golden brown.
Remove from oven, cool slightly, slice and enjoy!
3 large zucchini
1/2 jar Healthy Gourmet Kitchen Pesto
Parmesan Reggiano (optional)
1 tablespoon olive oil
Salt & Pepper to taste
This dish comes together fast (under 30 minutes) and is a great way to use all that zucchini.
Wash and scrub zucchini. Using a mandolin cut the zucchini into thin, long strips. Stop when you reach the seeds and rotate the zucchini, or turn the zucchini as you slice for more evenly wide "Pappardelle." The seeds will make the dish more watery.
Add olive oil to large saute pan and heat over medium high heat. Add zucchini noodles and toss to lightly coat with olive oil. Saute for about 2 minutes just to soften them a little, you still want them to have some bite or be al dente.
Combine cooked zucchini, pesto, salt & pepper in large bowl.
Serve warm topped with Parmesan Reggiano and pine nuts.
Photograph from thebittenword.com on Flickr
July is blueberry month, the perfect time to try a blueberry BBQ sauce with no refined sugar. This recipe makes about 3 cups - enough for about five pounds of meat. The recipe is easy to cut in half to reduce the amount. Once made a tightly sealed jar will be good in the refrigerator for a few days or put it in the freezer for long term storage.
2 jars Healthy Gourmet Kitchen Wild Blueberry Spreadable Fruit
1 cup balsamic vinegar
1 cup red wine vinegar
1 clove garlic, minced
1 onion, sliced
1 habanero pepper
1 can beer
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground coffee
1 tablespoon chipotle powder
Meat of choice
Combine all ingredients in small saucepan (except meat) and heat over medium-low heat for 2 hours. Cool slightly and blend in blender.
Brush meat with sauce and place on grill. Cook until done.
Pesto is so versatile, besides pasta we also love it on chicken or fish.
1 lb sustainable white fish
1/4 cup flour of choice, if gluten free almond meal works great with fish
1/2 jar Healthy Gourmet Kitchen Pesto
salt and pepper to taste
Place flour on flat plate. Dredge fish in the flour. Lightly salt and pepper.
Oven bake at 350 or pan fry until done - if using sole or flounder about 3 minutes per side, if using cod about 4-5 minutes depending on thickness. You want the fish to be firm and flaky.
Remove from pan or oven and top with pesto.
Delicious, healthy, fast and easy.
Love General Tso's Chicken but not in love with the carb's, fat, sodium and calories? Give this healthy version a try, it's probably faster than delivery.
2 tblspn low sodium soy sauce (organic or non gmo)
1 tblspn rice vinegar
3 tblspn Healthy Gourmet Kitchen Sweet Chili Jam
2 tsp Hoisin Sauce
1-2 tblspn olive oil
1 lb boneless chicken cut into bite size pieces
2 heads broccoli
2-3 stalks green onion
1 tblspn toasted sesame seeds (optional)
Dried thai chilis (optional)
In a bowl, whisk together the soy sauce, vinegar, sweet chili jam, hoisin sauce and set aside.
Heat oil in pan over medium heat. Add chicken and brown on all sides. Add green onions and broccoli to pan and stir to allow them to cook for three minutes. Add sauce, stir and heat through.
Sprinkle with sesame seeds and thai chilis and serve over brown rice.
Need a healthy dinner in a hurry? Get a healthy dose of vegetables in this one pot primavera. Added bonus there's only one pot to wash.
1 jar Healthy Gourmet Kitchen Pesto
6 - 8 large carrots, scrubbed and peeled
2 heads organic broccoli
Pasta of choice (if using wheat based use unbleached unbromated flour)
Fill large pot with water, cover and heat over high heat.
Scrub carrots, peel and slice into 1/2 thick slices. Put in water (no need to wait for it to boil)
Wash broccoli and cut into florets. Use the stems, they're tasty too!
When water comes to a full boil add pasta. Subtract 7 minutes from pasta cooking time and set timer. For example if your pasta takes 11 minutes to cook according to package, set timer for 4 minutes (11 - 7). Stir pasta as water comes back to a boil.
When timer goes off add broccoli.
If your pasta takes less than 5 minutes to cook, add broccoli and pasta at the same time. If you're using angel hair and it only takes 2 minutes to cook, add broccoli, cook for one minute then add pasta.
Drain pasta but do not rinse!!
Add pasta/ veggies to large bowl and toss with one jar Healthy Gourmet Kitchen Pesto.
Simple and delicious one pot chili. Because the chili isn't cooked as long it has a fresher flavor perfect for cool (or cold!) summer nights.
1 lb grass fed meat of choice (ground or cubed)
1 large onion, diced
1 jar Healthy Gourmet Kitchen Salsa
2 15 oz cans beans, rinsed and drained
1 28 oz can tomato puree or peeled whole tomatoes in puree
In large pot brown meat and onion over medium heat stirring to break meat up for about 7 minutes or until browned. If using lean meats add just a drop of oil to keep meat from sticking to the pot. Once meat is browned drain and return meat/onion mix to the pan.
Add salsa, tomato puree and beans to pot. Cook over medium high heat until it comes to a boil. Reduce heat and simmer for 25 minutes.
Greek yogurt or sour cream mixed with chopped cilantro
Leftovers can be frozen or refrigerated for up to 5 days.
Simple, fast and delicious turkey burgers. The sweet chili jam gives it an asia flair with sweet heat.
Can substitute ground chicken.
1 lb ground turkey
2 - 3 tablespoons Healthy Gourmet Kitchen Sweet Chili Jam plus additional for topping.
1/2 tablespoon soy sauce
1 egg, beaten
1/3 cup plain bread crumbs
1/3 cup parmesan cheese
Beat egg in a medium size bowl using a fork or whisk.
Add turkey and remaining ingredients.
Blend well (clean hands work really well)
Form into burgers.
Grill or pan fry over low heat.
Serve with lettuce, tomato, sweet chili jam or ketchup.
We love fish tacos, they're simple, fast, travel well and are super healthy. Make with any white fish (cod is currently
a sustainable choice - http://www.seafoodwatch.org/). We top ours with a low fat Asian inspired cole slaw.
1 lb white fish
1 Jar Healthy Gourmet Kitchen Holy Habanero Salsa
1/2 head small green cabbage & 1 carrot OR 1 bag coleslaw mix (cabbage, red cabbage, carrot mix, no dressing)
1/2 red onion, peeled and thinly sliced
1 - 2 serrano or jalapeno peppers
1/2 cup chopped cilantro
1/3 cup lime juice from fresh limes. 3-6 limes depending on size
1/2 - 1 tsp honey
1 - 2 tablespoons olive oil
Pinch of salt
tortilla or wrap of choice (you can use lettuce leaves for gluten/grain free/low carb option)
Place fish in shallow dish and top with salsa turning to coat. Marinate fish for 30 minutes or up to 24 hours.
Wash all produce. Thinly slice cabbage, peel and shred carrot. Peel, quarter and thinly slice onion. Remove stem and seeds from chili pepper of choice (I prefer Serrano, they are slightly hotter but much more flavorful than Jalapeno IMHO). Wash and chop cilantro using stems and leaves. Juice limes.
Whisk lime juice, olive oil, salt and honey in large bowl. Add cabbage, carrots, onion, pepper and cilantro and stir to combine.
This is a great salad to serve along side any meal or eat on it's own.
Heat pan over medium heat. Add tablespoon olive oil. Add fish. Depending on thickness of cod cook for 3-4 minutes then flip and continue to cook for 2 - 3 additional minutes or until done. Cod is done when it flakes easily. Don't over cook.
Place tortilla or wrap on plate. Spoon on 1/4 cup to 1/2 cup fish. Top with Slaw. You can also top with avocado or greek yogurt mixed with cilantro or additional salsa.
These tacos can be made ahead and are great for two days. Keep in airtight glass container.
Stay cool on hot days with an easy Maple Blueberry Lemonade.
2/3 cup Freshly Squeezed Lemon Juice
1 Jar Healthy Gourmet Kitchen Maple Blueberry Spreadable Fruit
4 cups water
1/2 tbspn maple syrup (optional)
Wash lemons. Microwave whole lemons for ten seconds (this helps get all the juice from the lemon). Squeeze lemons.
Muddle maple blueberry spreadable fruit into lemon juice.
Add 4 cups cold water. Taste. If it's too tart add up to 1/2 tablespoon maple syrup. Serve over ice. Makes 5 - 6 servings
Get dinner on the table in less than 30 minutes with a healthier version of Mexican Lasagna.
Cooking steak in a little butter and garlic ensures it will be tender and flavorful, making a quick sauce with a bit of shallot, red wine and grape jelly will elevate your meal to something truly special...all in under 30 minutes.
2 grass fed steaks (strip, sirloin or ribeye)
1 shallot, minced (can substitute 1/4 cup of finely minced onion)
1 tablespoon Healthy Gourmet Kitchen Grape Jelly
2 sprigs fresh thyme
1 cup red wine
3 tablespoons olive oil
3 tablespoons butter (preferably from grass fed cows)
2 large cloves garlic
Heat the olive oil and butter in saute pan over medium heat. Peel and crush garlic, add to pan.
Add steak, salt and cook until browned on one side, about 5 - 7 minutes depending on thickness of steak.
Turn steak using tongs and continue to cook until it reaches desired level of doneness.
Remove steak from pan and place on plate to rest. It should rest for 10 - 15 minutes.
Pour off most of oil/butter (can save for later use), add shallot and thyme to pan and saute for 1 - 2 minutes. Add red wine and cook over low heat until reduced in half then add grape jelly. Whisk sauce to incorporate jelly and reduce for another minute.
Place steak on plate and top with sauce.
Our marinara is based on my mother-in-law's legendary family recipe and techniques with slight modifications to make it a bit healthier (we removed the sugar and cut back on salt).
1/2 box gluten free rotini or penne (or regular if you prefer)
1 bunch asparagus
1 jar Healthy Gourmet Kitchen Marinara Sauce
1 tsp olive oil
1 small onion
3 tablespoons red wine
Bring large pot of water to boil. Blanch asparagus for 2-3 minutes and remove asparagus retaining the water to boil the pasta.
Add pasta to boiling water and boil pasta for 1 - 2 minutes less than package instructions for al-dente. Drain.
While pasta is boiling chop asparagus into bite sized pieces.
In saute pan over medium high heat oil then add the chopped onion and cook for 5 - 7 minutes. Turn heat to high, add red wine to deglaze the pan. Cook for 1 minutes to reduce the wine. Reduce heat to low and add marinara and heat through.
Add drained pasta and asparagus to saute pan mixing thoroughly to coat pasta with sauce.
Serve immediately and top with Parmesan Cheese if desired.
Come home to a tasty dish at the end of the day with slow cooker Salsa Chicken:
2-4 boneless skinless chicken breasts (free range)
1 jar Healthy Gourmet Kitchen Holy Habanero Salsa
1/2 cup tomato juice or tomato puree
Place chicken breasts in slow cooker, top with salsa and tomato juice, swirl chicken in salsa/juice.
Set slow cooker on low for 6 hours or high for 4 hours. Remove chicken and cut into cubes or shred with two forks. Assemble tacos: top with shredded cabbage, greek yogurt mixed fresh cilantro, avocado slices or freshly shredded cheese.
Top mixed greens with shredded chicken, black beans, corn cut from the cob. Mix fresh cilantro and salsa with greek yogurt for a healthy version of southwest ranch dressing.
1 garlic clove
1 tablespoon olive oil
1/4 teaspoon red pepper flakes
5- 6 oz Solid White Albacore in Water, drained
1 can oz Organic Cannellini Beans, drained
1/2 cup Kale Pesto
1/2 - 3/4 box angel hair pasta
Put covered pot of water on to boil.
Drain and rinse beans if using canned. If you don't have Cannelli use Garbanzo or Great Northern White beans. Drain tuna.
Heat oil in large saute pan over medium high heat. Peel and mince garlic (can use press) and place garlic along with red pepper flakes and beans into hot oil. Saute for about one minute, add tuna and pesto and continue to saute for an additional minute or two scrapping pan to keep cheese from sticking.
Place pasta in boiling water and cook for 1 - 2 minutes less than package directions for al dante. Drain pasta (reserving 1/2 cup pasta water) and add pasta to saute pan. Thoroughly toss pasta with sauce and serve with grated Parmesan cheese. If you prefer a thinner sauce add a little pasta water or if you prefer more pesto add a little more pesto.
This is called pantry pesto because it will work with any precooked white meat and white bean combination - something you probably have on hand in your pantry. 5 minutes hands on plus the time to boil the water.
Serves 6. Salute!
Citrus season is in full swing and the organic Cara Cara oranges from Healthy Living Market have been turned into no sugar added Orange marmalade. If you haven’t tried our orange marmalade yet come by and try our sunshine on a spoon.
Here’s one way to enjoy our healthy orange marmalade:
Orange Glazed Salmon
1/2 cup Healthy Gourmet Kitchen Orange Marmalade
1/2 cup white wine
1 tablespoon soy sauce
1 1/2 pounds wild salmon
1 scallion sliced thin
combine marmalade, wine, and soy sauce in blender and puree. Place in small saucepan and bring to simmer, simmer for 2 – 3 minutes.
Preheat broiler. Arrange the fish skin side down on an oiled broiler rack. Broil fish for 3 – 5 minutes or until the skin is browned and beginning to bubble.
Gently turn fish over, drizzle half the sauce over the fish and broil for 5 minutes until brown and nearly cooked through. Drizzle with remaining sauce and broil an additional minute or two or until fish is cooked through.
Remove from oven and let rest five minutes. Garnish with scallions and serve.